The objective of this research is to evaluate the quality of coffee and coffee service in restaurants in Budva. High quality of coffee and coffee service, especially one that is different from that of competitors', can be a significant source of competitive advantage in the restaurant sector. In...

Purpose - This study aims to investigate the role of restaurant employees' intrinsic motivations that influenced their knowledge-sharing behaviors and knowledge application behaviors, based on need theory and prior knowledge management research. Design/methodology/approach - A cross-sectional,...

Purpose: This research aims to investigate how Chinese leisure travelers value hotel amenities when they book hotel rooms in Hong Kong. Design/methodology/approach: The research method was based on a conjoint analysis approach. Conjoint models were developed to determine how people make decisions...

This study aims to find the antecedents that enhance consumer value and brand loyalty to unmanned coffee shops (UCS) that provide unmanned services during the COVID-19 pandemic. The analysis developed and tested a series of hypotheses based on data collected from 463 customers who had visited UCS...

This study examines the physical environment quality of Kopitiam patron satisfaction. Kopitiams shows a good image and reputation among other coffee shops in Malaysia. Kopitiam's owner should be concerned about the physical environment quality. An extensive literature review identified seven...

The Fluminense Vale do Café has consolidated its memory through tourism. Although there is evidence of activity in the 1960s, it is from the 1990s that the region's historic farms begin to prepare themselves to receive visitors from various localities of the country with greater professionalism....

This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of...

Purpose: The issue of customer mistreatment in food and retail sectors has come under the spotlight during the COVID-19 crisis. The purpose of this paper is to examine the problem in the COVID-19 pandemic context and study its implications for employee counterproductive behavior in the workplace....

This study explores the day-to-day operational intricacies of front line food and beverage employees. Situated in the third-wave coffee sector, the authors offer an evocative autoethnography about baristas' operational experiences during the Covid-19 pandemic. Using personal memory mining...

The purpose of this research is to determine the motivational factors leading individuals to visit Village coffee stalls, Cafes in city center and Countryman coffee stalls. There are totally 300 participants in three group each has 100 participants. The questionaire form includes two parts, first...