The effect of branding level and retailer on student consumers' perceptions of food quality.

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Mann, T., Reeve, W. G. and Creed, P. G., 2001. The effect of branding level and retailer on student consumers' perceptions of food quality. In: Culinary Arts and Science III - Global and National Perspectives, 17-20 April 2001, University of Cairo, Egypt.

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Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Food quality
Subjects:Technology > Food Science and Drinks
Group:School of Tourism > International Centre for Tourism and Hospitality Research
ID Code:161
Deposited By:Mr David Ball LEFT
Deposited On:15 May 2006
Last Modified:07 Mar 2013 14:33
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