Research Article
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Determinants of Eatery Choice

Year 2020, Volume: 6 Issue: 2, 249 - 268, 28.12.2020
https://doi.org/10.26650/jot.2020.6.2.0038

Abstract

Improving and enhancing the overall health status of people through food and nutrition is the desire of stakeholders and practitioners in the health sector as health is very important in people’s lives. Eateries or restaurants are an imperative part of the food industry; as such, what and where we eat have an impact on our health. This study investigated Psychological, Socio-economic, and Health-related factors as determinants of eatery choice among non-teaching workers in Adekunle Ajasin University, Akunga-Akoko, Ondo state, Nigeria (AAUA). Descriptive research design was adopted for this research. Five hundred (500) non-teaching workers of AAUA were selected through multistage sampling procedures as respondents. A self structured and verified questionnaire was used to gather data and information. Furthermore, the analysis of data and information was done using multiple regressions at 0.05 alpha levels. Findings revealed that Psychological, Socio-economic and Health-related factors were independently significant to the choice of eatery at 0.00, which is less than 0.05 alpha level (<0.05), and the joint contribution of both Psychological, Socio-economic and Health-related factors were significant to the choice of eatery among the research population at 0.00, which is less than 0.05 alpha level (<0.05). It was concluded that Psychological, Socio-economic, and Health-related factors independently and jointly determined the choice of eatery among non-teaching staff of AAUA.

Supporting Institution

The authors declared that this study has received no financial support.

References

  • Adebusola, A. (2014). Socio-Economic Determinants of Urban Consumption of Food Away From Home in Lagos State, Nigeria. https://www.researchgate.net/publication/283498509. Retrieved, 24th May, 2019.
  • Aksoydan, E. (2007). Hygiene factors ınfluencing customers’ choice of dining-out units: Findings from a study of university academic staff. Journal of Food Safety, 27, 300–316.
  • Ali, J., & Nath, T. (2017). Factors affecting consumers' eating- out choices in India: Implications for the restaurant industry. Journal of Food service Business Research, 16(2), 197–209.
  • Aubert-Gamet, V., & Cova, B. (1999). Services capes: from modern none places to postmodern Common places. Journal of Business Research, 44(1), 37–45.
  • Babin, B. J., Lee, Y-K., Eun, J-K., & Griffin, M. (2005). Modelling consumer satisfaction and word-of-mouth patronage in Korea. The Journal of Services Marketing, 19(3), 133–138.
  • Bae, S., Slevitch, L., & Tomas, S. (2018). The effects of restaurant attributes on satisfaction and return patronage intentions: Evidence from solo diners’ experiences in the United States. Cogent Business & Management, 5(1), 1493903.
  • Barber, N., & Scarcelli, J. M. (2009). Clean restrooms: how important are they to restaurant consumers? Journal of Foodservice, 20(6), 309–320.
  • Bojanic, D. C. (2007). Customer profile of the carryout segment for restaurants. International Journal of Contemporary Hospitality Management, 19(1), 21–31.
  • Cadotte, E. R., & Turgeon, N. (1988). Key factors in guest satisfaction. Cornell Hotel and restaurant Administration Quarterly, 28(4), 283–320.
  • Campbell-Smith, G. (2017). The marketing of the meal experience. London: University of Surrey Press.
  • Cousins, J., Foskett, D., & Gillespie, C. (2019). Food and Beverage Management 5thEdition.https://www.goodfellowpublishers.com/free_files/fileCh%201%20Food%20and%20Beverage%20Operations%20and%20Managment.pptx. Retrieved on 14th January, 2020.
  • De Castro, J. (1995). Family and friends produce greater social facilitation of food intake than Other companions. Physiology & Behavior, 56(3), 445–479.
  • Finkelstein, J. (2018). Dining out: A sociology of modern manners. Cambridge: Polity.
  • Fisk, R. P., Brown, S.W., & Bitner, M. J. (1993). Tracking the Evolution of Services Marketing Literature. Journal of Retailing, 69(1), 61–103.
  • Gibney, M. J. (2016). European consumers’ attitudes and beliefs about safe and nutritious foods: concepts, barriers and benefits. In Proceedings of the International Food Conference: ‘Thinking beyond tomorrow’ held in Dublin June ’04. Harrington, R. J., Ottenbacher, M. C. Staggs, A., & Allen-Powell, F. (2011). Generation Y consumers: Key restaurant attributes affecting positive and negative experiences. Journal of Hospitality & Tourism Research, 20(10), 1–19.
  • Heung, V. C., Wong, M. Y., & Qu, H. (2000). Airport-restaurant service quality in Hong Kong. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 86–96.
  • Josiam, B. M., Sohail, S. M., & Monteiro, P. A. (2007). Curry Cuisine: Perceptions of Indian Restaurants in Malaysia. Tourismos: An International Multidisciplinary Journal of Tourism, 2(2), 25–37.
  • Karayilan, E., & Cetin, G. (2016). Tourism destination: Design of experiences. En: M. Sotiriadis & D. Gursoy (Eds.) The Handbook of Managing and Marketing Tourism Experiencies, 65-84.
  • Kivela, J. (1997). Restaurant marketing: Selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(3), 116–123.
  • Kotler, P. (1973). Atmospherics as a Marketing tool. Journal of Retailing, Winter 73/74, 49(4), 48–64.
  • Kotler, P., Bowen, J., & Makens, J. (2019). Marketing for hospitality and tourism. Upper Saddle River, NJ: Prentice Hall.
  • Marney, J. (2001). Bringing consumers back for more. Marketing Magazine, (9/10/2001), 106(36), 33.
  • Milliman, R. E. (1986). The Influence of Background Music on the Behaviour of Restaurant Patrons. Journal of Consumer Research, 13(2), 286–289. Mill, R. C. (2017). Restaurant management: Customers, operations, and employees (3rd ed.). Upper Saddle River, NJ: Pearson Prentice Hall.
  • Muller, C. C., & Woods, R. H. (1994). An expected restaurant typology. Cornell Hotel and Restaurant Administration Quarterly, 35(3), 27–37.
  • Mowen, J. C. (2019). Consumer behavior. Englewood Cliffs, NJ: Prentice-Hall.
  • Moschis, G., Curasi, C. F., & Bellenger, D. (2003). Restaurant-selection preferences of mature consumers. Cornell Hotel and Restaurant Administration Quarterly, 44(3), 51–60.
  • Namkung, Y., & Jang, S. (2007). Does food quality really matter in restaurants? It’s Impact on Customer satisfaction and behavioural intentions. Journal of Hospitality & Tourism Research, 31(3): 387–410.
  • Namkung, Y., & Jang, S. (2008). Are highly satisfied restaurant customers really different? A Quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2): 142–155.
  • Okumus, B. (2019). Understanding and responding to the complaining behaviours of restaurant customers from collectivist cultures. Journal of Tourismology, 5(1), 1–16.
  • Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340–346.
  • Oliver, G & Wardle, J. (1999). Perceived effects of stress on food choice. Physiology & Behavior, 66, 511–515.
  • Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: a multiple-item scale for Measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–40.
  • Pratten, J. D. (2003). Customer satisfaction and waiting staff. International Journal of Contemporary Hospitality Management, 16(7), 385–388.
  • Rebecca, L. S. (2015). The ınvention of the restaurant: paris and modern gastronomic culture. (Harvard University Press, 2001), ISBN 978-0-674-00685-0. Reid, R. D. (2018). Food service and restaurant marketing. Boston: CBI Publishing Company, Inc.
  • Rice, C. (2019). Consumer behavior: Behavior aspects of marketing. Boston: Butterworth- Heinemann.
  • Science Daily. (2019). Peer pressure can influence food choices at restaurants. https://www.sciencedaily.com/releases/2013/10/131023112501.htm. Retrieved 12th September, 2019.
  • Soriano, D. R. (2002). Customers' expectations factors in restaurants: The situation in Spain. The International Journal of Quality & Reliability Management, 19(8/9), 1055–1067.
  • Spence, C., Mancini, M., & Huisman, G. (2019). Digital commensality: eating and drinking in the company of technology. Front Psychol, 10, 2252.
  • Sulek, J. M., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait the case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235–247.
  • Stevens, P., Knutson, B., & Patton, M. (1995). Dineserv: A tool for measuring service quality in restaurants. Cornell Hotel and Restaurant Administration Quarterly, 36(2), 56–60.
  • Sweeney, J. C., Johnson, L. W., & Armstrong, R.W. (1992). The effect of cues on service quality expectations and service selection in a restaurant setting. The Journal of Services Marketing, 6(4), 15–22.
  • Titz, K. (2004). The anatomy of restaurant reviews. International Journal of Hospitality and Tourism Administration, 5(1), 49–66.
  • Wardle, J. (2000). Stress, dietary restraint and food intake. Journal of Psychosomatic Research 4, 195–202.
  • Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behaviour on customer perception of restaurant service quality. Cornell Hotel and Restaurant Administration Quarterly, 48(1), 59–69.
  • Walker, J. R. (2019). Exploring the Hospitality Industry (2nd edition). Harlow: Pearson.
  • Wakefield, K. L., & Blodgett, J. G. (1999). Customer response to intangible and tangible service factors. Psychology & Marketing, 16(1), 51–68. White, H., & Kokotsaki, K. (2004). Indian food in the UK: Personal values and changing patterns of consumption. International Journal of Consumer Studies, 28(3), 284–294.
Year 2020, Volume: 6 Issue: 2, 249 - 268, 28.12.2020
https://doi.org/10.26650/jot.2020.6.2.0038

Abstract

References

  • Adebusola, A. (2014). Socio-Economic Determinants of Urban Consumption of Food Away From Home in Lagos State, Nigeria. https://www.researchgate.net/publication/283498509. Retrieved, 24th May, 2019.
  • Aksoydan, E. (2007). Hygiene factors ınfluencing customers’ choice of dining-out units: Findings from a study of university academic staff. Journal of Food Safety, 27, 300–316.
  • Ali, J., & Nath, T. (2017). Factors affecting consumers' eating- out choices in India: Implications for the restaurant industry. Journal of Food service Business Research, 16(2), 197–209.
  • Aubert-Gamet, V., & Cova, B. (1999). Services capes: from modern none places to postmodern Common places. Journal of Business Research, 44(1), 37–45.
  • Babin, B. J., Lee, Y-K., Eun, J-K., & Griffin, M. (2005). Modelling consumer satisfaction and word-of-mouth patronage in Korea. The Journal of Services Marketing, 19(3), 133–138.
  • Bae, S., Slevitch, L., & Tomas, S. (2018). The effects of restaurant attributes on satisfaction and return patronage intentions: Evidence from solo diners’ experiences in the United States. Cogent Business & Management, 5(1), 1493903.
  • Barber, N., & Scarcelli, J. M. (2009). Clean restrooms: how important are they to restaurant consumers? Journal of Foodservice, 20(6), 309–320.
  • Bojanic, D. C. (2007). Customer profile of the carryout segment for restaurants. International Journal of Contemporary Hospitality Management, 19(1), 21–31.
  • Cadotte, E. R., & Turgeon, N. (1988). Key factors in guest satisfaction. Cornell Hotel and restaurant Administration Quarterly, 28(4), 283–320.
  • Campbell-Smith, G. (2017). The marketing of the meal experience. London: University of Surrey Press.
  • Cousins, J., Foskett, D., & Gillespie, C. (2019). Food and Beverage Management 5thEdition.https://www.goodfellowpublishers.com/free_files/fileCh%201%20Food%20and%20Beverage%20Operations%20and%20Managment.pptx. Retrieved on 14th January, 2020.
  • De Castro, J. (1995). Family and friends produce greater social facilitation of food intake than Other companions. Physiology & Behavior, 56(3), 445–479.
  • Finkelstein, J. (2018). Dining out: A sociology of modern manners. Cambridge: Polity.
  • Fisk, R. P., Brown, S.W., & Bitner, M. J. (1993). Tracking the Evolution of Services Marketing Literature. Journal of Retailing, 69(1), 61–103.
  • Gibney, M. J. (2016). European consumers’ attitudes and beliefs about safe and nutritious foods: concepts, barriers and benefits. In Proceedings of the International Food Conference: ‘Thinking beyond tomorrow’ held in Dublin June ’04. Harrington, R. J., Ottenbacher, M. C. Staggs, A., & Allen-Powell, F. (2011). Generation Y consumers: Key restaurant attributes affecting positive and negative experiences. Journal of Hospitality & Tourism Research, 20(10), 1–19.
  • Heung, V. C., Wong, M. Y., & Qu, H. (2000). Airport-restaurant service quality in Hong Kong. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 86–96.
  • Josiam, B. M., Sohail, S. M., & Monteiro, P. A. (2007). Curry Cuisine: Perceptions of Indian Restaurants in Malaysia. Tourismos: An International Multidisciplinary Journal of Tourism, 2(2), 25–37.
  • Karayilan, E., & Cetin, G. (2016). Tourism destination: Design of experiences. En: M. Sotiriadis & D. Gursoy (Eds.) The Handbook of Managing and Marketing Tourism Experiencies, 65-84.
  • Kivela, J. (1997). Restaurant marketing: Selection and segmentation in Hong Kong. International Journal of Contemporary Hospitality Management, 9(3), 116–123.
  • Kotler, P. (1973). Atmospherics as a Marketing tool. Journal of Retailing, Winter 73/74, 49(4), 48–64.
  • Kotler, P., Bowen, J., & Makens, J. (2019). Marketing for hospitality and tourism. Upper Saddle River, NJ: Prentice Hall.
  • Marney, J. (2001). Bringing consumers back for more. Marketing Magazine, (9/10/2001), 106(36), 33.
  • Milliman, R. E. (1986). The Influence of Background Music on the Behaviour of Restaurant Patrons. Journal of Consumer Research, 13(2), 286–289. Mill, R. C. (2017). Restaurant management: Customers, operations, and employees (3rd ed.). Upper Saddle River, NJ: Pearson Prentice Hall.
  • Muller, C. C., & Woods, R. H. (1994). An expected restaurant typology. Cornell Hotel and Restaurant Administration Quarterly, 35(3), 27–37.
  • Mowen, J. C. (2019). Consumer behavior. Englewood Cliffs, NJ: Prentice-Hall.
  • Moschis, G., Curasi, C. F., & Bellenger, D. (2003). Restaurant-selection preferences of mature consumers. Cornell Hotel and Restaurant Administration Quarterly, 44(3), 51–60.
  • Namkung, Y., & Jang, S. (2007). Does food quality really matter in restaurants? It’s Impact on Customer satisfaction and behavioural intentions. Journal of Hospitality & Tourism Research, 31(3): 387–410.
  • Namkung, Y., & Jang, S. (2008). Are highly satisfied restaurant customers really different? A Quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2): 142–155.
  • Okumus, B. (2019). Understanding and responding to the complaining behaviours of restaurant customers from collectivist cultures. Journal of Tourismology, 5(1), 1–16.
  • Okumus, B., & Cetin, G. (2018). Marketing Istanbul as a culinary destination. Journal of Destination Marketing & Management, 9, 340–346.
  • Oliver, G & Wardle, J. (1999). Perceived effects of stress on food choice. Physiology & Behavior, 66, 511–515.
  • Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: a multiple-item scale for Measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–40.
  • Pratten, J. D. (2003). Customer satisfaction and waiting staff. International Journal of Contemporary Hospitality Management, 16(7), 385–388.
  • Rebecca, L. S. (2015). The ınvention of the restaurant: paris and modern gastronomic culture. (Harvard University Press, 2001), ISBN 978-0-674-00685-0. Reid, R. D. (2018). Food service and restaurant marketing. Boston: CBI Publishing Company, Inc.
  • Rice, C. (2019). Consumer behavior: Behavior aspects of marketing. Boston: Butterworth- Heinemann.
  • Science Daily. (2019). Peer pressure can influence food choices at restaurants. https://www.sciencedaily.com/releases/2013/10/131023112501.htm. Retrieved 12th September, 2019.
  • Soriano, D. R. (2002). Customers' expectations factors in restaurants: The situation in Spain. The International Journal of Quality & Reliability Management, 19(8/9), 1055–1067.
  • Spence, C., Mancini, M., & Huisman, G. (2019). Digital commensality: eating and drinking in the company of technology. Front Psychol, 10, 2252.
  • Sulek, J. M., & Hensley, R. L. (2004). The relative importance of food, atmosphere, and fairness of wait the case of a full-service restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235–247.
  • Stevens, P., Knutson, B., & Patton, M. (1995). Dineserv: A tool for measuring service quality in restaurants. Cornell Hotel and Restaurant Administration Quarterly, 36(2), 56–60.
  • Sweeney, J. C., Johnson, L. W., & Armstrong, R.W. (1992). The effect of cues on service quality expectations and service selection in a restaurant setting. The Journal of Services Marketing, 6(4), 15–22.
  • Titz, K. (2004). The anatomy of restaurant reviews. International Journal of Hospitality and Tourism Administration, 5(1), 49–66.
  • Wardle, J. (2000). Stress, dietary restraint and food intake. Journal of Psychosomatic Research 4, 195–202.
  • Wall, E. A., & Berry, L. L. (2007). The combined effects of the physical environment and employee behaviour on customer perception of restaurant service quality. Cornell Hotel and Restaurant Administration Quarterly, 48(1), 59–69.
  • Walker, J. R. (2019). Exploring the Hospitality Industry (2nd edition). Harlow: Pearson.
  • Wakefield, K. L., & Blodgett, J. G. (1999). Customer response to intangible and tangible service factors. Psychology & Marketing, 16(1), 51–68. White, H., & Kokotsaki, K. (2004). Indian food in the UK: Personal values and changing patterns of consumption. International Journal of Consumer Studies, 28(3), 284–294.
There are 46 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Israel Ayenigbara This is me 0000-0002-0085-5493

Andrew Fadoju This is me

Publication Date December 28, 2020
Submission Date December 2, 2019
Published in Issue Year 2020 Volume: 6 Issue: 2

Cite

APA Ayenigbara, I., & Fadoju, A. (2020). Determinants of Eatery Choice. Journal of Tourismology, 6(2), 249-268. https://doi.org/10.26650/jot.2020.6.2.0038
AMA Ayenigbara I, Fadoju A. Determinants of Eatery Choice. Journal of Tourismology. December 2020;6(2):249-268. doi:10.26650/jot.2020.6.2.0038
Chicago Ayenigbara, Israel, and Andrew Fadoju. “Determinants of Eatery Choice”. Journal of Tourismology 6, no. 2 (December 2020): 249-68. https://doi.org/10.26650/jot.2020.6.2.0038.
EndNote Ayenigbara I, Fadoju A (December 1, 2020) Determinants of Eatery Choice. Journal of Tourismology 6 2 249–268.
IEEE I. Ayenigbara and A. Fadoju, “Determinants of Eatery Choice”, Journal of Tourismology, vol. 6, no. 2, pp. 249–268, 2020, doi: 10.26650/jot.2020.6.2.0038.
ISNAD Ayenigbara, Israel - Fadoju, Andrew. “Determinants of Eatery Choice”. Journal of Tourismology 6/2 (December 2020), 249-268. https://doi.org/10.26650/jot.2020.6.2.0038.
JAMA Ayenigbara I, Fadoju A. Determinants of Eatery Choice. Journal of Tourismology. 2020;6:249–268.
MLA Ayenigbara, Israel and Andrew Fadoju. “Determinants of Eatery Choice”. Journal of Tourismology, vol. 6, no. 2, 2020, pp. 249-68, doi:10.26650/jot.2020.6.2.0038.
Vancouver Ayenigbara I, Fadoju A. Determinants of Eatery Choice. Journal of Tourismology. 2020;6(2):249-68.