Bojanic, D.C. y Rosen, L.D. (1994). Measuring service quality in restaurants: an aplication of the SERVQUAL instrument. Hospitality Research...
Cox, R.J., Thompson, J.M., Cunial, C.M., Winter, S. y Gordon, A.J. (1997). The effect of degree of doneness of beef steaks on consumer acceptability...
Cronin, J. y Taylor, S. (1992). Measuring service quality: a reexamination and extension. Journal of Marketing, 56, 55-68.