No abstract

People who eat out in urban are more common than ever before. However, restaurant foods are often high in calories, and lack for enough vegetables. Moreover, they provide too many calories from animal fat and protein resulting in a high risk of cardiovascular and other chronic diseases. Furthermore, a diet high in animal products contributes to global warming. For these reasons, a vegetarian diet can be recommended. The main purposes of this study are the following: (1) Understanding and evaluating the customers' preferences when selecting vegetarian restaurants. (2) In order to decrease the disease risks and the negative impact on the planet caused by a meat diet, researching ways to encourage consumers to choose vegetarian restaurants. The results of conjoint analysis indicated that when people choose vegetarian restaurants, they prefer ones that provide Chinese style cuisines, organic foods, cuisines that can help to lose weight, interiors with simple décor and ones that promote environmental protection.

We examined the relationships among leisure involvement, leisure benefits, and happiness from the perspective of elementary schoolteachers. The results of independent sample t-test show that the male teachers in participating in leisure activities reaches a significant difference compared to female teachers including leisure involvement, leisure benefits and happiness. From the one-way ANOVA results indicated that the elementary schoolteachers have significant differences in ages and job position variables for leisure involvement and in teaching years and job position for leisure benefits. Finally, the elementary schoolteachers have significant differences in education, teaching years, and job position for happiness. Leisure involvement and leisure benefits most strongly predict the happiness of elementary schoolteachers

The number of people with disabilities (PWDs) is expected to increase over years due to the increase of human lifespan and accidents. However, the PWDs as a result of some social factors, such as environment inaccessibility, insufficient job opportunity, inadequate education aids, etc. are excluded from participating their leisure activities or dining out in the society. This study aims to investigate and evaluate the design of barrier-free environment of restaurants in Taiwan famous tourism areas via the restaurant customer satisfaction of PWDs regarding the barrier-free facility and service quality. The results show that the qualified percentage of barrier-free physical environment design is only 44%, and PWDs are not satisfied with the barrier-free physical environment including the space allotted in parking lots, restroom accessibility for PWDs, as well as the slipperiness of floors. The regression analysis shows the barrier-free physical environment and service quality aspect with respect to post-purchase intentions reach statistical significance indicating the environment design for the PWDs is critical to the restaurant management especially in a tourism area.