JournalTOCs

Journal of Foodservice Business Research
Journal Prestige (SJR): 0.262

Citation Impact (citeScore): 1
Number of Followers: 0

Hybrid journal (It can contain Open Access articles)
ISSN (Print) 1537-8020 - ISSN (Online) 1537-8039
Published by Taylor and Francis

[2652 journals]

Exploring which factors impact restaurant willingness-to-pay by menu
course
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  Authors: Fatemeh BineshAmanda BelarminoYunmei (Mabel) Baia Department of Tourism; Hospitality, Event Management, University of Florida,Florida, FL,UKb William F. College of Hospitality, University of Nevada, Las Vegas, NV,UKc of Revenue Management, School of Hospitality Administration, Boston University,Brookline,UK
  Pages: 1 - 24
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-11-12T04:48:00Z
  DOI: 10.1080/15378020.2023.2281196
An integrated model for understanding the role of self-service technology
attributes and customers’ demographic characteristics in the restaurant
service context
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  Authors: Shiwen LuJiseon Ahna School of Hospitality; Tourism Events, Taylor’s University Lakeside Campus, Subang Jaya, Malaysiab School of Business, Hanyang University, Seoul, Korea
  Pages: 1 - 24
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-11-10T10:50:01Z
  DOI: 10.1080/15378020.2023.2279002
Does the growth of food trucks threaten the sustainability of restaurants'
Evidence from a nationwide analysis of U.S. businesses
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  Authors: Dick M. CarpenterKyle Sweetlanda Strategic Research; Institute for Justice, Arlington, VA, USAb Strategic Research, Pacific Legal Foundation, Sacramento, CA, USA
  Pages: 1 - 22
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-11-02T06:19:51Z
  DOI: 10.1080/15378020.2023.2275514
Label design, packaging, and the Canadian Millennial/Gen Z wine consumer
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  Authors: Julie KellershohnNatalia LumbyMariana Kozara Ted Rogers School of Hospitality; Tourism Management, Toronto Metropolitan University (Formerly Ryerson University), Toronto, Ontario, Canadab Graphic Communications Management, The Creative School, Toronto Metropolitan University (Formerly Ryerson University), Toronto, Ontario, Canada
  Pages: 1 - 26
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-31T09:16:13Z
  DOI: 10.1080/15378020.2023.2265794
The barriers and enablers affecting innovation in hotel gastronomy and its
impact on performance
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  Authors: Tomás F. Espino-RodríguezAna Verónica Berdejo-Fariñaa Department of Business; Tourism, Escuela Universitaria de Turismo de Santa Cruz de Tenerife, Santa Cruz de Tenerife, Spain
  Pages: 1 - 35
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-30T12:13:10Z
  DOI: 10.1080/15378020.2023.2275513
An analysis of the factors influencing sustainable online food delivery
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  Authors: Arjun KrishnaMithun SureshRohith Sankar PMohit V ShahAnbuudayasankar SPM.S. NarassimaM. Thenarasua Department of Mechanical Engineering; Amrita School of Engineering, Coimbatore, Indiab Department of Mechanical Engineering, School of Studies of Engineering Technology, Guru Ghasidas Vishwavidyalaya, Bilaspur, Indiac School of Management, Great Lakes Institute of Management, Chennai, India
  Pages: 1 - 28
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-26T02:45:45Z
  DOI: 10.1080/15378020.2023.2272550
Factors influencing QSR guests’ acceptance of robotic technology
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  Authors: Dina Marie ZemkeCarola RaabWenjia Hana Miller College of Business; Ball State University, Muncie, IN, USAb William F. Harrah College of Hospitality, University of Nevada, Las Vegas, Las Vegas, NV, USAc Department of Hospitality Tourism Management, Doermer School of Business, Purdue University, Fort Wayne, Fort Wayne, IN, USA
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-26T02:39:33Z
  DOI: 10.1080/15378020.2023.2265795
An exploratory study of daily deal sites and its impact on consumers’
impulse buying behavior – application of the technology acceptance model
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  Authors: Sungpo YiDepartment of Restaurant; Food Service Management, College of Business & Economics, Dong-Eui University, Busan, South Korea
  Pages: 1 - 24
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-26T01:51:31Z
  DOI: 10.1080/15378020.2023.2259783
What motives U.S. restaurant customers to choose plant-based meat
alternative dishes'
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  Authors: Yeon Ho ShinSeung Eun JungHaemi KimJinyoung ImHhye Won ShinSavannah Wilsona Department of Human Nutrition; Tourism Management, Oklahoma State University, Stillwater, OK, USA
  Pages: 1 - 24
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-23T07:32:01Z
  DOI: 10.1080/15378020.2023.2271297
Investigating the interaction effects of Halal label and green label by
price on the purchase intention of Halal organic food
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  Authors: Manijeh BahrainizadFateme Abedinia Department of Business School; Economic, Persian Gulf University, Bushehr, Iranb Business Management, Persian Gulf University, Bushehr, Iran
  Pages: 1 - 30
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-13T10:17:54Z
  DOI: 10.1080/15378020.2023.2265797
Business model shift in independent restaurant operation: the COVID-19
impacts
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  Authors: Robert LaporteNelson ThébergeSophie Veilleuxa Institut de Tourisme et d'hôtellerie du Quebec (ITHQ); Montreal, Quebec, Canadab GastronomiQc Lab, Joint research unit, ITHQ-Université Laval, Montreal, Quebec, Canadac Management Faculty, Universite Laval, Montreal, Quebec, Canada
  Pages: 1 - 36
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-10-04T10:29:16Z
  DOI: 10.1080/15378020.2023.2264883
The impact of using food influencers on consumer purchase intention with
attitude toward influencers as mediator
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  Authors: Mai Ngoc TranInternational Business; Banking Academy of Vietnam, Hanoi, Vietnam
  Pages: 1 - 18
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-09-24T12:48:04Z
  DOI: 10.1080/15378020.2023.2261831
Cumulative information on quality and willingness to pay: a study on wine
evaluation
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  Authors: Francesco AngeliniMassimiliano CastellaniMassimo VentrucciDepartment of Statistical Sciences; University of Bologna, Rimini, Italy
  Pages: 1 - 39
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-09-21T07:50:25Z
  DOI: 10.1080/15378020.2023.2259315
Seeing red: color effects on restaurant tipping may not be as significant
as thought
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  Authors: Kenneth GourlayZachary W. BrewsterDepartment of Sociology; Wayne State University, Detroit, MI, US
  Pages: 1 - 18
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-09-19T12:15:25Z
  DOI: 10.1080/15378020.2023.2260276
Restaurant worker food safety and sanitation compliance behavior in times
of crisis: an investigation of transactional leadership behavior
effectiveness
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  Authors: Kimberly J. HarrisScott TaylorKevin Murphya Dedman College of Hospitality; Florida State University, Tallahassee, FL, USAb School of Hotel, Restaurant Tourism Management, University of South Carolina, Columbia, SC, USAc Rosen College of Hospitality Management, University of Central Florida, Orlando, FL, USA
  Pages: 1 - 27
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-09-19T12:15:21Z
  DOI: 10.1080/15378020.2023.2257127
The relationship between cooks’ flow experience, job satisfaction
and subjective well-being
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  Authors: Efe Kaan Ulu, Ahmet Vatan; Istanbul Bilgi University, Istanbul, Turkeyb Research Center, Hotelschool the Hague, Netherlands; Faculty of Tourism, Istanbul Medeniyet University, Istanbul, Turkey
  Pages: 1 - 25
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-08-30T04:19:19Z
  DOI: 10.1080/15378020.2023.2251371
Tipping and employee attitudes in the hotel sector: extrinsic reward
expectancy perspective
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  Authors: Christopher Mensah, Melody E. Appietu, Edem M. Azila-Gbettor; Tourism Management, Ho Technical University, Ho, Ghanab Department of Management Sciences, Ho Technical University, Ho, Ghana
  Pages: 1 - 26
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-08-11T08:45:28Z
  DOI: 10.1080/15378020.2023.2244667
Consumer adoption of online food delivery services: scale development and
validation
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  Authors: Asad Ahmad; Jamia Hamdard, New Delhi, India
  Pages: 1 - 18
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-08-04T09:38:29Z
  DOI: 10.1080/15378020.2023.2244669
The effects of multidimensional perceived heritage on customer behavior
across independent and franchise restaurant contexts
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  Authors: Jiseon Ahn; Hanyang University, Seoul, Korea
  Pages: 1 - 16
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-30T05:20:30Z
  DOI: 10.1080/15378020.2023.2242922
Self-Service Technologies (SST) in the U.S. Restaurant industry: An
evaluation of consumer perceived value, satisfaction, and continuance
intentions
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  Authors: Motaz Zaitouni, Kevin S. Murphy; King Abdulaziz University, Jeddah, Saudi Arabiab Foodservice Lodging Management Department, Rosen College of Hospitality Management, University of Central Florida, Orlando, FL, USA
  Pages: 1 - 32
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-26T05:56:20Z
  DOI: 10.1080/15378020.2023.2229582
Sustainable and healthy food consumption patterns in a multicultural
university cafeteria by plate waste visual estimation
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  Authors: Jean Pierre Enriquez, Adriana Hernandez Santana, Sandra Karina Espinoza, Juan Carlos Archila-Godinez; Graduate Department, Zamorano University, Tegucigalpa, Hondurasb Human Nutrition Laboratory, Department of Food Science Technology, Zamorano University Tegucigalpa, Tegucigalpa, Hondurasd Alumni Zamorano University, Tegucigalpa, Honduras
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-24T06:36:44Z
  DOI: 10.1080/15378020.2023.2240206
The sustainability characteristics of Michelin Green Star Restaurants
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  Authors: Yuying Huang, C. Michael Hall, Ning (Chris) Chen; Marketing Tourism, Ningxia University, Yinchuan, China
  Pages: 1 - 26
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-19T01:30:48Z
  DOI: 10.1080/15378020.2023.2235258
Perceived value by consumers in vegetarian food and its consequences: A
study in Brazil
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  Authors: Rhaimá Aparecida Mendonça da Costa Birchal, Luiz Rodrigo Cunha Moura, Fernanda Carla Wasner Vasconcelos; Centro Universitário UNI-BH, Belo Horizonte, Brazilb Business, Universidade FUMEC, Belo Horizonte, Brazilc Business, Fundação Pedro Leopoldo, Pedro Leopoldo, Brazild Environment, Universidade Federal de Minas Gerais, Belo Horizonte, Brazil
  Pages: 1 - 31
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-07T06:26:28Z
  DOI: 10.1080/15378020.2023.2232249
Retrospective overview on global food tourism and related research: a
bibliometric analysis
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  Authors: Anubha, Sarah Hussain, Mahendar Reddy Gavinolla, Vanessa G. B. Gowreesunkar, Sampada Kumar Swain; Humanities Research (HESPI), Vidzeme University of Applied Sciences, Valmiera, Latviac Tourism Department, National Institute of Tourism & Hospitality Management, Hyderabad, Indiad Vice President, International Tourism Studies Association, Anant National University, Ahmedabad, Indiae Head Department of Tourism Management & Professor in Tourism, Pondicherry Central University, Pondicherry, India
  Pages: 1 - 30
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-06T09:38:55Z
  DOI: 10.1080/15378020.2023.2228672
“Excuse me, could you please put on your mask'”: An investigation into
the influence of face covering regulations on restaurant customer
attitudes and behaviors
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  Authors: Jamie A. Levitt; Nutrition, California State University, Fresno, CA, USA
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-07-03T10:09:29Z
  DOI: 10.1080/15378020.2023.2227088
How did the Covid-19 pandemic affect restaurant tipping'
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  Authors: Michael Lynn; Cornell Hotel School, Ithaca, NY, USA
  Pages: 1 - 20
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-30T10:49:08Z
  DOI: 10.1080/15378020.2023.2231839
Have you been falling in love': An analysis of coffee shop brand love
in Thailand
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  Authors: Watchara Chiengkul, Jiraporn Junla; Information Technology, Rajamangala University of Technology Isan Khonkaen Campus, Khon Kaen, Thailandb Faculty of Management Science, Udon Thani Rajabhat University, Udon Thani, Thailand
  Pages: 1 - 26
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-30T09:36:35Z
  DOI: 10.1080/15378020.2023.2229577
Culinary and destination experiences on behavioral intentions: an insight
into local Indonesian food
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  Authors: Regina Jokom, Deborah Christine Widjaja, Monika Kristanti, Serli Wijaya; Management, Petra Christian University, Surabaya, East Java, Indonesia
  Pages: 1 - 18
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-26T11:25:43Z
  DOI: 10.1080/15378020.2023.2229574
College students’ willingness to pay more for local food: An extended
decomposed theory of planned behavior approach
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  Authors: Yeon Ho Shin, Seung Eun Jung, Haemi Kim, Jinyoung Im; Tourism Management, Oklahoma State University, Stillwater, OK, USA
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-25T05:14:33Z
  DOI: 10.1080/15378020.2023.2229587
Social responsibility and business reputation: The case of Industrias San
Miguel
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  Authors: Eduardo Venegas-Villanueva, Rolando Rodrich-Portugal, Mauro Marino-Jiménez; Universidad San Ignacio de Loyola, Lima, Perú
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-22T05:31:43Z
  DOI: 10.1080/15378020.2023.2227122
The effect of environmental status signaling on Organically-produced wine
purchase intentions
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  Authors: Imran Rahman, Han Chen; College of Human Sciences, Auburn University, Auburn, AL, USb The Lester E. Kabacoff School of Hotel, Restaurant Tourism Administration, University of New Orleans, New Orleans, LA, US
  Pages: 1 - 27
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-22T05:30:43Z
  DOI: 10.1080/15378020.2023.2227196
The museum restaurant as a destination: the influence of wine
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  Authors: D. Christopher Taylor, Cortney L. Norris, Scott Taylor; University of Houston, Houston, TX, USAb Spears School of Business, Oklahoma State University, Stillwater, OK, USAc College of Hospitality, Retail & Sport Management, University of South Carolina, Columbia, SC, USA
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-20T10:04:39Z
  DOI: 10.1080/15378020.2023.2227257
Effects of e-servicescape dimensions on online food delivery
services’ purchase intention
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  Authors: Bobby Ardiansyahmiraja, Erna Andajani, Adhika Putra Wicaksono; Economics, University of Surabaya, Surabaya, East Java, Indonesia
  Pages: 1 - 17
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-20T03:24:13Z
  DOI: 10.1080/15378020.2023.2227142
Values of meal kit delivery services: a segment-based approach
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  Authors: Juwon Choi, Yee Ming Lee, Hyeongjin Jeon; Merchandising, Interior Design, Education, North Dakota State University, Fargo, ND, USAb Horst Schulze School of Hospitality Management, College of Human Sciences, Auburn University, Auburn, AL, USA
  Pages: 1 - 24
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-06-09T12:00:55Z
  DOI: 10.1080/15378020.2023.2222646
The relationship between employee motivation and work performance in a
manufacturing and retail foodservice organisation
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  Authors: Luke Anthony Fiorini, Daniel Sammut; University of Malta, Msida, Maltab Office for Human Resources Management & Development, University of Malta, Msida, Malta
  Pages: 1 - 21
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-05-20T10:59:05Z
  DOI: 10.1080/15378020.2023.2214069
Discomfort and proactiveness of New Zealand OFD consumers during the
coronavirus pandemic
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  Authors: Ani Kartikasari, David L. Dean, Meike Rombach, Dwi Suhartanto; Systems, Lincoln University, Lincoln, New Zealandd Department of Business Administration, Politeknik Negeri Bandung, Bandung, Indonesia
  Pages: 1 - 19
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-05-16T09:17:00Z
  DOI: 10.1080/15378020.2023.2214067
Consumer behavior toward eco-friendly coffee shops: moderating effect of
demographic characteristics
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  Authors: Wooseung Lee, Youngeun Seo, Lanji Quan; Tourism Management, Sejong University, Seoul, Korea
  Pages: 1 - 25
  Abstract: .
  
  Citation: Journal of Foodservice Business Research
  PubDate: 2023-05-16T09:12:59Z
  DOI: 10.1080/15378020.2023.2214059
Effects of social media-mediated customer engagements on purchase
intentions: Evidence from selected full-service restaurants in South
Africa
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  Authors: Relebohile Constance Masoetsa, Takawira Munyaradzi Ndofirepi, Patient Rambe; Faculty of Management Sciences, Bloemfontein, South Africa
  Pages: 1 - 25
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  Citation: Journal of Foodservice Business Research
  PubDate: 2023-05-16T08:06:01Z
  DOI: 10.1080/15378020.2023.2214066
Job competency expectations for senior living foodservice employees: an
analysis of online job postings
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  Authors: Jianwen Li, YunYing Zhong, Murat Hancer, Carola Raab; University of Central Florida, Orlando, FL, USAb William F. Harrah College of Hospitality, University of Nevada, Las Vegas, NV, USA
  Pages: 1 - 23
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  Citation: Journal of Foodservice Business Research
  PubDate: 2023-05-15T09:22:43Z
  DOI: 10.1080/15378020.2023.2214065
Fresh mindset, hygiene perception, QR code menu, and intention to re-dine
among Jordanian consumers
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  Authors: Mohammad Fahmi Al-Zyoud; Amman, Jordan
  Pages: 1 - 16
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  Citation: Journal of Foodservice Business Research
  PubDate: 2023-05-15T05:44:40Z
  DOI: 10.1080/15378020.2023.2214068
Green marketing practices and organizational sustainable performance in
developing countries context: an empirical study
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  Authors: Ala Braik, Yahya Saleh, Ayham A.M. Jaaron; UNRWA, Nablus, West Bank, Palestineb Department of Industrial Engineering, Faculty of Engineering Innovation, Leicester Castle Business School, De Montfort University, Leicester, UK
  Pages: 1 - 41
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  Citation: Journal of Foodservice Business Research
  PubDate: 2023-04-27T08:57:45Z
  DOI: 10.1080/15378020.2023.2205337
The great hospitality worker resignation
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  Authors: Andrew Moreo, Trishna G. Mistry, Imran Rahman, Lisa Cain; Florida International University, Miami, FL, USAb School of Hospitality Tourism Management, Muma College of Business, University of South Florida, Tampa, FL, USAc Department of Nutrition, Dietetics, & Hospitality Management, College of Human Sciences, Auburn University, Auburn, AL, USA
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  Citation: Journal of Foodservice Business Research
  PubDate: 2023-03-12T11:17:55Z
  DOI: 10.1080/15378020.2023.2189373
Educommunication 2.0 in food and physical activity. Study of mobile
applications in the fast food sector
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  Authors: Alba-María Martínez-Sala, Beatriz Peña-Acuña; Social Psychology, University of Alicante, Alicante, Spainb Department of Philology, University of Huelva, Huelva, Spain
  Pages: 1 - 22
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  Citation: Journal of Foodservice Business Research
  PubDate: 2023-02-27T12:01:24Z
  DOI: 10.1080/15378020.2023.2183336