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Article
Publication date: 15 September 2021

Shu-Hsien Liao, Retno Widowati and Ting-Hung Lin

In terms of service hospitality, recent discussions of value-in-use from the perspective of service-dominant logic have focused on the customer’s determination of value and…

Abstract

Purpose

In terms of service hospitality, recent discussions of value-in-use from the perspective of service-dominant logic have focused on the customer’s determination of value and control of the value creation process. The purpose of this paper is to extend these discussions by exploring the value creation process in the Western-style restaurant in Taiwan, which is developed value-in-eat creation for restaurants. In Taiwan, Western-style restaurants are as popular as Chinese restaurants because of globalization and cultural integration. However, to local restaurateurs and managers, managing a Western-style restaurant in terms of localization and hospitality on value-in-eat creation presents both academic and practical issues. Thus, this paper aims to investigate Western-style restaurant hospitality management alternatives on the value-in-eat creation process in Taiwan using a data mining approach.

Design/methodology/approach

Based on a market survey, a total of 1,187 questionnaires was incorporated into a database. The questionnaire design is divided into 7 parts with 35 items. All questions are designed as nominal and ordinal (not the Likert scale) scales. Data mining approach, including cluster analysis and association rules, cluster analysis is investigated possible customer profiles and association rules is implemented to explore customer preference patterns and rules on the value-in-eat creation process.

Findings

Data mining results show two patterns including Pattern 1: meal patterns and customer preferences for restaurant hospitality management and Pattern 2: customer relationship management (CRM) for restaurant hospitality management that customer profiles and preferences on meal patterns, service patterns and CRM are engaged to suggest effective Western restaurant hospitality management alternatives, such as proper bundles for restaurant types, meals, exotic atmosphere and services of hospitalities in terms of a value-in-eat creation process.

Originality/value

To the best of the authors’ knowledge, this study is the first study to investigate consumers’ behaviors in Western-style restaurants using the measurement of nominal and ordinal scale for questionnaire development and further to implement a data mining approach on selected data samples. In addition, this study illustrates the patterns/rules of Taiwan customer preferences that best explain the knowledge of how to manage Western-style restaurants from the perspective of customer hospitality using data mining.

研究目的

在酒店服务领域, 近期的从服务主流逻辑为视角关于使用价值的讨论主要集中在消费者对价值的定义以及掌控价值创造的过程。本研究的主要目的是拓展这些相关的讨论从而发掘关于在台湾经营的西餐厅的顾客价值创造过程, 进而开发餐厅的饮食价值创造。由于全球化进程, 台湾的西餐厅和中餐厅同样受欢迎。然而, 对于本地的餐厅所有人和经营管理者来讲, 管理西餐厅关于价值创造过程中的地方化和服务管理还存在学术和实践问题。因此, 本文运用了数据挖掘的方法对西餐关于价值创造的另类途径进行了探索。

研究设计/方法/途径

基于市场调研, 本研究导入了1187份问卷作为数据库。问卷由7部分35项条目组成。所有问题以称名量表和顺序量表(非李克特量表)测量。数据挖掘包括了聚类分析和关联分析。聚类分析用来分析消费者概况, 关联分析来探究顾客倾向以及饮食价值创造过程。

研究结果

数据挖掘结果显示了两种模式, 1:食物以及顾客对餐厅的接待管理的偏爱以及模式, 2:客户关系管理包括顾客概况和对饮食模式的偏爱, 服务模式以及顾客关系维护的另类建议, 诸如适度的捆绑销售包括餐厅种类, 菜系, 异域风情的就餐环境以及服务来体现饮食价值创造的过程。

研究原创性/价值

本研究是首次探索了用称名量表和顺序量来研发的消费者问卷并且运用了数据挖掘的方法研究了西餐厅的消费者行为。 此外, 本研究阐明了台湾消费者的偏爱模式从而更好的解释了如何用数据挖掘的方法来研究西餐厅的服务管理。

Article
Publication date: 3 May 2011

Robert L. Harrison, Ann Veeck and James W. Gentry

The purpose of this paper is twofold: to describe and evaluate the life grid as a methodology for historical research; and to provide an example application investigating the…

Abstract

Purpose

The purpose of this paper is twofold: to describe and evaluate the life grid as a methodology for historical research; and to provide an example application investigating the dynamics of family meals over a lifetime by pairing life course theory with the life grid method of obtaining oral histories.

Design/methodology/approach

To explore how the meanings and processes of meals change, the authors conducted interviews with 15 respondents aged 80 years old and over, on the topic of family meals.

Findings

The paper discusses the merits of using the life grid method to analyze lifetime family consumption behavior. The findings of this example study provide insight as to how the roles, responsibilities, and loyalties of our participants had changed through births, deaths, marriages, wars, economic periods, illnesses, and the process of aging, leading to changes in dining.

Originality/value

The benefit of the life grid method described in this paper is its ability to minimize recall bias. In addition, the overt process of cross‐referencing events throughout the course of the interviews via the life grid method proved to be a helpful aid in identifying patterns and symmetries during the interpretation stage.

Details

Journal of Historical Research in Marketing, vol. 3 no. 2
Type: Research Article
ISSN: 1755-750X

Keywords

Article
Publication date: 19 October 2021

So-young Kim and Meeyoung Kim

The study aimed to analyse the nutritional quality of self-proposed or prescribed weight-loss diets shared by female Korean adolescents through a social media platform and…

Abstract

Purpose

The study aimed to analyse the nutritional quality of self-proposed or prescribed weight-loss diets shared by female Korean adolescents through a social media platform and identified potential dietary problems.

Design/methodology/approach

A total of 317 weight-loss diets, shared by 107 female adolescents between the ages of 12 and 18 in April 2019, were collected from three Kakao Open Chat rooms of which the main topic was “weight-loss diet”. The weight-loss diets were converted to daily energy and nutrient intake.

Findings

Approximately two-thirds of the subjects were normal or underweight, and more than half of them were limiting energy intake to less than half of the recommended daily amounts. The average daily intake of energy and most nutrients did not meet the standard intake levels. Approximately 20% of the subjects were breakfast skippers, while 8 and 5% were dinner and lunch skippers, respectively. Notably, meal skippers tended to fast longer and have an uneven distribution of daily energy intake per meal. The percentages of energy contribution from macronutrients, particularly carbohydrates, also deviated more from the acceptable range in the meal skippers. The weight-loss diets of the subjects with particularly low daily energy intake were categorised into simplified, unbalanced and nutrient-poor, energy-dense meals. Overall, the nutritional quality of the self-proposed or prescribed weight-loss diets was poor. More effective and proactive educational interventions in school environments should be developed to promote positive eating behaviours in adolescents and free them from their obsession with body image.

Originality/value

To the best of the authors’ knowledge, this study is the first attempt to analyse the nutritional quality of female adolescents' self-proposed or prescribed weight-loss diets.

Details

British Food Journal, vol. 124 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 4 July 2018

Neha Rathi, Lynn Riddell and Anthony Worsley

The rising prevalence of obesity among Indian adolescents has underscored the need to develop effective strategies to reduce this epidemic. The purpose of this paper is to assess…

Abstract

Purpose

The rising prevalence of obesity among Indian adolescents has underscored the need to develop effective strategies to reduce this epidemic. The purpose of this paper is to assess the patterns of snacking, meal consumption and fast food consumption among adolescents in private schools in Kolkata, India.

Design/methodology/approach

A cross-sectional, paper-based, self-administered dietary and lifestyle survey was completed by 1,026 year-nine students aged 14–16 years. Cross-tabulation analyses were performed to compare the frequencies of various dietary behaviours across gender.

Findings

The two most common episodes for snacking among respondents were while watching television (57.9 per cent) and while interacting with peers (54.1 per cent). In contrast, snacking throughout the day (8.7 per cent) and in the middle of the night (7.8 per cent) were minimally practiced by the adolescents. The most regularly consumed meal was lunch (94.6 per cent), whereas the most frequently missed meal was breakfast (14.0 per cent). Fast food was most frequently consumed as snacks (26.8 per cent) but least frequently consumed for lunch (9.2 per cent). Overall, boys exhibited more unhealthy dietary behaviours than girls.

Practical implications

These findings highlight the need to develop nutrition education programmes for nutritionally vulnerable adolescents which communicate the importance of regular meal consumption, reduced intake of fast food and less snacking on energy-dense, nutrient-poor foods.

Originality/value

This is the first cross-sectional survey to investigate patterns of snacking, meal consumption and fast food consumption amongst urban Indian adolescents.

Details

British Food Journal, vol. 120 no. 7
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 June 1995

Sandra Drummond, Terry Kirk and Anne de Looy

Snacking is commonly regarded by the general public as unhealthy,believing that it is more beneficial to stick to an eating pattern ofthree meals a day. Similarly anyone on a…

998

Abstract

Snacking is commonly regarded by the general public as unhealthy, believing that it is more beneficial to stick to an eating pattern of three meals a day. Similarly anyone on a weight reduction programme will avoid snacks, reducing the frequency of eating occasions to two to three times a day. However there is evidence to suggest that snacking is not the evil once thought and individuals that snack throughout the day have positive advantages over individuals who conform to a rigid pattern of three meals a day. Increasingly western populations appear to be moving away from the “gorging” to the “nibbling” pattern of eating, probably as a direct result of the increased availability of fast foods and snacks. Reviews the literature in the area of snacking and frequency of eating with respect to energy and nutrient intakes, body weight, body composition and energy balance and indicates the direction for further research.

Details

British Food Journal, vol. 97 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 December 1995

Jackie Goode, Alan Beardsworth, Cheryl Haslam, Teresa Keil and Emma Sherratt

Reports new research into stability and change in contemporaryfoodways. Uses survey and in‐depth interviews to uncover familiarfeatures which could be described as traditional, as…

1066

Abstract

Reports new research into stability and change in contemporary foodways. Uses survey and in‐depth interviews to uncover familiar features which could be described as traditional, as well as more novel patterns. Highlights the ways in which the two are interwoven. The picture is characterized by a number of serious nutritional concerns, including health, weight control, food safety and food ethics. There is also familiarity with official nutritional guidelines, despite a widespread perception of contradictory and confusing nutritional messages. Finds mistrust of farmers, food companies and the government as far as the provision of safe food for the public is concerned. Such negative findings by no means represent the whole picture, however. Shows that, in the midst of such perceived contradiction and mistrust of external agencies, there is a personal confidence in dietary decision making and pleasure in food and eating.

Details

British Food Journal, vol. 97 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 1 April 1973

At the Royal Society of Health annual conference, no less a person than the editor of the B.M.A.'s “Family Doctor” publications, speaking of the failure of the anti‐smoking…

Abstract

At the Royal Society of Health annual conference, no less a person than the editor of the B.M.A.'s “Family Doctor” publications, speaking of the failure of the anti‐smoking campaign, said we “had to accept that health education did not work”; viewing the difficulties in food hygiene, there are many enthusiasts in public health who must be thinking the same thing. Dr Trevor Weston said people read and believed what the health educationists propounded, but this did not make them change their behaviour. In the early days of its conception, too much was undoubtedly expected from health education. It was one of those plans and schemes, part of the bright, new world which emerged in the heady period which followed the carnage of the Great War; perhaps one form of expressing relief that at long last it was all over. It was a time for rebuilding—housing, nutritional and living standards; as the politicians of the day were saying, you cannot build democracy—hadn't the world just been made “safe for democracy?”—on an empty belly and life in a hovel. People knew little or nothing about health or how to safeguard it; health education seemed right and proper at this time. There were few such conceptions in France which had suffered appalling losses; the poilu who had survived wanted only to return to his fields and womenfolk, satisfied that Marianne would take revenge and exact massive retribution from the Boche!

Details

British Food Journal, vol. 75 no. 4
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 April 1980

Eleanor Carlson, Michael Kipps and James Thomson

Although a host country may offer a safe home to refugees, it may not be able to offer them their native foods. In fact the hosts may know very little about the refugees' staple…

Abstract

Although a host country may offer a safe home to refugees, it may not be able to offer them their native foods. In fact the hosts may know very little about the refugees' staple food items and their traditional preparation. This was found to be the situation when the Vietnamese boat people were given refugee in the UK.

Details

Nutrition & Food Science, vol. 80 no. 4
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 7 June 2013

Diwa Pandey, Mohammed H. Buzgeia, Epuru Suneetha, Hana Ahmed, Honida Abd El Rahaman Al Gani, Hajir Abd El Rahman Al Kadam and Nawal Juma Elariby

Breakfast skipping by children, with its varying global prevalence and associated factors, is well documented to adversely affect their health, cognitive ability, academic…

Abstract

Purpose

Breakfast skipping by children, with its varying global prevalence and associated factors, is well documented to adversely affect their health, cognitive ability, academic performance and anthropometric status. Libya, a country with a young population base, has limited information on breakfast skipping prevalence among its young citizens as well as its compounding factors unique to the country. The purpose of this paper is to investigate the breakfast skipping pattern among Benghazi primary school children.

Design/methodology/approach

The paper's approach is to use a cross sectional study among 386 primary school children (196 males and 190 females) using an interviewer‐administered structured questionnaire. The enrolment exclusion criteria were a pre‐existing chronic disease or a food allergy or food intolerance or any acute illness.

Findings

Breakfast skipping during weekdays (38.6 per cent, n=149), reduced drastically on weekends (1.0 per cent, n=4); 10.7 per cent subjects skipped breakfast daily (mean 2.5 + 1.3 days). Absence of hunger and lack of time to eat or prepare breakfast were cited as main barriers in its regular consumption. Bread and milk were the most commonly consumed breakfast foods. Certain groups of regular breakfast eating subjects consumed higher (p < 0.05) dietary thiamine and iron than their breakfast skipping counterparts and also better fulfilled their daily requirements for these nutrients. Parental breakfast eating habits influenced their children's breakfast eating pattern.

Practical implications

Efforts, including better time management, are required to inculcate a positive breakfast eating attitude among Benghazi primary school children. Their parents need to act as better role models by adopting healthy breakfast eating practices themselves.

Originality/value

The paper shows that breakfast skipping among Benghazi primary school children is a nutritional problem of grave concern, warranting a public health intervention.

Details

British Food Journal, vol. 115 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 June 2022

Hande BAKIRHAN, Yunus Emre BAKIRHAN and Gamze Yaşar

This study aims to evaluate the relationship between dietary patterns and shift work, sleep quality and burnout among emergency health-care workers.

Abstract

Purpose

This study aims to evaluate the relationship between dietary patterns and shift work, sleep quality and burnout among emergency health-care workers.

Design/methodology/approach

The nutritional status, sleep quality and burnout status of health-care workers (n = 91) in Turkey were investigated.

Findings

Among the burnout subgroups, only emotional exhaustion was associated with high adherence to the Meditarrenean diet. (r = 0.37, p < 0.01). Carbohydrates consumed during the shift day were associated with lower sleep quality (r = 0.24, p = 0.02). The intake of protein (r = −0.29, p < 0.01), fat (r = −0.27, p < 0.00), cholesterol (r = −0.31, p < 0.01), phosphorus (r = −0.22, p = 0.03) and iron (r = −0.21, p = 0.04) in shift day was negatively associated with Pittsburgh Sleep Quality Index (PSQI) scores (lower PSQI scores indicates good sleep quality). Consumption of vitamin C and potassium on the rest day was significantly associated with better sleep quality (respectively, r = −0.21, p = 0.04 and r=−0.23, p = 0.03). Personal accomplishment was positively correlated with carbohydrate consumption during the shift day and negatively correlated with protein, cholesterol and vitamin B6 intake (respectively, r = 0.22, p = 0.03; r = −0.21, p = 0.03; r=−0.28, p < 0.00, r = −0.28, p < 0.00). Emotional exhaustion was negatively correlated with protein consumption on the shift day (r = −0.21, p = 0.04) and positively correlated with fat consumption on the rest day (r = 0.22, p = 0.02).

Originality/value

The findings confirm the possible role of dietary patterns in health-care workers against burnout and sleep quality attributable to a possible association with nutrients intake on shift or rest day.

Details

Nutrition & Food Science , vol. 53 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

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