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Assessing the intangibles transferred in franchise businesses : Axel Rodríguez; Vicente Caballer; Natividad Guadalajara
Rodríguez, Axel; Caballer, Vicente; Guadalajara, Natividad - In: Service business 5 (2011) 1, pp. 29-46
Persistent link: https://www.econbiz.de/10009535274
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Customers' acceptance intention of self-service technology of restaurant industry : expanding UTAUT with perceived risk and innovativeness
Jeon, Hyeon Mo; Sung, Hye Jin; Kim, Hyun Young - In: Service business 14 (2020) 4, pp. 533-551
Persistent link: https://www.econbiz.de/10012417970
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Building corporate reputation, overcoming consumer skepticism, and establishing trust : choosing the right message types and social causes in the restaurant industry
Kim, Dae Young; Kim, Sung-Bum; Kim, Kathleen Jeehyae - In: Service business 13 (2019) 2, pp. 363-388
Persistent link: https://www.econbiz.de/10012124334
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Effects of ambidextrous human capital deployment on the performance of haute cuisine restaurants
Fernández-Pérez de la Lastra, Susana; … - In: Service business 18 (2024) 1, pp. 53-80
Persistent link: https://www.econbiz.de/10014504714
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COVID-19 preventive measures and restaurant customers’ intention to dine out : the role of brand trust and perceived risk
Wei, Chunhao; Chen, Han; Lee, Yee Ming - In: Service business 16 (2022) 3, pp. 581-600
Persistent link: https://www.econbiz.de/10013459464
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Understand the differences in the brand equity construction process between local and foreign restaurants
Ruan, Wen-Qi; Zhang, Shu-Ning - In: Service business 16 (2022) 3, pp. 681-719
Persistent link: https://www.econbiz.de/10013459480
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Exploring the antecedents of customers' willingness to use service robots in restaurants
Molinillo, Sebastian; Rejón-Guardia, Francisco; … - In: Service business 17 (2023) 1, pp. 167-193
Persistent link: https://www.econbiz.de/10014282886
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The relationship between entrepreneurial orientation and success of foodservice business : effects of religion
Lim, SeongBae; Kim, Sung Tae - In: Service business 17 (2023) 1, pp. 429-448
Persistent link: https://www.econbiz.de/10014282986
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The effect of consumer values on the brand position of green restaurants by means-end chain and laddering interviews
Jeng, Mei-Yuan; Yeh, Tsu-Ming - In: Service business 10 (2016) 1, pp. 223-238
Persistent link: https://www.econbiz.de/10011722235
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Restaurant franchising and top management team
Moon, Joonho; Sharma, Amit; Lee, Won Seok - In: Service business 11 (2017) 2, pp. 299-319
Persistent link: https://www.econbiz.de/10011732369