Understanding Risk Perception toward Food Safety in Street Food: The Relationships among Service Quality, Values, and Repurchase Intention
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- Loan Pham Thi Phuong & Young-joo Ahn, 2021. "Service Climate and Empowerment for Customer Service Quality among Vietnamese Employees at Restaurants," Sustainability, MDPI, vol. 13(3), pages 1-14, January.
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- Ruxandra Malina Petrescu-Mag & Iris Vermeir & Carmen Roba & Dacinia Crina Petrescu & Nicoleta Bican-Brisan & Ildiko Melinda Martonos, 2021. "Is “Wild” a Food Quality Attribute? Heavy Metal Content in Wild and Cultivated Sea Buckthorn and Consumers’ Risk Perception," IJERPH, MDPI, vol. 18(18), pages 1-19, September.
- Mariana Borcoman & Daniela Sorea, 2023. "Ethnic Soups from Rupea Area (Romania) as Resources for Sustainable Local Development," Sustainability, MDPI, vol. 15(2), pages 1-21, January.
- Yunho Ji & Won Seok Lee & Joonho Moon, 2023. "Café Food Safety and Its Impacts on Intention to Reuse and Switch Cafés during the COVID-19 Pandemic: The Case of Starbucks," IJERPH, MDPI, vol. 20(3), pages 1-11, February.
- Anielov De Vera. & Elmina Julian Dumalag. & Juan Francisco Paolo Jardinero. & Gerlie Anne Villegas. & Nicole Shane Matnog. & Ruel Mateo & Glenn Hyde Dela Cruz, 2024. "If it is Not Safe, it is Not Food: World Health Organization (WHO) Food Safety Compliance and Behavioral Intention in Family-Owned Restaurant in San Jose, Nueva Ecija, Philippines," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 8(7), pages 3043-3063, July.
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Keywords
street food; service quality; utilitarian value; hedonic value; risk perception;All these keywords.
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