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Applying a "hypocrisy" strategy to improve food safety practices in restaurants
(University of Missouri--Columbia, 2019)
The purpose of this study is to examine the effect of hypocrisy approach on improving restaurant employees' handwashing behavior and glove behaviors by using the completely randomized design (CRD) and also to provide ...
Exploring factors that affect customer satisfaction and dining intention in hotel restaurants compared to stand-alone restaurants
(University of Missouri--Columbia, 2018)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] With the change of time, more and more hotels have chosen to operate food and beverage departments as separate revenue sectors from room departments, ...
Protecting the environment: the effects of green menu design on restaurant customers' willingness to pay
(University of Missouri--Columbia, 2022)
The present study conducted experiments to reveal the relationship between various message appeals and customers' menu selection processes. There is a dearth of studies that explore the consumer green menu selection ...