haku: @indexterm restaurants / yhteensä: 148
viitteet: 7-16 / 148
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 otsikkovuositekijä
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.
13.
The tourism-economy causality in the United States: a sub-industry level examination
Tourism Management
2009 : AUG, VOL. 30:4, p. 553-558
 2009 Tang, C-H.
Jang, S.C.
14.
(Mythical) revenue benefits of reducing dining duration in restaurants
Cornell hospitality quarterly: hospitality leadership through learning
2009 : FEB, VOL. 50:1, p. 96-112
 2009 Thompson, G.M.
15.
Time- and capacity-based measurement of restaurant revenue
Cornell hospitality quarterly: hospitality leadership through learning
2009 : NOV, VOL. 50:4 p. 520-539
 2009 Thompson, G.M.
Sohn, H.
16.
Outcomes of relational benefits: restaurant customers' perspective
Journal of Travel & Tourism Marketing
2009 : VOL 26:8, p. 820-835
 2009 Han, H.
Kim, W.
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