Investigation of Behavioral Sciences for Survival in the Food Industry during the COVID-19 Crisis

Author:

Huang Yung-Fu1ORCID,Weng Ming-Wei1,Deng Kuang-Mao2,Tsai Hung-Jen3,Yang Kai-Fu3

Affiliation:

1. Department of Marketing and Logistics Management, Chaoyang University of Technology, Taichung 413310, Taiwan

2. Language Center, Chaoyang University of Technology, Taichung 413310, Taiwan

3. Department of Business Administration, Chaoyang University of Technology, Taichung 413310, Taiwan

Publisher

MDPI

Reference36 articles.

1. (2023, June 01). Sales and Annual Growth Rate of Trade and Food Services. Available online: https://www.mckinsey.com/capabilities/growth-marketing-and-sales/our-insights/revenue-growth-management-unlocking-value-in-foodservice.

2. Customer expectations versus perceptions of service performance in the food service industry;Johns;Int. J. Serv. Ind. Manag.,1998

3. Tam, W.Y., and Yung, N.L.A. (2003). Managing Customers for Value in the Catering Industry (Fast Food) in Hong Kong. [Master’s Thesis, The Chinese University of Hong Kong].

4. The Theory of the Firm and the Structure of the Franchise Contract;Rubin;J. Law Econ.,1978

5. Nafta and Franchising: A comparison of franchisor perceptions of characteristics associated with franchisee success and failure in Canada, Mexico, and the United States;Falbe;J. Bus. Ventur.,1998

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