Can a Rude Waiter Make Your Food Less Tasty? Social Class Differences in Thinking Style and Carryover in Consumer Judgments

Lee, Jaehoon

doi:10.1002/jcpy.1020

Cited by 28 publications

(42 citation statements)

References 71 publications

(114 reference statements)

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“…class is considered an essential dimension for market segmentation (Aljukhadar et al, 2021;Kamakura & Mazzon, 2013) and determines differences in information processing (J. Lee, 2018). These cognitive differences are manifested strongly under stressful circumstances as a function of childhood SES Oi & Haas, 2019).…”

Section: Theoretical and Practical Contributionsmentioning

confidence: 99%

The impact of infectious disease threat on consumers' pattern‐seeking in sequential choices

Park

Kim

Jhang

et al. 2021

Psychology and Marketing

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The pandemic outbreak poses one of the most influential threats. When faced with such a threat, consumers engage in adaptive behaviors, and one way to do so may pertain to pattern-seeking in their choices. Across five studies, we show that consumers exhibit patterns in sequential choice under the threat of COVID-19. Specifically, consumers high (vs. low) in the perceived threat increase sequential patterns in repeated choice regardless of whether the levels of the perceived threat are measured or manipulated. The effect emerges even when a patterned choice option is objectively inferior to a nonpatterned option. The underlying mechanism of the effect is that consumers experience a lower sense of control, which motivates them to seek patterned choices to regain control threatened by the infectious disease. We further show that the effect on patterned choice is stronger for consumers with lower childhood socioeconomic status (SES), who are characterized by a lower sense of control, than their higher childhood SES counterparts. Noting that infectious disease threats are unavoidable, we offer theoretical contributions as well as novel insights into marketing practices under unpredictable and threatening situations.

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Section: Theoretical and Practical Contributionsmentioning

confidence: 99%

The impact of infectious disease threat on consumers' pattern‐seeking in sequential choices

Park

Kim

Jhang

et al. 2021

Psychology and Marketing

Self Cite

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“…(2019) The authors argue that when an indulgent food is advertised with a cue that sets the occasion for consumption (i.e., an occasion-setting cue), holistic (vs. analytic) thinking increases the cravings for and subsequent purchase likelihood of the featured product Gomez and Torelli (2015) For these authors, French (and not American) consumers with a salient cultural identity are more sensitive (i.e., perceive as riskier for their health) and evaluate more negatively foods that display nutrition information (versus foods that do not) Lee (2018) The results show that when faced with a failure incident occurring in one service dimension (e.g., rude employees), consumers in a low social class, relative to those in a high social class, carry over to influence their evaluations of the other service dimensions (e.g., food quality) that are unrelated to the failure incident. Cornil et al (2014) The authors state that attitude ambivalence (simultaneously desiring a food and perceiving it as unhealthy) enhances visual sensitivity to increasing portion sizes.…”

Section: Experiential Pleasure Of Food a Driving Force For Well-beingmentioning

confidence: 99%

Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective

Batat

Addis

2021

EJM

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Purpose Literature from across design studies and innovation management, as well as food marketing research evidence, is examined to highlight the interdisciplinary and experiential research approaches to food consumption and well-being. This conceptual paper aims to address the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. Food experience design (FED) seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework. Design/methodology/approach This approach examines design thinking by conducting an analysis of the multidisciplinary literature. This paper addresses the gap in the literature by advancing the theoretical and empirical understanding of food design thinking through the lenses of experiential theory and consumer well-being. Findings This review paper clarifies the scope of FED scholarship and offers a call for collective efforts to establish a focused body of knowledge that leads food marketing professionals and scholars to adopt an experiential perspective to food consumption and production focused on experiential pleasure of food as a driving force for consumer’s well-being. Research limitations/implications The review paper addresses the need to expand the food industry’s goals by considering its contributions to the consumer’s overall food well-being. FED seeks to understand how food professionals can design healthy and pleasurable food experiences aimed at enhancing people’s food well-being. FED does so by proposing a holistic and integrative framework. Practical implications This research provides designers with the operative tools to create innovative food experiences and increase the food well-being of consumers. Toward that end, designers need to extend their skills and evolve their language and competencies to create valuable dialogues with other stakeholders involved. Collaboration requires many other premises. This paper contributes to the discussion by identifying and clarifying them. Originality/value This research highlights the imperative to take multidisciplinary, transformative and experiential approaches to researching food innovation strategies from a consumer’s well-being perspective.

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“…As a result, high class individuals report to have a higher sense of control than low class counterparts ( Kraus et al., 2009 ; Lachman and Weaver, 1998 ). Due to the different implications about one's own agency and controllability based on experiences from the given environment, low social class individuals tend to find explanations of social events based on contextual factors whereas high class individuals tend to focus on individual factors ( Kraus et al., 2009 ; Lee, 2018 ). Hence, high class individuals who tend to hold relatively high agency and efficacy of their own actions might believe their consumption behavior can be an effective means to compensate their low social self-esteem more than low class individuals who do not hold the strong agentic beliefs and a sense of control.…”

Section: Literature Review and Hypothesis Developmentmentioning

confidence: 99%

Social class, social self-esteem, and conspicuous consumption

2021

Heliyon

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Previous research has suggested the negative relationship between self-esteem and conspicuous consumption since conspicuous consumption is aimed to gain social recognition and signal status. However, it has not been much explored how this relationship holds depending on social classes. We propose subjective social class will moderate the relationship between social self-esteem and conspicuous consumption. We also hypothesize the mediating roles of social dominance orientation and life satisfaction in the proposed moderation effect. By conducting the survey with the American sample, we tested these predictions. In Study 1, we showed that the negative relationship between social self-esteem and conspicuous consumption appeared only among high subjective social class individuals. In Study 2, we replicated Study 1 and further demonstrated that social dominance orientation and life satisfaction respectively mediated the interactive effect of subjective social class and social self-esteem on conspicuous consumption. The results suggest that among individuals who perceive themselves to be in a high social class, a low level of social self-esteem is conducive to conspicuous consumption. The theoretical implications and limitations of the present investigation are discussed.

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Can a Rude Waiter Make Your Food Less Tasty? Social Class Differences in Thinking Style and Carryover in Consumer Judgments

Cited by 28 publications

References 71 publications

The impact of infectious disease threat on consumers' pattern‐seeking in sequential choices

The impact of infectious disease threat on consumers' pattern‐seeking in sequential choices

Designing food experiences for well-being: a framework advancing design thinking research from a customer experience perspective

Social class, social self-esteem, and conspicuous consumption

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