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Effect of Dimensions of Service Quality on the Brand Equity in the Fast Food Industry Cover

Effect of Dimensions of Service Quality on the Brand Equity in the Fast Food Industry

Studies in Business and Economics
Volume 11 (2016): Issue 3 (December 2016)
By: Majid Esmaeilpour,  Zahra Mohamadi and  Azade Rajabi  
Open Access
|Jan 2017
Articles in this issue
DOI: https://doi.org/10.1515/sbe-2016-0033 | Journal eISSN: 2344-5416 | Journal ISSN: 1842-4120
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Language: English
Page range: 30 - 46
Published on: Jan 23, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 3 issues per year
Keywords:
Service quality,
Brand equity,
Fast food industry
Related subjects:
Business and economics,
Business management,
Management accounting, financial controlling, cost calculation, investment,
Management, organization, corporate governance,
Business development, change management, cooperation,
Entrepreneurship

© 2017 Majid Esmaeilpour, Zahra Mohamadi, Azade Rajabi, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 11 (2016): Issue 3 (December 2016)
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