Chinese Restaurants Research Articles

Cultural Interaction and Development: The Impact of Chinese Workplace Culture on Western Employee Productivity

This research project investigates the impact of Chinese workplace culture on the productivity of Western employees, with a focus on the role of cultural conflict in shaping workplace dynamics. Using data collected from a questionnaire administered to Western employees working in Chinese restaurants in Ontario, Canada, the study examines the degree to which cultural conflict influences productivity. Results indicate that cultural conflict does indeed contribute to reduced productivity to a certain extent. This paper also offers potential recommendations for mitigating cultural conflict and enhancing productivity in cross-cultural workplace settings.

Consumer Perceived Brand Innovativeness and Authenticity of Chinese Time-Honored Brand Restaurants: The Moderated Mediation Effect of Personal Traits.

Numerous time-honored brand restaurants are gradually losing their authenticity in the development process. Brand authenticity serves as a symbol of China's unique culinary culture, and consistency lies at the core of preserving its authenticity. Failure to integrate innovative elements into the original components can potentially erode the brand's consistent image, leading to a negative impact on perceived authenticity and purchase intention (PI). However, existing research has largely neglected to investigate the influence of consumer perceived brand innovativeness (CPBI) and consumer perceived brand authenticity (CPBA) specifically within the context of time-honored brand restaurants. Additionally, there is a lack of research examining the individual differences of consumers and how these intersect with time-honored brands. Therefore, our research aims to address these research gaps. The list of Chinese time-honored brands issued by the Ministry of Commerce of China served as the basis for the study's choice of time-honored restaurant brands. 689 relevant consumers were obtained through convenience sampling within China and the self-report method was adopted for data collection. Using the partial least squares structural equation modeling method and the SmartPLS software, the data was analyzed and the hypotheses were tested. CPBI positively influences PI. CPBA mediates the relationship between CPBI and PI. In contrast to personal innovativeness, which positively moderates the mediating relationship between CPBI and CPBA, nostalgia proneness moderates this relationship negatively. Our results revealed that both CPBI and CPBA have a positive impact on PI within the domain of consumption in Chinese time-honored brand restaurants. This study addresses the research gap in brand innovativeness and authenticity in these restaurants. Furthermore, we identified the influence of consumer traits in this context. Our results can assist time-honored brand restaurants to effectively innovate and preserve their traditions, which will ultimately contribute to a more authentic service experience.

How does emotional labor influence restaurant employees’ service quality during COVID-19? The roles of work fatigue and supervisor–subordinate Guanxi

PurposeThis study aims to test the relationship between emotional labor and service quality of the frontline employees of Chinese restaurants during the coronavirus disease pandemic (COVID-19). This study further investigated the mediating role of work fatigue (WF) and the moderating role of supervisor–subordinate Guanxi (SSG).Design/methodology/approachThe authors used a time-lag approach to gather data from a sample of 365 frontline staff members working in Chinese restaurants. All hypotheses were tested using SPSS and AMOS.FindingsFirst, restaurant frontline employees’ deep acting was associated with higher service quality, whereas surface acting leads to lower service quality. Second, WF mediated the relationship between emotional labor and service quality. Third, SSG moderated the impact of emotional labor on WF during COVID-19.Research limitations/implicationsAll variables measured in this study were self-reported by restaurant frontline employees, which may increase the risk of common-method bias. However, this study enriches the literature on emotional labor, WF and SSG during COVID-19.Practical implicationsCOVID-19 has severely affected the hotel, restaurant and catering sector and especially the psychological state and the work performance of frontline employees. Restaurant managers should implement some measures to improve employees’ service quality during COVID-19.Originality/valueThe present findings show that restaurant frontline employees adopted various emotional labor strategies when they were faced with higher than usual job demands and the risk of infection during COVID-19.

Effect of Delivery Service on University Student's Satisfaction & Reorder Intention on Chinese Restaurants in Korea

Effect of Delivery Service on University Student's Satisfaction & Reorder Intention on Chinese Restaurants in Korea

Nutritional quality of children's menus in restaurants: does cuisine type matter?

It is unknown whether the nutritional quality of children's menus varies depending on the cuisine type. This study aimed to investigate differences in the nutritional quality of children's menus by cuisine type in restaurants located in Perth, Western Australia (WA). Cross-sectional study. Perth, WA. Children's menus (n 139) from the five most prevalent restaurant cuisine types in Perth (i.e. Chinese, Modern Australian, Italian, Indian and Japanese) were assessed using the Children's Menu Assessment Tool (CMAT; range -5-21 with lower scores denoting lower nutritional quality) and the Food Traffic Light system, evaluated against Healthy Options WA Food and Nutrition Policy recommendations. Non-parametric ANOVA was used to test for a significant difference in total CMAT scores among cuisine types. Total CMAT scores were low for all cuisine types (range -2-5), with a significant difference between cuisine types (Kruskal-Wallis H = 58·8, P < 0·001). The highest total CMAT score by cuisine type was Modern Australian (mean = 2·27, sd = 1·41) followed by Italian (mean = 2·02, sd = 1·02), Japanese (mean = 1·80, sd = 2·39), Indian (mean = 0·30, sd = 0·97) and Chinese (mean = 0·07, sd = 0·83). When using the Food Traffic Light for assessment, Japanese cuisine had the highest percentage of green food items (44 %), followed by Italian (42 %), Modern Australian (38 %), Indian (17 %) and Chinese (14 %). Overall, the nutritional quality of children's menus was poor regardless of cuisine type. However, children's menus from Japanese, Italian and Modern Australian restaurants scored better in terms of nutritional quality than children's menus from Chinese and Indian restaurants.

Siomay Production with The Addition of Tilapia (Oreochromis Niloticus) Bone Meal

Fish bone meal is a product by preserving the fish bone in dry form followed by milling it into powder. Siomay is a food originating from China which is usually served by steaming or frying. This food is usually enjoyed along with tea (yam cha). Siomay, as one type dimsum is widely sold in Chinese restaurants and street vendors in Indonesia. The processing steps of making siomay with the addition of tilapia fish bone meal (Oreochromis niloticus) such as receiving of raw material, separating the bones from the meat, washing 1, boiling the fish bones, cutting the bones, drying the bones, grinding the bones, sieving the fish bone meal, kneading, molding followed by steaming and draining. The aim of this study was to describe the process of making siomay with the addition of tilapia fish bone and to describe the hedonic value and proximate value with different formulations. Formulations of fish bone meals were divided into four groups such as F1 (as a control), without any addition of fish bone meal, F2 6%, F3 7% and F4 12%. The hedonic values showed the panellists mostly liked the formulation of F1 with the addition of 6% of fish bone meal. Characteristics of proximate values of F1 resulted in the water content being 66.95%, fat content being 4.5%, protein content being 5.35% and ash content being 5.77%.

Microplastics in polystyrene-made food containers from China: abundance, shape, size, and human intake.

Polystyrene-made food containers (PMFCs) have been widely used as takeout containers in China. However, the pollution of microplastics (MPs) in PMFCs used in Chinese restaurants remains not well known. For the first time, this study analyzed MPs in PMFC samples (n = 354) collected from different restaurants in 28 Chinese cities. MPs were detected in all PMFC samples, with an abundance of 5-173 items/container. PMFC samples from Taiyuan (mean of 86 items/container) contained the highest mean abundance of MPs. A relatively lower abundance of MPs was found in PMFCs from Urumqi (mean of 19 items/container) and Fuzhou (18 items/container). Fiber was the predominant shape of MPs in most of the PMFC samples. The abundance of MPs in PMFCs was positively correlated with the proportion of fiber. The major polymer composition of MPs was polystyrene, accounting for a mean of 45-90% of total polymers for MPs in PMFCs from different cities. The abundance of MPs in PMFC samples was negatively correlated with the proportion of polystyrene. The mean estimated oral exposure of MPs for the general population in different Chinese cities was 0.24-1.4 items/kg bw/day. Such data is important for human MP exposure risk assessment and also for elucidating the sources of human exposure to MPs.

Assessing Food Safety Culture: A Comparative Study between Independent and Chain Mexican and Chinese Restaurants

This study aimed to assess the food safety culture in independent and chain Mexican and Chinese restaurants based on food handlers’ demographics and operational characteristics. A self-administered questionnaire was designed to collect data on-site from a stratified random sample of 300 food handlers, with the goal of having 75 food handlers from each stratum of independent and chain Mexican and Chinese restaurants. A total of 106 restaurants agreed to participate. This included 31 independent Chinese restaurants, 28 independent Mexican restaurants, 16 chain Chinese restaurants, and 31 chain Mexican restaurants. Independent t-tests and a one-way analysis of variance were used to analyze the data. There were significant differences in food handlers’ perceptions of leadership and environmental support in Mexican versus Chinese restaurants. Significant differences were found between the food handlers who received food safety training and those who did not. The respondents’ perception of leadership was significantly different among restaurants with different types of service. Perception of commitment to food safety was significantly different among food handlers of different ethnicities. Restaurant operators are recommended to focus on leadership styles, enhanced food safety training, and a physical environment more supportive of a positive food safety culture.

Antecedents of involvement in traditional food products in chinese food restaurants and its effect on customer intention

Purpose – On-site dining at restaurants can create a positive or negative feeling that affects customer attitudes, but this activity was affected by COVID-19 pandemic. After the pandemic has subsided, on-site dining behaviour began to recover, and restaurants need a competitive advantage to be successful. This study aims to analyse the factors that influence customers’ involvement with traditional Chinese food and whether this involvement with traditional Chinese food has an impact on intention to revisit and positive e-WOM. Design/Methodology/Approach – The study follows a quantitative approach based on the study’s framework. Data were collected through a survey using a purposive sampling method in five major cities in Indonesia, achieving a sample size of 221 respondents. PLS-SEM was used with SmartPLS™ version 3.3.3 to analyse the data obtained through the survey. Findings – The results show that food quality, nostalgia, convenience orientation, health involvement, involvement in luxury, and staff service have a positive relationship with involvement in traditional Chinese food, and that the involvement in traditional Chinese food itself has a significant influence on intention to revisit and positive e-WOM. Originality of the research – The study provides new insights and managerial implications for the involvement approach in the tourism industry.

Symbols of Survival: Finding the Oldest Chinese Restaurants in the United States

Symbols of Survival: Finding the Oldest Chinese Restaurants in the United States

Chinese Restaurant in Iran: Ethic food for tourism?

ABSTRACT This study is concerned with issues of food, ethnic cuisines, and tourism with specific reference to Chinese restaurants in a Middle Eastern country, namely Iran. This study tries to explore the environment surrounding food ethics for a particular cuisine in this country. Findings are based on interviews with managers from local Chinese restaurants. Data collected was thus supplemented by analysis of published materials and personal observations. Challenges involved in setting up and operating Chinese restaurants are identified. The research results also show that some action plans are needed for better understanding of the culture and food in China.

Image based beef and lamb slice authentication using convolutional neural networks

Meat adulteration affects customers and the market. Existing meat authentication methods usually rely on special devices, and thus are limited to professional use only. Fake lamb or beef slices made from duck and fat appear in some Chinese hotpot restaurants. This study present a customer–conducted method for detecting such adulteration. The method takes a single image as input, and authenticates it by using the textural features of meat slices. The authentication is rapid and non–destructive. The only device required is a mobile phone with a camera. A lightweight (thus high–efficient) convolutional neural network architecture called MTx–Net was built for this task. Fourteen convolutional layers in four blocks were used for extracting valid visual features. Techniques like residuals, depth–wise convolution, dropout and batch normalization were employed in the neural network. For training and testing the neural network, 77956 meat images were collected using 225Kg of meats. This method achieves 99.38% and 98.20% accuracy on lamb and beef slice authentication, respectively.

Association between neighborhood food environment and dietary diversity score among older people in Beijing, China: A cross-sectional study.

ObjectiveTo examine the association between the neighborhood food environment and dietary diversity score (DDS) among elderly people in China.MethodsParticipants were recruited from 12 communities in Beijing, China, in 2019, using a multi-stage stratified random sampling method. Participants (n = 1,764, 730 men) in this study were elderly people aged 65 to 80. A questionnaire survey was used to investigate the intake of various foods in the past 3 days, and their dietary diversity score (DDS) was calculated. Baidu Map Application Programming Interface was used to measure the neighborhood food environments, including the density of and proximity to different food outlets. Adjusted multiple linear regression was performed to estimate the association between the neighborhood food environment and DDS.ResultsA total of 1,800 questionnaires were distributed, and 1,775 questionnaires were returned. The questionnaire response rate was 98.6%. Among them, the number of valid questionnaires was 1,764, and the valid rate was 99.4%. The mean age of the participants was 69.7 ± 4.3, and the average DDS was 7.2 ± 1.4. Among the three types of stores, convenience stores had the best access, followed by greengrocers, and finally supermarkets. Sit-down restaurants had the nearest walking distance, Chinese fast-food restaurants had the largest number, and western fast-food restaurants were the most difficult to access. Better access to supermarkets tended to be associated with higher DDS score within all the buffer zones (250 m buffer zone: β = 0.495, P < 0.001; 500 m buffer zone: β = 0.341, P < 0.001; 800 m buffer zone: β = 0.163, P < 0.001; 1,000 m buffer zone: β = 0.243, P < 0.001). However, greengrocers were negatively associated with DDS score within all the buffer zones (250 m buffer zone: β = −0.475, P < 0.001; 500 m buffer zone: β = −0.161, P < 0.001; 800 m buffer zone: β = −0.090, P < 0.001; 1000 m buffer zone: β = −0.112, P < 0.001). As for convenience stores, we only found significant results within the 250 m buffer zone (β = 0.075, P = 0.002). Among the three types of restaurants, the results were inconsistent within different buffer zones. Sit-down restaurants were negatively associated with DDS score within 250 m buffer zone (β = −0.257, P < 0.001), and positively associated with DDS score within 1,000 m buffer zone (β = 0.018, P < 0.001). Living in areas with more Chinese fast-food restaurants tended to have higher DDS within 250 m buffer zone (β = 0.357, P < 0.001); however, there was a opposite result within 1,000 m buffer zone (β = −0.044, P < 0.001). Better access to western fast-food restaurants tended to be associated with lower DDS score within 500 m buffer zone (β = −0.235, P < 0.001) and higher DDS score within 1,000 m buffer zone (β = 0.189, P < 0.001). There was a negative correlation between the nearest distance to the supermarket and the DDS score (β = −0.002, P < 0.001), and the nearest distance to the greengrocer was directly positively correlated with the DDS score (β = 0.004, P < 0.001).ConclusionThis study suggests that supermarkets may increase the DDS score among older adults in Beijing, while greengrocers may reduce the DDS score. However, the current results are not strong enough to draw specific conclusions. Policymakers need to rely on more evidence to make specific policy recommendations.

Motivation, Satisfaction and Repurchase Intentions of Chinese Restaurant Customers: Evidence from the Accra Metropolis, Ghana

Purpose: Despite the fact that the customer base for Chinese restaurants in the Accra Metropolis is ever expanding, there is little evidence on the motivational and satisfaction elements that ramp up the customers’ repurchase desires; hence, denying these restaurants and others the opportunity to capitalise on these elements to maximise returns. This study, thus, using an explanatory research design, assessed the effect of motivation and satisfaction on repurchase intentions of customers of Chinese restaurants in the Accra Metropolis of Ghana.&#x0D; Methodology: Employing a multistage sampling technique, a sample of 218 customers were selected and included in the study. A structured closed-ended questionnaire was used to collect data for the analysis. Data were analysed using means, standard deviations, and regression techniques.&#x0D; Findings: The results showed that health, adventure, social interaction and family togetherness, culture and modern atmosphere drive Chinese restaurant customers to make repurchase decisions. It was also revealed that the Chinese restaurant customers find satisfaction in food quality, service quality, atmospherics and authenticity of services at the Chinese restaurants. Additionally, customer motivation and satisfaction were found to have significantly positive effects on repurchase intentions.&#x0D; Unique contribution to theory and practice: It was concluded that increased customer motivation and satisfaction is necessary for an expanded customer base for Chinese restaurants in the Accra Metropolis. Therefore, operators of Chinese restaurants should channel efforts into improving drivers for motivation and satisfaction.

COVID-19 and hospitality services: The role of information sources, believability, fear, and behavioral intentions

Based on the Social Amplification of Risk Framework (SARF) and crisis decision theory, this study examined the influence of trust in different types of information sources on the believability of COVID-19 information (BCI). Furthermore, the influence of BCI on fearfulness and the corresponding influence of fearfulness on the intention to use hospitality services and stay at home are analyzed. Structural equations modeling, using data from 1,017 American consumers, successfully confirmed the significant influences of trust in media and government on BCI and the corresponding positive effect of BCI on fearfulness. Additionally, the negative effects of fearfulness on intentions to visit hotels and restaurants (general and Chinese) and the positive effects of fearfulness on intentions to stay at home and use third-part food delivery services are validated. Trust in social media was not found to influence BCI and the negative effect of fearfulness on Chinese restaurants was weaker than that of general restaurants. Numerous implications are offered for practitioners.

Perceived value and behavioral intentions toward dining at Chinese restaurants in Bangladesh: the role of self-direction value and price fairness

PurposeThis paper investigates the effect of perceived value (hedonic value, utilitarian value, and conditional value) on customers’ behavioral intentions toward dining at Chinese restaurants in Bangladesh. Moreover, this study examines the mediating effect of self-direction value and the moderating effect of price fairness on the association between perceived value and behavioral intentions.Design/methodology/approachThe proposed model was empirically tested by collecting 390 useable responses from full-table service restaurants in Bangladesh via personal interview. Data were analyzed by testing the measurement model, predictive relevance, effect size and structural model using SMART PLS 3.FindingsThe research findings suggest that hedonic, utilitarian and conditional values significantly influence customers’ behavioral intentions toward dining at Chinese restaurants. Moreover, self-direction value partially mediates, and price fairness strongly moderates the linkage between perceived value and behavioral intentions.Practical implicationsThis sfloattudy offers useful insights for managers who want to know the factors influencing behavioral intentions toward dining at Chinese restaurants. The findings also assist restaurant practitioners in knowing that customers' perceived value via self-direction value (personal value) and price fairness strongly predict behavioral intentions.Originality/valueTo the best of the author’s knowledge, this research is the first attempt to delve into customers' behavioral intentions toward dining at Chinese restaurants with the proposed model.

Online Food Delivery System in India: Profile of Restaurants and Nutritional Value of Food Items

Online food delivery services (OFDs) have been growing steadily in India since the early 2000s, posing concerns about unhealthy eating behaviours and contributing to the rise of non-communicable diseases. Menu designing based on the principles of the ‘menu theory’ rarely emphasize the need to provide nutritional information or promote healthy eating behaviours. In this article, we characterized the restaurants and food items listed in a major Indian OFD service and describe the nutritional quality and price of different categories of food items. We conducted a cross-sectional study of all restaurants listed on the website of one of India’s largest OFD service during December 2020. A stratified random sample of 8,504 restaurants was obtained and the nutritional quality of all listed food items was extracted. We found that fast-food restaurants sold foods with the lowest price (Indian national rupee [INR]) [100 (IQR: 66, 150)] but with the highest calories (kilocalorie [kcal]) [194 (IQR: 130, 309)] and fat (g) [9 (IQR: 5, 16)]. Chinese cuisine restaurants sold more ‘soups and salads’ and served items with the second lowest calories per item served (kcal) [154 (IQR: 121, 230)], next only to Indian cuisine restaurants (kcal) [151 (IQR: 118, 210)]. Restaurants with high average cost (&gt;400 INR for two) served items with lower calories (kcal) [155 (IQR: 113, 226)] and had a higher proportion of healthier items on their menu but restaurants with higher median calories per item and a higher median price per item had higher average customer ratings. In conclusion, it can be said that restaurants that served items with the highest calories and fat were also the cheapest. There is a need to increase the number of affordable and healthier options on the menu of OFD restaurants to improve dietary consumption of Indians.

Exploring Role Behavior in Restaurant by Grey Model and Grey Structural Model

Based on GM (0,N) grey model and grey structure model in grey system theory, this study takes Chinese restaurant in tourist hotel as a case to analyze service role behavior. A total of 241 questionnaires were collected to calculate index weighted coefficients, and then 12 experts carried out an investigation to construct clusters. There were 12 dimensions of professional competencies, and a total of 50 indicator factors were analyzed for role behavior in a restaurant. According to the results, there are three role behaviors for service staff in Chinese restaurants: supportive, interactive, and integrative role behaviors. In theory, this reinterprets the meaning of catering service competencies and defines the role types of catering service staff. In practical applications, restaurant managers could apply this result to help service staff to understand their current role, in order to reduce their role pressure and to increase their job satisfaction and performance.

Transparency, authenticity and purchase intentions: Chinese independent restaurants

PurposeDrawing on signalling theory and focusing on independent restaurants, this study aims to investigate how business signals (transparency information and exposure) affect business transparency, food authenticity and, ultimately, purchase intentions.Design/methodology/approachUsing a 2 × 2 between-subject experimental design, Study 1 examines the recipe and an internet-famous restaurant, and Study 2 assesses the food supply chain and a celebrity-owned restaurant. Analysis of covariance and PROCESS are used to analyse the data.FindingsThe results suggest that while revealing information on recipes and food supply chains positively affects business transparency, exposure has no significant impact. Additionally, secret recipes and revealed food supply chains contribute to higher food authenticity, whilst being a celebrity owner or internet-famous restaurant negatively affects food authenticity.Research limitations/implicationsRestaurant managers must be strategic and selective about the kinds of business signals they wish to reveal to customers. Secret recipes lead to higher food authenticity, whereas the revealed recipes and revealed food supply chains elicit higher business transparency. Independent restaurants should not rely on celebrity owners or seek internet fame, as neither type of exposure contributes to transparency or authenticity.Originality/valueThis study advances the theoretical understanding of signalling theory relating to the determinants of transparency and food authenticity in a hospitality context. Contrary to previous studies, it reveals that exposure, as a transparency signal, has no impact on either business transparency or food authenticity. It extends knowledge and understanding of different types of independent restaurants, especially internet-famous restaurants.

α−Fe2O3 nanoparticles and hazardous air pollutants release during cooking using cast iron wok in a commercial Chinese restaurant

Long-term exposure to fine particles (PM2.5), ultrafine particles (UFPs), and volatile organic compounds (VOCs) emissions from cooking has been linked to adverse human health effects. Here, we measured the real-time number size distribution of particles emitted when cooking two served food in Chinese restaurants and estimated the emission rate of UFPs and PM2.5. Experiments were conducted under a control hood, and both online measurement and offline analysis of PM2.5 were carried out. The measured emission rates of PM2.5 generated from deep-frying and grilling were 0.68 ± 0.11 mg/min and 1.58 ± 0.25 mg/min, respectively. Moreover, the UFPs emission rate of deep-frying (4.3 × 109 #/min) is three times higher than that of grilling (1.4 × 109 #/min). Additionally, the PM2.5 emission of deep-frying was comprised of a considerable amount of α−Fe2O3 (5.7% of PM2.5 total mass), which is more toxic than other iron oxide species. A total of six carcinogenic HAPs were detected, among which formaldehyde, acrolein, and acetaldehyde were found to exceed the inhalation reference concentration (RfC) for both cooking methods. These findings can contribute to future evaluation of single particle and HAPs emission from cooking to better support toxicity assessment.