Authenticity perceptions, brand equity and brand choice intention: The case of ethnic restaurants

Allan Cheng Chieh Lu, Dogan Gursoy, Carol Yirong Lu*

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

103 引文 斯高帕斯(Scopus)

摘要

This study examines the relationships between consumers' authenticity perception and four brand equity dimensions (brand awareness, brand association, perceived quality, brand loyalty), as well as how these four dimensions are interrelated with one another. This study also examines the impact of brand equity on consumers' brand choice intention for ethnic restaurants. Findings clearly indicate that consumers' authenticity perception is a critical determinant of brand equity and brand equity has a significant impact on consumers' brand choice intention. Findings of the present study would provide managers with a better understanding of the important role authenticity plays in ethnic restaurants' brand equity. Managerial implications for better brand equity management are provided.

原文英語
頁(從 - 到)36-45
頁數10
期刊International Journal of Hospitality Management
50
DOIs
出版狀態已發佈 - 2015
對外發佈

ASJC Scopus subject areas

  • 旅遊、休閒和酒店管理
  • 策略與管理

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