Pub Date : 2023-05-20DOI: 10.1080/15378020.2023.2214069
L. Fiorini, D. Sammut
{"title":"The relationship between employee motivation and work performance in a manufacturing and retail foodservice organisation","authors":"L. Fiorini, D. Sammut","doi":"10.1080/15378020.2023.2214069","DOIUrl":"https://doi.org/10.1080/15378020.2023.2214069","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42017885","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-16DOI: 10.1080/15378020.2023.2214067
Ani Kartikasari, David L. Dean, M. Rombach, D. Suhartanto
In 2020, during the early stages of the coronavirus pandemic, New Zealand's online food delivery (OFD) services saw a marked increase in popularity. New Zealand had received worldwide praise for their approach to fight Covid-19, and online businesses were important contributors, allowing the food service industry to remain viable in the face of severe restrictions. OFD research has found that the determinants of customer loyalty, such as consumer satisfaction, trust, and value are well established and largely depend on food quality, e-service quality, and OFD-service providers not being associated with COVID-19 transmission. The present study aims to fill a research gap and investigate new predictors such as OFD discomfort and proactive COVID-19 strategies, in addition to confirming well-established ones such as sociodemographic factors, perceived infection risk, perceived value, satisfaction, and trust. The Partial Least Square Structural Equation Modeling (PLS-SEM) analysis reveals that age is the only significant sociodemographic factor influencing pro-active COVID-19 strategies. While trust and perceived value are positively affected by consumers committed to proactively counteract Covid-19;satisfaction and ultimately loyalty, are positively affected by trust only. Best practice recommendations for marketing managers and OFD service providers are presented. [ FROM AUTHOR] Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
{"title":"Discomfort and proactiveness of New Zealand OFD consumers during the coronavirus pandemic","authors":"Ani Kartikasari, David L. Dean, M. Rombach, D. Suhartanto","doi":"10.1080/15378020.2023.2214067","DOIUrl":"https://doi.org/10.1080/15378020.2023.2214067","url":null,"abstract":"In 2020, during the early stages of the coronavirus pandemic, New Zealand's online food delivery (OFD) services saw a marked increase in popularity. New Zealand had received worldwide praise for their approach to fight Covid-19, and online businesses were important contributors, allowing the food service industry to remain viable in the face of severe restrictions. OFD research has found that the determinants of customer loyalty, such as consumer satisfaction, trust, and value are well established and largely depend on food quality, e-service quality, and OFD-service providers not being associated with COVID-19 transmission. The present study aims to fill a research gap and investigate new predictors such as OFD discomfort and proactive COVID-19 strategies, in addition to confirming well-established ones such as sociodemographic factors, perceived infection risk, perceived value, satisfaction, and trust. The Partial Least Square Structural Equation Modeling (PLS-SEM) analysis reveals that age is the only significant sociodemographic factor influencing pro-active COVID-19 strategies. While trust and perceived value are positively affected by consumers committed to proactively counteract Covid-19;satisfaction and ultimately loyalty, are positively affected by trust only. Best practice recommendations for marketing managers and OFD service providers are presented. [ FROM AUTHOR] Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46778003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-16DOI: 10.1080/15378020.2023.2214066
Relebohile Constance Masoetsa, T. Ndofirepi, P. Rambe
{"title":"Effects of social media-mediated customer engagements on purchase intentions: Evidence from selected full-service restaurants in South Africa","authors":"Relebohile Constance Masoetsa, T. Ndofirepi, P. Rambe","doi":"10.1080/15378020.2023.2214066","DOIUrl":"https://doi.org/10.1080/15378020.2023.2214066","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42515091","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-15DOI: 10.1080/15378020.2023.2214065
Jianwen Li, Yunying Zhong, M. Hancer, Carola Raab
{"title":"Job competency expectations for senior living foodservice employees: an analysis of online job postings","authors":"Jianwen Li, Yunying Zhong, M. Hancer, Carola Raab","doi":"10.1080/15378020.2023.2214065","DOIUrl":"https://doi.org/10.1080/15378020.2023.2214065","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48963280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-05-14DOI: 10.1080/15378020.2023.2214068
M. Al-zyoud
The COVID-19 pandemic has confronted hospitality and restaurant business enterprises across the globe by disrupting the entire ecosystem of the industry. Shutdowns and temporary closure decisions were necessary, as the primary focus for governments and their agencies is the safety of their people. Recently, restrictions have been eased and vaccines have been developed, despite this, strict measures are still intact. The important question, then, is what are the factors that can convince consumers to adjust and/or restore confidence in consumers to go back to dining in restaurants under the "new normal” banner. To provide preliminary insights, this paper investigates the impact of consumers with fresh mind-sets, restaurant hygiene, and QR code menu usage on intention to re-dine by building on reinforcement theory. Structural equation modeling technique was applied on survey data obtained from consumers who dined in luxury restaurants (n = 569) across multiple cities in Jordan. Results from the analyses illustrate that consumer fresh mind-sets, restaurant hygiene, and QR code menu usage are important predictors for consumer intention to re-dine in Jordanian eateries and restaurants. This research advances our knowledge on consumers' preferences and behaviors to dine in the post-Covid-19 era. It also makes an incremental contribution to the reinforcement of theoretical assumptions. Implications for theory and practice are prescribed for the concerned stakeholders. [ FROM AUTHOR] Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)
{"title":"Fresh mindset, hygiene perception, QR code menu, and intention to re-dine among Jordanian consumers","authors":"M. Al-zyoud","doi":"10.1080/15378020.2023.2214068","DOIUrl":"https://doi.org/10.1080/15378020.2023.2214068","url":null,"abstract":"The COVID-19 pandemic has confronted hospitality and restaurant business enterprises across the globe by disrupting the entire ecosystem of the industry. Shutdowns and temporary closure decisions were necessary, as the primary focus for governments and their agencies is the safety of their people. Recently, restrictions have been eased and vaccines have been developed, despite this, strict measures are still intact. The important question, then, is what are the factors that can convince consumers to adjust and/or restore confidence in consumers to go back to dining in restaurants under the \"new normal” banner. To provide preliminary insights, this paper investigates the impact of consumers with fresh mind-sets, restaurant hygiene, and QR code menu usage on intention to re-dine by building on reinforcement theory. Structural equation modeling technique was applied on survey data obtained from consumers who dined in luxury restaurants (n = 569) across multiple cities in Jordan. Results from the analyses illustrate that consumer fresh mind-sets, restaurant hygiene, and QR code menu usage are important predictors for consumer intention to re-dine in Jordanian eateries and restaurants. This research advances our knowledge on consumers' preferences and behaviors to dine in the post-Covid-19 era. It also makes an incremental contribution to the reinforcement of theoretical assumptions. Implications for theory and practice are prescribed for the concerned stakeholders. [ FROM AUTHOR] Copyright of Journal of Foodservice Business Research is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full . (Copyright applies to all s.)","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48099751","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-04-27DOI: 10.1080/15378020.2023.2205337
Al Braik, Yahya Saleh, Ayham A. M. Jaaron
{"title":"Green marketing practices and organizational sustainable performance in developing countries context: an empirical study","authors":"Al Braik, Yahya Saleh, Ayham A. M. Jaaron","doi":"10.1080/15378020.2023.2205337","DOIUrl":"https://doi.org/10.1080/15378020.2023.2205337","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42001908","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-03-12DOI: 10.1080/15378020.2023.2189373
Andrew Moreo, T. Mistry, I. Rahman, L. Cain
{"title":"The great hospitality worker resignation","authors":"Andrew Moreo, T. Mistry, I. Rahman, L. Cain","doi":"10.1080/15378020.2023.2189373","DOIUrl":"https://doi.org/10.1080/15378020.2023.2189373","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-03-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43933540","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-02-26DOI: 10.1080/15378020.2023.2183336
Alba-María Martínez-Sala, B. Peña-Acuña
{"title":"Educommunication 2.0 in food and physical activity. Study of mobile applications in the fast food sector","authors":"Alba-María Martínez-Sala, B. Peña-Acuña","doi":"10.1080/15378020.2023.2183336","DOIUrl":"https://doi.org/10.1080/15378020.2023.2183336","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43306103","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-12-27DOI: 10.1080/15378020.2022.2159300
Cassiani Gotâma Tasca, Suellen Secchi Martinelli, S. B. Cavalli
{"title":"Sustainability practices in public institutional restaurants: definition of criteria using the Delphi technique","authors":"Cassiani Gotâma Tasca, Suellen Secchi Martinelli, S. B. Cavalli","doi":"10.1080/15378020.2022.2159300","DOIUrl":"https://doi.org/10.1080/15378020.2022.2159300","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49346615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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