Advances in Hospitality and Leisure, Volume 1 by Chen, Joseph S. Chen

By Chen, Joseph S. Chen

"Advances in Hospitality and Leisure", a brand new peer-review serial, grants clean insights from a number of medical experiences within the domain names of hospitality, rest, and tourism. It presents a platform to provoke concepts on modern concerns and rising tendencies necessary to conception development in addition to expert practices from a world standpoint. the focus of this sequence is to go beyond the cutting edge equipment of inquiry so one can motivate new study issues which are important and feature been in huge ignored. The sequence is eager to handle the wishes of the population having pursuits in disseminating rules, ideas and theories derived from scholarly investigations. capability readers may perhaps retrieve worthwhile texts to stipulate new examine agendas, recommend plausible issues for a dissertation paintings, and increase the information of the themes of curiosity.

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The PIMS principles. New York: Free Press. Cadotte, E. , Woodruff, R. , & Jenkins, R. L. (1987). Expectations and norms in models of customer satisfaction. Journal of Marketing Research, 24(August), 305–314. Carman, J. M. (1990). Consumer perceptions of service quality: An assessment of the SERVQUAL. Journal of Retailing, 66(1), 33–35. Cooper, D. , & Schindler, P. S. (2001). ). New York: McGraw-Hill. Crompton, J. , & MacKay, K. J. (1989). Users perceptions of the relative importance of service quality dimensions in selected public recreation programs.

It’s not surprising, then, that the food service panel sees WOM as still being the most influential marketing tool five years into the future. See Table 3. As stated earlier, it is no secret that America is getting older. S. S. Census Bureau, 2000). This older cohort is a viable market for restaurants. Households headed by persons between the ages of 55–64 spent the most per capita on food away from home in 2000 – $999. Households headed by persons 65 years or older allocated an average of $1205 – or $709 per capita – on food away from home in 2000 (National Restaurant Association, 2000a).

L. (1980). A cognitive model of the antecedents and consequences of satisfaction. Journal of Marketing Research, 17, 460–469. Oliver, R. L. (1981). Measurement and evaluation of satisfaction process in retail settings. Journal of Retailing, 57(Fall), 25–48. Oliver, R. L. (1993). A conceptual model of service quality and satisfaction: Compatible goals, different concepts. Advances In Services Marketing and Management, 2, 65–85. Parasuraman, P. , Zeithaml, V. , & Berry, L. L. (1985). A conceptual model of service quality and its implications for future research.

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