Master of Science (MS)
First Committee Member
Charles A. Pranter
Number of Pages
This study explores the relative level of importance of customer-to-customer relationships in determining perceptions of good value in three types of restaurants. Overall, the findings indicate that customer behaviors and characteristics are not as important as the restaurant attributes investigated in the 1992 National Restaurant Association price-value study. However, the findings suggest that customer compatibility factors become more important as average check increases. Plus, some segments of the population perceive compatibility attributes as very important. Further investigation of compatibility management appears warranted if more competitive service environments are to be created.
Compatibility; Customer; Restaurants
University of Nevada, Las Vegas
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Cherng, Yuh-Jye, "Customer compatibility in restaurants" (1993). UNLV Retrospective Theses & Dissertations. 282.