Question

Discuss the roles of extrinsic and intrinsic cues in the perceived quality of restaurants

Answer 1

Answer:

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Answer 2

Explanation:

For wine, information about it delineates for the most part from tasting (natural components) and from the bundling of the jugs (extraneous elements). Both the extraneous and inborn prompts or factors give affect on the impression of item quality for wines. Inborn signs, for example, shading, taste , smell, and source year are the most fundamental pointers of value to knowledgeable shoppers. In addition, there exists such a large number of purchasers, who can't quantify tricky varieties of taste, and may not know how to judge shading, smell,and beginning year. These sort of shoppers frequently rely on such outward prompts as cost and where the wine was made. The presence of the jug of wine, or the picture of the store which conveys the wine to assess the item.

b) Similarly, as indicated by, Keaveney, Susan and Hunt picture or the viewpoint of a retail location or any eatery is exceptionally crucial for them as the early...