Wu, Tai-Hsi. <br/><br/>
Investigating the importance and cognitive satisfaction attributes of service quality in restaurant business :	  a case study for tasty steakhouse in Taiwan / 
Tai-Hsi Wu, Shao-Jen Weng, Yi-Ta Lin, Seung-Hwan Kim, and Don Gotcher. 
 - USA ;  Taylor & Francis Group ,   July-August 2020. 
 - Volume 23, pages 263-284 :  illustration ;  26 cm. 
<br/><br/> Journal of Food Service Business Research, vol. 23, no. 4, pages 263-284, July-August 2020. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Restaurants.	<br/>Food service.
<br/><br/><label>Dewey Class. No.: </label>DPer 647.95 J826 January-December 2020 v. 23 n. 1-6