Title of article :
Measuring quality in restaurant operations: an application of the SERVQUAL instrument
Author/Authors :
Yun Lok Lee، نويسنده , , Nerilee Hing، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 1995
Keywords :
restaurants service quality SERVQUALcustomer expectations customer perceptionscompetitive advantage
Journal title :
International Journal of Hospitality Management
Journal title :
International Journal of Hospitality Management
