Changes in the effect of credence cues on restaurant delivery service under different health risks
Jewoo Kim, Jaewook Kim and Yiqi Wang
| Year of publication: |
2022
|
|---|---|
| Authors: | Kim, Jewoo ; Kim, Jaewook ; Wang, Yiqi |
| Published in: |
International journal of contemporary hospitality management. - Bingley : Emerald, ISSN 1757-1049, ZDB-ID 2028752-5. - Vol. 34.2022, 2, p. 737-758
|
| Subject: | Brand | COVID-19 | Credence quality | Food delivery | Restaurant industry | Review rating | Gastronomie | Konsumentenverhalten | Consumer behaviour | Coronavirus | Dienstleistungsqualität | Service quality | Gesundheitsrisiko | Health risk | Produktqualität | Product quality | Markenführung | Brand management | Vertrauensgüter | Credence goods |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1108/IJCHM-06-2021-0738 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10013164497