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Allergy information on food labels is crucial to individuals with food allergies. The purpose of this paper is to investigate what information consumers are concerned with as well as improving the allergen information on the product labels.

A questionnaire was developed based on previous studies and was administered to citizens in South Korea. Descriptive analysis and analysis of variance were conducted to find significances of important information when purchasing and improvement needed on the labels in relation to allergy knowledge.

The results indicated that respondents were concerned about allergy information and general information regarding the basic value of food and also food safety. In addition, this study found knowledge of food allergies is not related to consideration of allergy information on labels.

This study measured consumers’ perceptions of the current food allergy labeling when purchasing food products. This study concluded improvements were needed in order to deliver allergy information in a clear manner. Such as font size, shape, and color should be implemented together in order to communicate effectively with allergic consumers.

The growing prevalence of single-person households in South Korea has started to affect the country’s restaurant business. The phenomenon has led to changes in how the interiors of food service establishments are designed. The purpose of this paper is to measure consumers’ emotions when they ate alone and when they saw someone else eating alone to investigate how these emotions can be used in marketing strategies.

The data were collected via self-administered surveys to individuals in Daejeon in South Korea. A total of 163 respondents were surveyed and divided into two groups on the basis of their frequency of eating alone: low frequency of eating alone and high frequency of eating alone (HEA). The HEA group was further sub-divided to identify significant differences in greater detail. An independent t-test and descriptive analyses were conducted on the data.

Significant differences were observed in the emotions of “be proud of oneself,” “sadness,” “extroversion,” and “loneliness.” A majority of the respondents ate alone because it saved them time. They also preferred to eat home meal replacements when they ate alone.

The results of this study help understand consumers’ emotions when eating alone in relation to their behaviors at food service establishments. They can inform decisions on market strategies developed by food businesses targeting single consumers.

People have become more health conscious about the food they eat on any occasion. As healthy dietary information has been released to the public in order to correspond with active public adaptation, more consumers have become aware of and are showing interest in new information related to health. The purpose of this paper is to utilize food-related lifestyle (FRL) instruments to explain nutrition information-conscious behaviors.

This study used a cross-sectional survey design. A questionnaire was developed based on previous studies. A factor analysis and a cluster analysis were conducted to segment nutrition information-conscious behaviors of consumers. Participants were 200 and the survey was administered to citizens in South Korea. Exploratory factor analysis, cluster analysis, analysis of variance, Duncan’s multiple comparison tests, and χ2 test were used.

Nine factors were identified and four clusters were established. These clusters were named: “personal value concern group,” “enthusiastic group,” “moderation group,” and “unconcerned group.” Each segment was significantly different in body satisfaction and nutrition information-conscious behaviors. Nutrients such as dietary fibers, sodium, and trans fat were considered differently by the four segments.

Using an FRL instrument in relation to nutrition information-conscious behavior, interesting conclusions were drawn. Results of this study suggested that each segment has its characteristics in relation to nutrition information-conscious behaviors. Also it can be concluded that it is time for individuals to take responsibility for their own health problems.

The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also, the study aimed to determine what relationship exists between consumers' lifestyle and their behavioral intention to eat healthily when dining out. In addition, the study investigated the relationships between restaurant attributes and consumers' intention to eat healthily when dining out.

This study posits that restaurant attributes have an impact on consumers' intention to order healthy meals at a restaurant. Questionnaires were distributed and collected over a two-month period in south Florida. Respondents were asked to indicate on a five-point scale their considerations when selecting a restaurant and particular ingredients in the food when dining out. The study analyzed the data using one-way ANOVA and Games-Howell test in order to find that considerations about nutritional components when choosing a meal at a restaurant. Also, multiple regression was run to determine the relationship between lifestyle and restaurant attributes and intention to order healthy food at a restaurant.

Most of the respondents (76.5 percent) were concerned about their weight; however, only 26.7 percent of the respondents were actually on a diet. Of the respondents 33 percent knew about MyPyramid (USDA), which is an updated version of the Food Pyramid (USDA). Based on the results of one-way ANOVA and Games-Howell test, the study found that considerations about nutritional components when choosing a meal at a restaurant differed according to consumers' knowledge of health issues, weight concerns, gender, age, and marital status. Also, the results of multiple regression suggested that lifestyle, offering variety of healthy food, and services were significant predictors of consumers' intention to order healthy food at a restaurant, whereas other attributes of restaurants were not significant predictors for the ordering of healthy food.

This study has contributed unique and extended conclusions from previous studies and has given consumers a better understanding about particular nutritional components in order for them to take advantage of the recent trend in more healthy foods being available at restaurants. The results of this study revealed that restaurants' marketing strategies for healthy food need to target consumers whose lifestyle promotes a healthy life in terms of regular exercise, dietary plans, or eating food considering the FoodPyramid, rather than target consumers whose lifestyle is less healthy. However, the results of this study also suggest that the offering of healthy food and good services do have effect on consumers' consideration to order healthy food.

This research paper aims to explore the concerns and determinants of travelers’ behavior toward ChatGPT in the hospitality and tourism context. It also examines the weight of risk factors versus that of motivation and innovation characteristics influencing travelers’ approach behaviors toward ChatGPT.

A cumulative prospect theory was used to determine travelers’ responses to ChatGPT. This study, using a fuzzy-set qualitative approach, explored risk, motivation and innovation factors as determinants of approach behaviors for ChatGPT.

Findings revealed that risk, motivation and innovation factors were the key triggers of approach behaviors for ChatGPT. An intricate combination effect of the perceived risk, motivation and innovation characteristics was found, and the necessary predictors were determined.

The findings of this study will expand our current knowledge and offer practical insights for the development of ChatGPT in the hospitality and tourism sector.

This study makes a significant contribution to the existing literature by providing a nuanced understanding of the intricate interplay between the various factors that shape customer behavior in the context of technology adoption in hospitality and tourism studies.

This study aims to develop a theoretical model to identify the importance of brand modernity with the moderating role of human baristas and robot baristas.

A total of 333 samples were collected from a coffee shop where robots provide the services, and 354 samples were collected in a coffee shop where people provide the services.

The data analysis showed that brand modernity has a positive effect on brand attitude, which in turn positively affects brand attachment and brand loyalty. In addition, there is a moderating role in regard to the type of employee in the relationship between brand modernity and brand attachment and brand attitude and brand loyalty.

This study is different from the previous studies, because it used two types of employees, which included a human barista and a robot barista, as a moderating variable with the formation of brand attitude, brand attachment and brand loyalty.

本研究开发了一个理论模型, 以通过人类咖啡师和机器人咖啡师的调节来确定品牌现代性的重要性。

本研究从机器人提供服务的咖啡店收集了 333 个样本, 在员工提供服务的咖啡店收集了 354 个样本。

数据分析表明, 品牌现代性对品牌态度有积极影响, 进而对品牌依恋和品牌忠诚度产生积极影响。此外, 员工类型在品牌现代性与品牌依恋、品牌态度和品牌忠诚度的关系中具有调节作用。

本研究不同于以往的研究, 因为它使用了两种类型的员工, 包括人类咖啡师和机器人咖啡师, 作为调节变量参与品牌态度、品牌依恋和品牌忠诚度的形成。

The purpose of this study was to explore if five subdimensions of perceived risk (financial, time, privacy, performance and psychological risks) negatively affects image. In addition, this study aims to investigate if image has a positive effect on intentions to use. Lastly, the purpose of this study was to examine the moderating effect of Coronavirus disease-2019 (COVID-19), before and after the outbreak, in the relationship between perceived risk and image.

Data were collected from 331 people before the COVID-19 outbreak and 343 people after the COVID-19 outbreak. To test hypotheses, this study used structural equation modeling.

Time, performance and psychological risks negatively affected image before the outbreak of COVID-19. Meanwhile, performance risks and psychological risks had a negative influence on image only after the outbreak of COVID-19. In addition, there was demonstrated to be a positive relationship between image and intentions to use, both before and after the COVID-19 outbreak. Finally, the outbreak of COVID-19 positively moderates the relationship between performance risk and image.

The current study provides the following practical implications. First, industry practitioners need to develop a performance guarantee system which enhances the quality assurance of drone food delivery services (DFDS). Second, live streaming or creative activities would help to visualize DFDS in a way that stresses the stable operation of these services.

The importance of contactless services has been emphasized ever since the beginning of the COVID-19 outbreak. However, there has been very little research on the future of contactless services after COVID-19. This study investigated the perceived risk from DFDS as a form of contactless service which has not been conducted before. The findings of this study will improve the understanding of the changes that have occurred in consumers’ perception of risk from DFDS during the COVID-19 pandemic.

This study aims to draw on customer experience theory to shed light on how hotel in-room amenities foster customer experience, which continues to form brand attitude and loyalty before and during the pandemic. Also, this study assesses the impact of the pandemic in the relationships among proposed constructs on the basis of risk perception theory.

A quantitative approach was deployed using a total of 379 responses, for evaluating the measurement model through confirmatory factor analysis and testing proposed hypotheses through structural equation modeling.

The findings provide initial support for the predictions, except for the influence of brand attitude on brand loyalty before the pandemic. Particularly, the analysis results observe that the effect of tangible amenities on customer experience was stronger before the COVID-19, whereas the impact of intangible amenities on customer experience is greater during the pandemic. Furthermore, the results validate the significant moderating influence of the COVID-19 pandemic in the path between customer experience and brand loyalty.

This present study guides hotel professionals to be more effective in the management of appropriate in-room amenity to create a satisfactory customer experience, which contributes to brand loyalty in the with-corona era.

The study differs from earlier studies in that it investigates how the pandemic changes the role of hotel in-room amenities on customer experience, which, in turn, increases brand attitude and brand loyalty for the first time.

The purpose of this study is to investigate the key predictors and outcomes of task–technology fit (TTF) of facial recognition payment systems with the moderating role of cultural differences in the restaurant industry.

The survey responses were collected from 336 South Korean and 336 US restaurant customers.

The results revealed that function significantly affected TTF in both groups. Unique to the Korean sample, emotion was found to be a significant determinant of TTF, whereas convenience and social influence were key predictors of TTF only for the US sample. TTF had significant and positive effects on the three dimensions of behavioral intentions in both groups. The result of multi-group analysis showed that cultural differences moderated the effect of convenience on TTF and the effect of emotion on TTF.

The authors provided recommendations for restaurant operators and technology companies seeking to improve customer TTF and acceptance of facial recognition payment systems for the first time.

本研究旨在调查面部识别支付系统任务技术匹配（TTF）的关键前置因素和影响, 以文化差异为调节变量, 研究其在餐饮行业的应用。

我们收集了来自336名韩国和336名美国餐厅顾客的调查回答。

结果显示, 在两组中, 功能显著影响TTF。对于韩国样本来说, 情感被发现是TTF的重要决定因素, 而对于美国样本来说, 方便性和社会影响是TTF的关键预测因素。在两组中, TTF对行为意向的三个维度均产生了显著且积极的影响。多组分析结果显示, 文化差异在方便性对TTF的影响以及情感对TTF的影响中起到了调节作用。

我们首次为寻求改善顾客TTF和接受面部识别支付系统的餐厅经营者和技术公司提供了建议。

This study aims to propose the effect of five sub-dimensions of the expected benefits, which include compatibility, social influence, convenience, function and emotion on attitude and behavioral intentions.

A research model including eight hypotheses was tested using 413 samples collected in South Korea.

The data analysis results indicated that the five sub-dimensions of expected benefits aid to enhance attitude, which plays an important role in the formation of behavioral intentions.

This study was designed to empirically identify the important role of expected benefits in the context of drone food delivery services for the first time.

无人机送餐服务的预期效益：对态度和行为意向影响的研究

本研究提出无人机送餐的预期效益, 及其五大维度（兼容性, 社交影响力, 方便, 实用, 以及情感）对消费者态度和行为意向的影响。

本研究样本包括413韩国消费者来检测提出的理论模型以及八项研究假设。

数据分析显示预期效益包括的五大维度可以提高消费者态度。消费者态度在促进行为意向产生了关键性影响。

本论文是有关预期效益在无人机送餐的关键性作用的首次实证研究