Document Type

Peer Reviewed/Refereed Publication

Publication Date

5-6-2020

Publication Title

International Journal of Contemporary Hospitality Management

Department

Management, Marketing and Business Administration

College/School

Arthur J. Bauernfeind College of Business

Abstract

Tipping within the foodservice industry has traditionally been reserved for full-service restaurants. However, there is a growing trend of tip requests at limited-service restaurants, where tipping occurs prior to consuming the product. This research aims to examine the effect of a point-of-sale tip request at limited-service restaurants on return intentions via customer irritation. It also aims to analyze the moderating effects of check amount and perceived deservingness.

Creative Commons License

Creative Commons Attribution-Noncommercial 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License

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