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This study applies the hedonic pricing model to examine important attributes influencing average customer meal prices in restaurants in Seoul, Korea. Data from 185 restaurants were collected via Internet, phone interviews, site inspections, and ZAGAT Survey, and analyzed using OLS regression. The log-linear model was found to be most suitable for the data, and the proposed hedonic model accounted for as much as 73.7% of the variation in meal prices. The results indicate that food quality and décor were important determinants of restaurants’ average meal prices while service was not. Furthermore, the study found that a restaurant's location within the building (1st floor), the types of cuisine served (Japanese and Italian), parking facilities, private dining settings, franchising, and the number of blogger reviews (e-WOM) have significant effects on restaurants’ average meal prices. The model will provide useful information for restaurateurs in deciding effective menu pricing strategies. 相似文献
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Anita Eves Michael Corney Michael Kipps Carol Noble 《International Journal of Hospitality Management》1997,16(4):403-417
The study determined whether school and workplace caterers in the South East of England have the necessary knowledge to provide more healthy meals, and the constraints preventing them offering them. Results indicated that most caterers knew about current nutritional guidelines and sources of nutrients, and thus should be able to produce healthy meal choices. Most caterers believed that certain foods could be prepared successfully using alternative ingredients or cooking methods. The main constraints to offering more healthy options were taste, cost and what customers wanted. The main changes that had been made were the use of reduced-fat ingredients and cooking practices aimed at reducing the fat content of dishes. 相似文献
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Flaxseed has been identified as a potential functional food because of its high content of phytochemicals, alpha‐linolenic (α‐linolenic) acid and lignans. Flaxseed can be used in baked goods because of its minimal loss of α‐linolenic acid. Alpha‐linolenic acid is susceptible to oxidation and the development of off‐aromas and flavours in the food. The focus of this study was to determine the effectiveness of both synthetic and natural antioxidants that were incorporated into a yeast bread that contained 15% flaxseed as a partial replacement for bread flour. The study evaluated the effectiveness of the antioxidants on the physical and sensory characteristics of the bread. Physical properties, such as per cent moisture and loaf volume, were not affected (P > 0.05) by the antioxidants, but ascorbic acid, butylated hydroxytoluene and butylated hydroxyanisole, independently, had a softening affect (P < 0.05) on crumb firmness. Sensory analysis indicated significant (P < 0.05) changes in aroma, grainy taste, aftertaste and moistness in all bread samples regardless of antioxidant, however, only ascorbic acid was rated as effective in maintaining a softer (P < 0.05) crumb. 相似文献
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本实验采用凯氏定氮法、直接干燥法、索氏抽提法及近红外分析仪对豆粕的粗蛋白质、水分、脂肪进行分析测定,旨在将传统检测方法与快速测定法进行对比,分析其测定误差,确定最优测定方法。试验结果表明,2种方法的测定结果差异不显著(p>0.05),均可用于豆粕测定;其中近红外分析仪测定可以节省试剂,减少实验经费,能快速、精准的出具数据,适合在一般饲料质量检测中进行推广。 相似文献
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ABSTRACT This study determines the impact service quality on customer satisfaction in the school meal context. The empirical analysis reveals three dimensions of service quality (quality of food, atmosphere, and customer service), which have a high impact on customer satisfaction. A low level of satisfaction was identified but with differences between the various schools. Understanding the antecedents of pupils' satisfaction is important to policy makers, schools, and school meals providers. Due to the increasing importance of school meal programs and their high impact on nutritional status on young people, a high service quality in school meal programs is inevitable. 相似文献
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Attempts have been made to make traditional local foods a part of the tourists' experiences, but few have caught great interest among the tourist and leisure consumers. An exception is the Norwegian traditional Sheep's-head meal. This article focuses on driving factors behind this success. Sheep's heads have been continuously available and used at private meals, albeit the status of the meals has changed from everyday food to party food, and a festival and commercial meals with unique ceremonies have developed. Participation in these may give a sense of symbolic proximity to traditions and historical “roots”. The culinary qualities of the product are important especially for the experienced sheep's-head meal participants. The scariness of the product itself and the measures taken to make the meal an enjoyable adventures trigger the feelings of courage, mastery and inclusion in the “in-group” of sheep's-head eaters. Most important for the success were the individual entrepreneurships and entrepreneurial networks which were the number one drivers behind the rejuvenation of these unique meal experiences. This case illustrates the significance of the individual and network entrepreneurial processes in the branding and development of tourism destinations. 相似文献
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A six‐month observational study involving 100 mothers with infants between the ages of 6 and 12 months was conducted in the Manya Krobo district of Ghana. The objective was to assess the role of caregiver feeding behaviours on child nutritional status using a modified positive deviance approach. Each child was in the study for 6 months, during which they were observed at home once a month. On each visit, data were collected on the child anthropometry, child meal frequency, diet diversity, responsiveness of caregiver during feeding, child’s appetite and feeding atmosphere as well as caregiver hygienic practices related to feeding. Using weight‐for‐age (WAZ) and length‐for‐age (LAZ) scores, the children were classified as positive or negative deviant children. The study revealed significant differences between the two groups of children in terms of caregiver feeding behaviours. Positive deviant children had significantly higher meal frequencies (3.1 ± 0.4 vs. 2.4 ± 0.6, P = 0.001), diet diversity scores (6.3 ± 0.6 vs. 3.7 ± 1.1, P = 0.001), were fed under better hygienic conditions (7.2 ± 0.9 vs. 4.2 ± 1.1, P = 0.001) and were much more interested in food during feeding (85.8% vs. 59.3%). Caregiver responsiveness during feeding was also significantly higher among the positive deviant group (6.5 ± 0.8 vs. 4.5 ± 0.9, P = 0.001). This study has demonstrated the tremendous effect of caregiver feeding behaviours on child nutritional outcomes and provides a scientific basis for introducing care during feeding as a component of intervention to improve child nutritional status in Ghana. 相似文献