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Development of Taband restaurant rating scale utilizing mixed methods

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dc.contributor.authorSEZGİN, ERKAN
dc.contributor.orcid0000-0003-4330-0559
dc.date.accessioned2025-11-13T12:23:33Z
dc.date.issued2021-12-27
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2021.100458
dc.identifier.endpage100458
dc.identifier.issn1878-450X
dc.identifier.openalexW4200492154
dc.identifier.startpage100458
dc.identifier.urihttps://hdl.handle.net/11421/9887
dc.identifier.urihttps://doi.org/10.1016/j.ijgfs.2021.100458
dc.identifier.volume27
dc.language.isoen
dc.relation.ispartofInternational Journal of Gastronomy and Food Science
dc.rightsrestrictedAccess
dc.subjectRSS
dc.subjectRating scale
dc.subjectExploratory factor analysis
dc.subjectConfirmatory factor analysis
dc.subjectFace validity
dc.subjectPsychology
dc.subjectScale (ratio)
dc.subjectComputer science
dc.subjectApplied psychology
dc.subjectMarketing
dc.subjectPsychometrics
dc.subjectService (business)
dc.subjectBusiness
dc.subjectWorld Wide Web
dc.titleDevelopment of Taband restaurant rating scale utilizing mixed methods
dc.typeArticle
dspace.entity.typePublication
local.authorid.openalexA5089688818

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