Dining experience in the restaurant: theoretical and empirical delimitation for two types of establishment
Objective The aim of this work is to build a multidimensional construct that gathers all the aspects that customers evaluate at the restaurant, and that receives the name of dining experience based on the theoretical conceptualization. Methodology Two subsamples (70 customers of fine restaurant...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad del País Vasco (UPV/EHU)
2020-01-01
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| Series: | Management Letters/Cuadernos de Gestión |
| Subjects: | |
| Online Access: | http://www.ehu.eus/cuadernosdegestion/revista/en/published-issues/articulo?year=2020&vol=20&num=1&o=8 |