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Sequential quality competition in the restaurant industry: effects of restaurants’ reputation

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dc.contributor.authorFerreira, Fernanda A.
dc.contributor.authorFerreira, Flávio
dc.contributor.authorFernandes, Paula Odete
dc.date.accessioned2022-05-02T14:21:50Z
dc.date.available2022-05-02T14:21:50Z
dc.date.issued2022
dc.description.abstractIn the present paper, a model has been considered, in which two asymmetric restaurants, with respect to their reputations, compete, non-cooperatively, on both quality and quantities. First, at the quality stage, restaurants take their decisions sequentially, with the small restaurant acting as a leader. Then, at the quantity stage, both restaurants take their decisions simultaneously. The aim is twofold: the first is to compute the decisions that give higher profits and the second is to study the effects of the difference of restaurants’ reputation. One of the main results of the research is that the reputation is an important feature, influencing the comparative results of the two restaurants in qualitative terms. In fact, reputation difference decreases the profits of the small (leader) restaurant, while it can either increase or decrease the profits of the large (follower) restaurant. However, less reputation difference between the restaurants decreases social welfare.pt_PT
dc.description.sponsorshipThis article is a result of the project “GreenHealth – Digital strategies in biological assets to improve well-being and promote green health” (Norte-01-0145-FEDER000042), supported by North Portugal Regional Operational Programme (NORTE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF)”. We are also grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support by national funds FCT/MCTES to UNIAG, under the Project no. UIDB/04752/2020.
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1007/978-3-030-92491-1_46pt_PT
dc.identifier.isbn978-3-030-92490-4
dc.identifier.isbn978-3-030-92491-1
dc.identifier.urihttp://hdl.handle.net/10400.22/20433
dc.language.isoengpt_PT
dc.publisherSpringerpt_PT
dc.relationNorte-01-0145-FEDER000042
dc.relationUIDB/04752/2020
dc.relation.publisherversionhttps://link.springer.com/chapter/10.1007/978-3-030-92491-1_46pt_PT
dc.subjectRestaurants’ reputationpt_PT
dc.subjectHealthy foodpt_PT
dc.subjectDuopolypt_PT
dc.titleSequential quality competition in the restaurant industry: effects of restaurants’ reputationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceHydra, Greecept_PT
oaire.citation.endPage789pt_PT
oaire.citation.startPage779pt_PT
oaire.citation.titleTranscending Borders in Tourism Through Innovation and Cultural Heritage, 8th International Conference IACuDiTpt_PT
person.familyNameFerreira
person.familyNameFerreira
person.givenNameFernanda A.
person.givenNameFlávio
person.identifierR-000-4TV
person.identifier.ciencia-idD116-9419-5778
person.identifier.ciencia-id9F13-D3C6-244B
person.identifier.orcid0000-0002-1335-7821
person.identifier.orcid0000-0001-7812-0983
person.identifier.ridN-4563-2013
person.identifier.ridN-4562-2013
person.identifier.scopus-author-id24723992800
person.identifier.scopus-author-id22978799800
rcaap.rightsclosedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationaaa18584-508e-46b1-9b50-4e174c0e142c
relation.isAuthorOfPublication6f67981a-3965-4ace-aec9-65938c4bcf66
relation.isAuthorOfPublication.latestForDiscoveryaaa18584-508e-46b1-9b50-4e174c0e142c

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ESHT - DSIM - Comunicações em eventos científicos