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Articles 1 - 5 of 5
Full-Text Articles in Food and Beverage Management
Service Robots With Low Anthropomorphism In Restaurants: Consumer Reactions And Implications, Ferhat Eren, Volkan Genc
Service Robots With Low Anthropomorphism In Restaurants: Consumer Reactions And Implications, Ferhat Eren, Volkan Genc
Journal of Global Hospitality and Tourism
This study investigates consumer responses to low-anthropomorphic service robots in restaurant front of-house roles using the AIDUA (Artificially Intelligent Device Use Acceptance). Data from 1,268 participants were analysed using PLS-SEM. The results revealed that social impact and anthropomorphism significantly influenced both performance and effort expectancy, while hedonic motivation influenced only performance expectancy. Performance expectancy strongly influenced emotions, which in turn significantly influenced both the willingness to use service robots and objections to their use. However, effort expectancy did not significantly influence emotions. The findings validate the AIDUA model in this context and offer practical insights for robot design and implementation.
Customer Food Intake: An Empirical Analysis Of Gender, Restaurant Use And Attitude Toward Fast Food Among Adolescents And Young Adults, In Nairobi, Kenya, Gerishom G. Madivoli, Rosemarie Ayuma Khayiya, Beatrice Kamau
Customer Food Intake: An Empirical Analysis Of Gender, Restaurant Use And Attitude Toward Fast Food Among Adolescents And Young Adults, In Nairobi, Kenya, Gerishom G. Madivoli, Rosemarie Ayuma Khayiya, Beatrice Kamau
Journal of Global Hospitality and Tourism
Fast food is the fastest- growing food category worldwide, providing young people and adolescents with a quick, cost- effective, and easily accessible alternative to home- cooked meals. There has been considerably less research into how gender, restaurant usage, and attitudes influence patterns of fast- food consumption. Moreover, the growth of the fast- food industry in every nation creates a significant environmental impetus for increasing fast food consumption and promoting unhealthy eating behaviours. If this issue is not addressed, the prevalence of lifestyle diseases such as obesity, along with the costs of managing these conditions, will escalate, particularly in Kenya. This …
Crisis To Success: Online Food Delivery For Restaurants’ Sales Performance And Customer Purchase Intention, Wenfang Liu, Jaewook Kim
Crisis To Success: Online Food Delivery For Restaurants’ Sales Performance And Customer Purchase Intention, Wenfang Liu, Jaewook Kim
Journal of Global Hospitality and Tourism
Identifying factors influencing food delivery sales and customers’ intentions amid pandemic restrictions aids strategic planning for restaurant business in uncertain business environments. This paper aims to explore restaurant survival strategies by examining customers’ purchase intentions towards online food delivery services. The results of this paper assist restaurant business in establish a sustainable competitive advantage amidst market crises with a focus on organizational learning for future events. This paper utilized a mixed-method approach and comprised two studies. Study one explores factors affecting online food delivery sales through multiple linear regression analysis. Study two investigates customers’ intentions under online payment concerns through …
Determinants Of Food Waste: Tpb And Moderating Impact Of Demographics & Guilt, M Mansha Tahir
Determinants Of Food Waste: Tpb And Moderating Impact Of Demographics & Guilt, M Mansha Tahir
Journal of Global Hospitality and Tourism
Increase in number of people dining out significantly contributes to food waste in restaurants. It is crucial to understand the determinants of food waste. Such determinants are influenced by demographics as well as emotional factors. The present study is meant to understand such factors through the lens of the Theory of Planned Behavior (TPB). Participants’ intentions are influenced by guilt and this study was conducted to examine the moderating role of guilt. Hypotheses were tested with analysis of data collected from 423 participants. Constructs of extended model were analyzed with AMOS (V.21) for structural equation modeling whereas moderations were tested …
Effects Of Nutrient Claims On Consumer Purchasing Of Snacks In White-Collar And Blue-Collar Working Environments, Cecily R. Martinez, Amy M. Bardwell, Julie R. Schumacher, Jennifer L. Barnes
Effects Of Nutrient Claims On Consumer Purchasing Of Snacks In White-Collar And Blue-Collar Working Environments, Cecily R. Martinez, Amy M. Bardwell, Julie R. Schumacher, Jennifer L. Barnes
Journal of Global Hospitality and Tourism
The objective of this study was to examine nutrient claims signage on the purchasing of snacks in corporate foodservice operations. The effectiveness of claims among foodservice operations serving primarily administrative roles (white-collar) were compared with those serving primarily manufacturing roles (blue-collar). An experimental study was conducted through the implementation of six nutrient claims evaluated by a group of registered dietitians. The snack items were conveniently placed near the cash register to “nudge” purchases, and sales of snacks before and after the implementation of claims were examined. Paired-samples t-tests indicated that after nutrient claims were implemented, sales of snacks increased …