Assessing Customer-based Brand Equity Ratings in Family Restaurant

详细信息    查看全文

• 作者：Mohd Aliff Abdul Majid^a ; ^{mohdaliff@tganu.uitm.edu.my" class="auth_mail" title="E-mail the corresponding author} ; Mohd Azuan Mohd Alias^a ; Azlina Samsudin^a ; Chemah Tamby Chik^b
• 关键词：Customer-based brand equity ; family restaurant
• 刊名：Procedia Economics and Finance
• 出版年：2016
• 出版时间：2016
• 年：2016
• 卷：37
• 期：Complete
• 页码：183-189
• 全文大小：128 K

文摘

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.