A strategy to increase lamb meat consumption from a relationship marketing perspective
A group of restaurants created a club around a lamb meat product to improve its promotion and achieve customers’ commitment and satisfaction. The objective is to analyse the relationship between the restaurateurs and the final consumer (B2C). A structured questionnaire survey was used to collect the...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitat Politècnica de València
2024-06-01
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| Series: | Economía Agraria y Recursos Naturales |
| Subjects: | |
| Online Access: | https://polipapers.upv.es/index.php/EARN/article/view/20079 |
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