| 000 | 01105nam a22002537a 4500 | ||
|---|---|---|---|
| 003 | OSt | ||
| 005 | 20260213084445.0 | ||
| 008 | 231006b ||||| |||| 00| 0 eng d | ||
| 040 | _c0 | ||
| 082 | _aDPer 647.95 J826 January-December 2020 v. 23 n. 1-6 | ||
| 100 |
_aWu, Tai-Hsi. _eauthor. _949532 |
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| 245 |
_aInvestigating the importance and cognitive satisfaction attributes of service quality in restaurant business : _ba case study for tasty steakhouse in Taiwan / _cTai-Hsi Wu, Shao-Jen Weng, Yi-Ta Lin, Seung-Hwan Kim, and Don Gotcher. |
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| 260 |
_aUSA ; _bTaylor & Francis Group , _cJuly-August 2020. |
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| 300 |
_aVolume 23, pages 263-284 : _billustration ; _c26 cm. |
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| 500 | _aJournal of Food Service Business Research, vol. 23, no. 4, pages 263-284, July-August 2020. | ||
| 650 |
_aRestaurants. _949533 |
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| 650 |
_aFood service. _949534 |
||
| 700 |
_aWu, Tai-Hsi. _eauthor. _949532 |
||
| 700 |
_aWeng, Shao-Jen. _eauthor. _949535 |
||
| 700 |
_aLin, Yi-Ta. _eauthor. _949536 |
||
| 700 |
_aKim, Seung-Hwan. _eauthor. _949537 |
||
| 700 |
_aGotcher, Don. _eauthor. _949538 |
||
| 942 |
_2ddc _cPER |
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| 999 |
_c18320 _d18320 |
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