... course participants were unable to implement sustainability practices in their restaurants. Findings The Sustainable Foodservice Professional program provides knowledge and resources to participants, but it has limited impact on sustainable behaviors. Most participants were unable to implement...

... via RES. Additionally, the study finds that consumers reported feeling more emotionally connected to the restaurant when they were satisfied with service recovery. Finally, the study identified that the connection between perceived EEC and RES increases with service failure severity. Practical...

...Faruk Seyitoğlu; Francesc Fusté-Forné; Serkan Yiğit; Süleyman Engin Purpose This research investigates the impacts, compatibility and suitability of robot chefs in a restaurant context from the perspective of human chefs. Design/methodology/approach Based on a qualitative research approach...

...Angelo Bonfanti; Chiara Rossato; Vania Vigolo; Alfonso Vargas-Sánchez Purpose Since the outbreak of the Covid-19 pandemic, many restaurants and catering businesses have introduced or improved online food ordering and delivery services (OFODSs). This study aims to identify service quality...

... literature. Dining Restaurant Decision-making COVID-19 EPPM Risk communication H1. Restaurant customers' perceived threat is positively related to their fear. H2. Restaurant customers' perceived efficacy is negatively related to their fear. H3...

... 14 06 2021 24 08 2021 21 09 2021 © Emerald Publishing Limited 2021 Emerald Publishing Limited Licensed re-use rights only Food delivery app Restaurant Consumer The theory of planned behavior Technology acceptance model COVID-19 University of North Texas...

...Neale J. Slack; Gurmeet Singh; Jazbeen Ali; Reshma Lata; Karishma Mudaliar; Yogita Swamy Purpose The purpose of this study is to investigate the effect of fast-food restaurant service quality (compound effect of food quality, physical environment quality and employee service quality) and its...

...Saniye Bilici; Hande Mortas; Süleyman Köse; Semra Navruz Varli; Büsra Ayhan Purpose The purpose of this paper is to evaluate the hygiene of laminated menus. Design/methodology/approach The cleanliness of 41 laminated menus from first-class restaurant in Ankara, Turkey, was monitored according...

...Jinkyung Choi; Jinlin Zhao Purpose – The present study aimed to discover whether there are any differences among people in healthy eating and nutrition consciousness when they eat out at restaurants. Also, the study aimed to determine what relationship exists between consumers' lifestyle...