Work

Measuring Customer-Based Restaurant Brand Equity

Year: 2004

Type: article

Study design: Observational Study

Source: Cornell Hotel and Restaurant Administration Quarterly

DOI: 10.1177/0010880404264507

Authors: Woo Gon Kim, Hong-Bumm Kim

Institutions: Oklahoma State University, Sejong University

Language: English

Topic: Consumer Behavior in Brand Consumption and Identification

Subfield: Marketing

Field: Business, Management and Accounting

Domain: Social Sciences

Open Access status: closed

OpenAlex ID: W2148398440

FWCI: 9.896

Cites: 18

Cited by: 333

Related to: 10