Abstract
dc:description.abstractThis study explores the relative level of importance of customer-to-customer relationships in determining perceptions of good value in three types of restaurants. Overall, the findings indicate that customer behaviors and characteristics are not as important as the restaurant attributes investigated in the 1992 National Restaurant Association price-value study. However, the findings suggest that customer compatibility factors become more important as average check increases. Plus, some segments of the population perceive compatibility attributes as very important. Further investigation of compatibility management appears warranted if more competitive service environments are to be created.
Degree
thesis:*- Name thesis:degree_name
- Master of Science (MS)
- Level thesis:degree_level
- Thesis
- Discipline thesis:degree_discipline
- Hotel Administration
- Grantor dc:publisher
- University of Nevada, Las Vegas
- Year
- 1993
Author and committee
dc:creator, dc:contributor.*- Author dc:creator
-
- Cherng, Yuh-Jye
- Contributors dc:contributor
-
- Charles A. Pranter
Rights
dc:rights- Statement dc:rights
-
- IN COPYRIGHT. For more information about this rights statement, please visit http://rightsstatements.org/vocab/InC/1.0/
- Language dc:language
- English
Identifiers
dc:identifier.*- Identifier
- https://oasis.library.unlv.edu/rtds/282
- OAI identifier oai:identifier
- oai:oasis.library.unlv.edu:rtds-1281