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International Journal of Contemporary Hospitality Management

ISSN : 0959-6119

Article publication date: 10 April 2017

The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.

Design/methodology/approach

This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.

The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.

Research limitations/implications

Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.

Originality/value

This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.

• Hospitality management
• Restaurants
• Food and beverage
• Foodservice research

DiPietro, R. (2017), "Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead", International Journal of Contemporary Hospitality Management , Vol. 29 No. 4, pp. 1203-1234. https://doi.org/10.1108/IJCHM-01-2016-0046

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Copyright © 2017, Emerald Publishing Limited

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• Open access
• Published: 04 June 2020

Satisfaction and revisit intentions at fast food restaurants

• Amer Rajput 1 &
• Raja Zohaib Gahfoor 2  

Future Business Journal volume  6 , Article number:  13 ( 2020 ) Cite this article

179k Accesses

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This study is to identify the positive association of food quality, restaurant service quality, physical environment quality, and customer satisfaction with revisit intention of customers at fast food restaurants. Additionally, word of mouth is investigated as moderator on the relationship of customer satisfaction with revisit intentions of customers at fast food restaurants. Data were collected through a questionnaire survey from 433 customers of fast food restaurants through convenience sampling. Hypotheses of proposed model were tested using structural equation modeling with partial least squares SEM-PLS in SMART PLS 3. The results confirmed the positive association of food quality, restaurant service quality, physical environment quality, and customer satisfaction with revisit intentions of customers at fast food restaurants. However, word of mouth does not positively moderate the relationship of customer satisfaction with revisit intentions of customers at fast food restaurants. This study emphasizes the importance of revisit intention as a vital behavioral reaction in fast food restaurants. This study reveals revisit intention’s positive association with food quality, restaurant service quality, physical environment quality, and customer satisfaction based on stimulus-organism-response (S-O-R) theory. Furthermore, it is identified that social conformity theory does not hold its assumption when consumers experience quality and they are satisfied because word of mouth does not moderate the relationship of customer satisfaction with revisit intention of customer.

Introduction

Background of the study.

Hospitality industry is observing diversified changes in highly competitive environment for restaurants [ 1 ]. Consumers are becoming conscious of food quality (FQ), restaurant service quality (RSQ), and physical environment quality (PEQ) of the fast food restaurants. Consumers switch easily in case of just one evasive experience [ 2 , 3 ]. Fast food restaurants must attract new customers and retain the existing customers. There is a growing trend in Pakistani culture to dine out at fast food restaurants with family, friends, and colleagues [ 4 ]. Restaurants focus to provide a dining experience by combining tangible and intangible essentials [ 5 ]. Decisive objective is to achieve customer satisfaction (CS), word of mouth (WOM), and future revisit intention (RVI) at fast food restaurant.

Restaurants differ in offerings, appearance, service models, and cuisines; this classifies restaurants as downscale and upscale [ 6 , 7 ]. Revisit intention is the willingness of a consumer to revisit a place due to satisfactory experience. Customer satisfaction generates a probability to revisit in presence or absence of an affirmative attitude toward the restaurant [ 8 ]. Revisit intention is a substantial topic in hospitality research [ 8 , 9 , 10 ]. To date there has been little agreement on that word of mouth can affect revisit intention after experience of customer satisfaction. For instance, when a customer is satisfied at a fast food restaurant experience, however, the customer’s family and friends do not share the same satisfying experience. Will this word of mouth affect the customer’s revisit intention? Food quality is acknowledged as a basic component of the restaurant’s overall experience to affect consumer revisit intention. Fast food quality is substantially associated with customer satisfaction and it is an important predictor of behavioral intention [ 11 ]. Service quality is an essential factor to produce consumers’ revisit intentions [ 12 ]. Furthermore, physical environment quality affects behavior of consumers at restaurants, hotels, hospitals, retail stores, and banks [ 13 ]. Physical environment quality is a precursor of customer satisfaction [ 9 ]. This suggests that customer satisfaction is associated with fast food quality, restaurant service quality, physical environment quality, and revisit intention.

Aims of the study

This study is to investigate the association of fast food quality, restaurant service quality, physical environment quality with customer’s revisit intention through mediation of customer satisfaction using S-O-R theory and moderation of word of mouth on the relationship of customer satisfaction with revisit intention based on social conformity theory. This study empirically tests a conceptual research framework based on S-O-R and social conformity theory adding value to the knowledge. Objectives of the study are given below.

To investigate the association of fast food quality, restaurant service quality, and physical environment quality with revisit intention through customer satisfaction based on S-O-R theory in the context of Pakistani fast food restaurants.

To investigate moderation of WOM on relationship of customer satisfaction with revisit intention based on social conformity theory in the context of Pakistani fast food restaurants.

Furthermore, little empirical evidence is present about customer satisfaction with respect to fast food restaurant service quality [ 14 ]. Customer satisfaction is a post-consumption assessment in service industry. Customer satisfaction acts as the feedback mechanism to boost consumer experience [ 15 ]. Customer satisfaction brings competitive advantage to the firm and produces positive behavioral revisit intention [ 16 ]. Marketing literature emphasizes customer satisfaction in anticipation of positive word of mouth, revisit intention, and revisit behavior [ 5 ]. Behavioral intention is assessed through positive WOM, and it is important in service industry [ 15 ], whereas social influence in shape of WOM affects the behavior of individuals toward conformity leading to a driving effect based on social conformity theory [ 17 ].

• Food quality

Food quality plays a central role in the restaurant industry. Food quality is essential to satisfy consumer needs. Food quality is a substantial condition to fulfill the needs and expectations of the consumer [ 18 ]. Food quality is acknowledged as a basic component of the restaurant’s overall experience. Food quality is a restaurant selection’s most important factor, and it is considerably related to customer satisfaction [ 11 ]. Food quality affects customer loyalty, and customer assesses the restaurant on the basis of food quality [ 19 ]. Food quality entails food taste, presentation, temperature, freshness, nutrition, and menu variety. Food quality influences customers’ decisions to revisit the restaurant [ 20 ]. Academic curiosity is increasing in the restaurant’s menus, as variety of menu items is considered the critical characteristic of food quality [ 11 ]. Taste is sensual characteristic of food. Taste is assessed after consumption. Nonetheless, customers foresee taste before consumption through price, quality, food labels, and brand name. Taste of food is important to accomplish customer satisfaction. Presentation of food enhances dining customer satisfaction [ 21 , 22 ]. Customer’s concerns of healthy food substantially affect customer’s expectations and choice of a restaurant [ 23 ]. Freshness is assessed with the aroma, juiciness, crispness, and fresh posture of the food. Food quality enhances customer satisfaction [ 24 ].

• Restaurant service quality

Quality as a construct is projected by Juran and Deming [ 25 , 26 ]. Service quality is comparatively a contemporary concept. Service quality assesses the excellence of brands in industry of travel, retail, hotel, airline, and restaurant [ 27 ]. Restaurant service quality affects dining experiences of customers. Service quality creates first impression on consumers and affects consumers’ perception of quality [ 28 ]. Service industry provides good service quality to the customers to attain sustainable competitive advantage. Customer satisfaction depends on quality of service at the restaurant [ 29 ]. Service quality entails price, friendliness, cleanliness, care, diversity, speed of service, and food consistency according to menu. Customer satisfaction also depends on communication between restaurant’s personnel and the customers [ 30 ]. Consumer’s evaluation of service quality is affected by level of friendliness and care. Service quality leads to positive word of mouth, customer satisfaction, better corporate image, attraction for the new customers, increase revisits, and amplified business performance. Service quality increases revisits and behavioral intentions of customers in hospitality industry [ 12 ].

• Physical environment quality

PEQ is a setting to provide products and services in a restaurant. Physical environment quality contains artifacts, decor, spatial layout, and ambient conditions in a restaurant. Customers desire dining experience to be pleasing; thus, they look for a physical environment quality [ 31 ]. Physical environment quality satisfies and attracts new customers. PEQ increases financial performance, and it creates memorable experience for the customers [ 9 ]. Consumers perceive the quality of a restaurant based on cleanliness, quirky, comfortable welcoming, physical environment quality, and other amenities that create the ambiance [ 32 ]. Effect of physical environment quality on behaviors is visible in service businesses such as restaurants, hotels, hospitals, retail stores, and banks [ 33 ]. Physical environment quality is an antecedent of customer satisfaction [ 34 ]. Thus, restaurants need to create attractive and distinctive physical environment quality.

• Customer satisfaction

Customer satisfaction contains the feelings of pleasure and well-being. Customer satisfaction develops from gaining what customer expects from the service. Customer satisfaction is broadly investigated in consumer behavior and social psychology. Customer satisfaction is described “as the customer’s subjective assessment of the consumption experience, grounded on certain associations between the perceptions of customer and objective characteristics of the product” [ 35 ]. Customer satisfaction is the extent to which an experience of consumption brings good feelings. Customer satisfaction is stated as “a comparison of the level of product or service performance, quality, or other outcomes perceived by the consumer with an evaluative standard” [ 36 ]. Customer satisfaction constructs as a customer’s wholesome evaluation of an experience. Customer satisfaction is a reaction of fulfilling customer’s needs.

Customer satisfaction brings escalated repeat purchase behavior and intention to refer [ 37 ]. Dissatisfied consumers are uncertain to return to the place [ 38 ]. Satisfactory restaurant experience can enhance revisit intention of the consumer. Positive WOM is generated when customers are not only satisfied with the brand but they demand superior core offering and high level of service [ 15 ].

• Word of mouth

Word of mouth is described as “person-to-person, oral communication between a communicator and receiver which is perceived as a non-commercial message” [ 39 ]. WOM is also defined as “the informal positive or negative communication by customers on the objectively existing and/or subjectively perceived characteristics of the products or services” [ 40 ]. Moreover, [ 41 ] defines it as “an informal person to person communication between a perceived non-commercial communicator and a receiver regarding a brand, a product, an organization or a service”. WOM is described as a positive or negative statement made by probable, actual or former customers about a product or a company, which is made available through offline or online channels [ 42 , 43 ]. WOM is an important and frequent sensation; it is known for long time that people habitually exchange their experiences of consumptions with others. Consumers complain about bad hotel stays, talk about new shoes, share info about the finest way of getting out tough stains, spread word about experience of products, services, companies, restaurants, and stores. Social talks made more than 3.3 billion of brand impressions per day [ 44 ].

WOM has substantial impact on consumer’s purchasing decision; therefore, a vital marketing strategy is to initiate positive WOM [ 45 ]. However, negative WOM is more informative and diagnostic where customers express their dissatisfaction [ 38 ]. Word of mouth communications are more informative than traditional marketing communications in service sector. WOM is more credible than advertisement when it is from friends and family [ 46 ]. WOM is a vital influencer in purchase intention. WOM escalates affection that enhances commitment of consumer purchase intention. WOM is generated before or after the purchase. WOM helps the consumers to acquire more knowledge for the product and to reduce the perceived risk [ 47 ]. WOM in the dining experience is very important. People tend to follow their peers’ opinions when they are to dine out.

• Revisit intention

To predicting and to explain human behavior is the key determination of consumer behavior research. Consumer needs differ and emerge frequently with diverse outlooks. Revisit intention is to endorse “visitors being willing to revisit the similar place, for satisfactory experiences, and suggest the place to friends to develop the loyalty” [ 48 ]. Consumer forms an attitude toward the service provider based on the experience of service. This attitude can be steady dislike or like of the service. This is linked to the consumer’s intention to re-patronize the service and to start WOM. Repurchase intention is at the core of customer loyalty and commitment. Repurchase intention is a significant part of behavioral and attitudinal constructs. Revisit intention is described as optimistic probability to revisit the restaurant. Revisit intention is the willingness of a consumer to visit the restaurant again. Furthermore, the ease of visitors, transportation in destination, entertainment, hospitability, and service satisfaction influence visitor’s revisit intention.

Consumer behavior encircles the upcoming behavioral intention and post-visit evaluation. Post-visit evaluation covers perceived quality, experience, value, and the satisfaction. Restaurant managers are interested to understand the factors of consumer revisit intention, as it is cost effective to retain the existing customers in comparison with attract new customers [ 49 ]. Substantial consideration is prevailing in literature for the relationship among quality attributes, customer satisfaction, and revisit intention. There is a positive association between customer satisfaction and revisit intention. Indifferent consumer, accessibility of competitive alternatives and low switching cost can end up in a state where satisfied consumers defect to other options [ 2 ]. Consumer behavior varies for choice of place to visit, assessments, and behavioral intentions [ 50 ]. The assessments are about the significance perceived by regular customers’ satisfactions. Whereas, future behavioral intentions point to the consumer’s willingness to revisit the similar place and suggest it to the others [ 51 ].

S-O-R model is primarily established on the traditional stimulus–response theory. This theory explicates individual’s behavior as learned response to external stimuli. The theory is questioned for oversimplifying ancestries of the behaviors and ignoring one’s mental state. [ 52 ] extended the S-O-R model through integrating the notion of organism between stimulus and response. S-O-R concept is embraced to reveal individual’s affective and cognitive conditions before the response behavior [ 53 ]. S-O-R framework considers that environment comprises stimuli (S) leading changes to the individual’s internal conditions called organism (O), further leading to responses (R) [ 52 ]. In S-O-R model, the stimuli comprise of various components of physical environment quality, organism indicates to internal structures and processes bridging between stimuli and final responses or actions of a consumer [ 9 ]. Behavioral responses of an individual in a physical environment quality are directly influenced by the physical environment quality stimulus [ 54 ]. S-O-R framework is implemented in diverse service contexts to examine how physical environment quality affects customer’s emotion and behavior [ 55 ]. The effect of stimulation in an online shopping environment on impulsive purchase is investigated through S-O-R framework [ 56 ]. The effects of background music, on consumers’ affect and cognition, and psychological responses influence behavioral intentions [ 57 ]. Perceived flow and website quality toward customer satisfaction affect purchase intention in hotel website based on S-O-R framework [ 58 ]. Therefore, this study conceptualizes food quality, restaurant service quality, and physical environment quality as stimuli; customer satisfaction as organism; and revisit intention as response.

Moreover, social conformity theory (SCT) is to support the logical presence of WOM in the conceptual framework as a moderator on the relationship of customer satisfaction and revisit intention. Social conformity influences individual’s attitudes, beliefs and behaviors leading to a herding effect [ 17 , 59 ]. Thus, social influence (WOM) moderates the relationship of customer satisfaction and revisit intention. Following hypotheses are postulated, see Fig.  1 .

Conceptual research framework

Food quality is positively associated with customer satisfaction in fast food restaurant.

Restaurant service quality is positively associated with customer satisfaction in fast food restaurant.

Physical environment quality is positively associated with customer satisfaction in fast food restaurant.

Customer satisfaction is positively associated with revisit intention of customer in fast food restaurant.

Customer satisfaction mediates between food quality and revisit intention of customer in fast food restaurant.

Customer satisfaction mediates between restaurant service quality and revisit intention of customer in fast food restaurant.

Customer satisfaction mediates between physical environment quality and revisit intention of customer in fast food restaurant.

WOM positively moderates the relationship between customer satisfaction and revisit intention of customer in fast food restaurant.

There are two research approaches such as deductive (quantitative) and inductive (qualitative). This study utilized the quantitative research approach as it aligns with the research design and philosophy. Quantitative research approach mostly relies on deductive logic. Researcher begins with hypotheses development and then collects data. Data are used to determine whether empirical evidence supports the hypotheses [ 60 ]. The questionnaires survey is used. This study chose the mono-method with cross-sectional time horizon of 6 months. Deductive approach is utilized in this study. Cross-sectional time horizon also known as “snapshot” is used when investigation is related with the study of a specific phenomenon at a particular time [ 61 ]. Questionnaire survey is mostly used technique for data collection in marketing research due to its effectiveness and low cost [ 62 ]. Data are collected through self-administered questionnaires. Following the footsteps of Lai and Chen [ 63 ] and Widianti et al. [ 64 ] convenience sampling is applied. Famous fast food restaurants in twin cities (Rawalpindi and Islamabad) of Pakistan were chosen randomly. Furthermore, 650 questionnaires (with consideration of low response rate) were distributed to the customers at famous fast food restaurants. Moreover, researchers faced difficulty in obtaining fast food restaurant’s consumers data.

It yielded a response rate of 68.92% with 448 returned questionnaires. Fifteen incomplete questionnaires are not included; thus, 433 responses are employed for data analysis from fast food restaurant customers. The obtained number of usable responses was suitable to apply structural equation modeling [ 65 , 66 , 67 , 68 ].

Sample characteristics describe that there are 39.7% females and 60.3% males. There are 31.4% respondents of age group 15–25 years, 48.3% of age group 26–35, 12.2% of age ranges between 36 and 45, 6.7% of age ranges between 46 and 55, and 1.4% of age group is above 56 years. The educational level of the respondents indicates that mostly respondents are undergraduate and graduate. Occupation of respondents reflects that 28.6% work in private organizations and 24.9% belong to student category. Monthly income of 29.3% respondents ranges between Rupees 20,000 and 30,000 and 25.6% have monthly income of Rupees 41,000–50,000. Average monthly spending in fast food restaurants is about Rupees 3000–6000, see Table  1 .

Measures of the constructs

Food quality is adopted from measures developed by [ 69 ]. Food quality contains six items such as: food presentation is visually attractive, the restaurant offers a variety of menu items, and the restaurant offers healthy options. Restaurant service quality is adopted with six items [ 70 ]. This construct contains items such as: efficient and effective process in the welcoming and ushering of the customers, efficient and effective explanation of the menu, efficient and effective process in delivery of food. Physical environment quality is adopted with four items [ 71 ], and one item is adopted from measures developed by [ 70 ]. The items are such as: the restaurant has visually striking building exteriors and parking space, the restaurant has visually eye-catching dining space that is comfortable and easy to move around and within, and the restaurant has suitable music and/or illumination in accordance with its ambience. Revisit intention is measured through four adapted items [ 8 ]; such as: I would visit again in the near future and I am interested in revisiting again. Customer satisfaction is measured by three adopted items [ 29 ]; such as: I am satisfied with the service at this restaurant, and the restaurant always comes up to my expectations. Word of mouth is measured with four adopted items such as: my family/friends mentioned positive things I had not considered about this restaurant, my family/friends provided me with positive ideas about this restaurant [ 72 ]. Each item is measured on 5-point Likert scale, where 1 = strongly disagree, 3 = uncertain, and 5 = strongly agree.

Results and discussion

Validity and reliability.

Validity taps the ability of the scale to measure the construct; in other words, it means that the representative items measure the concept adequately [ 73 ]. The content validity is executed in two steps; firstly, the items are presented to the experts for further modifications; secondly, the constructive feedback about understanding of it was acquired by few respondents who filled the questionnaires. Each set of items is a valid indicator of the construct as within-scale factor analysis is conducted.

The factor analyses allotted the items to their respective factor. Fornell and Lacker’s [ 74 ] composite reliability p is calculated for each construct using partial least squares (PLS) structural equation modeling and Cronbach’s coefficient α [ 75 ]. Cronbach’s α is used to evaluate the reliability of all items that indicates how well the items in a set are positively related to one another. Each Cronbach’s α of the instrument is higher than .7 (ranging from .74 to .91); see Table  2 .

Common method bias

Same measures are used to collect data for all respondents; thus, there can be common method bias [ 76 ]. Firstly, questionnaire is systematically constructed with consideration of study design. Secondly, respondents were assured for the responses to be kept anonymous [ 77 ]. Common method bias possibility is assessed through Harman’s single factor test [ 78 , 79 , 80 , 81 , 82 , 83 ]. Principal axis factor analysis on measurement items is exercised. The single factor did not account for most of the bias and it accounted for 43.82% variance that is less than 50%. Thus, common method bias is not an issue [ 80 , 81 ].

SEM-PLS model assessment

Survey research faces a challenge to select an appropriate statistical model to analyze data. Partial least squares grounded structural equation modeling (SEM-PLS) and covariance-based structural equation modeling (CB-SEM) are generally used multivariate data analysis methods. CB-SEM is based on factor analysis that uses maximum likelihood estimation. PLS-SEM is based on the principal component concept; it uses the partial least squares estimator [ 84 ]. PLS-SEM is considered appropriate to examine complex cause–effect relationship models. PLS-SEM is a nonparametric approach with low reservations on data distribution and sample size [ 84 ].

Measurement model assessment

To evaluate convergent validity measurement model (outer model) is assessed that includes composite reliability (CR) to evaluate internal consistency, individual indicator reliability, and average variance extracted (AVE) [ 85 ]. Indicator reliability explains the variation in the items by a variable. Outer loadings assess indicator reliability; a higher value (an item with a loading of .70) on a variable indicates that the associated measure has considerable mutual commonality [ 85 ]. Two items RSQ 14 and PEQ 24 are dropped due to lower value less than .60 [ 86 ]. Composite reliability is assessed through internal consistency reliability. CR values of all the latent variables have higher values than .80 to establish internal consistency [ 85 ]; see Table  2 .

Convergent validity is the extent to which a measure correlates positively with alternative measures of the same variable. Convergent validity is ensured through higher values than .50 of AVE [ 74 ], see Table  2 . Discriminant validity is the degree to which a variable is truly distinct from other variables. Square root of AVE is higher than the inter-construct correlations except customer satisfaction to hold discriminant validity [ 74 ]. Additional evidence for discriminant validity is that indicators’ individual loadings are found to be higher than the respective cross-loadings, see Table  3 .

Structural model assessment

Structural model is assessed after establishing the validity and reliability of the variables. Structural model assessment includes path coefficients to calculate the importance and relevance of structural model associations. Model’s predictive accuracy is calculated through R 2 value. Model’s predictive relevance is assessed with Q 2 , and value of f 2 indicates substantial impact of the exogenous variable on an endogenous variable in PLS-SEM [ 85 ]. SEM is rigueur in validating instruments and testing linkages between constructs [ 87 ]. SMART-PLS produces reports of latent constructs correlations, path coefficients with t test values. The relationships between six constructs of food quality, restaurant service quality, physical environment quality, customer satisfaction, word-of-mouth, and revisit intention are displayed in Fig.  2 after bootstrapping. Bootstrapping is a re-sampling approach that draws random samples (with replacements) from the data and uses these samples to estimate the path model multiple times under slightly changed data constellations [ 88 ]. Purpose of bootstrapping is to compute the standard error of coefficient estimates in order to examine the coefficient’s statistical significance [ 89 ].

Bootstrapping and path coefficients

Food quality is positively associated to customer satisfaction in fast food restaurant; H 1 is supported as path coefficient = .487, T value = 8.349, P value = .000. Restaurant service quality is positively associated with customer satisfaction; H 2 is supported as path coefficient = .253, T value = 4.521, P value = .000. Physical environment quality is positively associated with customer satisfaction in fast food restaurant; H 3 is supported as path coefficient = .149, T value = 3.518, P value = .000. Customer satisfaction is positively associated with revisit intention of customer in fast food restaurant; H 4 is supported as path coefficient = .528, T value = 11.966, P value = .000. WOM positively moderates the relationship between customer satisfaction and revisit intention of customer in fast food restaurant; H 8 is not supported as path coefficient = − .060, T value = 2.972, P value = .003; see Table  4 .

Assessing R 2 and Q 2

Coefficient of determination R 2 value is used to evaluate the structural model. This coefficient estimates the predictive precision of the model and is deliberated as the squared correlation between actual and predictive values of the endogenous construct. R 2 values represent the exogenous variables’ mutual effects on the endogenous variables. This signifies the amount of variance in endogenous constructs explained by total number of exogenous constructs associated to it [ 88 ]. The endogenous variables customer satisfaction and revisit intention have R 2  = .645 and .671, respectively, that assures the predictive relevance of structural model. Further the examination of the endogenous variables’ predictive power has good R 2 values.

Blindfolding is to cross-validate the model’s predictive relevance for each of the individual endogenous variables with value of Stone–Geisser Q 2 [ 90 , 91 ]. By performing the blindfolding test with an omission distance of 7 yielded cross-validated redundancy Q 2 values of all the endogenous variables [ 88 ]. Customer satisfaction’s Q 2  = .457 and RVI’s Q 2  = .501; this indicates large effect sizes. PLS structural model has predictive relevance because values of Q 2 are greater than 0, see Table  5 .

Assessing f 2

Effect size f 2 is the measure to estimate the change in R 2 value when an exogenous variable is omitted from the model. f 2 size effect illustrates the influence of a specific predictor latent variable on an endogenous variable. Effect size f 2 varies from small to medium for all the exogenous variables in explaining CS and RVI as shown Table  6 .

Additionally, H 5 : CS mediates between food quality and RVI is supported as CS partially mediates between FQ and RVI. Variation accounted for (VAF) value indicates that 70% of the total effect of an exogenous variable FQ on RVI is explained by indirect effect. Therefore, the effect of FQ on RVI is partially mediated through CS. Similarly, the VAF value indicates that 70% of the total effect of an exogenous variable RSQ and 35% VAF of PEQ on RVI is explained by indirect effect. Therefore, the effects of RSQ and PEQ on RVI are also partially mediated through CS. H 6 is supported as the effect of CS is partially mediated between RSQ and RVI of customer in fast food restaurant. H 7 is supported as the effect of CS is partially mediated between PEQ and RVI of customer in fast food restaurant, see Table  7 . This clearly indicates that customer satisfaction mediates between all of our exogenous variables (food quality, restaurant service quality and physical environment quality) and dependent variable revisit intention of customer in fast food restaurant [ 88 , 92 ] (Additional files 1 , 2 and 3 ).

This is interesting to note that food quality, restaurant service quality, physical environment quality, and customer satisfaction are important triggers of revisit intention at fast food restaurants. However, surprisingly, word of mouth does not moderate the relationship of customer satisfaction with revisit intention of customer at fast food restaurant. The results of the study correspond with some previous findings [ 15 , 29 , 32 , 69 , 93 ]. Positive relationship between customer satisfaction and revisit intention is consistent with the findings of the previous studies [ 5 , 8 , 94 , 95 , 96 ]. Food quality is positively associated with revisit intention; this result as well corresponds to a previous study [ 24 ]. Furthermore, interior and amusing physical environment is an important antecedent of revisit intention at a fast food restaurant; this finding is congruent with previous findings [ 29 , 70 , 97 , 98 ] and contrary to some previous studies [ 9 , 15 ].

Intensified competition, industry’s volatile nature, and maturity of the business are some challenges that fast food restaurants face [ 5 ]. Amid economic crunch, competition becomes even more evident, driving fast food restaurants to look for unconventional ways to appeal the customers. In fact, these findings somehow show that significance of physical environment quality in creating revisit intention is probably lower in comparison with food quality and restaurant service quality. Nonetheless, fast food restaurant’s management should not underrate the fact that physical environment quality considerably affects the revisit intention. Due to this, the importance of physical environment quality must not be overlooked when formulating strategies for improving customer satisfaction, revisit intention and creating long-term relationships with customers.

Managerial implications

The results imply that restaurant management should pay attention to customer satisfaction because it directly affects revisit intention. Assessing customer satisfaction has become vital to successfully contest in the modern fast food restaurant business. From a managerial point of view, the results of this study will help restaurant managers to better understand the important role of food quality, restaurant service quality and physical environment quality as marketing tool to retain and satisfy customers.

Limitations

There are certain limitations with this study. This study is cross sectional, and it can be generalized to only two cities of Pakistan. Scope of research was limited as the data were collected from two cities of Pakistan (Islamabad and Rawalpindi) using convenience sampling.

Future research

A longitudinal study with probability sampling will help the researchers to comprehensively investigate the relationships among the constructs. Moreover, it would be useful for future research models to add information overload as an explanatory variable and brand image as moderating variable in the research framework. Additionally, moderation of WOM can be investigated in other relationships of conceptual model.

The study encircles the key triggers of customer satisfaction and revisit intention in fast food restaurants. It also offers a model that defines relationships between three factors of restaurant offer (food quality, restaurant service quality, and physical environment quality), customer satisfaction, word of mouth, and revisit intention at fast food restaurants. The model specially focuses the revisit intention as dependent variable of conceptual model despite behavior intentions. The findings suggest the revisit intention is positively associated with customer satisfaction, food quality, restaurant service quality, and physical environment quality in a fast food restaurant.

However, contrary to the findings of a previous study [ 99 ], WOM do not positively moderate between the relationship of customer satisfaction and revisit intention. The empirical findings confirm the significant impact of food quality, restaurant service quality, physical environment quality, and customer satisfaction which are important antecedents of revisit intention at fast food restaurant through mediation of customer satisfaction. Moreover, findings of the research support the assumptions of SOR theory strengthening our conceptual model which states the external stimuli (FQ, RSQ, PEQ) produced internal organism (CS) which led to the response (RVI). However; assumption of social conformity theory failed to influence the satisfied customer. In other words, customer satisfaction plays dominating role over social influence (i.e. WOM) in making revisit intention. Therefore, WOM was not able to influence the strength of relationship of CS and RVI.

Availability of data and materials

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

Abbreviations

Social conformity theory

Stimulus-organism-response

Structural equation modeling with partial least squares

Rhou Y, Singal M (2020) A review of the business case for CSR in the hospitality industry. Int J Hosp Manag 84:102330

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PLS Algorithm.

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Rajput, A., Gahfoor, R.Z. Satisfaction and revisit intentions at fast food restaurants. Futur Bus J 6 , 13 (2020). https://doi.org/10.1186/s43093-020-00021-0

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Home > CNS > FOODSCI > FOODSCI_THESES

Food Science Department Masters Theses Collection

Theses from 2024 2024.

Evaluation of Antioxidant Strategies in Low-Moisture Foods , Vinatee Patil, Food Science

Theses from 2023 2023

Sucrose Concentration and Fermentation Temperature Impact the Sensory Characteristics and Liking of Kombucha , Gil Cohen, Food Science

Nutrient Density, Added Sugar, and Fiber Contents of Commercially Available Fruit Snacks in the United States from 2017 to 2022 , Hao Fu, Food Science

IMPACT OF FERMENTED AND NON-FERMENTED PLANT-BASED FOODS SUPPLEMENTATION ON GUT MICROBIOTA AND METABOLITES IN C57BL/6J MICE , Priya Darshan Gandhi, Food Science

EVALUATING THE POTENTIAL OF OZONE MICROBUBBLES FOR INACTIVATION OF TULANE VIRUS, A HUMAN NOROVIRUS SURROGATE , bozhong guan, Food Science

Impact of Animal Protein and Plant Protein on the Gut Microbiota and Metabolites of C57BL/6J Mice , Levina Soetyono, Food Science

Fat Lowering Effects of Piperine in Caenorhabditis elegans , Zhoutai Teng, Food Science

Optimization of Optical Properties of Plant-Based Foods , Donpon Wannasin, Food Science

Theses from 2022 2022

Foaming Properties of Dilute Pea Protein Solutions , Jiani Bao, Food Science

Analysis of Plant and Animal Proteins Using Raman Spectroscopy , Noopur Bapardekar, Food Science

Detection of Benzoyl Peroxide in Flour Using Raman Spectroscopy , Yu Ho, Food Science

Analysis of Inorganic Arsenic In Food Using X-Ray Fluorescence (XRF) Spectroscopy , Helen Lin, Food Science

Theses from 2021 2021

Antioxidant Combination of High Phosphatidylserine (PS) Lecithin with Mixed Tocopherol in Soybean Oil-in-Water Emulsion: Effect of pH and Salt , Princy Agnihotri, Food Science

Antioxidant Synergism Between α-Tocopherol And a High Phosphatidylserine Modified Lecithin , Harshika Arora, Food Science

Factors Affecting Sensory Acceptance of Thickened Liquids Used in Dysphagia Management , Allison N. Cox, Food Science

Bioactive Extracts of the Brown Seaweed Laminaria Japonica to Improve Gut Health , Yifan Gao, Food Science

Fat Lowering Effects of Fisetin in Caenorhabditis elegans , Nikolas J. Rodriguez, Food Science

Theses from 2020 2020

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice , Xijing Chen, Food Science

DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS) , Xinyi Du, Food Science

UTILIZATION OF EMULSION CHEMISTRIES FOR DELIVERY AND ANTIVIRAL APPLICATION OF CARVACROL , Hao-yuan Hsu, Food Science

Effect of Jackfruit-Derived Extract Consumption on Colitis-Associated Colon Tumorigenesis in Mice , Jingwen Lin, Food Science

The Comparison of Functional and Physical Properties of Commercial Pulse Proteins to Soy Protein , Kai Kai Ma, Food Science

Effects of Berberine on Development in Caenorhabditis elegans , Zhuojia Qian, Food Science

Dietary Oligosaccharides Modulate Bifidobacterial Production of the Neurotransmitter Gamma-Aminobutyric Acid , Michelle Rozycki, Food Science

ANTI-INFLAMMATORY EFFECT OF RED SEAWEED EXTRACTS , Yingying Yang, Food Science

Green Coffee Bean Extract Reduces Fat Accumulation in Drosophila melanogaster , Lynnea Young, Food Science

Theses from 2019 2019

Influence Of Shipping Container Upon Temperature, Relative Humidity, And Bacterial Growth On Broccoli , Nicholas Berus, Food Science

Optical Meets Mechanical: Use of Luminescence Spectroscopy To Assess Ageing in Biodegradable Films , Louis Colaruotolo, Food Science

The Efficacy of ATP Monitoring Devices at Measuring Organic Matter on Postharvest Surfaces , Kristin Lane, Food Science

Application of Flow Cytometry as Novel Technology in Studying Lipid Oxidation in Oil-in-Water Emulsions , Peilong Li, Food Science

Deltamethrin Induces Endoplasmic Reticulum Stress and Increases Proteotoxicity in Caenorhabditis Elegans , Yuejia Xu, Food Science

Effect of frying oil consumption on colon tumorigenesis in mice , Ran Yang, Food Science

Click Chemistry Approach to Analyze Curcumin-Protein Interactions in vitro and in vivo , Jingyi Zhou, Food Science

Theses from 2018 2018

Development and Application of A SERS Needle for One-step Multi-phase Analysis , Haoxin Chen, Food Science

Adding Increased Value to Strawberry Puree by Adding Xylo-oligosaccharides to Improve Health , Haochen Dai, Food Science

Reactive Carbonyl Compounds: Their Control and Consequences in Foods , Michael Freund, Food Science

Optimization of Peracetic Acid as an Antimicrobial Agent in Postharvest Processing Wash Water , Tiah Ghostlaw, Food Science

Effects of Solid Fat Content, Synthetic Antioxidants and Headspace Oxygen Reduction on the Rates of Oxidation in Surface and Total Lipids of Crackers , Collin Alexander Hayes, Food Science

Use of alamarBlue as an Indicator of Microbial Growth in Turbid Solutions for Antimicrobial Evaluation , Precious Henshaw, Food Science

Designing Antimicrobial Polymer Coating to Inhibit Pathogenic and Spoilage Microorganisms , Anne Yu-Ting Hung, Food Science

Screening of Commercially Available Chlorine Based Sanitizers and their Efficacy in Reducing Microbial Load Levels of E. coli O157:H7 at High and Low Organic Load Environments , Paola Martinez-Ramos, Food Science

Extractable And Non-Extractable Polyphenols From Mango , Yuchao Ma, Food Science

Caenorhabditis Elegans Model To Study Antimicrobial Treatment On E. coli O157:H7 , Parita Patel, Food Science

Tocopherol regeneration by phospholipids in soybean oil-in-water emulsions: effect of tocopherol homologue and emulsifier type , Gautam Samdani, Food Science

Utilization of Modified Lecithin to Control Lipid Oxidation in Bulk Oils , Anuj Shanbhag, Food Science

Biological Effects and Action Mechanisms of Dietary Compounds , Elvira Sukamtoh, Food Science

Understanding the Thermal Stability and Environmental Sensitivity of Phycocyanin using Spectroscopic and Modelling Tools , Cally Toong, Food Science

Development of Methodology for Rapid Bacterial Detection in Complex Matrices Using SERS , Madeline Tucker, Food Science

Theses from 2017 2017

Investigating Natural and Induced Biofilm Dispersion in Listeria monocytogenes , Brett Boulden, Food Science

Influence of Biomimetic Chelating Packaging on Natural Antimicrobial Efficacy , Paul Castrale, Food Science

Extractable and Non-Extractable Polyphenols from Apples: Potential Anti-inflammatory Agents , MaKenzi Gennette, Food Science

Epigallocatechin-3-Gallate Reduces Fat Accumulation in Caenorhabditis Elegans , Jinning Liu, Food Science

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES , Janamkumar Pandya, Food Science

Development of a SERS Sandwich Assay Platform for Rapid Detection of Bacteria , Brooke Pearson, Food Science

Use Of Different Ripening Inhibitors To Enhance Antimicrobial Activity Of Essential Oil Nanoemulsion , Victor Ryu, Food Science

Methylglyoxal Influences Development of Caenorhabditis Elegans via Heterochronic Pathway , Jiaying Wang, Food Science

Investigating the Utilization of Mushrooms in Beef-Based Products for Improved Health , Kristin Wong, Food Science

Theses from 2016 2016

Influence of Hierarchical Interfacial Assembly on Lipase Stability and Performance in Deep Eutectic Solvent , Stephanie M. Andler, Food Science

Chemical Stability of Curcumin: Structure and Activity Relationship (SAR) Study , Zheyuan Du, Food Science

Development of Filter-Based Surface Enhanced Raman Spectroscopic Assays for Rapid Detection of Chemical and Biological Contaminants in Water , Siyue Gao, Food Science

Deltamethrin, a Pyrethroid Insecticide, Potentiates Lipid Accumulation in 3T3-L1 Adipocytes , Tsung-Hsiu Hsieh, Food Science

Distribution of Enterotoxigenic Clostridium perfringens Spores in U.S. Retail Spices , Chi-An Lee, Food Science

Influence of Inoculum Preparation upon Sensitivity of Common Food Borne Pathogens to Emulsion Based Antimicrobials , Dillon SD Murray, Food Science

Utilizing Nutritive Sweeteners to Control Lipid Oxidation in Low Moisture Baked Goods , Samantha Vieira, Food Science

Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications , Rebecca M. Walker, Food Science

Enzymatic Digestion Improved Bacteria Separation from Leafy Green Vegetables , Danhui Wang, Food Science

Echerichia coli Biofilm Formation in Musca domestica Crops , Lufan Wang, Food Science

Encapsulation of Probiotic Microorganisms in Food-Grade Hydrogel Microbeads for Improving Long-Term Storage and Oral Delivery , Timothy W. Yeung, Food Science

INVESTIGATE THE INTERACTIONS BETWEEN SILVER NANOPARTICLES AND SPINACH LEAF BY SURFACE ENHANCED RAMAN SPECTROSCOPIC MAPPING , Zhiyun Zhang, Food Science

Curcumin and Its Oxidative Degradation Products: Their Comparative Effects on Inflammation , Julia Zhu, Food Science

Theses from 2015 2015

Development of Nanoemulsion-based Delivery Systems for Evaluation of Triglycerides Bioactivity in Caernohabditis Elegans , Jose D. Colmenares, Food Science

Spray Fabrication of Layer-by-Layer Antimicrobial N-Halamine Coatings , Anna Denis-Rohr, Food Science

Eneterotoxigenic Bacillus cereus and Bacillus thuringiensis Spores in U.S. retail Spices , Upasana Hariram, Food Science

Application of Bacteriophage Cocktail in Leafy Green Wash Water to Control Salmonella Enterica , Andrea W. Lo, Food Science

Theses from 2014 2014

Modification of Gold Nanoparticles for SERS Application in Emulsion and Lipid Systems , Michael J. Driver, Food Science

Influence of Physical States (Crystalized Versus Solubilized) of Bioactive Components And Oil Composition on Bioaccessibility And Bioavailability , Ziyuan Xia, Food Science

Theses from 2013 2013

Combinational Effects of Polymethoxyflavones and Atorvastatin in Inhibiting Human Breast Cancer Cells , Longfang Li, Food Science

Use of Β-Cyclodextrin and Activated Carbon for Quantification of Salmonella Enterica Ser. Enteritidis from Ground Beef by Conventional Pcr , Nathan J. Opet, Food Science

Improvement of Functional Bioactivity in Pear:Blackberry Synergies with Lactic Acid Fermentation for Type 2 Diabetes and Hypertension Management , Nicholas W. Pucel, Food Science

Theses from 2012 2012

Synergistic Approach for Designing and Enhancing Bioactive Ingredients from Apple and Blueberry for the Management of Early Stages of Type 2 Diabetes , Widya Agustinah, Food Science

Development of a Novel Lateral-Flow Assay to Detect Yeast Nucleic Acid Sequences , Catherine E. Fill, Food Science

Purification and Characterization of Novel Nucleases from a Thermophilic Fungus , Kyle S. Landry, Food Science

The Effect Of Curcumin (Curcuma Longa) On Biofilm Formation And Surface Proteins Of Listeria Monocytogenes , Songsirin Ruengvisesh, Food Science

Accessing The Bioavailability Of Phytochemicals In Caco-2 Cell Model And Developing A Sensitive Method For The Detection And Quantification Of These Compounds , Hana Shatara Sobers, Food Science

Evaluation of Blackberry Cultivars and Blackberry-Pear Synergies for Potential Management of Type Ii Diabetes and Hypertension , Stephen D. Warner, Food Science

Theses from 2011 2011

Antagonism of Serratia plymuthica against Gram negative food-borne pathogens (Escherichia coli O157:h7 and Salmonella Enteritidis) , Ejovwoke F. Ememu, Food Science

The Effect of Cooking on Formation of Bioavailable Species of Iron from Chicken Breast Muscle , Aditya S. Gokhale, Food Science

A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (rcci) in Massachusetts, U.S.A. , Elsina E. Hagan, Food Science

Transfer of Listeria Monocytogenes from Stainless Steel and High Density Polethylyene to Cold Smoked Salmon and Listeria Monocytogenes Biofilm Cohesive Energy Investigation , Fujia Zhang, Food Science

Theses from 2010 2010

Encapsulation of Curcumin in O/w Nanoemulsions and Its Bioaccessibility After In Vitro Digestion , Kashif Ahmed, Food Science

The Effects of Conjugated Linoleic Acid Isomer on Tumor Suppression , Janice Y. Wong, Food Science

Theses from 2009 2009

Levels, Enterotoxigenicity, Growth and Physical Characterisitcs of B. Cereus From U.S Retail Rice , Chandrakant R. Ankolekar, Food Science

Theses from 2008 2008

Impact of Chemical and Physical Properties on the Ability of Antioxidants to Inhibit Lipid Oxidation in Foods , Jean Alamed, Food Science

The Effect of Heating Chicken Muscle on Formation of Bioavailable Froms of Iron , Nilesh B. Karava, Food Science

Food Colloids As Carrier Systems For Antimicrobials , Sarisa Suriyarak, Food Science

Theses from 2007 2007

Colloidal Particles as Antimicrobial Carrier Systems , Dustin W. Carnahan, Food Science

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Dissertations / Theses on the topic 'Caterers and catering Food'

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Hon, Kwok-hung Martin. "Materials and waste management in the Hong Kong catering industry." Hong Kong : University of Hong Kong, 2002. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25439121.

Hon, Kwok-hung Martin, and 韓國雄. "Materials and waste management in the Hong Kong catering industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2002. http://hub.hku.hk/bib/B43894938.

Lau, Kit-ling Rossana, and 劉潔齡. "Strategy for information management in the airline catering business." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1995. http://hub.hku.hk/bib/B31266605.

Ho, Lai-chu, and 何麗珠. "Waste management in in-flight catering service industry." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B42575394.

Juarez-Polar, Jine-Norka, and Sheyla-Mayra Palomino-Ramos. "Pizza Express." Bachelor's thesis, Universidad de Lima, 2016. http://repositorio.ulima.edu.pe/handle/ulima/2421.

Yue, Chak-sang. "Aircraft catering facilities : Chek Lap Kok /." Hong Kong : University of Hong Kong, 1994. http://sunzi.lib.hku.hk/hkuto/record.jsp?B25945373.

Ho, Lai-chu. "Waste management in in-flight catering service industry." Click to view the E-thesis via HKUTO, 2000. http://sunzi.lib.hku.hk/hkuto/record/B42575394.

Hsueh, Ching-Tsu. "A duty/task analysis survey for carterers [sic] in the University of Wisconsin-Stout dining service." Online version, 2002. http://www.uwstout.edu/lib/thesis/2002/2002hsuehc.pdf.

Lau, Kit-ling Rossana. "Strategy for information management in the airline catering business /." Hong Kong : University of Hong Kong, 1995. http://sunzi.lib.hku.hk/hkuto/record.jsp?B14040293.

Hui, Yun-yee Encon. "Strategic development of inflight catering in the Asia Pacific /." Hong Kong : University of Hong Kong, 1997. http://sunzi.lib.hku.hk/hkuto/record.jsp?B18831461.

Cheung, Pui Shan. "Dai Pai Dong for orchestra." online access from Digital Dissertation Consortium, 2007. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?3257306.

Sharif, Mohd Shazali MD. "Why do students decide to study culinary arts? a case study of culinary arts students in the School of Hospitality at Auckland University of Technology, New Zealand : dissertation [thesis] submitted to Auckland University of Technology in partial fulfilment of the degree of Master of International Hospitality Management, 7 December 2004 /." Full thesis. Abstract, 2004.

Yue, Chak-sang, and 茹澤生. "Aircraft catering facilities: Chek Lap Kok." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1994. http://hub.hku.hk/bib/B31982207.

Khogali, Fathia Ahmed Mohammed. "The design, implementation, monitoring and evaluation of a training programme for prospective catering officers for hospitals in the Sudan." Thesis, University of Bath, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.236505.

Chung, Jong-Hoon. "A study to determine the effectiveness of employee hiring programs in the catering business in the south Florida area." FIU Digital Commons, 1989. http://digitalcommons.fiu.edu/etd/2357.

Guan, Zhiliang, and 关芝良. "Corporate social responsibility in catering business in Hong Kong : current situation and the way forward." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2013. http://hdl.handle.net/10722/194572.

Mottishaw, Julia Mary. "Potential bacteriological hazards in catering." Thesis, University of Huddersfield, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238141.

許潤詒 and Yun-yee Encon Hui. "Strategic development of inflight catering in the Asia Pacific." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1997. http://hub.hku.hk/bib/B31267956.

Prindiville, Paula. "A business plan and strategy for TASTE ST LOUIS catering and vending." Thesis, Kansas State University, 2008. http://hdl.handle.net/2097/4603.

Ribeiro, Ana Filipa. "Validação do sistema de HACCP em cook-chill numa empresa de catering." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4133.

Idriss, Johaina. "Exploring hygiene compliance in the small independent restaurant sector in Abu Dhabi." Thesis, University of Chester, 2017. http://hdl.handle.net/10034/620839.

Rosa, Rita Cristina Francisco Cruz. "Linhas de orientação para a implementação de um sistema integrado de gestão de qualidade, ambiente e segurança numa unidade de catering." Master's thesis, ISA/UTL, 2012. http://hdl.handle.net/10400.5/5271.

Zhira, Pardon. "An analysis of the business response to HIV/AIDS in the catering industry in Zimbabwe : a case study for organisations affiliated to the National Employment Council for the catering industry." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86209.

Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.

Sayed, Maysara. "Implementation of sustainability in the food and catering supply chains of UK HE institutions." Thesis, Lancaster University, 2016. http://eprints.lancs.ac.uk/86415/.

Du, Toit Linda Dorothea. "Food safety practices and dietary intake of female students in self-catering residences at the Cape Technikon." Thesis, Cape Technikon, 2004. http://hdl.handle.net/20.500.11838/767.

Chan, Chi-hung Dominic, and 陳志鴻. "Students' experiences during an industrial placement and their impact on course outcomes in a higher diploma programme." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2004. http://hub.hku.hk/bib/B30244183.

Domingues, Joana Cardoso dos Reis. "Sistema HACCP: implementação do sistema de autocontrolo num catering de aviação." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2008. http://hdl.handle.net/10400.5/870.

Coleman, Philip Dennis. "A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry." Thesis, n.p, 2000. http://ethos.bl.uk/.

Ferraz, Letícia Magda Melo e. Silva. "Auditoria e verificação do sistema de segurança alimentar num refeitório." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/10935.

Pavia, Paulo César. "Avaliação da qualidade microbiológica de refeições de bordo destinadas a tripulantes de aeronaves civis brasileiras." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/10/10134/tde-28112012-082530/.

Abreu, Nuno Filipe Meneses de. "Fatores de risco nos processos de higienização das mãos em restauração." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2013. http://hdl.handle.net/10400.26/6292.

Afonso, Inês Sanches. "Identificação de factores de risco na implementação de sistemas de segurança alimentar em unidades de restauração de pequena dimensão." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2011. http://hdl.handle.net/10400.26/2423.

Cartaxo, Ana Lara Casaca. "Avaliação do funcionamento do sistema HACCP numa unidade de restauração pública." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3078.

Ranga, Leocardia. "The association between dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa." Thesis, Cape Peninsula University of Technology, 2016. http://hdl.handle.net/20.500.11838/2473.

Timóteo, Sara Cristina da Silva Queiróz. "Validação de medidas de controlo de qualidade em unidades de restauração colectiva." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3068.

Bernardino, Fábio. "Factores de risco no serviço domiciliário de refeições." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2011. http://hdl.handle.net/10400.26/2424.

Vaišnoraitė, Indrė. "Komandinio darbo tobulinimas pramonės įmonėse." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2013. http://vddb.laba.lt/obj/LT-eLABa-0001:E.02~2013~D_20130620_101430-44370.

Palacios, arguello Laura Vanessa. "Characterization and assessment of distribution schemes for food supply and distribution systems considering environmentally sensitive demand." Thesis, Lyon, 2019. https://tel.archives-ouvertes.fr/tel-02862123.

Heldt, Cassel Susanna. "Att tillaga en region : den regionala maten i representationer och praktik - exemplet Skärgårdssmak /." Uppsala : Dept. of Social and Economic Geography [Kulturgeografiska institutionen], Univ, 2003. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-3946.

Cheng, Wei-Chung, and 鄭為中. "Scheduling Problem of Making Food for Catering Industry." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/76803219324528738195.

LU, HUIWENVIVIAN, and 魯慧文. "A study of food defense and food safety management on event catering." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/49088107089688231340.

Chang, Hannyun, and 張菡勻. "An Analysis of Corporate Social Disclosure： Catering and Food Industries." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/72087401636002899390.

Fernandes, Ariana Santos. "Plano de negócios Model Food - catering adaptado a regimes alimentares específicos." Master's thesis, 2019. http://hdl.handle.net/10400.26/35670.

Marques, Mara Tatiana Gomes. "Reducing food waste : demand forecasting in catering services using data analytics." Master's thesis, 2020. http://hdl.handle.net/10400.14/33960.

Mogashoa, Moloti Aaron. "Expected food service outputs in an outsourced catering outlet : a student perspective." 2014. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001548.

"Managing customer for value in catering industry (fast food) in Hong Kong." 2003. http://library.cuhk.edu.hk/record=b5891385.

Wei, Tzu-Huan, and 魏子桓. "E-commerce innovative Business Model for the food supply chain of catering industry." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/ugb975.

Gomes, Vitor Manuel. "A restauração nos transportes turísticos : o catering no comboio TGV europeu : projecto de empresa para explorar o catering do TGV em Portugal." Master's thesis, 2009. http://hdl.handle.net/10437/4050.

YANG, YA-JIE, and 楊雅潔. "Taiwan’s Catering Culture of Food Model and Reality Demonstration- Ya-jie Yang Work Discussion." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/42859t.

Columbia student mocked for viral video telling reporters that occupiers might die without food delivery

A Columbia University graduate student went viral online after telling members of the media that protesters were at risk of dying or becoming severely ill if authorities did not deliver food and water to them. 

"First of all, we're saying that they're obligated to provide food to students who pay for a meal plan here," the student told reporters when asked about Columbia's role providing food access for students occupying the campus building Hamilton Hall.

The student is reported to be Johannah King-Slutzky, an instructor and Ph.D. candidate at Columbia, according to National Review .

TWO COLUMBIA STUDENTS WHO FACED OFF WITH MOB SPEAK OUT, CLAIM A CAR FULL OF 'MASKED PEOPLE' SURVEILLED THEM

"I guess it's ultimately a question of what kind of community and obligation Columbia feels it has to its students," King-Slutzky said. "Do you want students to die of dehydration and starvation or get severely ill, even if they disagree with you?"

She continued: "If the answer is no then you should allow basic — I mean, it's crazy to say since we're on an Ivy League campus — but this is like, basic humanitarian aid we're asking for, like could people please have a glass of water?" 

READ ON THE FOX NEWS APP

"Columbia students who took over a campus building are demanding food and water as part of their basic human rights," Outkick founder Clay Travis wrote. "Really."

COLUMBIA STUDENTS WHO WITNESSED ANTI-ISRAEL PROTESTERS' BUILDING TAKEOVER SPEAKS OUT: 'WE FEEL ALONE'

"These are not the remarks, let alone the arguments, of a serious person," Yale professor Nicholas Christakis wrote. "This is the way someone who has never been challenged to defend her views with facts and reason speaks. This is someone who thinks she is winning the battle of ideas simply by articulating her desires. Someone her university has not taught."

"Every good revolutionary knows you have to pack snacks," liberal commentator Joanne Carducci wrote on X.

"That this ends with ‘but the Grubhub’ might be the greatest commentary on the times we live in," Carducci added. 

"Her entire bio on Columbia’s website is about viewing everything through a lens of Marxism ," conservative commentator and show host Liz Wheeler wrote. "She’s a literal communist whining for someone to bring her her lunch box."

One reporter asked the student to explain her demands for food and water. "It seems like you're saying, ‘we want to be revolutionaries, we want to take over this building, now would you please bring us some food,’" the reporter said. 

"No one's asking them to bring anything," she responded. "We're asking them to not stop us from bringing basic humanitarian aid." 

Hamilton Hall on Columbia's campus was cleared of protesters by the New York Police Department on Tuesday night, around 11 p.m. ET, nearly 24 hours after it was occupied by students. 

A spokesperson for Columbia shared a link to campus updates with Fox News Digital in an email. 

Fox News' Elizabeth Pritchett contributed to this report. 

Original article source: Columbia student mocked for viral video telling reporters that occupiers might die without food delivery

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North carolina postal service workers collecting food donations as part of 'stamp out hunger' food drive.

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For 30 years, United States Postal Service workers have been tackling food insecurity nationwide one mail route at a time through their annual ‘Stamp Out Hunger’ food drive .

Jerod Redmond, who has worked for the Postal Service for two decades, says taking part couldn’t be more simple.

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"Go through your cabinet and get anything that's nonperishable that you'd like to donate," he told WXII. " Then leave nonperishable items in the bag next to the mailbox. And the letter carriers will pick it up and take it from there. We'll take as much as you possibly could give."

But where does the food go? It’s brought back to your local post office, which is working closely with the Second Harvest Food Bank and its army of volunteers to sort donations.

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"It all comes back to the offices and Second Harvest Food Bank will come, and they weigh it, and they pack it up, and they take it," he said.

Redmond says the drive’s impact has been massive over the years.

"From 1991 to 2010, we've picked up over 1 billion pounds of food," he said. "We can make a difference with kids and food insecurity and the elderly with hunger. It's just a nice way to see the community come together and feed people in the community."

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Jared also said people are free to drop off their donations at their local post office. Second Harvest is in need of volunteers to help in this big initiative. You can sign up right now here.

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May 8, 2024

National Association of Letter Carriers Stamp Out Hunger Food Drive

Thursday Kickoff event; Saturday Food Drive

Kickoff event for the annual NALC Stamp Out Hunger Food Drive

NALC Letter Carrier and Indianapolis Food Drive Co-Chair Kieaunta Roberson

Thursday, May 9 10:30 a.m.

Old National Centre 502 N New Jersey St Indianapolis, IN 46204

Background:

Each year, letter carriers across the country head out on their routes on the second Saturday in May (May 11, 2024) to collect donations of non-perishable food items to benefit local food pantries. Since launching in 1993, the National Association of Letter Carriers’ annual Stamp Out Hunger Food Drive has grown into the nation’s largest one-day food drive, helping to fill the shelves of food banks in cities and towns throughout the United States.

The need is great, but anyone can help. We invite residents to join letter carriers and partner organizations in the fight to end hunger in our communities by participating in the annual Stamp Out Hunger Food Drive.

Simply leave a donation of non-perishable food in a bag near the mailbox on the second Saturday in May, and our letter carriers will do the rest. Participation is completely voluntary.

The United States Postal Service is an independent federal establishment, mandated to be self-financing and to serve every American community through the affordable, reliable and secure delivery of mail and packages to 167 million addresses six and often seven days a week. Overseen by a bipartisan Board of Governors, the Postal Service is implementing a 10-year transformation plan, Delivering for America , to modernize the postal network, restore long-term financial sustainability, dramatically improve service across all mail and shipping categories, and maintain the organization as one of America’s most valued and trusted brands.

The Postal Service generally receives no tax dollars for operating expenses and relies on the sale of postage, products and services to fund its operations.

For USPS media resources, including broadcast-quality video and audio and photo stills, visit the USPS Newsroom . Follow us on X , formerly known as Twitter; Instagram ; Pinterest ; Threads and LinkedIn . Subscribe to the USPS YouTube Channel and like us on Facebook . For more information about the Postal Service, visit usps.com and facts.usps.com .

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• Susan Wright [email protected]

Restaurant Globus

RESTAURANT GLOBUS, Elektrostal - Restaurant Reviews & Photos - Tripadvisor

Sudden closures of Dom's, Foxtrot impacting local food pantries

“it pains us as a food bank to see unused and unclaimed food sitting on shelves when we have such a hunger crisis in the community", by regina waldroup • published may 7, 2024 • updated on may 7, 2024 at 6:24 pm.

The unexpected closure of two specialty grocers last month is having an impact on some local food pantries.

Care For Real is a food pantry that has been serving Chicago's Far North Side neighborhoods and has seen a significant spike in the number of people they serve in recent years.

Watch 24/7 free news online with NBC 5 Chicago’s stream

“In our fiscal year that ended in 2020, we served about 2,900 individuals, but in our fiscal year that ended this last March, we served over 12,000. So the need for food assistance just continues to soar,” Gregory Gross, executive director of Care For Real told NBC Chicago.

When Dom’s Kitchen and Market and Foxtrot suddenly closed last month, it was a big blow to the organization.

“Dom’s Market, we would pick up there almost every day of the week,” Gross said. “Last year, Dom’s donated some 52,000 pounds of food to us. Which was a great supplement to what we get from the Greater Chicago Food Depository, and the food we would get are things [like] prepacked food and that was a great assistant to our folks who are unhoused."

In the stores, food still sits on the shelves, with most of the perishable items likely having gone to waste.

The Greater Chicago Food Depository , which delivers food items to more than 800 pantries, soup kitchens and shelters, is hoping to save non-perishable items, though they've had no luck in reaching the owners.

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NBC Chicago has also yet to receive a response from Outfox Hospitality.

“It pains us as a food bank to see unused and unclaimed food sitting on shelves when we have such a hunger crisis in the community,” Man-Yee Lee of the Greater Chicago Food Depository said.

Feeling out of the loop? We'll catch you up on the Chicago news you need to know. Sign up for the weekly Chicago Catch-Up newsletter here.

Care For Real says it is going to focus on finding new retail partners, businesses or individuals who want to help those facing food insecurity.

“We appreciate anyone who can step up to help us right now,” Gross said.

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40 Facts About Elektrostal

Written by Lanette Mayes

Modified & Updated: 02 Mar 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy, materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes, offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

Elektrostal's fascinating history, vibrant culture, and promising future make it a city worth exploring. For more captivating facts about cities around the world, discover the unique characteristics that define each city . Uncover the hidden gems of Moscow Oblast through our in-depth look at Kolomna. Lastly, dive into the rich industrial heritage of Teesside, a thriving industrial center with its own story to tell.

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Dirty Frank's and Blackened Coffee bring food service inside at Ace of Cups

Two Columbus restaurants are to begin serving food this summer inside Ace of Cups , the University District bar and music hall.

A partnership with Dirty Frank's Hot Dog Palace and Blackened Coffee Co. allow Ace of Cups patrons to order food inside the venue at 2619 N. High St. for the first time, owners of the three businesses said Wednesday afternoon.

The two restaurants join Ray Ray's Hog Pit , which operates a food truck outside.

“We’re growing into a place where people can come for not just great shows and drinks, but great food and community,” owner Conor Stratton said in a news release.

It's the latest expansion for Dirty Frank's, which opened a Worthington carryout and delivery location in January and announced plans in February for its own space in the University District , across from The Ohio State University campus.

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Blackened Coffee Co. has been operating at Ace of Cups since 2023 as part of its monthly Punk Rock Pawn Shop. The business serves vegan breakfast food and coffee.

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