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Exploring Food Neophobia And Perceptions Of Ethnic Foods: The Case Of Chinese And Thai Cuisines, Amelia Estepa Asperin Phd, Woomi Jo Phillips Phd, Kara Wolfe Phd
Exploring Food Neophobia And Perceptions Of Ethnic Foods: The Case Of Chinese And Thai Cuisines, Amelia Estepa Asperin Phd, Woomi Jo Phillips Phd, Kara Wolfe Phd
International CHRIE Conference-Refereed Track
This preliminary study explored the application of Pliner and Hobden’s (1992) Food Neophobia Scale (FNS), and the Food Attitudes Scale (FAS) established by Aikman, Crites, and Fabrigar (2006) for measuring perceptions of ethnic cuisines among the college-age population of the upper Midwest. Although the FNS was stable and factored as expected, the FAS was not suitable for evaluating cuisines as a whole instead of specific food items. Additionally, individuals who were highly food neophobic exhibited greater negative attitudes towards Chinese and Thai cuisines. Conversely, individuals who were low on the food neophobic continuum exhibited more positive attitudes towards the cuisines.
Characteristics And Perception Of Healthy Food As Perceived By College Students, Sang-Mook Lee, Nae-Hyun Jin, Deborah Fowler, Jessica Yuan
Characteristics And Perception Of Healthy Food As Perceived By College Students, Sang-Mook Lee, Nae-Hyun Jin, Deborah Fowler, Jessica Yuan
International CHRIE Conference-Refereed Track
This study was designed to determine the characteristics of healthy food as reported by college students at a university in the southwestern United States. The results of this study validated the premise that healthy foods could be identified by classifying several features common to them, and that healthy food could then be defined using these characteristics: “low calorie food” (α=.869), “low greasy food & healthy drink” (α=.764), and “low cholesterol food “ (α=.734). This study helped to classify the characteristics of healthy food and, therefore, this information could be used to develop healthy menus in university foodservice settings and related …
Handwashing Compliance Rates And Predictors In A College Town Environment, Carl P. Borchgrevink Ph.D, Jaemin Cha Ph.D, Seunghyun Kim Ph.D., Maria Frangos, Meghan Clark, Aaron Bradford
Handwashing Compliance Rates And Predictors In A College Town Environment, Carl P. Borchgrevink Ph.D, Jaemin Cha Ph.D, Seunghyun Kim Ph.D., Maria Frangos, Meghan Clark, Aaron Bradford
International CHRIE Conference-Refereed Track
Handwashing fights disease and infection. Many do not wash their hands when the behavior in which they engage would warrant such; most handwashing research has taken place in high traffic environments such as airports and public attraction venues and has established a persistent gender difference in handwashing compliance. This research replicates earlier work within a college town environment, extends our understanding of handwashing behaviors, notes differences in handwashing rates across establishments, and establishes several environmental and demographic predictors of handwashing compliance. The results can help increase handwashing rates at hospitality establishments and increase public health.
Tipping: African American Perceptions And Practices, Beverly A. Bryant Dr, Lionel M. Thomas Dr., Lachelle R. Wilborn Dr.
Tipping: African American Perceptions And Practices, Beverly A. Bryant Dr, Lionel M. Thomas Dr., Lachelle R. Wilborn Dr.
International CHRIE Conference-Refereed Track
Of late, tipping has become a topic of great debate. This pilot study attempted to capture tipping perceptions and practices in a largely minority population. The study found that respondents perceived the need to tip restaurant servers more regularly than other hospitality service providers such guest service employees and shuttle drivers. The study indicated that the respondents were inconsistent with their perceptions regarding the importance of tipping and practices for two out of the three service providers (guest service employees and hotel shuttle drivers) regarding tipping in the restaurant establishments. The results also indicated that prompt service, attentiveness, a warm …
Qsr Choice: Key Restaurant Attributes And The Role Of Gender, Age And Dining Frequency, Robert J. Harrington, Michael C. Ottenbacher, Kelly A. Way
Qsr Choice: Key Restaurant Attributes And The Role Of Gender, Age And Dining Frequency, Robert J. Harrington, Michael C. Ottenbacher, Kelly A. Way
International CHRIE Conference-Refereed Track
This study examined the relationship among seven QSR attribute factors that impact QSR selection decisions. The seven factors are described as quality indicators, setting, marketing, price/value indicators, dietary considerations, access issues and special promotion. Gender, age and dining frequency were shown to impact the strength of the relationship with many of these factors. The results of this study provide valuable information for practitioners involved in QSR concept planning and operations management. The findings support the need of researchers to evaluate and control key customer variables in service encounter research.
Examination Of The Reliability And Validity Of An Instrument For Measuring Restaurant Website Quality (Dinewebqual), Hak-Seon Kim, Kwang-Woo Lee, Dong-Soo Lee, Hyun-Woo Joung, Jingxue (Jessica) Yuan
Examination Of The Reliability And Validity Of An Instrument For Measuring Restaurant Website Quality (Dinewebqual), Hak-Seon Kim, Kwang-Woo Lee, Dong-Soo Lee, Hyun-Woo Joung, Jingxue (Jessica) Yuan
International CHRIE Conference-Refereed Track
This study was an examination of the reliability and validity of a multiple scale for measuring quality of restaurant website. A questionnaire was administered to a convenience sample of 211 students in Midwestern region of the United States. Respondents were randomly asked about one restaurant website among three family restaurant websites. Confirmatory Factor Analysis (CFA) revealed that three dimensions, titled “Aesthetic,” “Ease of Use,” and “Product Quality Assurance,” have construct validity and Cronbach’s alpha coefficient and composite reliabilities were tested. Empirically, these three dimensions of website quality in family restaurant also were supported by the structural equation modeling developed in …
Training Motivational Factors As Predictors Of Employees' Training Satisfaction In Foodservice Operation, Hyun-Woo Joung, Eun-Kyong Choi, Ben K. Goh
Training Motivational Factors As Predictors Of Employees' Training Satisfaction In Foodservice Operation, Hyun-Woo Joung, Eun-Kyong Choi, Ben K. Goh
International CHRIE Conference-Refereed Track
Fundamentally, investment in training by the company can lead to the retention and motivation of its talented staff and promote high self-fulfillment by providing career development. The objectives of this study were (a) to investigate training motivational factors affecting employees’ training satisfaction and (b) to assess the employees’ (training) satisfaction with training motivational factors. Furthermore, by developing employees’ training motivation model and conducting multiple regression analysis, two types of motivations were positively related to employees’ training satisfaction. Meantime, the employees’ training satisfaction was a significant determinant factor in improving job satisfaction.
Hospitality Management Graduate Perceptions Of Management Development Practices, Edwin N. Torres, Howard Adler
Hospitality Management Graduate Perceptions Of Management Development Practices, Edwin N. Torres, Howard Adler
International CHRIE Conference-Refereed Track
Companies have long recognized the importance of training and developing their managers in order to prepare them for their short and long-term careers. Formal management development programs and other less formal means of management development abound in the hospitality industry. Therefore, it would be pertinent to ask whether these programs are perceived to be effective in the eyes of the entry-level managers exposed to them. This study will seek a deeper understanding of the management development practices, procedures, techniques and their effects on job satisfaction, and organizational commitment.
Changing Food Safety Behavior Among Latino(A) Food Service Employees: The Food Safety Belief Model, Seonghee Cho, Jean Hertzman, Mehmet Erdem, Patton Garriott
Changing Food Safety Behavior Among Latino(A) Food Service Employees: The Food Safety Belief Model, Seonghee Cho, Jean Hertzman, Mehmet Erdem, Patton Garriott
International CHRIE Conference-Refereed Track
Reducing the risk and occurrence of foodborne illness is a constant priority for the foodservice industry. Latino(a)s represent 22% of the foodservice workforce. While food safety training programs translated in Spanish are available in the marketplace, a model specifically incorporating Latino(a) cultural preferences has not been developed. This study uses the Health Belief Model to investigate Latino(a) foodservice employees attitudes towards food safety and antecedents of food safety behavior. Results showed that food safety knowledge significantly influenced ‘perceived susceptibility’, ‘severity’, and ‘barriers,’ but not food safety behavior. The analysis indicated that ‘perceived benefits’ and ‘cues to action’ have a direct …
Recipients' Perception Of Service Quality, Satisfaction And Their Behavioral Intention In Home-Delivered Meal Program, Hak-Seon Kim, Hyun-Woo Joung, Jingxue (Jessica) Yuan, Lynn V. Huffman
Recipients' Perception Of Service Quality, Satisfaction And Their Behavioral Intention In Home-Delivered Meal Program, Hak-Seon Kim, Hyun-Woo Joung, Jingxue (Jessica) Yuan, Lynn V. Huffman
International CHRIE Conference-Refereed Track
This study was conducted to evaluate the recipients’ perception of service quality, satisfaction, and behavioral intention in home delivery program. Using structural equation modeling, this paper shows that food quality and volunteer’s attitude stimuli that enhance satisfaction. Results also suggest that satisfaction mediate the relationship between food quality and behavioral intentions. The results are theoretically and practically meaningful because they address the relationships among three types of perceived quality (food, kindness, and responsiveness), satisfaction, and behavioral intentions in the meals-on-wheels program.
Determinants And Impacts Of Customers’ Menu Choice Regarding The Familiarity In The Authentic Chinese Restaurant Context, Yan Zhong, Kisang Ryu
Determinants And Impacts Of Customers’ Menu Choice Regarding The Familiarity In The Authentic Chinese Restaurant Context, Yan Zhong, Kisang Ryu
International CHRIE Conference-Refereed Track
The study examined the determinants and impacts of menu choice (familiar food versus novel food) in an authentic Chinese restaurant setting. A conceptual model is built to explore the linkages between determinants (perceived risk taking, physical environment, and service quality) and outcome variables (disconfirmation, customer satisfaction, and loyalty). A structural equation modeling analysis revealed that perceived risk-taking had significant effects on the in menu choice regarding the familiarity, while menu choice had significant effects on disconfirmation, which in turn had a significant influence on customer satisfaction. Additionally, customer satisfaction had significant impacts on both revisit intention and word-of -mouth intention. …
Assessing The Utility Of Restaurant Descriptors And Typologies For Advancing The Body Of Knowledge In Restaurant Management, Bonnie M. Canziani, Barbara A. Almanza, Merrick J. Mckeig
Assessing The Utility Of Restaurant Descriptors And Typologies For Advancing The Body Of Knowledge In Restaurant Management, Bonnie M. Canziani, Barbara A. Almanza, Merrick J. Mckeig
International CHRIE Conference-Refereed Track
The study begins with a review of existing typologies in the restaurant management literature. Segment labels from three typologies are used as keywords to collect 251 empirical studies from nine relevant academic journals serving the restaurant management discipline. Content analysis of titles, abstracts, and methodology sections reveals inconsistent use of existing typologies and limited use of effective restaurant descriptors. Recommendations are offered to optimize the use of restaurant descriptors so that the content of empirical studies may be more effectively accessed, digested, and compared across, thereby enhancing the communication of advances in the restaurant management body of knowledge.
The Difference Of Resident And Non-Resident Customer Based On Service Quality In The Restaurant Business Using Cart Methodology, Kwang-Woo Lee, Jin-Soo Hwang, Young-Gin Choi
The Difference Of Resident And Non-Resident Customer Based On Service Quality In The Restaurant Business Using Cart Methodology, Kwang-Woo Lee, Jin-Soo Hwang, Young-Gin Choi
International CHRIE Conference-Refereed Track
The food industry contributes to a nation’s economic development in many respects. According to the National Restaurant Association in 2009, there are 945,000 restaurants and sales in the restaurant industry are $566 billion a year, which make up about 13million people or 9% of the U.S. workforce food industry. Both the sales and the number of workforce engaged in the food industry have increased steadily since 1970. In other words, as the United States is experiencing remarkable growth in the restaurant business, there is a great deal of competition for surviving in competitive industry.
Innovative Catering – Ecological And Visionary Service Innovation, Vesa (V.A.) Antero Heikkinen, Jouni Ahonen, Risto Karmavuo
Innovative Catering – Ecological And Visionary Service Innovation, Vesa (V.A.) Antero Heikkinen, Jouni Ahonen, Risto Karmavuo
International CHRIE Conference-Refereed Track
Innovative Catering is a research, development and innovation project that involves HAAGA-HELIA University of Applied Sciences, Finnish hospitality industry and the industry‟s technology and appliance manufactures. The objective is to build an experiential restaurant concept. The aim of this paper is to describe the restaurant concepts on Innovative Catering and the visionary and technological phenomena involved into project‟s construction and illustration. Innovative Catering will be implemented as an action research co-operation in three phases between researchers, specialists and corporate networks in addition to university students. The Innovative Catering project embarks on building three eco-intensive experiential catering production systems and distribution …
Influence Of Physical Environment On Disconfirmation, Customer Satisfaction, And Customer Loyalty For First-Time And Repeat Customers In Upscale Restaurants, Kisang Ryu, Heesup Han
Influence Of Physical Environment On Disconfirmation, Customer Satisfaction, And Customer Loyalty For First-Time And Repeat Customers In Upscale Restaurants, Kisang Ryu, Heesup Han
International CHRIE Conference-Refereed Track
This study proposed a conceptual model to examine how customers’ perceptions of physical environment influence disconfirmation, customer satisfaction, and customer loyalty for first-time and repeat customers in upscale restaurants. Using a structural equation modeling analysis, this study showed that facility aesthetics, lighting, layout, and social factors had significant effects on disconfirmation. Moreover, disconfirmation had direct influences on customer satisfaction and customer loyalty. Customer satisfaction also positively influenced customer loyalty. Finally, the impacts of facility aesthetics, lighting, service product, and social factors on disconfirmation significantly differed between first-timers and repeaters. The implications for academic researchers and marketing practitioners were discussed.
Role Conflict, Role Ambiguity And Work-Family Conflict Among University Foodservice Managers, Bill Ryan, Jintao (Emily) Ma, Minyen Cathy Ku
Role Conflict, Role Ambiguity And Work-Family Conflict Among University Foodservice Managers, Bill Ryan, Jintao (Emily) Ma, Minyen Cathy Ku
International CHRIE Conference-Refereed Track
The purpose of this study was to assess the effect of role ambiguity, role conflict and work schedule on university foodservice managers’ perception of work-family conflict. It also assessed work-family conflict’s influence on university foodservice managers’ turnover intention. The results indicated that as role ambiguity and work hours worked per week increased the level of work-family conflict increased, and role ambiguity was the strongest contributor to work-family conflict. Some role conflict has a negative influence on, but too many roles can be detrimental. Work-family conflict explained about 14% of turnover intention among university foodservice managers.
Food-Related Lifestyle Segments And Mature Consumers’ Attitudes To Home Meal Replacement, Yoon Jung Jang, Woody G. Kim, Il Sun Yang
Food-Related Lifestyle Segments And Mature Consumers’ Attitudes To Home Meal Replacement, Yoon Jung Jang, Woody G. Kim, Il Sun Yang
International CHRIE Conference-Refereed Track
The objectives of this study are to explore food-related lifestyle segments of the mature market, identify its socio-demographic characteristics and investigate differences in attitude to home meal replacement. A survey was conducted with adults 55 years of age and older living in Seoul. Out of 600 questionnaires distributed, 401 were retained for final analysis: a response rate of 67%. Cluster analysis identified five consumer segments. Significant differences were found among the five segments in terms of socio-demographic characteristics and attitudes to HMR. This study shows operators of HMR the patronage motives and attributes that each segment values when considering HMR.
A Comparison Of The Restaurant Selection Preferences Between Residents And Visitors Of South Florida, Jin-Kyung Choi, Ji-Eun Lee, Jinlin Zhao
A Comparison Of The Restaurant Selection Preferences Between Residents And Visitors Of South Florida, Jin-Kyung Choi, Ji-Eun Lee, Jinlin Zhao
International CHRIE Conference-Refereed Track
The purpose of the present study is to examine of selection preferences and to compare residents’ preferences with visitors’ ones in South Florida. Using data 290 customers in full-service restaurants, results show that consumers’ restaurant selection preference between residents and visitors is not significantly different; however, there are significant differences among demographic profiles. Implications are discussed to develop unique marketing strategies to attract both residents and visitors in South Florida.
Validating A Dea-Based Menu Analysis Model Using Structural Equation Modeling, Dennis Reynolds, James Taylor
Validating A Dea-Based Menu Analysis Model Using Structural Equation Modeling, Dennis Reynolds, James Taylor
International CHRIE Conference-Refereed Track
Traditional menu management and analysis models share the common and irremediable shortcoming of variable interdependency, in which the central intersection between vectors in a matrix is dictated by the means for the associated variables. Moreover, the limited number of inputs casts suspicion on any conclusions that are drawn. More recent models, such as those that integrate non-parametric statistics including data envelopment analysis (DEA), promise greater utility but have gone largely untested. This paper extends the more holistic model made possible by applying DEA and then tests the resulting archetype using structural equation modeling (SEM). The results suggest that DEA models …
Old Food Was Never Better: Augmenting Event Authenticity At A Medieval Festival, Richard N.S. Robinson
Old Food Was Never Better: Augmenting Event Authenticity At A Medieval Festival, Richard N.S. Robinson
International CHRIE Conference-Refereed Track
This study aimed at developing an understanding of a medieval festival’s visitor attitudes towards how food and beverage (F&B) service might augment an event’s authenticity mission. It applies an authenticity framework to relatively untested aspects of the tourist/visitor experience. Initially, an exploratory ethnographic study was conducted at a pre-festival medieval banquet to explore dimensions of F&B apparent in the literature. This informed a resultant survey which was administered at the festival tournament. Herein is reported the exploratory study and preliminary findings from the survey. In conclusion the paper proposes theoretical contributions, practical implications and considerations for future research.
Managing Strategies At Beijing Olympic Catering Services Project, Jinlin Zhao
Managing Strategies At Beijing Olympic Catering Services Project, Jinlin Zhao
International CHRIE Conference-Refereed Track
This research uses the case study method to analyze strategic management practices for the Beijing Olympic Catering Services project. The data from this research were collected through observations and interviews of the management team. Through a systematic approach, the study reports on management practices reflected in strategic moves, management structure, human resources, purchasing, operation controls, and food safety in a short-term joint-venture project. It is hoped that this study provides insights for future mega-event catering-service projects.