Introducing experiment in pedestrian behaviour and risk perception study at urban level crossing

Given the high risk of severe accidents at level crossings (LCs), this study examined legal and illegal crossings by pedestrians and cyclists at a high-traffic LC in Zagreb, Croatia. Survey data and field observations were collected to identify reasons for risky behaviour. Behaviour was observed under normal conditions and in the presence of various safety measures in order to identify measures that can reduce risky behaviour. Results show that the presence of police officer at the LC was most effective at reducing illegal crossings, while the presence of cameras contributes significantly as well, especially after safety educational campaign when illegal crossing decreases for 59.23%. We can assume that in future the improvement regarding human behaviour on LC could be made with cameras on LC and more frequent educational campaigns. This is the first reported use of field survey and video surveillance methods to analyse user behaviour at LCs in Croatia.     

An empirical examination of consumer preferences for honey in Croatia

In past years, beekeeping as an agricultural sector has become more organized, but there is still a gap in knowledge in considering consumer preferences for honey. The aim of the research was to determine consumer preferences for honey and their attitudes towards the Protected Designation of Origin (PDO) label. Also, in the article is presented the current situation regarding the honey market and legislation of the PDO label at the EU and national levels. The result of the empirical research carried out on a sample of 1008 respondents showed that they mostly prefer a mild flavour and brighter colour of honey. According to the type, most of the respondents prefer acacia rather than floral and meadow honeys or other types of honey. The most common method of honey purchase is directly from the producers (75%). The results of the Principle Component Analysis (PCA) showed that the most important attributes are the intrinsic attributes of the honey and that the most common reasons for purchasing and consuming honey are for its health and medical benefits. The obtained results fill the gap in knowledge regarding consumer preferences for honey in the Croatian market and can be useful for the creation of new honey-marketing strategies for local beekeepers.     

Innovation of IT metasystems by means of event-driven paradigm using QDMS

Globalisation of world economy brings new and more complex demands to business systems. In order to respond to these trends, business systems apply new paradigms that are inevitable reflecting on management metasystems – quality assurance (QA), as well as on information technology (IT) metasystems. Small and medium enterprises (in particular in food industry) do not have possibilities to access external resources to the extent that could provide adequate keeping up with these trends. That raises the question how to enhance synergetic effect of interaction between existing QA and IT metasystems in order to overcome resource gap and achieve set goals by internal resources. The focus of this article is to propose a methodology for utilisation of potential of quality assurance document management system (QDMS) as prototypical platform for initiating, developing, testing and improving new functionalities that are required by IT as support for buiness system management. In that way QDMS plays a role of catalyst that not only accelerates but could also enhance selectivity of the reactions of QA and IT metasystems and direct them on finding new functionalities based on event-driven paradigm. The article tries to show the process of modelling, development and implementation of a possible approach to this problem through conceptual survey and practical solution in the food industry.     

Change in Consumer Patronage and Willingness to Pay at Different Levels of Service Attributes in Restaurants: A Study in India

Consumer patronage and consumer willingness to pay are the two most important criteria for business development. The current study investigates the changing preferences of consumers in a developing economy with respect to three major service attributes from the restaurant industry: food quality, service, and ambiance. Results indicated that consumers give greater preference to quality over service in high-end restaurants and prefer service compared with ambiance in quick-service restaurants. Food quality was found to have strong interaction effect with two other variables. When food quality was improved from low to high, consumer preferences for ambiance and service tended to change accordingly in the same direction, but not necessarily at the same level. Thus, restaurateurs have a strategic advantage when they choose high quality food and an appropriate level of service or ambiance. Consumer expectations are significantly different for high-end, full-service restaurants and quick-service restaurants in service attributes.     

Predicting tourists' behavioural intentions at the destination level

Using structural equation modelling, the formative model was tested on a sample of 703 tourists who visited six coastal destinations in Montenegro. It relies on the complex relationships between five constructs – perceived quality of a destination's offerings, tourist satisfaction, perceived equity, perceived benefits and behavioural intentions – simultaneously incorporating the emotional and rational self-regulatory mechanisms. The empirical results supported the hypothesised relationships. The group of eight tourist destination attributes affects perceived quality of a destination's offerings that positively and directly relate to perceived benefits, behavioural intentions and tourist satisfaction, whereas satisfaction is also determined by equity perceptions. Additionally, perceived quality of a destination's offerings also relates indirectly to tourist behavioural intentions, through perceived benefits and tourist satisfaction, while satisfaction also mediates the interaction between perceived equity and tourist intended behaviour. These research results contribute to a deeper understanding of which behavioural processes, and with what strength, lead to the increase in tourist loyalty at the destination level, and ultimately provide better insights into the predictors of behavioural intentions.     

Service Failure,Tipping Behavior,and the Effect of Service Industry Experience

The relationship between tipping and the service provided is not always linear. Factors such as demographic profile of the consumer, industry norms, and social norms affect the amount of tip. Results from the current study reveal that tipping varies when service failure occurs due to servers’ fault or organizational failure. Consumers with prior professional experience in the restaurant industry can distinguish between causes of failure, and tip accordingly. Consumers with prior professional restaurant experience were found to tip significantly more than those consumers that do not have prior hospitality experience. Tip rates for service failure due to organization failure tend to be higher compared with the service failure due to servers’ mistakes indicating that consumers do not penalize a server when the organization has caused the service failure.