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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

Green consumerism, green perceived value, and restaurant revisit intention : millennials' sustainable consumption with moderating effect of green perceived quality

Riva, Farzana; Magrizos, Solon; Rubel, Mohammad Rabiul … - In: Business strategy and the environment 31 (2022) 7, pp. 2807-2819

Persistent link: https://www.econbiz.de/10013463174

Country image of gastronomy and branding Hawker Culture : local consumers' perception

Kim, Bona; Lee, Derrick C. H.; Chua, Bee-Lia; Han, Heesup - In: Tourism management perspectives : TMP 44 (2022), pp. 1-13

Persistent link: https://www.econbiz.de/10013494190

Die Relevanz der Gastronomie als Instrument der Markenkommunikation

Zeller, Markus (contributor) - 2009

Gastronomie als alternative Kommunikationsform -- Theoretische Grundlegung -- Entwicklung eines Bezugsrahmens zur … Analyse der Relevanz der Gastronomie als Instrument der Markenkommunikation -- Fallstudie: Ausgestaltung der … Kommunikationsform Gastronomie am Beispiel der Marke Beck's -- Fazit und Ausblick. …

Persistent link: https://www.econbiz.de/10014014895

Differences between robot servers and human servers in brand modernity, brand love and behavioral intentions in the restaurant industry

Kim, Heather Markham; Abbas, Jawad; Ul Haq, Muhammad Zia; … - In: Asia Pacific journal of marketing and logistics 35 (2023) 7, pp. 1774-1788

Persistent link: https://www.econbiz.de/10014315894

Females' customer engagement with eco-friendly restaurants in Instagram : the role of past visits

Ballester, Estefania; Ruiz Mafe, Carla; Rubio Benito, … - In: International journal of contemporary hospitality management 35 (2023) 6, pp. 2267-2288

Persistent link: https://www.econbiz.de/10014280955

How sensory perceptions and sensory brand experience influence customer behavioral intentions in the context of cartoon-themed restaurants

Chang, Kuo-Chien; Cheng, Yi-Sung - In: International journal of hospitality management 115 (2023), pp. 1-16

Persistent link: https://www.econbiz.de/10014487569

A robotic concepts : study of perceived brand reputation and customers' perceived performance in a restaurant

Rasidah Hamid; Fazrul Reza Mohd Fadzil; Mohd Hanafi … - In: Global business and finance review 28 (2023) 5, pp. 13-30

Purpose: Budget, hygiene factors, and the issue of workforce shortages have accelerated the use of robotics technology in restaurant chains. Even though service robots could operate many functions and roles, further research is required in hotel settings to ascertain how various combinations of...

Persistent link: https://www.econbiz.de/10014443208

Tourism economics

Panasiuk, Aleksander (ed.) - 2023

The issues relating to the functioning of the tourism economy include both the activities of tourism enterprises and spatial units, i.e., tourism destinations, as well as tourism demand, including tourists' purchasing behavior. The aim of the Special Issue of Economies is to present the current...

Persistent link: https://www.econbiz.de/10014422697

Trustworthy brand signals, price fairness and organic food restaurant brand loyalty

Konuk, Faruk Anıl - In: Management decision 61 (2023) 10, pp. 3035-3052

Persistent link: https://www.econbiz.de/10014428469