Development of a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants

Danelon, Mariana Schievano; Salay, Elisabete

doi:10.1016/j.appet.2012.07.013

Cited by 15 publications

(6 citation statements)

References 39 publications

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“…Much of the research regarding food risk perception has been quantitative in nature, that is, it is generally based on attitude scales or other psychometric measurements with medium to large samples of individuals (Danelon & Salay, 2012;Uggioni & Salay, 2012). However, the use of qualitative methods has likely been hastened by the need to explore consumers' knowledge, beliefs, values, feelings and preferences behind behaviors and the symbolic construction of meanings by a social group (Favalli, Skov, Spence, & Byrne, 2013;Fischer et al, 2005;Hawkins, Mothersbaugh, & Best, 2007;Lawless & Heymann, 2010;Lefèvre & Lefèvre, 2012).…”

Section: Introductionmentioning

confidence: 99%

Social representations of safety in food services

Behrens

Vedovato

Cervato-Mancuso

et al. 2015

Food Research International

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Section: Introductionmentioning

confidence: 99%

Social representations of safety in food services

Behrens

Vedovato

Cervato-Mancuso

et al. 2015

Food Research International

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“…Identification of customer needs that lead to their satisfaction and increased retention are of major importance. A full service restaurant involves a wide variety of eating places where the consumers choose what they wish to eat from the options available on the menu, give their orders to the waiter and receive the chosen dish at their table (Danelon and Salay, 2012).…”

Section: Introductionmentioning

confidence: 99%

Cross-cultural consumer perceptions of service quality in restaurants

Đjekić

Kane

Tomić

et al. 2016

NFS

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Purpose This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities – Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.

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“…Research conducted to date on meat safety risks has predominantly been biased towards quantifiable aspects such as consumer's perspective scales or psychological tests involving normal or large samples of individuals [16,17]. Qualitative techniques have been used to ascertain consumers' ideas, knowledge, beliefs, values, feelings, and preferences behind their behavior and their social group's symbolic construction of meanings [18][19][20][21][22].…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

2017

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This study was conducted at two different restaurants of Raymond Mhlaba Municipality (Alice), Eastern Cape, South Africa, to determine consumers' social representations of meat safety. A total number of 251 people were interviewed in focus group discussions, each comprising 4-6 interviewees were conducted. Each focus group consisted of university students and staff, and members of rural communities surrounding the town of Alice. A semi-structured questionnaire comprising both closed-ended and open-ended questions was used to collect data. Consumers were concerned about the hygiene at the place of purchase and the freshness of meat. Moreover, they revealed that they were always worried about the risk of food-borne diseases. Although food-borne diseases were not cited as a significant problem, related ideas such as "washing of hands before preparation of food to minimize food-borne diseases" were important to consumers. Consumers indicated that meat safety at the abattoirs should be thoroughly managed given that "hygiene during meat processing is important to prevent the occurrence of food-borne diseases". Consumers in both retail outlets have shown to have a limited understanding of meat safety. Thus, consumers' social representations, perceptions, and knowledge are complex and dynamic with respect to meat safety.

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Development of a scale to measure consumer perception of the risks involved in consuming raw vegetable salad in full-service restaurants

Cited by 15 publications

References 39 publications

Social representations of safety in food services

Social representations of safety in food services

Cross-cultural consumer perceptions of service quality in restaurants

Consumers’ Social Representations of Meat Safety in Two Selected Restaurants of Raymond Mhlaba Municipality in the Eastern Cape, South Africa

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