ISSN: 1537-8020

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Journal of Foodservice Business Research Q2 Unclaimed

Taylor and Francis Ltd. United States

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Journal of Foodservice Business Research is a journal indexed in SJR in Food Science with an H index of 37. It has an SJR impact factor of 0,569 and it has a best quartile of Q2. It has an SJR impact factor of 0,569.

Type: Journal

Type of Copyright:

Languages:

Open Access Policy:

Type of publications:

Publication frecuency: -

Categories: Food Science (Q2)

Price

- €

Inmediate OA

NPD

Embargoed OA

- €

Non OA

Metrics

Journal of Foodservice Business Research

0,569

SJR Impact factor

37

H Index

89

Total Docs (Last Year)

116

Total Docs (3 years)

6630

Total Refs

395

Total Cites (3 years)

115

Citable Docs (3 years)

3.33

Cites/Doc (2 years)

74.49

Ref/Doc

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Aims and Scope

Best articles by citations

Fine-Dining Restaurant Selection: Direct and Moderating Effects of Customer Attributes

Has Grocery Store Loyalty Changed? An Analysis of Determinant Characteristics and Strategy

Empowerment and Customer Satisfaction Strategies in Multi-Cultural Hotel Restaurant Environments

Brewpubs

Reexamination of Herzberg's Two-Factor Theory of Motivation in the Korean Army Foodservice Operations

Research Note: How Routinization Affects Power Dynamics at a Family Restaurant Chain

The Microsoft Home: Applications for the Lodging and Restaurant Industry Today and in the Future

Value, Quality, and Price Knowledge as Predictors of Restaurant Price Sensitivity

CEO Turnover in the Foodservice Industry: Is There a Relationship to Key Financial Performance?

The Effects of Coupon Promotion on Repeat Visits in Restaurants

Measuring the Effect of Company Restaurant Servicescape on Patrons' Emotional States and Behavioral Intentions

Important Food and Service Quality Attributes of Dining Service in Continuing Care Retirement Communities

SHOW MORE ARTICLES

Calorie estimation and the effects of calorie disclosure of the American's favorite foods

Assessing Service Quality in Korean Casual-Dining Restaurants Using DINESERV

Customers' Identification of Acceptable Waiting Times in a Multi-Stage Restaurant System

Validating Restaurant Service Quality Dimensions

A Proposed Framework for Measuring Human Capital Intangible Value Component in Restaurant Organizations Using Economic Value Added

Price Formats, Discounts, and Consumers' Perceptions: A Comparison Between Hospitality and Non-Hospitality Industries

Research Notes

Listen to your customer - how to manage your restaurant more effectively

Another Look at Consumers' Ratings of Quick-Service Restaurant Meals

All Employees Are Not Created Equal: An Alternative Method of Assessing Employee Turnover

Sustainable Practices among Independently Owned Restaurants in Japan

Genetically Modified Foods