Development of Taband restaurant rating scale utilizing mixed methods-Reference-Cited by-同舟云学术

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Development of Taband restaurant rating scale utilizing mixed methods

Published:2022-03 Issue: Volume:27 Page:100458
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Sezgin Erkan^ORCID

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference71 articles.

1. SERVQUAL and SERVPERF: a review of measures in services marketing research;Adil;Global Journal of Management and Bus. Res. Market.,2013

2. Ruchi: rating individual food items in restaurant reviews;Ahiladas,2015

3. Services Marketing and Management;Audrey,2003

4. Modelling consumer satisfaction and word‐of‐mouth: restaurant patronage in Korea;Babin;J. Serv. Market.,2005

5. Improving your exploratory factor analysis for ordinal data: a demonstration using FACTOR;Baglin;Practical Assess. Res. Eval.,2014

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1. Transformation of customer experience management in the restaurant business in the context of digitalization;BIO Web of Conferences;2024

2. Α ranking model based on user generated content and fuzzy logic;International Journal of Hospitality Management;2023-09

3. PRIORITIES OF CONSUMERS FOR RESTAURANT PREFERENCES: A CONJOINT ANALYSIS STUDY ON GENERATION Z;Journal of Tourism, Leisure and Hospitality;2022-11-04

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