Journal of Foodservice最新文献_第7页

The determinants of gastronomic tourists' satisfaction: a second-order factor analysis 美食游客满意度的影响因素:二阶因子分析

Journal of Foodservice Pub Date : 2008-04-24 DOI: 10.1111/j.1745-4506.2008.00097.x

Antónia Correia, Miguel Moital, Carlos Ferreira Da Costa, Rita Peres

{"title":"The determinants of gastronomic tourists' satisfaction: a second-order factor analysis","authors":"Antónia Correia, Miguel Moital, Carlos Ferreira Da Costa, Rita Peres","doi":"10.1111/j.1745-4506.2008.00097.x","DOIUrl":"10.1111/j.1745-4506.2008.00097.x","url":null,"abstract":"Despite the importance of the gastronomic experience for tourists' satisfaction/dissatisfaction, and hence for the competitiveness of tourist destinations, studies focusing on tourists' satisfaction with their gastronomic experience are virtually non-existent. More importantly, researchers have not yet produced evidence to support a factor structure of gastronomy satisfaction. The purpose of this paper is, therefore, to investigate the presence of a single second-order factor by developing and empirically validating a second-order factor analysis model for measuring satisfaction of gastronomic tourists in Portugal. As theorized, satisfaction comprised distinct first-order factors and a single second-order factor. The results suggest that gastronomy satisfaction in a tourism setting is a multidimensional construct comprising three factors: ‘gastronomy’, ‘price and quality’ and ‘atmosphere’. Among these three first-order factors, ‘gastronomy’ was the most important determinant of tourist satisfaction, followed by ‘price and quality’ and ‘atmosphere’.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 3","pages":"164-176"},"PeriodicalIF":0.0,"publicationDate":"2008-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2008.00097.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89454646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 126

Museum foodservice offers – experience design dimensions 博物馆餐饮服务提供-体验设计维度

Journal of Foodservice Pub Date : 2008-04-24 DOI: 10.1111/j.1745-4506.2008.00098.x

Charles McIntyre

引用次数: 9

Valuing lobster for Maine coastal tourism: methodological considerations 评估缅因州沿海旅游的龙虾价值:方法学考虑

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00091.x

Harold Daniel, Thomas Allen, Lisa Bragg, Mario Teisl, Robert Bayer, Catherine Billings

引用次数: 11

From foodservice to food experience? Introduction to the topical focus papers 从餐饮服务到美食体验?介绍专题重点论文

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00089.x

Michael Morgan, Nigel Hemmington

引用次数: 5

Hospitality spaces, hospitable moments: consumer encounters and affective experiences in commercial settings 好客的空间，好客的时刻:消费者在商业环境中的遭遇和情感体验

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00092.x

Peter Lugosi

引用次数: 147

The foodservice experience 餐饮服务体验

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00088.x

John S. A. Edwards

引用次数: 0

Perceptions of food hygiene risk in a group of Tamil food handlers living in the UK 生活在英国的一群泰米尔食品处理人员对食品卫生风险的看法

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00093.x

Michael Howard, Keerthana Wignarajah

{"title":"Perceptions of food hygiene risk in a group of Tamil food handlers living in the UK","authors":"Michael Howard, Keerthana Wignarajah","doi":"10.1111/j.1745-4506.2008.00093.x","DOIUrl":"10.1111/j.1745-4506.2008.00093.x","url":null,"abstract":"In this study, two groups of people were asked about their perceptions of the public health risks associated with poor food hygiene practices. One group consisted of commercial food handlers (n = 60) who had undergone food hygiene training; the other group consisted of people (n = 60) who only handled food at home. Data were gathered using a self-completed questionnaire based upon those parameters commonly believed to determine public perceptions of risk. It was found that general awareness of the risk of food-borne disease was elevated in the commercial food handlers and optimistic bias was reduced. These two factors might be expected to militate towards positive food hygiene behaviour. However, the respondents also reported a marked increase in their perception of the degree of control available concerning their vulnerability and the vulnerability of others to food-borne disease. This increase in perceived control would be expected to reduce their overall perception of the importance of the risk of food-borne disease. The relevance of the two potentially conflicting outcomes of training, described previously, is discussed.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"19 2","pages":"119-126"},"PeriodicalIF":0.0,"publicationDate":"2008-03-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2008.00093.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78219513","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

Lycopene content in raw tomato varieties and tomato products 生番茄品种及番茄制品中番茄红素含量

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00094.x

Ramses B. Toma, Gail C. Frank, Kensaku Nakayama, Eman Tawfik

引用次数: 15

Drama in the dining room: theatrical perspectives on the foodservice encounter 餐厅中的戏剧:餐饮服务遭遇的戏剧视角

Journal of Foodservice Pub Date : 2008-03-19 DOI: 10.1111/j.1745-4506.2008.00090.x

Michael Morgan, Pamela Watson, Nigel Hemmington

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引用次数: 53

The importance of wine glasses for enhancing the meal experience from the perspectives of craft, design and science 从工艺、设计和科学的角度探讨酒杯对提升用餐体验的重要性

Journal of Foodservice Pub Date : 2008-01-24 DOI: 10.1111/j.1745-4506.2007.00082.x

Mischa Billing, Åsa Öström, Erika Lagerbielke

引用次数: 13