Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions

Qian Chen; Rong Huang; Bin Hou

doi:10.1080/13683500.2020.1776687

Perceived authenticity of traditional branded restaurants (China): impacts on perceived quality, perceived value, and behavioural intentions

Qian Chen^*, Rong Huang, Bin Hou

^*Corresponding author for this work

Plymouth Business School

Yangzhou University

Research output: Contribution to journal › Article › peer-review

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Original language	English
Pages (from-to)	2950-2971
Number of pages	0
Journal	Current Issues in Tourism
Volume	23
Issue number	23
Early online date	10 Jun 2020
DOIs	https://doi.org/10.1080/13683500.2020.1776687
Publication status	Published - 1 Dec 2020

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10.1080/13683500.2020.1776687

Perceived authenticity of traditional branded restaurants (China)

Cite this

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