Purpose – This paper aims to examine the applicability of fairness concepts as a lens for evaluating services in restaurants addressing service fairness issues within, as well as outside of, the service failure context. Design/methodology/approach – Data are collected from two casual dining...

Purpose – This paper aims to evaluate the relative effectiveness of four‐hour ServSafe ® food safety training, a theory‐based intervention targeting food service employees' perceived barriers to implementing food safety practices, and a combination of the two treatments. Dependent...

Purpose – Dining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full‐service restaurants. Design/methodology/approach – Data were...