Abstract
This research aims to reveal the amount of plate waste in restaurants and determine the relationship between plate waste and perception of food quality, restaurant satisfaction, and customers' behavioral intentions. Research data was collected through an online questionnaire in April 2020 in Turkey. At the end of the research, It was determined that customers left more plate waste in pastry products than meat and vegetable. In addition, it was revealed that customers' perception of food quality and restaurant satisfaction affect the level of plate waste. The findings also showed that plate waste has a lower effect on the customers' behavioral intentions. The findings of this study indicated that plate waste is an important variable that can be used to understand and evaluate customer behavior in restaurant businesses.
References
- Almohaimmeed, B. M. A. (2017). Restaurant quality and customer satisfaction, International Review of Management and Marketing, 7(3), 42–49.
- Anderson, E. W., Fornell, C. and Lehmann, D. R. (1994). Customer satisfaction, market share and profitability: Findings from Sweden, Journal of Marketing, 58(3), 53–66. https://doi.org/10.1177/002224299405800304
- Betz, A., Buchli, J., Göbel, C. and Müller, C. (2015). Food waste in the Swiss food service industry - magnitude and potential for reduction, Waste Management, 35, 218–226. https://doi.org/10.1016/j.wasman.2014.09.015
- BIO Intelligence Service (2010). Preparatory study on food waste across eu 27. Paris, France. Retrieved from https://ec.europa.eu/environment/eussd/pdf/bio_foodwaste_report.pdf (accessed 15 February 2020).
- Birdir, S. S. and Kale, E. Y. (2014). Restoran işletmelerinde yenilik uygulamaları: Mersin ve Adana örneği, Seyahat ve Otel İşletmeciliği Dergisi, 11(3), 57–72.
- Comstock, E. M., St Pierre, R. and Mackiernan, Y. D. (1981). Measuring individual plate waste in school lunches. Visual estimation and children's ratings vs actual weighing of plate waste, Journal of the American Dietetic Association, 79(3,) 290–296. Connors, P. L. and Rozell, S. B. (2004). Using a visual plate waste study to monitor menu performance, Journal of the American Dietetic Association, 104(1), 94–96. https://doi.org/10.1016/j.jada.2003.10.01294
Abstract
Bu araştırma, restoranlardaki tabak artık miktarını ortaya çıkarmayı ve tabak artıkları ile yiyecek kalitesi algısı, restoran memnuniyeti ve müşterilerin davranışsal niyetleri arasındaki ilişkiyi belirlemeyi amaçlamaktadır. Araştırma verileri Nisan 2020'de Türkiye'de çevrimiçi bir anket aracılığıyla toplanmıştır. Araştırma sonunda, müşterilerin hamur işi ürünlerde et ve sebzeye göre daha fazla tabak atığı bıraktığı tespit edilmiştir. Ayrıca, müşterilerin gıda kalitesi algısının ve restoran memnuniyetinin tabak artık düzeyini etkilediği ortaya çıkmıştır. Bulgular ayrıca tabak artıklarının müşterilerin davranışsal niyetleri üzerinde daha düşük bir etkiye sahip olduğunu göstermiştir. Bu çalışmanın bulguları, tabak artıklarının restoran işletmelerinde müşteri davranışlarını anlamak ve değerlendirmek için kullanılabilecek önemli bir değişken olduğunu göstermiştir.
References
- Almohaimmeed, B. M. A. (2017). Restaurant quality and customer satisfaction, International Review of Management and Marketing, 7(3), 42–49.
- Anderson, E. W., Fornell, C. and Lehmann, D. R. (1994). Customer satisfaction, market share and profitability: Findings from Sweden, Journal of Marketing, 58(3), 53–66. https://doi.org/10.1177/002224299405800304
- Betz, A., Buchli, J., Göbel, C. and Müller, C. (2015). Food waste in the Swiss food service industry - magnitude and potential for reduction, Waste Management, 35, 218–226. https://doi.org/10.1016/j.wasman.2014.09.015
- BIO Intelligence Service (2010). Preparatory study on food waste across eu 27. Paris, France. Retrieved from https://ec.europa.eu/environment/eussd/pdf/bio_foodwaste_report.pdf (accessed 15 February 2020).
- Birdir, S. S. and Kale, E. Y. (2014). Restoran işletmelerinde yenilik uygulamaları: Mersin ve Adana örneği, Seyahat ve Otel İşletmeciliği Dergisi, 11(3), 57–72.
- Comstock, E. M., St Pierre, R. and Mackiernan, Y. D. (1981). Measuring individual plate waste in school lunches. Visual estimation and children's ratings vs actual weighing of plate waste, Journal of the American Dietetic Association, 79(3,) 290–296. Connors, P. L. and Rozell, S. B. (2004). Using a visual plate waste study to monitor menu performance, Journal of the American Dietetic Association, 104(1), 94–96. https://doi.org/10.1016/j.jada.2003.10.01294
Details
| Primary Language | English |
|---|---|
| Subjects | Gastronomy |
| Journal Section | Articles |
| Authors | |
| Early Pub Date | March 31, 2024 |
| Publication Date | June 3, 2024 |
| Submission Date | June 15, 2023 |
| Acceptance Date | December 31, 2023 |
| Published in Issue | Year 2024 Volume: 8 Issue: 1 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.