1 research outputs found
The impacts of different types of cuisines and restaurants on gratuities
- Author
- A Mattila
- AF Hayes
- AJ Cuddy
- AP Brief
- B Dewald
- B Rind
- B Rind
- BM Josiam
- C Chang
- C Homburg
- C Jacob
- C Jacob
- C Mok
- CC Muller
- CD Thomas-Haysbert
- ChihChien Chen
- DL Sexton
- E Goffman
- E Gordon
- ES Yim
- G Falk
- G Hyman
- GE Simpson
- Gordon W Allport
- H Han
- H Medler-Liraz
- H Tajfel
- H Tajfel
- H Tajfel
- HG Parsa
- I Garine De
- IY Lin
- J Bharath
- J Ha
- J Ma
- JC Cox
- JE Whaley
- JJ Fogarty
- JM Sulek
- JS Seiter
- K Garrity
- K Goldman
- K Ryu
- KM Palan
- LJ Maynard
- LL Berry
- LP Crespi
- M Bujisic
- M Chung
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M Lynn
- M McCall
- M Ottenbacher
- MA Clark
- N Guéguen
- NA Morgan
- OB Bodvarsson
- PM Kerr
- R Stephen
- RD Reid
- RE Frash Jr
- RJ Kwortnik
- S Baloglu
- S Chen
- S Jang
- S Naipaul
- S Quan
- S Wang
- S Wang
- SC Grogan
- SF Davis
- ST Fiske
- ST Fiske
- T Probst
- VCS Heung
- WJ Boyes
- X Zhao
- Y Liu
- Y Namkung
- Y Trope
- YangSu Chen
- YE Satow
- YL Lee
- Z Schwartz
- Publication venue
- 'Springer Science and Business Media LLC'
- Publication date
- Field of study
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