Restaurant Tips and Service Quality: A Weak Relationship or Just Weak Measurement?
Loading...
No Access Until
Permanent Link(s)
Collections
Other Titles
Author(s)
Abstract
Restaurant patrons were asked to rate their service using either a semantic differential scale or an unbounded write-in scale. The service indices derived from semantic differential and unbounded write-in scales had different distributions, but did not differ in their relationship to tip percentages. The non-significant service by scale-type interaction suggests that the weak service-tipping relationship in the existing literature is not due to response biases associated with semantic differential scales.
Journal / Series
Volume & Issue
Description
Sponsorship
Date Issued
2003-09-01
Publisher
Keywords
tipping; service quality; measurement; research
Location
Effective Date
Expiration Date
Sector
Employer
Union
Union Local
NAICS
Number of Workers
Committee Chair
Committee Co-Chair
Committee Member
Degree Discipline
Degree Name
Degree Level
Related Version
Related DOI
Related To
Related Part
Based on Related Item
Has Other Format(s)
Part of Related Item
Related To
Related Publication(s)
Link(s) to Related Publication(s)
References
Link(s) to Reference(s)
Previously Published As
Government Document
ISBN
ISMN
ISSN
Other Identifiers
Rights
Required Publisher Statement: © Elsevier. Final version published as: Lynn, M. (2003). Restaurant tips and service quality: A weak relationship or just weak measurement? International Journal of Hospitality Management, 22(3), 321-325. Reprinted with permission. All rights reserved.
Rights URI
Types
article