咖啡店采用CoffeeSERV服务质量对顾客感知价值、顾客满意、行为意向的影响——基于调节焦点理论

Hwa-Seok Kang
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The Impacts of the Service Quality of Coffee Shop Adapting the CoffeeSERV on Customer’s Perceived Value, Customer Satisfaction, Behavioral Intention: Focusing on Regulatory Focus Theory
!"#$%&’( !" #$%&" &’()*" +,-.%/+)" ’$+" 0+1-’%2/&$%3" 4+’5++/" &+06%7+" 8(-1%’*9" 3+07+%6+)" 6-1(+9" 7(&’2.+0" &-’%&:-7’%2/" -/)" 4+$-6%20-1" %/’+/’%2/" 2:" 72::++" &$23" (&%/;" <2::++=>?@" &7-1+A" B/" ’$%&" .2)+19" <2::++=>?@" &7-1+" 72/&%&’&" 2:" :(/)-.+/’-1"
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Impacts of Relative Advantage of Fast Food Restaurant’s O2O Service and Consumer Involvement on Consumer Engagement, and Store Loyalty: Focused on MZ Generations in Untact Consumption Era The Impact of Franchisor’s Economic and Philanthropic CSR on Franchisees’ Economic Satisfaction, Social Satisfaction, and Loyalty A Study on the Foreign Countries’s cases of Strengthening the Qualifications of Franchisers - Based on the case study of USA, China, Australia, England - The Impacts of the Service Quality of Coffee Shop Adapting the CoffeeSERV on Customer’s Perceived Value, Customer Satisfaction, Behavioral Intention: Focusing on Regulatory Focus Theory Effects of Service Value on Attitude, and Loyalty in Food-Service Franchise
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