一、中文部份
1.張殿文(2009) 《融入顧客情境》,天下遠見出版股份有限公司。
2.曾光華(2010) 《行銷管理四版》,前程文化事業股份有限公司。
3.吳萬益老師(2011)《企業研究方法四版》,台北市,華泰總經銷商。
4.馬開良(2005)初版《自助餐開發與經營》,揚智文化事業股份有限公司。
5.經濟部商業司(2000)一版《餐飲業經營管理實務》,經濟部商業司。
6.蘇衍綸 (2009)一版《餐飲管理專題-案例分析》,華都文化事業有限公司。
7.魏銘宏(2002),《量販店服務品質、顧客滿意與顧客忠誠相關性研究─以台南都會地區量販店為例》,國立成功大學企管研究所碩士論文。8.楊錦州(1993),服務業的品質保證,品質保證月刊,第7期。
9.李森峰(2004),《服務品質、服務價值、顧客滿意度與行為意向關聯性之研究-以統一超商物流服務為實例》,國立成功大學高階管理研究所碩士論文。10.謝培仁(2002),《電子化政府便民應用服務滿意度之研究-以電子化政府入口網站為例》,國立台北大學企業管理學系碩士論文。11.孫路弘(1996),餐飲服務品質之探討,第一屆餐飲學術研討會論文集。
12.林陽助(1996),《顧客滿意決定模式與效果之研究-台灣自用小客車之實證》,國立台灣大學商學研究所博士論文,未出版,台北。13.陳杰瑞(2007),《連鎖餐飲業顧客滿意度之研究-以王品集團原燒餐廳為例》,國立中山大學企業管理學系碩士論文,未出版,台北。14.蔡瑞文(2010),《體驗行銷、體驗價值、顧客滿意度與顧客忠誠度影響之研究-以台北典華餐廳為例》,國立成功大學高階管理研究所碩士論文。15.陳澤義、張宏生(2010)二版《服務業行銷》,華泰文化事業有限公司。
16.陳治宇(2011),《服務品質、知覺價值、顧客滿足感與品牌忠誠度之關係研究─以王品集團餐廳為例》,國立成功大學企管研究所碩士論文。73
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