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3. | Chen, H.R.、B.W. Cheng(2010)。A case study in solving customer complaints based on the 8Ds method and Kano model。Journal of the Chinese Institute of Industrial Engineers,27,339-350。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
4. | Chen, T.L.、Y.H. Lee(2006)。Kano two-dimensional quality model and important performance analysis in the student's dormitory service quality evaluation in Taiwan。Journal of American Academy of Business,9,324-320。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
5. | Edvardsson, B.、B. Enquist、M. Hay(2006)。Valuesbased service brands: narratives from IKEA。Managing Service Quality,16,230-246。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
6. | Grönroos, C.(2008)。Service logic revisited: who creates value? and who co-creates?。European Business Review,20,298-314。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
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14. | Ostrom, A. L.、Bitner, M. J.、Brown, S. W.、Burkhard, K. A.、Goul, M.、Smith-Daniels, V.、Demirkan, H.、Rabinovich, E.(2010)。Moving forward and making a difference: research priorities for the science of service。Journal of Service Research,13(1),4-36。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
15. | Parasuraman, A.、V.A. Zeithaml、L.L. Berry(1988)。SERVQUAL: a multiple-item scale for measuring consumer perceptions of service quality。Journal of Retailing,64,12-37。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
16. | Ryan, C.、G. Cessford(2003)。Developing a visitor satisfaction monitoring methodology: quality gaps, crowding and some results。Current Issues in Tourism,6,457-507。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
17. | Ulaga, Wolfgang(2003)。Capturing value creation in business relationships: a customer perspective。Industrial Marketing Management,32(8),677-693。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
18. | Yang, C.C.(2005)。The refined Kano's model and its application。Total Quality Management and Business Excellence,16,1127-1137。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
19. | Yang, C.C.、K.J. Yang(2011)。An integrated model of value creation based on the refined Kano's model and the Blue Ocean Strategy。Total Quality Management and Business Excellence,22,925-940。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
20. | Su, Allan Yen-Lun(2004)。Customer satisfaction measurement practice in Taiwan hotels。International Journal of Hospitality Management,23(4),397-408。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
21. | Andersson, T. D.、Mossberg, L.(2004)。The dining experience: do restaurants satisfy customer needs?。Food Service Technology,4(4),171-177。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
22. | Kim, W.、C. Ok(2010)。Customer orientation of service employees and rapport: influences on service-outcome variables in full-service restaurants。Journal of Hospitality and Tourism Research,34(1),34-55。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
23. | Kwong, L. Y. K.(2005)。The application of menu engineering and design in Asian restaurants。International Journal of Hospitality Management,24(1),91-106。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
24. | Reimer, Anja、Kuehn, Richard(2005)。The impact of servicescape on quality perception。European Journal of Marketing,39(7/8),785-809。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
25. | Baker, D. A.、Crompton, J. L.(2000)。Quality, satisfaction, behavioral intentions。Annals of Tourism Research,27(3),785-804。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
26. | Lindgreen, A.、Wynstra, F.(2005)。Value in Business Markets: What Do We Know? Where are We Going?。Industrial Marketing Management,34(7),732-748。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
27. | Blocker, C. P.、Flint, D. J.(2007)。Customer segments as moving targets: integrating customer value dynamism into segment instability logic。Industrial Marketing Management,36,810-822。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
28. | Slater, S. F.、Narver, J. C.(2000)。Intelligence Generation and Superior Customer Value。Journal of The Academy of Marketing Science,28(1),120-127。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
29. | Khalifa, Azaddin Salem(2004)。Customer value: a review of recent literature and an integrative configuration。Management Decision,42(5),645-666。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
30. | Yang, C. C.(2003)。Improvement actions based on the customers' satisfaction survey。Total Quality Management and Business Excellence,14(8),919-930。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
31. | Saleh, F.、Ryan, C.(1991)。Analysing Service Quality in the Hospitality Industry Using the SERVQUAL Model。The Service Industries Journal,11(3),324-345。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
32. | Martilla, John A.、James, John C.(1997)。Importance-Performance Analysis。Journal of Marketing,41(1),77-79。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
33. | Lapierre, Jozee(2000)。Customer-perceived value in industrial contexts。Journal of Business and industrial Marketing,15(2/3),122-140。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
34. | Choi, T. Y.、Chu, R.(2001)。Determinants of hotel guests' satisfaction and repeat patronage in the Hong Kong hotel industry。International Journal of Hospitality Management,20,277-297。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
35. | 游崑慈、沈群英(20110300)。Service Quality Management by Expanded Traditional Importance: Performance Analysis。工業工程學刊,28(2),146-154。 延伸查詢![new window](/gs32/images/newin.png) |
36. | Woodruff, Robert B.(1997)。Customer value: The next source for competitive advantage。Journal of the Academy of Marketing Science,25(2),139-153。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
37. | Anderson, James C.、Håkansson, Hakan、Johanson, Jan(1994)。Dyadic business relationships within a business network context。Journal of Marketing,58(4),1-15。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
38. | Oh, Haemoon(2001)。Revisiting importance-performance analysis。Tourism Management,22(6),617-627。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
39. | Gentile, Chiara、Spiller, Nicola、Noci, Giuliano(2007)。How to sustain the customer experience: An overview of experience components that co-create value with the customer。European Management Journal,25(5),395-410。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
40. | Parasuraman, A. P.、Zeithaml, Valarie A.、Berry, Leonard L.(1985)。A Conceptual Model of Service Quality and Its Implication for Future Research。Journal of Marketing,49(4),41-50。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
41. | Wall, Eileen A.、Berry, Leonard L.(2007)。The Combined Effects of the Physical Environment and Employee Behavior on Customer Perception of Restaurant Service Quality。Cornell Hospitality Quarterly,48(1),59-69。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
42. | Zeithaml, Valarie A.(1988)。Consumer Perceptions of Price, Quality, and Value: A Means-End Model and Synthesis of Evidence。Journal of Marketing,52(3),2-22。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |
43. | Brady, M. K.、Robertson, C. J.(2001)。Searching for A Consensus on The Antecedent role of Service Quality and Satisfaction: An Exploratory Cross-National Study。Journal of Business Research,51(1),53-60。 ![](/gs32/thssjcncl/image/nclsfx.gif) ![new window](/gs32/images/newin.png) |