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Journal of Foodservice Business Research is a peer-reviewed journal published by Taylor & Francis, covering Customer Service Quality and Loyalty, Consumer Retail Behavior Studies, Consumer Behavior in Brand Consumption and Identification.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Foodservice Business Research 12 (3): 45–58.
Formats any DOI in Journal of Foodservice Business Research style. No sign-up. |
| Publishes research in | Customer Service Quality and Loyalty Consumer Retail Behavior Studies Consumer Behavior in Brand Consumption and Identification Culinary Culture and Tourism Wine Industry and Tourism |
| ISSN | 1537-8020 |
| Citation impact (2-yr) | 3.13 |
| h-index | 55 |
| i10-index | 417 |
| Total citations | 15,368 |
| Top institutions publishing here | Purdue University West Lafayette |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
This study assesses the direct influence of food quality and e-service quality on customer loyalty toward online food delivery (OFD) service and its indirect influence through the mediation of customer satisfaction and perceived value. This study uses a survey of 405 OFD service customers from Bandung, Indonesia. By applying variance-based partial least squares to evaluate…
ABSTRACT This study explored the dimensions of the physical environment of upscale restaurants to develop the DINESCAPE scale. Relevant literature in environmental psychology and marketing was reviewed, highlighting empirical and theoretical contributions. The procedures used in constructing and refining a multiple-item scale to assess DINESCAPE in the upscale restaurant setting are specified in this paper.…
The primary purpose of this study is to examine the antecedents to the intention to purchase local food by extending the theory of planned behavior with additional considerations of moral aspects. Structural equation modeling was conducted with a sample group comprising 695 U.S. consumers. The results showed that data fitted the hypothesized model fairly well…
ABSTRACT This paper seeks to explore the domain of tangible quality construct; reviews the existing literature and then proceeds to develop a scale called TANGSERV for measuring tangible quality in food service industry. It captures ambient factors such as music and temperature; design factors such as location and seating arrangement; and product/service factors such as…
Abstract Ethnically themed restaurants make up a substantial proportion of the food outlets in the hospitality industry, yet little is known about the effectiveness of theming. The goal of this study is to find out whether diners, with varying degrees of experience in a particular culture, evaluate authentic and themed ethnic restaurants differently. To this…
