Stress and food choices: Examining gender differences and the time horizon framing effect

The number of people facing daily stress is on the rise in the United States. Further, there is increasing evidence of stress induced obesity and other food-related health risks. This study tested the effects of self-reported stress on choosing indulgent and healthy food options in the context of menu promotions at restaurants. The study proposed that time horizon message framing (expansive vs. limited) on restaurant menus influences the effectiveness of advertising messages aimed at preventing unhealthy food choices and promoting healthy choices. Further, this study examined gender differences in stress induced eating. The current findings shed new light on time horizon message framing, which encourages stressed consumers to make healthy choices. The results showed that food choices can be altered using time horizon messages. That is, stressed individuals tend to choose healthier options when the message is framed in terms of expansive time and more indulgent food than when the message is focused on a limited time frame. Restaurant managers are advised to establish creative marketing strategies to spur interest in healthy menu items and emphasize the benefits of healthy food items.     

The effect of 99-ending calories and anticipated guilt on restaurant menu development strategy

This study focused on the “just below calorie labeling (e.g., 199 vs. 200)” effect on consumers’ responses to purchasing indulgent foods. Based on the price context (e.g., $10.00 vs. $9.99), this study conducted a scenario-based online survey and found the interaction effect between anticipated guilt and the left-digit calorie effect to predict restaurant consumers’ choice of indulgent foods (i.e., hamburger advertisement with its calorie information, such as 399 vs. 400). The empirical findings showed that the calorie amount manipulation led to different levels of anticipated guilt for ordering the food and beliefs in the food’s calorie information (i.e., 399 < 400 calories) regardless of consumers’ level of health-related personal value.     

When dessert comes close: The effects of anticipating indulgent consumption and dietary restraint on healthy food preference at restaurants

When dining in restaurants, diners often anticipate indulgent consumption, such as enjoying a dessert. This study examined the effects of anticipating such indulgence on preferences for healthy food among restrained and unrestrained eaters. Two experiments revealed that anticipating indulgent consumption reduced restrained eaters’ preference for the immediate consumption of healthy food. Conversely, unrestrained eaters’ expectation of indulgent consumption increased or did not change their preference for a healthy option. The interactive effect of indulgence anticipation and dietary restraint on healthy food preference held regardless of availability of nutrition information. The findings suggest that, despite increasing concern for healthy eating, restrained consumers ironically show a preference for unhealthy food options when anticipating a dessert consumption opportunity. The present study provides theoretical implications for consumption anticipation, sequential consumption, and dietary restraint, and practical implications for restaurateurs as well as for consumers, health professionals, and policymakers regarding healthy eating.     

Consumer Responses to Scarcity Appeals in Online Booking

Scarcity appeals, highlighting a product or a service is scarce due to “high demand” or “limited supply,” are ubiquitous in the travel industry. However, all scarcity appeals are not equally effective in persuading consumers. The current research investigates the joint effects of scarcity appeal type (demand-framed vs. supply-framed) and consumers’ sense of power on purchase intention in the online booking context. The results show that the demand-framed (vs. supply-framed) scarcity appeal leads to higher purchase intention among consumers with a high sense of power, whereas such a difference is attenuated among consumers with a low sense of power. Furthermore, mediation analysis reveals that perceived risk is the psychological mechanism underlying these effects. Managerial implications for online booking platforms are discussed.     

Consumer responses to savings message framing

Despite the prevalent use of savings messages (e.g., “get $x off” and “save $x”), no previous tourism and hospitality research has examined their effect on consumer responses. To fill that void, this study investigates the joint effect of savings message type (gain-framed vs. nonloss-framed) and weather conditions (sunny vs. rainy) on consumer attitude. The results show that individuals in rainy weather respond more favorably to a gain-framed (vs. nonloss-framed) message, and this effect is attenuated among people in sunny weather. Furthermore, this study reveals a boundary condition. When the amount of savings is presented in percentage terms (e.g., “get x% off” and “save x%”), the superiority of a gain frame disappears. Theoretical and managerial implications are discussed.     

The impact of uncertainty on tourists’ controllability,mood state and the persuasiveness of message framing in the pandemic era

Drawing on uncertainty theory, this study examines how to boost travel intention by analyzing the impacts of uncertainty on the effectiveness of destination marketing messages. Three studies (including four scenario-based experiments and five pretests) were employed to examine these impacts. Study 1 demonstrated that travel outcome uncertainty impacts travel intentions and revealed controllability and mood state as parallel and serial mediators. Study 2 showed that a combination of low (vs. high) uncertainty and gain (vs. loss) framing leads to higher travel intentions. The results further show that in the temporal distance condition, the effect of message framing is attenuated. Study 3 revealed that a combination of low (vs. high) uncertainty and hedonic (vs. utilitarian) attributes increased travel intentions. The research also provides practical implications for global tourism marketers to lower the uncertainty barrier.     

In search of diners responsive to health cues: Insights from U.S. consumers

Many consumers rely on summary statistics offered by online and mobile platforms to attain nutrition information on menu items. While positive (vs. negative) summary cues garner more favorable consumer responses, this research provides a more nuanced understanding of this effect by examining the moderating role of two individual-level characteristics: health-consciousness and need for status. Two MTurk samples (Study 1: n = 142, Study 2: n = 119) were recruited in 2018. Findings from Study 1 suggest that health-conscious (vs. less health-conscious) consumers show a wider gap in perceived healthiness of a menu item in response to the valence of a health cue. This greater gap translates into more polarized attitudes toward the menu item. Findings from Study 2 indicate that consumers high (vs. low) in need for status exhibit less favorable attitudes toward a menu item with a negative health cue. Theoretical and managerial implications are discussed.     

The Effect of Healthy Food Knowledge on Perceived Healthy Foods’ Value,Degree of Satisfaction,and Behavioral Intention: The Moderating Effect of Gender

ABSTRACT

This study seeks to determine how knowledge about healthy food impacts its perceived value, satisfaction, and behavioral intention among college students to access healthy foods, and to investigate the moderating effect of gender on the formulated relationships. The results show that knowledge about healthy food positively influences perceived value and behavioral intentions, and perceived value is a significant predictor of satisfaction and behavioral intentions toward healthy foods. In addition, knowledge about healthy food does not significantly influence on satisfaction in this study. The results regarding the moderating effects of gender show that gender only moderates the relationship between satisfaction and behavioral intentions toward healthy foods. These results offer useful information for foodservice companies and educational institutions; more specifically, for gaining a better understanding of college students’ behaviors and perceptions toward healthy foods and developing marketing strategies accordingly.     

Anticipated guilt and pleasure in a healthy food consumption context

Recognizing the increasing importance of healthiness in food-related businesses, this study attempted to investigate the role of consumers’ affective responses in a healthy food consumption context. To achieve its objectives, this study incorporated anticipated emotional constructs in a decision-making model and investigated the relationships among perceived healthiness, anticipated guilt and pleasure, and behavioral intentions (e.g., purchase, spreading positive word-of-mouth, and recommending the food) in a quick service restaurant setting. The results of this study suggest that anticipated pleasure positively influenced behavioral intentions and mediated the relationship between perceived healthiness and behavioral intentions, whereas anticipated guilt did not influence behavioral intentions. Additionally, this study investigated the moderating role of dietary concerns in consumers’ decision-making processes and found that the low dietary concerns group was more susceptible to anticipated pleasure compared to the high dietary concerns group. Further findings and implications are provided in the main body of the paper.     

The impact of tourism activity type on emotion and storytelling: The moderating roles of travel companion presence and relative ability

This research starts by distinguishing how different emotion components may be stimulated by different product types. Based on initial findings, a conceptual model is developed and tested that investigates a tourist's emotional arousal as a mediating variable between the tourism activity type and subsequent storytelling intentions. Based on social facilitation theory and self-expansion model, this research further investigates the potential moderating effect of having a travel companion and that companion's relative ability related to the tourism activity type on the impact of tourism activity type on emotional arousal. Four experiments are used to test the hypothesized relationships. Findings indicate that an experiential purchase has a greater effect on emotional arousal (not pleasure) than the purchase of a physical good. A more challenging(relaxing) tourist activity has a stronger(weaker) positive impact on emotional arousal and a tourist's storytelling intentions. Emotional arousal fully mediates the effect of tourism activity type on storytelling intentions. Having a travel companion, or not, was found to moderate the relationship of tourist activity type and emotional arousal. A challenging tourism activity has a stronger positive effect on a tourist's arousal when traveling with a companion. The arousal effect of engaging in a challenging tourism activity is attenuated when traveling alone. Moreover, based on the moderating effect of having a companion, or not, the perceived ability of a travel companion regarding the type of activity engaged in, was also found to moderate the link between activity type and emotional arousal. The greater the traveling companion's relative perceived ability, the greater the effect on emotional arousal for challenging tourism activities. This effect is attenuated when the ability of the traveling companion is perceived as less than that of the tourist. The paper closes with a discussion of theoretical contributions and managerial implications derived from the findings.     

Health halo effects in sequential food consumption: The moderating roles of health-consciousness and attribute framing

Has the huge increase in healthful food options indeed promoted consumer health? Previous studies have noted the health halo effects of such foods, which subconsciously lead consumers to rather unhealthful eating. This study examined whether the health halos of entrées increase the subsequent intention for desserts in restaurants when moderated by internal and external cues: health-consciousness and attribute framing. A 2 (perceived healthiness of entrées) × 2 (health-consciousness) × 2 (attribute framing of desserts) quasi-experimental design was employed using a scenario-based online survey, and 427 consumers participated in the survey. The results revealed that the effect of the perceived healthiness of entrées on increasing the intention for desserts was more salient among less (vs. highly) health-conscious consumers and when the desserts were framed as healthy (vs. tasty). The findings provide theoretical implications for consumer food behavior and sequential consumption literature, and highlight practical implications for consumers, health professionals, public officials, and restaurateurs.     

The power of design: How does design affect consumers’ online hotel booking?

Emphasizing experiential appeals to consumers through design is most notable in the emerging lifestyle hotel segment of the lodging industry. This study identifies which lodging design mechanisms evoke consumer responses and provides a novel understanding of the relationships among consumer perception of hotel product/service design and booking intention by incorporating consumer emotional arousal and quality expectations in a theoretical model. The findings of this study suggest that aesthetics and symbolism in hotel design shape booking intention through emotional arousal and quality expectation. The functional dimension of design affects booking intention only through quality expectation. The findings will be particularly meaningful to the lodging industry because online booking requires both emotional and cognitive responses on the part of consumers.     

Moderating role of hotel employees’ gender and job position on the relationship between emotional intelligence and emotional labor

The purpose of this study is to identify the effects of deluxe hotel employees’ emotional intelligence on their emotional labor, and the moderating effects of employees’ diversity (gender and job position) on the relationship between emotional intelligence and emotional labor. The results showed that the use of emotion (UOE) had the largest effect on surface acting during emotional labor, and self-emotion appraisal (SEA) had the largest effect on deep acting. In addition, the study found moderating effects of employees’ diversity on the relationship between emotional intelligence and emotional labor, and the effects of others’ emotion appraisal (OEA) on surface acting were shown to be significantly higher among female employees than among males. Furthermore, the effects of the use of emotions (UOE) on deep acting were larger in the FOH than in the BOH. However, results showed that the effects of regulation of emotion (ROE) on deep acting were significantly stronger in the BOH than in the FOH.     

Mass customization in food services

This study examines the effect of mass customization (MC) on perceived value in food services and tests whether perceived value is higher in food services with a customized menu than a fixed menu. The study also examines moderating effects of social influence and consumption motivation. In Study 1, a 2 (customization: low vs. high) × 2 (social influence: dining alone vs. together) between subject experiment was conducted sequentially with two types of food consumption motivation (utilitarian vs. hedonic consumption situation). The result shows a significant moderating effect of consumption motivation on the relationship between MC and perceived value. Study 2 shows that perceived value and satisfaction mediate the relationship between social influence and repurchase intentions. In addition, the result shows that consumers eating alone have higher levels of functional value perceptions, satisfaction, and repurchase intentions than those eating together.     

Communication of food waste messages: The effects of communication modality,presentation order,and mindfulness on food waste reduction intention

This study investigates how businesses can persuade customers to participate in food waste reduction efforts by using communication strategies. Grounded in information processing and persuasion theories, we conducted two studies. In study 1, a focus group interview was performed to explore how customers process food waste communication from foodservice operations. In study 2, a 2 (communication modality: written vs. verbal) × 2 (presentation order: before meals vs. during meals) × 2 (mindfulness: low vs. high) between-subjects design quasi experiment was conducted to examine these interaction effects on customers’ intention to support the restaurants’ food waste reduction efforts. The findings are consistent across the two studies. The findings indicate that people with low mindfulness have lower intention to participate when the message is delivered verbally (vs. written) and the message is prompted before meals (vs. during meals). Conversely, people with high mindfulness tend to have higher intention to participate regardless of communication modality and presentation order.     

The effects of emotional intelligence on counterproductive work behaviors and organizational citizen behaviors among food and beverage employees in a deluxe hotel

The purpose of this study is to understand the interrelationships among the emotional intelligence of employees in a deluxe hotel, their counterproductive work behaviors, and organizational citizen behaviors. The sample of this study consists of 319 food and beverage (F&B) employees of a five-star hotel in Korea. The results showed that as elements of emotional intelligence, others’ emotion appraisal, use of emotion, and self-emotion appraisal significantly affected counterproductive work behaviors, whereas self-emotion appraisal and use of emotion affected organizational citizen behaviors. In addition, moderating effects were evident related to job positions in the causal relationships among emotional intelligence, counterproductive work behaviors, and organizational citizen behaviors. Limitations of this study and future research directions are also discussed.     

Influence of interpretation on conservation intentions of whale tourists

The concept of interpretation denotes on-site education while people engage in a guided nature-based activity. The literature suggests that interpretation influences conservation intentions but does not reveal whether the effect is constituted by interpretation or by other aspects of the guided activity. This study examined the effect of interpretation on conservation intentions on top of a wildlife viewing tour without interpretation, and differentiated among interpretation contents. In a field experiment among whale watchers, four interpretation conditions were implemented: (1) no interpretation (control group), (2) knowledge content, (3) responsibility content, and (4) emotion content. Whale conservation intentions were measured before and after the whale watching experience. The results indicate that interpretation has an effect on whale conservation intentions. The effect of emotion interpretation was larger than were the effects of knowledge interpretation and responsibility interpretation. Incorporating emotional messages, then, could contribute to successful interpretation in terms of promoting conservation among tourists.     

Online persuasion of review emotional intensity: A text mining analysis of restaurant reviews

Consumer-generated restaurant reviews are important sources in consumers’ purchase decisions. The purpose of this study is to explore the impact of emotional intensity on perceived review usefulness as well as the moderating effects of review length and reviewer expertise. Data from 600,686 reviews of 300 popular restaurants in the US were obtained from Yelp. Using a text mining approach and econometric analysis, empirical results show that (1) positive emotional intensity has a negative impact on perceived review usefulness, whereas negative emotional intensity has a positive impact on perceived review usefulness; (2) among the two most prevalent discrete negative emotions in online reviews (i.e., anger and anxiety), reviews expressing anger are more useful than those expressing anxiety; and (3) review length and reviewer expertise can moderate the effect of emotional intensity on perceived review usefulness.