Fuzzy cognitive map for optimizing solutions for retaining full-service restaurant customer

被引：4

作者：

Chen, Shiu-Chun ^{[1
]}

机构：

[1] Chang Jung Christian Univ, Tainan, Taiwan

来源：

INTERNATIONAL CONFERENCE ON ASIA PACIFIC BUSINESS INNOVATION AND TECHNOLOGY MANAGEMENT | 2012年 / 57卷

关键词：

Fuzzy cognitive map; structural equation model; full-service restaurant; PERCEIVED VALUE; CONSUMER PERCEPTIONS; SATISFACTION; QUALITY; SCALE; MODEL;

D O I：

10.1016/j.sbspro.2012.09.1156

中图分类号：

F [经济];

学科分类号：

02 ;

摘要：

This study aims to use the fuzzy cognitive map (FCM) to identify the decision factors most relevant in increasing repurchase rate for a full-service restaurant. FCM knowledge causality based on Structural Equation Model is represented by adjacency matrix where the enhancement certain factors affect other factors. To provide restaurant operators obtains the optimal solutions for activating the customer retention program. (C) 2012 Published by Elsevier Ltd.

引用

页码：47 / 52

页数：6

共 47 条

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[2]

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[3]

[Anonymous], 1994, NEW SCI FUZZY LOGIC

[4]

Axelrod R., 1976, Structure of Decision: the Cognitive Maps of Political Elites