*0011206686
*008140605s2014    xx#           000 0 eng
*019  $bk
*08230$a647.95
*100  $aHansen, Kai Victor$4aut$uUniversitetet i Stavanger, Norsk hotellhøgskole, Stavanger, Norge$_142379000
*245  $aDevelopment of SERVQUAL and DINESERV for measuring meal experiences in eating establishments
*300  $aS. [116]-134 : ill.
*500  $aVitenskapelig artikkel
*5208 $aInneholder sammendrag
*650  $aMåltider$2norart$_104865000
*650  $aServeringssteder$2norart$_67453400
*650  $akundetilfredshet$2norart$_99345900
*653  $aDINESERV$9eng$_142379100
*653  $aSERVQUAL$9eng$_142379200
*653  $acustomers' meal experience model$9eng$_142379300
*653  $afive aspects meal model$9eng$_135454900
*653  $arestaurant quality$9eng$_142379400
*773  $tScandinavian journal of hospitality and tourism$gVol. 14, no. 2 (2014)$x1502-2250$w(NO-LaBS)560215(tnr)
*8564 $uhttps://doi.org/10.1080/15022250.2014.886094
*999  $z1400560191$anorart:1400560191
^