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The Impact of Culture on the Decision Making Process in Restaurants

Description: Understanding the process of consumers during key purchasing decision points is the margin between success and failure for any business. The cultural differences between the factors that affect consumers in their decision-making process is the motivation of this research. The purpose of this research is to extend the current body of knowledge about decision-making factors by developing and testing a new theoretical model to measure how culture may affect the attitudes and behaviors of consumers in restaurants. This study has its theoretical foundation in the theory of service quality, theory of planned behavior, and rational choice theory. To understand how culture affects the decision-making process and perceived satisfaction, it is necessary to analyze the relationships among the decision factors and attitudes. The findings of this study contribute by building theory and having practical implications for restaurant owners and managers. This study employs a mixed methodology of qualitative and quantitative research. More specifically, the methodologies employed include the development of a framework and testing of that framework via collection of data using semi-structured interviews and a survey instrument. Considering this framework, we test culture as a moderating relationship by using respondents’ birth country, parents’ birth country and ethnic identity. The results of this study conclude, in the restaurant context, culture significantly moderates consumers’ perception of service quality, overall satisfaction, and behavior intention.of OA.
Date: August 2015
Creator: Boonme, Kittipong
Partner: UNT Libraries

School lunches in country and city.

Description: Discusses the importance of the development and implementation of school lunch programs in both rural and urban schools.
Date: March 1942
Creator: Sherman, Caroline B. (Caroline Baldwin); Southworth, Herman M. (Herman McDowell), 1909- & Klayman, Maxwell Irving, 1917-
Partner: UNT Libraries Government Documents Department

Care of food in the home.

Description: Provides information about the causes of food spoilage and suggests methods for keeping foods in good condition.
Date: 1936
Creator: United States. Bureau of Home Economics.
Partner: UNT Libraries Government Documents Department

A New Technological Era for American Agriculture

Description: The report concludes that these technologies have the potential to provide new solutions to many agricultural problems. The challenge, however, will be whether government, industry, and the public can strike the proper balance of direction, oversight, and use to allow these technologies to flourish. Congress will be faced with many issues and choices as American agriculture moves into this new era.
Date: August 1992
Creator: United States. Congress. Office of Technology Assessment.
Partner: UNT Libraries Government Documents Department

U.S. grades for beef.

Description: A consumer guide to U.S. federal meat grades. Includes examples of the stamps used to mark meat, a chart of beef cuts, and a suggested cooking guide for meat cuts and grades.
Date: 1957
Creator: United States. Agricultural Marketing Service. Livestock Division.
Partner: UNT Libraries Government Documents Department