The Effects of Service Charges Versus Service-Included Pricing on Deal Perception
Publication in refereed journal

香港中文大學研究人員
替代計量分析
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其它資訊
摘要Study participants rated menu prices with an automatic percentage service gratuity as better deals than equivalent service-included prices when the service component of price was below the standard 15% tipping rate. However, the reverse was true when the service component of price was above 15%. Furthermore, a move from percentage service gratuity toward dollar service gratuity impeded participants’ menu price judgment. These findings provide some insights regarding which pricing alternative to tipping should be implemented if and when restaurateurs decide to abandon voluntary tipping.
著者Shuo Wang, Michael Lynn
期刊名稱Journal of Hospitality and Tourism Research
出版年份2017
月份2
日期1
卷號41
期次2
出版社SAGE Publications
頁次246 - 254
國際標準期刊號1096-3480
電子國際標準期刊號1557-7554
語言美式英語
關鍵詞service charge, automatic service gratuity, service-included pricing, price evaluability, surcharge framing

上次更新時間 2021-27-01 於 01:02