Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions

Lugosi, Peter

doi:10.1016/j.ijhm.2018.10.019

Cited by 20 publications

(16 citation statements)

References 95 publications

(109 reference statements)

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“…Local food is presented in suitable ways by restaurants so that tourists can accept local food. Accordingly, food tourists are supposed to use three types of quality attributes to judge their gastronomic experience [21,22]: Functional-food quality; humanic-service quality; and mechanical-the physical environment [23][24][25][26][27][28][29][30]. Moreover, traditional cooking needs to connect with modern consumers; therefore, quality attributes should be considered to make tourists satisfied and loyal [22].…”

Section: Introductionmentioning

confidence: 99%

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

2019

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The sustainability of rural development, both economic and environmental, has been increasingly linking to local food, which plays an indispensable role by preserving traditional culture, attracting tourists, and supporting the regional economy. However, the authenticity and quality of local food have not been fully convinced as competitive advantages by most practitioners. Little is known about how authenticity affects quality attributes, tourist satisfaction, and tourist loyalty. Thus, this study examines the role of authenticity in the quality–satisfaction–loyalty framework. The field research was performed in Shunde County, Guangdong Province, China. The results challenge the traditional view of quality attributes by highlighting that authenticity is a key antecedent to the quality–satisfaction–loyalty framework of food tourism. In contrast, the relationships among quality attributes, tourist satisfaction, and tourist loyalty are contingent on the extent to which food tourists perceive the authenticity of rural local food.

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Section: Introductionmentioning

confidence: 99%

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

2019

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“…The paper develops an 'integrative review' (Torraco, 2005;Lugosi, 2019) of deviance, combining perspectives from behavioural and social sciences, alongside applied conceptualisations from organisational sciences, using these to understand how emerging issues may be contextualised in hospitality-related domains. More specifically, psychological, sociological and anthropological literature are used to establish a holistic conception of deviance, which helps to appreciate multiple dimensions, understandings and applications, including the potential to operationalise it positively rather than just negatively.…”

Section: Introductionmentioning

confidence: 99%

Deviance, deviant behaviour and hospitality management: Sources, forms and drivers

Lugosi

2019

Tourism Management

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Drawing on multi-disciplinary literature, this paper provides an integrative review of the concept of deviance, examining its relationship with and application to hospitality management. It synthesises conceptualisations of deviance in the social sciences and applications of the concept in organisational and consumer behaviour research. The paper distinguishes between four sources of deviance in hospitality management: staff, suppliers, customers and external actors, exploring different forms of deviance stemming from each. The subsequent discussion explores multiple antecedents and drivers of deviance, considering how these have been conceptualised in various disciplines at different levels of analysis: organisational; interpersonal, social and cultural; and personality and individual. The critical synthesis identifies diverse themes in the connections between deviance and hospitality management, and their implications for research and practice.

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“…In this dynamic context, university food service operators have to adapt to changing expectations of their customers, increased competition from fast food segments on and off campus [13], and economic trends in uncertain markets [14]. According to Lugosi [15], when customers' expectations are high, the campus food services are expected to be more responsive. The workplace is a captive environment where the overall satisfaction of consumers could be an important element of the overall eating experience on campus [16].…”

Section: Introductionmentioning

confidence: 99%

“…International Journal of Food Science facility reputation and this is also good for their businesses. Lugosi [15] has studied the campus food service experience with reference to student well-being and has emphasized on the campus food service as a cowork space. Among several factors driving social interaction, contemporary designs of university campuses have adopted many of the features of cowork spaces [69][70][71], with furnishings and layout of the infrastructure of the space, facilitating the positive experience.…”

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confidence: 99%

The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment

Serhan

2019

International Journal of Food Science

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The purpose of this study was to determine different food service attributes that have an impact on customers’ overall satisfaction at a rural university cafeteria. Over 5 weeks, 676 cafeteria users, including academics, staff, and students, were selected through convenience sampling. They completed an anonymous-designed survey with closed questions (n=29) assessing quality of food and beverages, quality of service and setting, and satisfaction with food service attributes. In order to measure the existence and degree of significant relationships between different research variables, Pearson correlation coefficients were employed to analyse the data. Means of scores and frequencies were calculated. Results indicated that customers’ satisfaction with different service attributes was above average. All service attributes had a significant and positive effect on the overall satisfaction. Since most customers (62.9%) would like to continue eating at the cafeteria, the most common improvements suggested to the university management included among others, improving diet quality by offering more nutritious food. Gaining insight into the different food service attributes can enable the university management to meet the needs and expectations of its academics, staff, and students in order to increase their confidence in the food provided.

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Campus foodservice experiences and student wellbeing: An integrative review for design and service interventions

Cited by 20 publications

References 95 publications

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience

Deviance, deviant behaviour and hospitality management: Sources, forms and drivers

The Impact of Food Service Attributes on Customer Satisfaction in a Rural University Campus Environment

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