Configurational path to customer satisfaction and stickiness for a restaurant chain using fuzzy set qualitative comparative analysis
Yu-Hsiang Hsiao, Li-Fei Chen, Chao-Chin Chang, Fu-Hsuan Chiu
| Year of publication: |
August 2016
|
|---|---|
| Authors: | Hsiao, Yu-Hsiang ; Chen, Li-Fei ; Chang, Chao-Chin ; Chiu, Fu-Hsuan |
| Published in: |
Journal of business research : JBR. - New York, NY : Elsevier, ISSN 0148-2963, ZDB-ID 189773-1. - Vol. 69.2016, 8, p. 2939-2949
|
| Subject: | Customer stickiness | Customer satisfaction | Fuzzy set qualitative comparative analysis (fsQCA) | Restaurant service quality | Service attitudes | Kundenzufriedenheit | Dienstleistungsqualität | Service quality | Fuzzy-Set-Theorie | Fuzzy sets | Gastronomie | Restaurant industry | Konsumentenverhalten | Consumer behaviour |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1016/j.jbusres.2015.12.063 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011507829