The Effects of Customer’s Participate Cooking Level on Experiential Value, Satisfaction and Behavioral Intention
碩士 === 靜宜大學 === 觀光事業學系 === 100 === In recent years, the trend of customer participation in cooking has risen in the F&B industry, such as hot pot restaurants. Hot pot is no longer a seasonal choice of cuisine, thus various hot pot restaurants have been established. The main purpose of this study...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2012
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| Online Access: | http://ndltd.ncl.edu.tw/handle/59956956704888401663 |