Aaker, D. A. (1996). Measuring brand equity across products and markets. California Management Review, 38(3), 102-120.
Bar, M., & Neta, M. (2007). Visual elements of subjective preference modulate amygdala activation. Neuropsychologia, 45(10), 2191-2200.
Blackett, T., & Russell, N. (1999). Co-branding—the science of alliance. Journal of Brand Management, 7(3), 161-170.
Cai, R., & Chi, C. G. (2020). A recipe for food promotion: effects of color brightness on food evaluations and behavioral intentions. International Journal of Contemporary Hospitality Management, 32:12, 3925-3947.
Chang, H, J. Echman, M. & Yan, R. N. (2011). The International Review of Retail, Distribution and Consumer Research, 21(3).
Chen, A., Peng, N., & Hung, K. (2015). The effects of luxury restaurant environments on diners’ emotions and loyalty: Incorporating diner expectations into an extended Mehrabian-Russell model. International Journal of Contemporary Hospitality Managemet, 27:2, 236-260.
Clemes, M. D., Mohi, Z., Li, X., & Hu, B. (2017). Synthesizing moderate upscale restaurant patrons’ experiences. Asia Pacific Journal of Marketing and Logistics, 30:3, 627-661.
Cho, C. H., Mattila, A., Bordi, P., & Kwon, E. (2019).It tastes better when Bach meets red: the role of music and plate color on food evaluation. British Food Journal, 112:1, 14-25.
Dewey, C. (2018). "Olympic athletes love McDonald’s. But its role in PyeongChang will be the smallest in decades." Retrieved from
Erkmen, E., & Hancer, M. (2019). Building brand relationship for restaurants: An examination of other customers, brand image, trust, and restaurant attributes. International Journal of Contemporary Hospitality Management, 31:3, 1469-1487.
Espinosa, J. A., Ortinau, D. J., Krey, N., & Monahan, L. (2018). I’ll have the usual: how restaurant brand image, loyalty, and satisfaction keep customers coming back. Journal of Product & Brand Management, 27:6, 599-614
Fournier, S. M., & Alvarez, C. (2011). Brands as relationship partners: Warmth, competence, and in-between. Journal of Consumer Psychology, 22(2),177-185.
Fritz, K. and Schoenmueller, V. (2017), Authenticity in branding- exploring antecedents and consequences of brand authenticity. European Journal of Marketing, 2:1. 323-349.
Goi, M.T, Kalidas, V., & Zeeshan, M. (2014). Comparison of Stimulus-Organism-Response Framework between International and Local Retailer. Procedia - Social and Behavioral Sciences, 130.
Guèvremont, A. (2019). Brand hypocrisy from a consumer perspective: scale development and validation. Journal of Product & Brand Management 28:5, 598-613.
Ha, J. & Jang, S. (2012). The effects of dining atmospherics on behavioral intentions through quality perception. Journal of Services Marketing, 26(3).
Han, S., Nguyen, B., and Simkin, L. (2016). The dynamic models of consumers’ symbolic needs: in the context of restaurant brands. European Journal of Marketing, 50:7, 1347-1376.
Haig, M. (2011). Brand Failures: The truth about the 100 biggest branding mistakes of all time. pp. 1-32. London: Kogan Page.
Helmore, E. (2020). "Activists sour on Oatly vegan milk after stake sold to Trump-linked Blackstone." Retrieved from
Heyward, E. (2020). Obsessed: Building a Brand People Love from Day One. New York, NY: Penguin Publishing Group
Lin, Y. (2012). Evaluation of cobranded hotels in the Taiwanese market: the role of brand familiarity and brand fit. International Journal of Contemporary Hospitality Management, 25:3, 346-364.
Jacoby, J. (2002). Stimulus-Organism-Response Reconsidered: An Evolutionary Step in Modeling (Consumer) Behavior. Journal of Consumer Psychology, 12:1, 51-57.
Jian, Y. (2019). Brand cultural symbolism, brand authenticity, and consumer well-being: the moderating role of cultural involvement. Journal of Product & Brand Management, 28:4, 529-539.
Keller, K. L. (2003). Understanding brands, branding and brand equity. Interactive Marketing,5(1), 7-20.
Nguyen, Q., Nisar, T.M., Knox, D., & Prabhakar, G.P. (2018). Understanding customer satisfaction in the UK quick service restaurant industry: The influence of the tangible attributes of perceived service quality. British Food Journal, 120(22).
Ryan, R. M., & Deci, E. L. (2000). Intrinsic and extrinsic motivations: Classic definitions and new directions. Contemporary Educational Psychology, 25(1), 54-67.
Ryan, R. M., LaGuardia, J., G., & Rawsthorne, L. J. (2005). Self-Complexity and the Authenticity of SelfAspects: Effects on Well Being and Resilience to Stressful Events. North American Journal of Psychology, 7:3, 431-448.
Ryu, K., Lee, H., & Kim, W. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24:2, 200-223.
Samuelsen, B. M., Olsen, L. E., & Keller, K. L. (2014). The multiple roles of fit between brand alliance partners in alliance attitude formation. Marketing Letters, 26(4), 619-629.
Slade, C. (2016). Creating a Brand Identity: A Guide for Designers. Laurence King Publishing.
Spence, C (2017). Gastrophysics: The New Science of Eating. New York, New York: Penguin Publishing Group.
Spence, C. (2018). Background colour & its impact on food perception & behaviour. Food Quality and Preference, 68, 156–166.
Spence, C. (2019). On the relationship(s) between color and taste/flavor. Experimental Psychology, 66(2), 99-111.
Spence, C. & Piqueras-Fiszman, B. (2014) The Perfect Meal: The Multisensory Science of Food and Dining.
Chichester, West Sussex, UK: Wiley Blackwell.
Wheeler, A. (2006). Designing brand identity: A complete guide to creating, building and maintaining strong brands. Hoboken, N.J: John Wiley.
Want to print your doc? This is not the way.
Try clicking the ⋯ next to your doc name or using a keyboard shortcut (
