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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. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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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. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

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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

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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

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Article
Publication date: 15 February 2021

Ningning Feng, Airong Zhang, Rieks D. van Klinken and Lijuan Cui

The purpose of this paper is to develop an integrative model where perceived competence, perceived warmth and “clean green image” of an exporting country are drivers for…

Abstract

Purpose

The purpose of this paper is to develop an integrative model where perceived competence, perceived warmth and “clean green image” of an exporting country are drivers for Chinese consumers' trust in food quality and food safety, which in turn predict their willingness to buy fresh fruit from this country.

Design/methodology/approach

Participants (N = 1,583) from the three metropolises in China were surveyed on their perceptions of the competence, warmth and clean green image of seven contrasting exporting countries and their trust in quality, trust in safety and willingness to buy fresh fruit imported from those countries.

Findings

Results support the proposed integrative model, explaining 39%–55% of the variance in willingness to buy. Clean green image was the strongest predictor of willingness to buy through enhanced trust in food quality. The effects of country competence and warmth on willingness to buy through trust in food safety and quality varied with exporting country.

Research limitations/implications

The integrative model and findings of this study can help agri-food industries develop an in-depth understanding of Chinese consumers and to develop targeted strategies to increase willingness to buy through improving consumer trust in food quality and safety.

Originality/value

This study extends the country image framework which previously only consisted of human characteristics (i.e. perceived competence and warmth) by incorporating environmental characteristics (i.e. clean green image) in examining consumers' willingness to buy imported fresh fruit.

Details

British Food Journal, vol. 123 no. 6
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 8 December 2020

Mahmoud Awad, Malick Ndiaye and Ahmed Osman

Cold supply chain (CSC) distribution systems are vital in preserving the integrity and freshness of transported temperature sensitive products. CSC is also known to be…

Abstract

Purpose

Cold supply chain (CSC) distribution systems are vital in preserving the integrity and freshness of transported temperature sensitive products. CSC is also known to be energy intensive with a significant emission footprint. As a result, CSC requires strict monitoring and control management system during storage and transportation to improve safety and reduce profit losses. In this research, a systematic review of recent literature related to the distribution of food CSC products is presented and possible areas to extend research in modeling and decision-making are identified.

Design/methodology/approach

The paper analyzes the content of 65 recent articles related to CSC and perishable foods. Several relevant keywords were used in the initial search, which generated a list of 214 articles. The articles were screened based on content relevance in terms of food vehicle routing modeling and quality. Selected articles were categorized and analyzed based on cost elements, modeling framework and solution approach. Finally, recommendations for future research are suggested.

Findings

The review identified several research gaps in CSC logistics literature, where more focused research is warranted. First, the review suggests that dynamic vehicle modeling and routing while considering products quality and environmental impacts is still an open area for research. Second, there is no consensus among researchers in terms of quality degradation models used to assess the freshness of transported cold food. As a result, an investigation of critical parameters and quality modeling is warranted. Third, and due to the problem complexity, there is a need for developing heuristics and metaheuristics to solve such models. Finally, there is a need for extending the single product single compartment CSC to multi-compartment multi-temperature routing modeling.

Originality/value

The article identified possible areas to extend research in CSC distribution modeling and decision-making. Modified models that reflect real applications will help practitioners, food authorities and researchers make timely and more accurate decisions that will reduce food waste and improve the freshness of transported food.

Details

The International Journal of Logistics Management, vol. 32 no. 2
Type: Research Article
ISSN: 0957-4093

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Article
Publication date: 3 December 2020

Neale J. Slack, Gurmeet Singh, Jazbeen Ali, Reshma Lata, Karishma Mudaliar and Yogita Swamy

The purpose of this study is to investigate the effect of fast-food restaurant service quality (compound effect of food quality, physical environment quality and employee…

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Abstract

Purpose

The purpose of this study is to investigate the effect of fast-food restaurant service quality (compound effect of food quality, physical environment quality and employee service quality) and its dimensions (when acting independently) on customer perceived value, satisfaction and behavioural intentions.

Design/methodology/approach

Data was collected from 400 fast-food restaurant customers in Fiji using a public-intercept survey. The study used descriptive and inferential analysis. This research also used backward elimination multiple regressions to test the hypotheses of this study.

Findings

The compound effect of fast-food restaurant service quality dimensions on customer perceived value revealed food quality and physical environment quality are significant determinants of customer perceived value, however employee service quality is not. In contrast, the effect of the fast-food service quality dimensions acting independently on customer perceived value revealed the three dimensions are significant determinants of customer perceived value. Results also confirmed that customer perceived value is a significant determinant of customer satisfaction and customer satisfaction is a significant determinant of behavioural intentions.

Research limitations/implications

This study highlights to fast-food restaurateurs and marketers the importance of determining the compound effect of fast-food restaurant service quality dimensions, delivering the right combination of fast-food restaurant service quality dimensions to customers and not singling out dimensions in an attempt to enhance restaurant service quality.

Originality/value

This study makes important contributions towards understanding the compound effect of fast-food restaurant service quality dimensions and the independent effect of these dimensions on the formation of customer perceived value, customer satisfaction and behavioural intentions.

Details

British Food Journal, vol. 123 no. 4
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 3 June 2020

Elizabeth Carter

The purpose of this paper is to understand why the quality markets are expanding in some areas of food production, while struggling in others. Across agricultural markets…

Abstract

Purpose

The purpose of this paper is to understand why the quality markets are expanding in some areas of food production, while struggling in others. Across agricultural markets in advanced industrialized economies, there are movements toward quality production and consumption. The author argues that the quality turn in beer, coffee, wine and other transformed artisanal food production are fundamentally different from the quality movements in primary food products. The heart of that difference lies in the nature of the supply chain advantages of transformed versus primary agricultural products.

Design/methodology/approach

The author applies convention theory to explain the dynamics within transformed agricultural quality markets. In these producer-dominant markets, networks of branded producers shape consumer notions of product quality, creating competitive quality feedback loops. The author contrasts this with the consumer-dominant markets for perishable foods such as produce, eggs, dairy and meat. Here, politically constructed short supply chains play a central role in building quality food systems.

Findings

The emergence of quality in primary food products is linked to the strength of local political organization, and consumers have a greater role in shaping quality in these markets.

Originality/value

Quality beer, coffee, wine and other transformed products can emerge without active political intervention, whereas quality markets for perishable foods are the outcome of political action.

Peer review

The peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2020-0001.

Details

International Journal of Social Economics, vol. 48 no. 7
Type: Research Article
ISSN: 0306-8293

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Article
Publication date: 26 February 2020

Adnan Muhammad Shah, Xiangbin Yan, Syed Asad Ali Shah and Mudassar Ali

The latest mobile technology may shape consumers' motivations by allowing them to order a variety of foods using smartphone apps. Following the stimulus–organism–response…

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2242

Abstract

Purpose

The latest mobile technology may shape consumers' motivations by allowing them to order a variety of foods using smartphone apps. Following the stimulus–organism–response (SOR) framework and using a mixed methods approach, this study investigates the impacts of different components of mobile dining on customers' perceived value, which leads to actual purchase intentions. Furthermore, this study examines the moderating effect of the restaurant type.

Design/methodology/approach

Data were collected via an online questionnaire survey from 351 individuals in the city of Jakarta (Indonesia) who actually used mobile apps to order food online. Data analysis was carried out using structural equation modeling.

Findings

The findings reveal that source credibility, review valence, the navigation system, food quality and service quality significantly impact customers' perceived value. Customers' perceived value, in turn, positively affects their purchase intentions. The findings also reveal that the impacts of review valence, the navigation system, food quality and service quality on customers' perceived value depend on the different levels of restaurants.

Originality/value

This study is among the first in the mobile commerce research that studies the impacts of mobile electronic word-of-mouth (eWOM), system quality and overall restaurant image on dining choices by considering actual mobile shoppers. Second, this study extends the SOR model to examine the impact of the mobile environment-based characteristics on the perceived value that leads to purchase intentions. Third, the current study examines whether the relationships that are discussed early on differ based on the restaurant type. The findings of this study could help practitioners achieve a deeper understanding of diners' behaviors due to the perceived benefits of mobile dining.

Details

Asia Pacific Journal of Marketing and Logistics, vol. 33 no. 1
Type: Research Article
ISSN: 1355-5855

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Article
Publication date: 8 August 2020

Lin Sun, Li Tao Ye and Michael R. Reed

Against the background of the rapid increase of total imported food in China, China's imported high-quality food has increased more than low-quality ones, and China's…

Abstract

Purpose

Against the background of the rapid increase of total imported food in China, China's imported high-quality food has increased more than low-quality ones, and China's imported food quality structure has continuously improved. It is a new issue that needs further examination.

Design/methodology/approach

Based on the assumption of non-homothetic preference, this paper apply the method provided by Eaton and Kortum (2002) in a new theoretical model and empirically analyzes the impact of per capita income on the quality structure of imported food by using SYS-GMM with firm import data from Chinese customs.

Findings

The study finds that income is a significant factor which affects the imported food quality structure in China. The higher the per capita income, the higher the imported food quality structure. Furthermore, per capita income has a significant positive impact on the imported food quality structure in different quality groups. The research confirms that China import more food with the highest quality as its per capita income increases.

Research limitations/implications

Chinese policymaker needs to reconsider the role of food imports in improving food quality structure. The aim of the Chinese food industry's supply-side reform should be not only to remove excess capacity but also to produce high-quality products that meet the demand of discriminating consumers.

Originality/value

This paper constructs a new theme for imported food quality structure and investigates import food quality structure improvement from the perspective of demand by incorporating non-homothetic preferences. Another feature of this paper is that it conducts an empirical analysis with unique and highly disaggregated firm import data from Chinese customs to measure imported food quality, which is more refined than the national-product dimension data.

Details

China Agricultural Economic Review, vol. 12 no. 4
Type: Research Article
ISSN: 1756-137X

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