1,780
Views
12
CrossRef citations to date
0
Altmetric
Refereed

Casual-Dining Restaurant Preferences: A Cross-Cultural Comparison

&

REFERENCES

  • Askegaard, S., & Madsen, T. K. (1998). The local and the global: Exploring traits of homogeneity and heterogeneity in European food cultures. International Business Review, 7, 549–568. doi:10.1016/S0969-5931(98)00028-6
  • Bernstein, D., Ottenfeld, M., & Witte, C. (2008). A study of consumer attitudes regarding variability of menu offerings in the context of an upscale seafood restaurant. Journal of Foodservice Business Research, 11, 398–411. doi:10.1080/15378020802519769
  • Birch, L., & Fisher, J. (1998). Development of eating behaviors among children and adolescents. Pediatrics, 101, 593–594.
  • Brunsø, K., & Grunert, K. (1995). Development and testing of a cross-culturally valid instrument: Food-related lifestyle. Advances in Consumer Research, 22, 475–480.
  • Brunsø, K., Scholderer, J., & Grunert, K. (2004). Testing relationships between values and food-related lifestyle: Results from two European countries. Appetite, 43, 195–205. doi:10.1016/j.appet.2004.05.001
  • Bryant, R., & Dundes, L. (2008). Fast food perceptions: A pilot study of college students in Spain and the United States. Appetite, 51, 327–330. doi:10.1016/j.appet.2008.03.004
  • Buzzell, R. (1968). Can you standardize multinational marketing? Harvard Business Review, November-December, 98–104.
  • Carbonell, L., Izquierdo, L., Carbonell, I., & Costell, E. (2008). Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces. Food Quality and Preference, 19(1), 71–78. doi:10.1016/j.foodqual.2007.06.006
  • Concise Statistical Yearbook of Poland. (2011). Warsaw, Poland: Central Statistical Office. Retrieved from http://stat.gov.pl/cps/rde/xbcr/gus/as_concise_statistical_yearbook_of_poland_2011.pdf
  • Cullen, F., & Kingston, H. (2009). Analysis of rural and urban consumer behavior toward new food products using a food-related lifestyle instrument. Journal of Foodservice Business Research, 12(1), 18–41. doi:10.1080/15378020802671842
  • Duff & Phelps (2011). Industry insights: First half of 2011. Retrieved from http://www.duffandphelps.com/sitecollectiondocuments/reports/2011_ib_restaurant_industry_insights.pdf.
  • East, R. (1997). Consumer behavior: Advances and applications in marketing. Hemel Hempstead, UK: Prentice Hall.
  • Foxall, G. R., & Goldsmith, R. E. (1994). Consumer psychology for marketing. New York, NY: Routledge.
  • Green, G. (2011). Interpreting the top 100. QSR, Retrieved from http://www.qsrmagazine.com/george-green/interpreting-top-100
  • Grunert, K. G. (1997). What’s in a steak? A cross-cultural study on the quality perception of beef. Food Quality and Preference, 8, 157–174. doi:10.1016/S0950-3293(96)00038-9
  • Harrington, R., Ottenbacher, C., & Kendall, K. (2011). Fine-dining restaurant selection: Direct and moderating effects of customer attributes. Journal of Foodservice Business Research, 14, 272–289. doi:10.1080/15378020.2011.594388
  • Iyengar, S., & Lepper, M., (2000). When choice is demotivating: Can one desire too much of a good thing? Journal of Personality and Social Psychology, 79, 995–1006. doi:10.1037/0022-3514.79.6.995
  • Johansson, J. K. (2009). Global marketing (5th ed.). New York, NY: McGraw-Hill.
  • June, L., & Smith, S. (1987) Service attributes and situational effects on customer preferences for restaurant dining. Journal of Travel Research, 26, 20–27. doi:10.1177/004728758702600205
  • Kim, D., & Park, S. (2008). Customers’ responses to crowded restaurant environments: Cross-cultural differences between American and Chinese. Journal of Hospitality & Leisure Marketing, 16(1–2), 137–157. doi:10.1080/10507050802097024
  • Kim, W., Ok, C., & Canter, D. (2010). Contingency variables for customer share of visits to full-service restaurant. International Journal of Hospitality Management, 29, 136–147. doi:10.1016/j.ijhm.2009.07.003
  • Kim, Y.-S., Hertzman, J., & Hwang, J.-J. (2010). College students and quick-service restaurants: How students perceive restaurant food and services. Journal of Foodservice Business Research, 13, 346–359. doi:10.1080/15378020.2010.524536
  • Knutson, B. (2000). College students and fast food: How students perceive restaurant brands. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 68–74. doi:10.1177/001088040004100318
  • Kowalczuk, I. (2012). Zachowania konsumentów na rynku usług gastronomicznych—aspect marketingowy [Consumer behavior in the market using catering aspect marketing]. Warszawa, Poland: Wydawnictwo SGGW.
  • Liu, Y., & Jang, S. (2009). Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions? International Journal of Hospitality Management, 28, 338–348. doi:10.1016/j.ijhm.2008.10.008
  • Mach, Z. (2000). Polish culture and its shifting centres. Retrieved from http://www.ces.uj.edu.pl/mach/national.htm
  • Mantel, S., & Kardes, F., (1999). The role of direction of comparison, attribute-based processing, and attitude-based processing in consumer preference. Journal of Consumer Research, 25, 335–352. doi:10.1086/209543
  • Mohammad, T., Barker, S., & Kandampully, J. (2005). Multicultural student perceptions of fast food restaurant brands: An Australian study. Journal of Hospitality & Leisure Marketing, 12(4), 93–117. doi:10.1300/J150v12n04_06
  • Murase, H., & Bojanic, D. (2004). An examination of the differences in restaurant brand personality across cultures. Journal of Hospitality & Leisure Marketing, 11(2–3), 97–113. doi:10.1300/J150v11n02_08
  • Musante, M., Bojanic, D., & Zhang, J. (2008). A modified brand personality scale for the restaurant industry. Journal of Hospitality & Leisure Marketing, 16, 303–323. doi:10.1080/10507050801949316
  • Nam, J., Ekinci, Y., & Whyatt, G. (2011). Brand equity. Brand loyalty and consumer satisfaction. Annals of Tourism Research, 38, 1009–1030. doi:10.1016/j.annals.2011.01.015
  • Ness, M., Brennan, M., Oughton, E., Ritson, C., & Ruto, E. (2010). Modelling consumer behavioural intentions towards food with implications for marketing quality low-input and organic food. Food Quality and Preference, 21, 100–111. doi:10.1016/j.foodqual.2009.08.012
  • Njite, D., Dunn, G., & Kim, L. H. (2008). Beyond good food: What other attributes influence consumer preference and selection of fine dining restaurants? Journal of Foodservice Business Research, 11, 237–266. doi:10.1080/15378020801995523
  • O’Sullivan, C., Scholderer, J., & Cowan, C. (2005). Measurement equivalence of the food related lifestyle instrument (FRL) in Ireland and Great Britain. Food Quality and Preference, 16(1), 1–12. doi:10.1016/j.foodqual.2003.12.002
  • Park, C. (2004). Efficient or enjoyable? Consumer values of eating-out and fast food restaurant consumption in Korea. International Journal of Hospitality Management, 23, 87–94. doi:10.1016/j.ijhm.2003.08.001
  • Parsa, H., Self, J., Njite, D., & King, T. (2005). Why restaurants fail. Cornell Hotel and Restaurant Administration Quarterly, 46, 304–322. doi:10.1177/0010880405275598
  • Piccolo, D., & D’ Elia, A. (2008). A new approach for modelling consumers’ preferences. Food Quality and Preference, 19, 247–259. doi:10.1016/j.foodqual.2007.07.002
  • Rood, A. S., & Dziadkowiec, J. (2010). Why use importance performance analysis in mystery shopping? A USA–Poland comparative answer. Journal of Quality Assurance in Hospitality and Tourism, 11(1), 1–16. doi:10.1080/15280080903520592
  • Ryu, K., Han, H., & Kim, T. (2008). The relationships among overall quick-casual restaurant image, perceived value, customer satisfaction, and behavioral intentions. International Journal of Hospitality Management, 27, 459–469. doi:10.1016/j.ijhm.2007.11.001
  • Sahmer, K., Vigneau, E., & Qannari, E. (2006). A cluster approach to analyze preference data: Choice of the number of clusters . Food Quality and Preference, 17, 257–265. doi:10.1016/j.foodqual.2005.03.007
  • Scholderer, J., Brunsø, K., Bredahl, L., & Grunert, K. (2004). Cross-cultural validity of the food-related lifestyles instrument (FRL) within Western Europe. Appetite, 42, 197–211. doi:10.1016/j.appet.2003.11.005
  • Sirgy, J. M. (1982). Self-concept in consumer behavior. Journal of Consumer Research, 9, 287–300. doi:10.1086/208924
  • Smith, D., & Miltry, D., (2011). Pathways to global markets: Case of McDonalds. Journal of Business and Behavioral Sciences, 23(1), 43–53.
  • Tarn, J. (1999). The effects of service quality. Perceived value and customer satisfaction on behavioral intentions. Journal of Hospitality & Leisure Marketing, 6(4), 31–43. doi:10.1300/J150v06n04_04
  • Travel Poland. (2012). Sphinx Restaurant. Retrieved from http://www.poland.travel/en-gb/restaurant/sphinx-restaurant/
  • Wycherley, A., McCarthy, M., & Cowan, C. (2008). Speciality food orientation of food related lifestyle (FRL) segments in Great Britain. Food Quality and Preference, 19, 498–510. doi:10.1016/j.foodqual.2008.02.006
  • Young, J., Clark, P., & McIntyre, F. (2007). An exploratory comparison of the casual dining experience. Journal of Foodservice Business Research, 10(3), 87–105. doi:10.1300/J369v10n03_06

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.