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The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry

Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most stud...

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Main Author: Siti Nurafifah Jaafar
Format: Thesis
Language:English
Published: University of Surrey 2012
Subjects:
TP 372.5 .S5 2010
Siti Nurafifah Jaafar
Tesis University of Surrey 2010
Food > Quality
Online Access:http://hdl.handle.net/123456789/1383
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id my.umt.ir-1383
record_format eprints
spelling my.umt.ir-13832012-05-14T15:14:43Z The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry Siti Nurafifah Jaafar TP 372.5 .S5 2010 Siti Nurafifah Jaafar Tesis University of Surrey 2010 Food -- Quality Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most studies examine SERVQUAL dimensions which do not include an item related to food. 2012-05-14T15:14:43Z 2012-05-14T15:14:43Z 2010 Thesis http://hdl.handle.net/123456789/1383 en ;TP 372.5 .S5 2010 application/pdf application/pdf University of Surrey
institution Universiti Malaysia Terengganu
building Perpustakaan Sultanah Nur Zahirah
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Terengganu
content_source UMT-IR
url_provider http://umt-ir.umt.edu.my:8080/
language English
topic TP 372.5 .S5 2010
Siti Nurafifah Jaafar
Tesis University of Surrey 2010
Food -- Quality
spellingShingle TP 372.5 .S5 2010
Siti Nurafifah Jaafar
Tesis University of Surrey 2010
Food -- Quality
Siti Nurafifah Jaafar
The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
description Review of customer-satisfaction studies in restaurants (1980s-2009) shows that very little emphasis is placed on food, the core product in restaurants. At transaction-specific level, most studies examine service attributes rather than food-related attributes. At overall satisfaction level, most studies examine SERVQUAL dimensions which do not include an item related to food.
format Thesis
author Siti Nurafifah Jaafar
author_facet Siti Nurafifah Jaafar
author_sort Siti Nurafifah Jaafar
title The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_short The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_full The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_fullStr The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_full_unstemmed The relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
title_sort relationships between food quality, service quality, perceived value for money, desires-congruence and self congruence on customer satisfaction and in turn lead to behavioural intentions and consumers' post purchase attitute in the restaurant industry
publisher University of Surrey
publishDate 2012
url http://hdl.handle.net/123456789/1383
_version_ 1738395645676355584
score 13.222552

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