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Journal of Foodservice最新文献

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Examination of the reliability and validity of an instrument for measuring service quality of restaurants 餐馆服务质量测量工具的信度和效度检验
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00149.x
Hak-Seon Kim, Hyun-Woo Joung, Yi-Hua Erin Yuan, Chihkang Wu, Jau-Jiin Chen
{"title":"Examination of the reliability and validity of an instrument for measuring service quality of restaurants","authors":"Hak-Seon Kim,&nbsp;Hyun-Woo Joung,&nbsp;Yi-Hua Erin Yuan,&nbsp;Chihkang Wu,&nbsp;Jau-Jiin Chen","doi":"10.1111/j.1748-0159.2009.00149.x","DOIUrl":"10.1111/j.1748-0159.2009.00149.x","url":null,"abstract":"<p>This study was an examination of the reliability and validity of a modified DINESERV instrument to fit the needs of specific establishments. A questionnaire was administered to a convenience sample of 504 customers in an American-style restaurant (<i>n</i> = 226) in Taiwan and a casual Italian restaurant (<i>n</i> = 278) in the US. Four dimensions, titled ‘Product/Service’, ‘Reliability’, ‘Greeter’ and ‘Physical Environment’, were identified by exploratory factor analysis. Empirically, these four dimensions of service quality in foodservice operations also were supported by the structural equation model developed in this study.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"280-286"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00149.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87792018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 36
Thank you 谢谢你！
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00159.x
{"title":"Thank you","authors":"","doi":"10.1111/j.1748-0159.2009.00159.x","DOIUrl":"https://doi.org/10.1111/j.1748-0159.2009.00159.x","url":null,"abstract":"","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"342"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00159.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"137649316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of acculturation on dining-out behavior of Koreans living in the United States – an exploratory study 文化适应对旅美韩国人外出就餐行为的影响——一项探索性研究
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00156.x
Lakshman Rajagopal, Tianshu Zheng, JuHee Kang, Ju Yup Lee
{"title":"Influence of acculturation on dining-out behavior of Koreans living in the United States – an exploratory study","authors":"Lakshman Rajagopal,&nbsp;Tianshu Zheng,&nbsp;JuHee Kang,&nbsp;Ju Yup Lee","doi":"10.1111/j.1748-0159.2009.00156.x","DOIUrl":"10.1111/j.1748-0159.2009.00156.x","url":null,"abstract":"<p>This exploratory study aimed to determine the role of acculturation on the dining-out behavior of Koreans living in the United States. Ethnic minorities are increasing in numbers and they represent a potentially lucrative market for the foodservice industry. To target this clientele, it is essential to determine their purchasing behaviors and the factors that influence their behavior in order to design suitable marketing strategies. The results of this study showed that scores on the acculturation scale correlated with the dining-out behavior of Koreans. Level of acculturation was related to length of stay in the United States, age, visa status and presence of children in the household which in turn influenced the dining-out behavior of Koreans. With the increasing cultural diversity of consumers, future studies investigating the relationship between acculturation and consumer behavior will continue to garner attention.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"321-329"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00156.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84827574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 4
Clean restrooms: how important are they to restaurant consumers? 干净的洗手间:对餐厅消费者有多重要?
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00155.x
Nelson Barber, Joseph M. Scarcelli
{"title":"Clean restrooms: how important are they to restaurant consumers?","authors":"Nelson Barber,&nbsp;Joseph M. Scarcelli","doi":"10.1111/j.1748-0159.2009.00155.x","DOIUrl":"10.1111/j.1748-0159.2009.00155.x","url":null,"abstract":"<p>There are many choices to make in restaurant dining, and for experienced consumers, the expectation of safe, quality food has increased. The foodservice industry is in a challenging and competitive environment. Determining what factors of customer satisfaction are important to maintain or increase market share is critical to success. For consumers, there are few opportunities to evaluate food handling, safety and cleanliness practices of a restaurant. Research has shown that consumers are concerned with restroom cleanliness, with a functioning restroom having a positive influence on customers' perception of the restaurant; and has also been shown to impact the choice of where to eat or whether to return to a restaurant. This study tested these assumptions by using a data set from the southwestern US, finding that consumers are concerned with restaurant cleanliness and food safety, with restrooms an important factor to consumers when assessing the cleanliness of an eating establishment.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"309-320"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00155.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83313947","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 58
A laboratory analysis of total fat content and an examination of portion size of foods served in four New Jersey public middle-school foodservice operations 总脂肪含量的实验室分析和检查的部分大小的食物在四个新泽西州公立中学餐饮服务业务
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00148.x
Charles Feldman, Edgar Alonso Briceno-Pinar, David W. Konas, Martin Ruskin, Jeffrey Toney, Shahla Wunderlich
{"title":"A laboratory analysis of total fat content and an examination of portion size of foods served in four New Jersey public middle-school foodservice operations","authors":"Charles Feldman,&nbsp;Edgar Alonso Briceno-Pinar,&nbsp;David W. Konas,&nbsp;Martin Ruskin,&nbsp;Jeffrey Toney,&nbsp;Shahla Wunderlich","doi":"10.1111/j.1748-0159.2009.00148.x","DOIUrl":"10.1111/j.1748-0159.2009.00148.x","url":null,"abstract":"<p>This study reports the actual laboratory-tested total fat amounts and portion sizes of food samples taken from four New Jersey public middle-school cafeterias. It is based on the hypothesis that the actual total dietary fat of foods served by schools can vary from published school foodservice administration expectations and surveyed findings in the literature. Seventy-two individual food samples were taken from middle school cafeterias. Total fat analysis was done using a standard Association of Official Agricultural Chemists method. Portion size and total fat values were compared with listed amounts in school foodservice records. With the exception of certain menu items with significantly higher than total fat listed, the average total fat across the schools was generally close to values reported by the schools. Average portion sizes were more problematic and overall, generally higher than documented values. Concerns with respect to portion size and total fat consistency were revealed.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"264-274"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00148.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73239634","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 9
The use of restaurant inspection disclosure systems as a means of communicating food safety information 使用食肆检查披露制度，作为传达食物安全信息的手段
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00151.x
Katie Filion, Douglas A. Powell
{"title":"The use of restaurant inspection disclosure systems as a means of communicating food safety information","authors":"Katie Filion,&nbsp;Douglas A. Powell","doi":"10.1111/j.1748-0159.2009.00151.x","DOIUrl":"10.1111/j.1748-0159.2009.00151.x","url":null,"abstract":"<p>The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"287-297"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00151.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75685546","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 40
Use of allyl isothiocyanate sachet to preserve cottage cheese 使用异硫氰酸烯丙酯小袋保存白软干酪
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00150.x
Maria Paula Junqueira Conceição Gonçalves, Ana Clarissa Dos Santos Pires, Nilda de Fátima Ferreira Soares, Emiliane Andrade Araújo
{"title":"Use of allyl isothiocyanate sachet to preserve cottage cheese","authors":"Maria Paula Junqueira Conceição Gonçalves,&nbsp;Ana Clarissa Dos Santos Pires,&nbsp;Nilda de Fátima Ferreira Soares,&nbsp;Emiliane Andrade Araújo","doi":"10.1111/j.1748-0159.2009.00150.x","DOIUrl":"10.1111/j.1748-0159.2009.00150.x","url":null,"abstract":"<p>Cottage cheese frequently presents yeast and mould counts higher than the limit allowed by legislation. Therefore, the objective of this work was to evaluate the efficiency of an antimicrobial sachet on cheese preservation. Cottage cheese was produced according to Good Manufacturing Practices and without preservatives. The sachet was produced by the incorporation of allyl isothiocyanate (AIT). The sachets were attached to the inner surface of the lids of cups containing cheese. The cups were stored for 35 days at 10°C ± 2°C. Two control treatments were used: sachet without AIT (control 1) and packaging without sachet and without headspace (commercial form) (control 2). The efficiency of the antimicrobial sachet was evaluated by determination of yeast and mould counts. The antimicrobial sachet was effective against yeasts and moulds. Therefore, it has the potential to extend the shelf life of cheese and reduce the use of preservatives.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"275-279"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00150.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84598404","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 20
Sensory acceptability of a reformulated reduced salt frozen ready meal 感官上可接受的重新配制减少盐冷冻即食餐
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00154.x
Michelle Mitchell, Nigel P. Brunton, Martin G. Wilkinson
{"title":"Sensory acceptability of a reformulated reduced salt frozen ready meal","authors":"Michelle Mitchell,&nbsp;Nigel P. Brunton,&nbsp;Martin G. Wilkinson","doi":"10.1111/j.1748-0159.2009.00154.x","DOIUrl":"10.1111/j.1748-0159.2009.00154.x","url":null,"abstract":"<p>This study investigated the effect of reducing salt levels and the addition of salt substitutes on the sensory acceptability of a frozen lasagne ready meal. Commercially produced lasagne with standard salt levels (1.05% NaCl) and lasagne with reduced salt levels (0.55% NaCl) was supplied by an industrial partner. Salt was added to the reduced salt meal via the meat sauce layers at levels to produce meals with salt concentrations of 0.55%, 0.65%, 0.75% and 0.85%. Paired comparison and triangle tests indicated that 0.3% of salt could be removed without a sensory difference being observed (<i>P</i> &gt; 0.05). Salt substitutes were incorporated into the lowest salt lasagne ready meal at a concentration of 0.5%. Triangle, paired comparison and preference tests were carried out on these meals to determine acceptability. A consumer acceptability trail conducted with 175 consumers found that the low-salt KCl meal was preferred over the control (<i>P</i> &gt; 0.1).</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"298-308"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00154.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73021594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Food use and nutrient intake at worksite canteen or in packed lunches at work among Finnish employees 芬兰员工在工作场所食堂或外带午餐中的食物使用和营养摄入量
Journal of Foodservice Pub Date : 2009-12-07 DOI: 10.1111/j.1748-0159.2009.00157.x
Susanna Raulio, Eva Roos, Marja-Leena Ovaskainen, Ritva Prättälä
{"title":"Food use and nutrient intake at worksite canteen or in packed lunches at work among Finnish employees","authors":"Susanna Raulio,&nbsp;Eva Roos,&nbsp;Marja-Leena Ovaskainen,&nbsp;Ritva Prättälä","doi":"10.1111/j.1748-0159.2009.00157.x","DOIUrl":"10.1111/j.1748-0159.2009.00157.x","url":null,"abstract":"<p>Finnish employees have lunch at worksite canteens or have packed lunch, but the nutritional quality of neither is known. We investigated the food use and nutrient intake of Finnish employees who eat either at worksite canteens vis-à-vis those who eat packed lunches. Dietary data were collected by a 48-hour-dietary-recall in the FINDIET 2002 survey. Employed Finns aged 25–64 years were included (<i>n</i> = 261). Men ate more fresh vegetables and salad dressing at the canteen than in packed lunches. Women consumed more fresh vegetables, vegetable foods and fish dishes at canteens. Among men, energy, vitamin A and carotenoid intake from canteen lunches were higher than from packed lunches. Among women, the canteen users got more energy and fat, but fewer carbohydrates and less sugar and fibre. Even though the nutritional differences in the meals eaten at different places were modest, eating at the canteen improved the diets of employees by increasing their vegetable intake.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 6","pages":"330-341"},"PeriodicalIF":0.0,"publicationDate":"2009-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00157.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75917892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 11
Brewing practices to maximise levels of catechins and other compounds with functional properties in Azorean green tea infusions: comparison with composition of canned green tea drinks 最大限度地提高亚速尔绿茶冲泡中儿茶素和其他具有功能特性的化合物含量的冲泡方法:与罐装绿茶饮料成分的比较
Journal of Foodservice Pub Date : 2009-10-06 DOI: 10.1111/j.1748-0159.2009.00140.x
Catarina Petisca, Armindo Melo, Isabel M. P. L. V. O. Ferreira, Olívia Pinho
{"title":"Brewing practices to maximise levels of catechins and other compounds with functional properties in Azorean green tea infusions: comparison with composition of canned green tea drinks","authors":"Catarina Petisca,&nbsp;Armindo Melo,&nbsp;Isabel M. P. L. V. O. Ferreira,&nbsp;Olívia Pinho","doi":"10.1111/j.1748-0159.2009.00140.x","DOIUrl":"10.1111/j.1748-0159.2009.00140.x","url":null,"abstract":"<p>The influence of infusion time, temperature and water characteristics on catechins, gallic acid, theophylline and caffeine levels of Azorean green tea infusions was evaluated in two samples of green tea presenting different compositions to optimise brewing practices and maximise levels of compounds with functional properties in infusions. Additionally, the compounds under study were quantified in commercial canned green tea drinks and levels compared with composition of home-made infusions. An enhancement of epigallocatechin gallate, epigallocatechin and epicatechin gallate levels, the catechins with higher antioxidant activity, was observed as water pH decreased and infusion time increased. No correlations were found between the levels of gallic acid, theophylline and caffeine of tea infusions, and water pH. The industry of canned green tea drinks produces beverages with a composition of catechins and other bioactive compounds similar to that of home-made acidified green tea with 10-min infusion.</p>","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"20 5","pages":"241-249"},"PeriodicalIF":0.0,"publicationDate":"2009-10-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1748-0159.2009.00140.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84180417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
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