Abstract
Food service customers may be divided into three groups: those who are able and can afford to eat out, those who have no choice where to eat and, possibly, what to eat, and those who are relatively limited in their choice. The amount of choice will affect where the customer will eat.
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© 1988 Hotel and Catering Training Board
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Bamunuge, H., Karet, D. (1988). The Customer. In: Servicecraft. Palgrave, London. https://doi.org/10.1007/978-1-349-10168-9_1
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DOI: https://doi.org/10.1007/978-1-349-10168-9_1
Publisher Name: Palgrave, London
Print ISBN: 978-0-333-46336-9
Online ISBN: 978-1-349-10168-9
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