Open AccessMeasuring the Effects of Service Quality, Perceived Sacrifice, Food Price and Image on Value
Author(s) -
J. S. Kang,
BeomSeok Ko
Publication year - 2007
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2007.13.4.004
Subject(s) - sacrifice , value (mathematics) , service quality , quality (philosophy) , business , marketing , service (business) , microeconomics , psychology , economics , mathematics , statistics , geography , physics , archaeology , quantum mechanics