The Myth and Reality of Hotel Brand and Food Quality: The Case of Hotel Restaurants in Malaysia
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Elservier
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.
Description
Procedia - Social and Behavioral Sciences 222 ( 2016 ) 382 – 389
Keywords
Hotel brand attributes; food quality; brand identity prism model; hotel restaurants