{"_buckets": {"deposit": "6823840e-bf50-49a1-842f-9161b9176d2c"}, "_deposit": {"id": "1274", "owners": [], "pid": {"revision_id": 0, "type": "recid", "value": "1274"}, "status": "published"}, "_oai": {"id": "oai:meral.edu.mm:recid/1274", "sets": ["user-yueco"]}, "author_link": [], "communities": ["yueco"], "control_number": "1274", "item_1583103067471": {"attribute_name": "Title", "attribute_value_mlt": [{"subitem_1551255647225": "FACTORS INFLUENCING CUSTOMER SATISFACTION OF THE SPICY HOUSE RESTAURANT IN YANGON (Ei Mon Han, 2019)", "subitem_1551255648112": "en"}]}, "item_1583103085720": {"attribute_name": "Description", "attribute_value_mlt": [{"interim": "This study focuses on the factors influencing customer satisfaction and customer\r loyalty of The Spicy House restaurant in Yangon. The data are collected from 400\r respondents who have dining experience at the restaurant. According to the result, food\r quality, perceived price and atmosphere have significant effect on customer satisfaction.\r It is also that customer satisfaction has effect on customer loyalty of The Spicy House\r restaurant in Yangon. Therefore, the study recommended that the restaurant owner needs\r to emphasize food quality, customer service, perceived price and atmosphere in order to\r gain customer satisfaction and loyal customers for their long term business success and\r profit."}]}, "item_1583103120197": {"attribute_name": "Files", "attribute_type": "file", "attribute_value_mlt": [{"accessrole": "open_access", "date": [{"dateType": "Available", "dateValue": "2020-05-05"}], "displaytype": "preview", "download_preview_message": "", "file_order": 0, "filename": "Ei Mon Han (MBA - 12).pdf", "filesize": [{"value": "939 Kb"}], "format": "application/pdf", "future_date_message": "", "is_thumbnail": false, "licensetype": "license_0", "mimetype": "application/pdf", "size": 939000.0, "url": {"url": "https://meral.edu.mm/record/1274/files/Ei Mon Han (MBA - 12).pdf"}, "version_id": "adea483a-4685-4dfc-b6a8-d586a7dd4395"}]}, "item_1583103131163": {"attribute_name": "Journal articles", "attribute_value_mlt": [{"subitem_journal_title": "Yangon University of Economics"}]}, "item_1583103233624": {"attribute_name": "Thesis/dissertations", "attribute_value_mlt": [{"subitem_awarding_university": "Yangon University of Economics", "subitem_supervisor(s)": [{"subitem_supervisor": "Daw Kay Thi Soe"}]}]}, "item_1583105942107": {"attribute_name": "Authors", "attribute_value_mlt": [{"subitem_authors": [{"subitem_authors_fullname": "Ei Mon Han"}]}]}, "item_1583108359239": {"attribute_name": "Upload type", "attribute_value_mlt": [{"interim": "Other"}]}, "item_1583108428133": {"attribute_name": "Publication type", "attribute_value_mlt": [{"interim": "Thesis"}]}, "item_1583159729339": {"attribute_name": "Publication date", "attribute_value": "2019-12-01"}, "item_title": "FACTORS INFLUENCING CUSTOMER SATISFACTION OF THE SPICY HOUSE RESTAURANT IN YANGON (Ei Mon Han, 2019)", "item_type_id": "21", "owner": "1", "path": ["1582965660463"], "permalink_uri": "http://hdl.handle.net/20.500.12678/0000001274", "pubdate": {"attribute_name": "Deposit date", "attribute_value": "2020-03-05"}, "publish_date": "2020-03-05", "publish_status": "0", "recid": "1274", "relation": {}, "relation_version_is_last": true, "title": ["FACTORS INFLUENCING CUSTOMER SATISFACTION OF THE SPICY HOUSE RESTAURANT IN YANGON (Ei Mon Han, 2019)"], "weko_shared_id": -1}