The role of lipids in food quality

PurposeQuality in foodservices has become essential, and new methodological ways of determining service quality enable a better representation of service processes and help to increase revisits. This paper focuses on the foodservice context and explores the relationship between staff-related service dimensions, atmosphere, food quality and revisit in a full-service setting.Design/methodology/approachThis study combines an often neglected mystery guest approach with partial least square–structural equation modeling (PLS-SEM) to shed more light on customers' service perceptions. The mystery guest approach has been updated with a digitally supported smartphone questionnaire (e-mystery) that provides more reliable results since previous measurements experienced difficulties of feasibility in time-limited settings (N = 247).FindingsThe findings of this study confirm the direct effects of the service quality dimensions reliability, attentiveness and atmosphere on revisit intention and highlight the mediating role of food quality. In detail, the findings showed significant results for service employees' reliability and attentiveness and underlined the role of atmosphere for revisit intention.Originality/valueThe contribution of this paper supplements that mystery guest approaches represent a reliable alternative to convenience sampling, especially in combination with a digitally supported questionnaire (e-mystery). Thereby, this paper suggests the further application of e-mystery for the hospitality and tourism industry. In terms of implications, this study highlights the importance of securing food quality by fostering specialized schools and training programs for career starters. Since the findings stress the importance of service quality and atmosphere, managers need to ensure that employees are trained in culturally sensitive communication and services to excel in service-related dimensions.

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Trophic upgrading of food quality by protozoans enhancing copepod growth: role of essential lipids

Marine Biology ◽

10.1007/s002270050616 ◽

1999 ◽

Vol 135 (1) ◽

pp. 191-198 ◽

Cited By ~ 210

Author(s):

W. C. M. Klein Breteler ◽

N. Schogt ◽

M. Baas ◽

S. Schouten ◽

G. W. Kraay

Keyword(s):

Food Quality

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Role of essential lipids in determining food quality for the invasive freshwater clam Corbicula fluminea

Journal of the North American Benthological Society ◽

10.1899/10-087.1 ◽

2011 ◽

Vol 30 (3) ◽

pp. 653-664 ◽

Cited By ~ 17

Author(s):

Timo Basen ◽

Dominik Martin-Creuzburg ◽

Karl-Otto Rothhaupt

Keyword(s):

Food Quality ◽

Corbicula Fluminea ◽

Freshwater Clam ◽

Clam Corbicula

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The Scottish Research Institutes

Proceedings of the Royal Society of Edinburgh Section B Biological Sciences ◽

10.1017/s0269727000004280 ◽

1986 ◽

Vol 87 (3-4) ◽

pp. 173-184

Author(s):

L. P. Hamilton

Keyword(s):

Research And Development ◽

Shelf Life ◽

Food Quality ◽

Research Programme ◽

Research Progress ◽

Human Diet ◽

Research Institutes ◽

Social Environmental ◽

Industry Needs

SynopsisThe organisations concerned with agricultural and fisheries research and development in Scotland are outlined and the institutional and funding arrangements are explained. The role of DAFS is presented in an AFRS context and the operation of the customer/contractor principle discussed. The overall objective is to improve the efficiency of plant and animal production in northern Britain, taking account of social, environmental and welfare considerations. Flexibility to respond to changing requirements is an important factor. The remits of the institutes and colleges are set out and are appropriate to the major agricultural sectors. The integrative and collaborative strengths of the commissioned work are illustrated with selected examples of relevance to produce yield, food quality, shelf-life and human diet. Advice on research and development priorities and the allocation of budgets is provided by the new Priorities Board and there is close liaison between DAFS, MAFF and AFRC to ensure co-ordination of effort.Reference is also made to the main elements of the fisheries research programme. Revised review procedures to monitor research progress and respond to changing industry needs are described. The paper concludes by examining the problems arising from reduced funding.

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