Applying Loss Aversion to Assess the Effectof Customers’ Asymmetric Responsesto Service Quality in the Restaurant Sector
碩士 === 致理技術學院 === 服務業經營管理研究所 === 97 === Service quality is the key for a restaurant to obtain competition in the market. Therefore, identifying the effect of service quality on customers’ post-dining events is crucial for informing managers and employees of how customers experience the level of serv...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2009
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| Online Access: | http://ndltd.ncl.edu.tw/handle/73282885705832433152 |