Customer responses to food-related attributes in ethnic restaurants

Kim, Jong‐Hyeong; Youn, Hyewon; Yong, Rao

doi:10.1016/j.ijhm.2016.11.003

Cited by 79 publications

(68 citation statements)

References 60 publications

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“…Therefore, interventions in the name of the product certainly give effective, consistent and economical results. Kim et al (2017) have shown that the new, unfamiliar names of the food as well as its ingredients significantly increase consumer perception of the authenticity of ethnic food and cause a positive emotion as well as increase of the buying/consuming intention. Likewise, known names and ingredients in some ethnic food, which are common in other kitchens, cause negative emotions associated with boredom and indifference.…”

Section: Introductionmentioning

confidence: 99%

Consumers' attitudes towards ethnic food consumption

Tomić¹,

Deronja²,

Kalit³

et al. 2018

j. cent. eur. agric.

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Globalization, international migration and food promotion via media platforms have led to increased consumption of ethnic food. The main aim of the research is to explore the relation between attitudes and behaviour in the ethnic food consumption. An on-line survey was conducted on a sample of 230 respondents. Most respondents consume ethnic food, mostly on a weekly basis, at home and in restaurants. The largest share of respondents has neutral attitudes towards ethnic food. Respondents with positive attitudes towards ethnic food consume ethnic food more often at home, those with neutral attitudes consume such food in restaurants, while respondents who have negative attitudes about ethnic food consume ethnic food mostly at friend's. The respondents with positive attitudes towards ethnic food give higher importance to all ethnic food attributes. Results of this research can serve producers and distributors of ethnic foods to better suit the demands of modern consumers.Keywords: attitudes, consumers, ethnic food, survey Sažetak Globalizacija, internacionalne migracije i medijski pristup promociji hrane doveli su do rasta konzumacije etničke hrane. Osnovni cilj provedenog istraživanja bio je utvrditi povezanost stavova i ponašanja u konzumaciji etničke hrane. On-line anketno ispitivanje provedeno je na uzorku od 230 ispitanika. Većina ispitanika konzumira etničku hranu, najčešće na tjednoj razini, kod kuće i u restoranima. Najveći udio ispitanika ima neutralne stavove o etničkoj hrani. Ispitanici s pozitivnim stavovima o etničkoj hrani u većem udjelu konzumiraju etničku hranu kod kuće, oni s neutralnim stavovima učestalije konzumiraju takvu hranu u restoranima, dok ispitanici koji imaju negativne stavove o etničkoj hrani u većem udjelu konzumiraju takvu hranu kod prijatelja. Ispitanicima s pozitivnim stavovima o etničkoj hrani važnija su sva ispitana obilježja etničke hrane. Rezultati ovog istraživanja mogu poslužiti proizvođačima i 349Original scientific paper Journal of Central European Agriculture, 2018, 19(2), p.349-367 DOI: /10.5513/JCEA01/19.2.1992 distributerima etničke hrane u svrhu uspješnije prilagodbe zahtjevima suvremenih potrošača.

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Section: Introductionmentioning

confidence: 99%

Consumers' attitudes towards ethnic food consumption

Tomić¹,

Deronja²,

Kalit³

et al. 2018

j. cent. eur. agric.

View full text Add to dashboard Cite

show abstract

“…Namin (2017) found an evidence for customer satisfaction improvement through service quality, food quality, and price-value ratio. Kim et al (2017) indicated that unfamiliar food names and ingredients significantly enhanced customers' perceptions of authenticity and induced positive emotions. In contrast, familiar food names and ingredients arouse negative valence emotions, such as boredom and calm.…”

Section: Restaurant Selection Criteriamentioning

confidence: 99%

Selection criteria of customers of Chinese restaurants and their dining habits

Sudhagar¹,

Rajendran

2017

IJKMTH

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Abstract:The present study investigates the selection criteria used by restaurant customers in India while choosing Chinese restaurant for dining and also to understand their contemporary dining habits. Structured questionnaire was used to collect the data from the respondents. Respondents were selected using the convenience sampling approach. The study used descriptive statistics and exploratory factor analysis to interpret the data. The results of the study would assist the Chinese restaurant marketers to understand the important restaurant attributesfrom the customer's perspective. It would also help to formulate required marketing and operational strategies incorporating food quality, service quality, customer relationship practices and promotional offers, so that the restaurant can stay competitive in the market by better meeting the needs and expectations of the customers. This study was an attempt to examine the Chinese restaurant consumer behaviour in the Indian context, particularly from the Chennai City. The research also provided vital information and insights for the researchers, academicians and the practitioners in the restaurant industry.

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“…Consumers are believed to view a service such as a restaurant meal in terms of a set of attributes. These are characteristics that make it desirable, and they ascribe different levels of importance to each attribute (Jang, Ha, & Silkes, ; Kim, Youn, & Rao, ). For example, one market segment may be attracted by a restaurant's low price, another by its food quality, another by its convenient location, and yet others by its atmosphere (Rivera & Shani, ).…”

Section: Literature Reviewmentioning

confidence: 99%

“…They emphasized that attribute importance varies across the visitation motives. Kim et al () found that unfamiliar food names and ingredients significantly enhance customers' perceptions of authenticity and induce positive emotions, whereas familiar food names and ingredients arouse negative valence emotions. They also found that perceived authenticity is the most influential factor for increasing a diner's purchase intentions, followed by positive arousal, positive valence emotion, and negative arousing emotions.…”

Section: Literature Reviewmentioning

confidence: 99%

Alternative healthy food choice for tourists: Developing Buddhist temple cuisine

Kim

Lee

Ryu

2017

Journal of Tourism Research

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This study investigated the attitudes and subjective norms involved in food consumption by tourists, the degree of awareness of South Korean Buddhist temple cuisine among tourists, and associated consumer characteristics. These characteristics are summed as tourists with weak attitudes and subjective norms and those with strong attitudes and subjective norms. A questionnaire mainly asked about awareness, attribute beliefs, and normative beliefs relating to temple cuisine and the evaluation properties of food. This study examined the popularization of temple cuisine as a niche food tourism market beyond the Buddhist community, making it pioneer research in the field of temple cuisine.

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Customer responses to food-related attributes in ethnic restaurants

Cited by 79 publications

References 60 publications

Consumers' attitudes towards ethnic food consumption

Consumers' attitudes towards ethnic food consumption

Selection criteria of customers of Chinese restaurants and their dining habits

Alternative healthy food choice for tourists: Developing Buddhist temple cuisine

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