Examining the Impact of Service Times on Overall Guest Satisfaction Perception in the Casual Dining Environment

A mystery shopper study was used to examine the influence of service times on customer satisfaction. The impact of management emphasis on service quality was also examined. In the restaurants studied, service time influenced customer satisfaction. Management attention to service time improved performance in direct relationship to the level of emphasis

The role of physical environment in leisure service consumption: evidence from a ski resort setting

Despite the importance of physical environment in hedonic service consumption, little is known about the extent to which physical environment influences ski resort visitors’ cognition, emotion, and behaviors. This study investigated the relationships among physical environmental stimuli (i.e., layout accessibility, aesthetics, cleanliness, and other visitors), perceived quality of physical environment, excitement, and behavioral intentions in ski resort. This study also attempted to test the moderating role of enduring involvement in the formation of behavioral intentions. Results showed that cleanliness and other visitors significantly and positively influenced visitors’ perceived quality of physical environment and excitement. The results suggest that physical environment is of great importance for the ski resort business. Perceived quality was indeed a significant predictor of excitement, which, in turn, positively influenced behavioral intentions. Finally, the study found that the effect of excitement on behavioral intentions was significant across high and low enduring involvement groups

Definition and Classification of Healthy Foodservice for Business and Industry

This study was designed to provide useful information for South Korean foodservice management in developing and implementing healthy menus. Using in-depth interviews and data from previous studies, this study was conducted to characterize and classify healthy food. In-depth interviews were conducted with six people in charge of menu management at six different foodservice companies in South Korea. A healthy menu was defined as “a menu with increased nutrition value and/or decreased unhealthy factors by changing to ingredients or cooking methods.” Under the definition, four categories of healthy menus were defined as containing: “nutritionally-fortified food,” “natural food,” “organic food,” and “medicinal food.” Examples of unhealthy food or products included additives such as “MSG,” “use bad fats,” and “over processed foods.

The Effectiveness of the Modified Expanded Rational Expectations Model to Explore Adult Consumers’ Functional Foods Consumption Behavior

Since knowledge and health consciousness have been claimed to have a great influence on dietary behavior, subjective knowledge and health consciousness constructs were added to the ERE model in order to develop Modified ERE (MERE) model. The objective of this study was to investigate the effectiveness of the MERE model in order to explain adult consumers’ functional foods consumption behavior. A convenience sample of 465 adults from a Southwestern university completed the final online survey questionnaire during April and May, 2010. A series of confirmatory factor analyses and structural equation modeling were conducted. Validity and reliability of the measurement model of MERE were confirmed. Results from structural equation modeling revealed that the MERE is a viable model to explain functional foods intention to consume and actual eating behavior. The two new constructs, subjective knowledge and health consciousness, had significant relationships with other constructs of the ERE. In detail, subjective knowledge was a better predictor than objective knowledge in the functional foods context. Health consciousness was a significant predictor of attitude and intention to consume functional foods but not a significant predictor of behavior. However, health consciousness influenced behavior through attitude and intention

Recipients\u27 Perception of Service Quality, Satisfaction and their Behavioral Intention in Home-delivered Meal Program

This study was conducted to evaluate the recipients’ perception of service quality, satisfaction, and behavioral intention in home delivery program. Using structural equation modeling, this paper shows that food quality and volunteer’s attitude stimuli that enhance satisfaction. Results also suggest that satisfaction mediate the relationship between food quality and behavioral intentions. The results are theoretically and practically meaningful because they address the relationships among three types of perceived quality (food, kindness, and responsiveness), satisfaction, and behavioral intentions in the meals-on-wheels program

Evaluation of the On-Campus Dining Service Using Importance-Performance Analysis

University foodservice is one of the largest sectors of the foodservice industry, and the college-student market is getting larger. Therefore, it is important that university foodservice needs to be monitored periodically and improved comprehensively in order to retain students as satisfied customers for on-campus foodservice. The objectives of the current study were to explore the importance and performance/satisfaction of on-campus dining service consumers, to investigate the importance-performance difference between patron and non-patron customers, and to examine the difference between gender groups. The study compared the respondents’ perceived importance and performance ratings of the dining service quality attributes using IPA. The IPA grid illustrated that food quality and sanitation fell into the Quadrant II (Keep up the Work); price into the Quadrant III (Low Priority); and service and environment into the Quadrant IV (Possible Overkill). However, according to IPA of comparison of patron versus non-patron groups and gender groups, the service attribute was allocated differently

Cruise passengers’ perception of key quality attributes of cruise lines in North America

This study identified cruise passengers’ perceived importance and performance of quality attributes for cruise lines in North America by utilizing an importance–performance analysis tool. The results concluded that: (a) room temperature, behavior of other passengers, food and beverages, and accommodation require immediate attention from cruise line operators; (b) the cruise lines are succeeding in providing excellent services for their customers, as well as maintaining a high level of overall shipboard cleanliness; and (c) cruise marketing efforts should promote the attractiveness of onboard activities and facilities, including entertainment, recreation and sports facilities, fitness and health facilities, supplementary facilities, and facilities for children. Overall, the results of this study help cruise lines identify which onboard attributes need more attention and determine the areas that may be consuming too many resources

Diminished physical function in older HIV-infected adults in the Southeastern U.S. despite successful antiretroviral therapy

As antiretroviral therapy efficacy improves, HIV is gradually being recognized more as a chronic disease within the aging HIV-infected population. While these individuals are surviving into old age, they may, however, be experiencing “accelerated aging” with greater declines in physical function than that observed among comparably matched individuals free of HIV. This decline is not well understood and it remains unclear if physical decline correlates with the degree of immunosuppression based on CD4 lymphocyte nadir

Packed Red Blood Cell Transfusion Associates with Acute Kidney Injury After Transcatheter Aortic Valve Replacement

Background: Acute kidney injury after cardiac surgery significantly associates with morbidity and mortality. Despite not requiring cardiopulmonary bypass, transcatheter aortic valve replacement patients have an incidence of post-procedural acute kidney injury similar to patients who undergo open surgical aortic valve replacement. Packed red blood cell transfusion has been associated with morbidity and mortality after cardiac surgery. We hypothesized that packed red blood cell transfusion independently associates with acute kidney injury after transcatheter aortic valve replacement, after accounting for other risk factors. Methods: This is a single-center retrospective cohort study of 116 patients undergoing transcatheter aortic valve replacement. Post-transcatheter aortic valve replacement acute kidney injury was defined by Kidney Disease: Improving Global Outcomes serum creatinine-based criteria. Univariate comparisons between patients with and without post-transcatheter aortic valve replacement acute kidney injury were made for clinical characteristics. Multivariable logistic regression was used to assess independent association of packed red blood cell transfusion with post-transcatheter aortic valve replacement acute kidney injury (adjusting for pre-procedural renal function and other important clinical parameters). Results: Acute kidney injury occurred in 20 (17.2%) subjects. Total number of packed red blood cells transfused independently associated with post-procedure acute kidney injury (OR = 1.67 per unit, 95% CI 1.13–2.47, P = 0.01) after adjusting for pre-procedure estimated glomerular filtration rate (OR = 0.97 per ml/min/1.73m2, 95% CI 0.94–1.00, P = 0.05), nadir hemoglobin (OR = 0.88 per g/dL increase, CI 0.61–1.27, P = 0.50), and post-procedure maximum number of concurrent inotropes and vasopressors (OR = 2.09 per inotrope or vasopressor, 95% CI 1.19–3.67, P = 0.01). Conclusion: Packed red blood cell transfusion, along with post-procedure use of inotropes and vasopressors, independently associate with acute kidney injury after transcatheter aortic valve replacement. Further studies are needed to elucidate the pathobiology underlying these associations