has been cited by the following article(s):
[1]
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Food Service Delivery and Consumer Preference of Fast-Food Restaurants in Port Harcourt
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African …,
2022 |
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[2]
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Relationship between job stressors and organizational change among academic staff at Universiti Teknologi Mara (UiTM) cawangan Kelantan
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Advances in Business …,
2021 |
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[3]
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The role of traditional restaurants in tourist destination loyalty
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2021 |
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[4]
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Factors Influencing Customers Satisfaction in Hospitality Industry: Fine Dining Restaurants
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2021 |
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[5]
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Mediating Role of Hygiene Ambiance and Customer Satisfaction during COVID-19: Evidence from university Students of Hyderabad, Pakistan
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International Research Journal …,
2021 |
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[6]
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Developing a professional competence scale for kitchen staff: Food value and availability for surplus food
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2021 |
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[7]
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Effect of Servicescape and Nourishment Quality on Client's Loyalty in Fine Dining Restaurants: A Statistical Investigation
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2020 |
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[8]
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Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens
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2020 |
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[9]
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Fast Food Consumption Behaviour of Sri Lankans: With Special Reference to Gampaha and Colombo Districts
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2020 |
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[10]
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Factors that influence the location of Ghanaian local restaurants in Tamale metropolis
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2020 - University of Education,
2020 |
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[11]
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Faktor-faktor utama yang mempengaruhi kepuasan pelajar UTHM terhadap kafeteria di UTHM
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2018 |
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[12]
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The effect of chefs' nonverbal communication in open kitchens on service quality
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Journal of Foodservice Business Research,
2018 |
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[13]
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Foodservice-quality on Customer Satisfaction towards Customer Repurchase Intention, and The Role of Switching Cost (A Case of Hanamasa Restaurant in Jakarta)
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2017 |
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[14]
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Foodservice-quality on Customer Satisfaction towards Customer Repurchase Intention, and The Role of Switching Cost (A Case of Hanamasa Restaurant …
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2017 |
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[15]
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The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction
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International Journal of Hospitality Management,
2017 |
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[16]
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Restaurant Quality and Customer Satisfaction
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International Review of Management and Marketing,
2017 |
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[17]
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Algarve–relação enogastronómica
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2015 |
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[18]
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SOCIAL MEDIA USE BY RESTAURANT BUSINESSES IN THE SLOW FOOD CONCEPT: TRIPADVISOR CASE STUDY1 YAVAŞ YEMEK KONSEPTİNDE …
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[1]
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Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens
International Journal of Environmental Research and Public Health,
2020
DOI:10.3390/ijerph17176239
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[2]
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The effect of chefs’ nonverbal communication in open kitchens on service quality
Journal of Foodservice Business Research,
2018
DOI:10.1080/15378020.2018.1459125
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[3]
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The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction
International Journal of Hospitality Management,
2017
DOI:10.1016/j.ijhm.2017.07.001
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