The role of customers perception on restaurant brand in some selected restaurant in Katsina metropolis Department: Hospitality Management By: captainonuh1414 Project ID: 6275 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractFood service businesses delight customers and engage them as collaborators in the brand Perception process by creating and maximizing brands through the satisfactory delivery of products and services. While the role of customer perception on restaurants' brand creation has become a key concept in service marketing, questions remain for supporting customer value creation, techniques of firm innovativeness to affect the customer’s value creation behavior, and the mechanism for integrating customers into the co-creation processes. The primary purpose of this study is to examine the role of customer co-creation behavior at casual dining restaurants. To achieve this goal, the study applies conceptual Service-Dominant logic emphasizing the role of customer co-creation behavior and the objective of the study to find out what is brand preference, to examine the customers perception on restaurant product, to find what is customer satisfaction, to know how product variety, brand evaluation, and brand choice. In addition to this important behavioral role, the study investigates the potential antecedents (i.e., customer perception of restaurant innovativeness) of customer co-creation behavior and its consequences (i.e., customer satisfaction and customer conative loyalty). Keywords: Role, Customer, Brand Perception and Restaurant. ...Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Production of assorted snacks from composite flour with special references to sweet potato»Roles of equipment availability on employee performance in the hotel industry»Utilization of rice for the production of snacks and bread»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel»Job satisfaction and efficiency among hotel workers - a study of Rockview Hotel, Owerri, Imo State»The effect of Covid-19 pandemic on hotel patronage in some selected hotels in Ikeja metropolis - case study of Radisson Blu Hotel and Lagos Airport Hotel in Ikeja local government area»Effect of food poisoning on guest patronage in catering establishment - case study of Tantalizer and The Place Restaurant