Page 935 - MARSIUM'21 COMP OF PAPER
P. 935
936 Kelly & Mazilah (2021)
Joewono TB, Kubota H (2007). User Satisfaction with Paratransit in Competition with Motorisation in Indonesia: Anticipation of Future
Implications. Transport., 33(3): 337-355.
Kim, W. G., Ng, C. Y. N., & Kim, Y. soon. (2009). Influence of institutional DINESERV on customer satisfaction, return intention, and
word-of-mouth. International Journal of Hospitality Management, 28(1), 10–17. https://doi.org/10.1016/j.ijhm.2008.03.005
Klassen, K. J., Trybus, E., & Kumar, A. (2005). Planning food services for a campus setting. International journal of hospitality
management, 24(4), 579-609.
K. M. Flegal, M. D. Carroll, C. L. Ogden, and L. R. Curtin. (2010). Prevalence and trends in obesity among U.S. adults, 1999-2008, The
Journal of the American Medical Association, vol. 303, no. 3, pp. 235–241.
Kotler P (1997). Marketing Management Analysis Planning, Implementation, and Control, 9th ed., Englewood Cliffs. NJ: Prentice-Hall.
Liang, X., & Zhang, S. (2009). Investigation of customer satisfaction in student food service. International Journal of Quality and Service
Sciences.
Lin WB (2007). The Exploration of Customer Satisfaction Model from a Comprehensive Perspective. Expert Syst. Appl., 33(1): 110-121.
Liu, Y.H. and Jang, S. (2009b), “The effects of dining atmospherics: an extended Mehrabian-Russell model”,
International Journal of Hospitality Management, Vol. 28 No. 4, pp. 494-503.
Martín-Consuegra, A. Molina, and A. Esteban. (2007). An integrated model of price, satisfaction and loyalty: an empirical analysis in
the service sector, Journal of Product & Brand Management, vol. 16, no. 7, pp. 459–468.
M. Abo-Baker, Marketing Management in Modern Establishments, University House in Alexandria, Egypt, 2004.
Malagie, M., Jensen, G., Graham, J. C., & Smith, D. L. (1998). Food industry processes. Encyclopedia of occupational health and safety,
67, 2-7.
M. McWilliams. (2000). Foods: experimental perspectives (2nd ed.). New York: measure consumer satisfaction, Hospitality Research
Journal, vol. 17, no. 2, pp. 63–74.
Mohsin, A. (2005). Service quality perceptions: An assessment of restaurant and café visitors in Hamilton, New Zealand. The Business
Review, 3(2), 51-57.
Naik, C. N., Gantasala, S. B., & Prabhakar, G. V. (2010). Service Quality (Servqual) and Its Effect on Customer
Satisfaction in Retailing. European Journal of Social Sciences, 16(2), 239-251.
Namkung, Y. and Jang, S. (2007), “Does food quality really matter in restaurant: its impact of customer satisfaction and behavioural
intentions?”, Journal of Hospitality and Tourism Research, Vol. 31 No. 3, pp. 387-410.
Oh. (2000). “Diners’ Perceptions of quality, value, and Satisfaction,” Cornell Hotel and Restaurant Administration Quarterly, vol. 41,
no. 3, pp. 58–66.
Oliver RL (1981). What is Customer Satisfaction? Wharton Magaz., 5: 36-41.
Ophuis, P.A.O. and Van Trijp, H.C. (1995), “Perceived quality: a market-driven and consumer-oriented approach”,
Food Quality and Preference, Vol. 6 No. 3, pp. 177-183.
Pallant, J. (2015) SPSS Survival Manual. Open University Press, Berkshire.
Parasuraman, A., Zeithaml, V. and Berry, L.L. (1988), “SERVQUAL: a multiple-item scale for measuring consumer perceptions of service
quality”, Journal of Retailing, Vol. 64 No. 1, pp. 12-40.
Parasuraman, A., Zeithaml, V., & Berry, L. (1994). Alternative Scales for Measuring Service Quality: A Comparative Assessment Based
on Psychometric and Diagnostic Criteria. Journal of Retailing, 70(3), 201-230.
Research and Markets. (2021). Insights on the Food and Beverages Global Market to 2030 - Identify Growth Segments for Investment. From
https://www.prnewswire.com/news-releases/insights-on-the-food-and-beverages-global-market-to-2030---identify-growth-
segments-for-investment-301202729.html
936

