References
- Ali, N., & Abdullah, M. A. (2012). The food consumption and eating behaviour of Malaysian urbanites: Issues and concerns. Malaysia Journal of Society and Space, 8(6), 157-165.
- Burton, S., Sheather, S., & Roberts, J. (2003). Reality or perception? The effect of actual and perceived performance on satisfaction and behavioral intention. Journal of Service Research, 5(4), 292-302. https://doi.org/10.1177/1094670503005004002
- Dialsingh, I. (2008). Face-to-face interviewing. Encyclopedia of Survey Research Methods, 2.
- Jang, S. S., & Namkung, Y. (2009). Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants. Journal of Business Research, 62(4), 451-460. https://doi.org/10.1016/j.jbusres.2008.01.038
- Kim, W. G., & Moon, Y. J. (2009). Customers’ cognitive, emotional, and actionable response to the servicescape: A test of the moderating effect of the restaurant type. International Journal of Hospitality Management, 28(1), 144-156. https://doi.org/10.1016/j.ijhm.2008.06.010
- Kotler, P. (1973). Atmospherics as a marketing tool. Journal of Retailing, 49(4), 48-64.
- Lego Munoz, C., & Wood, N. T. (2009). A recipe for success: understanding regional perceptions of authenticity in themed restaurants. International Journal of Culture, Tourism and Hospitality Research, 3(3), 269-280. https://doi.org/10.1108/17506180910980564
- Lee, S. Y., Petrick, J. F., & Crompton, J. (2007). The roles of quality and intermediary constructs in determining festival attendees' behavioral intention. Journal of Travel Research, 45(4), 402-412. https://doi.org/10.1177/0047287507299566
- MacLaurin, D. J., & MacLaurin, T. L. (2000). Customer perceptions of Singapore's theme restaurants. The Cornell Hotel and Restaurant Administration Quarterly, 41(3), 756-785.
- Othman, M., & Goodarzirad, B. (2013). Restaurant color's as stimuli to enhance pleasure feeling and its effect on diners'behavioral intentions in the family chain restaurants. Journal of Tourism, Hospitality, and Culinary Arts, 5(1), 75-101.
- Ryu, K., & Jang, S. (2008). DINESCAPE: A scale for customers' perception of dining environments. Journal of Foodservice Business Research, 11(1), 2-22. https://doi.org/10.1080/15378020801926551
- Tayyab, M. H., & Rajput, A. (2014). Service quality orientation with customer satisfaction and customer loyalty revisited through literature. Middle-East Journal of Scientific Research, 21(3), 550-555.
- Tabaku, E., & Kushi, E. (2013). Service quality, customer satisfaction, perceived value and brand loyalty: a critical review of the literature. Academic Journal of Interdisciplinary Studies, 2(9), 223-228.
- Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behavior on customer perception of restaurant service quality. Cornell Hotel and Restaurant Administration Quarterly, 48(1), 59-69. https://doi.org/10.1177/0010880406297246
- Warshaw, P. R., & Davis, F. D. (1985). Disentangling behavioral intention and behavioral expectation. Journal of Experimental Social Psychology, 21(3), 213-228. https://doi.org/10.1016/0022-1031(85)90017-4
- Weiss, R., Feinstein, A. H., & Dalbor, M. (2005). Customer satisfaction of theme restaurant attributes and their influence on return intent. Journal of Foodservice Business Research, 7(1), 23-41. https://doi.org/10.1300/J369v07n01_03
- Zeithaml, V. A., Berry, L. L., & Parasuraman, A. (1996). The behavioral consequences of service quality. Journal of Marketing, 60(2), 31-46. https://doi.org/10.2307/1251929