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

• 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

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...