College Students' Perceptions of a Smoking Ban in Restaurants and Bars

Abstract

This study investigates college students' perceptions of smoking bans and their knowledge of smoking bans implemented in a college town. A total of 180 college students enrolled in two hospitality management classes participated in the study. While the majority of students were strongly supportive of smoking bans in general, results of the study indicated that significant differences were found in smoking ban perceptions based on respondents' future employment segments. The length of residency also affects how much information respondents knew about implemented smoking ban regulations.     

Deployment of Restaurants Websites’ Marketing Features: The Case of Spanish Michelin-Starred Restaurants

ABSTRACT

Websites have become a fundamental marketing tool for tourism businesses and have a special importance for highly rated restaurants. The aim of this article is to propose and apply a model to evaluate the deployment and adoption of website marketing features of restaurants from a specific category. The model is based on the application of an extended model of Internet commerce adoption (eMICA) technique for technical depth, combined with content analysis for breadth. This study analyzes the website features and capabilities for Spanish restaurants in the 2015 Michelin Red Guide. A total of 102 restaurants were analyzed. The results of the website evaluation model suggest that, despite the importance of the restaurant sector in the economy and in the tourism industry, the websites of high-quality restaurants require improvements to adapt to customers’ demands. Results further found that these websites are not tourist-orientated and are established at different stages of development.     

Brewpubs

ABSTRACT

A relatively recent development in the foodservice industry has been the rapid growth of the brewpub segment, which is just coming of age after about a decade of development. The purpose of this article is to provide some key statistics surrounding this segment, identify some critical issues that face the segment and to examine some of the current marketing activities being conducted by brewpubs. Much of the data presented in this article were derived from a national survey of brewpub operators that the authors conducted in the Fall of 1998.     

肯德基快餐店仓储管理现状分析——以佛山市南海区沙龙店为例

在工作和生活节奏日益加快的今天,为了提高工作效率,人们越来越崇尚在外就餐,由此带动了快餐业的快速发展。经营快餐店,仓储管理十分重要。论文对佛山市南海区肯德基沙龙快餐店的仓储管理现状进行了分析,针对仓储管理中存在的问题,提出改进建议,希望能对肯德基连锁快餐店或者其他同类型快餐店的经营有一定的启示。     

Why do you use Yelp? Analysis of factors influencing customers’ website adoption and dining behavior

The number of review websites has increased within the past years since more people rely on online reviews to help their decision-making process. Previous studies have either focused on the attributes of the content posted on review websites (i.e., reviews) or customers’ behavior concerning their selection of review website on which to post reviews. This study, however, extends the Technology Acceptance Model (TAM) to investigate the factors that influence individuals’ restaurant review website adoption behaviors to read reviews and make dining decisions. In addition, this study will look at the differences in individuals’ perceptions of various restaurant review websites (i.e., Yelp vs. others). The findings revealed the role of influential factors on individuals’ review website adoption and dining decisions as well as the differences in proposed structural relationships among various restaurant review websites.     

The effects of acculturation and uncertainty avoidance on foreign resident choice for Korean foods

This study attempts to identify dining-out patterns among foreign residents in South Korea, examining the differences in foreign residents’ attitudes toward Korean foods and behavioral intentions to patronize Korean restaurants based on their acculturation and uncertainty avoidance levels. The results show that foreign residents in South Korea dine out frequently and intend to revisit Korean restaurants. However, the high acculturation group has a more positive attitude toward, better understanding of, and more preference for Korean foods than the low acculturation group. Satisfaction, revisiting, and recommendation intentions for Korean restaurants are higher among the high acculturation group than the low. The low uncertainty avoidance group spends more money for dining out than the high uncertainty avoidance group, who perceive Korean foods as expensive. Attitudes toward, understanding of, and preference for Korean foods, do not differ significantly between the two uncertainty avoidance groups; nor do satisfaction and behavioral intentions to Korean restaurants.     

Organisational justice and customer citizenship behaviour of retail industries

Previous research has concerned itself more with customers' purchasing behaviours but not non-purchasing behaviour. Hence, the purpose of this study is to investigate the organisational justice (OJ) and customer citizenship behaviour (CCB), including the mediating role of organisational trust. A survey was conducted on a sample of 447 fast-food restaurant customers in Taiwan in order to test the proposed model. The findings showed that the customers who have higher perceptions of justice have higher levels of trust and CCB. Positive relationship was found between trust and CCB. In addition, trust has a partially significant mediating effect between OJ and CCB. The findings are discussed in terms of their theoretical and practical implications, and also provide some suggestions for managerial practice and further research.