A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students

Baek, Seunghee; Ham, Sunny; Yang, Il-Sun

doi:10.1016/j.ijhm.2005.07.001

Cited by 84 publications

(49 citation statements)

References 28 publications

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“…(1) A conjoint analysis is the appropriate market research tool to handle the psychological matter like extracting attributes that are in the uppermost minds of respondents (Baek, Ham, & Yang, 2006). Asking consumers what is important can shows highly skewed data, which can also be difficult to analyze (Lewis, Ding, & Geschke, 1991).…”

Section: Conjoint Analysismentioning

confidence: 99%

See 1 more Smart Citation

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

Raz¹,

Piper²,

Haller

et al. 2008

Food Quality and Preference

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Section: Conjoint Analysismentioning

confidence: 99%

“…(3) A conjoint analysis has strong predictive power of consumer choices among multiattribute product alternatives (Baek et al, 2006). This method enables to re-create new combinations and estimate their total utility value by summing the utilities of the components (Moskowitz et al, 2005).…”

Section: Conjoint Analysismentioning

confidence: 99%

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

Raz¹,

Piper²,

Haller

et al. 2008

Food Quality and Preference

View full text Add to dashboard Cite

“…A manager may find that the majority of their customers have a low quality perception regarding their brand, which may provide them with the impetus to consider several remedial strategies, such as wrapping products in plastic, printing a certificate from an authentic testing agency, or offering extended product warranty. If customers are price-driven, price discounts such as coupons or volume discounts such as "buy one and get the second one at half price" may prove effective, especially for students (Baek, Ham, and Yang 2006).…”

Section: Discussionmentioning

confidence: 99%

The Relationships Between Brand Attitude, Customers' Satisfaction and Revisiting Intentions of the University Students–A Case Study of Coffee Chain Stores in Taiwan

Ko¹,

Chiu²

2008

Journal of Foodservice Business Research

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The purpose of this research study was to investigate brand attitudes, which are associated with customer satisfaction, and the relationships between brand attitude, consumer satisfaction, and revisiting intentions of university students to coffee chain stores situated in the areas adjacent to universities. The purpose behind doing so was to provide appropriate marketing plan suggestions to the stores. The dimensions pertaining to brand attitude included cognitive, affective and conative components. The affective component mean value proved to be much higher than those of the cognitive and conative components. Regression analysis showed that customer satisfaction was a positive predictor of the affective, cognitive and conative components. The effect of brand attitude 80 JOURNAL OF FOODSERVICE BUSINESS RESEARCH on participants' willingness to revisit was mediated by their perceived level of satisfaction.

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“…In fast-food restaurants, price, convenience, and limited service are the basic characteristics, which have led to quality being one of the principal concepts of the marketing strategy (Baek, Ham, & Yang, 2006). Within that framework, it is particularly important that training contributes to providing the firm with qualified, responsible employees with initiative and concern for continuous improvement in their work (Siguaw & Enz, 1999).…”

Section: Methodsmentioning

confidence: 99%

The influence of organisational context on training success in the restaurant industry

Ballesteros

Saá

2012

The Service Industries Journal

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Training plays a basic role in restaurants' success by improving the service quality provided by employees. The aim of this paper is to analyse how contextual factors, such as supervisors' support, resources' availability, opportunity to use training content, and organisational learning culture, influence training success. To that end, an empirical study was conducted on 137 restaurants. Results show that training success depends on the trainee's opportunities to use training content. Those opportunities are influenced by the resources' availability, as well as by the supervisors' support. The organisational learning culture influences training success through the resources' availability and supervisors' support.

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A cross-cultural comparison of fast food restaurant selection criteria between Korean and Filipino college students

Cited by 84 publications

References 28 publications

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

From sensory marketing to sensory design: How to drive formulation using consumers’ input?

The Relationships Between Brand Attitude, Customers' Satisfaction and Revisiting Intentions of the University Students–A Case Study of Coffee Chain Stores in Taiwan

The influence of organisational context on training success in the restaurant industry

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