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題名：婚宴餐廳選擇因素與消費價值模式關係之研究
書刊名：觀光休閒學報
作者：萬同軒／翁振益／駱俊賢 引用關係
作者(外文)：Wan, Tung-hsuan／Wong, Jehn-yih／Lo, Chun-hsien
出版日期：2020
卷期：26:2
頁次：頁123-154
主題關鍵詞：中式婚宴；婚宴餐廳選擇因素；消費價值模式；Chinese wedding banquet；Banquet restaurant selection factors；Consumption value model
原始連結：連回原系統網址new window
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  • 共同引用共同引用:422
  • 點閱點閱:11
期刊論文
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3.Baek, S. H.、Ham, S.、Yang, I. S.(2006)。A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students。International Journal of Hospitality Management，25(4)，683-698。  new window
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37.施雅惠(20081200)。燒烤餐廳之選擇與消費價值之關係。運動休閒餐旅研究，3(4)，138-153。new window  延伸查詢new window
38.Cullen, F.(2005)。Factors influencing restaurant selection in Dublin。Journal of Foodservice Business Research，7(2)，53-85。  new window
39.Harrington, R. J.、Ottenbacher, M. C.、Kendall, K. W.(2011)。Fine-dining restaurant selection: Direct and moderating effects of customer attributes。Journal of Foodservice Business Research，14(3)，272-289。  new window
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49.陳建中、林麗華(20151200)。帶點朦朧美：中式婚宴菜餚中度隱喻命名提升吸引力及購買意願。觀光休閒學報，21(3)，281-306。new window  延伸查詢new window
50.陳郁翔、蔡淳伊(20060200)。喜宴--臺灣餐飲業婚禮宴會飲食文化。中華飲食文化基金會會訊，12(1)，18-26。  延伸查詢new window
51.Ozturk, Ahmet Bulent、Nusair, Khaldoon、Okumus, Fevzi、Hua, Nan(2016)。The role of utilitarian and hedonic values on users' continued usage intention in a mobile hotel booking environment。International Journal of Hospitality Management，57，106-115。  new window
52.White, Katherine、Dahl, Darren W.(2006)。To Be or Not Be? The Influence of Dissociative Reference Groups on Consumer Preferences。Journal of Consumer Psychology，16(4)，404-414。  new window
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55.Hirschman, Elizabeth C.、Holbrook, Morris B.(1982)。Hedonic Consumption: Emerging Concepts, Methods and Propositions。Journal of Marketing，46(3)，92-101。  new window
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會議論文
1.王怡文、李明聰(2005)。消費者價值和速食餐廳消費行為之關係研究--以高雄市為例。2005中華觀光管理學會研討會，中華觀光管理學會和靜宜大學觀光事業學系暨研究所主辦 。台中：靜宜大學觀光事業學系。106-121。  延伸查詢new window
2.陳怡均、李明聰(2007)。服務品質、滿意度與行為意向之相關性研究--以高雄市西式餐廳消費者為例。挑戰2007亞洲地區觀光旅遊發展及新趨勢學術研討會。桃園：銘傳大學。87-105。  延伸查詢new window
3.蘇琮傑、王怡文、李明聰(2005)。夫妻的人際關係導向與家庭購買決策之研究--以速食餐廳為例。2005年全國學生休閒、觀光、遊憩學術論文研討會。彰化：大葉大學。89-107。  延伸查詢new window
研究報告
1.內政部戶政司(2019)。人口統計資料。  延伸查詢new window
圖書
1.Naumann, Earl(1995)。Creating Customer Value: The Path to Sustainable Competitive Advantage。Thomson Executive Press Inc.。  new window
2.Assael, H.(2004)。Consumer Behavior: A Strategic Approach。Boston：Houghton Mifflin。  new window
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4.Corbin, J.、Strauss, A.(2007)。Basics of qualitative research: Techniques and procedures for developing grounded theory。Sage。  new window
5.Krippendorff, K.、Bock, M. A.(2008)。The content analysis reader。Thousand Oaks, CA：Sage。  new window
6.Lewis, David、Bridger, D.(2000)。The Soul of the New Consumer: Authenticity--What We Buy and Why in the New Economy。Nicholas Brearley。  new window
7.林玥秀、劉元安、孫瑜華、李一民、林連聰(2003)。餐館與旅館管理。台北：品度。  延伸查詢new window
8.李佩純、張以嫻、李沐恂(2016)。婚禮顧問。台北：五南圖書。  延伸查詢new window
9.Band, W. A.(1991)。Creating Value for Customers。New York, NY：John Wiley & Sons。  new window
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13.Engel, J. F.、Blackwell, R. D.、Miniard, P. W.(2001)。Consumer Behavior。New York, NY：Appleton Century Crofts。  new window
14.Kotler, P. J.(2006)。Marketing in the public sector: A roadmap for improved performance。New York, NY：Pearson Education。  new window
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18.林火旺(2004)。倫理學。臺北市：五南。  延伸查詢new window
圖書論文
1.楊國樞(20050000)。華人社會取向的理論分析。華人本土心理學。臺北市：遠流。new window  延伸查詢new window
2.楊國樞(1992)。中國人的社會取向：社會互動的觀點。中國人的心理與行為：理念及方法篇。桂冠。new window  延伸查詢new window
 
 
 
 
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