Pub Date : 2022-08-09DOI: 10.1080/15378020.2022.2109373
Kamran Nazmabadi, A. Motameni
{"title":"The chain coffee shop brand equity and the differences of the consumer segments’ responses to its dimensions based on their brand usage frequency","authors":"Kamran Nazmabadi, A. Motameni","doi":"10.1080/15378020.2022.2109373","DOIUrl":"https://doi.org/10.1080/15378020.2022.2109373","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48869492","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 : 2022-08-05DOI: 10.1080/15378020.2022.2109372
Ester Noguer-Juncà, Francesc Fusté-Forné
{"title":"Marketing environmental responsibility through “green” menus","authors":"Ester Noguer-Juncà, Francesc Fusté-Forné","doi":"10.1080/15378020.2022.2109372","DOIUrl":"https://doi.org/10.1080/15378020.2022.2109372","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47867670","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 : 2022-07-29DOI: 10.1080/15378020.2022.2101843
Jamie A. Levitt, Robin B. Dipietro, Fang Meng, C. Barrows, Sandy Strick
{"title":"What is truly representative: the development of a Restaurant Authenticity Scale (RAS)","authors":"Jamie A. Levitt, Robin B. Dipietro, Fang Meng, C. Barrows, Sandy Strick","doi":"10.1080/15378020.2022.2101843","DOIUrl":"https://doi.org/10.1080/15378020.2022.2101843","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42312919","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 : 2022-07-26DOI: 10.1080/15378020.2022.2104074
Nesma Mostafa Mobarak, Mohamed A. Nassar, Mona Omar Barakat
{"title":"Cause-related marketing and its impact on brand image and loyalty: Evidence from international fast-food chains","authors":"Nesma Mostafa Mobarak, Mohamed A. Nassar, Mona Omar Barakat","doi":"10.1080/15378020.2022.2104074","DOIUrl":"https://doi.org/10.1080/15378020.2022.2104074","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46178027","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 : 2022-07-25DOI: 10.1080/15378020.2022.2104567
Cathleen S. Jones
{"title":"Further exploration into Restaurant Food Choices By Moms","authors":"Cathleen S. Jones","doi":"10.1080/15378020.2022.2104567","DOIUrl":"https://doi.org/10.1080/15378020.2022.2104567","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48539987","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 : 2022-07-22DOI: 10.1080/15378020.2022.2102871
D. Suhartanto, D. Dean, G. Leo, N. Triyuni
{"title":"Gaining young customer trust in online food service during the COVID-19 pandemic incorporating valence theory and the quality-based behavior model","authors":"D. Suhartanto, D. Dean, G. Leo, N. Triyuni","doi":"10.1080/15378020.2022.2102871","DOIUrl":"https://doi.org/10.1080/15378020.2022.2102871","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44462203","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 : 2022-07-14DOI: 10.1080/15378020.2022.2096980
Siobhán Gough, Máirtín Mac Con Iomaire
A global shortage of chefs and cooks currently exists within the hospitality industry, exacerbated by the Covid-19 pandemic. Migrant cooks are essential to the culinary industry, yet remain relatively anonymous within the academic literature, a research gap which this original paper seeks to address. Using a phenomenological epistemology, combined with the theoretical framework of hospitality and practice theory, this qualitative research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris, France, the birthplace of the restaurant. Extant literature was reviewed, and a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis of the transcribed interviews revealed two main themes: challenges and attitude. The ‘Challenges’ theme had two sub-themes: (1) integration and segregation, and (2) human resource issues. The second theme ‘Attitude’ also had two sub-themes: (1) what it means to be a cook, or ‘agency’ and (2) gastronomy. The findings should be of interest to hospitality professionals, policy makers, academics, and advocates for migrant workers’ rights. We conclude that the hospitality industry should be more hospitable toward its staff – particularly toward migrants. [ 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":"‘Les noirs ne sont pas des cuisiniers, c’est des plongeurs!’: exploring the lived experience of migrant cooks in Paris","authors":"Siobhán Gough, Máirtín Mac Con Iomaire","doi":"10.1080/15378020.2022.2096980","DOIUrl":"https://doi.org/10.1080/15378020.2022.2096980","url":null,"abstract":"A global shortage of chefs and cooks currently exists within the hospitality industry, exacerbated by the Covid-19 pandemic. Migrant cooks are essential to the culinary industry, yet remain relatively anonymous within the academic literature, a research gap which this original paper seeks to address. Using a phenomenological epistemology, combined with the theoretical framework of hospitality and practice theory, this qualitative research focused on investigating the lived experience of the professional lives and identities of immigrant cooks working in Paris, France, the birthplace of the restaurant. Extant literature was reviewed, and a focus group with migrant cooks explored themes within and missing from the literature, followed by eight in-depth semi-structured interviews with migrant cooks. Thematic analysis of the transcribed interviews revealed two main themes: challenges and attitude. The ‘Challenges’ theme had two sub-themes: (1) integration and segregation, and (2) human resource issues. The second theme ‘Attitude’ also had two sub-themes: (1) what it means to be a cook, or ‘agency’ and (2) gastronomy. The findings should be of interest to hospitality professionals, policy makers, academics, and advocates for migrant workers’ rights. We conclude that the hospitality industry should be more hospitable toward its staff – particularly toward migrants. [ 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":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45204473","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 : 2022-06-29DOI: 10.1080/15378020.2022.2090802
Md. Nekmahmud
{"title":"Food consumption behavior, food supply chain disruption, and food security crisis during the COVID-19: the mediating effect of food price and food stress","authors":"Md. Nekmahmud","doi":"10.1080/15378020.2022.2090802","DOIUrl":"https://doi.org/10.1080/15378020.2022.2090802","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48789946","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 : 2022-06-24DOI: 10.1080/15378020.2022.2077088
Shiwangi Singh, Gurtej Singh, Sanjay Dhir
{"title":"Impact of digital marketing on the competitiveness of the restaurant industry","authors":"Shiwangi Singh, Gurtej Singh, Sanjay Dhir","doi":"10.1080/15378020.2022.2077088","DOIUrl":"https://doi.org/10.1080/15378020.2022.2077088","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48067020","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 : 2022-06-24DOI: 10.1080/15378020.2022.2086419
Mei Lan Chan, E. Opoku, J. Choe
{"title":"Fast food consumption among tourists and residents in Macau: A means-end chain analysis","authors":"Mei Lan Chan, E. Opoku, J. Choe","doi":"10.1080/15378020.2022.2086419","DOIUrl":"https://doi.org/10.1080/15378020.2022.2086419","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43929130","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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