Foodservice satisfaction for work-sector meals: A model based on food variety, sensory feeling, and quality perception

Journal of Culinary Science and Technology

Volumn 7, Issue 2-3, 2009, Pages 132-151

  Ko, Wen Hwa ^a  

^a FU JEN CATHOLIC UNIVERSITY   (Taiwan)

Author keywords

Foodservice; Satisfaction; Work sector meal

Indexed keywords

EID: 74849091135     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428050903313440     Document Type: Article

References (69)

1. American Culinary Federation. (2006). Culinary fundamentals. NJ: Pearson Education.
2. Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103, 411-423.
3. Arvola, A., Lahteenmaki, L., & Tuorila, H. (1999). Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and food neophobia. Appetite, 32, 113-126.
4. Baker, D. A., & Crompton, J. L. (2000). Quality, satisfaction and behavioral intentions. Annals of Tourism Research, 27, 785-804.
5. Bech, A. C., Juhl, H. J., Hansen, M., Martens, M., & Andersen, L. (2000). Quality of peas modeled by structural equation system. Food Quality and Preference, 11, 275-281.
6. Belanger, M. C., & Dube, L. (1996). The emotional experience of hospitalization: It's moderators and it's role in patient satisfaction with foodservices. Journal of the American Dietetic Association, 96, 354-360.
7. Bell, R., & Pliner, P. L. (2003). Time to eat: The relationship between the number of people eating and meal duration in three lunch settings. Appetite, 41, 215-218.
8. Bitner, M. J., Booms, B. H., & Tetreault, M. S. (1990). The service encounter: Diagnosing favorable and unfavorable incidents. Journal of Marketing, 54, 71-84.
9. Bollen, K. A. (1989). Structural equations with latent variables. New York: Wiley.
10. Brady, M. K., Robertson, C. J., & Cronin, J. J. (2001). Managing behavioral in diverse cultural environments: An investigation of service quality, service value, and satisfaction for American and Ecuadorian fast-food customers. Journal of International Management, 7, 129-149.
11. Browne, M. W., & Cudeck, R. (1992). Alternative ways of assessing model fit. Sociological Methods and Research, 21, 230-258.
12. Cardello, A., Bell, R., & Kramer, M. (1996). Attitudes of consumers toward military and other institutional foods. Food Quality and Preference, 7, 7-20.
13. Chow, I. H., Lau, V. P., Lo, T. W., Sha, Z., & Yun, H. (2007). Service quality in restaurant operations in China: Decision- and experiential-oriented perspectives. International Journal of Hospitality Management, 26, 698-710.
14. Cronin, J. J., & Taylor, S. A. (1992). Measuring service quality: A reexamination and extension. Journal of Marketing, 58, 125-131.
15. Davies, F., Goode, M, Mazanec, J., & Moutinho, L. (1999). LISREL and neural network modeling: Two comparison studies. Journal of Retailing and Consumer Service, 6, 249-261.
16. Davis, C., Patte, K., Levitan, R., Reid, C., Tweed, S., & Curtis, C. (2007). From motivation to behavior: A model of reward sensitivity, overeating, and food preferences in the risk profile for obesity. Appetite, 48, 12-19.
17. Dube, L., Renaghan, L. M., & Miller, J. M. (1994). Measuring customer satisfaction for strategic management. The Cornell Hotel and Restaurant Administration Quarterly, 35(1), 39-47.
18. Fitzpatrick, M. P., Chapman, G. E., & Barr, S. I. (1997). Lower-fat menu items in restaurants satisfy customers. Journal of the American Dietetic Association, 97, 510-514.
19. Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18, 39-50.
20. Furst, T., Connors, M., Bisogni, C. A., Sobal, J., & Falk, L. W. (1996). Food choice: A conceptual model of the process. Appetite, 26, 247-265.
21. Gormley, T. R., & Walshe, T. (1991). Assessment of school meals and weights/heights of primary children in inner city Dublin schools. Irish Journal of Food Science and Technology, 15, 1-15.
22. Gould, E., Russell, J., & Barker, M. E. (2006). School lunch menus and 11 to 12 year old children's food choice in three secondary schools in England-Are the nutritional standards being met? Appetite, 46, 86-92.
23. Gregory, S., & Kim, J. (2004). Restaurant choice: The role of information. Journal of Foodservice Business Research, 7, 81-95.
24. Gremler, D. D., & Brown, S. W. (1999). The loyalty ripple effect: Appreciating the full value of customers. International Journal of Service Industry Management, 10, 279-291.
25. Griep, M. I., Mets, F., & Massart, D. L. (1997). Different effects of flavor amplification of nutrient dense foods on preference and consumption in young and elderly subjects. Food Quality and Preference, 8, 151-156.
26. Grunert, K. G. (2006). Future trends and consumer lifestyles with regard to meat consumption. Meat Science, 74, 149-160.
27. Grunert, K. G., Dean, M., Ratts, M. M., Nielsen, N. A., Lumbers, M., & Food in Later Life Team. (2007). A measure of satisfaction with food-related life. Appetite, 49, 476-485.
28. Harrison-Walker, L. J. (2001). The measurement of word-of-mouth communication and an investigation of service quality and customer commitment and potential antecedents. Journal of Service Research, 4, 60-75.
29. Hoyle, R. H. (1995). Structural equation modeling: Concepts, issues, and applications. Newbury Park, CA: Sage.
30. Hwang, L. J. J, Eves, A., & Desombre, T. (2003). Gap analysis of patient meal service perceptions. International Journal of Health Care Quality Assurance, 16, 143-153.
31. Jackson, R. (1997). Meal delivery. Healthcare Food and Nutrition Focus, 13, 6.
32. Johns, N., & Howard, A. (1998). Customer expectations versus perceptions of service performance in the foodservice industry. International Journal of Service Industry Management, 9, 248.
33. Johns, N., & Pine, R. (2002). Consumer behavior in the food service industry: A review. International Journal of Hospitality Management, 21, 119-134.
34. Johnston, C. M., & Upton, E. M. (1991). Managers' perceptions of customers' satisfaction with their hospital cafeteria services. Journal of the Canadian Dietetic Association, 52, 11-14.
35. nd ed.). Chicago: SPSS Inc.
36. Joreskog, K. G., & Sorbom, D. (1993). LISREL 8: User's reference guide. Chicago: Scientific Software International.
37. Kim, W. G., & Kim, Y. (2005). Antecedents and consequences of customer satisfaction in restaurant servicescape. 2005 I-CHRIE Annual Conference Proceedings, pp. 253-257.
38. Kim, Y. S., Moreo, P. J., & Yeh, R. J. M. (2004). Customers' satisfaction factors regarding university food court service. Journal of Foodservice Business Research, 7, 97-110.
39. Lahteenmaki, L., & Tuorila, H. (1995). Consistency of liking and appropriateness ratings and their relation to consumption in a product test of ice cream. Appetite, 25, 189-198.
40. Lange, C., Rousseau, F., & Issanchou, S. (1999). Expectation, liking and purchase behavior under economical constraint. Food Quality and Preference, 10, 31-39.
41. Lau, C., & Gregoire, M. B. (1998). Quality ratings of a hospital food service department by inpatients and postdischarge patients. Journal of the American Dietetic Association, 98, 1303-1307.
42. Lo, A. S., Tan, A. Y. F., & Qu, H. (2005). Examination of selection criteria for customers visiting coffee house: A case study of a coffee chain Hong Kong. 2005 I-CHRIE annual conference proceedings, pp. 288-294.
43. Mangold, W. G., Miller, F., & Brockway, G. R. (1999). Word-of-mouth communication in the service marketplace. Journal of Service Marketing, 13, 73-89.
44. Mathey, A. M., Zandstra, E. H., de Graaf, C., & van Staveren, W. A. (2000). Social and physiological factors affecting food intake in elderly subjects: An experimental comparative study. Food Quality and Preference, 11, 397-403.
45. McColl-Kennedy, J. R., & White, T. (1997). Service provider training programs at odds with customer requirements in five-star hotels. Journal of Service Marketing, 11, 249-264.
46. Meiselman, H. L. (2003). A three-factor approach to understanding food quality: The product, the person and the environment. Food Service Technology, 3, 99-105.
47. Middleton, G. (2000). A preliminary study of chefs' attitudes and knowledge of healthy eating in Edinburgh's restaurants. International Journal of Hospitality Management, 19, 399-412.
48. Molnar, P. J. (1995). A model for overall description of food quality. Food Quality and Preference, 6, 185-190.
49. Oliver, R. L. (1981). Measurement and evaluation of satisfaction processes in retail settings. Journal of Retailing, 57, 25-47.
50. Olson, J. C., & Jacoby, I. (1972). Cue utilization in the quality perception process. In M. Venkatesan (Ed.), Proceedings of the Third Annual Conference of the Association for Customer Research (pp. 167-179). Chicago: Association for Consumer Research.
51. Ratner, R. K., Kahn, B. E., & Kahneman, D. (1999). Choosing less preferred experiences for the sake of variety. Journal of Consumer Research, 26, 1-15.
52. Roger, P. J. (1996). Food choice, mood and mental performance: Some examples and some mechanisms. In H. Meiselman & H. J. H. MacFie (Eds.), Food choice, acceptance and consumption (pp. 319-345). London: Blackie.
53. Rogozenski, J. E., & Moskowitz, H. R. (1982) A system for the preference evaluation of cyclic menus. Journal of Food Service Systems, 2, 139-161.
54. Rolls, B. J. (1993). Appetite, hunger, and satiety in the elderly. Critical Reviews in Food Science and Nutrition, 33(1), 39-44.
55. Rozin, P. (1996). The socio-cultural context of eating and food choice. In H. L. Meiselman & H. J. H. Macfie (Eds.), Food choice acceptance and consumption (pp. 83-104). Glasgow: Blackie Academic and Professional.
56. Schiffman, S. (2000). Intensification of sensory properties of foods for the elderly. Journal of Nutrition, 130, 927S-930S.
57. Schiffman, S., & Warwick, Z. S. (1993). Effect of flavor enhancement of food for the elderly on nutritional status: Food intake, biochemical indices, and anthropometric measures. Physiology and Behavior, 53, 395-402.
58. Shepherd, R. (1989). Factor influencing food preferences and choice. In R. Shepherd (Ed.), Handbook of the psychophysiology of human eating (pp. 3-24). Chichester: Wiley.
59. Soderlund, M. (1998). Customer satisfaction and its consequences on customer behavior revisited. International Journal of Service Industry Management, 9, 169-188.
60. Sparks, P., Shepherd, R., & Frewer, L. J. (1995). Assessing and structuring attitudes toward the use of gene technology in food production: The role of perceived ethical obligation. Basic and Applied Social Psychology, 16, 267-285.
61. Stake, R. (2000). The case study method in social enquiry. In R. Gomm, M. Hammersley, & P. Foster (Eds.), Case study method (pp. 19-26). London: Sage.
62. Steekamp, J. B. E. M., & Van Trijp, H. C. M. (1996). Quality guidance: A consumer-based approach to food quality improvement using partial least squares. European Review of Agricultural Economics, 23, 195-215.
63. Sweeney, J. C., Johnson, L. W., & Armstrong, R. W. (1992). The effect of cues on service quality expectations and service selection in a restaurant. Journal of Service Marketing, 6, 15-22.
64. Trondsen, T., Braaten, T., Lund, E., & Eggen, A. E. (2004). Health and seafood consumption patterns among women aged 45-69 years. A Norwegian seafood consumption study. Food Quality and Preference, 15, 117-128.
65. Turner, M., & Collison, R. (1988). Consumer acceptance of meals and meal components. Food Quality and Preference, 1, 21-24.
66. Urala, N., & Lahteenmaki, L. (2006). Hedonic ratings and perceived healthiness in experimental functional food choices. Appetite, 47, 302-314.
67. Vickers, Z. M. (1993). Incorporating tasting into a conjoint analysis of taste, health claim, price and brand for purchasing strawberry yogurt. Journal of Sensory Studies, 8, 341-352.
68. Yin, R. K. (1998). The abridged version of case study research. In L. Bickman & D. J. Rog (Eds.), Handbook of applied social research methods (pp. 229-259). London: Sage.
69. Yoon, Y., Gursoy, D., & Chen, J. S. (2001). Validating a tourism development theory with structural equation modeling. Tourism Management, 22, 363-372.