Airport-restaurant Service Quality in Hong Kong An Application of SERVQUAL

By V. C. Heung, M. Wong, Hailin Qu. 2000

122 citations recorded by the source corpus.

Subfields: Economics and Econometrics, Organizational Behavior and Human Resource Management, Social Psychology

View Paper: https://www.semanticscholar.org/paper/0ebc33c4ab1af6abce660380049ec1ab01ab507d

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Economics and Econometrics

1. Graham Miller
2. P. Hudson
3. Simon Hudson

In Organizational Behavior and Human Resource Management

1. Graham Miller
2. P. Hudson
3. Simon Hudson

In Social Psychology

1. Graham Miller
2. P. Hudson
3. Simon Hudson
4. P. Fredman
5. T. Heberlein
6. E. Koç
7. Galip Altinay

Citations in the corpus

• Service quality, customer satisfaction, and behavioral intentions in fast‐food restaurants (2009, unknown): “Subsequent empirical works have applied the SERVQUAL instrument to measure service quality in a variety of business settings (Bojanic and Rosen, 1994; Fu and Parks, 2001; Furrer et al., 2000; Gounaris, 2005; Heung et al., 2000; Lassar et al., 2000; Lee and Ulgado, 1997).”
• The Measurement of Service Quality in the Tour Operating Sector: A Methodological Comparison (2004, methodology): “…was measured according to the formula recommended by previous service quality researchers (Carman 1990; McDougall and Levesque 1992; Martin 1995; Heung, Wong, and Qu 2000), whereby the SERVQUAL gap between customers’ expectations and perceptions is be multiplied by how important customers rate…”