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Journal of Foodservice Business Research Volume 25, 2022 - Issue 2
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Research Article

How does food choice motives relate to subjective well-being and loyalty? A cross-cultural comparison of vegan restaurant customers in South Korea and Singapore

Kerri Ann Lima Department of Food & Nutrition, Institute of Symbiotic Life-TECH (Technology, Ecology, Culture, Human), Research Center for Food, Nutrition and Foodservice Management, College of Human Ecology, Yonsei University, Seoul, South KoreaCorrespondence[email protected]
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,
Sunny Hama Department of Food & Nutrition, Institute of Symbiotic Life-TECH (Technology, Ecology, Culture, Human), Research Center for Food, Nutrition and Foodservice Management, College of Human Ecology, Yonsei University, Seoul, South KoreaCorrespondence[email protected]
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,
Hye Young Moona Department of Food & Nutrition, Institute of Symbiotic Life-TECH (Technology, Ecology, Culture, Human), Research Center for Food, Nutrition and Foodservice Management, College of Human Ecology, Yonsei University, Seoul, South KoreaView further author information
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Yoon Jung Jangb Hotel, Restaurant & Institutional Management, Yonsei Graduate School of Human Environmental Sciences, Seoul, South KoreaView further author information
&
Chang Sik Kimc Department of Hotel and Tourism, Baewha Women's University, Seoul, South KoreaView further author information
Pages 168-208 | Published online: 15 Jun 2021

Citations (5)

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Read on this site (2)

Jiseon Ahn & Jookyung Kwon. (2022) Relationships between organic food experience and customers’ well-being: a cross-cultural study between America and India. Journal of Foodservice Business Research 0:0, pages 1-17.
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Frank Badu-Baiden, Seongseop (Sam) Kim, Seo Won Ahn, Antony King Fung Wong & Jerome Agrusa. (2022) Analysis of Vegan Restaurant Diners’ Hierarchical Experience Structure by Examining a Vegan Food attribute–benefit–value–intention Linkage. International Journal of Hospitality & Tourism Administration 0:0, pages 1-28.
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Articles from other publishers (3)

Angela K.-y. Leung, Mark Chong, Tricia Marjorie Fernandez & Shu Tian Ng. (2023) Higher well-being individuals are more receptive to cultivated meat: An investigation of their reasoning for consuming cultivated meat. Appetite 184, pages 106496.
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Junghyun Park, Yunmi Park & Jongsik Yu. (2022) Can Multiple Attributes of Vegan Restaurants Affect the Behavioral Intentions by Customer Psychological Factors?. Frontiers in Nutrition 9.
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Carla Riverola, Ozgur Dedehayir, Stephen Harrington & Santiago Velasquez Franco. (2022) Building a greener dining scene: how do veg-friendly restaurateurs “crop up”?. British Food Journal 124:7, pages 2262-2278.
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