The impact of an aircraft's service environment on perceptions of in-flight food quality
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DOI: 10.1016/j.jairtraman.2016.02.010
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Cited by:
- David Rimbo & Rocky Nagoya & Ikin Solihin & Jorge Mongay, 2017. "Perceptions of Consumers in the Airline Industry Using a Qualitative Data Analysis Methodology: An Applied Research under an International Orientation," International Business Research, Canadian Center of Science and Education, vol. 10(5), pages 22-28, May.
- Özlem Atalık & Mahmut Bakır & Şahap Akan, 2019. "The Role of In-Flight Service Quality on Value for Money in Business Class: A Logit Model on the Airline Industry," Administrative Sciences, MDPI, vol. 9(1), pages 1-15, March.
- Eunmin (Min) Hwang & Yen-Soon Kim & Hyo Geun Song, 2023. "Airline Passengers’ Willingness to Reserve Inflight Meals Online and Their Willingness to Pay for Meal Upgrades: The Case Study of U.S. Students," Sustainability, MDPI, vol. 15(10), pages 1-22, May.
- Fu, Yan-Kai, 2019. "An integrated approach to catering supplier selection using AHP-ARAS-MCGP methodology," Journal of Air Transport Management, Elsevier, vol. 75(C), pages 164-169.
- Li, Wenhua & Yu, Suihuai & Pei, Huining & Zhao, Chuan & Tian, Baozhen, 2017. "A hybrid approach based on fuzzy AHP and 2-tuple fuzzy linguistic method for evaluation in-flight service quality," Journal of Air Transport Management, Elsevier, vol. 60(C), pages 49-64.
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Keywords
Airline catering; Airline industry; Cabin staff service; Customer satisfaction; In-flight food quality; Service environment;All these keywords.
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