Search results

This study explores consumers' perceptions of purchasing fast food items through online platforms. The central idea of this research is to practically assess the various elements impacting the consumers’ perceptions of online purchasing of fast food items and find out the factors with high importance and performance value.

A quantitative research approach was used to collect data from 402 participants in the form of a pen-and-paper-based method using a 5-point Likert scale. The collected data were analyzed using structural equation modeling (SEM) and importance-performance analysis. Theory of planned behavior and technology acceptance model form the basis for this research.

The findings indicate that constructs such as convenience, perceived quality and perceived healthiness positively influence consumers' perceptions of online purchasing of fast food items. On the other hand, competitive prices, discounts and promotions (CPDP) and online shopping experience have no significant impact on perceived value for money.

A constraint of this study is that it was done in a particular geographical location, which restricts the generalizations of the findings. The study only examined consumers' perceptions of online fast food purchasing, and future research could explore consumers' actual behaviors toward personalized fast food recommendations by online sellers.

The research supports and extends the existing literature by comprehensively understanding consumers' perceptions of purchasing fast food online. These findings can help online fast food sellers improve their services and develop targeted marketing strategies.

The purpose of this article is to assess the effect of religious fasting on the cognitive performance during the month of Ramadan among healthy fasting individuals.

30 students were recruited prior the month of Ramadan to compare their cognitive performance during and after fasting. The data on cognition score were collected in two phases during and after Ramadan on four occasions (two times in Ramadan and two times after Ramadan) using structured questionnaire. The level of cognition was assessed by using two approaches: mathematical problem solving and memory testing. Five questions of mathematical problem were given to the subjects and were different at each week. However, the level of difficulty was kept constant. The time and score were recorded for each respondent during and after fasting month. For the memory test, ten pictures of items of similar sizes were displayed for 30 seconds, and the subjects were asked to recall/list down the item shown in the pictures. The cognition scores were expressed as mean±SD, and repeated measures analysis test was used for differences in fasting and non‐fasting days.

As expected, during Ramadan meal frequency was lower and sleeping (nap) frequency was higher with shorter duration at night. The feeling of tiredness was higher compared to non‐fasting days. The level of cognition score for was not different during Ramadan compared to non‐fasting days. The result shows that the level of cognition is not affected in fasting.

The research shows that the cognition is not affected in Ramadan fasting.

Although several anthropologists have reported various cultural differences between East Asians and Americans regarding their usage of fast food based on their ethnographic fieldwork, a quantitative study to test the validity of such findings is necessary for advancement of this research field. The purpose of this study is to quantitatively investigate cultural differences and similarities between American and Japanese college students regarding the usage and meaning of fast food.

A total of 130 Japanese college students (82 female and 48 male) in Miyazaki, Japan and 70 American college students (43 female and 27 male) in Maine, USA answered the survey in order to assess their conceptualization and usage of fast food.

The results indicated that: both Americans and Japanese assumed that fast food was a meal instead of a snack, Japanese and women in general were more likely to visit fast food restaurants with others instead of going alone than Americans and men in general, and Japanese were more likely to share their ordered fast food items with others and stay at fast food restaurants for a longer duration than Americans.

Due to the limited sample size, the results of the present study might be strengthened with further investigation of different samples.

Like qualitative studies conducted before, the results of this quantitative study provided evidence to suggest that there are cultural differences in the meaning and usage of fast food between East Asians and Americans.

There were few quantitative studies on cultural differences in the meaning and usage of fast food between East Asians and Americans. The present study might be the first such study.

In recent years, a major food consumption trend in the USA and Canada is that more people are eating more meals outside their homes. It is predicted that this trend will accelerate in the future. As a result, fast‐food markets will offer greater growth opportunities for marketers. Presents consumers′ perceptions of and preferences for fast‐food restaurants in the USA and Canada. The results of this study may have very important implications for developing successful marketing strategies for fast‐food restaurants. Findings of the study offer need‐oriented marketing strategies for both franchisers and franchisees in the US and Canadian fast‐food sectors to enable them to be more competitive in this fast‐changing business environment.

Hospitality businesses are changing digitally to meet customer demands, provide value and stay competitive. Prior hospitality studies examined customers’ technology acceptance rather than digital technology readiness and acceptance. In addition, no studies have explored how restaurant customers’ digital transformation influences hedonic and utilitarian values and customer well-being. Therefore, this study aims to examine how fast-food restaurant customers’ digital transformation (i.e. technical readiness and acceptance) influences their perceived value and well-being.

This study provides a conceptual framework with six constructs. The data for this study were collected from fast-food restaurant customers in Egypt using a self-administered questionnaire.

According to the findings, customers’ technical readiness for digital transformation in fast-food restaurants substantially impacts their technology acceptance. In addition, customers’ perceived hedonic and utilitarian values are greatly influenced by their acceptance of fast-food restaurant digital technologies, and these perceived values significantly impact customer well-being.

This study presents several suggestions to improve customers’ readiness for digital transformation in fast-food restaurants and the impact on their technology acceptance and perceived value and well-being. Also, this study’s results could impact fast-food restaurants’ decisions to adopt new digital technologies (e.g. service robots) for their customers.

The study adds to the existing literature review by attempting to present a comprehensive picture of fast-food restaurant customers’ digital transformation (i.e. technical readiness and acceptance) and its impact on customers’ perceived values. A potential antecedent of fast-food restaurant customers’ well-being was also investigated: perceived hedonic and utilitarian values.

酒店业正在数字化转型, 以满足顾客需求、提供价值并保持竞争力。之前的酒店业研究主要关注顾客对技术的接受程度, 而不是数字技术准备和接受程度。此外, 没有研究探讨餐厅顾客的数字化转型如何影响享乐和功利价值以及顾客的幸福感。因此, 本研究旨在探讨快餐餐厅顾客的数字化转型（技术准备和接受程度）如何影响他们的感知价值和幸福感。

本研究提供了一个概念框架, 包括六个构面。本研究的数据通过自行填写问卷的方式从埃及的快餐餐厅顾客中收集。

根据研究结果, 快餐餐厅顾客的数字化转型技术准备程度显著影响其对数字技术的接受程度。此外, 快餐餐厅顾客对数字技术的接受程度极大地影响他们对享乐和功利价值的感知, 并且这些感知价值对顾客的幸福感产生显著影响。

本研究试图呈现出一个全面的快餐餐厅顾客的数字化转型（技术准备和接受程度）对顾客感知价值的影响机制。同时, 本研究还调查了快餐餐厅顾客幸福感的潜在前因：感知的享乐和功利价值。

本研究提出了一些建议, 以提高快餐餐厅顾客对数字化转型的准备程度, 并对他们的技术接受程度、感知价值和幸福感产生影响。此外, 本研究的结果会影响快餐餐厅采用新的数字技术（例如服务机器人）来为顾客提供服务的决策。

The study aims to examine fast fashion consumers' negative in-store experiences focusing on the effect of the two store environment factors, product overload and store ambiance, on their confusion and consequent shopping avoidance behavior.

A research model of fast fashion consumers' confusion and store avoidance behavior is proposed using the Stimulus–Organism–Response framework. A pretest and the main online survey with 281 samples are analyzed, and the structural equation modeling (SEM) is conducted to test the proposed model.

The SEM results support the proposed paths statistically. Consumers' confusion, measured with the two dimensions, inefficiency and helplessness, is significantly influenced by their perceived product overload and negative perception of store ambiance in the fast fashion shopping environment. Subsequently, fast fashion consumers' confusion results in less time spent in the store.

The study sheds light on utilitarian shopping value in the fast fashion shopping environment by focusing on the fast fashion consumers' confusion in association with overloaded information caused by too many products and store ambiance.

The study implies that improving fast fashion stores' inherent issues with too many products and store ambiance might help consumers mitigate their confusion and prevent customer attrition. However, the study includes only two factors. Future studies may include other various fast fashion store factors. Additionally, one of the dimensions of confusion, irritation, did not emerge in this study. More work is needed to investigate fast fashion consumers' confusion, such as using a multigroup analysis by age.

The purpose of this study was to examine hedonic hunger at the end of the Ramadan fasting.

Data were collected by the Power of Food Scale (PFS), Food Craving Questionnaire-Trait (FCQ-T) and the Visual Analogue Scale. All data were taken twice at the beginning and end of Ramadan fasting.

A total number of 105 volunteers (43.8% female and 56.2% male) participated in a cross-sectional study. Ramadan fasting associated with PFS food tasted sub-factor, whereas no association was found on PFS aggregate and other PFS domain factors. Participants had higher PFS food tasted domain score at the end of the Ramadan fasting than before Ramadan fasting (p < 0.001). Total FCQ-T score as well as all sub-domains did not differ significantly. Females desired to consume carbonated beverages more, whereas in male (p = 0.04), ice cream was the most craved food.

The findings of this study provide data to the literature about the relation between Ramadan fasting and hedonic hunger. Ramadan fasting appears to have an influence on pleasure at first bite. The effect of Ramadan fasting on hedonic hunger should be tested with larger samples and controlled trials.

Scholars and professionals are interested in studying customer value in fast-food restaurants. Previous research on the customer value of fast-food restaurants mainly measured the dimensions and relationships of the customer value. However, the research has not examined a method for identifying sources of customer value in fast-food restaurants. Therefore, this study used customer orientation to find customer needs and generate customer value in fast-food restaurants.

This study presents a conceptual framework with six constructs. A questionnaire was used to gather empirical data from fast-food restaurant customers in Greater Cairo, Egypt. The suggested framework was evaluated using confirmatory factor analysis, reliability and validity analysis, standardized path coefficients and regression-based moderation analysis.

This study found that proactive customer orientation has a substantial direct and positive impact on customer perceived value. Customer perceived value is also positively influenced by responsive and proactive customer orientations, with customer desired value change intensity acting as a moderator. Customer perceived value substantially impacts customer satisfaction, and the latter substantially affects behavioural intention.

This study offers several suggestions for managers of fast-food restaurants on how to employ customer orientation to find current, latent and future customer desires to provide customer value.

This is the first research in the hospitality industry to demonstrate how responsive and proactive customer orientation may be used to recognize customer needs and provide the desired customer value.

Fast food consumption is examined through the theoretical lens of the food consumption value model. Specifically, this study aims to examine whether process value moderates the impact of fast-food consumption value on consumer decision-making.

Data is collected from 380 US consumers via a self-administered online questionnaire. Structural equation modeling and moderated mediation analysis are used to test the relationships between fast-food consumption values (product value, location value, emotional value, social value and process value), attitude and behavioral intention.

Location value (physical and experiential environment of fast-food consumption) and emotional value (positive affect from fast-food consumption) of fast food positively influence behavioral intention through positive attitude toward fast food. Positive impact of product value (physical attributes of fast food) on behavioral intention through attitude is attenuated by process value (consumers’ level of concern on sustainability of fast-food production).

Fast-food restaurants should prioritize their investments in providing location value (e.g. pleasant restaurant atmosphere) and emotional value. It is also important to take caution in focusing too much on product value and consider investing more resources into implementing sustainable practices.

The consumption value-based approach not only updates previous understanding of fast-food consumption behavior but also offers insights on how consumers’ decision-making process is influenced by their perception toward sustainability issues of fast-food production.

This paper seeks to address the complex nature of fast fashion buying through case studies with a supermarket, department store and own brand label. The phenomenon of fast fashion raises questions about traditional approaches to sourcing and buying, which are addressed here.

Case studies were compiled with companies managing fast fashion, alongside other purchase and retail activities, namely a supermarket, department store and specialist fashion chain.

Reveals the buying practices for fast fashion, namely, a combination of global and local suppliers, a leagile approach is typical; trust is an important factor in the supplier‐retailer relationship to ensure fast delivery at an agreed quality; and integration of key internal activities and processes to facilitate the speed of buying decisions that may be required.

Gives insight into the factors affecting buying behaviour for fast fashion.