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THE EFFECT OF FOOD QUALITY AND SERVICE QUALITY TOWARDS CUSTOMER SATISFACTION AND REPURCHASE INTENTION (CASE STUDY OF HOT PLATE RESTAURANTS)

机译：食品质量和服务质量对客户满意度和回购意图的影响（热板餐厅案例研究）

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Desman Hidayat; Aryo Bismo; Amelia Ruwaida Basri;
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2. The Influences of Corporate Social Responsibility to Customer Repurchases Intentions, Customer Word-of-Mouth Intentions and Customer Perceived Food Quality of Fast- Food Restaurants in Hong Kong and the Mediating Effects of Corporate Reputation [J] . British Journal of Economics, Management & Trade . 2014,第11期

机译：企业社会责任对顾客回购意向，顾客口碑意向和顾客对香港快餐店食品质量的影响以及企业声誉的中介效应
3. The influence of the quality of the physical environment, food, and service on restaurant image,customer perceived value,customer satisfaction, and behavioral intentions [J] . Kisang Ryu, Hye-Rin Lee, Woon Gon Kim International Journal of Contemporary Hospitality Management . 2012,第2a3期

机译：物理环境，食物和服务质量对餐厅形象，顾客感知价值，顾客满意度和行为意图的影响
4. DETERMINANTS OF CUSTOMER-PERCEIVED SERVICE QUALITY IN FAST-FOOD RESTAURANTS (FFRS) AND THEIR RELATIONSHIP TO CUSTOMER SATISFACTION AND BEHAVIORAL INTENTIONS [C] . Hong Qin Decision Sciences Institute Annual Meeting . 2007

机译：速食餐厅（FFRS）中客户感知的服务质量的决定因素及其与客户满意度和行为倾向的关系
5. The effects of employee service quality provision and customer personality traits on customer participation, satisfaction, and repurchase intentions. [D] . John, Jeannie Denise. 2003

机译：员工服务质量的提供和客户个性特征对客户参与，满意度和回购意向的影响。
6. What Drives Customer Satisfaction Loyalty and Happiness in Fast-Food Restaurants in China? Perceived Price Service Quality Food Quality Physical Environment Quality and the Moderating Role of Gender [O] . Yongping Zhong, Hee Cheol Moon 2020

机译：是什么推动中国快餐店的客户满意度忠诚度和幸福感？感知价格服务质量食品质量自然环境质量以及性别的调节作用
7. The Effect of Service Quality and Price on Customer Satisfaction and Repurchase Intention (Case Study at Crown Prince Hotel Surabaya) [O] . Tri Wahyu Putra Susanto, I Nyoman Sudapet, Hamzah Denny Subagyo, 2021

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THE EFFECT OF FOOD QUALITY AND SERVICE QUALITY TOWARDS CUSTOMER SATISFACTION AND REPURCHASE INTENTION (CASE STUDY OF HOT PLATE RESTAURANTS)

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