S. HARIHARAN , V. VETRIVEL. TRADITIONAL CUISINES AND SERVICE QUALITY DIMENSIONS AND THEIR EFFECT ON CUSTOMER RETENTION IN COIMBATORE’S HOTEL AND CATERING INDUSTRY. TPM – Testing, Psychometrics, Methodology in Applied Psychology, [S. l.], v. 32, n. S8 (2025): Posted 05 November, p. 2464–2468, 2025. Disponível em: https://tpmap.org/submission/index.php/tpm/article/view/3542. Acesso em: 16 dec. 2025.