haku: @indexterm restaurants / yhteensä: 148
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3.
Brand equity, brand loyalty and consumer satisfaction
Annals of Tourism Research
2011 : JUL, VOL. 38:3, p. 1009-1030
 2011 Nam, J.
Ekinci, Y.
Whyatt, G.
4.
A theatrical perspective on service performance evaluation: The customer-critic approach
Journal of Marketing Management
2011 : MAY, VOL. 27:5-6, p. 477-502
 2011 Harris, K. (et al.)
5.
Culinary culture and globalization. An analysis of British and German Michelin-starred restaurants
British Journal of Sociology
2011 : VOL. 62:4 DEC, p. 696-717
 2011 Lane, C.
6.
Actions speak louder than modes: antecedents and implications of parent implementation capabilities on business unit performance
Strategic Management Journal
2011 : MAY, VOL. 32:5, p. 457-485
 2011 Parmigiani, A.
Holloway, S.S.
7.
Product quality and market size
Journal of Industrial Economics
2010 : MAR, VOL. 58:1, p. 1-31
 2010 Berry, S.
Waldfogel, J.
8.
Relating the zone of tolerance to service failure in the hospitality industry
Journal of Travel & Tourism Marketing
2010 : APR-MAY, VOL 27:3, p. 324-333
 2010 Zainol, N. A.
Lockwood, A.
Kutsch, E.
9.
Effects of perceived service fairness on emotions, and behavioral intentions in restaurants
European Journal of Marketing
2010 : VOL 44:9/10, p. 1233-1259
 2010 Namkung, Y.
Jang, S. C.
10.
Predicting tourists' intention to try local cuisine using a modified theory of reasoned action: the case of New Orleans
Journal of Travel & Tourism Marketing
2010 : VOL. 27:5, p. 491-506
 2010 Ryu, K.
Han, H.
11.
The effects of situational and personal characteristics on consumer complaint behavior in restaurant services
Journal of Travel & Tourism Marketing
2010 : JAN/FEB, VOL. 27:1, p. 96-112
 2010 Kim, J-H.
Chen, J.S.
12.
A demand-based approach to menu pricing
Cornell hospitality quarterly: hospitality leadership through learning
2009 : AUG, VOL. 50:3, p. 383-387
 2009 Kelly, T.J.
Kiefer, N.M.
Burdett, K.
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