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The Effects Of Franchisee Gender On Consumer Perceptions Of Performance And In Quick Service Restaurants, Kimberly Mathe
The Effects Of Franchisee Gender On Consumer Perceptions Of Performance And In Quick Service Restaurants, Kimberly Mathe
Graduate Student Research Conference in Hospitality and Tourism
By 2015 restaurant revenues are to reach $2.2 trillion (GIA, 2009). Despite the revenues that foodservice generates, one factor remains missing in the restaurant community: women franchisees. In the most recently published report by International Franchise Association (2002), women ownership constituted 13.2% of franchised restaurants. The purpose of this paper is to explore how women franchisees perform in critical restaurant operations including cleanliness, friendliness, service failure and recovery. Using a nationally franchised restaurant, this study finds that franchise gender plays a critical factor in customer perceptions of a restaurant. Moreover, the main and interaction effects between each of the four …
Exploration Of Attitudes And Behaviors Of Consumer With Food Allergies About Dining Out: A Focus Group Study, Yee Ming Lee, Junehee Kwon
Exploration Of Attitudes And Behaviors Of Consumer With Food Allergies About Dining Out: A Focus Group Study, Yee Ming Lee, Junehee Kwon
Graduate Student Research Conference in Hospitality and Tourism
Aim: To investigate attitudes and behaviors of consumers with food allergies about dining out. Method: All sessions were audio-taped, transcribed verbatim, and analyzed using NVivo Version 8.0. Results: Seventeen participants participated in four focus group sessions. Participants perceived cross-contact, hidden ingredients, and miscommunication as potential causes of food allergic reactions. Perceived barriers to provide allergen-free food were lack of training and awareness among employees. Participants perceived buffet, ethnic and specialty restaurants as risky dining places but preferred national brand, chain restaurants. Participants expected the servers to follow the given instructions and have the major allergens and ingredients listed on the …
Consumers’ Responses To Health Inspection Report: The Effect Of Source Credibility And Message Style, Jin-Kyung Choi
Consumers’ Responses To Health Inspection Report: The Effect Of Source Credibility And Message Style, Jin-Kyung Choi
Graduate Student Research Conference in Hospitality and Tourism
Restaurant inspection reports are widely accessible to the public and considered important information to gauge the food safety practices at restaurants. Restaurant inspection resports are available from different information sources as well as in different formats. However, research on the impact of restaurant inspection report on consumer responses is scant. This study examined the effect of information source and message style on consumer responses to restaurant inspection reports. Information source and message style of restaurant inspection reports were manipulated with hypothetical scenarios in a 3 x 3 full-factorial design. The results showed that message style had a significant effect on …
Incentives In The Restaurant Industry: An Analysis Of Consumer Tipping Behavior, Patrick G. Jabbour, Woody G. Kim
Incentives In The Restaurant Industry: An Analysis Of Consumer Tipping Behavior, Patrick G. Jabbour, Woody G. Kim
Graduate Student Research Conference in Hospitality and Tourism
Tipping is an important part of the restaurant industry. In the United States, tips in the food industry alone amount to almost 44 billion every year. Furthermore, tips often account for a large majority of a server's paycheck. This study will examine the relationship between tipping and other important variables such as, personality type, consumer demographics (e.g., gender, age, race), as well as, purchase pattern (e.g., meal-type variables and alcohol consumption). At the same time, this study will attempt to incorporate the service quality element into the above explanatory variables. This will help to facilitate the investigation of the relationship …
The Impact Of Online Reservation Systems: For Chain Restaurant, Ryan P. Smith
The Impact Of Online Reservation Systems: For Chain Restaurant, Ryan P. Smith
Graduate Student Research Conference in Hospitality and Tourism
Restaurants have used various methods for making reservations in order to maximize the cover count for their particular restaurant. Online reservations systems have made it easy for restaurants to create a table layout specific to their restaurant and to manage their reservations, as well as the table seating during service. A reservation is the end result of the decision process, but to better understand the value of an online reservation system, getting to that end result, this study investigates the pre-purchase decision thinking of guests. It evaluates the effectiveness of the system to all guests looking at how purchase decisions …