Development of SERVQUAL and DINESERV for measuring meal experiences in eating establishments
Kai Victor Hansen Artikkel Engelsk
*0011206686 *008140605s2014 xx# 000 0 eng *019 $bk *08230$a647.95 *100 $aHansen, Kai Victor$4aut$uUniversitetet i Stavanger, Norsk hotellhøgskole, Stavanger, Norge$_142379000 *245 $aDevelopment of SERVQUAL and DINESERV for measuring meal experiences in eating establishments *300 $aS. [116]-134 : ill. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aMåltider$2norart$_104865000 *650 $aServeringssteder$2norart$_67453400 *650 $akundetilfredshet$2norart$_99345900 *653 $aDINESERV$9eng$_142379100 *653 $aSERVQUAL$9eng$_142379200 *653 $acustomers' meal experience model$9eng$_142379300 *653 $afive aspects meal model$9eng$_135454900 *653 $arestaurant quality$9eng$_142379400 *773 $tScandinavian journal of hospitality and tourism$gVol. 14, no. 2 (2014)$x1502-2250$w(NO-LaBS)560215(tnr) *8564 $uhttps://doi.org/10.1080/15022250.2014.886094 *999 $z1400560191$anorart:1400560191 ^