| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7416789 | Annals of Tourism Research | 2016 | 5 Pages |
Abstract
- 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.
Related Topics
Social Sciences and Humanities
Business, Management and Accounting
Tourism, Leisure and Hospitality Management
Authors
Annie Chen, Norman Peng, Kuang-peng Hung,