Cornell University
Library
Cornell UniversityLibrary

eCommons

Help
Log In(current)
  1. Home
  2. Cornell SC Johnson College of Business
  3. Cornell Peter and Stephanie Nolan School of Hotel Administration
  4. School of Hotel Administration Collection
  5. SHA Articles and Chapters
  6. Restaurant Tips and Service Quality: A Commentary on Bodvarsson, Luksetich and McDermott

Restaurant Tips and Service Quality: A Commentary on Bodvarsson, Luksetich and McDermott

File(s)
Lynn26_Restaurant_Tips_and_Service_Quality.pdf (152.51 KB)
Permanent Link(s)
https://hdl.handle.net/1813/72501
Collections
SHA Articles and Chapters
Author
Lynn, Michael
Abstract

Bodvarsson, et. al. (2003) argue that a non-recursive relationship between service and tipping has lead researchers to under-estimate the strength of the causal impact of service on tipping. In this paper, I criticize their arguments, analyses, and conclusions. Then, I reanalyze their data to draw more appropriate conclusions about what the data say concerning the effects of service on tipping.

Date Issued
2003-01-01
Keywords
tipping
•
service quality
Related DOI
https://doi.org/10.1080/1350485042000291376
Rights
Required Publisher Statement: © Tayor & Francis. Final version published as: Lynn, M. (2003). Restaurant service quality: A commentary on Bodvarsson, Luksetich and McDermott. Applied Economics Letters, 11(15), 975-978. Reprinted with permission. All rights reserved.
Type
article

Site Statistics | Help

About eCommons | Policies | Terms of use | Contact Us

copyright © 2002-2026 Cornell University Library | Privacy | Web Accessibility Assistance