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1. Consumer knowledge, risk perception and food-handling behaviors - a national survey in China.

Introduction: Foodborne diseases have threatened human health and undermined food industries both domestically and globally, and improper food-handling behaviors have been considered as an important reason. Understanding the key drivers of consumer food-handling behaviors to develop effective...

Author(s) : Wang MingLiang; Huang Lian; Liang Xia; Bai Li

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2021 Vol.122

2. Nudging healthy eating in Dutch sports canteens: a multi-method case study.

Objective: To provide a micro-investigation into the long-term effects and process of implementation of a nudge intervention on food choice in sports canteens. Design: Multi-method case study. Setting: Eight products were added to the range of foods and drinks in two football canteens in the...

Author(s) : Rookhuijzen, M. van; Vet, E. de

Publisher : Cambridge University Press, Cambridge, UK

Journal article : Public Health Nutrition 2021 Vol.24 No.2 pp.327-337 ref.37

3. The influence of board interlocks on firm performance: in the context of geographic diversification in the restaurant industry.

Given the strategic importance of resources and service that interlocking directors bring to a firm, this study aims to examine the influence of board interlocks on financial performance in the restaurant industry based on the resource dependence theory. Further, as the primary purpose, this study...

Author(s) : Song HyoungJu; Lee SeoKi; Kang KyungHo

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Tourism Management 2021 Vol.83

4. Inclusion of nutrition expertise in catering operations at a major global sporting event: a qualitative case study using a foodservice systems approach.

Background: Major sporting event catering is a significant undertaking for foodservice providers, particularly with an increasing focus on sustainability, global health, and nutrition demands of athletes. Yet, the inclusion of nutrition expertise in catering varies significantly between events....

Author(s) : Pelly, F. E.; Tweedie, J.

Publisher : Elsevier, New York, USA

Journal article : Journal of the Academy of Nutrition and Dietetics 2021 Vol.121 No.1 pp.121-133.e1

5. Application of consumer innovativeness to the context of robotic restaurants.

Purpose: The purpose of this paper is to apply the concept of consumer innovativeness to the robotic restaurants field. Design/methodology/approach: A research model including 13 hypotheses is examined using a sample of 409 subjects gathered. Findings: The results indicate that four underlying...

Author(s) : Kim JinKyung [Kim, J. J. K.]; Choe JaYoung; Hwang JinSoo

Publisher : Emerald Publishing, Bingley, UK

Journal article : International Journal of Contemporary Hospitality Management 2021 Vol.33 No.1 pp.224-242

6. Assessing employee health policies for reporting and excluding ill food employees in restaurants within the United States.

Preventing ill food employees from spreading pathogens to food and food contact surfaces remains an important objective of retail food safety policy in the United States. Since 2005, the U.S. Food and Drug Administration (FDA) has recommended food establishments implement employee health policies...

Author(s) : Liggans, G. L.; Boyer, M. S.; Moore, V. S.; Williams, L. B.

Publisher : International Association for Food Protection, Des Moines, USA

Journal article : Journal of Food Protection 2021 Vol.84 No.2 pp.291-295

7. Commensality, communitas and contestation on the Camino Francés: making pilgrims through meals.

This chapter draws from Sutton's discussion (in Remembrance of Repasts: An Ethnography of Food and Memory, 2001) of Eucharistic commensality to argue that communal meals given to and shared by pilgrims (at albergues, or pilgrim hostels, and a few restaurants) along the Camino Francés, a 500-mile...

Author(s) : Thomson, A. X.

Book chapter : Pilgrims: values and identities 2021 pp.94-104 ref.22

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8. Public houses and house prices in Great Britain: a panel analysis.

This paper examines the relationship between public houses or 'pubs' and house prices in Great Britain. Using a unique dataset, comprising statistical indicators for 373 local authorities registered between 2005 and 2015, the authors investigate this relationship from a panel data perspective. The...

Author(s) : Cabras, I.; Sohns, F.; Canduela, J.; Toms, S.

Publisher : Routledge, Abingdon, UK

Journal article : European Planning Studies 2021 Vol.29 No.1 pp.163-180 ref.56

9. The coevolutionary process of restaurant CSR in the time of mega disruption.

This study investigates how US foodservice conglomerates have embarked on corporate social responsibility (CSR) measures to circumvent dire situations during the COVID-19 pandemic. It explores the evolution of CSR practices from restaurant enterprises to rescue and salvage their stakeholders. By...

Author(s) : Ou JuanJuan; Wong IpKin [Wong, I. K. A.]; Huang GuoQiong [Huang, G. Q. I.]

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

10. Antecedents and the underlying mechanism of customer intention of co-creating a dining experience.

Companies have begun to tap into the resources of their customers to co-create unique and personalized experiences. This study aimed to investigate the influences of openness to experience, known as a customer personality trait, and the perceived physical environment on customers' intention to...

Author(s) : Im Jinyoung; Qu HaiLin; Beck, J. A.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

11. Effects of concealing vs. displaying prices on consumer perceptions of hospitality products.

This study was designed to empirically test the psychological consequences of concealing (vs. displaying) the prices of hospitality products on perceptions of expensiveness, quality, value, and purchase intention. To achieve this objective, seven hypotheses were proposed and a series of four...

Author(s) : Kim JungKeun; Jhang JiHoon; Kim SeongSeop; Chen ShuChing

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

12. The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: opinions of Turkish chefs.

The aim of the present study is to reveal the opinions of the chefs who working as a manager in the kitchen department within the food and beverage sector about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak. The data were collected...

Author(s) : Bucak, T.; Yiğit, S.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

13. Food waste management in ethnic food restaurants.

The foodservice sector generates excessive amounts of food waste. This wastage remains however understudied, especially in the context of specific foodservice sub-sectors catering for a large number of consumers. This holds true for ethnic food restaurants holding a noticeable share of the global...

Author(s) : Filimonau, V.; Vu Ngoc Nghiem; Wang LingEn

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

14. Investigating beliefs, attitudes, and intentions regarding green restaurant patronage: an application of the extended Theory of Planned Behavior with moderating effects of gender and age.

This study aims to identify customer belief structures underlying the cognitive process of green restaurant patronage by applying the extended theory of planned behavior (TPB). The extended TPB model includes two additional predictors (past behavior and dining frequency) and two moderators (gender...

Author(s) : Moon SunJung

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

15. User generated content for exploring factors affecting intention to use travel and food delivery services.

Customer reviews/comments on product-websites and on social-media pages can serve as great information sources for both customers and service-providers. For exploring the drivers of usage intention in context of Online-Food-Delivery services (OFDs) and Online-Travel-Agency services (OTAs),...

Author(s) : Arghya Ray; Bala, P. K.

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.many

16. Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: evidence from China.

To contain the pandemic of coronavirus (COVID-19), social distancing, self-isolation and travel restrictions have been imposed globally. To shed light on how COVID-19 is affecting restaurant industry, this study aims to explore the factors that affect restaurant firms' financial turnaround for...

Author(s) : Kim JaeWook; Kim JeWoo; Wang YiQi

Publisher : Elsevier Ltd, Amsterdam, Netherlands

Journal article : International Journal of Hospitality Management 2021 Vol.92 ref.44

17. Consumer's over-ordering behavior at restaurant: understanding the important roles of interventions from waiter and ordering habits.

In China, approximately half of total food waste is generated from the foodservice sector, which largely results from irresponsible consumer behavior when ordering food. Therefore, the purpose of this study was to better understand and intervene in Chinese consumers' ordering behavior in...

Author(s) : Yu ZhaoYuan; Ju XiaoWei; Bai Li; Gong ShunLong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Appetite 2021 Vol.160

18. Influence of educational actions on transitioning of food safety culture in a food service context: part 2 - effectiveness of educational actions in a longitudinal study.

Recently, the food safety culture (FS-culture) gained attention as a critical factor for reducing foodborne diseases. This study investigated the effectiveness of educational actions in the transition of FS-culture in a longitudinal study using action research in an army food service, which was...

Author(s) : Zanin, L. M.; Stedefeldt, E.; Silva, S. M. da; Cunha, D. T. da; Luning, P. A.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2021 Vol.120

19. Gastrodiplomacy in tourism: capturing hearts and minds through stomachs.

Gastrodiplomacy, the strategic use of food as a powerful tool for achieving diplomatic goals, is linked well to tourism, and the concepts function symbiotically. Like soft power and cultural diplomacy, gastrodiplomacy is present through tourism which is catalysed by the country's international...

Author(s) : Nair, B. B.

Publisher : Publishing India Group, New Delhi, India

Journal article : International Journal of Hospitality & Tourism Systems 2021 Vol.14 No.1 pp.30-40

20. The technology acceptance and use of tablet menu among young adults: an empirical study based on UTAUT 2 model.

The hospitality industry has been facing the revolution of technology to sustain its service excellence for many years. In recent time, a number of restaurants have propelled mobile technology centred self-services by substituting their published menus with tablet-based menus. The present research...

Author(s) : Anshul Garg

Publisher : Publishing India Group, New Delhi, India

Journal article : International Journal of Hospitality & Tourism Systems 2021 Vol.14 No.1 pp.41-50

21. The effect of food neophobia and motivation on ethnic food consumption intention: an empirical evidence from Jammu region.

The awareness and trying of ethnic food have augmented due to the developing and exchange of trade, also due to tourist traveling opportunities and movement of people across the globe. Many people consume ethnic cuisines for the appreciation of the culture and taste. Hence, ethnic food is emerged...

Author(s) : Suvidha Khanna; Sheetal Bhagat

Publisher : Publishing India Group, New Delhi, India

Journal article : International Journal of Hospitality & Tourism Systems 2021 Vol.14 No.1 pp.67-78

22. Efficacy of disclosed food safety inspections in restaurants.

Noncompliances that decrease food safety are commonly detected in food safety inspections at restaurants, and challenges in correcting the noncompliances have been reported. Disclosure of inspection results has been used as a tool to decrease the rate of noncompliances by increasing motivation to...

Author(s) : Kaskela, J.; Sund, R.; Lundén, J.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Control 2021 Vol.123 ref.26

23. Excess capacity, production technology and technical inefficiency in hospitality sector.

This article examines the effects of excess capacity on the production cost and technical inefficiency of hotels and restaurants in Norway. The dataset includes a daily unbalanced panel of 94 hotels and restaurants from 2003 to 2014. To accommodate inefficiency, we use an input distance function...

Author(s) : Alemayehu, F. K.; Kumbhakar, S. C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Tourism Management 2021 Vol.82 ref.36

24. Planning and public health professionals' experiences of using the planning system to regulate hot food takeaway outlets in England: a qualitative study.

Takeaway food outlets offer limited seating and sell hot food to be consumed away from their premises. They typically serve energy-dense, nutrient-poor food. National planning guidelines in England offer the potential for local planning policies to promote healthier food environments through...

Author(s) : Keeble, M.; Burgoine, T.; White, M.; Summerbell, C.; Cummins, S.; Adams, J.

Publisher : Elsevier B.V., Amsterdam, Netherlands

Journal article : Health and Place 2021 Vol.67 ref.many

25. What factors affect consumers' dining sentiments and their ratings: evidence from restaurant online review data.

Online review data refers to customer opinions (e.g., text reviews, numerical ratings, and personal information) left on online retailing and review platforms. Here, we provide insight for food-related consumer sentiment study by using online review data. We present a case study using Yelp...

Author(s) : Tian Guang; Lu Liang; McIntosh, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Quality and Preference 2021 Vol.88

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