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(1 - 3 of 3)
- Title
- Nutritionally Focused Drive-Thru Menus and the Impact on Consumer Preferences: A Study of the Restaurant Industry.
- Creator
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Davis, Meschelle Davis, Parsa, Haragopal, Severt, Denver, Singh, Dipendra, University of Central Florida
- Abstract / Description
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More than one-third of the U.S. citizens (over 70 million people) and 16% of children are classified as obese and are at risk of many diseases including heart disease. Research indicates that 65% of Americans over the age of twenty years old are considered overweight. To address this public health issue, the U.S. Food (&) Drug Administration has proposed new nutritional guidelines for restaurant menus. Thus, the current study investigated the preferences of quick service restaurant (QSR)...
Show moreMore than one-third of the U.S. citizens (over 70 million people) and 16% of children are classified as obese and are at risk of many diseases including heart disease. Research indicates that 65% of Americans over the age of twenty years old are considered overweight. To address this public health issue, the U.S. Food (&) Drug Administration has proposed new nutritional guidelines for restaurant menus. Thus, the current study investigated the preferences of quick service restaurant (QSR) industry consumers with reference to the newly proposed U.S. Food and Drug Administration regulations. This study includes development and redesigning of drive thru menus to comply with the FDA guidelines. A 3x2 factorial design experiment was conducted using real drive thru menus from three major national restaurant chains. The control group consisted of normal drive thru menus obtained from national restaurant chains, and the experimental group was comprised of two sets of pre-tested experimental menus complying with the FDA guidelines. The first set of experimental menus includes presentation of calorie information for all menu items offered. The second set of experimental menus includes color coded calorie specific menu categories (low, regular and high). A set of research hypotheses were developed and data was collected from heavy users of QSR units using Qualtrics software. The collected data were analyzed using SPSS. The obtained results indicated that the QSR menus designed to comply with the FDA's guidelines do not result in loss of revenues as commonly feared by the restaurant industry. But interestingly the second set of experiment menus with color coded nutritional categories (low, regular, high) have led to increased consumer patronage and consumers' willingness to pay. In addition, color coded nutritional menus were preferred over FDA suggested menus designs. The results from the current study are of significant importance to the QSR industry as they strive to comply with the new nutrition guidelines of FDA for drive thru menus.
Show less - Date Issued
- 2012
- Identifier
- CFE0004367, ucf:49441
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0004367
- Title
- Dual Branding: An Investigative Look into Dual Branding's Position within the Concept of Brand Alliance in the Hotel Industry.
- Creator
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Ronzoni, Giulio, Fyall, Alan, Torres Areizaga, Edwin, Singh, Dipendra, Weinland, Jeffrey, Smith, Scott, University of Central Florida
- Abstract / Description
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The purpose of this dissertation was to investigate, in an exploratory way, the state of the art of the application of brand alliances, with a particular focus on the practice of dual branding, in the field of lodging. More precisely, this research aimed at identifying and evaluating the determinants of industry adoption of, and customer satisfaction with, intra-company dual branding strategies in the US lodging industry.The primary purpose of this study is to determine the efficacy of dual...
Show moreThe purpose of this dissertation was to investigate, in an exploratory way, the state of the art of the application of brand alliances, with a particular focus on the practice of dual branding, in the field of lodging. More precisely, this research aimed at identifying and evaluating the determinants of industry adoption of, and customer satisfaction with, intra-company dual branding strategies in the US lodging industry.The primary purpose of this study is to determine the efficacy of dual branding in the field of the lodging industry, a phenomenon that is still insufficiently explored in the literature. In fact, the scarcity of literature pertaining to the lodging industry has forced this study to consider the research related to other segments and industries where dual branding strategies have been studied. Therefore, this study intended to expand the existing body of knowledge, advancing the theory of brand alliance from an industry and consumer perspective, as well as adapt, refine, and utilize a scale suitable for the measurement of dual branded hotels' customer satisfaction. This dissertation used an exploratory sequential mixed method approach. In the first qualitative phase, face-to-face and telephone interviews with operational hotel managers, corporate hotel managers, real estate development and management companies' managers, owners, and presidents, as well as hotel and lodging associations' professionals have been conducted. In addition to relevant and significant findings and results obtained through the hotel industry professionals interviewed, themes, constructs, and variables useful in the refinement and adaptation of a dual branding customer satisfaction scale were attained. Consequently, the second quantitative phase consisted of an online administration of a scenario-based questionnaire to dual branded hotels' customers of a dual branded lodging property aimed at identifying and evaluating the determinants of customer satisfaction.The ultimate purpose of this research has been to understand the main issues of implementation of dual branding practices and strategies in the lodging context. In particular, it has been to highlight and provide managerial, theoretical, methodological, and practical implications and recommendations for the US lodging industry, in the adoption of intra-company dual branding strategies. The suggestions offered in the study are relevantly timed to what is happening within the lodging industry, offering implications for both academia and industry.
Show less - Date Issued
- 2019
- Identifier
- CFE0007716, ucf:52411
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0007716
- Title
- Acculturation and workplace inclusion among immigrant restaurant workers: a study of organizational behavior in hospitality.
- Creator
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Lefrid, Mohammed, Okumus, Fevzi, Murphy, Kevin, Singh, Dipendra, Jahani, Shiva, Chen, Po-Ju, Guchait, Priyanko, University of Central Florida
- Abstract / Description
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Immigrants employed in hospitality organizations experience various psychological challenges as they adapt to the cultures of their organizations and the society at large. This dissertation aims to investigate how acculturation and workplace inclusion of immigrant restaurant workers affect their levels of job satisfactions, subjective well-being, work engagement, organizational attachment, and turnover intention. This study followed a cross-sectional research design to explore immigrant...
Show moreImmigrants employed in hospitality organizations experience various psychological challenges as they adapt to the cultures of their organizations and the society at large. This dissertation aims to investigate how acculturation and workplace inclusion of immigrant restaurant workers affect their levels of job satisfactions, subjective well-being, work engagement, organizational attachment, and turnover intention. This study followed a cross-sectional research design to explore immigrant restaurant employees' attitudes towards their acculturation process and perceptions of their work experiences in the United States. This study was developed by using scales from the existing literature and a back-to-back translation method by native speakers of Spanish and Haitian Creole languages. The participants of this study were 279 immigrants, who are restaurants employees in the United States. Data were simultaneously collected in three different ways. The questionnaire adopted for this study was distributed at multiple restaurants, including stand-alone and hotel foodservice outlets, in the Southeastern region of the USA. Also, a link to the survey questionnaire was forwarded to other participants via email and social media to individuals who qualify as immigrant restaurant workers. In addition, the data collection the process involved using Amazon Turk, until the required sample size for this study was met. Both SPSS version 24 and Partial Least Square Structural Equation Modeling (PLS-SEM) were utilized to analyze the collected data for this study. This study's results indicate that acculturation and workplace inclusion positively influence subjective well-being and job satisfaction amongst immigrant restaurant workers. Meanwhile, work engagement, organizational, and turnover intention are directly influenced by job satisfaction.The findings of this study advance the knowledge of acculturation and workplace inclusion in both the hospitality discipline and the mainstream human resources literature. While there are very few studies on acculturation and workplace inclusion in the hospitality and tourism literature, no prior research was conducted on immigrants working in the food and beverage sector. Also, no previous studies investigated both the effect of acculturation and workplace inclusion on immigrant employees in a simultaneous manner. Hence this study adds to both the hospitality and organizational behavior body of knowledge. It also provides new insights on how to improve these employees' subjective well-being, job satisfaction, work engagement, organizational attachment, and reduce the chances of quitting their hospitality jobs.
Show less - Date Issued
- 2019
- Identifier
- CFE0007829, ucf:52823
- Format
- Document (PDF)
- PURL
- http://purl.flvc.org/ucf/fd/CFE0007829
