Bare tables, cheap flatware, and placemats are a cue that the food service is likely simple and the food is of average or below average quality.
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Q17: Other people are part of the servicescape.
Q18: Temperature, humidity, air quality, smells, sounds, and
Q19: Even if people perceive a given servicescape
Q20: Self-service technology versus a service experience accompanied
Q21: Many companies use themes to create a
Q23: The most efficient signs in tourist destinations
Q24: To maintain the fantasy illusion in a
Q25: People associate "clean and orderly" with
A) "inexpensive
Q26: Maintaining the guest mood is best done
Q27: An information-rich environment is preferable when guests
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