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This questionnaire study examined the influence of three dining situations on the selection of a restaurant. The three situations were a weekday lunch with associates or friends, an important business dinner, and a weekend eveningfamily meal; hypothetical selection was based on the five attributes of type of cuisine, price, quality of service, ambiance, and quality of food. The results demonstrate that it is necessary to explicitly define a situation when requesting evaluations of attribute importance.
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Filiatrault et al. (1988) studied this question.
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