Hygiene factors influencing customers' choice of dining-out units: Findings from a study of university academic staff

Journal of Food Safety

Volumn 27, Issue 3, 2007, Pages 300-316

  Aksoydan, Emine ^a  

^a BASKENT UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34547236670     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.2007.00081.x     Document Type: Article

References (33)

1. ALMANZA, A.B., JAFFE, W. LIN, L. 1994. Use of the service attributes matrix to measure consumer satisfaction. J. Hospit. Tourism Res. 17 (2 63 75.
2. AUTY, S. 1992. Consumer choice and segmentation in the restaurant industry. Serv. Indust. J. 12 (3 324 339.
3. BAREHAM, J. 1995. Consumer Behavior in the Food Industry. A European Perspective, Butterworth-Heinemann, Oxford, U.K.
4. BECKER, C., MURRMANN, K.S., MURRMANN, F.K. CHEUNG, W.G. 1999. A pan cultural study of restaurant service expectations in the United States and Hong Kong. J. Hospit. Tourism Res. 23 (3 235 256.
5. BUTTLE, F. 1986. Hotel and Food Service Marketing - A Managerial Approach, pp. 76 191, Cassell Educational, London, England.
6. CAREY, R.A. GENEVIEVE, L. 1995. USA snapshots: Factors influencing choice of sit-down restaurant. USA Today, June 23, p. D1.
7. CLARK, M. WOOD, C.R 1998. Consumer loyalty in the restaurant industry: A preliminary exploration of the issues. Int. J. Contemporary Hospit. Mgmt. 10 (4 139 144.
8. CRAWFORD-WELCH, S. 1991. Market segmentation in the hospitality industry. J. Hospit. Tourism Res. 14 (2 295 308.
9. GREGOIRE, B.M., SHANKLIN, W.C., GREATHOUSE, R.K. TRIPP, C. 1995. Factors influencing restaurant selection by travelers who stop at visitor information centers. J. Trav. Tourism Market. 4 (2 41 50.
10. GUERRIER, Y., KIPPS, M.L.A. SHEPPARD, J. 1992. Perceptions of hygiene and quality in the food service operation. In Progress in Tourism, Recreation and Hospitality Management, 4th ed C.P. Cooper A. Lockwood, eds pp. 182 194, Bellhaven Press, London, England.
11. HENSON, S., MAJOWICZ, S., MASAKURE, O., SOCKETT, P., JONES, A., HART, R., CARR, D. KNOWLES, L. 2006. Consumer assessment of the safety of restaurants: The role of inspection notices and other information cues. J. Food Saf. 26, 275 301.
12. INTERNATIONAL UNION OF FOOD SCIENCE & TECHNOLOGY (IUFoST). SDC4. Food Science and Technology Development, report 2: Food quality in all its aspects. http://www.iufost.org/Committees/SDC4-2.html (accessed January 5, 2006).
13. JOHNS, N. PINE, R. 2002. Consumer behavior in the food service industry: A review. Int. J. Hospit. Mgmt. 21, 119 134.
14. JUNE, L.P. SMITH, S.L.J. 1987. Service attributes and situational effects on customer preferences for restaurant dining. J. Trav. Res. 26 (2 20 27.
15. KASSARJAN, H.H. ROBERTSON, S.T. 1991. Perspective in Consumer Behavior, 4th Ed., Prentice-Hall, Englewood Cliffs, NJ.
16. KIVELA, J.J. 1997. Restaurant marketing: Selection and segmentation in Hong Kong. Int. J. Contemp. Hospit. Mgmt. 9 (3 116 123.
17. KIVELA, J.J., INBAKARAN, R. REECE, J. 1999. Consumer research in the restaurant environment. Part 1: A conceptual model of dining satisfaction and return patronage. Int. J. Contemp. Hospit. Mgmt. 11 (5 205 222.
18. KOO, L.C., TAO, K.C.F. YEUNG, H.C.J. 1999. Preferential segmentation of restaurant attributes through conjoint analysis. Int. J. Contemp. Hospit. Mgmt. 11 (5 242 250.
19. LEACH, J., MERCER, H., STEW, G. DENYER, S. 2001. Improving food hygiene standards: A customer focused approach. Br. Food J. 103 (4 238 252.
20. LEWIS, C.R 1980. Benefit segmentation for restaurant advertising that works. Cornell Hotel and Restaurant Administration Quarterly 21 (3 6 12.
21. LEWIS, C.R 1981. Restaurant advertising: Appeals and consumer intentions. J. Advert. Res. 21 (5 69 74.
22. MARKET AND OPINION RESEARCH INTERNATIONAL (MORI). 2003. Hygiene issues are one of the key drivers of restaurant choice for the consumer. http://www.kcprofessional.com/uk/kc-news/news37.asp (accessed January 17, 2006).
23. MONA, A.C. ROY, C.W. 1999. Consumer loyalty in the restaurant industry. A preliminary exploration of the issues. Br. Food J. 101 (4 317.
24. OH, M. JEONG, M. 1996. Improving marketers' predictive power of customer satisfaction on expectation-based target market levels. J. Hospit. Tourism Res. 19 (4 65 87.
25. PEDRAJA, M. YAGUE, J. 2001. What information do customers use when choosing a restaurant? Int. J. Contemp. Hospit. Mgmt. 13 (6 316 318.
26. PETTIJOHN, S.L., PETTIJOHN, E.C. LUKE, H.R. 1997. An evaluation of fast food restaurant satisfaction: Determinants, competitive comparisons and impact on future patronage. Journal of Restaurant and Foodservice Marketing 2 (3 3 20.
27. PRATTEN, D.J. 2004. Customer satisfaction and waiting staff. Int. J. Contemp. Hospit. Mgmt. 16 (6 385 388.
28. QU, H. 1997. Determinant factors and choice intention for Chinese restaurant dining: A multivariate approach. Journal of Restaurant and Foodservice Marketing 2 (2 35 49.
29. ROBERTS, J. 1993. Marketing for the Hospitality Industry, pp. 162 163, Hodder & Stoughton, London, England.
30. SPARKS, B., BOWEN, J. KLAG, S. 2003. Restaurants and the tourist market. Int. J. Contemp. Hospit. Mgmt. 15 (1 6 13.
31. SWINYARD, R.W. 1977. A research approach to restaurant marketing. The Cornell Hotel and Restaurant Administration Quarterly 17 (4 62 83.
32. YUKSEL, A. YUKSEL, F. 2002. Market segmentation based on tourists' dining preferences. J. Hospit. Tourism Res. 26 (4 315 331.
33. ZEITHAML, A.V., PARASURAMAN, A. BERRY, L. 1990. Delivering Quality Service: Balancing Customer Perceptions, Vol. 5, pp. 71 79. The Free Press, New York.