Open AccessThe Effects of Product Quality on Customer Trust and Long-Term Orientation in Bakery Franchises
Author(s) -
Myungho Lee
Publication year - 2014
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2014.20.3.011
Subject(s) - business , term (time) , customer orientation , product (mathematics) , quality (philosophy) , marketing , orientation (vector space) , process management , mathematics , philosophy , physics , geometry , epistemology , quantum mechanics