Restaurant Industry in Hong Kong
Journal of Restaurant & Foodservice MarketingPublished 1 January 1996
Oliver H. M. Yau, Eva Lee
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Abstract
This paper proposes a conceptual model for relating environmental factors to the restaurant industry in Hong Kong. The model consists of three independent variables: economic, social and competitive environment; two dependent variables with eating habit as an intervening variable and restaurant industry as the core component. Causality between these variables is identified and future research in this area indicated.
Keywords
Agricultural and Biological SciencesBusiness, Management and Accounting