Program Web Address
http://www.purdue.edu/hhs/htm/
Abstract
Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty food. The findings help restaurant owners and managers understand how consumers feel and react to “dirty” food, service staff, or dining room tables in casual, quick-service and fine dining restaurant.
Recommended Citation
Park, Haeik and Almanza, Barbara
(2015)
"Consumers’ Reactions to Sanitation in Casual Dining, Quick-Service, and Fine Dining Restaurants,"
Hospitality Review: Vol. 31:
Iss.
4, Article 10.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol31/iss4/10
Included in
Business Administration, Management, and Operations Commons, Food and Beverage Management Commons, Food Science Commons, Gaming and Casino Operations Management Commons, Recreation, Parks and Tourism Administration Commons, Tourism Commons, Tourism and Travel Commons
