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Food safety is an issue of key concern for Chinese consumers. This study identifies intrinsic and extrinsic cues on product labels or websites that Chinese consumers use to assess a product's perceived safety.

Five structured focus groups (total participants n = 41) were run in Suzhou China, in Chinese, to gather consumers' perceptions towards food safety cues.

A total of 18 safety cues were identified during the focus group discussions. Certifications, country of origin, production date and shelf life, ingredients and materials and nutritional information were the five safety cues consumers perceived to be the most important. The risks perceived by consumers differed based on: product category (e.g. meat, dairy, cereal); product form (e.g. fresh, chilled, frozen) and degree of processing. Interestingly, consumers used different food safety cues to assess a packaged product compared to the product shown on a website.

While providing deep qualitative insights into perceptions of food safety cues, further studies which seek to conduct quantitative work within a wider demographic context are encouraged.

This information will help to provide best practice advice for international marketers and government risk communicators on how and where to communicate the safety of food products so that they can maximise the effectiveness of their messaging within the appropriate information channels and thereby ensure that it resonates well with Chinese consumers.

This study contributes to the academic knowledge of consumer perceptions of cues related to food safety.

Rewards and safety cues are frequently used by online marketers to enhance privacy attitudes and to encourage self‐disclosure of personal information. The purpose of this paper is to study the relative effectiveness of these influence strategies and test the boundary condition of regulatory focus.

The authors conduct an online scenario‐based experiment with a sample of adult consumers. The results were analyzed using multivariate and univariate analysis of variance.

The findings show that the use of rewards and safety cues has varying effects on privacy attitudes and self‐disclosure, and that these effects depend on consumers' regulatory focus.

The relative effectiveness of rewards and safety cues for enhancing privacy attitudes and encouraging self‐disclosure is not clear from prior research, and boundary conditions have not been established. To the authors' knowledge, this is the first study to examine regulatory focus as a moderating variable in the relationship between online influence strategies and privacy outcomes.

The experience of safety as perceived by customers is a central issue in retailing, and its importance has increased because of the pandemic. Substantial literature exists addressing different factors related to safety/security experience in different types of retail channels. However, what is missing is a unified framework to guide safe customer experience initiatives across all channels. Therefore, this study aims to investigate the safety elements in omnichannel retailing as perceived by customers and how these safety elements affect customer experience (CX) judgments and consumer behavior in a post-pandemic context.

A systematic literature review on safety/security studies in a retail context is conducted, followed by a qualitative study driven by a means-end-chain laddering technique collecting data from 62 retail customers in Australia, the USA and UK.

Fourteen distinct safety elements in omnichannel retailing are identified. Four elements are relevant to the CX at the pre-purchase stage of the customer journey: social inclusiveness, role readiness, employment policy and safety policy enforcement. Six elements are relevant to the during-purchase stage: physical safety, personal hygiene, spatial distancing, fraud prevention, security surveillance and safety signal. The remaining four elements are relevant to the post-purchase stage: delivery safety, safety recall, mental health and data usage.

This study presents a new unified framework addressing safety and security in post-pandemic retail service settings. The SafeCX framework offers researchers and managers a holistic understanding of the distinct safety elements that shape customers’ perceptions across each customer journey stage of the retail CX.

Most commodities consist of hidden qualities that consumers cannot detect by pre‐purchase or through normal use. Hence, given that consumers demand such qualities, information has to be communicated to the consumer by some trustworthy party to avoid a “lemons” effect. With respect to food, such qualities can be, for example, animal welfare process standards or long‐term health hazards. Previous research has concluded that extrinsic cues such as country of origin (COO) are important in the consumer evaluation process. The paper examines the Swedish market for fresh meat, where COO has been heavily promoted during the 1990s. Swedish consumers have been found to perceive country of origin as an important quality cue. This study examines what factors contribute to whether consumers perceive COO as an important quality cue. Data were collected using random‐digit dialling procedures. Interviews were made with the main shopper in households consuming meat. The results indicate that women and consumers with low incomes tend to use COO more extensively than men and consumers with higher incomes. Furthermore, consumers that emphasise the specific credence characteristics of animal welfare, antibiotics and salmonella are more likely to perceive COO as important. Hence, the study provides some support for what has been called the “Swedish model”.

Experienced fire ground commanders are known to make decisions in time-pressured and dynamic environments. The purpose of this paper is to report some of the tacit knowledge and skills expert firefighters use in performing complex fire ground tasks.

This study utilized a structured knowledge elicitation tool, known as the critical decision method (CDM), to elicit expert knowledge. Totally, 17 experienced firefighters were interviewed in-depth using a semi-structured CDM interview protocol. The CDM protocol was analysed using the emergent themes analysis approach.

Findings from the CDM protocol reveal both the salient cues sought, which the authors termed critical cue inventory (CCI), and the goals pursued by the fire ground commanders at each decision point. The CCI is categorized into five classes based on the type of information each cue generates to the incident commanders.

Since the CDM is a useful tool for identifying training needs, this study discussed the practical implications for transferring experts’ knowledge to novice firefighters.

Although many authors recognize that experts perform exceptionally well in their domains of practice, the difficulty still lies in getting a structured method for unmasking experts’ tacit knowledge. This paper is therefore relevant as it presents useful findings following a naturalistic knowledge elicitation study that was conducted across different fire stations in the UK and Nigeria.

Dairy products are an essential part of a healthy diet, and dairy is an emerging food industry in China. Meanwhile, the dairy industry is one of the “disaster zones” with quality and safety issues occurring more frequently in its supply chain than in others. Based on qualitative research focused on consumers in the Northwest and South of China, the present study aims to understand and provide information on consumer perception of food safety in dairy products.

Nine focus group interviews were carried out from January to April 2018. Altogether, 61 participants (24 males, 37 females, aged 18–60 years) were recruited in four cities. Qualitative content analysis of the data was conducted using Nvivo version 11.4.0.

A high concern with the safety of dairy products is widespread, particularly among participants with children, who are especially worried about the safety of dairy products. High prevalence of food safety incidents causes consumers to lower their confidence in food safety, and make them pay more attention to the news about food safety incidents. Consumers tend to become less sensitive to price, focusing more on food safety and quality, while purchasing dairy products. Brand and purchase venue are the most important indicators for consumers to determine the quality of dairy products. Safety certification becomes increasingly important.

It has some limitations. The focus group interviews covered different two regions (Northwest and South of China). However, the number of focus groups was limited to nine because of budget constraints. The participants come from Northwest and South of the country, which means that the findings may not apply for another area of the country. A more representative sampling with a larger sample size would be necessary to increase the validity of the study. However, the results can serve as input for further research.

This paper explores the Chinese consumers' perception of food safety and dairy products, consumers' behaviour concerning dairy products based on focus group interviews with consumers. This study offers valuable insights to members of academia, food suppliers and policy-makers.

The offender personality disorder (OPD) pathway provides services to people with histories of offending and traits of personality disorder (PD) who are at high risk of violent re-offending. The residential provisions have been developed as psychologically informed planned environments (PIPE), in which socially creative activities form an integral part. Ryan et al. (2018) suggest that social and creative activities offer individuals experiences to increase their understanding of themselves and others. The purpose of this study is to complete a service evaluation exploring how people who live on an OPD PIPE in a woman’s prison make sense of their experiences of a drumming, singing and ceremony group, which was offered to them as part of their provision PIPE.

Semi-structured interviews were conducted with six service users (between 19 and 42 years old).

Thematic analysis identified three themes: emotional regulation, belonging and connectedness and humanising spaces.

This study used a small sample (n = 6), and all participants were accessing the same OPD provision PIPE. Further, participation was voluntary, and results found may relate to possible biases in a self-selecting sample. The interviewer knew the participants through their clinical work, and despite being informed that participation in this research project would have no bearing on their treatment pathway, some may have participated as a way to demonstrate their compliance with the overall programme. A further limitation relates to the group being evaluated on its own without a comparison group.

This study has important implications for treatment delivery in prisons, as it demonstrates the therapeutic merit of social creative activities for one of the most complex, high-risk and challenging offender groups. The findings show that the specific combination of the physical act of drumming and the social act of drumming together may create an environment that allows people to heal and overcome both physical and emotional disconnections that have been caused by their trauma.

This study’s findings provide further understanding of the experience of people who have survived trauma.

Findings suggest that the group provides therapeutic value, offering an alternative to traditional therapy and targets specific difficulties particularly associated with emotionally unstable and antisocial PDs. We suggest that socially creative activities form an important part of the rehabilitation process of complex, high-risk groups. Future research would benefit from focusing on the extent to which experiential learning through socially creative group participation can impact on lasting behavioural change.

The purpose of this study is to investigate how the levels of perceived information influence consumers’ purchase evaluations and intentions when making hotel reservations on an opaque-selling travel website. Because of the uniqueness of the opaque-selling model, consumers must book a hotel room without knowing the hotel’s identity. Thus, consumers’ decision-making process is intricate and substantially influenced by the limited information provided by the websites.

This study used an experimental design approach that used promotional and preventative messages to manipulate the information levels. In total, 402 completed questionnaires were collected and analyzed by using quantitative research method.

The results indicated that perceived risks and perceived benefits lead toward different paths in regard to purchase intentions and information inquiries. To make a final booking decision, consumers have to go through a “debating” process, which involves assessing the overall value of the hotel deal claimed on the website.

To reduce consumers’ perceived risks and increase the likelihood of purchasing, opaque-selling websites should cautiously choose what information is displayed on their websites and also improve communications and interactions with the consumers.

This study contributes to the limited literature on information levels and its role in consumer’s evaluative process in the context of opaque-selling travel websites. In addition, this study has presented insights into opaque-buying behavior so that hotel manager may develop more appropriate pricing strategies for their target customer group.

A model for analysis of consumer behaviour towards food is developed. This model is intended to bridge the gap between the objective quality approach pursued in food sciences, the product characteristics approach, and the subjectively perceived quality approach, the product attribute approach as pursued in the consumer behaviour literature. The focus is on the information processing by the consumer. Information on the product quality is supplied to the consumer in the form of cues received while shopping or consuming. A distinction is made between extrinsic and intrinsic cues, and between search‐, experience‐, and credence‐quality attributes. Within the credence attributes, three categories are distinguished: food safety, health, and all other credence quality attributes. It is demonstrated that public policy should use minimum standards for regulating food safety, information and consumer education on health issues and definitional standards to regulate the other credence qualities. In the case of search quality, no public intervention is needed. In the case of experience quality, reputation is a means of reducing the quality erosion inherent for experience quality attributes. In the case of those foods which are not sold prepacked over the counter, these means are restricted. Here the public regulators could consider backing up the private quality policy efforts on labelling by implementing traceability schemes and defining the requirements for specific label claims.

Due to increased health concerns, restaurant customers rely more on credible cues that indirectly represent health-related credence quality. To comprehensively understand the dynamics between credence cues and restaurant delivery with different infection risks, this study aims to investigate changes in cue utilization during the pandemic.

Data on delivery sales, brand and review rating between 2019 and the first half of 2020 were obtained from Meituan. Fixed-effects estimation was used to investigate 579,858 restaurant observations across 338 cities in China.

Health concerns significantly increased the use of restaurant delivery and the increased delivery sales remained steady even after infection risk was reduced. However, cue utilization in restaurant delivery substantially changed depending on inflection risk. In the pandemic-spreading period, the sales effect of the brand increased while that of review rating decreased. The decreased effect of review rating was recovered in the pandemic-flattening period, whereas the abnormal brand effect continued only when branded restaurants had a high rating.

The findings demonstrate the selective and contextual nature of cue utilization in the restaurant delivery setting. These characteristics are also manifested in a health crisis from a credence cue perspective.

The findings demonstrate the selective and contextual nature of cue utilization in the restaurant delivery setting. These characteristics are also manifested in a health crisis from a credence cue perspective. Further, this study re-conceptualizes credence quality and cues, considering their roles in risk management. The findings help develop risk management strategies based on customers’ usage patterns of credence cues in health crises.

The dynamics between credence cues and restaurant delivery has not been comprehensively investigated, especially when infection risk changes. This study delivers theoretical and practical contributions about how to use credence cues in the restaurant business amid health crises.