scholarly journals Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants

The Winners ◽  
2011 ◽  
Vol 12 (2) ◽  
pp. 196
Author(s):  
Sabainah Bachok ◽  
Nurfattaniah Jamalluddin ◽  
Aliffaizi Arsat ◽  
Aslinda Mohd Shahril ◽  
Suria Sulaiman
Keyword(s):  
Marketing Strategy ◽  
Hospitality Industry ◽  
Service Industry ◽  
Food Service ◽  
Behavior Intention ◽  
The Future ◽  
Main Factors ◽  
Eating Out ◽  
And Behavior ◽  
Main Strategy

The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.

Preventing and Controlling Foodborne Disease in Commercial and Institutional Food Service Settings: A Systematic Review of Published Intervention Studies

2015 ◽  
Vol 78 (2) ◽  
pp. 446-456 ◽  
Author(s):  
CATHERINE VIATOR ◽  
JONATHAN BLITSTEIN ◽  
JENNA E. BROPHY ◽  
ANGELA FRASER
Keyword(s):  
Food Safety ◽  
Management Practices ◽  
Service Industry ◽  
Food Service ◽  
Evidence Base ◽  
Personal Hygiene ◽  
Foodborne Disease ◽  
Disease Rates ◽  
Safety Interventions ◽  
And Behavior

This study reviews the current literature on behavioral and environmental food safety interventions conducted in commercial and institutional food service settings. A systematic search of the published literature yielded 268 candidate articles, from which a set of 23 articles reporting intervention outcomes was retained for evaluation. A categorization of measured outcomes is reported; studies addressed multiple outcomes ranging from knowledge, attitudes, and behavior of personal hygiene and food safety to management practices and disease rates and outbreaks. This study also investigates the quality of reported research methods used to evaluate the effectiveness of the interventions, using a nine-point quality index adapted by the authors. The observed scores suggest that there are opportunities to improve the design and reporting of research in the field of foodborne disease prevention as it applies to food safety interventions that target the food service industry. The aim is to aid researchers in this area to design higher quality studies and to produce clearer and more useful reports of their research. In turn, this can help to create a more complete evidence base that can be used to continually improve interventions in this domain.

Expectations gap, anticipated regret, and behavior intention in the context of rapid technology evolvement

2018 ◽  
Vol 118 (3) ◽  
pp. 606-617 ◽  
Author(s):  
Youngwook Ha
Keyword(s):  
Consumer Behavior ◽  
Online Survey ◽  
Structural Model ◽  
Current System ◽  
Anticipated Regret ◽  
Content Type ◽  
Behavior Intention ◽  
Expectations Gap ◽  
The Future ◽  
And Behavior

Purpose The purpose of this paper is to examine how the gap between the expected benefit of the current system and that of the future upgraded system affects consumer behavior when adopting a new technology. Design/methodology/approach The study extends the regret theory to establish a structural model of expectations gap, anticipated regret, and behavior intention. Next, it conducts an online survey on the potential users of intelligent closed circuit television for home use. Findings The expected benefit of the current system is not only a direct precedence factor for consumer behavior, but also forms the anticipated regret through comparison with the expected benefit of the upgraded system in the future, thereby proving that this ultimately affects consumer behavior. Originality/value Regret is an interesting emotion that could have significant impact on consumers’ adoption/purchasing behaviors. While there are some studies in the IS literature on regret, it is still understudied. This study analyzes the characteristics of IT products with rapid technological change in terms of consumers’ regret.

Food Waste Management and Corporate Social Responsibility in Indian Food Service Industry

2019 ◽  
pp. 196-209
Author(s):  
Anish Slath ◽  
Ashish Nikhanj
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Service Industry ◽  
Health And Safety ◽  
Food Service ◽  
Hospitality Sector ◽  
The Rich ◽  
Indian Food ◽  
Tourism And Hospitality ◽  
Corporate Social

India is a land of cultural diversity, every year thousands of tourist travel to India for enjoying the rich heritage of the country. The growth of tourism and hospitality sector has been phenomenal in the recent years. Due to this growth the inflow of tourists has increased. More tourists mean more waste. It is estimated that on an average an in house guest generates one kg of waste every day which is quite alarming figure. Hospitality Industry is an ever growing industry. In hospitality industry, managing generation of daily operational waste is a perpetual challenge. Every year a hotel spends huge amount of money in managing waste keeping in mind the health and safety of the staff the hotels need separate space to store and sort waste. As a practice the waste that is generated in the industry goes to landfill, but the current study is focused on understanding the use of food waste under CSR practices.

Food Waste Management and Corporate Social Responsibility in Indian Food Service Industry

2016 ◽  
pp. 92-105 ◽  
Author(s):  
Anish Slath ◽  
Ashish Nikhanj
Keyword(s):  
Food Waste ◽  
Hospitality Industry ◽  
Service Industry ◽  
Health And Safety ◽  
Food Service ◽  
Hospitality Sector ◽  
The Rich ◽  
Indian Food ◽  
Tourism And Hospitality ◽  
Corporate Social

India is a land of cultural diversity, every year thousands of tourist travel to India for enjoying the rich heritage of the country. The growth of tourism and hospitality sector has been phenomenal in the recent years. Due to this growth the inflow of tourists has increased. More tourists mean more waste. It is estimated that on an average an in house guest generates one kg of waste every day which is quite alarming figure. Hospitality Industry is an ever growing industry. In hospitality industry, managing generation of daily operational waste is a perpetual challenge. Every year a hotel spends huge amount of money in managing waste keeping in mind the health and safety of the staff the hotels need separate space to store and sort waste. As a practice the waste that is generated in the industry goes to landfill, but the current study is focused on understanding the use of food waste under CSR practices.

scholarly journals The Influence of Price Structures on Experience Quality and Behavior Intention in Hospitality Industry

2015 ◽  
Vol 7 (6) ◽  
pp. 137 ◽  
Author(s):  
Kuok Wei Chong
Keyword(s):  
Hospitality Industry ◽  
Hedonic Pricing ◽  
Pricing Strategies ◽  
Hedonic Pricing Model ◽  
Behavior Intention ◽  
International Tourist ◽  
Buying Behaviour ◽  
Hotel Managers ◽  
And Behavior ◽  
Online Travel

<p>Tourism is one of the largest industries in the world as well as the significant contributors to the world's economy. According to the UNWTO, the export income enervated by international tourism ranks fourth after fuels, chemicals, and automotive product. In 2011, there were over 983 million international tourist arrivals worldwide, representing a growth of 4.6% when compared to 940 million in 2010. The attribution of pricing structures and experience quality played an important in determinant of buying behaviour in the sense where these principles are likely to remain important factors or elements whether shoppers are purchasing online or through another medium such as online travel sites or traditional agents. To narrow down the author research, author is selecting Malaysia as a based to examine how the influences of price structures are has affected the experience quality and customers behaviour intention in selecting a hotel to stay. A theoretical framework is formulated in order to achieve the results by revealing the influence of price structures towards the experience quality and behaviour intention with incorporated the Hedonic pricing model. This study has contribution from both a theoretical and a practical perspective. First, the relationships between price structures and experience quality, and behavioural intentions were examined. Second, little price structure toward experience quality research has been conducted in the area of hospitality context. This paper aims to provide a further study for future researchers, especially hotel managers to have an in depth understanding of price structures towards experience quality in the hospitality industry. While it also helps hotel managers to implement all their pricing strategies where pricing is an issue of paramount importance for practitioners in the hospitality industry and It is the only element in the accommodation marketing mix that impacts directly on revenues.</p>

Generation Y's dining out behavior

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Bendegul Okumus ◽  
Ahmet Bulent Ozturk ◽  
Anil Bilgihan
Keyword(s):  
United States ◽  
Service Industry ◽  
Food Service ◽  
The United States ◽  
Content Type ◽  
Gen Y ◽  
Customer Group ◽  
The Us ◽  
Research Findings ◽  
Eating Out

PurposeThe purpose of this research is to examine the dining out activities of Gen Y's in the United States. In particular, it focuses on dining frequency, restaurant selection, restaurant segments and demographic features of Gen Yers.Design/methodology/approachEmpirical data for this study were collected from 631 Gen Y's living in the United States.FindingsThe research findings reveal a nascent exploration of eating out preferences of the Gen Y population in an industrialized country in the food service context.Research limitations/implicationsGeneration Y is a lucrative and growing customer group for the US foodservice industry. They dine out more frequently than the rest of the population and their dining out preferences are different from other cohorts.Originality/valueThis study offers some practical implications on Gen Y's dining out behavior for food service industry and restaurateurs.

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