Open AccessA Study on the Relationships among Service Quality, Perceived Benefit, Value, and Behavioral Intention as Perceived by Franchise Snack Bar Restaurant Consumers - Application of Means-End Chain Theory -
Author(s) -
박혜빈,
Yu Seoyoung,
이순아
Publication year - 2016
Publication title -
culinary science and hospitality research
Language(s) - English
Resource type - Journals
eISSN - 2466-1023
pISSN - 2466-0752
DOI - 10.20878/cshr.2016.22.3.015015015
Subject(s) - franchise , service quality , advertising , marketing , service (business) , quality (philosophy) , psychology , value (mathematics) , chain (unit) , business , mathematics , statistics , philosophy , epistemology , physics , astronomy