Exploring which factors impact restaurant willingness-to-pay by menu course-Reference-Cited by-同舟云学术

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Exploring which factors impact restaurant willingness-to-pay by menu course

Published:2023-11-12 Issue: Volume: Page:1-24
ISSN:1537-8020
Container-title:Journal of Foodservice Business Research
language:en
Short-container-title:Journal of Foodservice Business Research

Author:

Binesh Fatemeh¹,Belarmino Amanda²^ORCID,Bai Yunmei (Mabel)³

Affiliation:

1. Department of Tourism, Hospitality, and Event Management, University of Florida,Florida, FL,UK

2. William F. College of Hospitality, University of Nevada, Las Vegas, NV,UK

3. of Revenue Management, School of Hospitality Administration, Boston University,Brookline,UK

Funder

William F. Harrah College of Hositality

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15378020.2023.2281196

Reference91 articles.

1. Attractiveness, Purchase Intention, and Willingness to Pay More for Global Brands: Evidence from Turkish Market

2. Risk perception and consumer willingness to pay for certified beef in Spain;Angulo A. M.;Food Quality and Preference,2007

3. Brand image and customers' willingness to pay a price premium for food brands

4. Game form misconceptions are not necessary for a willingness-to-pay vs. willingness-to-accept gap

5. How restaurants' adherence to COVID-19 regulations impact consumers’ willingness-to-pay

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