• Asian Journal of Business Environment
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• v.14 no.3
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• pp.13-21
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• 2024

Purpose: This study explores the potential use of food e-labels for restaurants to solve the current inadequacies in food labeling within the restaurant sector. Additionally, the study examines the feasibility and scalability of implementing e-labels for food labeling purposes, investigates consumers' perceptions of e-labels for restaurant offerings, and assesses the value of implementing e-labels. Research design, data and methodology: The value of food e-labels was estimated using the contingent valuation method. Samples were selected from the survey, considering the distribution of population, using stratified sampling method. In the survey, respondents were provided with information explaining the food e-label and were asked whether they would accept the proposed amount for food e-labeling. Results: Estimation results revealed that the individual demographic factors of the respondents significantly influenced their willingness to pay (WTP), along with their food purchasing behavior and the degree of food labeling checking. Based on the estimated results, WTP was calculated to be 2,624 KRW. Conclusions: The study findings can serve as a reference for related businesses and policies, suggesting the need for further research and detailed discussions. To activate food e-labeling, promotion and education are essential complements to mere regulatory implementation.

• Journal of Smart Tourism
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• v.1 no.1
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• pp.69-74
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• 2021

Restaurants are an important area of the hospitality industry. This industry sector has not only experienced severe consequences of the recent lockdowns, but it has also seen the rise of digital technologies. As known from other industries, the digital transformation impacts products, processes and business models alike. Starting from the classical distinction of a restaurant's front- and back-of-the-house processes, this paper presents an overview on current developments in the restaurant industry and based on an analysis of current digital services, it derives some implications for future directions. Among the observations are that restaurants need to cover more touch points, provide more individualized offerings and strive for more automation as well as integration of their systems.

• Journal of Wellbeing Management and Applied Psychology
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• v.2 no.1
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• pp.35-39
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• 2019

This paper presents two social and academic studies on the boundary between cultural production and consumption. The first line of the study on cultural omnivore analyzes the choice of heterogeneous audiences in the face of various cultural offerings. The second line is a study of market categories, which analyzes the responses of peer audiences to objects with different levels of category code compliance. As such, this paper developed a heterogeneous audience model to evaluate objects of different types. This allows us to consider two dimensions of cultural preference: diversity and orientation of selection. To this end, this paper proposes a new analytical frame work to map consumption behavior on these two dimensions. The results suggest that one type of target that values diversity and transformation is particularly resistant to those that span boundaries. We test this argument in the analysis of two large data sets on film and restaurant reviews. Overall, our findings can extend beyond cultural consumption. Outline variability of contextual individuals or individuals in the same situation can cross cultural boundaries even if they are not intentionally pursuing such hybridism.

• Culinary science and hospitality research
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• v.4
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.