Customer Perception on Nutritional Information in Restaurant Menu

Din, Norrina; Zahari, Mohd Salehuddin Mohd; Shariff, Shazali Mohd

doi:10.1016/j.sbspro.2012.04.205

Cited by 22 publications

(38 citation statements)

References 10 publications

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“…While this can be a challenge, it also presents new opportunities for restaurants to distinguish themselves from their competitors (see, Wei and Miao, 2013;Lee et al, 2015). For this reason, we have seen more focus on menu labelling and menu information in recent years (Sun, 2013;Din et al, 2012;Kim et al, 2012;Mills and Thomas, 2008;Josiam and Foster, 2009;Howlett et al, 2009).…”

Section: Nutritional Informationmentioning

confidence: 99%

See 1 more Smart Citation

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Fakih

Assaker

Assaf

et al. 2016

International Journal of Hospitality Management

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a b s t r a c tThis research looks at how consumer desires for restaurant menu information including "nutritional information", "product characteristics", and "preparation and ingredients" influence customers' attitudes and behavioural intentions toward restaurants. A theoretically derived model is empirically tested on data collected from 293 customers from three segments of the restaurant sector − High-Scale, Mid-Scale and Low-Scale. Partial least squares structural equation modelling (PLS-SEM) and multigroup analysis confirms that the relationship between menu information and behavioural intentions is mediated by consumers' attitudes toward the restaurant. Furthermore, 'preparation and ingredients' and 'nutritional information' were the two strongest predictors of attitudes and behavioural intentions for high-and midscale restaurants, whereas 'product characteristics' was the most significant for low-scale restaurants. These findings present new knowledge on how different types of information drive consumers' purchase intentions across different segments of the industry.

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Section: Nutritional Informationmentioning

confidence: 99%

“…Such menu labelling regulations are still however restricted to developed Western economies (e.g. the US, the UK, and Australia) (Din et al, 2012). Several food authorities have also criticised the fact that food consumption choices should be determined by consumers and not by governments (Mills and Thomas, 2008).…”

Section: Introductionmentioning

confidence: 99%

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Fakih

Assaker

Assaf

et al. 2016

International Journal of Hospitality Management

View full text Add to dashboard Cite

show abstract

“…There is increasing concern over the types of food consumed (Din et al, 2012). In view of this, the government has advised fast food operators to provide nutritional information in its menu so that consumers are aware of the contents (Habib et al, 2011).…”

Section: Literature Reviewmentioning

confidence: 99%

“…Nevertheless, we are uncertain whether those who ever read truly understood the information. They reported 'ever read nutritional information' might be due to the increasing number of people being health-conscious and concerned over the types of food they consume (Din et al, 2012).…”

Section: Characteristics Of Fast Food Consumptionmentioning

confidence: 99%

Fast Food Consumption and Obesity

Abdullah¹,

Mokhtar²,

Bakar³

et al. 2017

AjQoL

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This cross-sectional study investigated the pattern (frequency and characteristics) of fast food consumption and its relationship with obesity. A total of 1173 Malaysian adults were interviewed based on a structural questionnaire. Fast food consumption was higher among young Malays and significantly associated with age, ethnicity, number of children in the household. The prevalence of respondents who consumed fast food at least once a week was 17%.Estimated 21.3% of respondents were obese. However, obesity was not associated with frequenting fast food restaurants. Because of the high prevalence of fast food consumption, there is a great need to educate further the community in making healthier food choices

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“…In the case of restaurant trustworthiness in this study, a concrete singular object is a restaurant with the randomly assigned children's menu and a concrete attribute is trust. We measured nutrition information credibility with eight items, for example: "I use nutrition information when selecting foods at restaurants;" "Nutrition information on menus influences my food selection decisions;" and "I trust the nutrition information provided at restaurants" (Cronbach's ˛ = 0.90) (Din et al, 2012;Eun, 2011;Jung, 2010;Jung, 2014;Kozup et al, 2003). We modified all measurement items from reference scales to match the context of the current study.…”

Section: Measurementsmentioning

confidence: 99%