1 |
Dick AS, Basu K (1994) Customer loyalty: Towards an integrated framework. J Academy of Marketing Science 22: 99-113.
DOI
ScienceOn
|
2 |
Acebron LB, Dopico DC (2000) The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef. Food Quality and Preference 11: 229-238.
DOI
ScienceOn
|
3 |
Iglesias MP, Guillen, MJY (2004) Perceived quality and price: their impact on the satisfaction of restaurant customers. International J Contemporary Hospitality Management 16: 373-379.
DOI
ScienceOn
|
4 |
Dulen J (1999) Quality control. Restaurants and Institutions 109: 38-41.
|
5 |
Ladhari R, Brun I, Morales M (2008) Determinants of dining satisfaction and post-dining behavior intentions. International Journal of Hospitality Management 27: 563-573.
DOI
ScienceOn
|
6 |
Tzeng GH, Teng MH, Chen JJ, Opricovic S (2002) Multicriteria selection for a restaurant location in Taipei. International J Hospitality Management 21: 171-187.
DOI
ScienceOn
|
7 |
Law R, To T, Goh C (2008) How do mainland Chinese travelers choose restaurants in Hong Kong? An exploratory study of individual visit scheme travelers and packaged travelers. International Journal of Hospitality Management 27: 346-354.
DOI
ScienceOn
|
8 |
Data Monitor (2005) Fast food in Asia-Pacific: Industry profile. Available online at from http://www.datamonitor.com/store/Product/fast_food_in_asia_pacific?productid=8BF73DA9-4D25-46DB-B6FD-FA193C1C0172.
|
9 |
Dube L, Renaghan LM, Miller JM (1994) Measuring customer satisfaction for strategic management. Cornell Hotel Rest A 35: 39-48.
|
10 |
Ennew CT, Reed GV, Binks MR (1993) Importance-performance analysis and the measurement of service quality. Eur J Marketing 27: 59-70.
DOI
ScienceOn
|
11 |
Fornell C (1992) A national customer satisfaction barometer: The Swedish experience. J Marketing 56: 6-21.
DOI
ScienceOn
|
12 |
Foster FJ (1997) Under pressure: Clean your foodservice equipment with care. Nation's Restaurant News 31: 98-99.
|
13 |
Garbarino E, Johnson MS (1999) The different roles of satisfaction, trust, and commitment in customer relationships. J Marketing 63: 70-87.
DOI
ScienceOn
|
14 |
Goyal A, Singh NP (2007) Consumer perception about fast food in India: An exploratory study. Brit Food J 109: 182-195.
DOI
ScienceOn
|
15 |
Hair JF, Black WC, Babin BJ, Anderson RE, Tatham RL (2006) Multivariate data analysis (6th ed.). Upper Saddle River, NJ: Prentice Hall. p 112-116.
|
16 |
Heskett JL (2002). Beyond customer loyalty. Managing Service Quality 12: 355-357.
DOI
ScienceOn
|
17 |
Heskett JL, Sasser WE, Schlesinger LA (1997) The service profit chain. how leading companies link profit and growth to loyalty, satisfaction and value. New York: The Free Press. p 86.
|
18 |
Anderson EW, Fornell C, Lehmann DR (1994) Customer satisfaction, market share, and profitability: Findings from Sweden. J Marketing 58: 53-66.
|
19 |
Aigbedo H, Parameswaran R (2004) Importance-performance analysis for improving quality of campus food service. The International J Quality & Reliability Management 21: 876-896.
DOI
ScienceOn
|
20 |
Alva M (1992) The halls of higher earning: College campuses are hot and fast feeders know it. Restaurant Business 91: 58-65.
|
21 |
Rao AR, Monroe KB (1989) The effect of price, brand name, and store name on buyers' perceptions of product quality: An integrative review. J Marketing Research 26: 351-357.
DOI
ScienceOn
|
22 |
Pettijohn LS, Pettijohn CE, Luke RH (1997) An evaluation of fast food restaurant satisfaction: determinants, competitive comparisons and impact on future patronage. J Restaurant & Foodservice Marketing 2: 3-20.
DOI
|
23 |
Qin H, Prybutok VR (2008) Determinants of customer-perceived service quality in fast-food restaurants and their relationship to customer satisfaction and behavioral intentions. The Quality Management Journal 15: 35-50.
DOI
|
24 |
Raajpoot NA (2002). TANGSERV: A multiple item scale for measuring tangible quality in foodservice industry. J Foodservice Business Research 5: 109-127.
DOI
ScienceOn
|
25 |
Soriano DR (2002) Customers' expectations factors in restaurants: the situation in Spain. International J Quality and Reliability Management 19: 1055-1068.
DOI
ScienceOn
|
26 |
Stevens P, Knutson B, Patton M (1995) DINESERV: A tool for measuring service quality in restaurants. Cornell Hotel and Restaurant Administration Quarterly 36: 56-60
|
27 |
Sulek JM, Hensley RL (2004) The relative importance of food, atmosphere, and fairness of wait: The case of a full-service restaurant. Cornell Hotel Rest A 45: 235-248.
DOI
|
28 |
Susskind AM, Chan EK (2000) How restaurant features affect check averages a study of the Toronto restaurant market. Cornell Hotel Rest A 41: 56-63.
|
29 |
Szmigin M, Bourne H (1998) Customer equity in relationship marketing. J Consum Mark 15: 544-557.
DOI
ScienceOn
|
30 |
Lim ST, Ya ES (1997) Evaluation of restaurant service quality in the Etaewon special tourist district of Seoul: Foreign tourist perspective. Asia Pacific Journal of Tourism Research 2: 51-63.
DOI
ScienceOn
|
31 |
Austin SB, Melly SJ, Sanchez BN, Patel A, Buka S, Gortmaker SL (2005) Clustering of fast-food restaurants around schools: A novel application of spatial statistics to the study of food environments. Am J of Public Health 95: 1575-1581.
DOI
ScienceOn
|
32 |
Hoover (2008) Fast-food & quick-service restaurants industry overview. Available at online from http://www.hoovers.com/hooversdirectories/industryIndex-1.html
|
33 |
Iniesta MA, Sanchez M (2002) Retail-consumer commitment and market segmentation. The International Review of Retail, Distribution and Consumer Research 12: 261-279.
DOI
ScienceOn
|
34 |
Anderson EW, Sullivan MW (1993) The antecedents and consequences of customer satisfaction for firms. Market Sci 12: 125-143.
DOI
ScienceOn
|
35 |
Bender AE, Bender DA (1995) A dictionary of food and nutrition, Oxford University Press, Oxford. p 142.
|
36 |
Bitner MJ (1992) Servicescapes: The impact of physical surroundings on customers and employees. J Marketing 56: 57-71.
DOI
ScienceOn
|
37 |
Brown K, McIlveen H, Strugnell C (2000) Nutritional awareness and food preferences of young consumers. Nutrition & Food Science 30: 230-235.
DOI
ScienceOn
|
38 |
Chapman RG (1993) Brand performance comparatives. J Product & Brand Management 2: 42-50.
DOI
|
39 |
Cheron EJ, McTavish R, Perrien J (1989) Segmentation of bank commercial markets. International J Bank Marketing 7: 25-30.
|
40 |
Chon K, Weaver PA, Kim CY (1991) Marketing your community: Image analysis in Norfolk. Cornell Hotel and Restaurant Administration Quarterly 31: 31-37.
DOI
ScienceOn
|
41 |
Muller CC (1997) Redefining value: The hamburger price war. Cornell Hotel and Restaurant Administration Quarterly 38: 62-73.
|
42 |
Taylor GA, Long-Tolbert S (2002) Coupon promotions in quickservice restaurants: preaching to the converted? Cornell Hotel Rest A 43: 41-47.
|
43 |
Yuksel A, Yuksel F (2002) Measurement of tourist satisfaction with restaurant services: a segment-based approach. J Vacation Marketing 9: 52-68.
|
44 |
Martilla JA, James JC (1977) Importance-performance analysis. J Marketing 41: 77-79.
DOI
ScienceOn
|
45 |
Merriam-Weber (1951) Fast food. Available at online from http://www.merriam-webster.com/dictionary/fast-food.
|
46 |
Meyers MS, Wallace S (2003) Factors influencing the purchasing of fast food meals. Proceeding of the Academy of Marketing Studies 8: 51-54.
|
47 |
Muller CC, Woods RH (1994) An expanded restaurant typology. Cornell Hotel Rest A 35: 30-36.
|
48 |
Nale RD, Rauch DA, Wathen SA, Barr PB (2000) An exploratory look at the use of importance-performance analysis as a curricular assessment tool in a school of business. Journal of Workplace Learning: Employee Counseling Today 12: 139-145.
|
49 |
Namkung Y, Jang S (2008) Are highly satisfied restaurant customers really different? A quality perception perspective. International J Contemporary Hospitality Management 20: 142-155.
DOI
ScienceOn
|
50 |
National Restaurant Association (2007) Restaurant industry to continue to be major driver in nation's economy through sales, employment growth in 2008. (http://www.restaurant.org/pressroom/pressrelease.cfm?ID=1535).
|
51 |
National Restaurant Association (2000). Quick service restaurant trends.
|
52 |
Oh H (2000). Diners' perceptions of quality, value, and satisfaction: A practical viewpoint. Cornell Hotel Rest A 41: 58-66.
|
53 |
Oh H (2001) Revisiting importance-performance analysis. Tourism Management 22: 617-627.
DOI
ScienceOn
|
54 |
Oh H, Parks C (1997) Customer satisfaction and service quality: A critical review of the literature and research implications for the hospitality industry. Hospitality Research Journal 20: 35-64.
|
55 |
Paeratakul S, Ferdinand DP, Champagne CM, Ryan DH, Bray GA (2003) Fast-food consumption among US adults and children: Dietary and nutrient intake profile. J Am Diet Assoc 103: 1332-1338.
DOI
ScienceOn
|
56 |
Zeithaml VA, Berry LL, Parasuraman A (1996) The behavioral consequences of service quality. J Marketing 60: 31-46.
|
57 |
http://en. wikipedia.org/wiki/Fast_Food
|
58 |
O'Neill MA, Palmer A (2004) Wine production and tourism: Adding service to a perfect partnership. Cornell Hotel Rest A 45: 269-284.
DOI
|
59 |
Johns N, Tyas, P (1996) Investigating the perceived components of the meal experience, using perceptual gap methodology. Progress in Tourism and Hospitality Research 2: 15-26.
DOI
ScienceOn
|
60 |
Johns N, Pine R (2002) Consumer behaviour in the food service industry: A review. International J Hospitality Management 21: 119-134.
DOI
ScienceOn
|
61 |
Kara A, Kaynak E, Kucukemiroglu O (1995) Marketing strategies for fast-food restaurants: A customer view. International J Contemporary Hospitality Management 7: 16-22.
|
62 |
Kasdan P (1996) Food for thought. American Demographics 18: 19-21.
|
63 |
Keyt JC, Yavas U, Riecken G (1994) Importance-performance analysis: A case study in restaurant positioning. International J Retail & Distribution Management 22: 35-40.
DOI
ScienceOn
|
64 |
Kivela J, Inbakaran R, Reece J (1999) Consumer research in the restaurant environment, Part 1: A conceptual model of dining satisfaction and return patronage. International J Contemporary Hospitality Management 11: 205-222.
DOI
ScienceOn
|
65 |
Kivela J, Inbakaran R, Reece J (2000) Consumer research in the restaurant environment, Part 3: analysis, finding and conclusions. International J Contemporary Hospitality Management 12: 13-30.
DOI
ScienceOn
|
66 |
Knutson BJ (2000) College students and fast food - how students perceive restaurant brands. Cornell Hotel Rest A 41: 69-74.
|
67 |
Koo LC, Tao KC, Yeung JHC (1999) Preferential segmentation of restaurant attributes through conjoint analysis. International J Contemporary Hospitality Management 11: 242-250.
DOI
ScienceOn
|
68 |
Kotler P (1973) Atmospherics as a marketing tool. J Retailing 49: 48-64.
|
69 |
Coyles S, Gokey TC (2005) Customer retention is not enough. J Consum Mark 22: 101-105.
DOI
ScienceOn
|
70 |
Chow IH, Lau VP, Lo TW, Sha Z, Yun H (2007). Service quality in restaurant operations in China: Decision- and experiential- oriented perspectives. International J Hospitality Management 26: 698-710.
DOI
ScienceOn
|
71 |
Crompton JL, Duray NA (1985) An investigation of the relative efficacy of four alternative approaches to importanceperformance analysis. J Academy of Marketing Science 13: 69-80.
DOI
|