:::

詳目顯示

回上一頁
題名:中式速食連鎖餐廳消費者外食價值與消費知覺關係之研究
書刊名:休閒暨觀光產業研究
作者:蘇靖淑 引用關係
作者(外文):Su, Ching-shu
出版日期:2007
卷期:2:1
頁次:頁133-146
主題關鍵詞:速食連鎖餐廳消費者價值消費知覺Fast foodChain restaurantConsumer valuesConsumer perception
原始連結:連回原系統網址new window
相關次數:
  • 被引用次數被引用次數:期刊(7) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:7
  • 共同引用共同引用:4
  • 點閱點閱:66
期刊論文
1.Kara, A.、Kaynak, E.、Kucukemiroglu, O.(1995)。Marketing strategies for fast-food restaurants: a customer view。International Journal of Contemporary Hospitality Management,7(4),16-22。  new window
2.詹定宇、李玉文(20000500)。美國速食業領導品牌在臺灣經營發展之探討。管理評論,19(2),57-88。new window  延伸查詢new window
3.Maclaurin, D. J.、MacLaurin, T. L.(2000)。Customer perceptions of Singapore's theme restaurants。Cornell Hotel and Restaurant Administration Quarterly,41(3),75-85。  new window
4.Oxenfeldt, Alfred R.、Kelly, Anthony O.(1968)。Will Successful Franchise Systems Utimately become wholly Owned Chains。Journal of Retailing,44(4),69-83。  new window
5.Bojanic, D. C.、Rosen, D. L.(1994)。Measuring service quality in restaurants: An application of the SERVQUAL instrument。Hospitality Research Journal,18(1),3-14。  new window
6.Hoover, V. L.、Ketchen, D. J. Jr.、Combs, J. G.(2003)。Why restaurant firms franchise: An analysis of two possible explanations。Cornell Hotel and Restaurant Administration Quarterly,44(1),9-16。  new window
7.Katz, B. G.、Owen, J.(1992)。On the existence of franchise contracts and some of their implications。International Journal of Industrial Organization,10(4),567-593。  new window
8.(20021207)。Junk food? Fast Chinese cuisine。The Economist,365(8302),63。  new window
9.Jones, N.、Pine, R.(2002)。Consumer behavior in the food service industry: a review。International Journal of Hospitality Management,21(2),119-134。  new window
10.Kim, H.-B.、Kim, W. G.(2005)。The relationship between equity and firms' performance in luxury hotels and chain restaurants。Tourism Management,26(4),549-560。  new window
11.Ketchen, D. J. Jr.、Combs, J. G.、Upson, J. W.(2006)。When does franchising help restaurant chain performance。Cornell Hotel and Restaurant Administration Quarterly,47(1),14-26。  new window
12.Pettijohn, L. S.、Pettijohn, C. E.、Luke, R. H.(1997)。An evaluation of fast food restaurant satisfaction: determinants, competitive comparisons and impact on future patronage。Journal of Resturant and Foodservice Marketing,2(3),3-20。  new window
13.Sayler, T.(2003)。Training: The single most significant event in the life of a franchise relationship。Franchising World,35(4),13-14。  new window
14.Combs, J. G.、Ketchen, D. J. Jr.(2003)。Why Do Firms Use Franchising as an Entrepreneurial Strategy?: A Meta-analysis。Journal of Management,29(3),443-465。  new window
15.Combs, J. G.、Michael, S. C.、Castrogiovanni, G. J.(2004)。Franchising: A review and avenues to greater theoretical diversity。Journal of Management,30(6),907-931。  new window
16.Kara, A.、Kaynak, E.、Kucukemiroglu, O.(1996)。Positioning of fast-food outlets in two regions of North America: A comparative study using correspondence analysis。Journal of Professional Services Marketing,14(2),99-119。  new window
17.Kim, W. G.、Kim, H.(2004)。Measuring customer-based restaurant brand equity。Cornell Hotel and Restaurant Administration Quarterly,45(2),115-131。  new window
18.Oh, H.、Parks, S. C.(1997)。Customer satisfaction and service quality: a critical review of the literature and research implications for the hospitality industry。Hospitality Research Journal,20(3),35-64。  new window
19.Oh, Haemoon(2000)。Diners' perceptions of quality, value, and satisfaction: A practical viewpoint。Cornell Hotel and Restaurant Administration Quarterly,41(3),58-66。  new window
20.Rao, A. R.、Monroe, K. B.(1989)。The effect of price, brand name, and store name on buyer's perception of product quality: an integrative review。Journal of Marketing Research,26(3),351-357。  new window
21.Holbrook, Morris B.、Hirschman, Elizabeth C.(1982)。The experiential aspects of consumptions: consumer fantasies, feelings and fun。Journal of Consumer Research,9(2),132-140。  new window
22.Babin, Barry J.、Darden, William R.、Griffin, Mitch(1994)。Work and/or fun: Measuring hedonic and utilitarian shopping value。Journal of Consumer Research,20(4),644-656。  new window
23.Zeithaml, Valarie A.、Berry, Leonard L.、Parasuraman, Ananthanarayanan Parsu(1996)。The behavioral consequences of service quality。Journal of Marketing,60(2),31-46。  new window
24.Babin, Barry J.、Lee, Yong-Ki、Kim, Eun-Ju、Griffin, Mitch(2005)。Modeling consumer satisfaction and word-of-mouth: restaurant patronage in Korea。Journal of Services Marketing,19(3),133-139。  new window
25.Park, Cheol W.(2004)。Efficient or enjoyable? Consumer values of eating -out and fast food restaurant consumption in Korea。International Journal of Hospitality Management,23(1),87-94。  new window
26.Batra, Rajeev、Ahtola, Olli T.(1991)。Measuring the Hedonic and Utilitarian Sources of Consumer Attitudes。Marketing Letters,2(2),159-170。  new window
27.Wall, Eileen A.、Berry, Leonard L.(2007)。The Combined Effects of the Physical Environment and Employee Behavior on Customer Perception of Restaurant Service Quality。Cornell Hospitality Quarterly,48(1),59-69。  new window
會議論文
1.王仁湘(2004)。中國飲食史上的「胡食」風潮。第八屆中國飲食文化學術研討會,189-205。  延伸查詢new window
2.黃靖淑(2006)。以消費者觀點探討中式連鎖速食業之行銷策略。中華飲食文化基金會第十一屆餐飲管理學術研討會,21-38。  延伸查詢new window
學位論文
1.林群盛(1996)。連鎖經營產業之營運性關鍵成功因素暨競爭優勢分析:臺灣連鎖餐飲業之實證(碩士論文)。國立臺灣大學。  延伸查詢new window
圖書
1.台灣連鎖曁加盟協會(2007)。2007台灣連鎖店年鑑。台北:台灣連鎖暨加盟協會。  延伸查詢new window
2.Mahmood, A. K.、掌慶琳(1999)。餐飲連鎖經營。台北市:揚智出版社。  延伸查詢new window
3.James, L. W.、葉冰婷(2007)。飲食全球化。台北市:早安財經文化。  延伸查詢new window
 
 
 
 
第一頁 上一頁 下一頁 最後一頁 top
:::
無相關博士論文
 
無相關書籍
 
無相關著作
 
QR Code
QRCODE