Effect of Effort on Meal Selection and Meal Acceptability in a Student Cafeteria

Meiselman, Herbert L.; Hedderley, Duncan; Staddon, Sarah L.; Pierson, Barry J.; Symonds, Catherine

doi:10.1006/appe.1994.1033

Cited by 56 publications

(39 citation statements)

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“…While customers noted a significant change in the perceived ethnicity of the restaurant, acceptability rating did not generally change. Similarly, Meiselman et al (1994) did not observe regular changes in acceptance with changes in the effort required to obtain food in cafeterias, although patterns of choice and intake changed dramatically. It would seem, however, that changing the name and providing a more descriptive dish name can increase sales by 27 per cent, gives customers a more positive attitude towards the establishment, and increases the likelihood of them returning (Wansink et al, 2001).…”

Section: Discussionmentioning

confidence: 85%

The influence of positive and negative cues on restaurant food choice and food acceptance

Edwards

Meiselman

2005

International Journal of Contemporary Hospitality Management

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Purpose -Food servers are often in a unique position to influence what customers choose, which in turn may affect their enjoyment of that food. The purpose of this study, therefore, was to evaluate the influence of positive and negative comments made by servers on food choice and acceptance. Design/methodology/approach -Customers using a public university restaurant were "assisted" in their food choice by a server making either a positive, negative or no statement as to the popularity of a selected dish. At the end of the meal, diners were then asked to rate the acceptability of the dish chosen using a nine-point hedonic scale. Findings -Results show that only negative statements made by servers actually influence food choice but in all conditions, once a customer had chosen, acceptability of that dish was not affected. Research limitations/implications -This research was undertaken in a public restaurant where the servers are students. It could be argued that customers being aware of this responded accordingly, although there was no evidence to support this. Originality/value -The service encounter is perhaps one of the most important elements that distinguish products from services, and it is here that businesses can succeed or fail. This paper contributes towards our understanding of that encounter.

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Section: Discussionmentioning

confidence: 85%

The influence of positive and negative cues on restaurant food choice and food acceptance

Edwards

Meiselman

2005

International Journal of Contemporary Hospitality Management

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“…Nudge (Thaler & Sunstein, 2009 been shown that when fresh fruits, vegetables, and other healthy foods are placed in easily accessible locations, and candy, potato chips, and other less healthy foods in less accessible locations, both children and adults tend to make healthier food choices (Meiselman, Hedderley, Staddon, Pierson, & Symonds, 1994;Wansink & Deshpande, 1994). …”

Section: Decision Psychologymentioning

confidence: 99%

Lessons from Neuroscience and Experimental Psychology for a Partnership Society

Levine

2015

IJPS

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This century has seen explosive growth in our knowledge about the human brain and mind due to recent advances in neuroscience, experimental psychology, and neural network modeling, and convergence between those fields. The scientific findings that have emerged confirm that humans have evolved for partnership and cooperation at least as much as they have evolved for domination and competition. Moreover, the findings suggest that partnership interactions promote optimal brain functioning.

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“…Environment/ambiance. Seo and Shanklin (2006) pointed out that in addition to the characteristics of food, many environmental factors influence the customers' recognition of the hospitality quality, such as the variety of food choice (Bell, Meiselman, Pierson, & Revee, 1994), restaurant decoration and presentation of background music (Meiselman, Hedderley, Staddon, Pierson, & Symonds, 1994), as well as the dining etiquette conforming to the restaurant environment (P. Jones & P. A. Jones, 1990).…”

Section: Literature Review Foodservice Qualitymentioning

confidence: 99%

Is It Competent Enough for Handling Foodservice Quality? From the Students’ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course

Ko¹

2015

JTHM

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This study evaluated the self-perceived importance and competence with regard to foodservice quality of hospitality students in Taiwan. The study used a 6-dimension food quality scale to gather self-assessed data from student participants. A total of 400 questionnaires were sent out, with 355 (88.75%) returned, validated, and used in research. In the dimension of perceived importance, participants placed the highest importance on "food safety" and the lowest importance on "food characteristics". In the dimension of competence, participants placed the highest competence on "service quality", while the competence concerning "culinary skill" was lower. An importance-performance analysis (IPA) identified "food safety" as showing the greatest be improved among the six dimensions. The courses and internship experience predicted 26.4% of the variability in perceived competence of foodservice quality. Both the two variables showed a statistical significance. The culinary courses had a greater impact on food quality-related perceptions than did either hospitality professional or general management courses.Finally, this study identified that the school courses had a positive contribution to the competence of foodservice quality and with hospitality students who completed school courses having better quality perception competence than those who had not.

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Effect of Effort on Meal Selection and Meal Acceptability in a Student Cafeteria

Cited by 56 publications

References 0 publications

The influence of positive and negative cues on restaurant food choice and food acceptance

The influence of positive and negative cues on restaurant food choice and food acceptance

Lessons from Neuroscience and Experimental Psychology for a Partnership Society

Is It Competent Enough for Handling Foodservice Quality? From the Students’ Viewpoint of Self-perceived Competence and the Contribution of Hospitality Course

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