Customer perceptions of Singapore's theme restaurants

Cornell Hotel and Restaurant Administration Quarterly

Volumn 41, Issue 3, 2000, Pages 75-85

  MacLaurin, Donald J ^a   MacLaurin, Tanya L ^a  

^a NANYANG TECHNOLOGICAL UNIVERSITY   (Singapore)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034196039     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0010-8804(00)80019-1     Document Type: Article

References (10)

1. 1 S. Khalik, "500,000 More Visitors Likely in 1999," Straits Times, August 7, 1999, p. 1.
2. 2 Ministry of the Environment, Grading System of Eating Establishments and Foodstalls (Singapore: Ministry of Environment Publishers, 1998).
3. 3 Robert C. Lewis, Cases in Hospitality Marketing and Management Second Edition (New York: Wiley & Sons, 1997), pp. 13-42, 65-97.
4. 4 Seth M. Siegel, "Official Licensed Burgers and Fries," Brandweek, New York, April 29, 1996, p. 17.
5. 5 Ben Van Houten, "Could It Be Magic," Restaurant Business, Vol. 97, No. 3 (February 1, 1998), pp. 28-31, 34.
6. 6 Selina Lum, "This [Singapore] Eatery Has Items from Eric Moo," Straits Times, November 8, 1997, p. 4.
7. 7 Leong Weng Kam, "Braised Pork with a Dash of Mao," Straits Times, June 26, 1998, p. 63.
8. 8 «http://www.singstat.gov.sg».
9. 9 ABC News, "Theme Restaurants to Shrink Sharply," December 27, 1998a.
10. 10 David Farkas, "Theme Dreams," Restaurant Hospitality, Vol. 82, No. 1 (Jan. 1998), pp. 36-44.