An examination of restaurant loyalty programs: what kinds of rewards do customers prefer?
By Dongsuk Jang, Anna S. Mattila. 2005
132 citations recorded by the source corpus.
Subfields: Marketing, Organizational Behavior and Human Resource Management
View Paper: https://www.semanticscholar.org/paper/4f149aa0fb1406228662ed576f4b3a14dd68db50
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Marketing
- Wansoo Kim
- Heesup Han
- Sylvia Smith
- C. Costello
- Sunghyup Sean Hyun
- Jinsoo Hwang
- S. Tanford
- K. Woosnam
In Organizational Behavior and Human Resource Management
- Heesup Han
- Wansoo Kim
- Sylvia Smith
- C. Costello
- Muhammad Turki Alshurideh
- S. Tanford
- Sunghyup Sean Hyun
- Jinsoo Hwang
Citations in the corpus
- Determinants of Restaurant Customers' Loyalty Intentions: A Mediating Effect of Relationship Quality (2008, background): “In the current competitive restaurant market, generating customer loyalty has become an important goal for every restaurant operation (Jang and Mattila, 2005; Ladhari, Brun, and Morales, 2007; Mattila, 2002).”
- Loyalty program effectiveness: Theoretical reviews and practical proofs (2020, background): “One of the main questions that organizations need to answer carefully and plan well for when designing loyalty programs is the type of rewards and incentives their customers prefer (Jang & Mattila, 2005).”
- Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis (2009, background): “BACKGROUND Many researchers have attributed customer satisfaction and subsequent repeat patronage as key factors towards success (Jang and Mattila, 2005; Johns and Howard, 1998; Kivela et al., 2000; Yi and La, 2003).”