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Suggested Attributes of Brand-New Fast Casual 2.0 Restaurants Through Conjoint Analysis

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dc.contributor.authorErkan Sezgin
dc.contributor.authorPınar Şenel
dc.contributor.authorCansu İŞERİ
dc.contributor.orcid0000-0003-4330-0559
dc.contributor.orcid0000-0001-8437-1367
dc.contributor.orcid0009-0009-9145-0173
dc.date.accessioned2026-05-20T10:14:32Z
dc.date.issued2026-01-06
dc.identifier.doi10.1080/08974438.2025.2610605
dc.identifier.endpage26
dc.identifier.issn0897-4438
dc.identifier.openalexW7118876373
dc.identifier.startpage1
dc.identifier.urihttps://hdl.handle.net/11421/39620
dc.identifier.urihttps://doi.org/10.1080/08974438.2025.2610605
dc.language.isoen
dc.relation.ispartofJournal of International Food & Agribusiness Marketing
dc.rightsrestrictedAccess
dc.subjectCasual
dc.subjectConjoint analysis
dc.subjectConsumer behaviour
dc.titleSuggested Attributes of Brand-New Fast Casual 2.0 Restaurants Through Conjoint Analysis
dspace.entity.typePublication

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