Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students

Ko, Wen‐Hwa; Su, Li-Jung

doi:10.4236/fns.2014.52017

Cited by 6 publications

(4 citation statements)

References 17 publications

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“…Other factors (meetings, pleasant atmosphere, speed of service) were less important for the respondents. These results are similar to the results presented by other authors who also indicated location [ 56 ], price, or rather cost that reflects good value for money [ 17 , 39 , 53 , 57 ], and the quality of service [ 17 , 18 , 19 , 20 , 58 , 59 ]. Our results were in contrast to others in terms of portion size.…”

Section: Discussionsupporting

confidence: 91%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

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The aim of our study was to analyze the attitudes of employees toward food offered in staff canteens, to analyze their eating behavior and the factors determining the choice of meals in staff canteens. The survey was conducted on a sample of 600 adult respondents, who patronize staff canteens in Warsaw, Poland. The research enabled a detailed and comprehensive assessment of consumer behavior toward the use of staff canteens, as well as their opinions on the functioning of the canteens and meals offered. Factors determining the frequency of use of canteens, type of meals, and factors influencing the use of such establishments were identified. Respondents assessed the quality and variety of meals, with the size of portion being the most valued. They were satisfied with the functioning of the canteens and had very few comments. However, they pointed out the need for an increase in the variety of meals, including the availability of vegetarian and vegan dishes. Our research enabled us to establish consumer profiles based on the reasons for not using staff canteens and comments about staff canteens. Patrons of staff canteens were referred to as “canteen enthusiasts” or “canteen medium-enthusiasts”, who are “snack lovers”, as well as “food choice-oriented” or “quality-oriented”. The results provide the basis for practical implications for owners or managers of staff canteens, part of whose work it is to analyze the needs and expectations of their potential customers.

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Section: Discussionsupporting

confidence: 91%

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Czarniecka-Skubina

Górska-Warsewicz

Trafiałek

2020

IJERPH

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“…Therefore, the experience in restaurants is linked to the perception of the gastronomy of the region [65]. With regard to variables such as the restaurant service, that is, attending to the diner from the moment they enter the restaurant until they leave, we can highlight numerous studies that break down the factors that determine good service: professional attire, personal hygiene [66][67][68], attention, speed and timeliness in serving the customer, responsiveness, willingness to help, willingness to answer questions [66,67,69,70], knowledge of the dishes on the menu, knowledge of the ingredients [67,68], smiles from the front-of-house staff, kindness [66,68,71,72], caring and paying individual attention to customer needs [66][67][68]71] and having sufficient communication and language skills to be at the same cultural level as the client [67]. Thus, managing and developing positive relationships with customers is a critical factor in the success of a restaurant.…”

Section: Satisfaction With the Restaurant And The Perception Of Gastronomymentioning

confidence: 99%

The role of traditional restaurants in tourist destination loyalty

Rojas

Huete-Alcocer

2021

PLoS ONE

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The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination. Fieldwork has been carried out in Córdoba, a city in southern Spain famous for being a UNESCO World Heritage city and for its traditional gastronomy. The methodology used is based on structural equation modeling (PLS-SEM). This paper makes a novel contribution in that no previous studies to date have explored satisfaction with traditional restaurants, with respect to the food, the service and the atmosphere. To achieve the proposed objective, a structured questionnaire has been used to find out the opinions of diners in renowned restaurants that base their cuisine on traditional dishes made with quality local ingredients. The results obtained confirm that a satisfactory experience with the food of a traditional restaurant has a positive effect on the image of the destination and the gastronomy of the place, as well as on visitors’ intentions to recommend and repeat the visit to said destination. Based on the analysis carried out, effective strategies are suggested to help manage these types of restaurants. The study provides theoretical and practical implications from a gastronomic perspective, which can enable tourism managers to employ new strategies to retain tourists visiting a city, based on increasing their post-experience satisfaction with restaurants featuring local cuisine.

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“…However, the hygiene dimension included only clean staff and clean dining areas as sub‐domains (Saglik et al, 2014). Ko and Su (2014) identified foodservice quality indicators by customers' perceptions using broad statements regarding hygiene. They did not identify hygiene as an independent factor.…”

Section: Literature Reviewmentioning

confidence: 99%

Multi‐item unidimensional measurement scale construct: Perceived hygiene development (pHd)

Iskender

Turk

Cárdenas

2023

Family & Consum Sci Res J

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The recent COVID‐19 pandemic experience intensified the significance of hygiene in the service industry. It is crucial to measure how service practice adaptations and technology adoptions in servicescapes have been perceived by customers regarding hygiene in the post‐COVID‐19 era. However, the extant hygiene scales do not serve the purpose to measure hygiene contributions of technology‐specific and service practice‐specific changes. Thus, the purpose of this research was to develop a multi‐item unidimensional perceived hygiene construct. Sequential mixed‐methods research (Qual‐Quan) was employed. Participants were sampled among restaurant patrons. A four‐item perceived hygiene development (pHd) construct was successfully developed. Hospitality and service researchers and practitioners can utilize this scale to measure perceived hygiene improvements of particular technology adoptions and service practice adaptations in service settings.

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Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students

Cited by 6 publications

References 17 publications

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

Attitudes and Consumer Behavior toward Foods Offered in Staff Canteens

The role of traditional restaurants in tourist destination loyalty

Multi‐item unidimensional measurement scale construct: Perceived hygiene development (pHd)

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