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    Please use this identifier to cite or link to this item: http://chur.chu.edu.tw/handle/987654321/27986


    Title: EXPECTATIONS AND PERCEPTIONS IN RESTAURANT SERVICES: THREE DIMENSION GAP ANALYSIS
    Authors: 蔡明春
    Tsai, Ming-Chun
    Contributors: 企業管理學系
    Business Administration
    Keywords: Service Quality;Gap Analysis;Important-Performance Analysis;IPGA;DINESERV
    Date: 2010
    Issue Date: 2014-06-26 23:45:03 (UTC+8)
    Abstract: Service quality is a crucial factor affecting customer satisfaction and business performance.
    The importance of service quality was recognized by Parasuraman et al. (1985).
    Researchers have been deeply engaged in the studies of service quality gap.
    Am
    Appears in Collections:[Department of Business Administration] Seminar Papers

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