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Journal of Foodservice Business Research Volume 12, 2009 - Issue 2
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Refereed

Factors Used by Restaurant Customers to Predict Sanitation Levels

Yumi E. Satow Department of Consumer, Family Studies/Dietetics, San Francisco State University, San Francisco, CACorrespondence[email protected]
,
John F. Inciardi University of California, San Francisco, CA
&
Sharonda P. Wallace Department of Consumer and Family Studies/Dietetics, San Francisco State University, San Francisco, CA
Pages 170-179 | Published online: 08 Jun 2009

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Read on this site (2)

Jung-In Stephanie Bae, Tony J. Kim & Reg Foucar-Szocki. (2020) Consumer perceptions of restaurant employee smoking. Journal of Foodservice Business Research 23:1, pages 1-16.
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Melissa Baker, Suzanne K. Murrmann & Claudia Green. (2013) Dining in the City: Server Behaviors, Time Preferences, and the Effect of Urbanization in Restaurants. Journal of Foodservice Business Research 16:2, pages 113-138.
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Articles from other publishers (7)

Yanfei Zhu, Yuli Wang, Ying Li, Xiaoxi Du, Qi Guo, Mo Chen & Yun Lin. (2022) The Construction of Image Reference Points and Text Appeals Information Tailoring in Promoting Diners’ Public Environment Maintenance Behavior Intention. International Journal of Environmental Research and Public Health 19:21, pages 14477.
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Wen-Hwa Ko. (2020) Observed Food Safety and Sanitation Behavior for Chinese Culinary Cooking. Foodborne Pathogens and Disease 17:4, pages 262-268.
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N. Gökhan Torlak, Ahmet Demir & Taylan Budur. (2019) Impact of operations management strategies on customer satisfaction and behavioral intentions at café-restaurants. International Journal of Productivity and Performance Management 69:9, pages 1903-1924.
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Jorge Ridderstaat & Bendegul Okumus. (2019) Hidden restaurant sanitation inspection results: A weekday and monthly examination of reported data. International Journal of Hospitality Management 79, pages 110-122.
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ChihChien Chen & YangSu Chen. (2017) The impacts of different types of cuisines and restaurants on gratuities. Journal of Revenue and Pricing Management 16:2, pages 154-173.
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Kimberly J. Harris, Kevin S. Murphy, Robin B. DiPietro & Gretchen L. Rivera. (2015) Food safety inspections results: A comparison of ethnic-operated restaurants to non-ethnic-operated restaurants. International Journal of Hospitality Management 46, pages 190-199.
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Philemon Oyewole. (2013) The role of frequency of patronage and service quality of all-you-can-eat buffet restaurant: A perspective of socio-economic and demographic characteristics of African American consumers. International Journal of Hospitality Management 34, pages 202-213.
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