Hygiene Factors Influencing Customers' Choice of Dining‐out Units: Findings From a Study of University Academic Staff

Abstract

This study investigates factors influencing customers' choice of diningout units after a test of validity and reliability of the questionnaire. The study was conducted at a private university with a 243-member academic staff in Ankara, Turkey. Results show that the most important influences on this choice are hygienic factors, primarily of cleanliness, including cleanliness of the restaurant, food, china and cutlery, service personnel, toilet and lavatory and kitchen. Differences in dining out choice factors were found on the basis of gender, age groups and marital status. The second most important choice factor is cleanliness of china and cutlery for males, while this factor was not important for female respondents. Widowed and divorced groups' responses were found to differ from those of married and single respondents. Cleanliness of toilets and lavatory was found important among married and single groups, while this factor was unimportant for the widowed and divorced. PRACTICAL APPLICATIONSThe purpose of this study was to investigate the factors that affect customers' choice of dining-out units. To reach these objectives through a reliable instrument, a questionnaire was developed. It proved to be valid and reliable after a set of statistical tests. The study was conducted at a private university with a 243-member academic staff in Ankara, Turkey. The most important choice factor was found to be cleanliness of food. Other important choice factors were, respectively, cleanliness of china and cutlery, cleanliness of 1 Corresponding

Qualitative Method Versus Quantitative Method in Marketing Research: An Application Example at Oba Restaurant

“…This is because customers perceive the food and beverage businesses that cannot provide expected hygiene and cleanliness conditions as low quality service providers [24,25]. Chen [9] has shown that the quality of service in restaurant businesses affects the customer loyalty positively.…”

“…Eight of the participants are from the public employees, eight from the children's families, eight from the organizers of the meetings and group organizations and eight from the other groups. Eleven of the participants are in the age range of [18][19][20][21][22][23][24][25][26][27][28][29]16 are in the age range of 30-39, and five are in the age range of 40 and more. Fourteen participants had 2500-3500 TL and 10 had 3501-4500 TL as eight had 4501 TL and a higher income.…”

“…Participants expressed their satisfaction with Oba restaurant in terms of physical characteristics (25), cleanliness (21), reliability (12), food quality (10), and staff quality (12). Four of the participants said that the Oba restaurant was one of the rare places where they could welcome friends or colleagues in the city where they live.…”

“…A total of 28 of the participants are in the age range of [18][19][20][21][22][23][24][25][26][27][28]35 After examining the demographic data of the participants, the expectations and differences regarding the quality of service provided in the Oba restaurant operation were analyzed. Paired t-test carry out to test the significant difference between two means of expectations and perceptions.…”

Exploring consumers’ images of open restaurant kitchen design

“…Consequently, it is not surprising that consumers ' expectations of quality and safe foods have increased ( Barber and Scarcelli, 2009, p. 309 ). Some studies also allude to the importance that customers place on cleanliness and hygiene, and trust in different areas of a restaurant operation (see, for example, Worsfold, 2006 ;Aksoydan, 2007 ). Unfortunately, given the many businesses that experience food safety and hygiene-related issues, providing a safe and healthy environment are core requirements that often become unfulfi lled -even fl atly ignored by some restaurateurs.…”