تأثير عناصر مشارکت برند بر رضایت و وفاداری مشتريان رستوران¬های زنجیره¬ای شهر تهران
محورهای موضوعی :
1 - دانشگاه علم و فرهنگ
2 - مديريت و حسابداري دانشگاه علامه طباطبايي تهران
کلید واژه: مشارکت برند رضایت مشتری وفاداری, گردشگری رستوران داری.,
چکیده مقاله :
رستورانداری یكی از زیرمجموعه های مهم صنعت گردشگری است که تأثیر بسزایی در افزایش جذابیت مقصدهای مختلف گردشگری دارد. همچنین غذا می تواند به عنوان سفیر فرهنگي جوامع، نقش ایفا کرده و موجبات ترویج زوایای مختلف فرهنگی را فراهم سازد. از جمله عواملی که می تواند جایگاه رستوران داری را در ایران توسعه و بهبود بخشد، به كارگيري روش ها و مفاهيم نويني همچون مشاركت برند است. هدف اين پژوهش بررسی تأثیر عناصر مشارکت برند بر رضایت و وفاداری مشتريان در رستوران های زنجیره ای سطح شهر تهران است. این پژوهش از لحاظ هدف، کاربردی، بر اساس ماهیت داده ها کیفی و از نظر روشِ گردآوری داده ها، اسنادی و پیمایشی است. جامعه آماري تحقيق، رستوران هاي زنجيره اي شهر تهران است. از این رو، پیمایشی با استفاده از 268 پرسش نامه به روش نمونه گیری در دسترس، انجام شد. جهت تجزیه و تحلیل داده ها از آزمون های کولموگروف - اسمیرنوف ، ضریب همبستگی پیرسون ، تحليل عاملي تأیيدي، مدل معادلات ساختاري و ارزيابي مدل مفهومي پژوهش از طريق تحليل مسير به روش حداقل مربعات جزئي با استفاده از نرم افزار پی ال اس انجام شده است. نتایج تحقیق حاکی از وجود تأثير مثبت و معنادار مزیت قیمت، پاداش های تبلیغاتی و پشتیبانی خدمات به عنوان سه بخش اصلی از عناصر مشارکت برند بر رضایت و وفاداری مشتریان است، لذا مشاركت برند به عنوان یک استراتژي مؤثر بازاریابی می تواند مدیریت رستوران ها را قادر سازد علاوه بر جلب بیشتر رضایت مشتریان، سیاست گذاری بهتری را جهت تحقق اهداف به انجام رسانند.
Restaurant management is one of the important subsets of the tourism industry that makes tourist destinations more attractive. Additionally, food can be a cultural signifier and promote different cultural perspectives. Emerging concepts like co-branding can develop and improve the status of restaurant management in Iran. This research surveyed the impact of co-branding elements on customers’ satisfaction and loyalty in chain restaurants in Tehran. This is an applied research. Data are qualitative. Methods of data collection are documentary and survey. The statistical population was chain restaurants in Tehran. Data were collected through 268 questionnaires with convenience sampling. The Kolmogorov-Smirnov test, Pearson correlation coefficient, confirmatory factor analysis, and structural equation modeling have been used for data analysis. Research conceptual model evaluation has been done through partial least square path analysis with PLS software. The results indicated the impact of 3 elements of co-branding strategy on customers’ satisfaction and loyalty. The elements are “Price advantage, rewards-based advertising, and support services.” Co-branding can be an effective marketing strategy for restaurant managers to increase their customers’ satisfaction, and to make a better policy to achieve their goals.
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