Understanding the relationship between food experiential quality and customer dining satisfaction: A perspective on negative bias

Liu, Yezheng; Song, Yingxin; Sun, Jianshan; Sun, Chengjie; Liu, Chunli; Chen, Xiayu

doi:10.1016/j.ijhm.2019.102381

Cited by 30 publications

(22 citation statements)

References 76 publications

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“…Any of the literature review reveals that the researchers' overview of food quality highlights presentation, menu range, strong options, flavor, refreshments and temperature (Hau & Omar, 2014;San et al, 2020;Azhar et al, 2018). Temperature is also a tactile food quality part (Muskat et al, 2019, Liu et al, 2020. Temperature affects the way food flavours are obtained; this collaborates, for example, in the taste, scent and vision of other visible products.…”

Section: Literature Review and Hypothesis Development Product Quality And Tourist Satisfactionmentioning

confidence: 99%

Investigating Determinants of Street Food Attributes and Tourist Satisfaction: An Empirical study of Food Tourism Perspective

Harthy¹,

Karim²,

Rahid³

2021

IJARAFMS

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The purpose of this paper is to assess and examine the street food preferences of tourists in Malaysia. It will also aim to figure out the reasons why tourists chose these foods, which will lead them to revisit their destinations. Tourism Malaysia portrays street food as a significant antecedent in drawing foreign visitors to this country for their travel purposes. The aim of this study is to inspect how the characteristics of street food impact the growth of food tourism in Malaysia. A sample of 331 tourists enjoying street food in Kuala Lumpur was conducted in this study. The results suggest that a positive and significant relationship is found between service quality and tourist satisfaction. Furthermore, a positive and significant relationship is not found between product quality and physical environment with tourist satisfaction. In addition, this study also argues that tourism perception mediates the relationship between products quality, physical environment, and service quality with tourist satisfaction. Smart PLS 3.0 was used to evaluate the data using the quantitative approach. The findings indicated marketing techniques that were significantly explored in the study. This study shows that Malaysian street food is a major demand for international visitors that needs to be nurtured. It will enable street food business stakeholders in Malaysia to build strategies to encourage food tourism, change and coordinate tourism products, enhance farming techniques and eventually improve the reputation of destination and location branding.

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Section: Literature Review and Hypothesis Development Product Quality And Tourist Satisfactionmentioning

confidence: 99%

Investigating Determinants of Street Food Attributes and Tourist Satisfaction: An Empirical study of Food Tourism Perspective

Harthy¹,

Karim²,

Rahid³

2021

IJARAFMS

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“…The previous research of some authors [26,[85][86][87] have focused on food quality and price of restaurant service, as well as their influence on customer food satisfaction as a consequence for choice of restaurant. Authors have suggested that if the food quality increases, then the customer dining satisfaction will also increase [85].…”

Section: Discussionmentioning

confidence: 99%

“…Authors have suggested that if the food quality increases, then the customer dining satisfaction will also increase [85]. On the other hand, the higher the price of restaurant services, the higher consumer expectations are regarding the quality of meals [26].…”

Section: Discussionmentioning

confidence: 99%

“…Multiple factors contribute to food satisfaction when consumers eat out. Among such factors are satiation, sensory experience, and food quality, knowledge about the food including nutritional value and origin, healthiness, visual attractiveness, freshness, price/value, promotion, social company, and variety/innovations [17][18][19][20][21][22][23][24][25][26][27]. The food quality is the most important factor in determining customer satisfaction and behavioral intention [28][29][30].…”

Section: Introductionmentioning

confidence: 99%

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Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

et al. 2019

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The purpose of this study was to identify and analyze consumer choices and evaluate the restaurant service quality, including quality of meals and services, and sustainability practices in restaurants in Warsaw and Kaunas. Our research was conducted using a sample of 1200 adult Poles and Lithuanians. Polish and Lithuanian consumers used catering services with varying frequencies. Different elements influenced their choice of restaurant. However, the common feature was the quality of meals, which in Lithuania was compared only with the price of meals, and with other elements in Poland. In the context of restaurant’s sustainable practices, it has been revealed that surveyed consumers had only partially fit into the contemporary consumption trends. In both countries, consumers have appreciated the use of reusable cutlery and crockery, as well as local and seasonal ingredients, while they did not pay attention to sustainable restaurant practices, such as the use of alternative sources of protein, environmentally friendly forms of energy, and reducing waste and minimization of food losses. The use of cluster analysis and principal component analysis (PCA) allowed a comprehensive assessment of consumer opinions on restaurants in terms of meal quality and service as well as sustainable practices. Restaurateurs should monitor the satisfaction of their customers and recognize the changing needs and habits of consumers.

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“…There are many factors that contribute to food satisfaction for consumers’ eating out experiences. The most common factors include satiation, sensory experience, food variety and quality (nutritional value, origin, healthiness, visual attractiveness, freshness), financial aspects (price/value, promotion), company of friends or family [ 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 ], restaurant service, food presentation, taste of the food and the physical details of the restaurant (e.g., interior colors and design, music and mood) [ 6 , 8 , 16 , 18 , 19 , 20 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

Głuchowski

Czarniecka-Skubina

Kostyra

et al. 2021

Foods

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Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and Note by Note (NbN) versions. The study explores sensory characteristics, consumer liking of key attributes, their declared sensations and emotions, as well as consumers’ facial expressions responding to the dishes. These objectives were investigated by descriptive quantitative analysis and consumer tests. Tests included a 9-point hedonic scale for degree of liking a dish, Check-All-That-Apply (CATA) for declared sensations and FaceReader for facial expressions. The influence of factors associated with consumer attitudes toward new food and willingness to try the dishes in the future were also determined. It was stated that the product profiles represent different sensory characteristics due to the technology of food production and the ingredients used. The food neophobia and consumer innovativeness had a significant (p ≤ 0.05) effect on liking. The odor-, flavor-, texture- and overall-liking of the NbN dishes were lower than that of traditional versions but did not vary from scores for molecular samples. The expected liking of NbN dishes was higher than experienced-liking. Traditional and modern products differed in CATA terms. Classical dishes were perceived by consumers as more tasty, traditional and typical while modern cuisine dishes were perceived as more surprising, intriguing, innovative and trendy. Mimic expressions assessment by FaceReader showed similar trends in some emotions in both classical dishes and separate temporal patterns in modern products.

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Understanding the relationship between food experiential quality and customer dining satisfaction: A perspective on negative bias

Cited by 30 publications

References 76 publications

Investigating Determinants of Street Food Attributes and Tourist Satisfaction: An Empirical study of Food Tourism Perspective

Investigating Determinants of Street Food Attributes and Tourist Satisfaction: An Empirical study of Food Tourism Perspective

Restaurant’s Multidimensional Evaluation Concerning Food Quality, Service, and Sustainable Practices: A Cross-National Case Study of Poland and Lithuania

Sensory Features, Liking and Emotions of Consumers towards Classical, Molecular and Note by Note Foods

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