By Chen, Joseph S. Chen
"Advances in Hospitality and Leisure", a brand new peer-review serial, supplies fresh insights from a bunch of medical reports within the domain names of hospitality, rest, and tourism. It offers a platform to impress suggestions on modern concerns and rising tendencies necessary to concept development in addition to expert practices from an international viewpoint. the main target of this sequence is to go beyond the cutting edge tools of inquiry so that it will encourage new learn issues which are very important and feature been in huge ignored. The sequence is eager to deal with the desires of the population having pursuits in disseminating principles, options and theories derived from scholarly investigations. strength readers may perhaps retrieve valuable texts to stipulate new examine agendas, recommend manageable issues for a dissertation paintings, and increase the information of the themes of curiosity.
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Extra resources for Advances in Hospitality and Leisure, Volume 1 (Advances in Hospitality and Leisure) (Advances in Hospitality and Leisure)
Tourism Analysis, 5, 191–196. , & Yeung, S. (1997). Measuring service quality in clubs: An application of the SERVQUAL instrument. Australian Journal of Hospitality Management, 4(1), 7–14. LeBlanc, G. (1992). Factors affecting the evaluation of service quality in travel agencies: An investigation of customer perceptions. Journal of Marketing Research, 30(4), 10–21. , & Yoo, D. (2000). The determinants of perceived service quality and its relationship with satisfaction. Journal of the Services Marketing, 14(3), 217–231.
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Daskalakis, G. (1999). Measuring quality gaps in hotels: The case of Crete. International Journal of Contemporary Hospitality Management, 11(1), 24–30. ISO (2000). Quality management systems – fundamentals and vocabulary. Geneva: ISO. , & Howard, A. (1998). Customer expectations versus perceptions of service performance in the foodservice industry. International Journal of Service Industry Management, 9(3), 248–265. , & Tyas, P. (1996). Use of service quality gap theory to differentiate between food service outlets.
Advances in Hospitality and Leisure, Volume 1 (Advances in Hospitality and Leisure) (Advances in Hospitality and Leisure) by Chen, Joseph S. Chen