Recommendations for the Development of a New operational classification System For The Foodservice Industry

Barrows, Clayton W.; Vieira, Edward T.

doi:10.1177/1096348012436375

Cited by 20 publications

(25 citation statements)

References 13 publications

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“…There seems to be no consensus about the importance of this factor. Barber and Scarcelli (2009) found that consumers are indeed concerned with cleanliness and food safety. In particular, restrooms are found to be an important factor when assessing the cleanliness and hygiene of a restaurant.…”

Section: Cleanliness/hygienementioning

confidence: 99%

An Investigation into Restaurant Attributes: A Basis for a Typology

Longart

Wickens

Bakir

2017

International Journal of Hospitality & Tourism Administrati

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This article has the aim of presenting the basis for a new, clearer classification of restaurant attributes. The research followed an interpretive approach with a systematic review of the literature, compared and contrasted with the findings of six focus group interviews. A new model was devised with seven categories of restaurant attributes. This article presents a model that needs to be tested. Also, follow-up articles with more detail about the attributes under each category will be presented. This article organizes the disparate literature on restaurant attributes and looks into the relationship between attributes, particularly its influence on perceived consumer value.

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Section: Cleanliness/hygienementioning

confidence: 99%

An Investigation into Restaurant Attributes: A Basis for a Typology

Longart

Wickens

Bakir

2017

International Journal of Hospitality & Tourism Administrati

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“…In the quick-service restaurant (QSR) industry (which includes coffeehouse brands), advertising plays a vital role in attracting customers (Barrows & Vieira, 2012;Cao & Kim, 2015). Faced with increased competition, QSRs constantly strive to develop effective advertisements in order to promote their brands and gain customer loyalty (Duarte Alonso, O'Neill, Liu, & O'Shea, 2013;Magnini, Honeycutt, & Cross, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of Self-Congruity and Source Credibility on Consumer Responses to Coffeehouse Advertising

Yoon

Kim

2015

Journal of Hospitality Marketing & Management

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This study examines the impacts of self-congruity and source credibility (i.e., attractiveness, trustworthiness, and expertise) on consumer responses to coffeehouse advertising. This study tests the model and associated hypotheses based on responses from a sample of 403 participants recruited via snowball sampling. The result of the structural equation modeling reveals that self-congruity is a significant predictor of source credibility, and that the three dimensions of source credibility are important factors influencing consumers' attitudes and purchase intentions. The multigroup analysis shows that spokesperson type (i.e., celebrity vs. noncelebrity) moderates the relationship between self-congruity and source attractiveness. Further, this study finds that source credibility mediates the relationship between self-congruity and ad attitude. We discuss both academic and practical implications of these findings.

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“…Barrows and Vieira (2013) provided recommendations for the development of a new operational classification system for the foodservice industry. An extensive comparative study of the existing classification showed that there was no uniform system of classification that would accurately differentiate between different types of foodservice establishments.…”

Section: Discussionmentioning

confidence: 99%

Technological Disruptions in Restaurant Services: Impact of Innovations and Delivery Services

Khan

2020

Journal of Hospitality & Tourism Research

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This qualitative exploratory study assesses the technological disruptions in restaurant services caused by innovations in food delivery. A systematic review of the restaurant classification for the past two decades showed that the use of the term “restaurant delivery service” increased significantly since 2014 and is now used as often as “fast food service.” An improved typology of services as affected by technology is presented. A hypothetical model was developed to show the hierarchical progression of restaurant services as affected by technological innovations. Technological disruptions were categorized at different stages. The theory of disruptive innovation was assessed, and a hypothesis is presented to relate the impact on delivery services. Major disruptions identified are in the restaurant terminology/classification, widening of the distance between the service provider and customer contact points, and the potential collateral disruption to the service quality. Opportunities and challenges related to disruptions are identified.

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Recommendations for the Development of a New operational classification System For The Foodservice Industry

Cited by 20 publications

References 13 publications

An Investigation into Restaurant Attributes: A Basis for a Typology

An Investigation into Restaurant Attributes: A Basis for a Typology

Effects of Self-Congruity and Source Credibility on Consumer Responses to Coffeehouse Advertising

Technological Disruptions in Restaurant Services: Impact of Innovations and Delivery Services

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