Contents & References of Examining the relationship between brand equity, brand loyalty and customer satisfaction
List:
Table of Contents
Title
Page Number
Abstract.. 1
Chapter One: Research Overview
1-1- Introduction. 3
1-2- statement of the problem. 3
1-3- The theoretical framework of the research. 6
1-4- The importance and necessity of research. 7
1-5- research objectives. 8
1-6- research assumptions. 8
1-7- conceptual definitions of variables. 9
1-8- operational definition of research variables. 11
1-9- Research area. 12
1-9-1- Subject area. 12
1-9-2- Spatial territory. 12
1-9-3- Time realm. 12
Chapter Two: Research Literature
2-1- Introduction. 14
2-2- Loyalty to the brand. 15
2-3- types of loyalty. 21
2-4- Loyalty models. 22
2-4-1 - Acker and David model. 23
2-4-2- Dick and bass model. 24
2-4-3 - Rowley and Davis model. 25
2-4-4 - Bloomer model. 26
2-4-5- ECSI model. 27
2-5- Service loyalty. 28
2-6- Other factors affecting customer loyalty. 29
2-7- Customer satisfaction. 31
2-7-1- Definitions of customer satisfaction. 31
2-7-2- Getting to know the Kano model. 34
2-7-3- The importance of customer satisfaction. 36
2-7-4- Dimensions of customer satisfaction. 37
2-7-5- Customer satisfaction formation models. 37
2-7-5-1- Expectations disconfirmation model. 37
2-7-5-2- Swedish customer satisfaction model. 38
2-7-5-3- Customer satisfaction and loyalty. 38
2-8- Special brand value. 39
2-8-1- Concept of brand name. 42
2-8-2- Brand equity models. 42
2-8-2-1- Aker brand equity model. 42
2-8-2-2- model of antecedents and consequences of brand equity. 43
2-8-2-3- special value model of Berry service brand. 44
2-8-2-4- customer-based brand equity model. 44
2-9- Research conceptual model. 47
2-9-1- Physical quality. 47
2-9-2- Behavior of employees. 47
2-9-3- ideal internal satisfaction. 48
2-9-4- brand identity. 48
2-9-5- Consistency in lifestyle. 48
2-10- Background of the conducted research. 49
2-10-1- Internal investigation. 49
2-10-2- Foreign research. 50
2-11- Summary of the second chapter. 52
Chapter 3: Research implementation method
3-1- Introduction. 54
3-2- Research method. 54
3-3- The statistical population of the research. 55
3-4- Sampling method and sample volume. 55
3-4-1- Bartlett test results for sample accuracy. 56
3-5- Information gathering methods. 56
3-6- Research questionnaire. 57
3-7- Checking the validity and reliability of research tools. 58
3-7-1- Validity of the questionnaire. 58
3-7-2- Questionnaire reliability. 58
3-8- Research variables. 60
9-3- Statistical methods of data analysis. 60
3-10- Summary of the third chapter. 60
Chapter Four: Data Analysis and Research Findings
4-1- Introduction. 64
4-2- Description of demographic variables of the respondents. 64
4-2-1- Description of respondents' gender. 65
4-2-2- Describing the age of the respondents. 65
4-2-3- Description of the restaurant used. 66
4-2-4- description of fast food used. 67
4-3- Description of research variables. 68
4-3-1- Description of the special value of the brand. 68
4-3-2- Description of physical quality variable. 69
4-3-3- Variable description of employee behavior. 70
4-3-4- description of the ideal internal satisfaction variable. 71
4-3-5- description of restaurant identity variable. 72
4-3-6- Description of lifestyle variable. 73
4-3-7- Description of customer satisfaction variable. 74
4-3-8- Description of customer loyalty variable. 75
4-4- Abbreviations in charts and tables. 76
4-5- Checking the normality of the main research variables. 77
4-6- Confirmatory factor analysis. 78
4-6-1- Confirmatory factor analysis or measurement model analysis. 78
4-6-2- confirmatory factor analysis of exogenous variables. 78
4-7- hypothesis testing. 83
4-7-1- Modeling structural equations. 83
4-7-2- Testing the main assumptions. 84
4-7-3- Test of sub-hypotheses. 85
4-7-4- Analyzing the hypothesis path.87
4-7-4- 1- Indirect effects. 87
4-8- Determining coefficients. 88
Chapter five: discussion, conclusions and suggestions
5-1- Introduction. 90
5-2- Descriptive statistics results. 90
5-2-1- Demographic variables. 90
5-2-2- The main variables. 91
5-3- The results of checking the normality of the main variables. 92
5-4- Confirmatory factor analysis results. 92
5-4-1- Exogenous variables. 92
5-4-2- Endogenous variables. 92
5-5- Hypothesis test results. 93
5-6- Suggestions in line with the research results. 96
5-6-1- Practical suggestions. 96
5-7- Research limitations. 97
5-8- Suggestions for future researchers. 98
Resources. 99
Appendixes. 107
List of Tables
Title
Table 2-1- Loyalty from the perspective of Dick and Bass. 24
Table 2-2-Loyalty from the point of view of Riley and Davis. 25
Table 2-3- Some definitions of brand loyalty in the field of service. 29
Table 3-1- Sample accuracy test results. 56
Table 2-3-Evaluation of the Likert spectrum. 57
Table 3-3-Frequency of questionnaire questions. 58
Table 3-4- Reliability calculation of the questionnaire. 59
Table 4-1-Description of respondents' gender. 65
Table 2-4-Description of the age of the respondents. 66
Table 4-3- Description of the restaurant used. 67
Table 4-4-Description of used fast food. 68
Table 4-5- variable description of brand equity. 69
Table 6-4-Description of physical quality variable. 70
Table 4-7-Description of employee behavior variable. 71
Table 8-4-Description of ideal internal satisfaction variable. 72
Table 4-9- Description of restaurant identity variable. 73
Table 10-4-Description of lifestyle variables. 74
Table 11-4-Description of customer satisfaction variable. 75
Table 4-12-Description of customer loyalty variable. 76
Table 13-4-List of analysis abbreviations. 77
Table 14-4- Kolmogorov-Smirnov test for research variables. 77
Table 15-4- Fit indices of external research variables. 80
Table 16-4- Brand equity fit indices. 81
Table 4-17- Fit indices of endogenous variables. 83
Table 18-4- Fit indices of the overall research model. 85
Table 19-4- Fit indices of the overall research model. 87
Table 4-20- Direct routes examined. 87
Table 4-21- Indirect routes investigated. 88
List of graphs
Title
Page number
Chart 4-1- Pie chart of gender of respondents. 65
Chart 4-2- Bar graph of respondents' age. 66
Diagram 4-3- The bar chart of the used restaurant. 67
Diagram 4-4- Bar chart of used fast food. 68
Chart 5-4-variable histogram of brand equity. 69
Chart 4-7- Physical quality variable histogram. 70
Chart 8-4- histogram of employee behavior variable. 71
Diagram 8-4-histogram of ideal internal satisfaction variable. 72
Diagram 9-4-histogram of restaurant identity variable. 73
Chart 4-10-histogram of lifestyle variable. 74
Chart 4-11- Histogram of customer satisfaction variable. 75
Chart 4-12-histogram of customer loyalty variable. 76
Chart 13-4-model for measuring exogenous research variables in factor loading mode. 79
Diagram 14-4-Exogenous research variables measurement model in the case of significant coefficients. 79
Chart 15-4-model for measuring brand equity variable in factor load mode. 80
Chart 4-16-model for measuring brand equity variable in the case of significant coefficients. 81
Chart 4-17- Confirmatory factor analysis model of endogenous variables in the case of factor loadings. 82
Chart 18-4-confirmatory factor analysis model of endogenous variables in the case of significant coefficients. 83
Chart 19-4-The model of the main assumptions in the case of significant coefficients. 84
Chart 4-20- Research model in the case of structural coefficients. 85
Chart 21-4-The model of the main assumptions in the case of significant coefficients. 86
Chart 22-4-Research model in the case of structural coefficients.