The Effects of Delivery Food Consumer Experience and Emotional Responses on Usage Intention in Food Service Industry

2021 ◽  
Vol 44 (0) ◽  
pp. 59-74
Author(s):  
Mi Jin Kim
Keyword(s):  
Service Industry ◽  
Emotional Responses ◽  
Food Service ◽  
Consumer Experience

scholarly journals Effect of Consumption Value of Restaurant Service on Consumer Satisfaction: Focusing on Consumer Experiences at a Chinese Franchise Restaurant

2020 ◽  
Vol 58 (2) ◽  
pp. 177-186
Author(s):  
Wan Lu Sun ◽  
Hyesun Hwang ◽  
Ji Hyung Hong
Keyword(s):  
Consumer Satisfaction ◽  
Service Industry ◽  
Food Service ◽  
Social Value ◽  
Consumer Experience ◽  
Social Emotional ◽  
Consumption Values ◽  
Functional Value ◽  
Consumer Experiences ◽  
Consumption Value

This study examined consumer experiences on consumption value for the restaurant service and the effect of consumption value on consumer satisfaction. Consumption value was composed of four values: functional, social, emotional, and epistemic. Participants consisted of 407 consumers who live in Shanghai and have experience eating at Haidilao restaurant. The results of this study suggested that the perceived consumption value of the restaurant service varies by the socio-demographic backgrounds of consumers. Consumer satisfaction is affected by the epistemic, emotional, and functional values of the restaurant service. The effect of epistemic value on consumer satisfaction with restaurant service was the highest among all consumption values followed by emotional and functional values. There was no significant effect of social value on consumer satisfaction. This study showed that consumers pursue various values in the restaurant services which had a greater influence on consumer satisfaction than the functional value related to the primary purpose of restaurant services. As the consumer experience diversifies along with the globalized food service industry, it is necessary to improve the consumer satisfaction of restaurant services by investigating what values and experiences consumers pursue. The results of this study contribute to a consumer-oriented service design of restaurants by illuminating consumers’ experiences with consumption values that influence consumers’ satisfaction with the overall restaurant service.

Effect of minimum wage in the food service industry domain

2019 ◽  
Vol 31 (1) ◽  
pp. 265-278
Author(s):  
Bohyun Yoon ◽  
Joonho Moon ◽  
Won Lee
Keyword(s):  
Minimum Wage ◽  
Service Industry ◽  
Food Service

Environmental innovation and the food, energy and water nexus in the food service industry

2021 ◽  
Vol 166 ◽  
pp. 105350
Author(s):  
Fabricia Silva da Rosa ◽  
Rogério João Lunkes ◽  
Francesca Spigarelli ◽  
Lorenzo Compagnucci
Keyword(s):  
Service Industry ◽  
Food Service ◽  
Environmental Innovation ◽  
Food Energy

Non-Muslim consumers’ perception toward purchasing halal food products in Malaysia

2015 ◽  
Vol 6 (1) ◽  
pp. 133-147 ◽  
Author(s):  
Ahasanul Haque ◽  
Abdullah Sarwar ◽  
Farzana Yasmin ◽  
Arun Kumar Tarofder ◽  
Mirza Ahsanul Hossain
Keyword(s):  
Structural Equation ◽  
Random Distribution ◽  
Service Industry ◽  
Food Service ◽  
Food Products ◽  
Content Type ◽  
Muslim Countries ◽  
Equation Modelling ◽  
Halal Food ◽  
Practical Implications

Purpose – This study aims to identify the factors that influence Malaysian non-Muslim consumers’ perception towards buying halal food products. Design/methodology/approach – A structured close-ended questionnaire was used for data collection through a random distribution to 500 non-Muslim consumers from various states in Malaysia. Findings – Using SPSS package, the factor analysis was able to identify three main variables. Later, the hypotheses were tested using structural equation modelling. This study has indicated that the perception of non-Muslim consumers about halal food products is influenced by their attitude, subjective norm and perceived behavioural control, specifically in the context of Malaysia. Research limitations/implications – This finding will help both the academics and the industry food makers in understanding the perception of non-Muslim consumers towards the concept of halal food products. Practical implications – The outcome of the study can serve as a useful reference to relevant Malaysian statutory bodies on the current perception of the Malaysian non-Muslim consumers towards Malaysian halal agenda. This will also help the industry food makers to serve their customers better as well as maximize their profit through a well-planned marketing campaign. Social implications – It prepares a sound basis for Malaysian policymakers to promote the involvement of Malaysian non-Muslim entrepreneurs within the halal food service industry with the intent of improving the socio-economic strata of its participants and, at the same time, fulfilling their religious obligations in providing halal foods for fellow Muslims. Originality/value – Because very few researches have studied non-Muslim consumers’ perception towards halal food products, the development of halal food theory will help in capitalizing the practices in non-Muslim countries.

Hand Washing Frequencies and Procedures Used in Retail Food Services

2008 ◽  
Vol 71 (8) ◽  
pp. 1641-1650 ◽  
Author(s):  
CATHERINE STROHBEHN ◽  
JEANNIE SNEED ◽  
PAOLA PAEZ ◽  
JANELL MEYER
Keyword(s):  
Assisted Living ◽  
Service Industry ◽  
Food Service ◽  
The Elderly ◽  
Hand Washing ◽  
Assisted Living Facilities ◽  
Food Services ◽  
Managerial Control ◽  
Lost Productivity ◽  
Retail Food

Transmission of viruses, bacteria, and parasites to food by way of improperly washed hands is a major contributing factor in the spread of foodborne illnesses. Field observers have assessed compliance with hand washing regulations, yet few studies have included consideration of frequency and methods used by sectors of the food service industry or have included benchmarks for hand washing. Five 3-h observation periods of employee (n = 80) hand washing behaviors during menu production, service, and cleaning were conducted in 16 food service operations for a total of 240 h of direct observation. Four operations from each of four sectors of the retail food service industry participated in the study: assisted living for the elderly, childcare, restaurants, and schools. A validated observation form, based on 2005 Food Code guidelines, was used by two trained researchers. Researchers noted when hands should have been washed, when hands were washed, and how hands were washed. Overall compliance with Food Code recommendations for frequency during production, service, and cleaning phases ranged from 5% in restaurants to 33% in assisted living facilities. Procedural compliance rates also were low. Proposed benchmarks for the number of times hand washing should occur by each employee for each sector of food service during each phase of operation are seven times per hour for assisted living, nine times per hour for childcare, 29 times per hour for restaurants, and 11 times per hour for schools. These benchmarks are high, especially for restaurant employees. Implementation would mean lost productivity and potential for dermatitis; thus, active managerial control over work assignments is needed. These benchmarks can be used for training and to guide employee hand washing behaviors.

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