WHICH DINE OUTVARIABLESARE IMPORTANTINTHE RESTAURANTSELECTION PROCEDURE FOR BUSINESS PURPOSES: CASE STUDY OF UNIVERSITY COMMUNITY MEMBERS

CHANG LEE

Abstract


The purpose of the study is to explore variables that university-associated members perceive to be important when they dine out for business purposes. The study explores whether importance of these variables are different according to demographic and dine out characteristics. Independent-sample t-test and Analysis of variance (ANOVA) are utilized for this study. The study indicates that variables that people consider more important compared to other factors are ones that directly related to peoples’ dine out experiences. Items that are not directly related to actual dine out experience appear to be less important to university community members when they dine out.


Full Text:

PDF

References


Almanza, B.A., Jaffe, W., & Lin, L. (1994). Use of the service attribute matrix to measure consumer satisfaction, Hospitality Research Journal, 17(2), 63–75.

Andaleeb, S.S. & Caskey,A. ( 2007). Satisfaction with food services: Insights from a college cafeteria, Journal of Foodservice Business Research, 10(2). 51-65.

Auty, S. (1992). Consumer choice and segmentation in the restaurant industry. The Service Industries Journal, 12(3), 324-339.

Beardsworth, A., Brynan,A., Keil, T., Goode, J., Haslam, C., & Lancashire, E. (2002). Women, men and food: the significance of gender for nutritional attitudes and choices. British Food Journal, 104(7), 470-91.

Binkley, J.K. (1998). Demand for fast food across metropolitan areas. Journal of Restaurant and Foodservice Marketing, 3(1), 37-50.

Bitner, M.J. (1992). Servicescapes: The impact of physical surroundings on customers and employees. Journal of Marketing, 56(2), 57-71.

Blank, C. (2006). Big Brans on Campus, Restaurant and Institutions, 116(18), 55

Candel, M.J. M. (2001) Consuers’ convenience orientation towards meal preparation: Conceptualization and measurement, Appetite, 36, 15-28.

Chowa, I.H., Laua, V.P., Lo, T.W., Sha Z., & Yun, H. (2007). Service quality in restaurant operations in China: Decision- and experiential-oriented perspectives, International Journal of Hospitality Management 26(3)

–710.

Clark, M. & Wood R.C. (1998). Consumer loyalty in the restaurant industry preliminary exploration of the issues. International Journal of Contemporary Hospitality Management, 10(4), 139-144.

Crawford-Welch, S. (1991). Market segmentation in the hospitality industry. Hospitality Journal of Restaurant and Foodservice Marketing, 1(1), 1-19.

East, R. (1996). Redress seeking as planned behavior. Journal of Consumer Satisfaction, Dissatisfaction, and Complaining Behavior, 9, 27-34.

Gabrielsen, G. (2001). A multi-level model for preferences. Food Quality and Preference, 12, 337-344.

Goldman, K. (1993). Concept selection for independent restaurants. Cornell Hotel and Restaurant Administration Quarterly, 34(6), 59-72.

June, L. P., & Smith, S. L. J. (1987). Service attributes and situational effects on customer preferences for restaurant dinning. Journal of Travel Research,26(2), 20-27.

Kapferer , J.N. (1997). Strategic brand management at work. Harvard Business Review, 77(1), 59.

Kivela, J., Inbakaran, R., & Reece, J. (1999) Consumer research in the restaurant environment, part 1: a conceptual model of dining satisfaction and return patronage, International Journal of Contemporary Hospitality

Management 11(5), 205–222.

Kivela, J., Inbakaran, R., & Reece, J. (2000). Consumer research in the restaurant environment. Part 3: analysis, findings and conclusions. International Journal of Contemporary Hospitality Management, 12(1), 13-31.

Kim, H. (1996). Perceptual mapping of attributes and preferences: An empirical examination of hotel F&B products in Korea. International Journal of Hospitality Management, 15(4), 373-391.

Knutson, B. J. (2000). College students and fast food-how students perceive restaurant brands. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 68-74.

Lewis, R.C. & Chambers, R.E. (1998). Marketing leadership in Hospitality: Foundations and practices. New York: Van Nostrand Reinhold

Martens, L. (1997). Gender and the eating out experience. British Food Journal, 99(1), 20-26.

Mattila, A. S. (2001). Emotional bonding and restaurant loyalty. Cornell Hotel and Restaurant Administration Quarterly, 42(6), 73-79.

Nayga, R.M. & Capps, O. (1994). Impact of socio-economic and demographic factors on food away from home consumption: number of meals and type facility. Journal of Restaurant and Foodservice Marketing, 1(2), 45-69.

Oh, M. & Jeong, M. (1996). Improving marketers’ predictive power of customer satisfaction on expectationbased target market levels. Hospitality Research Journal, 19(4), 65-85.

Pettijohn, L.S., Pettijohn, C.E., & R.H. Luke, R.H. (1997). An evaluation of fast food restaurant satisfaction: determinants, competitive comparisons, and impact on future patronage, Journal of Restaurant and Foodservice Marketing 2(3), 3–20.

Pizam, A. & Ellis, T. (1999). Customer satisfaction and its measurement in hospitality enterprises. International Journal of Contemporary Hospitality Management, 11(7), 326-339.

Qu, H. (1997). Determinant factors and choice intention for Chinese restaurant dining: a multivariate approach, Journal of Restaurant and Foodservice Marketing 2(2), 35–49.

Robson, S.K.A. & Kimes, S.E. (January 2009). Don’t sit so close to me: Restaurant table characteristics and guest satisfaction, Cornell Hospitality Report, 9(2)

Shoemaker, S. (1998). A strategic approach to segmentation in university foodservice. Journal of Restaurant and Foodservice Marketing, 3(1), 3-36.

Tzeng, G. H., Teng, M. H., Chen, J. J., & Opricovic, S. (2002). Multicriteria selection for a restaurant location in Taipei. Hospitality Management, 21, 449-454.

U.S. Department of Education. Digest of Education Statistics 2007. Retrieved from http://nces.ed.gov/programs/digest/d07/

Verma, R. (1999). Designing and positioning food services for multicultural markets. Cornell Hotel and Restaurant Administration Quarterly, 40(6), 76-87.

Wilkie, W. L. (1994). Consumer behavior (3rd. eds.). New York: John Wiley & Sons, Inc.

Zopiatis,A. & Pribic, J. (2007). College students’dining expectations in Cyprus. British Food Journal, 109(10), 765-776.


Refbacks

  • There are currently no refbacks.