Search results: 55,755 results (approx.)

1. The impact of expectation discrepancy on food consumers' quality perception and purchase intentions: exploring mediating and moderating influences in China.

The discrepancy between expected and actual food product features can be an important indicator of food quality and thus may inform consumer decisions. Using mixed method design, this paper explores whether and how expectation discrepancy affects food consumers' quality perception and purchase...

Author(s) : Liu ZhaoGe; Li XiangYang; Wu Chong; Zhang RuiJin; Durrani, D. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2022 Vol.133 No.Part B ref.38

2. The effects of tip distribution policies: servers' keeping vs sharing/pooling tips affects tippers' sentiments but not tip-giving.

The U.S. Department of Labor recently loosened regulations about who can and cannot participate in tip-sharing and/or pooling and there is interest among restaurateurs and others in expanding use of these policies as a way to reduce front and back-of-house pay differences, so understanding their...

Author(s) : Lynn, M.; Ni XinYue

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.50

3. How rainy-day blues affect customers' evaluation behavior: evidence from online reviews.

Although many firms deem weather conditions relevant to customers' decision making and satisfaction, firms often struggle to quantify the impact of weather on customers' online evaluation behavior. By combining hourly weather data and online review data from an online booking platform, this study...

Author(s) : Zhang ZiQiong; Qiao ShuChen; Li HengYun; Zhang ZiLi

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.54

4. How consumers perceive authenticity in restaurants: a study of online reviews.

Investigations into the multi-dimensionality of authenticity as expressed in restaurant contexts have been scarce. This study attempts to fill this gap by examining how consumers perceive authenticity in restaurant experiences by analysing their authenticity judgements from online reviews. An...

Author(s) : Le, T. H.; Arcodia, C.; Novais, M. A.; Kralj, A.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.59

5. Effects of offering incentives for reviews on trust: role of review quality and incentive source.

Incentives are often used by businesses to motivate customers to post reviews of their products or services online. However, the impact of those incentives on customers who are on the receiving end of such electronic word-of-mouth (eWOM) behaviors are rarely examined. This study explores the...

Author(s) : Ai Jin; Gursoy, D.; Liu Yue; Lv XingYang

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.70

6. Consumers' willingness to pay for information transparency at casual and fine dining restaurants.

American consumer preference for restaurant food is shifting based on personal health, food quality, and environmental impact. However, data on information related to these preferences are limited. This research uses two national online surveys to examine American consumer preferences and values...

Author(s) : Nguyen, L.; Gao ZhiFeng; Anderson, J. L.; Love, D. C.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2022 Vol.100 ref.117

7. Healthy or not: influencing attention to bias food choices.

Previous work has shown that people are more likely to choose a food item that was cued by an arrow briefly presented before the presentation of two options. This preference for cued over uncued items could be explained by a shift of attention. In the current study, we investigated whether we could ...

Author(s) : Schomaker, J.; Vriens, M.; Jarva, H. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.69

8. Assessing user adoption of a new-market disruptive innovation: the LUD (Learning-Use-Deprivation) framework.

Innovation can be driven by optimization and improvement through existing product categories and actual market conditions (e.g., sustaining or incremental innovation). However, it can also be driven by a willingness to change the market, namely, the so-called disruptive innovation. While many...

Author(s) : Morizet, D.; Doyen, A.; Dairou, V.; Lebarbanchon, L.; Spinelli, S.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.54

9. Using food choice questionnaire to explain Millennials' attitudes towards craft beer.

This study investigated the relationship between Millennials' attitudes towards drinking craft beer and food choice factors grounding the Food Choice Questionnaire (FCQ) to explore consumer priorities and concerns towards this alcoholic beverage. A survey was administered online to five craft beer...

Author(s) : Rivaroli, S.; Calvo-Porral, C.; Spadoni, R.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.80

10. Do efforts to reduce packaging waste impact preferences for meal kits?

The food industry has been innovative in developing new products and services in response to the increasing demand for healthy and convenient food. Meal kits, a growing segment in the market, provide pre-measured bundles of raw ingredients with recipe cards for a complete home-cooked meal. However, ...

Author(s) : Yoon SunGeun; Gao ZhiFeng; House, L.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.60

11. Effect of information on consumers' sensory evaluation of beef, plant-based and hybrid beef burgers.

This study assessed the effect of providing information on the consumers' sensory evaluation of three burgers: 100% beef, 100% plant-based and a hybrid (60% beef and 40% vegetables). A total of 99 UK consumers with balanced age and gender were recruited. Consumers assessed the burgers under blind,...

Author(s) : Grasso, S.; Rondoni, A.; Bari, R.; Smith, R.; Mansilla, N.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.35

12. No evidence that consumption and reward words on labels increase the appeal of bottled water.

Many people consume too much sugar from sugar-sweetened beverages (SSBs) and would benefit from drinking water instead. Previous research has shown that taste and reward expectations play a key role in food and drink choices, and that thinking about drinks in terms of consuming and enjoying them...

Author(s) : Claassen, M. A.; Rusz, D.; Papies, E. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.53

13. Comparison of different ways of handling L-shaped data for integrating sensory and consumer information.

Different approaches for handling L-shaped data are compared for the first time in a study conducted with Norwegian consumers. Consumers (n = 101) valuated eight different yoghurt profiles varying in three intrinsic attributes such as viscosity, particle size, and flavour intensity following a full ...

Author(s) : Asioli, D.; Quoc Cuong Nguyen; Varela, P.; Næs, T.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.31

14. Crossmodal correspondences between typefaces and food preferences drive congruent choices but not among young consumers.

Several studies suggest that consumers match stimuli across sensory modalities, with angular (vs. round) typefaces typically associated with sourness (vs. sweetness). Drawing on findings from the field of crossmodal correspondences, this study (N = 220) examined potential typeface effects in...

Author(s) : Otterbring, T.; Rolschau, K.; Furrebøe, E. F.; Nyhus, E. K.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.92

15. Impact of consumer global-local identity on attitude towards and intention to buy local foods.

The outbreak of the coronavirus pandemic (Covid-19) has profoundly affected the food systems, leading to consumer concerns about the lack of reliability and safety of global foods and a growing trend towards consuming local foods. Consumers have formed multicultural identities, such as global...

Author(s) : Zhang Ting; Chen Jing; Grunert, K. G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.73

16. Contextual acceptance of novel and unfamiliar foods: insects, cultured meat, plant-based meat alternatives, and 3 d printed foods.

Engineering healthy diets from sustainable food resources undoubtedly constitutes a major global challenge. One solution to the problem of developing healthy and sustainable diets involves the incorporation of various novel/unfamiliar foods into our diets (e.g., insect-based foods, cultured meats,...

Author(s) : Motoki, K.; Park JaeWoo; Spence, C.; Velasco, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.89

17. Factors affecting odour-induced taste enhancement.

Reducing the use of calorific sweeteners in sugar-sweetened beverage while, at the same time, maintaining the perceived sweetness is an important issue for the food industry given the growing global obesity crisis, and the need for many consumers around the world to reduce their sugar intake. A...

Author(s) : Spence, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.156

18. Sustainable consumption in Taiwan retailing: the impact of product features and price promotion on purchase behaviors toward expiring products.

Food waste is a waste of social resources, and causes environmental pollution and ecological damage. The ratio of food waste generated in the food supply chain is greatest in the retail and personal consumption stages. At this stage, the disposal of expiring products is an issue in food waste....

Author(s) : Chang HsiuHua; Su JingWen

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2022 Vol.96 ref.36

19. Eating local and in-season fruits and vegetables: carbon-water-employment trade-offs and synergies.

What would the effect on the employment and environmental footprint be if Spanish households substituted imported fresh fruits and vegetables with local production? Are the impacts similar over the entire year? Is it possible to find a general pattern that allows for straightforward household...

Author(s) : López, L. A.; Tobarra, M. A.; Cadarso, M. Á.; Gómez, N.; Cazcarro, I.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Ecological Economics 2022 Vol.192 ref.63

20. Development and validation of a casino service quality scale: a holistic approach.

The primary purpose of this inquiry was to reexamine casino service quality scale development in a major U.S. gaming market. A secondary objective was to then examine this relationship with the satisfaction and loyalty constructs, as the structural connection among service quality, customer...

Author(s) : Bradley, G. T.; Wang Wei

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Tourism Management 2022 Vol.88 ref.151

21. A common framework for using and reporting consumer purchase data (CPD) in foodborne outbreak investigations in Europe.

Consumer purchase data (CPD) can be a powerful tool in the investigation of foodborne outbreaks through analyses of electronic records of food that individuals buy. The objective of this study was to develop a common framework for use of CPD in foodborne outbreak investigations using the expertise...

Author(s) : Jore, S.; Braae, U. C.; Møller, F. T.; Friesema, I.; Paranthaman, K.; Jalava, K.; Jourdan-Dasilva, N.; Löf, E.; Rehn, M.; Ethelberg, S.

Publisher : Taylor & Francis, Abingdon, UK

Journal article : Infection Ecology & Epidemiology 2022 Vol.12 No.2007828 ref.15

22. Young consumers' purchase intention toward organic food: exploring the role of mindfulness.

Purpose: The role of mindfulness in influencing green behaviors has been recognized in literature though it has not been explored sufficiently in the context of organic food. This study makes an attempt to explore the role of mindfulness in influencing young consumers' purchase intention (PI)...

Author(s) : Alok Tewari; Smriti Srivastava; Divya Gangwar; Verma, V. C.

Publisher : Emerald Publishing, Bingley, UK

Journal article : British Food Journal 2022 Vol.124 No.1 pp.78-98 ref.125

23. Non-vegan consumers buying vegan food: the moderating role of conformity.

Purpose: Non-vegan consumers are increasingly shifting their food habits and lifestyles towards vegan food. Thus, in addition to traditional, though poorly studied, ethical motives (i.e. animal, environmental, spiritual, health concerns), other factors may influence the purchase of vegan food....

Author(s) : Martinelli, E.; Canio, F. de

Publisher : Emerald Publishing, Bingley, UK

Journal article : British Food Journal 2022 Vol.124 No.1 pp.14-30 ref.74

24. Beyond a single firm and internal focus service failure/recovery: multiple providers and external service recoveries.

Moving beyond the traditional focus on single service providers and internal service recoveries, this article extends service failure/recovery research by examining the effect on consumer evaluations and behavior of (1) a series of service failures that involve multiple entities in the creation of...

Author(s) : Weber, K.; Hsu, C. H. C.

Publisher : Sage Publications, Thousand Oaks, USA

Journal article : Journal of Travel Research 2022 Vol.61 No.1 pp.50-63 ref.71

25. Evolutionary aspects of scarcity information with regard to travel options: the role of childhood socioeconomic status.

This research used three experimental studies to examine the effect of scarcity information on choosing a hotel room online. The studies also investigated the moderating role of the buyer's childhood socioeconomic status (SES), using evolutionary perspectives and the life history theory. Our...

Author(s) : Park JooYoung; Kim JungKeun; Kim SeongSeop

Publisher : Sage Publications, Thousand Oaks, USA

Journal article : Journal of Travel Research 2022 Vol.61 No.1 pp.93-107 ref.67