Search results

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Book part
Publication date: 19 September 2006

Egil Petter Stræte and Terry Marsden

Within the agri-food sectors of Western countries, there is an increasing interest in alternative food, i.e., organic, local and regional food, artisanal food

Abstract

Within the agri-food sectors of Western countries, there is an increasing interest in alternative food, i.e., organic, local and regional food, artisanal food, short-supply chains, slow food etc. Innovation in food processing is a significant element both in alternative food and conventional food strategies. Alternatives are based on competition on qualities rather than price. A main question in this chapter is to address how alternative qualities are embedded into food products? This question is explored using a study of two alternative cases within the dairy sectors of Norway and Wales. A model of the different modes of designed qualities of food is developed and discussed to explore the complex issue of quality. We find space and technology especially relevant as dimensions of qualities. Our conclusion is that there is a need to nuance the discussion about quality and food. Firms may develop as hybrids within a conventional vs. alternative perspective, and a strong emphasis on the conventional and alternative as a dichotomy tends to give a static and restrictive perspective.

Details

Between the Local and the Global
Type: Book
ISBN: 978-1-84950-417-1

Book part
Publication date: 1 January 2006

Liqun Liu, Andrew J. Rettenmaier and Thomas R. Saving

This paper follows previous economic studies on bodyweight by looking at bodyweight as individuals’ choices in response to changes in income and food prices. However, it…

Abstract

This paper follows previous economic studies on bodyweight by looking at bodyweight as individuals’ choices in response to changes in income and food prices. However, it goes one step further to add another relevant choice under individual control: food quality. It shows that the upward trend of bodyweight caused by economic growth and technological innovations may well be self-limiting in the sense that the bodyweight growth in the future is likely to be slower or reversed. In particular, it finds that much of further income growth will be used for improving food quality rather than increasing caloric intake. Moreover, further technological innovations that focus on lowering the price of high-quality (healthy) food relative to that of low-quality food would encourage substituting food quality for food quantity (calories).

Details

The Economics of Obesity
Type: Book
ISBN: 978-1-84950-482-9

Article
Publication date: 6 June 2022

Diep Ngoc Su, Duy Quy Nguyen-Phuoc, Tien Hanh Duong, My Than Tran Dinh, Tuan Trong Luu and Lester Johnson

The aims of this study are twofold: to examine mobile food delivery service (MFDS) from the perspectives of functional and technical quality, and to empirically evaluate…

Abstract

Purpose

The aims of this study are twofold: to examine mobile food delivery service (MFDS) from the perspectives of functional and technical quality, and to empirically evaluate the influences of functional and technical quality on customer loyalty toward MFDS.

Design/methodology/approach

A conceptual framework of customer loyalty toward MFDSs was developed based on Gronroos’s service quality model. By using the PLS-SEM approach, the proposed model was empirically tested with a sample of 494 MFDS users through a survey via online social groups of food delivery service review.

Findings

The study validated the multi-dimensionality of MFDS functional quality including six dimensions (e.g. ease of use, app design, responsiveness, privacy and security, information quality, and personalization) and MFDS technical quality including two dimensions (e.g. safety and quality of delivered food, and quality of delivery service). The results indicated a significant direct link between functional quality and loyalty toward MFDS, while the effect of technical quality on loyalty was not found. Both functional quality and technical quality of MFDS demonstrated positive associations with customer perceived value of MFDS, which had a positive linkage with customer loyalty toward MFDS.

Research limitations/implications

The findings of the study advances Gronroos’ (1990) service quality perspective to m-commerce contexts, therefore and also offers MFDS providers effective strategies to launch a successful food delivery service.

Originality/value

The current study provides a first theoretical perspective on mobile service quality based on Gronroos’s model, which has not yet been examined. This study broadens the understanding of the loyalty toward a mobile-based service, particularly MFDS from the influences of two perspectives of service quality, namely, functional and technical quality.

Details

International Journal of Contemporary Hospitality Management, vol. 34 no. 11
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 7 December 2021

Shiang-Lih Chen McCain, Jeffrey Lolli, Emma Liu and Li-Chun Lin

The study aims to analyze guest comments on the Uber Eats food delivery app (FDA) in the USA during the April–June 2020 COVID-19 pandemic lockdown period. Three aspects…

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Abstract

Purpose

The study aims to analyze guest comments on the Uber Eats food delivery app (FDA) in the USA during the April–June 2020 COVID-19 pandemic lockdown period. Three aspects influencing customer satisfaction with the FDA were evaluated in this study: (1) performance on the app, (2) product quality and (3) service quality.

Design/methodology/approach

One thousand customer comments posted on the Uber Eats Google Play app from April 1 to June 30, 2020 were analyzed in this study. The text mining technique was applied to discover the hidden, but meaningful patterns from the unstructured text. Content analysis was applied to systematically analyze the text into organized categories and themes.

Findings

Among the three dimensions evaluated in this study, the most important dimension regarding customers' perceptions toward the FDA was the service quality dimension (40.02%), followed by the FDA's performance dimension (39.43%) and the product quality dimension (20.54%) was least important. Additionally, customers' perceptions towards the three dimensions were all unfavorable and there were more negative comments than the positive comments: FDAs (P/N = 0.728), product quality (P/N = 0.60) and service quality (P/N = 0.865).

Originality/value

Previous studies investigating FDAs assessed solely the performance of the app. However, customers' experience of a food delivery service is comprised of multiple components including the app, the restaurant and the delivery driver. To fill the void, this study evaluated a third-party app performance, product quality and service quality to capture the totality of customers' food delivery service experience.

Details

British Food Journal, vol. 124 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 7 June 2021

Mohammed Lefrid

The objective of this paper is to investigate the effect of the dining experience elements at gas stations foodservice outlets: (1) food quality, (2) service quality, (3…

Abstract

Purpose

The objective of this paper is to investigate the effect of the dining experience elements at gas stations foodservice outlets: (1) food quality, (2) service quality, (3) convenience and (4) atmospherics on customers' overall satisfaction and behavioral intention. This study also examines the mediating effect of overall satisfaction on dining experience elements and behavioral intention.

Design/methodology/approach

This paper applies a quantitative approach, using partial least square-structural equation modeling for analysis. Survey data were collected online from 231 participants in the United States.

Findings

Convenience and food quality are strong predictors of gas station food purchasing overall satisfaction and behavioral intention. Meanwhile, service quality and atmospherics were not statistically significant.

Research limitations/implications

This study's survey was conducted online. Participants reflected on their dining experience at gas station dining outlets in the prior week.

Practical implications

This study contributes to the existing foodservice literature by exploring dining at gas stations. It also provides a new insight into the importance of convenience in influencing overall satisfaction and behavior intention in a gas station foodservice setting.

Social implications

This study helps with the understanding of consumer behavior and expectations of a fast-food setting. This study helps with enhancing convenience in order to improve the customers' experience and reduce their daily stress relating to wait time for purchasing fast-food meals.

Originality/value

This is the first study to examine consumer experience at a gas station food service setting.

Details

British Food Journal, vol. 123 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 25 October 2021

Janelle Chan and Yixing Lisa Gao

This study aims to fill this paucity of knowledge by exploring and formulating a formative index to measure the up-to-date quality of online food delivery (DEQUAL). The…

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Abstract

Purpose

This study aims to fill this paucity of knowledge by exploring and formulating a formative index to measure the up-to-date quality of online food delivery (DEQUAL). The quality measurements for online food delivery have not been well recognized and even little is known after the COVID-19 outbreak. This study fills this paucity of knowledge by exploring and formulating a formative index to measure the up-to-date quality of online food delivery (DEQUAL).

Design/methodology/approach

Owing to the explorative nature and the lack of developed quality theory under the unprecedented COVID-19 pandemic, DEQUAL is conceptualized as a formative construct. This study adopts a mixed-method approach including expert interviews and online surveys to ascertain the underlying structure of DEQUAL.

Findings

Using partial least squares structural equation modeling as the analytical method, the results support that DEQUAL is a formative construct with 32 indicators. This study provides a measurement index with robust psychometric properties to assist practitioners in evaluating DEQUAL.

Research limitations/implications

This study contributes a theoretical and empirical-based conceptualization of DEQUAL as a multi-dimensional construct. Supplementing the past studies which commonly applied the reflective approach, this study evinces that the formative approach is also appropriate and thence furnishes the relevance of the formative index in the service management theories.

Practical implications

Practitioners are suggested to apply the validated indicators for service audit and customer relationship management. By systematically monitoring and measuring the online food delivery service quality, restaurants can improve customer satisfaction and loyalty.

Originality/value

This study offers various insights to the service quality literature in the food delivery service context.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 12
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 5 August 2021

Won Seok Lee, Jiwoo Jung and Joonho Moon

The purpose of this study is to analyze the influence of coffee quality on brand preference and loyalty using Starbucks as a study subject. The determinants of coffee food

Abstract

Purpose

The purpose of this study is to analyze the influence of coffee quality on brand preference and loyalty using Starbucks as a study subject. The determinants of coffee food healthiness are also investigated.

Design/methodology/approach

Food quality measures are composed of healthiness, taste, customization, price fairness and convenience. Hygiene and nutrition disclosure were examined as determinants of food healthiness. The highlighted food quality attributes were brand love and brand loyalty. Data were collected using Amazon Mechanical Turk. A total of 431 observations were used for data analysis. A structural equation model was conducted for hypotheses testing.

Findings

The results revealed that healthiness is positively associated with hygiene and nutrition disclosure. Brand love is also significantly influenced by healthiness, taste, customization and price fairness. Moreover, taste and price fairness appeared to be essential determinants of Starbucks brand loyalty.

Originality/value

This study scrutinized food quality in the domain of coffee business, and presented implications for the business. Data collected in this study contributed to the literature by revealing quality attributes of coffee and its determinants and also showing the significant relationship between coffee food quality, brand love and brand loyalty.

Details

British Food Journal, vol. 124 no. 4
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 26 October 2021

Yugang Ji and Wen-Hwa Ko

This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order…

Abstract

Purpose

This study used the literature review and the modified Delphi method to evaluate the importance of the catering quality indices of university canteens in China. In order to compile the catering quality indices of university canteens in China as reference for the subsequent improvement of Chinese canteens.

Design/methodology/approach

This study first analysed literature data to establish the preliminary quality indices and used the modified Delphi method for measurement. After three rounds of Delphi analysis by 35 experts, the results of the catering quality indices of university canteens in China are summarised.

Findings

The research results show that university canteen catering quality issues are divided into six dimensions, including catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere and corporate social responsibility. Catering safety management is the most important index, followed by employee hygiene management.

Originality/value

The research results can be used as suggestions for follow-up improvements in the quality of university canteens in China and a basis of reference for amendments to relevant national or local laws and regulations. The food prices, food quality and whether food hygiene and safety standards are met by university canteens are all related to the health and vital interests of the teachers and students, as well as the stability of the university. Therefore, the government should increase supervision in these aspects to avoid decline in the quality of meals due to low profits and enforce strict requirements for food safety.

Details

British Food Journal, vol. 123 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 October 2017

Hua Song, Rabia Turson, Anirban Ganguly and Kangkang Yu

The purpose of this paper is to identify the two kinds of supply chain quality management (SCQM) capabilities: intra-SCQM and inter-SCQM, and explore the effect of intra…

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Abstract

Purpose

The purpose of this paper is to identify the two kinds of supply chain quality management (SCQM) capabilities: intra-SCQM and inter-SCQM, and explore the effect of intra- and inter-food SCQM on food safety and quality, and the effect of food SCQM on domestic and export performance through food certification and corporate reputation.

Design/methodology/approach

Secondary data on food selling or processing firms in Western China were collected to test all the hypotheses. The data were then analyzed using the statistical technique of stepwise regression and inference was drawn based on the result.

Findings

Through utilizing secondary data sources, it is found that intra-SCQM promotes sales in domestics market with mediating role of corporate reputation, while the realization of overseas performance depend both on intra- and inter-SCQM with mediating role of food certification.

Practical implications

The paper study on food supply chain quality problem, the suggested approaches can be easily realized by agro-food companies to achieve international competitiveness by implementing both intra- and inter-SCQM. Meanwhile to Chinese domestic companies, it is important to strengthen inter-SCQM and food certification in order to achieve competitive advantage.

Originality/value

Review of literature indicated that there is a dearth of open literature that discusses food safety from the perspective of inter- and intra-organizational management. Furthermore, it was also observed that there has been no study that has taken the safety signaling perspective. The current research tires to shed some light on this important, but sparely discussed issue.

Details

International Journal of Operations & Production Management, vol. 37 no. 10
Type: Research Article
ISSN: 0144-3577

Keywords

Article
Publication date: 24 April 2007

M. van der Spiegel, W.J. de Boer, P.A. Luning, G.W. Ziggers and W.M.F. Jongen

The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food

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Abstract

Purpose

The purpose of this paper is to show that manufacturers use several quality assurance systems to assure quality. This paper aims to describe the validation of IMAQE‐Food – an instrument that measures effectiveness of food quality systems.

Design/methodology/approach

Generalisability, reliability and validity of the instrument were analysed at a sample of 48 bakeries. Reliability and validity of variables were determined using a procedure based on Cronbach's alpha and rotated factor analysis. Generalisability of the instrument was examined by analysing characteristics of the bakery industry and by adapting the instrument for the vegetable and fruit‐processing sector.

Findings

The paper finds that IMAQE‐Food is a reliable and valid tool to assess effectiveness of quality systems in bakeries with more than ten employees. IMAQE‐Food appears to be also applicable for the vegetable and fruit‐processing sector.

Practical implications

It is shown in the paper that IMAQE‐Food will support food manufacturers in deciding which system is most suitable to achieve their objectives.

Originality/value

This paper will make a contribution to the body of knowledge in the field of food quality management by validating an instrument to measure effectiveness instead of compliance of norms or only measuring performance.

Details

International Journal of Quality & Reliability Management, vol. 24 no. 4
Type: Research Article
ISSN: 0265-671X

Keywords

1 – 10 of over 62000