Similar Search Results

How Does the Brand’s Perceived Ethicality Influence Customer Loyalty and Positive Word-Of-Mouth in Service Brands of Pakistan? A Comparative Analysis of Bank, Restaurants, and Tele...

Kanwal, Nazish; Siddiqui, Danish Ahmed - 2021

In the past few decades, growth in ethical consumerism has led brands to increasingly develop conscientiousness and depict ethical image at a corporate level. But does having a corporate brand that is perceived to be ethical have any influence on outcome variables of interest for its product...

Persistent link: https://www.econbiz.de/10013249760

Pictures vs. reality : roles of disconfirmation magnitude, disconfirmation sensitivity, and branding

Cai, Ruiying; Chi, Christina Geng-Qing - In: International journal of hospitality management 98 (2021), pp. 1-10

Persistent link: https://www.econbiz.de/10013198498

Role of mobile food-ordering applications in developing restaurants' brand satisfaction and loyalty in the pandemic period

Dirsehan, Taşkın; Cankat, Ece - In: Journal of retailing and consumer services 62 (2021), pp. 1-8

Persistent link: https://www.econbiz.de/10012648835

A model of a patron's innovativeness formation toward a chain restaurant brand

Hyun, Sean Sunghyup; Han, Heesup - In: International journal of contemporary hospitality management 24 (2012) 2, pp. 175-199

Persistent link: https://www.econbiz.de/10009544227

Understanding customer behavior in name-brand Korean coffee shops : the role of self-congruity and functional congruity

Kang, Juhee; Tang, Liang; Lee, Ju Yup; Bosselman, Robert H. - In: International journal of hospitality management 31 (2012) 3, pp. 809-818

Persistent link: https://www.econbiz.de/10009544299

To survive or to thrive? : China's luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis

Yang, Fiona X.; Li, Xiangping; Lau, Virginia Meng-Chan; … - In: International journal of hospitality management 94 (2021), pp. 1-12

Persistent link: https://www.econbiz.de/10012495046

The interaction between individual cultural values and the cognitive and social processes of global restaurant brand equity

Han, Sung Ho; Chen, Cheng-Hao Steve; Lee, Timothy J. - In: International journal of hospitality management 94 (2021), pp. 1-12

Persistent link: https://www.econbiz.de/10012495106

Reconstruction of the relationship between traditional and emerging restaurant brand and customer WOM

Zhang, Shu-Ning; Li, Yong-Quan; Liu, Chih-Hsing; Ruan, … - In: International journal of hospitality management 94 (2021), pp. 1-12

Persistent link: https://www.econbiz.de/10012495122

Branding and image in gastronomy Tourism

Taşpinar, Oğuz - In: Hospitality & Tourism : managerial perspectives & practices, (pp. 213-234). 2020

Persistent link: https://www.econbiz.de/10012501849

The role of Instagram in the UNESCO's creative city of gastronomy : a case study of Macau

Yu, Chung-En; Sun, Runsheng - In: Tourism management : research, policies, practice 75 (2019), pp. 257-268

Persistent link: https://www.econbiz.de/10012063600