Journal of Foodservice Business Research, Volume 24, Issue 3 (2021)

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Journal of Foodservice Business Research, Volume 24, Issue 3 (2021)

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Research Article

Article
Mediating role of guest’s attitude toward the impact of UGC benefits on purchase intention of restaurants; Extending social action and control theories
Ashaq Hussain Najar & Abdul Hamid Rather
Pages: 249-273
Published online: 16 Nov 2020
AbstractforMediating role of guest’s attitude toward the impact of UGC benefits on purchase intention of restaurants; Extending social action and control theories | Full Text | References | PDF (1.2 MB) | EPUB
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Article
On-site and one-year monitoring of food service business risks associated with poor hygiene quality in the catering establishments for consumer protection
Murat Doğan & İsmail Hakkı Tekiner
Pages: 274-285
Published online: 12 Nov 2020
AbstractforOn-site and one-year monitoring of food service business risks associated with poor hygiene quality in the catering establishments for consumer protection | Full Text | References | PDF (314.4 KB) | EPUB
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Article
Predicting college students’ intention to purchase local food using the theory of consumption values
Yeon Ho Shin, Haemi Kim & Kimberly Severt
Pages: 286-309
Published online: 21 Nov 2020
AbstractforPredicting college students’ intention to purchase local food using the theory of consumption values | Full Text | References | PDF (442 KB) | EPUB
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Article
Restaurant menu labeling for calories and sodium: Effect of consumer mindset of immediate versus future consequences
Karen Byrd & Barbara Almanza
Pages: 310-347
Published online: 11 Dec 2020
AbstractforRestaurant menu labeling for calories and sodium: Effect of consumer mindset of immediate versus future consequences | Full Text | References | PDF (4.5 MB) | EPUB
  • 340 Views
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Article
Green transition in semi-captive foodservice environments as a win-win game for both policymakers and consumers?Qualitative insights from implementation of organic foods in army foodservice
Bent Egberg Mikkelsen, Karina Dorph Pawlowski, Anna Eva Utke Heilmann & Mukti Ram Chapagain
Pages: 348-373
Published online: 19 Dec 2020
AbstractforGreen transition in semi-captive foodservice environments as a win-win game for both policymakers and consumers?Qualitative insights from implementation of organic foods in army foodservice | Full Text | References | PDF (674.7 KB) | EPUB
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