Background/objectives: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers\u27 perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers\u27 use intention to different formats of menu labeling between Korea and the U.S. Subjects/methods: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent dai...
Growth in popularity of Japanese foods among Americans is confirmed by the increasing number of Japa...
Background: This study provides development guidance to manufacturers of gochujang to optimize its a...
Customer perception is considered to have an integral influence upon restaurant selection as it is h...
The objectives of this study were to examine and compare the attributes of six types of Asian foods ...
This study intended to fill the gap of defining four different facets pertaining to which factors co...
Menu labeling is provided to help consumers make informed choices when eating out. This study invest...
This study analyzes important factors of foodservice in school through comparison of students ’ sati...
The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaura...
Background/objectives: The expansion of menu labeling to restaurants has created a need to study cus...
This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symb...
The present work explored how consumers' product perceptions differ when flavor familiarity with the...
Menu labeling is an attempt to educate consumers about the nutrition value of the foods. The import...
ding target customers ’ needs for restaurant franchises is considered one of the most important fact...
Yoo, JoanneThe food and beverage sector in China has grown in tandem with the larger Chinese economy...
ABSTRACT Objective This pilot study was aimed at exploring preferences of young adults in two diffe...
Growth in popularity of Japanese foods among Americans is confirmed by the increasing number of Japa...
Background: This study provides development guidance to manufacturers of gochujang to optimize its a...
Customer perception is considered to have an integral influence upon restaurant selection as it is h...
The objectives of this study were to examine and compare the attributes of six types of Asian foods ...
This study intended to fill the gap of defining four different facets pertaining to which factors co...
Menu labeling is provided to help consumers make informed choices when eating out. This study invest...
This study analyzes important factors of foodservice in school through comparison of students ’ sati...
The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaura...
Background/objectives: The expansion of menu labeling to restaurants has created a need to study cus...
This study evaluated three menu nutrition labeling formats: calorie only information, a healthy symb...
The present work explored how consumers' product perceptions differ when flavor familiarity with the...
Menu labeling is an attempt to educate consumers about the nutrition value of the foods. The import...
ding target customers ’ needs for restaurant franchises is considered one of the most important fact...
Yoo, JoanneThe food and beverage sector in China has grown in tandem with the larger Chinese economy...
ABSTRACT Objective This pilot study was aimed at exploring preferences of young adults in two diffe...
Growth in popularity of Japanese foods among Americans is confirmed by the increasing number of Japa...
Background: This study provides development guidance to manufacturers of gochujang to optimize its a...
Customer perception is considered to have an integral influence upon restaurant selection as it is h...