Araştırma Makalesi
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Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation

Yıl 2020, Cilt: 15 Sayı: 60, 833 - 849, 31.10.2020
https://doi.org/10.19168/jyasar.716064

Öz

In this study, the interaction in between recommendation intention and perceived food quality, satisfaction, brand image is examined. The relations among stated variables are statistically analysed with structural equation modelling. Conceptual framework is formed by having literature review and a questionnaire is applied to 361 consumers dined at Köfteci R. restaurant located in İzmir, with convenience sampling method. In the study, descriptive (percentage, average, standard deviation) and predictive statistics methods are used. Also, structural equation model is benefited to test the relation among latent variables. In the light of acquired results, it has been identified that food quality positively and strongly affects the brand image, satisfaction and recommendation intention. In addition to this, it has been also identified that consumer satisfaction has significant and positive effect on brand image and recommendation intention. The research has been concluded with the recommendation to various stakeholders and other researchers in the light of acquired results.

Kaynakça

  • Aaker, D.A., & Jacobson, R. 1994. The financial information content of perceived quality.Journal of Marketing Research, 31(2), 191-201. Albayrak, A. 2015. Müşterilerin restoran seçimlerini etkileyen faktörler: İstanbul örneği.Anatolia: Turizm Araştırmaları Dergisi, 25(2), 190-201. Altın, Ş., Çiçek, B. & Sağlam, K. 2018. “Meslek yüksekokulu öğrencilerinin tüketim alışkanlıklarında marka farkındalığının etkisi” in Z. Arıkan, Ş. Ertekin ve H.Bay. (Editörler), Sosyal Bilimlerde Stratejik Yaklaşımlar, 215-238, Lambert Academic Publishing, Germany. Altın, Ş., Kurtoğlu, R., & Kartal, C. 2017. Analysis of the relationship between job satisfaction, burnout, occupational ethics perceptions and organizational commitment of salespersons in the retail sector by structural equation model. International Journal, 5(3), 65-84. Back, K.2005. The effects of image congruence on customers’ brand loyalty in the upper middle-class hotel industry. Journal of Hospitality & Tourism Research 29(4), 448-467. Badem, E., & Öztel, A. 2018. Restoran seçiminde tüketiciyi etkileyen faktörlerin dematel yöntemiyle değerlendirilmesi: bir uygulama. Yönetim Ekonomi Edebiyat İslami ve Politik Bilimler Dergisi, 3(1), 70-89. Barta, A. 2008. Foreign tourists' motivation and information source influencing their preference for eating outat ethnic restaurants in Bangkok. International Journal of Hospitality & Tourism Administration, 9(1), 1-17. Bayram, N. 2010. Yapısal eşitlik modellemesine giriş- amos uygulamaları, Ezgi Kitapevi, 1. Baskı, İstanbul. Bekar A.,& Sürücü, Ç. 2017. The effects of aesthetic value in food an beverage businesses on the aestheticexperiences and revisit ıntentions of customers. The Journal of Academic Social Science Studies, 1(54), 373-388. Bekar, A., & Gövce, M. 2019. Restoran seçiminde çeşitlilik arama niyeti. Journal of Tourism and Gastronomy Studies, 7(4), 3108-3123. Bengül, S., & Güven, Ö. 2019. Yiyecek içecek işletmelerinde fiziksel ortam kalitesi, yiyecek kalitesi ve servis kalitesinin algılanan değer, müşteri memnuniyeti ve müşteri bağlılığı üzerindeki etkisi. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 22(42), 375-406. Bilgin, Y. 2017. Restoran işletmelerinde hizmet kalitesi, müşteri memnuniyeti ve müşteri sadakatinin ağızdan ağıza pazarlamaya etkisi. İşletme Araştırmaları Dergisi, 9(4), 33-62. Bolton, R.N.,& Lemon, K.N. 1999. A dynamic model of customers’ usage of services: usage as an antecedent and consequence of satisfaction. Journal of Marketing Research, 36(2), 171-186. Bowden, J. 2009. Customer engagement: a framework for assessing customer-brand relationships: the case of the restaurant ındustry, Journal of Hospitality Marketing & Management, 18(6), 574-596. Brunner, T. A., Stöcklin, M., & Opwis, K. 2008. Satisfaction, image and loyalty: new versus experienced customers. European Journal of Marketing, 42(9/10), 1095-1105. Clark, M. A.,& Wood, R. C. 1999. Consumer loyalty in the restaurant industry: A preliminary exploration of the issues. British Food Journal, 101(4), 317-327. Dobni, D.,&Zinkhan, G. M. 1990. In search of brand image: A foundation analysis. Advances in Consumer Research, 17(1), 110-119. Fu, Y.Y.,& Parks, S.C. 2001. The relationship between restaurant service quality and consumer loyalty among the elderly. Journal of Hospitality & Tourism Research, 25(3), 320-336. Gilbert, G.R.,& Veloutsou, C. 2006. A cross-industry comparison of customer satisfaction,The Journal of Services Marketing, 20(5), 298-308. Gilbert, G.R., Veloutsou, C., Goode, M.M.H.,&Moutinho, L. 2004. Measuring customersatisfaction in the fast food industry: a cross-national approach.The Journal of Services Marketing, 18(5), 371-83. Gül, K.,& Gül, M. 2016. Fast food restoranlarda marka değeri: Balıkesir’deki yerli ve yabancımenşeli markalara yönelik kıyaslama. Anatolia: Turizm Araştırmaları Dergisi, 27(2), 258-272. Gülsoy, T. 1999. Reklam terimleri ve kavramları sözlüğü. Adam Yayınları. İstanbul. Ha, J.,& Jang, S. 2010. Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520-529. Ha, J., & Jang, S. 2013. Variety seeking in restaurant choice and ıts drivers. International Journal of Hospitality Management, 32(2013), 155-168. Hair, J. F., Black W. C., Babin B. J. & Anderson, R.E. 2009. Multivariate Data Analysis, Seventh Edition. Han, H., & Ryu, K. 2009. The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality and Tourism Research, 33(4), 487-510. Jang, S. C., & Namkung, Y. 2009. Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants. Journal of Business Research, 62(4), 451-460. Jeong, E., & Jang, S. 2011. Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356-366. Jin, N., Lee, S., & Huffman, L. 2012. Impact of restaurant experience on brand image and customer loyalty: Moderating role of dining motivation. Journal of Travel & Tourism Marketing, 29(6), 532-551. Kalaycı, Ş. 2009. SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, Asil Yayın Dağıtım Ltd., 4. Baskı, Ankara. Kandampully, J.,& Suhartanto, D. 2000. Customer loyalty in the hotel industry: the role of customer satisfaction and image. International Journal of Contemporary Hospitality Management 12(6), 346-351. Karakaş, A., Bilgin, Y., & Kıngır, S. 2017. Restoran işletmelerinde müşteri memnuniyetinin müşteri sadakatine etkisi: Amasra’da faaliyet gösteren balık restoranları üzerine bir araştırma. Ed. B. Zengin ve O. Özer. In 4th International Congress of Tourism & Management Researches (600-619). Keiningham, T., & Vavra, T. 2001. The customer delight principle: Exceeding customers’ expectations for bottom line success. New York: McGraw-Hill. Kim, W. G., Ng, C. Y. N.,& Kim, Y. 2009. Influence of Institutional DINESERV on Customer Satisfaction, Return Intention, and Word-ofMouth. International Journal of Hospitality Management, 28(1), 10-17. Kim., W. G., & Kim, H.-B. 2004. Measuring customerbased restaurant brand equity. Cornell Hotel and Restaurant Administration Quarterly, 45(2), 115-131. Mudambi, S. M., Doyle, P., & Wong, V. 1997. An exploration of branding in industrial markets. Industrial Marketing Management, 26(5), 433-446. Parsa, H. G., Self, J., Gregory, A., & Yoon, H. 2012. Consumer behavior in restaurants: Assessing the importance of restaurant attributes in consumer patronage and willingness to pay. Journal of Services Research. 12(2) 30–57. Peri, C. 2006. The universe of food quality, Food Quality and Preference, 17(1/2), 3-8. Perry, A. & Wisnom III, D. 2004. Markanın DNA‘sı, Çev: Zeynep Yılmaz, MediaCat Yayınları, İstanbul. Pine, I., & Gilmore, J. H. 1998. Welcome to the experience economy. Harvard Business Review, 76(4), 97-105. Qin, H., & Prybutok, V. R. 2009. Service quality, customer satisfaction, and behavioral intentions in fast-food restaurants. International Journal of Quality and Service Sciences, 1(1), 78-95. Rozekhi, N. A., Hussin, S., Siddiqe, A. S. K. A. R., Rashid, P. D. A., & Salmi, N. S. 2016. The influence of food quality on customer satisfaction in fine dining restaurant: Case in Penang. International Academic Research Journal of Business and Technology, 2(2), 45-50. Ryu, K., &Han, H., 2010. Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: moderating role of perceived price. International Journal of Hospitality Management, 34(3), 310-329. Ryu, K., Han, H., & Kim, T. H. 2008. The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459-469. Ryu, K., Lee, H., & Kim, G. 2012. The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. Serçek, G. Ö., & Serçek, S. 2017. X, Y ve Z kuşaklarındaki turistlerin destinasyon imaj algılarının karşılaştırılması. Seyahat ve Otel İşletmeciliği Dergisi, 14(1), 6-19. Soderlund, M., & Rosengren, S. 2008. Revisiting the smiling service worker and customer satisfaction. International Journal of Service Industry Management, 19(5), 552-574. Soriano, D.R. 2002. Customers’ expectations factors in restaurants: The situation in Spain, International Journal of Quality and Reliability Management 19(8/9), 1055-1068. Sulek, J. M. &Hensley, R. L. 2004. The relative importance of food, atmosphere, and fairness of wait. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247. Tabachnick, B. G. & Fidell, L. S. 2012. Using Multivariate Statistics, Sixth Edition, Copyright By Pearson Education, Inc, Manufactured in the United States of America. Tsiotsou, R. 2006. The role of perceived product quality and overall satisfaction on purchase intentions. International Journal of Consumer Studies, 30(2), 207-217. Türksoy, A. 2007. Yiyecek-içecek hizmetleri yönetimi. Ankara. Turhan Kitapevi. Uslu, A. & Karabulut, N. A. 2019. Slow food konseptine uygun restoranlarda, algılanan hizmet kalitesinin, markaya yönelik imaj, güven ve sadakate etkisi: Köyceğiz ilçesini ziyaret eden yabancı turistler üzerinde bir araştırma, Elektronik Sosyal Bilimler Dergisi, 18(72), 2166-2181. Williams, A. 2006. Tourism and hospitality marketing: Fantasy, feeling and fun. International of Contemporary Hospitality Management, 18(6), 482-495. Yuksel, A. 2001. Managing customer satisfaction and retention: A case of tourist destinations, Turkey. Journal Of Vacation Marketing, 7(2), 153-168. Zeithaml, V.A., Berry, L.L. & Parasuraman, A. 1996. The behavioral consequences of service quality. Journal of Marketing, 60(2), 31-46.

Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation

Yıl 2020, Cilt: 15 Sayı: 60, 833 - 849, 31.10.2020
https://doi.org/10.19168/jyasar.716064

Öz

Bu araştırmada restoran işletmelerinde algılanan yemek kalitesi, memnuniyet, marka imajı ve tavsiye etme davranışının birbirleri ile olan etkileşimleri irdelenmiştir. Bu amaçla ifade edilen değişkenler arasındaki ilişkiler yapısal eşitlik modellemesi kullanılarak istatistiksel analize tabi tutulmuştur. Literatür taraması yapılarak kavramsal çerçeve oluşturulmuş ve kolayda örnekleme yöntemi ile İzmir’de Köfteci R. restoran işletmesinde yemek yiyen 361 tüketiciye anket uygulanmıştır. Çalışmada tanımlayıcı (yüzde, ortalama, standart sapma) ve tahminleyici istatistik yöntemleri kullanılmıştır. Ayrıca gizil/örtük değişkenler arasındaki ilişkilerin test edilmesi amacıyla yapısal eşitlik modelinden yararlanılmıştır. Elde edilen sonuçlar doğrultusunda tüketici tercihlerinde yemek kalitesinin marka imajını, memnuniyeti ve tavsiye etme davranışını pozitif yönde güçlü düzeyde etkilediği belirlenmiştir. Bunun yanı sıra tüketici memnuniyetinin tavsiye etme davranışı ilemarka imajı üzerinde anlamlı ve pozitif yönlü etkileri olduğu belirlenmiştir. Araştırma, elde edilen sonuçlar ışığında çeşitli paydaşlar ve diğer araştırmacılara öneriler ile tamamlanmıştır.

Kaynakça

  • Aaker, D.A., & Jacobson, R. 1994. The financial information content of perceived quality.Journal of Marketing Research, 31(2), 191-201. Albayrak, A. 2015. Müşterilerin restoran seçimlerini etkileyen faktörler: İstanbul örneği.Anatolia: Turizm Araştırmaları Dergisi, 25(2), 190-201. Altın, Ş., Çiçek, B. & Sağlam, K. 2018. “Meslek yüksekokulu öğrencilerinin tüketim alışkanlıklarında marka farkındalığının etkisi” in Z. Arıkan, Ş. Ertekin ve H.Bay. (Editörler), Sosyal Bilimlerde Stratejik Yaklaşımlar, 215-238, Lambert Academic Publishing, Germany. Altın, Ş., Kurtoğlu, R., & Kartal, C. 2017. Analysis of the relationship between job satisfaction, burnout, occupational ethics perceptions and organizational commitment of salespersons in the retail sector by structural equation model. International Journal, 5(3), 65-84. Back, K.2005. The effects of image congruence on customers’ brand loyalty in the upper middle-class hotel industry. Journal of Hospitality & Tourism Research 29(4), 448-467. Badem, E., & Öztel, A. 2018. Restoran seçiminde tüketiciyi etkileyen faktörlerin dematel yöntemiyle değerlendirilmesi: bir uygulama. Yönetim Ekonomi Edebiyat İslami ve Politik Bilimler Dergisi, 3(1), 70-89. Barta, A. 2008. Foreign tourists' motivation and information source influencing their preference for eating outat ethnic restaurants in Bangkok. International Journal of Hospitality & Tourism Administration, 9(1), 1-17. Bayram, N. 2010. Yapısal eşitlik modellemesine giriş- amos uygulamaları, Ezgi Kitapevi, 1. Baskı, İstanbul. Bekar A.,& Sürücü, Ç. 2017. The effects of aesthetic value in food an beverage businesses on the aestheticexperiences and revisit ıntentions of customers. The Journal of Academic Social Science Studies, 1(54), 373-388. Bekar, A., & Gövce, M. 2019. Restoran seçiminde çeşitlilik arama niyeti. Journal of Tourism and Gastronomy Studies, 7(4), 3108-3123. Bengül, S., & Güven, Ö. 2019. Yiyecek içecek işletmelerinde fiziksel ortam kalitesi, yiyecek kalitesi ve servis kalitesinin algılanan değer, müşteri memnuniyeti ve müşteri bağlılığı üzerindeki etkisi. Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 22(42), 375-406. Bilgin, Y. 2017. Restoran işletmelerinde hizmet kalitesi, müşteri memnuniyeti ve müşteri sadakatinin ağızdan ağıza pazarlamaya etkisi. İşletme Araştırmaları Dergisi, 9(4), 33-62. Bolton, R.N.,& Lemon, K.N. 1999. A dynamic model of customers’ usage of services: usage as an antecedent and consequence of satisfaction. Journal of Marketing Research, 36(2), 171-186. Bowden, J. 2009. Customer engagement: a framework for assessing customer-brand relationships: the case of the restaurant ındustry, Journal of Hospitality Marketing & Management, 18(6), 574-596. Brunner, T. A., Stöcklin, M., & Opwis, K. 2008. Satisfaction, image and loyalty: new versus experienced customers. European Journal of Marketing, 42(9/10), 1095-1105. Clark, M. A.,& Wood, R. C. 1999. Consumer loyalty in the restaurant industry: A preliminary exploration of the issues. British Food Journal, 101(4), 317-327. Dobni, D.,&Zinkhan, G. M. 1990. In search of brand image: A foundation analysis. Advances in Consumer Research, 17(1), 110-119. Fu, Y.Y.,& Parks, S.C. 2001. The relationship between restaurant service quality and consumer loyalty among the elderly. Journal of Hospitality & Tourism Research, 25(3), 320-336. Gilbert, G.R.,& Veloutsou, C. 2006. A cross-industry comparison of customer satisfaction,The Journal of Services Marketing, 20(5), 298-308. Gilbert, G.R., Veloutsou, C., Goode, M.M.H.,&Moutinho, L. 2004. Measuring customersatisfaction in the fast food industry: a cross-national approach.The Journal of Services Marketing, 18(5), 371-83. Gül, K.,& Gül, M. 2016. Fast food restoranlarda marka değeri: Balıkesir’deki yerli ve yabancımenşeli markalara yönelik kıyaslama. Anatolia: Turizm Araştırmaları Dergisi, 27(2), 258-272. Gülsoy, T. 1999. Reklam terimleri ve kavramları sözlüğü. Adam Yayınları. İstanbul. Ha, J.,& Jang, S. 2010. Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520-529. Ha, J., & Jang, S. 2013. Variety seeking in restaurant choice and ıts drivers. International Journal of Hospitality Management, 32(2013), 155-168. Hair, J. F., Black W. C., Babin B. J. & Anderson, R.E. 2009. Multivariate Data Analysis, Seventh Edition. Han, H., & Ryu, K. 2009. The roles of the physical environment, price perception, and customer satisfaction in determining customer loyalty in the restaurant industry. Journal of Hospitality and Tourism Research, 33(4), 487-510. Jang, S. C., & Namkung, Y. 2009. Perceived quality, emotions, and behavioral intentions: Application of an extended Mehrabian-Russell model to restaurants. Journal of Business Research, 62(4), 451-460. Jeong, E., & Jang, S. 2011. Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30(2), 356-366. Jin, N., Lee, S., & Huffman, L. 2012. Impact of restaurant experience on brand image and customer loyalty: Moderating role of dining motivation. Journal of Travel & Tourism Marketing, 29(6), 532-551. Kalaycı, Ş. 2009. SPSS Uygulamalı Çok Değişkenli İstatistik Teknikleri, Asil Yayın Dağıtım Ltd., 4. Baskı, Ankara. Kandampully, J.,& Suhartanto, D. 2000. Customer loyalty in the hotel industry: the role of customer satisfaction and image. International Journal of Contemporary Hospitality Management 12(6), 346-351. Karakaş, A., Bilgin, Y., & Kıngır, S. 2017. Restoran işletmelerinde müşteri memnuniyetinin müşteri sadakatine etkisi: Amasra’da faaliyet gösteren balık restoranları üzerine bir araştırma. Ed. B. Zengin ve O. Özer. In 4th International Congress of Tourism & Management Researches (600-619). Keiningham, T., & Vavra, T. 2001. The customer delight principle: Exceeding customers’ expectations for bottom line success. New York: McGraw-Hill. Kim, W. G., Ng, C. Y. N.,& Kim, Y. 2009. Influence of Institutional DINESERV on Customer Satisfaction, Return Intention, and Word-ofMouth. International Journal of Hospitality Management, 28(1), 10-17. Kim., W. G., & Kim, H.-B. 2004. Measuring customerbased restaurant brand equity. Cornell Hotel and Restaurant Administration Quarterly, 45(2), 115-131. Mudambi, S. M., Doyle, P., & Wong, V. 1997. An exploration of branding in industrial markets. Industrial Marketing Management, 26(5), 433-446. Parsa, H. G., Self, J., Gregory, A., & Yoon, H. 2012. Consumer behavior in restaurants: Assessing the importance of restaurant attributes in consumer patronage and willingness to pay. Journal of Services Research. 12(2) 30–57. Peri, C. 2006. The universe of food quality, Food Quality and Preference, 17(1/2), 3-8. Perry, A. & Wisnom III, D. 2004. Markanın DNA‘sı, Çev: Zeynep Yılmaz, MediaCat Yayınları, İstanbul. Pine, I., & Gilmore, J. H. 1998. Welcome to the experience economy. Harvard Business Review, 76(4), 97-105. Qin, H., & Prybutok, V. R. 2009. Service quality, customer satisfaction, and behavioral intentions in fast-food restaurants. International Journal of Quality and Service Sciences, 1(1), 78-95. Rozekhi, N. A., Hussin, S., Siddiqe, A. S. K. A. R., Rashid, P. D. A., & Salmi, N. S. 2016. The influence of food quality on customer satisfaction in fine dining restaurant: Case in Penang. International Academic Research Journal of Business and Technology, 2(2), 45-50. Ryu, K., &Han, H., 2010. Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: moderating role of perceived price. International Journal of Hospitality Management, 34(3), 310-329. Ryu, K., Han, H., & Kim, T. H. 2008. The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27(3), 459-469. Ryu, K., Lee, H., & Kim, G. 2012. The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. Serçek, G. Ö., & Serçek, S. 2017. X, Y ve Z kuşaklarındaki turistlerin destinasyon imaj algılarının karşılaştırılması. Seyahat ve Otel İşletmeciliği Dergisi, 14(1), 6-19. Soderlund, M., & Rosengren, S. 2008. Revisiting the smiling service worker and customer satisfaction. International Journal of Service Industry Management, 19(5), 552-574. Soriano, D.R. 2002. Customers’ expectations factors in restaurants: The situation in Spain, International Journal of Quality and Reliability Management 19(8/9), 1055-1068. Sulek, J. M. &Hensley, R. L. 2004. The relative importance of food, atmosphere, and fairness of wait. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-247. Tabachnick, B. G. & Fidell, L. S. 2012. Using Multivariate Statistics, Sixth Edition, Copyright By Pearson Education, Inc, Manufactured in the United States of America. Tsiotsou, R. 2006. The role of perceived product quality and overall satisfaction on purchase intentions. International Journal of Consumer Studies, 30(2), 207-217. Türksoy, A. 2007. Yiyecek-içecek hizmetleri yönetimi. Ankara. Turhan Kitapevi. Uslu, A. & Karabulut, N. A. 2019. Slow food konseptine uygun restoranlarda, algılanan hizmet kalitesinin, markaya yönelik imaj, güven ve sadakate etkisi: Köyceğiz ilçesini ziyaret eden yabancı turistler üzerinde bir araştırma, Elektronik Sosyal Bilimler Dergisi, 18(72), 2166-2181. Williams, A. 2006. Tourism and hospitality marketing: Fantasy, feeling and fun. International of Contemporary Hospitality Management, 18(6), 482-495. Yuksel, A. 2001. Managing customer satisfaction and retention: A case of tourist destinations, Turkey. Journal Of Vacation Marketing, 7(2), 153-168. Zeithaml, V.A., Berry, L.L. & Parasuraman, A. 1996. The behavioral consequences of service quality. Journal of Marketing, 60(2), 31-46.
Toplam 1 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Ali Solunoğlu 0000-0003-0232-8248

Yayımlanma Tarihi 31 Ekim 2020
Yayımlandığı Sayı Yıl 2020 Cilt: 15 Sayı: 60

Kaynak Göster

APA Solunoğlu, A. (2020). Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation. Yaşar Üniversitesi E-Dergisi, 15(60), 833-849. https://doi.org/10.19168/jyasar.716064
AMA Solunoğlu A. Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation. Yaşar Üniversitesi E-Dergisi. Ekim 2020;15(60):833-849. doi:10.19168/jyasar.716064
Chicago Solunoğlu, Ali. “Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation”. Yaşar Üniversitesi E-Dergisi 15, sy. 60 (Ekim 2020): 833-49. https://doi.org/10.19168/jyasar.716064.
EndNote Solunoğlu A (01 Ekim 2020) Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation. Yaşar Üniversitesi E-Dergisi 15 60 833–849.
IEEE A. Solunoğlu, “Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation”, Yaşar Üniversitesi E-Dergisi, c. 15, sy. 60, ss. 833–849, 2020, doi: 10.19168/jyasar.716064.
ISNAD Solunoğlu, Ali. “Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation”. Yaşar Üniversitesi E-Dergisi 15/60 (Ekim 2020), 833-849. https://doi.org/10.19168/jyasar.716064.
JAMA Solunoğlu A. Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation. Yaşar Üniversitesi E-Dergisi. 2020;15:833–849.
MLA Solunoğlu, Ali. “Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation”. Yaşar Üniversitesi E-Dergisi, c. 15, sy. 60, 2020, ss. 833-49, doi:10.19168/jyasar.716064.
Vancouver Solunoğlu A. Perceived Food Quality, Satisfaction, Brand Image In Restaurants And Recommendation Intention Relation. Yaşar Üniversitesi E-Dergisi. 2020;15(60):833-49.