Thesis (Ph. D.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 85-92). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2004. / Typescript. Vita. Includes bibliographical references (leaves 85-92). Also available on the Internet.

Thesis (Ph. D.)--University of Texas at Austin, 1998. / Vita. Includes bibliographical references (leaves 181-189). Available also in a digital version from Dissertation Abstracts.

Thesis (Ph.D.)--University of Texas at Dallas, 2009. / Includes vita. Includes bibliographical references (leaves 127-131)

Thesis (Ph. D.)--University of North Texas, August, 2008. / Title from title page display. Includes bibliographical references.

Thesis (M.Hous.Man.)--University of Hong Kong, 2009. / Includes bibliographical references (p. 69-71).

Thesis (Ph. D.)--Ohio State University, 2005. / Title from first page of PDF file. Document formatted into pages; contains xiii, 181 p. Includes bibliographical references (p. 121-130). Available online via OhioLINK's ETD Center.

Thesis (Ph.D.)--Hong Kong University of Science and Technology, 2005. / Includes bibliographical references. Also available in electronic version.

Given the scarcity of research ascertaining the relationship between tourists' foodservice experiences and holiday satisfaction and its implications for destinations, this study primarily set out to provide guidelines on ways in which tourists' foodservice experiences and holiday satisfaction can be assessed and enhanced. The present study consisted of three interdependent phases, and questionnaire-based surveys were employed to test the research hypotheses. A combination of different qualitative techniques was utilised in order to shortlist the relevant attributes to be included in each research instrument. These instruments were then subjected to further tests in order to ensure their adequacy and appropriateness. The first research phase ascertained the relative validity and reliability of the existing satisfaction measurement frameworks and was implemented in a chain restaurant in Sheffield. This phase aimed to identify the most reliable and valid operational framework to be utilised in the subsequent phases of the research. The second phase explored tourist satisfaction dimensions and ascertained the relative contribution of each dimension, particularly that of the foodservice experience, to holiday satisfaction and future behavioural intentions among visitors to South West Turkey. The final phase specifically examined what matters most in tourists' foodservice evaluations, and explored whether different dining segments developed their satisfaction and behavioural intention judgements based on different service attributes in non-fast-food restaurants situated in South West Turkey. The results of the first phase indicated that a more direct measure of perceived performance might be a better predictor of customer satisfaction than more complex composite measures of disconfirmation of expectations. The perceived-performance only model, out-performed the disparity models, which involved a comparison between a predetermined standard and the perceived performance (the Expectancy Disconfirmation Paradigm), and the multiplication models, where performance was weighted by the attribute importance, in predicting customer satisfaction and behavioural intentions. The results of the second phase revealed that tourist satisfaction was multidimensional. Among the identified holiday components, tourists' impressions of foodservice experiences were found to be an important factor in tourists' holiday satisfaction and behavioural intention judgements. While positive tourists' impressions of foodservice experiences were found to enhance holiday satisfaction, the negative impressions were found to have potential to override well-executed quality in other areas. The results of the final phase demonstrated that there were numerous factors affecting tourist foodservice experiences and that the manner in which the restaurant product is delivered was found to account for the greatest impact on tourist dining satisfaction and return intentions. Analysing the benefits sought from non-fast food resort restaurants by tourists, the research identified five distinct dining segments, including: the Value-Seekers, the Service-Seekers, the Adventurous Food-Seekers, the Healthy Food- Seekers, and the Atmosphere-Seekers. These segments were found to develop their satisfaction and return intention judgements based on different restaurant attributes. Overall, the study findings provided strong support for the research hypotheses and showed that tourist foodservice experiences may lay the foundation for, and shape the nature of tourist holiday experience. Marketing and management implications of the study findings are discussed and recommendations for future research are provided.

O moderno conceito de marketing, visto como filosofia empresarial, defende que a empresa deve ser centralizada no cliente, ou seja, ter todas as suas atividades integradas e alinhadas para entregar valor superior para seus consumidores. Até o final da década de 1990 havia uma clara lacuna entre o moderno conceito de marketing e as métricas existentes. Assim, as métricas de customer equity foram concebidas na tentativa de superar esse conflito entre filosofia e realidade prática de marketing. Customer equity pode ser definido como o valor monetário dos clientes enquanto um ativo da empresa, e foi apontado pela literatura como possível responsável pelo aumento da capitalização de mercado em algumas empresas. Esse estudo busca identificar a relação de causalidade entre customer equity, calculado pelo modelo de Gupta et al (2003), e a capitalização de mercado das empresas do setor de comunicação do mercado brasileiro utilizando uma série de modelos. Primeiramente rodou-se um modelo de regressão em painel com efeito aleatório, seguido de uma análise de causalidade Granger. Os resultados, em geral, não convergem com a literatura relacionada. Por fim foram discutidas as implicações gerenciais, limitações e sugestões para pesquisas futuras. / The modern concept of marketing, seen as business philosophy, holds that the firm must be customer centered, that is, all the activities must be integrated and oriented to deliver superior value to its customers. There was a clear gap between the modern concept of marketing and the existing metrics until the end of the 1990’s. Thus, the customer equity metrics were developed trying to overcome the conflict between philosophy and the managerial reality of marketing. Customer equity can be defined as the value of customers as an asset of the firm, and was held as a possible responsible for increasing the market capitalization of several companies. This study aims to identify the causal relationship between customer equity, using the approach proposed by Gupta and Lehmann (2003), and the market capitalization of several Brazilian communication companies. First it was conducted a panel regression analysis with random effects, then a series of Granger causality tests were made. The results, at large, do not converge with the related research. Finally, the limitations, managerial implications and recommendations for future research were discussed.