Assessing Customer-based Brand Equity Ratings in Family Restaurant
| Autor: | Chemah Tamby Chik, Mohd Aliff Abdul Majid, Mohd Azuan Mohd Alias, Azlina Samsudin |
|---|---|
| Jazyk: | angličtina |
| Předmět: |
business.industry
Brand awareness family restaurant 05 social sciences General Engineering Energy Engineering and Power Technology Advertising Competitor analysis Brand loyalty Brand management Customer equity Brand extension 0502 economics and business 050211 marketing Asset (economics) Business Brand equity Marketing Customer-based brand equity 050212 sport leisure & tourism |
| Zdroj: | Procedia Economics and Finance. :183-189 |
| ISSN: | 2212-5671 |
| DOI: | 10.1016/S2212-5671(16)30111-3 |
| Popis: | Due to customer's changing demand and increased competition among restaurants, brand has become vital for the business to succeed. One of the strategies is to focus on improving their brand to add value to the restaurants. Brand equity holds the key element of differentiation among competitors and this has been regarded as valuable asset. This study employed four dimensions of customer-based brand equity; brand loyalty, perceived quality, brand awareness and brand association in determining the customer-based brand equity ratings. The study was conducted in three different family restaurant brands in Klang Valley with 349 usable questionnaires were analyzed by using one-way ANOVA. The Scheffe's test result proved that The Chicken Rice Shop was significantly different from others and obtained a higher brand equity rating (M=5.17, SD=.81). However, Pizza Hut (M=4.51, SD=.97) and Rasamas (M=4.30, SD=1.12) did not significantly different to each other. The implications and recommendations for restaurant operators and practitioners were also highlighted. |
| Databáze: | OpenAIRE |
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