| 1. |
- Olsson, Annika, et al.
(författare)
-
Packaging demands in the food service industry
- 2004
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5740 .- 1471-5732. ; 4:3, s. 97-105
-
Tidskriftsartikel (refereegranskat)abstract
- The European food service market was estimated, in 1999, to be worth US$293 billion with high profit margins and a growth rate of 2.75%. Future demand for value-added products and high levels of customization will stress the issue of keeping profit margins in the food service industry. Packaging is a critical issue, because it adheres to the product throughout the entire food service supply chain. Package design influences the efficiency of the entire chain in terms of functions, features, information and cost aspects. The purpose of this study was to explore the demands of value-added packaging in the food service sector and was carried out in the UK. The study shows that there are opportunities to improve packaging solutions to fit better with food service needs. The study also indicates a lack of understanding in the food service sector and that packages can actually add value to the products. Suggested opportunities in package development are presented.
|
|
| 2. |
- Ahlgren, Mia K., et al.
(författare)
-
Attitudes and beliefs directed towards ready-meal consumption
- 2004
-
Ingår i: Food Service Technology. - Oxford : Blackwell Science. - 1471-5732 .- 1471-5740. ; 4:4, s. 159-169
-
Tidskriftsartikel (refereegranskat)abstract
- Our food choice is dependent upon our beliefs about both the products and those who consume them. In this study beliefs about the prototypical attributes of ready meal consumers have been investigated to establish which beliefs exist and whether they have any actual basis when compared with self-reported behaviours of ready meal consumers. In a survey, respondents described what they considered to be common attributes of ready meal consumers. Some of these attributes were supported by the data provided by the ready meal consuming respondents, while many were not. Most interesting was the fact that two frequently mentioned attributes, being alone and no interest in cooking or food, were confirmed by the ready meal consuming respondents in the actual eating situation but not by their life-style and beliefs in general. The results support the call for more situation-oriented food research.
|
|
| 3. |
- Andersson, Tommy D., et al.
(författare)
-
The dining experience : do restaurants satisfy customer needs?
- 2004
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 4:4, s. 171-177
-
Tidskriftsartikel (refereegranskat)abstract
- This is an exploratory paper where the main idea is to develop an analysis of dining as a multidimensional experience. In order to assess the relative importance of various aspects of restaurant services, customers were asked to estimate their willingness to pay for six aspects of the dining experience: food, service, fine cuisine, restaurant interior, good company and other customers. Customers were asked to evaluate an ideal restaurant experience as well as their latest restaurant experience. Thus the actual evaluation could be compared with an ideal value to explore where restaurants have opportunities to enhance customers’ restaurant experiences. Results clearly indicate that social needs are important for customers at evening restaurants whereas physiological needs dominate for customers at lunch restaurants.
|
|
| 4. |
- Hansen, Kai Victor, et al.
(författare)
-
Payment : an undervalued part of the meal experience?
- 2004
-
Ingår i: Food Service Technology. - : Wiley. - 1471-5732 .- 1471-5740. ; 4:2, s. 85-91
-
Tidskriftsartikel (refereegranskat)abstract
- The research presented in this paper focuses on the service performance of the staff in à la Carte restaurants, and how this could influence the meal experience from the customers’ point of view. Following a mainly grounded theory approach, the empirical material that formed the background for this article was five focus group interviews of restaurant customers from the cities of Oslo and Stavanger in Norway. The participants represented persons from different lines of work. Payment is initially considered here as a component of the meal, and the results indicate that payment represents an important part of the service aspect. Hence, payment operations represent the main component within the last stage of the meal experience. When customers experience the payment process in an unsatisfactory way, it can have a negative effect on their meal experiences as a whole. This could in turn have a negative impact on the customers’ incentive to revisit the particular restaurant or even other restaurants. Payment ‘just in time’ as perceived by the customers can have a positive effect on the number of customers in the restaurant in the long term. The data analysis uncovers nine specific aspects of payment that are important to the customers. A conceptual model is developed to show the process from raw data to results.
|
|
