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This study aims to examine student’s foodservice experience and its effect on satisfaction, dining frequency and expenditures.

A total of 674 samples collected at a large Malaysian private university were used for data analysis. Structural equation modelling based on partial least squares method was conducted.

Results confirm that student foodservice experience significantly influences satisfaction, dining frequency and dining expenditure. Furthermore, four first-order constructs (product component, service component, price component and healthy component) are also validated on the designated second-order construct (customer foodservice experience).

These findings indicate that on-campus foodservice operators should focus on student experience and satisfaction to increase visits and expenditures.

This study would enable on-campus foodservice operators to have a better understanding of various dimensions of foodservice experience which will lead to students’ satisfaction and encourage the development of their visits and expenditure.

This research examines convergence theory in terms of food expenditure patterns within and across a sample of Western European countries, specifically Italy, Ireland, France and the UK.

Household budget survey data from Italy, the UK, France and Ireland (1985-2005) have been analysed comparing average food budgets and change in coefficient of variations for common food groupings and through cluster analysis for all four countries to determine whether or not countries are becoming more or less alike.

Unlike the average food budgets in Ireland, the UK and France, Italian food budgets are still made up of a high percentage of foods to prepare and eat at home, similar to food budgets in the other countries for socio-demographic groups that either have chosen to eat traditionally or cannot afford to eat out (food poverty households). Modern households within France, the UK and Ireland are spending a higher percentage on foods away from home with some households, specifically those with a head of household who is young, employed and single, spending, on average, two-thirds of their household food budget dining away from home.

Previous research into convergence theory has generally analysed national summary level data. This research uses household level data, allowing for both an analysis of convergence across countries and within countries, specifically looking at socio-demographic groups that share similar food budgets and food lifestyles.

The purpose of this paper is to investigate factors influencing household food consumption away from home in Beijing by type of food facility and type of meal.

Derived from the Becker's household production and consumption theory, the authors econometrically specified household expenditure function on food away from home. Box‐Cox transformed double‐hurdle models were estimated. The data were collected in 2007 in Beijing China by the authors, using a diary‐based method designed specifically for this study.

Household income, time opportunity cost and other socio‐demographic and economic factors were found to be important determinants of household participation and expenditure decisions for dining out. However, the importance of these factors varied by type of food facility and type of meal. Meanwhile, the estimated elasticities with respect to income were correspondingly higher than those for developed countries, suggesting that the demand for food away from home by Chinese households is still in an upward trend.

To the best of the authors' knowledge, this study is the first to analyze Chinese household food consumption away from home by type of food facility and type of meal. Besides, this study uses an exclusive dataset collected from a seven‐day diary‐based survey. The data include more specific information on food away from home than the Urban Household Income and Expenditure (UHIE) survey data conducted by National Bureau of Statistics of China. The UHIE data were extensively used in previous studies on food consumption in China, but are believed to significantly underestimate food away from home consumption.

The purpose of this paper is to provide a detailed analysis of the socioeconomic and demographic determinants driving food away from home (FAFH) consumption expenditures at full service and fast food restaurants in transition Albania.

Using a nationally representative data set, this study estimates a system of full service and fast food restaurant consumption expenditures under sample selection framework. The system estimator exploits full information about the error correlations for gain in efficiency.

The results indicate that future growth of the foodservice industry in Albania will be driven by increased spending at full service restaurants due to rising opportunity cost of the food manager’s time at home, household income and years of formal schooling of Albanians.

The findings of this study can inform policy deliberations in designing nutrition and education programs for the Albanian Government to combat rising obesity rates. Moreover, the findings can inform marketing strategies by foodservice firms in Albania. On FAFH–obesity debate, future research can focus on the analysis of FAFH consumption expenditures on obesity rates in Albania.

Consumption of FAFH is fast evolving in developing and transition economies. Albania, a typical transition country, is no exception. Concurrently, Albania is under epidemiological transition facing increased incidence of non-communicable diseases and obesity. Any intervention program by the Albanian Government aimed at reversing the rising obesity trend by targeting FAFH consumption should be based on sound empirical findings. Analysis of FAFH consumption expenditures across different foodservice facilities is an under-researched topic for Albania in the literature.

Casinos offer a variety of dining experiences to appeal to the tastes of different customers. The aim of this paper is to investigate the indirect impact of dining by restaurant type on gaming by worth segment.

Data from two hotel‐casinos were analyzed using time series regression analysis. Variables representing restaurant covers at steakhouse, buffet and casual dining venues were used to predict slot coin‐in for five customer worth segments.

Steakhouse dining was a significant predictor of slot coin‐in for high worth players, buffet and casual dining were related to low‐worth gaming volume, whereas medium‐worth players were impacted by a range of dining options.

Regression analysis does not imply causality, and the results may not hold for other casino properties or sample time periods.

The findings have implications for the optimal restaurant mix at casinos and the types of offers that are given to different customer worth segments. This study also helps casino operators evaluate the profitability of each type of restaurant they operate.

The research fills a gap in the casino literature by segmenting customers using the same metric as casino operators, namely gaming worth. It provides new insight into indirect dining‐gaming relationships by investigating different restaurant types.

This study aims to explore the role of restaurant experienscape in affecting diners' emotions and satisfaction with solo dining, considering the moderating role of solo dining willingness and public self-consciousness (PSC).

In total, 403 Korean customers who had dined alone at restaurants in the past three months participated in this study. Structural equation modeling, including multiple group analysis, was conducted to examine the hypotheses.

The dining atmosphere influenced solo diners' positive emotions but not their negative emotions. Responses from other guests and the interactional fairness of employees affected solo diners' negative emotions but not their positive emotions. Food sensory influences both positive and negative emotions. This study found that PSC significantly moderated the effect of the dining atmosphere on positive emotions, and solo dining willingness significantly moderated the impact of food sensory on positive emotions.

This study suggests that restaurant managers should pay close attention to providing fair service to all customers by training and educating employees because the unfair treatment that solo diners receive from employees affects focal customers' negative emotions.

The experienscape model was applied to the solo dining context based on Mehrabian and Russell's (1974) stimulus–organism–response paradigm and Pizam and Tasci's (2019) experienscape concept, which reflects the growing trend in solo dining.

The purpose of this paper is to determine the students’ perceptions of an on-campus foodservice operation at an identified historically black college and university (HBCU) and its effect on their satisfaction and dining frequency.

A survey of 685 students was conducted to collect data. Partial least squares based structural equation modeling is used to test the proposed structural model with SmartPLS 3.0.

Results confirm that quality of food, ambience, value for money, food and beverage options and service quality have a positively significant impact on students’ overall satisfaction with the on-campus foodservice operation and dining frequency. As such, all the hypotheses are supported.

These findings indicate that on-campus foodservice operators should focus on quality of food, ambience, value for money, food and beverage options and service quality to achieve student satisfaction. This in turn could positively impact the institution’s reputation, student retention and the marketability of the institution to future students.

This study would help on-campus foodservice operators to better understand the impact of the various elements of foodservice experience which will lead to students’ overall satisfaction and dining frequency, particularly in a HBCU setting.

This study (1) assessed restaurant consumers' perceived importance of better food quality versus larger portion sizes, (2) classified restaurant consumers into different segments based on their perceived importance of seven food quality attributes (taste, texture, aroma, appearance and the use of natural, local and organic ingredients) relative to portion size and (3) compared the identified market segments.

An online survey assessed 613 USA adult participants' perceived importance of seven food quality attributes relative to portion size. A K-means cluster analysis classified participants into different segments based on their perceptions.

Five restaurant consumer segments were identified: sensory-oriented consumers, taste-oriented organic food consumers, local and natural food consumers, quantity-oriented consumers and quality-oriented consumers. In general, quality-oriented consumers were the least likely to visit fast-food restaurants, had the highest average per-meal spending and were the least likely to eat out alone. Local and natural food consumers and taste-oriented organic food consumers had higher total restaurant spending than other groups. Quantity-oriented and sensory-oriented consumers visited fast-food restaurants more often and had lower total restaurant spending and per-meal spending than other groups. Age, sex and income were significantly associated with the segmentation outcomes.

Findings suggest promising opportunities for restaurants to enhance consumer perceptions of value by prioritizing the factors that hold the greatest significance to their target customers.

This study is the first attempt to segment restaurant consumers based on their perceived importance of food quality attributes relative to portion size, effectively identifying five distinct consumer segments.

The purpose of this paper is to examine the impact of customer perceived relationship marketing (CPRM), service quality and brand experience on tourists’ satisfaction and actual spending behavior in the emerging hospitality industry in Iran.

A total of 308 valid questionnaires were collected to empirically evaluate the measurement and structural model using the PLS path modelling approach, a variance-based structural equation modelling (VB-SEM) technique.

The results support the causal relationships that exist between the exogenous and endogenous constructs. Furthermore, three other factors were found to be second-order constructs: brand experience (reflective-reflective) comprising of sensory, affective, behavioural and intellectual; service quality (reflective-reflective) comprising of tangibility, reliability, responsiveness, assurance and empathy; and actual spending behaviour (reflective-reflective) comprising of dining frequency and dining expenditure.

Current literature has commonly investigated the attitude, satisfaction and behaviour of a traveller’s intentions; however, limited research has examined an experienced tourist’s actual spending behaviour in an emerging hospitality industry environment, such as Iran.

The purpose of this paper is to offer an overview of dietary transition patterns and a discussion of the food-related health issues in China.

The paper builds on a review of the existing literature on food consumption and diet changes in China, and highlights with specific attention to increasing food consumed away from home, the rising demand for fast and processed foods, and the popularizing of western-style foods in Chinese diets.

China’s food consumption patterns rapidly transitioned from one in which grains and vegetables dominated to one having more animal products and more diversification. More foods are consumed away from home and in the form of fast and processed. Income growth played and will continue to play a critical role in shifting the structure of food consumption. On the other hand, China is on a fast track from a lean population to one in which being overweight or obese. The associations between health outputs and food transitions, however, are inconclusive.

The main findings of this study have implications for better understanding the key trends and driving forces of China’s food demand system. Moreover, the results from this review are essential for food-related policymaking in many emerging economies where coexistence of undernutrition, deficiency of micronutrients and overweight and obesity is a common challenge to the society and individual households.