search query: @indexterm Hotel and catering industry / total: 391
reference: 270 / 391
Author: | Dubé, L. Renaghan, L. M. |
Title: | Creating visible customer value: how customers view best-practice champions |
Journal: | Cornell Hotel and Restaurant Administration Quarterly
2000 : FEB, VOL. 41:1, p. 62-72 |
Index terms: | Hotel and catering industry Customers Service quality |
Language: | eng |
Abstract: | The article reports on the study of how the overall best-practice champions create visible value, as determined by their customers. The study isolated the attributes that make the greatetst contribution to customer value at two key points: when the customer is determining which hotel to patronize, and during the guest's ensuing stay. |
SCIMA