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Impact of hotel attributes, service quality and brand image on customer satisfaction among diners at a fine dine restaurant : evidence from India

Rai, Hithesh; Prabhu, H. Mahesh - In: International journal of business excellence : IJBEX 26 (2022) 4, pp. 425-437

Persistent link: https://www.econbiz.de/10013198315

I am loving it, really? : the effect of ethnocentrism, animosity, and service quality on consumer purchase intention in fast food restaurants in India

Saini, Aarti; Parayitam, Satyanarayana - In: International journal of markets and business systems 4 (2020) 2, pp. 164-184

Persistent link: https://www.econbiz.de/10012515141

Consumer perceptions of nonnutritive sweetened coffee in the quick service restaurant industry

Mathe-Soulek, Kimberly; Roseman, Mary G. - In: Journal of food products marketing 21 (2015) 3, pp. 293-305

Persistent link: https://www.econbiz.de/10011432238

Diversification : a free Starbucks cup of coffee?

Anson, Mark J. P. - In: The journal of portfolio management : JPM 48 (2022) 4, pp. 220-227

Persistent link: https://www.econbiz.de/10013176721

Coffee and gastronomy: a potential "marriage"? : the case of Vietnam

Oanh Thi Kim Vu; Alonso, Abel Duarte; Martens, Wil; Lan … - In: International journal of contemporary hospitality management 35 (2023) 6, pp. 1943-1965

Persistent link: https://www.econbiz.de/10014280918

Erfolgsfaktoren in der Gastronomie : eine marktorientierte Analyse am Standort München

Ranzinger, Alexandra - 2000 - [Electronic ed.]

Persistent link: https://www.econbiz.de/10001515103

Validating a DEA-based menu analysis model using structural equation modeling

Reynolds, Dennis; Taylor, Jim - In: International journal of hospitality management 30 (2011) 3, pp. 584-587

Persistent link: https://www.econbiz.de/10009130573

Designing and developing a platform called ‘rest at restaurant’ to support the basic needs of senior adults

Suchada Rianmora; Laddanon Sukjitsakunchai; Tonnam … - In: Cogent business & management 11 (2024) 1, pp. 1-35

This study proposes an alternative technique to support the design and development of products, specifically focusing on creating a new design and platform for restaurants tailored to the needs of senior adults, ensuring easy-to-access experiences. The primary aim is to effectively identify and...

Persistent link: https://www.econbiz.de/10014529764

Brand prestige and the mediating role of word of mouth in the fast food industry

Jalal Rajeh Hanaysha; Pech, Richard Jan - In: Global business review 19 (2018) 6, pp. 1494-1514

Persistent link: https://www.econbiz.de/10011982837

Understanding the impacts of corporate social responsibility and brand attributes on brand equity in the restaurant industry

Lin, Michael S.; Chung, Yeasun K. - In: Tourism economics : the business and finance of tourism … 25 (2019) 4, pp. 639-658

Persistent link: https://www.econbiz.de/10012182096

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