RSS 1.08. BÀI TRÍCH BÁO - TẠP CHÍ KHOA HỌC
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The consequences of customer-oriented constructive deviance in luxury-hotel restaurants
(Elservier, 2020)Prior research has illustrated the antecedents of customer-oriented constructive deviance. However, research on their consequences has been limited. To clarify the relationship between customer-oriented constructive ... -
Impact of hotel-restaurant image and quality ofphysical-environment, service, and food on satisfaction and intention
(Elservier, 2017)tThis study developed a theoretical framework in which overall image, image congruence, and quality ofphysical environment, service, and food affect guests’ satisfaction and intentions to revisit a luxury hotelrestaurant ... -
The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia
(Elservier, 2016)This study is to investigate the relationship between hotel brand attributes and food quality using the Brand Identity Prism model in the context of food service industry that has never been directly tested before. The ... -
To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis
(Elservier, 2021)COVID-19 presents luxury hotels with an unenviable task of maneuvering to secure survival. One of the contingency measures of China’s five-star hotels is to salvage revenues by entering online-to-offline (O2O) food delivery ... -
Waste production patterns in hotels and restaurants: An intra-sectoral segmentation approach
(Elservier, 2023)Tourism produces >35 m tons of solid waste annually. For waste reduction efforts to be effective, empirical baseline measures of waste production and waste production patterns are needed. This study analyses the waste profiles ...