Restaurant tips and service quality: A weak relationship or just weak measurement

International Journal of Hospitality Management

Volumn 22, Issue 3, 2003, Pages 321-325

  Lynn, Michael ^a  

^a 335 Statler Hall   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0041513010     PISSN: 02784319     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-4319(03)00048-3     Document Type: Article

References (9)

1. Bodvarsson O. Gibson W. Gratuities and customer appraisal of service: evidence from Minnesota restaurants Journal of Socio-Economics 23 1994 287-302
2. Bodvarsson O. Gibson W. An economic approach to tips and service quality: results of a survey The Social Science Journal 36 1999 137-147
3. Lynn M. The relationship between tipping and service quality: a comment on Bodvarsson and Gibson's article The Social Science Journal 37 2000 131-135
4. Lynn M. Restaurant tipping and service quality: a tenuous relationship Cornell H.R.A. Quarterly 42 2001 14-20
5. Lynn M. Graves J. Tipping: an incentive/reward for service? Hospitality Research Journal 20 1996 1-14
6. Marder E. The Laws of Choice: Predicting Consumer Behavior 1997 Free Press New York
7. Oliver R.L. Swan J.E. Consumer perceptions of interpersonal equity and satisfaction in transactions: a field study approach Journal of Marketing 53 1989 21-35
8. Peterson R.A. Wilson W.R. Measuring customer satisfaction: fact and artifact Journal of the Academy of Marketing Science 20 1992 61-71
9. UCLA Department of Statistics, 2002. Power calculator. On-line available: http://ebook.stat.ucla.edu/calculators/powercalc