Page 936 - MARSIUM'21 COMP OF PAPER
P. 936

937                                 Kelly & Mazilah (2021)
            R. N. Bolton and V. Shankar. (2003). An empirically derived taxonomy of retailer pricing and promotion strategies, Journal of Retailing,
                   vol. 79, no. 4, pp. 213–224.

            Rothenberger, S. (2015). Fairness through Transparency: The Influence of Price Transparency on Consumer Perceptions of Price Fairness.
                   Working Papers CEB, 15.

            Ryu, K. and Han, H. (2010), “Influence of the quality of food, service, and physical environment on customer satisfaction in quick-casual
                   restaurants: moderating role of perceived price”, Journal of Hospitality & Tourism Research, Vol. 34 No. 3, pp. 310-29.

            Ryu, K., Lee, H. R., & Kim, W. G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image,
                   customer perceived value, customer satisfaction, and behavioural intentions. International journal of contemporary hospitality
                   management.

            Serhan, M., & Serhan, C. (2019). The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus
                   Environment. International Journal of Food Science, 2019. https://doi.org/10.1155/2019/2154548

            Soriano. (2003). The Spanish restaurant sector: evaluating the perceptions of quality, Journal of Service Industries, vol. 23, no. 2, pp.
                   183–194.

            S. Raman and S. Chinniah. (2011). An investigation on higher learning student’s satisfaction on food services at the university cafeteria,
                   Journal of Research in Commerce, I.T. & Management, vol. 1, no. 2, pp. 12–16.

            Sulek, J. M., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait.Cornell Hotel and Restaurant
                   Administration Quarterly, 45(3), 235-247.

            Susskind, A. M., & Chan, E. K. (2000). How restaurant features affect check averages: a study of the Toronto restaurant market. The
                   Cornell Hotel and Restaurant Administration Quarterly, 41(6), 56-63.

            Sürücü, L., & MASLAKÇI, A. (2020). Validity and reliability in quantitative research. Business & Management Studies: An International
                   Journal, 8(3), 2694-2726.

            The Business Research Company. (2020). Food And Beverages Global Market Report 2021: COVID-19 Impact And Recovery To 2030.
                   From https://www.thebusinessresearchcompany.com/report-
                   preview1.aspx?Rid=food%20and%20beverages%20global%20market%20report

            Tuu, H.H. and Olsen, S.O. (2009), “Food risk and knowledge in the satisfaction-repurchase loyalty relationship”, Asia Pacific Journal of
                   Marketing and Logistics, Vol. 21 No. 4, pp. 521-536.

            Vangvanitchyakorn, T. (2000). A survey on consumer perception: Southeast Asian restaurants in Minneapolis, Minnesota. Unpublished
                   master’s thesis, University of Wisconsin- Stout, Menomonie.

            W. A. Inkumsah, “Measuring customer satisfaction in the local Ghanaian restaurant industry,” European Journal of Business and
                   Management, vol. 3, no. 2, pp. 153–166, 2011.

            Yilmaz (2006). “Toplam Kalite Yönetimive İnsan Merkezli Kütüphanecilik,” in Symposium of scientific communication and knowledge
                   management, pp. 185–211, Ankara.

            Yılmaz, E. (2009). Toplam Kalite Yönetimi ve İnsan Merkezli Kütüphanecilik. 5(10), 109–119.


            Y. Ng. (2005). Study of the impact of customer satisfaction on intention to return and return intention, and word-of-mouth endorsement in
                   university dining operations, [M.S. thesis], Graduate College of Oklahoma State University, Stillwater, Oklahoma, USA.

            Yüksel, A., &  Yüksel,  F. (2002).  Measurement of tourist satisfaction with restaurant services: A  segment-based  approach. Journal of
                   Vacation Marketing, 9(1), 52-68.

            Zeithaml, V.A. (1988), “Consumer perceptions of price, quality, and value: a means-end model and synthesis of
                   evidence”, Journal of Marketing, Vol. 52 No. 3, pp. 2-22.

            Zeithaml, V. A., & Bitner, M. J. (2000). Services Marketing: Integrating Customer Focus Across the Firm, McGraw-Hill NY.

            Zeithaml, V., Parasuraman, A. and Berry, L. (1990), Delivering Quality Service, Free Press, New York, NY.


                                                                                                                937
   931   932   933   934   935   936   937   938   939   940   941