Purpose – Private kitchens have grown significantly in the past few years in Hong Kong and have become popular in the catering industry. This study aims to examine the expectations and perceptions of private kitchen diners regarding their dining experiences. Design/methodology/approach – A...

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...

Purpose – The purpose of this paper is to evaluate consumer's perceptions towards descriptive menus and branding in hospital foodservice. This research is unique in its focus; earlier work has tended to concentrate on palatability and the variety of the menu rather than on dish description....

Purpose – This study's goal is to examine how an intensified room rate signal affects customers' perceptions, their propensity to book, and consequently hotels' revenue maximization. Design/methodology/approach – Subjects were asked to assess quality, sellout risk and the likelihood of...

Purpose – The purpose of this paper is to analyse variables that influence positive word‐of‐mouth (PWOM) in restaurants. Design/methodology/approach – An experiential survey was conducted in a restaurant, located in a busy area of London. It was divided into two phases to consumers, as...

Purpose – The purpose of this paper is to evaluate the usefulness of the TANGSERV (tangible quality) scale by examining the effect of tangible quality constructs on restaurant patrons' affect and behavioral intentions. Design/methodology/approach – A model was proposed based on the...

Purpose – The paper aims to examine the relationships among hedonic and utilitarian values, customer satisfaction and behavioral intentions in the fast‐casual restaurant industry. Design/methodology/approach – The measures were developed based on a thorough review of the previous...

Purpose – Eating out behaviors vary from one individual to another. However, there is no conceptually underpinned typology to explain this phenomenon effectively. This paper aims to develop a conceptually underpinned typology of eating out attitudes and to distinguish differences based on...

Purpose – Spas have become increasingly popular with consumers and have emerged as important profit centers for hotels. However, the uniqueness of this market has been largely overlooked in hospitality literature. The purpose of this paper is to fill the research gap by identifying different...

Purpose – This paper aims to investigate how the 18‐ to 30‐age group currently interacts with wine in a variety of settings. It seeks to establish how young adults in the UK currently perceive, use, purchase and consume wine. This is the next generation of UK wine consumers....