文章基本信息

标题：The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia
本地全文：下载
作者：Tuan Ahmad Tuan Ismail ; Tuan Ahmad Tuan Ismail ; Rosmaliza Muhammad 等
期刊名称：Procedia - Social and Behavioral Sciences
印刷版ISSN：1877-0428
出版年度：2016
卷号：222
页码：382-389
DOI：10.1016/j.sbspro.2016.05.187
语种：English
出版社：Elsevier
摘要：AbstractThis study is to investigate the relationship between hotel brand attributes and food quality using the Brand Identity Prism model in the context of food service industry that has never been directly tested before. The attributes (physical, relationship and reflection) of Brand Identity Prism in food service industry which focusing on the food quality served at hotel restaurants are validated. Quantitative approach using questionnaire survey was conducted with a total of 129 hotel restaurants guests from four of five star rated hotels in Kuala Lumpur, Malaysia. Result indicated that there was significant relationship between hotel brand identity and food quality.
关键词：Hotel brand attributes;food quality;brand identity prism model;hotel restaurants