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Details van artikel 5 van 9 gevonden artikelen
| Titel: |
Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception |
| Auteur: |
Ko, Wen-Hwa |
| Verschenen in: |
Journal of culinary science & technology |
| Paginering: | Jaargang 6 (2008) nr. 2-3 pagina's 82-104 |
| Jaar: |
2008-10-08 |
| Inhoud: |
This study offers an integrated approach to understanding the theoretical and empirical evidence regarding the causal relationships among three constructs pertaining to foodservice satisfaction in work-sector meals: food variety appreciation, sensory feelings about food offerings, and quality perceptions. The research model investigates the relevant relationships among the constructs using a structural equation modeling approach. The results indicate that all causal relationships are statistically significant. Therefore, appreciation of food variety, sensory feeling, and food perceptions should combine to establish a positive interaction in terms of foodservice satisfaction; however, variety and sensory feelings have a great effect on overall satisfaction via the quality construct. |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 5 van 9 gevonden artikelen
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