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.
Material type:
TextPublication details: USA ; Taylor & Francis Group , July-August 2020.Description: Volume 23, pages 263-284 : illustration ; 26 cmSubject(s): DDC classification: - DPer 647.95 J826 January-December 2020 v. 23 n. 1-6
| Item type | Current library | Collection | Call number | Status | Notes | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Periodicals
|
UM Digos College - LIC | Periodicals | DPer 647.95 J826 January-December 2020 v. 23 n. 1-6 (Browse shelf(Opens below)) | Not for loan | Periodical Article |
Journal of Food Service Business Research, vol. 23, no. 4, pages 263-284, July-August 2020.
There are no comments on this title.
Log in to your account to post a comment.