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Article
Publication date: 13 September 2011

Tony Worsley, Wei Wang and Wendy Hunter

The purpose of this paper is to identify food and health services desired by baby boomers and to examine their likely antecedents.

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Abstract

Purpose

The purpose of this paper is to identify food and health services desired by baby boomers and to examine their likely antecedents.

Design/methodology/approach

A random sample of baby boomers in Victoria, Australia (n=1,108) completed a postal survey and rated the desirability of 13 post retirement food and health services.

Findings

The strongest demand was expressed for low cost fruit and vegetables, 24‐hour GP services, environmentally friendly foods, and friendly places to meet friends and exercise, among others. Generally, psychographic variables were key predictors of demand for social (health) services, food services, and vitamin pills and herbal remedies. Demand for food services was associated with universalism values.

Research limitations/implications

The cross‐sectional design prevents causal attributions; however, the findings suggest that baby boomers' demand for services falls into three groups, which are related to their psychographic characteristics.

Originality/value

Consideration of these desired services may facilitate the planning of future health and food services for this broad age group.

Details

Nutrition & Food Science, vol. 41 no. 5
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 1 February 2004

Markus Orava and Patricia Wiklund

The growing interest in food safety has led to food‐testing services becoming an issue of increasing importance. The demand for outsourced food‐testing services is…

Abstract

The growing interest in food safety has led to food‐testing services becoming an issue of increasing importance. The demand for outsourced food‐testing services is growing. One of the results of these developments has been the internationalisation of such firms. This paper analyses the internationalisation of food‐testing services in the light of developments in the Nordic food‐testing market. The focus is on the external elements. These include development of the market to allow food‐testing firms to overcome problems and exploit opportunities arising from the fundamental changes in the nature of the market. The adopted internationalisation strategies of the Nordic food‐testing companies are studied. The key driver for internationalisation of firms is growth. Successful firms also need to maintain high levels of quality, speed of delivery, and competitive pricing.

Details

British Food Journal, vol. 106 no. 2
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 15 January 2020

Alberto Michele Felicetti, Antonio Palmiro Volpentesta and Salvatore Ammirato

The provision of information about food to consumers is well recognized to be problematic and complex. Novel approaches tend to adopt app-based services as a way for…

Abstract

Purpose

The provision of information about food to consumers is well recognized to be problematic and complex. Novel approaches tend to adopt app-based services as a way for consumers to get better food information. Potentially, these services could provide relevant information to consumers because they could address particular needs by leveraging on context-awareness, ubiquity and pervasiveness. Do current app-based services actualize these potentialities? The purpose of this paper is twofold: to propose a methodological approach that can be easily adapted to conduct reviews of app-based services and provide consumers with information about food and to answer this question on a specified food information domain (namely, olive oil).

Design/methodology/approach

A literature review was performed to investigate characteristics of food information services under a consumer’s value perspective. Then, a qualitative framework was built, which allowed a multidimensional analysis of the food information provided by a service through a mobile app. Moreover, an application of that framework on “olive oil” mobile apps was carried out, with the twofold objective of providing an example of application of the proposed framework in a real context and analyzing the role of mobile apps in reducing consumers’ information and knowledge gap in this particular domain. The review covers commercial applications on “olive oil,” available on the Apple App Store and Google Play Store.

Findings

A framework of multidimensional analysis of the two-way information flow in the interaction between a consumer/user and a food app-based service is proposed. The framework represents a useful tool to analyze the offer of mobile-based services in a given sector. The framework is then applied to perform a situation analysis of app-based services in the olive oil market. The analysis highlights that olive oil information providers do not seem to fully exploit recent advances in “Internet of food” technologies. Hence, results from our survey suggest some direction to conceive and develop innovative mobile olive oil apps that better exploit mobiquitous technology features.

Practical implications

Consumers perceive a growing need of information about food. This need is mainly due to recent cases of adulterations, allegations of fraud and subterfuges that have invested food sector (in particular, olive oil sector). This research provides a useful framework to analyze some aspects of management of food information provision through mobile apps. Such a framework represents a practical tool that provides fruitful insights for the design of a new generation of food-app based services within the so-called “internet of food” domain.

Originality/value

Although there are countless mobile apps aimed to assist consumers with their everyday food practices, little research has been devoted to investigate the impact of mobiquitous technologies on the management of food information provision to consumers. The available research lacks in defining an approach capable to analyze the relevance of information provided to targeted audiences by mobile food apps. This paper tries to fill this knowledge gap by proposing a framework that is based on a characterization of food information flows in terms of categorization, source and service features.

Details

VINE Journal of Information and Knowledge Management Systems, vol. 50 no. 3
Type: Research Article
ISSN: 2059-5891

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Article
Publication date: 11 July 2019

Jinsoo Hwang and Ja Young (Jacey) Choe

This paper aims to explore the types of perceived risks involved with using drone food delivery services. Furthermore, this study investigates the relationship between…

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2211

Abstract

Purpose

This paper aims to explore the types of perceived risks involved with using drone food delivery services. Furthermore, this study investigates the relationship between perceived risk and image of drone food delivery services. Lastly, this study examines the effect of image of drone food delivery services on desire, intentions to use and willingness to pay more.

Design/methodology/approach

This study collected data from 331 respondents in Korea. Before the start of the survey, the respondents were given a video, which made it easier for them to understand drone food delivery services.

Findings

The three types of perceived risks (i.e. time risk, performance risk and psychological risk) have a negative influence on image of drone food delivery services and, thus, aids in increasing desire, intentions to use and willingness to pay more.

Originality/value

The concept of perceived risk was applied to the context of drone food delivery services in this study in combination with other understudied concepts, image, desire, intentions to use and willingness to pay more. This study is one of the first studies that applied those significant concepts to the context of drone food delivery services, even though there are a large number of papers in the technology field. Thus, the findings of this study will be important to foodservice companies when building successful drone food delivery services.

Details

International Journal of Contemporary Hospitality Management, vol. 31 no. 8
Type: Research Article
ISSN: 0959-6119

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Article
Publication date: 7 November 2016

So-young Kim, Jihyun Yoon and Injoo Choi

To gain strategic insights for promoting sustainable food services, especially in a business and industry (B&I) setting, the purpose of this paper is to investigate…

Abstract

Purpose

To gain strategic insights for promoting sustainable food services, especially in a business and industry (B&I) setting, the purpose of this paper is to investigate decisional factors affecting consumers’ patronage intention based on the extended theory of planned behavior (TPB) including two additional constructs of perceived quality and personal moral norm.

Design/methodology/approach

An online survey was employed. Out of 978 responses, 548 (70 percent) responses which reported to have visited B&I food services more than five times a month on an average were analyzed by using structural equation modeling.

Findings

The study results revealed that consumers’ patronage intention toward sustainable B&I food services was well explained by the alternative extended TPB adding a new path from subjective norm to perceived behavioral control. The impact of personal moral norm on consumers’ patronage intention was the highest followed by subjective norm, attitude, and perceived behavioral control.

Originality/value

This study is one of the few attempts to clarify the underlying motives for patronizing sustainable food services. The study results may give insights into the mechanisms of consumers’ patronage intention formation toward sustainable B&I food services and provide useful implications for strategic measures to promote sustainable B&I food services in Korea as well as other countries sharing similar concerns and interests.

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Article
Publication date: 3 May 2017

Knut Boge and Anjola Aliaj

Given the premise of de facto universal standards for FM, this paper aims to investigate development of facilities management (FM) at an Albanian and a Norwegian…

Abstract

Purpose

Given the premise of de facto universal standards for FM, this paper aims to investigate development of facilities management (FM) at an Albanian and a Norwegian university hospital through examination of two hypotheses: the university hospital has recognised FM and established a designated FM organisation (H1) and the university hospital provides adequate food and catering services at ward kitchens and buffets (H2).

Design/methodology/approach

This is an exploratory and descriptive comparative case study based on a diverse cases’ designs.

Findings

There is limited and strong support for H1 at the Albanian and Norwegian university hospitals, respectively. Both the Albanian and the Norwegian university hospitals rely on in-house production of facilities services, but the Albanian university hospital has outsourced food and catering services. FM and provision of facilities services are deeply integrated within the Norwegian university hospital’s core activities. There is also limited and strong support for H2 at the Albanian and Norwegian university hospitals, respectively. Hence, the Albanian Ministry of Health and the Albanian university hospital’s top management have a comprehensive, but not impossible, task, if the aim is to catch up with the Norwegian university hospital concerning FM.

Research limitations/implications

This is an exploratory and descriptive comparative case study. Large N studies should be carried out both in Albania and Norway and preferably also in other countries to corroborate and develop the findings.

Originality/value

This is the first comparative study of FM at an Albanian and a Norwegian university hospital.

Details

Facilities, vol. 35 no. 7/8
Type: Research Article
ISSN: 0263-2772

Keywords

Content available
Article
Publication date: 31 May 2019

Mark Traynor, Can Chen and Miranda Kitterlin

The purpose of this paper is to examine the decision to contract school meal services and the associated nutritional and financial impacts on school districts. Given the…

Abstract

Purpose

The purpose of this paper is to examine the decision to contract school meal services and the associated nutritional and financial impacts on school districts. Given the increase in the use of competitive contracting of public school meal services and the critical role that school meal services play in public health, this is an important subject to investigate.

Design/methodology/approach

A case study was performed using one US school district with privatized food service. Face-to-face interviews were conducted with school food service decision makers. Other data collection included the analysis of public documents such as the school district’s budgets and financial statement reports (the cost per lunch and breakfast meals, the cost for labor, contract, transport, supplies and food expenses) and school food service policies (contract policies). Supplementary data pertaining to district social-demographic profiles and full-time equivalent enrollment figures were also collected from state departments.

Findings

Analysis of interviews revealed that positive financial motivations and impacts were dominant factors related to contracting food services in the district. A significant finding was the relatively short turnaround in the district’s negative financial situation as a result of contracting out the food services. These findings provide valuable insight and support for rural school districts in similar negative financial situations seeking to contract out food services.

Originality/value

Many studies have examined contracting out of technical services, such as transport and waste management, and social services, such as correctional services and health; however, there is a lack of studies documenting the effects of contracting out of school meal services.

Details

International Hospitality Review, vol. 33 no. 2
Type: Research Article
ISSN: 2516-8142

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Article
Publication date: 17 July 2007

W. Hunter, M. Lumbers and M. Raats

The aim of this study is to identify the methods used by providers to evaluate their food services and identify elements of their service that would benefit from adopting…

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1825

Abstract

Purpose

The aim of this study is to identify the methods used by providers to evaluate their food services and identify elements of their service that would benefit from adopting a benchmarking system.

Design/methodology/approach

In‐depth interviews were conducted with 26 food services providers and key informants in day‐care settings in Surrey.

Findings

Few providers formally evaluated their service provision and most had not considered benchmarking their services against other food service providers. Factors such as food variety, food quality, cost and environment have been identified as issues that could be benchmarked and may benefit from the adoption of this process.

Research limitations/implications

The study was conducted only in one country – in the UK – further research is needed into the evaluation practices of other local authorities. The benchmarking model that has been developed by the authors needs to be applied in a food service setting to establish its usefulness to food service managers.

Practical implications

A model has been developed from the outcome of this research, which could aid evaluation processes for food service providers to identify aspects of the service in need of improvement.

Originality/value

There has been little research conducted on the evaluation of food service provision for older people, especially for congregate meals. This paper provides a model, that food service providers may find useful, to identify areas of their food services that are suitable for benchmarking.

Details

International Journal of Public Sector Management, vol. 20 no. 5
Type: Research Article
ISSN: 0951-3558

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Article
Publication date: 5 May 2020

Thorsten Teichert, Sajad Rezaei and Juan C. Correa

This study conceptualizes food delivery services as service mix decisions (SMDs) and illustrates a data-driven approach for the analysis of customers' written experiences.

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2044

Abstract

Purpose

This study conceptualizes food delivery services as service mix decisions (SMDs) and illustrates a data-driven approach for the analysis of customers' written experiences.

Design/methodology/approach

Web scraping, text mining techniques as well as multivariate statistics are combined to uncover the structure of the three tiers of SMD from consumers' point of view.

Findings

The analyses reveal that fast food delivery is not primarily about speed but that there are four distinct experiential factors to be considered for SMDs. Fast food delivery services are associated both with the actual product (i.e. product issues and brand satisfaction) and with the augmented product (payment process and service handling).

Originality/value

Findings demonstrate the relevance of SMDs in omnichannel food retail environments and guide researchers in multistage analyses of consumers' online food reviews.

Details

British Food Journal, vol. 122 no. 11
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 20 July 2021

Anwar Allah Pitchay, Yuvaraj Ganesan, Nurul Syifa Zulkifli and Ahmad Khaliq

The study aims to examine factors that influence customers' intention to use online food delivery applications using a smartphone. The factors examined in this study are…

Abstract

Purpose

The study aims to examine factors that influence customers' intention to use online food delivery applications using a smartphone. The factors examined in this study are based on the existing theory of Unified Theory of Acceptance and Use of Technology (UTAUT) namely performance expectancy, effort expectancy, social influence, information quality, price-saving orientation and time-saving orientation towards intention to use the applications. Moreover, this research model also has been expanded with an additional dimension, attitude towards online food delivery services which lead to the intention to use online food delivery services through a smartphone. Furthermore, the present study also tested the role of age as moderator constructs between attitude towards online food delivery services and intention to use online food delivery services through a smartphone.

Design/methodology/approach

The study employed a quantitative method and 256 respondents participated in this study. The questionnaires are distributed using a convenience sampling technique and the data is analysed using partial least square approach.

Findings

The result shows that four (4) constructs, i.e. social influence, information quality, price-saving orientation and time-saving orientation have a positive relationship and significant effect on attitude towards online food delivery service where it enhances the intention to use the application. Attitude towards online food delivery services also has a significant effect on the intention to use. Furthermore, age was not found significant to moderate the relationship between attitude and intention to use.

Practical implications

The output of this study has several practical contributions such as enhances the existing knowledge and skillset of the shared-economy industry, online food delivery service providers as well as restaurant owners in improving the quality of life of the customers. It also provides contextual knowledge and a deeper understanding of online food delivery applications for customers in Malaysia.

Originality/value

The findings provide a guiding principle for improving the present determinant factors, attitude towards online food delivery service and intention to use online food delivery applications.

Details

British Food Journal, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0007-070X

Keywords

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