J Food Service Mar
Introduction
Journal of Foodservice Business Research, 28(2)
INTEREST CATEGORY: SECTORS
POSTING TYPE: TOCs
The sustainability characteristics of Michelin Green Star Restaurants
—Yuying Huang, C. Michael Hall & Ning (Chris) Chen [] []
Self-Service Technologies (SST) in the U.S. Restaurant industry: An evaluation of consumer perceived value, satisfaction, and continuance intentions
—Motaz Zaitouni & Kevin S. Murphy [] []
Consumer adoption of online food delivery services: scale development and validation
—Asad Ahmad [] []
Cumulative information on quality and willingness to pay: a study on wine evaluation
—Francesco Angelini, Massimiliano Castellani & Massimo Ventrucci [] []
Tipping and employee attitudes in the hotel sector: extrinsic reward expectancy perspective
—Christopher Mensah, Melody E. Appietu & Edem M. Azila-Gbettor [] []
The relationship between cooks’ flow experience, job satisfaction and subjective well-being
—Efe Kaan Ulu & Ahmet Vatan [] []
Restaurant worker food safety and sanitation compliance behavior in times of crisis: an investigation of transactional leadership behavior effectiveness
—Kimberly J. Harris, Scott Taylor & Kevin Murphy [] []
Sustainable and healthy food consumption patterns in a multicultural university cafeteria by plate waste visual estimation
—Jean Pierre Enriquez, Adriana Hernandez Santana, Sandra Karina Espinoza & Juan Carlos Archila-Godinez [] []
The effects of multidimensional perceived heritage on customer behavior across independent and franchise restaurant contexts
—Jiseon Ahn [] []
Seeing red: color effects on restaurant tipping may not be as significant as thought
—Kenneth Gourlay & Zachary W. Brewster [] []