dc.contributor.author | Carins, JE | |
dc.contributor.author | Rundle-Thiele, SR | |
dc.contributor.author | Ong, DL | |
dc.date.accessioned | 2019-11-13T06:11:38Z | |
dc.date.available | 2019-11-13T06:11:38Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 0950-3293 | |
dc.identifier.doi | 10.1016/j.foodqual.2019.103832 | |
dc.identifier.uri | http://hdl.handle.net/10072/389142 | |
dc.description.abstract | Institutional food service settings can deliver higher levels of support for healthy eating; yet institutional food outlets are not a customer favorite. Changing food service provisioning within institutional settings is likely to create expectations for a more enjoyable experience and improve diner satisfaction, which in turn can foster increases in attendance. This study modified the food servicescape in a military dining setting, by changing the physical setting (or servicescape), variety and presentation of foods, and examined the impact of changes on customer satisfaction. Using a cross-sectional pretest/posttest survey design with (n = 421) diners, followed by modelling with PLS-SEM, a strong relationship was found between food variety and satisfaction; and a moderate relationship between facility aesthetics and satisfaction. These predictors explained 58% of variance in satisfaction. This study shows how diner satisfaction can be improved in institutional food service outlets; providing a demonstration of the impact of food servicescape changes in a real-world institutional food setting. | |
dc.description.peerreviewed | Yes | |
dc.language | English | |
dc.publisher | Elsevier | |
dc.relation.ispartofpagefrom | 103832:1 | |
dc.relation.ispartofpageto | 103832:8 | |
dc.relation.ispartofjournal | Food Quality and Preference | |
dc.relation.ispartofvolume | 80 | |
dc.subject.fieldofresearch | Food sciences | |
dc.subject.fieldofresearch | Social marketing | |
dc.subject.fieldofresearch | Nutrition and dietetics | |
dc.subject.fieldofresearch | Marketing | |
dc.subject.fieldofresearchcode | 3006 | |
dc.subject.fieldofresearchcode | 350612 | |
dc.subject.fieldofresearchcode | 3210 | |
dc.subject.fieldofresearchcode | 3506 | |
dc.title | Keep them coming back: The role of variety and aesthetics in institutional food satisfaction | |
dc.type | Journal article | |
dc.type.description | C1 - Articles | |
dcterms.bibliographicCitation | Carins, JE; Rundle-Thiele, SR; Ong, DL, Keep them coming back: The role of variety and aesthetics in institutional food satisfaction, Food Quality and Preference, 2020, 80, pp. 103832:1-103832:8 | |
dc.date.updated | 2019-11-05T04:10:54Z | |
gro.hasfulltext | No Full Text | |
gro.griffith.author | Carins, Julia E. | |
gro.griffith.author | Rundle-Thiele, Sharyn | |