Peng, N, Chen, A and Kuang-peng, H 2016, 'Chef image's influence on tourists' dining experiences' , Annals of Tourism Research, 56 , pp. 154-158.
|
PDF
- Accepted Version
Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (235kB) | Preview |
|
![[img]](/style/images/fileicons/application_msword.png) |
Microsoft Word
- Accepted Version
Restricted to Repository staff only Download (62kB) |
Official URL: http://dx.doi.org/10.1016/j.annals.2015.11.005
Abstract
Highlights • Tourists’ teppanyaki restaurant dining experience is examined. • A chef’s image has a positive influence on experiential value. • Interaction with other customers positively influences experiential value. • Service quality has a positive influence on diners’ experiential value.
| Item Type: | Article |
|---|---|
| Schools: | Schools > Salford Business School > Salford Business School Research Centre |
| Journal or Publication Title: | Annals of Tourism Research |
| Publisher: | Elsevier |
| ISSN: | 0160-7383 |
| Related URLs: | |
| Funders: | Non funded research |
| Depositing User: | Dr. Norman Peng |
| Date Deposited: | 09 Nov 2015 10:19 |
| Last Modified: | 15 Feb 2022 19:52 |
| URI: | https://usir.salford.ac.uk/id/eprint/36945 |
Actions (login required)
 |
Edit record (repository staff only) |
Tools
Tools