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Restaurant's decision to purchase local foods: Influence of value chain activities
Affiliation:1. School of Hospitality Management, Penn State University, 216 Mateer Building, University Park, PA 16802, United States;2. School of Hospitality Management, Penn State University, 201 Mateer Building, University Park, PA 16802, United States;3. Apparel, Events, and Hospitality Management, Iowa State University, 11a Mackay, Ames, IA 50011, United States;4. Visiting Professor, International Scholar, Kyung Hee University, Seoul, South Korea;1. Federal Institute of Education, Science and Technology of São Paulo – Câmpus Cubatão, Rua Maria Cristina, 50, Cubatão, São Paulo, Cep: 11533-160, Brazil;2. Universitat de Girona, Ferrater Mora, 1, 17004, Girona, Spain;1. The Collins College of Hospitality Management, California State Polytechnic University Pomona (Cal Poly Pomona), Pomona, CA, USA;2. Department of International Tourism Management, Tamkang University Lanyang Campus, Jiaoxi, Taiwan;1. Department of Tourism and Hospitality Management, School of Sport, Tourism and Hospitality Management, Temple University, 1810 North 13th Street, Speakman Hall 308, Philadelphia, PA 19122-6083, United States;2. School of Hospitality Business Management, Carson College of Business, Washington State University, School of Tourism and Hospitality, University of Johannesburg, South Africa;1. College of Hospitality, Retail, and Sport Management, The University of South Carolina, 1016-C Carolina Coliseum, Columbia, SC 29208, USA;2. College of Hospitality, Retail, and Sport Management, The University of South Carolina, 1020-C Carolina Coliseum, Columbia, SC 29208, USA
Abstract:In this paper we investigate how restaurant managements’ attitudes and behaviors influence decisions to purchase local foods as inputs to their products. An enhanced investigation of chefs’ and managers’ decision-making criteria could improve understanding of local food systems linkages with the restaurant industry. We apply a value chain framework to investigate activities that influence restaurants’ decision to purchase local foods. Results indicate that attitudes and behaviors associated with sourcing and product characteristics play an important role in local food purchase decisions in the restaurant value chain. Order processing time and uniqueness of products are the most significant reasons in restaurant managements’ decisions to purchase local foods. The implications of these findings for restaurants and producers are discussed. Our study contributes to the literature by expanding upon the criteria used by restaurants to make local food purchasing decisions.
Keywords:Restaurant management  Decision process  Local foods  Value chain  Linkages
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