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    ASIA unversity > 管理學院 > 經營管理學系  > 博碩士論文 >  Item 310904400/10718

    Please use this identifier to cite or link to this item: http://asiair.asia.edu.tw/ir/handle/310904400/10718

    Title: Japanese Restaurant Service Quality Dimensions of Research
    Authors: Shu-Fang Lin
    Contributors: Department of Business Administration
    Keywords: Japanese restaurant;service quality;service
    Date: 2010
    Issue Date: 2010-11-04 17:20:23 (UTC+8)
    Publisher: Asia University
    Abstract: The service is the new motive power in Taiwan’s economic development, with the knowledge-based economic development and enhances quality of life factors, the Government-wide effort to develop services. Taiwan, Japan, engaging in stores now and selling the food halls and Japanese cuisine, compared to other countries food halls and abnormal appearance in Taiwan, the Japanese food culture in Taiwan has become quite vigorous, engaging in many types, makes no leisure projects to. However, the causes behind the historical and social background: no control from the colonial period to the localization to the Taiwan people’s lives, then push the commercialization of wave combustion, is impressive history. Quality services provided by enterprises, it rests ultimately with the identification of the consumer, good for service quality to increase customer patronize. This study through factor analysis the quality of their service against Japanese food the key factors to the service factor and demand factors, to understand the aspirations of consumers and provide businesses in improving service quality, to have a reference basis, and strengthen services to enhance value-added content, so that increased customer satisfaction, improve customer's repeat purchase intention to achieve the industry win-win situation with customers.
    Appears in Collections:[經營管理學系 ] 博碩士論文

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