| Research on Catering Service Quality Based on Quality Gap Model: A Case Study of Hong Kong Tang Palace | |
| Qu Zhengyi; Zhong Shuxin; Tong Lizhong | |
| 刊名 | NEW THINKING FOR STRATEGY: GREEN, INNOVATION AND SHARING
 |
| 2017 | |
| 页码 | 524-532 |
| 关键词 | Service quality gap model customer satisfaction customer survey perceived quality perceived value |
| URL标识 | 查看原文 |
| 内容类型 | 期刊论文 |
| URI标识 | http://www.corc.org.cn/handle/1471x/1869875 |
| 专题 | 四川大学 |
| 作者单位 | 1.Sichuan Univ, Business Sch, Chengdu 610065, Sichuan, Peoples R China 2.Sichuan Univ, Dept Chem, Chengdu 610065, Sichuan, Peoples R China |
| 推荐引用方式 GB/T 7714 | Qu Zhengyi,Zhong Shuxin,Tong Lizhong. Research on Catering Service Quality Based on Quality Gap Model: A Case Study of Hong Kong Tang Palace[J]. NEW THINKING FOR STRATEGY: GREEN, INNOVATION AND SHARING,2017:524-532. |
| APA | Qu Zhengyi,Zhong Shuxin,&Tong Lizhong.(2017).Research on Catering Service Quality Based on Quality Gap Model: A Case Study of Hong Kong Tang Palace.NEW THINKING FOR STRATEGY: GREEN, INNOVATION AND SHARING,524-532. |
| MLA | Qu Zhengyi,et al."Research on Catering Service Quality Based on Quality Gap Model: A Case Study of Hong Kong Tang Palace".NEW THINKING FOR STRATEGY: GREEN, INNOVATION AND SHARING (2017):524-532. |
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