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A Study into the Relationship between Restaurant Tipping and Food Service Tangibility in Kisumu County, Kenya Cover

A Study into the Relationship between Restaurant Tipping and Food Service Tangibility in Kisumu County, Kenya

European Journal of Tourism, Hospitality and Recreation
Volume 10 (2020): Issue 2 (December 2020)
By: Simon O. Were,  Moses N. Miricho and  Vincent N. Maranga  
Open Access
|Nov 2020

Authors

Simon O. Were

sokwachi@mmust.ac.ke

Department of Nutritional Sciences (Hospitality and Institutional Management), School of Public Health, Biomedical Sciences and Technology, Masinde Muliro University of Science and Technology

Moses N. Miricho

Department of Hospitality and Tourism Management, School of Hospitality, Tourism and Leisure studies, Kenyatta University, Kenya

Vincent N. Maranga

Department of Hospitality and Tourism Management, School of Hospitality, Tourism and Leisure studies, Kenyatta University, Kenya
DOI: https://doi.org/10.2478/ejthr-2020-0016 | Journal eISSN: 2182-4924 | Journal ISSN: 2182-4916
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Language: English
Page range: 190 - 199
Submitted on: Dec 12, 2019
Accepted on: May 26, 2020
Published on: Nov 26, 2020
Published by: Polytechnic Institute of Leiria
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Tipping,
Tangibility,
Rewards,
Incentives,
Social norm,
Service quality
Related subjects:
Business and economics,
Business management,
Business management, other,
Industries,
Tourism, hospitality, travel,
Event industry, leisure industry,
Sports and recreation,
Sports and recreation, other

© 2020 Simon O. Were, Moses N. Miricho, Vincent N. Maranga, published by Polytechnic Institute of Leiria
This work is licensed under the Creative Commons Attribution 4.0 License.

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