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The role of the physical and social environment in customers’ restaurant experiences
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Örebro University, Department of Restaurant & Culinary Arts.
2009 (English)In: Quis 11: Moving forward with service quality / [ed] Bernd Stauss, Stephen W. Brown, Bo Edvardsson, Robert Johnston, Wolfsburg: Ingolstadt School of Management , 2009, 710-712 p.Conference paper, (Other academic)
Place, publisher, year, edition, pages
Wolfsburg: Ingolstadt School of Management , 2009. 710-712 p.
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-8709ISBN: 978-3-00-027342-1 (print)OAI: oai:DiVA.org:oru-8709DiVA: diva2:280350
Available from: 2009-12-09 Created: 2009-12-09 Last updated: 2010-12-23Bibliographically approved

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Walter, UteÖström, Åsa
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School of Hospitality, Culinary Arts & Meal ScienceDepartment of Restaurant & Culinary Arts

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
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