The Antecedents of Over-Service in the Food-Service Industry from the wait-staff perspective
碩士 === 國立高雄餐旅大學 === 餐旅管理研究所 === 100 === In the service industry, the ideal that companies must provide service to exceed customers’ expectation has become so entrenched. But Dixon, Freeman and Toman (2010) point out that telling service-staff to exceed customers’ expectation is apt to yield confusio...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/91176919401040690099 |