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An Evaluation Of Three Nutrition Labeling Formats For Restaurant Menus, Li Ge, Carl Behnke, Barbara Almanza
An Evaluation Of Three Nutrition Labeling Formats For Restaurant Menus, Li Ge, Carl Behnke, Barbara Almanza
Hospitality Review
This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symbol, and a nutrient list. Daily sales data for a table-service restaurant located on a university campus were recorded during a four-week period from January to February 2013 to examine changes in average nutritional content of the entrees purchased by customers when different nutrition labels were provided. A survey was conducted to assess the customers’ use of nutrition labels, their preferences among the three labeling formats, their entree selections, their cognitive beliefs with regard to healthy eating, and their demographic characteristics. A total of 173 questionnaires were …
Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang
Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang
Hospitality Review
Despite rapid growth in the quality and volume of hospitality graduate research and education in recent years, little information is available in the extant body of literature about the program choices of hospitality management graduate students, information that is crucial for program administrators and faculty in their attempts to attract the most promising students to their programs. This paper reports on a study among graduate students in U.S, hospitality management programs designed to understand why they chose to pursue their degrees at their programs of choice. Given the large numbers of international students presently enrolled, the study additionally looked into …
Restaurant Industry Perspectives On Pro-Social Rule Breaking: Intent Versus Action, Catherine R. Curtis Ph.D.
Restaurant Industry Perspectives On Pro-Social Rule Breaking: Intent Versus Action, Catherine R. Curtis Ph.D.
Hospitality Review
The resounding message extracted from the service literature is that employees serve pivotal functions in the overall guest experience. This is of course due to the simultaneous delivery of personalized service provision with resultant consumption of those services. This simultaneous delivery and consumption cycle is at times challenged by a perceived desire to accommodate guest request that may violate, to a greater or lesser degree, an organizational rule. This is important to note because increased interactions with customers enable frontline employees to have a better sense of what customers want from the company as well as from the company itself …