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This study aims to extract determinants of customers' choice of dining-related services (CDS) to understand their attitudes and habits for dining-related services. Moreover, it classifies restaurant customers into several clusters based on their CDS factors and further analyzes the differences in the preferences and habits for dining-related services among various clusters.

This study extracts the CDS factors using principal component analysis and identifies construct validity of the CDS factors through the results of confirmatory factor analysis. Then, it divides the restaurant customers in Taipei City into different clusters through cluster analysis to explore the habits and preferences for dining-related services in each cluster.

The study results show that the extracted six CDS factors, including service commitment, dietary preferences, design styles, additional value, delicate information collection, and dining environments. Dietary preferences, service commitment and additional value factor are the most important CDS factors for restaurant customers in Taipei City. This study divides 1,029 restaurant customers in Taipei City into three clusters based on the CDS factors through cluster analysis. The differences in the preferences and habits for dining services among three clusters have been discussed in the context in detail. Finally, this study develops eight service strategies and determines the order of execution of the eight service strategies for each cluster of customers.

The findings will help restaurant operators segment the market, target market customers, carry out service positioning and develop marketing strategies to respond to the highly competitive restaurant market and achieve sustainable restaurant operations.

Since the advent of the internet, social networking sites (SNS) have grown rapidly in popularity. This paper aims to explore Generation Y's information seeking and sharing behavior with regard to information about SNS; it also investigates the impact of consumer characteristics and gender differences on information seeking and sharing behaviors, to help marketers and researchers gain better insight into Generation Y consumers and social media marketing.

A self-administered survey was conducted among Generation Y college students. Exploratory factor analysis, confirmatory factor analysis and Mann-Whitney U-tests were employed to address the research questions.

Generation Y'ers are heavy users of SNS. Consumer opinion leadership (COL) and consumer susceptibility to interpersonal influence (CSII) affect Generation Y's dining information seeking and sharing behavior on SNS. No gender differences emerged.

This research extends COL and CSII, from general consumer behavior to dining-related behavior, and offers insights into the information seeking and sharing behavior of Generation Y. In practical terms, it raises marketers' awareness of Generation Y consumers and highlights the importance of social media marketing. A limitation of this study is the sample size and generalizability of the results.

This study represents a first attempt to use COL and CSII to explain dining behavior and link these two consumer characteristics with social media marketing.

The primary purpose of the study is to investigate college students' dining expectations and define the factors that shape their dining choices. In addition, the study investigates whether gender, ethnic origin, prior food and beverage working experience, spending habits and dining frequency influence students' dining expectations.

A quantitative questionnaire was developed and randomly administered to college students all over Cyprus. With the utilization of both descriptive and inferential statistics the authors addressed a number of research questions that aim to clarify college students' dining behaviour.

The research reliably measured college students' dining expectations and dining decisions in the Cyprus specific environment. Overall cleanliness, employees' attitude and quality of menu items were the most important factors influencing college students' dining choices. Reliability and responsiveness were ranked as the top dining expectations of college students. In addition, of value to industry practitioners, a number of statistically significant differences were revealed based on gender, spending habits, dining frequency, and prior food and beverage working experience.

The authors suggest an agenda for future academic research that will further clarify the dining habits of college students.

The findings have a practical relevance to food and beverage marketers who wish to capture the attention of this significant market segment. The research recognised the market's potential, in addition of revealing major differences between college students in a number of dining‐related factors with specific marketing implications.

It is the first time that a scientific study has investigated college students' dining expectations in Cyprus. The results have practical implications for both academic scholars and food and beverage practitioners.

The purpose of this study was to examine consumers' dining behaviors and explore their decision-making process when dining out during the COVID-19 pandemic.

Based on the extended parallel process model (EPPM) and the related literature, a conceptual model was developed and tested. This study conducted an online survey with 351 responses. In addition, a series of statistical analyses, including descriptive analyses and path analyses, were conducted to analyze the associations among key constructs in the proposed model.

The findings of this study confirmed the pragmatic utility of applying EPPM in a hospitality management context. The findings of this study also outline the different nature between the participants' enactment of self-protective measures and dining out activities. Lastly, while consumers are hesitant about dining out, the results showed that consumers' dining behaviors are directly related to their personality trait of sensation-seeking.

This study was delimited to a cross-sectional design and self-reported data. Such information may provide insights into individuals' decision-making and behaviors related to dining in a COVID-19 context. In addition, this study only includes US samples, while future studies can extend this study by including samples from different countries and cultural backgrounds.

This study adopts an interdisciplinary approach, which derives from tourism and hospitality management and public health. As a result, the findings of this study not only identify the major influencers affecting consumers' dining behavior but also help contextualize a public health model and contribute to the tourism and hospitality management literature.

The research aims to explore the interaction effect of consumer social class and service type on consumers' preference for robot services, as well as the mediating role of risk aversion in this interaction effect.

Experiment 1 is a field experiment with service type being the independent variable. The participants were divided into two groups based on the services they received (diagnostic dental services vs. hotel room services). 93 consumers participated voluntarily in the blind experiment and were asked if they would choose to allow a robot to perform the focal services. Experiment 2 employs a 2 × 2 factorial design: personal fitness trainer services at the gym vs wait staff services in a casual dining restaurant × higher- vs lower-social class, with 196 participants.

Results from the two experiments show that participants in the higher-social classes were more willing than participants in the lower-social classes to choose robot services in credence-based service settings. More significantly, risk aversion mediated the interaction effect of social class and service type on participants' preference for robot services.

Based on the credence-experience typology, this research is the first to discuss the weight of social class in consumer decision-making regarding preference for different types of robot services. Furthermore, by extending risk aversion to the robot services field, the current research sheds new light on this underlying mechanism that can inform future studies.

Although there is a rising demand for organic food restaurants (OFRs), limited studies have attempted at understanding the drivers of customers' intention to visit OFRs. There is also a need to examine customers' choice behaviour in the context of OFRs.

This study has assessed the effect of consumption values (functional, emotional, epistemic, conditional, quality and social) on the intention to visit OFRs by utilizing 1863 online customer reviews about different Indian OFRs (Study 1) and 205 survey-based responses of Indian customers (Study 2).

Findings show an overall positive sentiment towards OFRs. Results of Study 1 and Study 2 reveal that functional, quality, social and emotional values have a significant impact on customers' OFR visit intention. Interestingly, Study 2 found that epistemic values have an insignificant impact on customers' visit intention.

Study findings suggest that the OFR management need to provide a better ambience, and good quality organic food in OFRs. Additionally, managers of OFRs can train their staff to be well mannered, cooperative and sincere.

The study on OFRs is still in its nascent stage. The findings of this study will thus provide academicians and policy makers an idea of the consumption values that affect customers' intention to visit OFRs.

The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.

This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.

The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.

Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.

This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

This paper aims to develop place branding theory toward the accommodation of a multifaceted understanding of value and value negotiation by Nordic branding actors by way of answering the following question: How is Nordicness appropriated by Nordic branding actors and what value regimes are drawn on in the process?

Using field data from a selection of branding actors and sectors in Norway, Sweden and Denmark, a qualitative analysis of Nordic branding performances is used to unpack the negotiations of valuation of worth.

The analysis identified three principle orders of worth behind Nordicness (civic, green and inspired) that are negotiated through compromises between orders of industry and domestic and by contesting the orders of fame and market. The findings indicate how Nordicness is performed as principle worths and tensions and how these are rendered meaningful as propositions of “value as difference” as they are performed in practice by brand actors.

Several studies focus on how place branding “adds value;” however, few studies have been aimed at unpacking how a “value universe” is negotiated as a more complex understanding of worth or “value.” This study thus opens up for branding heterogeneity, which signifies awareness of competing notions and orders of worth among small- and medium-sized enterprises and other central stakeholders; this could further inspire interdisciplinary, value-based research into the potential contingencies of (product) branding and place branding in other contexts and regions.

In view of the intense competition between businesses in the sharing economy and the conventional hospitality industry, this study aims to compare consumers’ private social dining and restaurant dining experiences.

In-depth interviews with 29 private social diners were conducted to yield 10 dining experiential domains, which were then validated using online survey data from 840 diners across four sample groups – local (Hong Kong) private social diners, local (Hong Kong) restaurant diners, overseas private social diners and overseas restaurant diners – to empirically examine a mechanism through which the dining experience influences diners’ psychological and behavioral responses.

The significant differences emerged among the four sample groups in their evaluations of dining experiences. The mediating role of memorability appeared weaker in overseas settings than in local settings.

The findings suggest restaurateurs be creative and open-minded in designing dining experiences that go beyond food-related satisfaction. Destination marketers should also find the findings insightful because they can diversify their catering offerings by differentiating private social dining with conventional restaurants.

The study presents a novel angle on experiential consumption in the sharing economy to focus on food-sharing activities, which is thought to complement the currently skewed research focus in the sharing economy. A theoretically driven mechanism was also validated to explain the experiential differences between conventional restaurants and private social dining.

The purpose of this study is to identify the most prevalent initiatives undertaken by leading universities in sustainability and offer a roadmap for other institutions seeking to undertake similar actions and contribute to more effective implementation of sustainability practices.

By using a quantitative assessment approach, the study sheds light on successful initiatives implemented by universities worldwide, spanning six categories: transportation, waste management, curriculum, food and dining, water and energy. Each category is clearly related to one or more of the 17 sustainable development goals. A cluster analysis was also applied to identify regional trends in preferred initiatives.

The study underlines the importance of integrating sustainability principles into the curricula of higher education institutions (HEIs) as well as educating staff members on energy and water management. The most common and impactful initiatives in the studied six categories have been identified. Many of the initiatives mentioned in the study do not just result in reducing ecological footprint but also provide economic savings as well. Differences among regions and countries were observed in the implementation of initiatives. Cultural and habitual factors should not be disregarded during the selection process of initiatives.

The findings of this study may help universities to take their first steps toward implementing initiatives that can effectively promote sustainable development. Results will aid other HEIs in planning for next steps while outlining the more common initiatives.