العلاقة بيـن إدراک عملاء المطاعم بمدينة المنصورة لابتکارية المطعم ودفاعهم عنه: الدور الوسيط لارتباط العملاء والمعدل لانفتاحهم على الخبـرة في ظل أزمة فيـروس کورونا COVID-19

إدريس، ثابت عبد الرحمن، (2008). بحوث التسويق: أساليب القياس والتحليل واختبار الفروض. الدار الجامعية، الإسکندرية، جمهورية مصر العربية.
محمد، منى إبـراهيم دکروري. (2015). نموذج مقتـرح للعلاقة بيـن مقدمات وأبعاد ارتباط العميل بالتطبيق على عملاء شرکات خدمة الهاتف المحمول في مصر. مجلة البحوث التجارية: جامعة الزقازيق - کلية التجارة، مج37, ع1، 497 – 532.
الموقع الإلکتـروني لمرکز المعلومات ودعم اتخاذ القرار التابع لمجلس الوزراء، https://www.idsc.gov.eg/
الموقع الإلکتـروني للهيئة العامة للاستثمار والمناطق الحرة، https://www.gafi.gov.eg/Arabic/Sectors
الموقع الإلکتـروني للجهاز المرکزي للتعبئة العامة والإحصاء، 2020، https://www.capmas.gov.eg/

Anastasiei, B., & Dospinescu, N. (2018). A model of the relationships between the Big Five personality traits and the motivations to deliver word-of-mouth online. Psihologija, 51(2), 215–227.

Arguello, M. I., Monferrer Tirado, D., & Estrada Guillén, M. (2019). Service quality in a post-crisis context: emotional effects and behaviours. International Journal of Bank Marketing, 38(1), 175–198.

Bendapudi, N., & Berry, L. L. (1997). Customers' motivations for maintaining relationships with service providers. Journal of retailing, 73(1), 15-37.

Berry, L. L., Shankar, V., Parish, J. T., Cadwallader, S., & Dotzel, T. (2006). Creating new markets through service innovation. MIT Sloan management review, 47(2), 56.

Bilro, R. G., Loureiro, S. M. C., & Guerreiro, J. (2019). Exploring online customer engagement with hospitality products and its relationship with involvement, emotional states, experience and brand advocacy. Journal of Hospitality Marketing and Management, 28(2), 147–171.

Brodie, R. J., Ilic, A., Juric, B., & Hollebeek, L. (2013). Consumer engagement in a virtual brand community: An exploratory analysis. Journal of Business Research, 66(1), 105–114.

Chesbrough, H. (2020). To recover faster from Covid-19, open up: Managerial implications from an open innovation perspective. Industrial Marketing Management, 88, 410–413.

De Freitas, R. S. G., & Stedefeldt, E. (2020). COVID-19 pandemic underlines the need to build resilience in commercial restaurants’ food safety. Food Research International, 136, (in press).

Domi, S., Capelleras, J. L., & Musabelliu, B. (2020). Customer orientation and SME performance in Albania: A case study of the mediating role of innovativeness and innovation behavior. Journal of Vacation Marketing, 26(1), 130–146.

Dwivedi, A. (2015). A higher-order model of consumer brand engagement and its impact on loyalty intentions. Journal of Retailing and Consumer Services, 24, 100–109.

Fishbein, M., & Ajzen, I. (1975). Belief, attitude, intention, and behavior: An introduction to theory and research.

Forbes. (2018a). The world’s most innovative companies. Retrieved from https://www. forbes.com/innovative-companies/list/

Forbes. (2018b). McDonald’s is spending $6 billion to play catch-up. Retrieved from https://www.forbes.com/sites/michelinemaynard/2018/08/15/mcdonalds-6-billionoverhaul-swipes-familiar-ideas-from-fast-casual-restaurants/#602e71126e25

Fu, F., & Elliott, M. (2013). The moderating effect of perceived product innovativeness and product knowledge on new product adoption: An integrated model. Journal of Marketing Theory and Practice, 21(3), 257–272.

George, D. and Mallery, P. (1999),“SPSS® for Windows® step by step: a simple guide and reference”,Allyn & Bacon.

González-Mansilla, Ó., Berenguer-Contrí, G., & Serra-Cantallops, A. (2019). The impact of value co-creation on hotel brand equity and customer satisfaction. Tourism Management, 75, 51-65.

Hair Jr, J. F., Hult, G. T. M., Ringle, C., & Sarstedt, M. (2019). A primer on partial least squares structural equation modeling (PLS-SEM). Sage Publications.

Hallak, R., Assaker, G., O’Connor, P., & Lee, C. (2018). Firm performance in the upscale restaurant sector: The effects of resilience, creative self-efficacy, innovation and industry experience. Journal of Retailing and Consumer Services, 40, 229–240.

Harrigan, P., Evers, U., Miles, M., & Daly, T. (2017). Customer engagement with tourism social media brands. Tourism Management, 59, 597–609.

Hollebeek, L. D., Glynn, M. S., & Brodie, R. J. (2014). Consumer brand engagement in social media: Conceptualization, scale development and validation. Journal of interactive marketing, 28(2), 149-165.

Hollebeek, L., & Rather, R. A. (2019). Service innovativeness and tourism customer outcomes. International Journal of Contemporary Hospitality Management, 31(11), 4227–4246.

Hwang, J., Lee, J. S., & Kim, H. (2019). Perceived innovativeness of drone food delivery services and its impacts on attitude and behavioral intentions: The moderating role of gender and age. International Journal of Hospitality Management, 81, 94–103.

Islam, J. U., Hollebeek, L. D., Rahman, Z., Khan, I., & Rasool, A. (2019). Customer engagement in the service context: An empirical investigation of the construct, its antecedents and consequences. Journal of Retailing and Consumer Services, 50, 277–285.

Islam, J. U., Rahman, Z., & Hollebeek, L. D. (2017). Personality factors as predictors of online consumer engagement: an empirical investigation. Marketing Intelligence and Planning, 35(4), 510–528.

Jani, D., & Han, H. (2015). Influence of environmental stimuli on hotel customer emotional loyalty response: Testing the moderating effect of the big five personality factors. International Journal of Hospitality Management, 44, 48-57.

Jin, N. (Paul), Goh, B., Huffman, L., & Yuan, J. J. (2015). Predictors and Outcomes of Perceived Image of Restaurant Innovativeness in Fine-Dining Restaurants. Journal of Hospitality Marketing and Management, 24(5), 457–485.

Jin, N. (Paul), Line, N. D., & Merkebu, J. (2016). Examining the Impact of Restaurant Innovativeness on Relationship Quality in Luxury Restaurants. International Journal of Hospitality and Tourism Administration, 17(4), 449–471.

Kim, E., Tang, L. (Rebecca), & Bosselman, R. (2018). Measuring customer perceptions of restaurant innovativeness: Developing and validating a scale. International Journal of Hospitality Management, 74, 85–98.

Kim, E., Tang, L. (Rebecca), & Bosselman, R. (2019). Customer Perceptions of Innovativeness: An Accelerator for Value Co-Creation. Journal of Hospitality and Tourism Research, 43(6), 807–838.

Kim, J., & Lee, J. C. (2020). Effect of COVID-19 on Preference for Private Dining Facilities in Restaurants. Journal of Hospitality and Tourism Management, 45, 67–70.

Kock, N. and Lynn, G. (2012), “Lateral collinearity and misleading results in variance-based SEM: an illustration and recommendations”, Journal of the Association for Information Systems,13(7).

Kunz, W., Schmitt, B., & Meyer, A. (2011). How does perceived firm innovativeness affect the consumer? Journal of Business Research, 64(8), 816–822.

Lin, C. Y. (2015). Conceptualizing and measuring consumer perceptions of retailer innovativeness in Taiwan. Journal of Retailing and Consumer Services, 24, 33–41.

Marbach, J., Lages, C., Nunan, D., & Ekinci, Y. (2019). Consumer engagement in online brand communities: the moderating role of personal values. European Journal of Marketing. 53 (9), 1671-1700.

Moliner, M. Á., Monferrer-Tirado, D., & Estrada-Guillén, M. (2018). Consequences of customer engagement and customer self-brand connection. Journal of Services Marketing, 32(4), 387–399.

Moliner-Tena, M. A., Monferrer-Tirado, D., & Estrada-Guillén, M. (2019). Customer engagement, non-transactional behaviors and experience in services: A study in the bank sector. International Journal of Bank Marketing, 37(3), 730–754.

Omar, N. A., Kassim, A. S., Shah Alam, S., & Zainol, Z. (2018). Perceived retailer innovativeness and brand equity: mediation of consumer engagement. Service Industries Journal, 38, 1–27.

Ou, J., Wong, I. K. A., Prentice, C., & Liu, M. T. (2020). Customer Engagement and its Outcomes: The Cross-Level Effect of Service Environment and Brand Equity. Journal of Hospitality and Tourism Research, 44(2), 377–402.

Park, C. W., & MacInnis, D. J. (2006). What's in and what's out: Questions on the boundaries of the attitude construct. Journal of consumer Research, 33(1), 16-18.

Podsakoff, P. M., MacKenzie, S. B., Lee, J.-Y., & Podsakoff, N. P. (2003). Common method biases in behavioral research: A critical review of the literature and recommended remedies. Journal of Applied Psychology, 88(5), 879-903.

Rahman, M. S., Mannan, M., Hossain, M. A., Zaman, M. H., & Hassan, H. (2018). Tacit knowledge-sharing behavior among the academic staff: Trust, self-efficacy, motivation and Big Five personality traits embedded model. International Journal of Educational Management, 32(5), 761–782.

Rather, R. A. (2018). Consequences of Consumer Engagement in Service Marketing: An Empirical Exploration. Journal of Global Marketing, 32(2), 116–135.

Rather, R. A., & Sharma, J. (2020). Dimensionality and Consequences of Customer Engagement: A Social Exchange Perspective. Vision, 23(3), 255–266.

Rather, R. A., Hollebeek, L. D., & Islam, J. U. (2019). Tourism-based customer engagement: the construct, antecedents, and consequences. Service Industries Journal, 39(7–8), 519–540.

Rodríguez-López, M. E., Alcántara-Pilar, J. M., Del Barrio-García, S., & Muñoz-Leiva, F. (2020). A review of restaurant research in the last two decades: A bibliometric analysis. International Journal of Hospitality Management, in press.

Sashi, C. M., Brynildsen, G., & Bilgihan, A. (2019). Social media, customer engagement and advocacy: An empirical investigation using Twitter data for quick service restaurants. International Journal of Contemporary Hospitality Management, 31(3), 1247–1272.

Saunders, M. N., Saunders, M., Lewis, P., & Thornhill, A. (2011). Research methods for business students, 5th edition. Pearson Education India.‏

Severson, K., & Yaffe-Bellany, D. (2020). Independent restaurants brace for the unknown. The New York Times. Retrieved from https://www.nytimes.com/2020/03/20/dining/local-restaurants-coronavirus.html.

Shams, R., Alpert, F., & Brown, M. (2015). Consumer perceived brand innovativeness. European Journal of Marketing.49 (9/10), 1589-1615

Shams, R., Brown, M., & Alpert, F. (2020). A model and empirical test of evolving consumer perceived brand innovativeness and its two-way relationship with consumer perceived product innovativeness. Australasian Marketing Journal, (in press).

Sigala, M. (2020). Tourism and COVID-19: Impacts and implications for advancing and resetting industry and research. Journal of Business Research, 117, 312–321.

So, K. K. F., King, C., & Sparks, B. (2014a). Customer Engagement With Tourism Brands: Scale Development and Validation. Journal of Hospitality and Tourism Research, 38(3), 304–329.

So, K. K. F., King, C., Sparks, B. A., & Wang, Y. (2014b). The Role of Customer Engagement in Building Consumer Loyalty to Tourism Brands. Journal of Travel Research, 55(1), 64–78.

Sreejesh, S., Mitra, A., & Sahoo, D. (2015). The impact of customer’s perceived service innovativeness on image congruence, satisfaction and behavioral outcomes. Journal of Hospitality and Tourism Technology. 6(3), 288-310.

Sweeney, J., Payne, A., Frow, P., & Liu, D. (2020). Customer Advocacy: A Distinctive Form of Word of Mouth. Journal of Service Research, 23(2), 139–155.

Wilk, V., Harrigan, P., & Soutar, G. N. (2018). Navigating online brand advocacy (Oba): An exploratory analysis. Journal of Marketing Theory and Practice, 26(1-2), 99-116.

Xie, C., Bagozzi, R. P., & Grønhaug, K. (2019). The impact of corporate social responsibility on consumer brand advocacy: The role of moral emotions, attitudes, and individual differences. Journal of Business Research, 95, 514-530.

Yeh, Y. P. (2015). Corporate social responsibility and service innovation on customer loyalty: An empirical investigation in wealth management services. International Journal of Bank Marketing, 33(6), 823–839.

Yeh, Y. P. (2016). Market orientation and service innovation on customer perceived value: The case of supermarket retailers. Management Research Review, 39(4), 449–467.

Yen, C. H., Teng, H. Y., & Tzeng, J. C. (2020). Innovativeness and customer value co-creation behaviors: Mediating role of customer engagement. International Journal of Hospitality Management, (in press).