Food industries are develo** new processing technologies, resulting in the emergence of
new product categories, including ready-to-eat meals, functional foods and beverages, and …

The failure rate of restaurants is high in many countries, primarily because of the complex
relationships between services and customers. Therefore, improving restaurant customer …

Purpose The purpose of this study is to determine how consumers perceive restaurant
service in Bangladesh. The goal of this study is to determine the impact of perceived service …

This study aims to analyze the effect of perceived risk, brand image and perceived price
fairness on customer satisfaction at Japanese restaurants in Jakarta, Indonesia. The target …

The rapid development of mobile payment has attracted many competitors and made
customer retention a crucial issue for mobile payment service providers. This study …

Technological development has drastically changed customers' daily lives by offering them
new ways to shop. It also creates more opportunities for business to achieve sustainable …

Purpose The purpose of this study is to investigate the effect of fast-food restaurant service
quality (compound effect of food quality, physical environment quality and employee service …

Grounded on the Masstige theory, this study examines the direct and indirect impact of Mass
Prestige of a Brand (MPB), Brand Perception (BP), and Propensity to Pay the Premium …

Emerging technologies have made tremendous changes in people's daily lives, and they
have profoundly influenced their economic and consumption activities. Recently, the COVID …

On the basis of the bottom-up spillover theory, this study explores the influence of the
wellness tourism experience on tourists' well-being. Considering wellness tourists as the …