The space layout of chairs and tables in a casual-dining restaurant is typically similar to the layout of chairs and tables in a fine-dining restaurant.
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Q8: The architecture creates the ability of the
Q9: All guests dislike crowds, so the servicescape
Q10: Excess random information will quickly overtax the
Q11: The three response factors lead a guest
Q12: One importance of the service environment is
Q14: Theming expands the limits of what the
Q15: The human brain can only process around
Q16: Theming is a way to add variety
Q17: Other people are part of the servicescape.
Q18: Temperature, humidity, air quality, smells, sounds, and
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