Bridging the Perception Gap between Management and Customers on DINESERV Attributes: The Korean All-You-Can-Eat Buffet

Our study is based on the premise that there are differences between the key service attributes that restaurant managers prioritize and crucial DINESERV attributes that are important to customers’ perception of their experience at a restaurant. This paper investigated the perception gap between oper...

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Veröffentlicht in:	Sustainability 2019-10, Vol.11 (19), p.5212
Hauptverfasser:	Kim, Kyung-Ja, Choi, Kanghwa
Format:	Artikel
Sprache:	eng
Schlagworte:	Brand loyalty Competitive advantage Customer satisfaction Customer services Fast food industry Food quality Literature reviews Perception Perceptions Quality of service Questionnaires Restaurants Studies Sustainability
Online-Zugang:	Volltext
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