The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia

dc.contributor.author	Ismail, Tuan Ahmad Tuan
dc.contributor.author	Muhammad, Rosmaliza
dc.contributor.author	Yusoff, Norhayati Mohd
dc.contributor.author	Shariff, Mohd Shazali Md
dc.date.accessioned	2024-05-17T08:05:27Z
dc.date.available	2024-05-17T08:05:27Z
dc.date.issued	2016
dc.identifier.uri	https://thuvienso.hoasen.edu.vn/handle/123456789/15270
dc.description	Procedia - Social and Behavioral Sciences 222 ( 2016 ) 382 – 389	vi
dc.description.abstract	This study is to investigate the relationship between hotel brand attributes and food quality using the Brand Identity Prism model in the context of food service industry that has never been directly tested before. The attributes (physical, relationship and reflection) of Brand Identity Prism in food service industry which focusing on the food quality served at hotel restaurants are validated. Quantitative approach using questionnaire survey was conducted with a total of 129 hotel restaurants guests from four of five star rated hotels in Kuala Lumpur, Malaysia. Result indicated that there was significant relationship between hotel brand identity and food quality.	vi
dc.language.iso	en	vi
dc.publisher	Elservier	vi
dc.subject	Hotel brand attributes; food quality; brand identity prism model; hotel restaurants	vi
dc.title	The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia	vi
dc.type	Article	vi