Journal of Foodservice Business Research 

About: Journal of Foodservice Business Research is an academic journal published by Haworth Press. The journal publishes majorly in the area(s): Service (business) & Service quality. It has an ISSN identifier of 1537-8020. Over the lifetime, 698 publications have been published receiving 11569 citations. The journal is also known as: Foodservice business research & JFBR.

Part II: Rice Flour Beignets—A Case Study of the Culinary Innovation Process

Abstract: This study utilizes a framework for culinary product innovations as a distinctive capability specifically to foodservice operations. Following a more thorough discussion of the innovation process in Part I, results are provided using a rice flour beignet project as a case study of the proposed process. The rice flour beignet study uses a culinary identity perspective and provides an example of the linking process between firm objectives and the external environment. Using this framework, rice flour beignets were formulated that provide 45% lower oil absorption, 32% fewer calories and are preferred over the traditional wheat flour beignet by consumers and a trained sensory panel.

DINESCAPE: A Scale for Customers' Perception of Dining Environments

Abstract: This study explored the dimensions of the physical environment of upscale restaurants to develop the DINESCAPE scale. Relevant literature in environmental psychology and marketing was reviewed, highlighting empirical and theoretical contributions. The procedures used in constructing and refining a multiple-item scale to assess DINESCAPE in the upscale restaurant setting are specified in this paper. Based on quantitative analyses, a six-factor scale was identified, consisting of facility aesthetics, ambience, lighting, service product, layout, and social factors. The reliability and validity of the scale and the factor structure are presented, along with potential applications of the scale.

TANGSERV: a multiple item scale for measuring tangible quality in foodservice industry

Abstract: This paper seeks to explore the domain of tangible quality construct; reviews the existing literature and then proceeds to develop a scale called TANGSERV for measuring tangible quality in food service industry. It captures ambient factors such as music and temperature; design factors such as location and seating arrangement; and product/service factors such as food presentation and food variety. Procedure used in constructing and refining a multiple-item scale is described. Moderately high factor loadings (between 0.725 and 0.799) and an a value of 0.76 suggests that scale is stable and reliable. Similarly, confirmatory factor analysis results show that factor loadings (between 0.660 and 0.830) are significant enough to claim convergent validity while a chi-square difference of 76.830 between fixed and freely estimated models provides an evidence of discriminant validity.

Loyalty toward online food delivery service: the role of e-service quality and food quality

Abstract: This study assesses the direct influence of food quality and e-service quality on customer loyalty toward online food delivery (OFD) service and its indirect influence through the mediation of cust...

The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products

Abstract: The primary purpose of this study is to examine the antecedents to the intention to purchase local food by extending the theory of planned behavior with additional considerations of moral aspects. Structural equation modeling was conducted with a sample group comprising 695 U.S. consumers. The results showed that data fitted the hypothesized model fairly well and explained respondents’ local food purchase intention. Attitude, subjective norm, perceived behavioral control, and moral norm were found to influence consumers’ local food purchase intention directly or indirectly.