Food safety in restaurants: The consumer perspective

Bai, Li; Wang, Mingliang; Yang, Yinsheng; Shouliang, Gong

doi:10.1016/j.ijhm.2018.06.023

Cited by 65 publications

(54 citation statements)

References 45 publications

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“…This is particularly important in the tourism context, when perceptions of food safety risks, may result in tourist hesitation and refusal to eat local food (Cohen & Avieli, 2004). However, using a risk reliever to reduce the perception of food safety risk is nothing new, and many risk relievers exist, such as utilizing resturant hygiene indicators in resturant selection (Bai et al, 2019), searching for specific food brands, information acquisition, taking advice from family and friends, looking for guarantees (e.g., laboratory tests or quality assurance), and images of the food store have been frequently adopted by consumers to mitigate the unpleasant health consequences of consuming unsafe food (Yeung et al, 2010).…”

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

“…Therefore, consumers rely heavily on tangible aspects of food hygiene practices, such as the cleanliness of the physical environment, equipment, and staff appearance, to base their judgment on food hygiene and safety (Jones, 2002). Furthermore, consumer perception of cleanliness attributes linked to staff, restaurant environment, and equipment is thought to influence restaurant selection (Bai et al, 2019;Park, 2014;Ungku Fatimah et al, 2010). The relevant evidence to back up the above facts has been provided by several studies, indicating how consumers rely on some observable food hygiene cues, such as cleanliness of a restaurant's dining rooms and utensils, the waitstaff's appearance and clothing, the level of restroom hygiene, and restaurant exterior, to decide where to eat (Adam et al, 2014;Bai et al, 2019;Kim et al, 2019;Henson et al, 2006;Park et al, 2016;Park & Almanza, 2014;Yassami, 2018).…”

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

“…Furthermore, consumer perception of cleanliness attributes linked to staff, restaurant environment, and equipment is thought to influence restaurant selection (Bai et al, 2019;Park, 2014;Ungku Fatimah et al, 2010). The relevant evidence to back up the above facts has been provided by several studies, indicating how consumers rely on some observable food hygiene cues, such as cleanliness of a restaurant's dining rooms and utensils, the waitstaff's appearance and clothing, the level of restroom hygiene, and restaurant exterior, to decide where to eat (Adam et al, 2014;Bai et al, 2019;Kim et al, 2019;Henson et al, 2006;Park et al, 2016;Park & Almanza, 2014;Yassami, 2018). Additionally, consumers associate the level of patronage with restaurant reputation (Kim et al, 2010) and a crowded restaurant with a lot of customers usually represents high quality of food and standards of food safety (Henson et al, 2006).…”

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

“…Previous studies also supported different sources of information used by consumers to assess the safety of food and resulting impacts on restaurant selection. These are restaurant inspection notices, press media, and broadcasting, friends and relatives' recommendations, and internet-based information (Ali et al, 2019;Bai et al, 2019;Choi et al, 2013;Choi et al, 2019;Harris et al, 2018;Seo et al, 2015;Uggioni & Salay, 2014;Wong et al, 2015;Yannopoulou et al, 2011).…”

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

See 3 more Smart Citations

International Tourists’ Protection Intentions to Use Food Hygiene Cues in the Choice of Destination Local Restaurants

Yasami¹,

Tourism²,

Wongwattanakit³

et al. 2020

GTG

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This study examines international tourists' protection intentions to utilize food safety cues in the choice of destination local restaurant, reducing the risk of contracting a foodborne illness. A survey was conducted of 398 first-time foreign travellers to Malaysia. The results driven by Exploratory Factor Analysis reveals that food safety indicators comprised three dimensions: visual food safety cues, information food safety cues, and the level of restaurant patronage. Cluster analysis confirmed that protection intention to use different food hygiene cues differs across tourists' subgroups of gender, age, nationality, level of income, level of education, travel purpose, and trip arrangement.

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Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

Section: Litrature Review Food Hygiene Cues and Restaurant Selectionmentioning

confidence: 99%

See 2 more Smart Citations

International Tourists’ Protection Intentions to Use Food Hygiene Cues in the Choice of Destination Local Restaurants

Yasami¹,

Tourism²,

Wongwattanakit³

et al. 2020

GTG

View full text Add to dashboard Cite

show abstract

“…São atributos que fomentam a relação entre servidor e cliente e responsáveis pela definição da qualidade do serviço (STEENKAMP, 1989;FLIE e KLEINALTENKAMP, 2004). Porém, fornecer serviço de alta qualidade aos clientes é uma tarefa complexa (NAMIN, 2017) e um dos fatores mais importantes na determinação do sucesso de um restaurante e no aumento da sua eficiência (HWANG e OK, 2013;KANYAN et al, 2016;BAI et al, 2018).…”

Section: Introductionunclassified

Análise dos Serviços de um Restaurante Fast-Casual por meio de Estratégias de Operações

Silveira

Nogueira

Koefender

et al. 2019

P&P

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A partir das mudanças nos hábitos e comportamentos alimentares das pessoas foram desenvolvidas alternativas alimentares fora do lar (food service). Uma das alternativas trata-se de restaurante fastcasual que proporciona uma qualidade maior de alimentos e uma atmosfera mais consistente, com serviço personalizado, rápido e preço adequado. Porém, fornecer serviço de alta qualidade aos clientes é uma tarefa complexa e um dos fatores mais importantes na determinação do sucesso de um restaurante. Nesse contexto, o artigo consiste em apresentar uma análise da percepção dos clientes de um restaurante fast-casual de Porto Alegre, Rio Grande do Sul (RS), Brasil, por meio das estratégias de operações. Como complemento, busca-se avaliar a estratégia genérica do restaurante, identificar quais são os seus critérios competitivos, mapear o processo de serviços (Service Blueprint) e avaliar o alinhamento do serviço prestado às estratégias do restaurante. Em termos metodológicos, adotou-se os procedimentos bilbiográfico e do estudo de caso. Quanto aos seus objetivos a pesquisa classifica-se como descritiva, de caráter exploratório. Como resultados, o estudo contribuiu para a lacuna de informações que trata da servitização de restaurantes fast-casual. Além disso, foram propostas algumas melhorias para o estabelecimento que apresenta pontos de falha e/ou espera na prestação de serviços no atendimento com o cliente.Palavras chave: Processos de Serviços. Fast-Casual. Estratégias de Operações. AbstractFrom the changes in the habits and eating behaviors of the people, food alternatives were developed outside the home (food service). One of the alternatives is a fast-casual restaurant that provides a higher quality of food and a more consistent atmosphere, with personalized service, fast and adequate price. However, providing high-quality customer service is a complex task and one of the most important factors in determining a restaurant's success. In this context, the article consists of presenting an analysis of customer perceptions of a fast-casual restaurant in Porto Alegre, Rio Grande do Sul (RS), Brazil, through operations strategies. As a complement, it seeks to evaluate the restaurant's generic strategy, to identify its competitive criteria, to map the service process (Service Blueprint) and to evaluate the alignment of the service provided to the restaurant's strategies. In methodological terms, we adopted the procedures and the case study. Regarding its objectives, the research is classified as descriptive, of an exploratory nature. As a result, the study contributed to the information gap that deals with the provision of fast-casual restaurants. In addition, some improvements have been proposed for the establishment that presents points of failure and / or waiting to provide services in the customer service.

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Consumer Perception of Food Safety in Asia and Pacific

Vuong,

Bui

2024

Consumer Perceptions and Food

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Food safety in restaurants: The consumer perspective

Cited by 65 publications

References 45 publications

International Tourists’ Protection Intentions to Use Food Hygiene Cues in the Choice of Destination Local Restaurants

International Tourists’ Protection Intentions to Use Food Hygiene Cues in the Choice of Destination Local Restaurants

Análise dos Serviços de um Restaurante Fast-Casual por meio de Estratégias de Operações

Consumer Perception of Food Safety in Asia and Pacific

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