New classification system for the U.S. restaurant industry : application of utilitarian and hedonic continuum model
H.G. Parsa, Barry K. Shuster, and Milos Bujisic
| Year of publication: |
2020
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|---|---|
| Authors: | Parsa, H. G. ; Shuster, Barry K. ; Bujisic, Milos |
| Published in: |
The Cornell hospitality quarterly. - Thousand Oaks, Calif. : Sage, ISSN 1938-9663, ZDB-ID 2381244-8. - Vol. 61.2020, 4, p. 379-400
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| Subject: | restaurants | classification | categories | hedonic | utilitarian | Gastronomie | Restaurant industry | USA | United States | Utilitarismus | Utilitarianism | Klassifikation | Classification | Hedonischer Preisindex | Hedonic price index | Konsumentenverhalten | Consumer behaviour |
Online Resource
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1177/1938965519899929 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10012307843