References
Adam, I.; Adongo, C. A.; Dayour, F. 2015. International tourists’ satisfaction with Ghanaian upscale restaurant services and revisit intentions. Journal of Quality Assurance in Hospitality & Tourism, 16(2): 181-201. https://doi.org/10.1080/1528008X.2014.892423
Search via ReFindit
Albayrak, T.; Caber, M. 2015. Prioritisation of the hotel attributes according to their influence on satisfaction: A comparison of two techniques. Tourism Management, 46: 43-50. https://doi.org/10.1016/j.tourman.2014.06.009
Search via ReFindit
Battour, M.; Battor, M.; Bhatti, M. A. 2014. Islamic attributes of destination: Construct development and measurement validation, and their impact on tourist satisfaction. International Journal of Tourism Research, 16(6): 556-564. https://doi.org/10.1002/jtr.1947
Search via ReFindit
Bauer, H. H.; Falk, T.; Hammerschmidt, M. 2006. eTransQual: A transaction process-based approach for capturing service quality in online shopping. Journal of Business Research, 59(7): 866-875. https://doi.org/10.1016/j.jbusres.2006.01.021
Search via ReFindit
Bernini, C.: Cagnone, S. 2014. Analysing tourist satisfaction at a mature and multi-product destination. Current Issues in Tourism, 17(1): 1-20. https://doi.org/10.1080/13683500.2012.702737
Search via ReFindit
Bufquin, D.; DiPietro, R.; Partlow, C. 2017. The influence of the DinEX service quality dimensions on casual-dining restaurant customers’ satisfaction and behavioural intentions. Journal of Foodservice Business Research, 20(5): 542-556. https://doi.org/10.1080/15378020.2016.1222744
Search via ReFindit
Chan, A.; Hsu, C. H.; Baum, T. 2015. The impact of tour service performance on tourist satisfaction and behavioral intentions: A study of Chinese tourists in Hong Kong. Journal of Travel & Tourism Marketing, 32(1-2): 18-33. https://doi.org/10.1080/10548408.2014.986010
Search via ReFindit
Chaturvedi, R. K. 2017. Mapping service quality in hospitality industry: A case through SERVQUAL. Asian J. Management, 8(3): 361-369.
Search via ReFindit
Chi, C. G. Q.; Chua, B. L.; Othman, M.; Karim, S. A. 2013. Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions: The case of Malaysia. International Journal of Hospitality & Tourism Administration, 14(2): 99-120. https://doi.org/10.1080/15256480.2013.782215
Search via ReFindit
Chou, T. Y.; Hsu, C. L.; Chen, M. C. 2008. A fuzzy multi-criteria decision model for international tourist hotels location selection. International journal of hospitality management, 27(2): 293-301. https://doi.org/10.1016/j.ijhm.2007.07.029
Search via ReFindit
Churchman, C. W.; Ackoff, R. L. 1954. An approximate measure of value. Journal of the Operations Research Society of America, 2(2): 172-187. https://doi.org/10.1287/opre.2.2.172
Search via ReFindit
Devi Juwaheer, T. 2004. Exploring international tourists' perceptions of hotel operations by using a modified SERVQUAL approach–a case study of Mauritius. Managing Service Quality: An International Journal, 14(5): 350-364. https://doi.org/10.1108/09604520410557967
Search via ReFindit
Dobrovolskienė, N.; Tvaronavičienė, M.; Tamošiūnienė, R. 2017. Tackling projects on sustainability: a Lithuanian case study. Entrepreneurship and sustainability issues, 4(4): 477-488. https://doi.org/10.9770/jesi.2017.4.4(6)
Search via ReFindit
Duarte Alonso, A., O’neill, M., Liu, Y., & O’shea, M. (2013). Factors Driving Consumer Restaurant Choice: An Exploratory Study From the Southeastern United States. Journal of Hospitality Marketing & Management, 22(5), 547–567. https://doi.org/10.1080/19368623.2012.671562
Search via ReFindit
Engeset, M. G.; Elvekrok, I. 2015. Authentic concepts: Effects on tourist satisfaction. Journal of Travel Research, 54(4): 456-466. https://doi.org/10.1177/0047287514522876
Search via ReFindit
Hanks, L.; Line, N.; Kim, W. G. W. 2017. The impact of the social services cape, density, and restaurant type on perceptions of interpersonal service quality. International Journal of Hospitality Management, 61: 35-44. https://doi.org/10.1016/j.ijhm.2016.10.009
Search via ReFindit
Hashemkhani Zolfani, S.; Saparauskas, J. 2013. New application of SWARA method in prioritizing sustainability assessment indicators of energy system. Engineering Economics, 24(5): 408-414. https://doi.org/10.5755/j01.ee.24.5.4526
Search via ReFindit
Hashemkhani Zolfani, S.; Zavadskas, E. K.; Turskis, Z. (2013). Design of products with both International and Local perspectives based on Yin-Yang balance theory and SWARA method. Economic research-Ekonomska istraživanja, 26(2): 153-166. https://doi.org/10.1080/1331677X.2013.11517613
Search via ReFindit
Heung, V. C.; Wong, M. Y.; Qu, H. 2000. Airport-restaurant service quality in Hong Kong: An application of SERVQUAL. Cornell Hotel and Restaurant Administration Quarterly, 41(3): 86-96. 80020-8 https://doi.org/10.1016/S0010-8804(00)
Search via ReFindit
Jack Kivela, J. 1997. Restaurant marketing: selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(3): 116-123. https://doi.org/10.1108/09596119710164650
Search via ReFindit
Jung, H. S.; Yoon, H. H. 2013. Do employees’ satisfied customers respond with an satisfactory relationship? The effects of employees’ satisfaction on customers’ satisfaction and loyalty in a family restaurant. International Journal of Hospitality Management, 34: 1-8. https://doi.org/10.1016/j.ijhm.2013.02.003
Search via ReFindit
Juodagalvienė, B.; Turskis, Z.; Šaparauskas, J.; Endriukaitytė, A. 2017. Integrated multi-criteria evaluation of house’s plan shape based on the EDAS and SWARA methods. Engineering Structures and Technologies, 9(3): 117-125. https://doi.org/10.3846/2029882X.2017.1347528
Search via ReFindit
Karabasevic, D.; Stanujkic, D.; Urosevic, S.; Popovic, G.; Maksimovic, M. 2017. An approach to criteria weights determination by integrating the Delphi and the adapted SWARA methods. Management: Journal of Sustainable Business and Management Solutions in Emerging Economies, 22(3): 15-25. https://doi.org/10.7595/management.fon.2017.0024
Search via ReFindit
Keršuliene, V.; Zavadskas, E. K.; Turskis, Z. 2010. Selection of rational dispute resolution method by applying new step‐wise weight assessment ratio analysis (SWARA). Journal of Business Economics and Management, 11(2): 243-258. https://doi.org/10.3846/jbem.2010.12
Search via ReFindit
Kim, M. J.; Jung, H. S.; Yoon, H. H. 2007. A study on the relationships between food-related lifestyle of undergraduates and the restaurant selection attribute. Journal of the Korean Society of Food Culture: 22(2), 210-217.
Search via ReFindit
Kurian, G.; Muzumdar, P. M. 2017. Restaurant Formality and Customer Service Dimensions in the Restaurant Industry: An Empirical Study. Atlantic Marketing Journal, 6(1): 74-92.
Search via ReFindit
Lee, J. E.; Severt, D. 2017. The role of hospitality service quality in third places for the elderly: An exploratory study. Cornell Hospitality Quarterly, 58(2): 214-221. https://doi.org/10.1177/1938965516686110
Search via ReFindit
Lee, Y. L.; Hing, N. 1995. Measuring quality in restaurant operations: an application of the SERVQUAL instrument. International Journal of Hospitality Management, 14(3-4): 293-310. 00037-2 https://doi.org/10.1016/0278-4319(95)
Search via ReFindit
Liu, F. M.; Gan, M. L.; Ho, S. C.; Hu, Y. J. 2017. The part of reliability in the SERVQUAL scale: An invariance analysis for chain restaurants in Taiwan. International Journal of Organizational Innovation, 9(4): 222-230.
Search via ReFindit
Loiacono, E. T.; Watson, R. T.; Goodhue, D. L. 2002. WebQual: A measure of website quality. Marketing theory and applications, 13(3): 432-438.
Search via ReFindit
MacCrimmon, K. R. 1968. Decision Marking Among Multiple-Attribute Alternatives: A Survey and Consolidated Approach. RAND memorandum, RM-4823-ARPA.
Search via ReFindit
Mardani, A.; Nilashi, M.; Zakuan, N.; Loganathan, N.; Soheilirad, S.; Saman, M. Z. M.; Ibrahim, O. 2017. A systematic review and meta-Analysis of SWARA and WASPAS methods: Theory and applications with recent fuzzy developments. Applied Soft Computing, 57: 265-292. https://doi.org/10.1016/j.asoc.2017.03.045
Search via ReFindit
Parasuraman, A.; Zeithaml, V. A.; Berry, L. L. 1988. Servqual: A multiple-item scale for measuring consumer perc. Journal of retailing, 64(1): 12-40.
Search via ReFindit
Parasuraman, A.; Zeithaml, V. A.; Malhotra, A. 2005. ES-QUAL: A multiple-item scale for assessing electronic service quality. Journal of service research, 7(3): 213-233. https://doi.org/10.1177/1094670504271156
Search via ReFindit
Raudeliūnienė, J.; Davidavičienė, V.; Tvaronavičienė, V.; Jonuška, L. 2018. Evaluation of advertising campaigns on social media networks, Sustainability, 10(4) https://doi.org/10.3390/su10040973
Search via ReFindit
Saad Andaleeb, S.; Conway, C. 2006. Customer satisfaction in the restaurant industry: an examination of the transaction-specific model. Journal of services marketing, 20(1): 3-11. https://doi.org/10.1108/08876040610646536
Search via ReFindit
Saleh, F.; Ryan, C. 1991. Analysing service quality in the hospitality industry using the SERVQUAL model. Service Industries Journal, 11(3): 324-345. https://doi.org/10.1080/02642069100000049
Search via ReFindit
Stanujkic, D.; Karabasevic, D.; Zavadskas, E. K. 2015. A framework for the selection of a packaging design based on the SWARA method. Inzinerine Ekonomika-Engineering Economics, 26(2): 181-187. https://doi.org/10.5755/j01.ee.26.2.8820
Search via ReFindit
Stanujkic, D.; Zavadskas, E. K. 2015. A modified weighted sum method based on the decision-maker’s preferred levels of performances. Studies in Informatics and Control, 24(4): 461-470.
Search via ReFindit
Stanujkic, D.; Zavadskas, E. K.; Karabasevic, D.; Smarandache, F. 2016. Multiple criteria evaluation model based on the single valued neutrosophic set. Neutrosophic Sets and Systems, 14(1): 3-6.
Search via ReFindit
Stanujkic, D.; Zavadskas, E. K.; Karabasevic, D.; Smarandache, F.; Turskis, Z. 2017. The use of the pivot pairwise relative criteria importance assessment method for determining the weights of criteria. Romanian Journal for Economic Forecasting, 20(4): 116-133.
Search via ReFindit
Stanujkic, D.; Zavadskas, E. K.; Karabasevic, D.; Turskis, Z.; Keršulienė, V. 2017. New group decision-making ARCAS approach based on the integration of the SWARA and the ARAS methods adapted for negotiations. Journal of Business Economics and Management, 18(4): 599-618. https://doi.org/10.3846/16111699.2017.1327455
Search via ReFindit
Stepaniuk, K. 2018. Visualization of expressing culinary experience in social network, memetic approach, Entrepreneurship and Sustainability Issues, 5(3): 693-702. https://doi.org/10.9770/jesi.2018.5.3(21)
Search via ReFindit
Tribe, J.; Snaith, T. 1998. From SERVQUAL to HOLSAT: holiday satisfaction in Varadero, Cuba. Tourism management, 19(1): 25-34. 00094-0 https://doi.org/10.1016/S0261-5177(97)
Search via ReFindit
Tzeng, G. H.; Teng, M. H.; Chen, J. J.; Opricovic, S. 2002. Multicriteria selection for a restaurant location in Taipei. International journal of hospitality management, 21(2): 171-187. 00005-1 https://doi.org/10.1016/S0278-4319(02)
Search via ReFindit
Wolfinbarger, M.; Gilly, M. C. 2003. eTailQ: dimensionalizing, measuring and predicting etail quality. Journal of retailing, 79(3): 183-198. 00034-4 https://doi.org/10.1016/S0022-4359(03)
Search via ReFindit
Yildiz, S.; Yildiz, E. 2015. Service quality evaluation of restaurants using the AHP and TOPSIS method. Journal of Social and Administrative Sciences, 2(2): 53-61.
Search via ReFindit
Yüksel, A.; Yüksel, F. 2003. Measurement of tourist satisfaction with restaurant services: A segment-based approach. Journal of vacation marketing, 9(1): 52-68. https://doi.org/10.1177/135676670200900104
Search via ReFindit
RSS 1.0
