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Factors Influencing Teenager’s Perception on Food Quality and Service Quality at Drive Thru Fast Food Restaurants in Bangkok : Case Study of Thai Teenager’s in Bangkok

Hongsrimuang, Natnaphinpapha; Nuangjamnong, Chompu; … - 2021

food quality, service quality, and physical environment quality at drive-thru fast-food restaurants in Bangkok. 42 percent … their businesses within the food industry. Design/Methodology/Approach – Online questionnaires were used as a convenient …. Hypotheses testing was also conducted. Findings – Food quality, service quality as well as physical environment quality all play …

Persistent link: https://www.econbiz.de/10013241148

Emotions and food waste behavior : do habit and facilitating conditions matter?

Jabeen, Fauzia; Dhir, Amandeep; Islam, Nazrul; Talwar, … - In: Journal of business research : JBR 155 (2023) 2, pp. 1-11

Persistent link: https://www.econbiz.de/10013492749

Consumer responses to firms' voluntary disclosure of information : evidence from calorie labeling by starbucks

Avery, Rosemary J.; Cawley, John H.; Eddelbuettel, … - In: American Journal of Health Economics : AJHE official … 9 (2023) 1, pp. 22-46

Persistent link: https://www.econbiz.de/10013548042

Destinations food image and food neophobia on behavioral intentions : culinary tourist behavior in Malaysia

Shiva Hashemi; Mohammed, Husam Jasim; Shaian Kiumarsi; … - In: Journal of international food & agribusiness marketing 35 (2023) 1, pp. 66-87

Persistent link: https://www.econbiz.de/10013549080

Locally produced food for restaurants : a theoretical approach for the supply chain network design

Paciarotti, Claudia; Mazzuto, Giovanni; Torregiani, … - In: International journal of retail and distribution management 50 (2022) 13, pp. 164-183

Persistent link: https://www.econbiz.de/10013552652

Gastronomy : the anthropology of food and food habits

Arnott, Margaret Louise (ed.) - 1975

Persistent link: https://www.econbiz.de/10014002247

Making Nutritional Information Digestible : Effects of a Receipt-Based Intervention on Restaurant Purchases

Bedard, Kelly - 2014

We study the effects of receipts that include personalized ordering suggestions designed to reduce fat and calorie consumption on purchasing behavior at a restaurant chain. We find that customers, in the aggregate, made most of the item substitutions that were encouraged by the messages, such as...

Persistent link: https://www.econbiz.de/10013062171

Factors affecting the attitudes and revisit-inclination at fast food establishments : an empirical inquiry among university scholars in Patiala, Punjab, India

Dhillon, Parminder Singh - In: South Asian journal of management : SAJM 30 (2023) 3, pp. 141-158

Persistent link: https://www.econbiz.de/10014438978

Food and technology : using digital devices for restaurant orders leads to indulgent outcomes

Abell, Annika; Biswas, Dipayan; Arroyo, Christian Camilo - In: Journal of the Academy of Marketing Science 52 (2024) 6, pp. 1673-1691

Persistent link: https://www.econbiz.de/10015192951

Application of marketing to reduce consumer food waste in restaurants

Lee, Daisy; Wan, Calvin; Leung, Tiffany Cheng-Han; … - In: European journal of marketing 58 (2024) 7, pp. 1776-1792

Persistent link: https://www.econbiz.de/10015198386