Peer Reviewed/Refereed Publication
International Journal of Contemporary Hospitality Management
Management, Marketing and Business Administration
Arthur J. Bauernfeind College of Business
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.
This is an Accepted Manuscript of an article published by Emerald Insight in International Journal of Contemporary Hospitality Management on May 6, 2020 (CC BY-NC 4.0), available online: https://doi.org/10.1108/IJCHM-12-2019-0981
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