Service Outlets Research Articles

BUILDING BRAND AWARENESS THROUGH PRODUCT QUALITY AND SOCIAL MEDIA MARKETING FOR FOOD SERVICE BUSINESS DEVELOPMENT

Objective: This study investigates the role of product quality and social media marketing on brand awareness in the food service industry, mainly focusing on pastry and beverage establishments in Bandung, Indonesia. Theoretical Framework: Brand awareness is crucial for consumer decision-making, with product quality playing a significant role in brand recognition. The study explores the role of social media platforms, especially in promoting product branding within the competitive food service sector. Method: A survey was conducted among 150 consumers of a food service outlet in urban Bandung, Indonesia, specialising in pastries and beverages. Quantitative methods were employed, and data was analysed using multiple regression analysis. Results and Discussion: Both product quality and social media marketing significantly impact brand awareness. However, social media communication only partially affects brand awareness, suggesting additional factors influence consumer perceptions. Research Implications: Recommendations are provided for researchers and practitioners in the hospitality industry, emphasising the importance of leveraging social media for digital marketing and integrating product quality to enhance brand awareness. Originality/Value: This study underscores the evolving role of digital technology, particularly social media, in shaping brand awareness in the food service sector. It highlights the necessity of combining product quality and digital marketing strategies to promote brand recognition and achieve business development objectives effectively.

Facility characteristics preferred by older men seeking medical male circumcision services in Kenya: qualitative findings from the ‘Tasco’ study (May 2014-June 2016)

Primary healthcare facilities are central to the implementation of voluntary medical male circumcision (VMMC) as points of access to integrated health services in line with the Kenya AIDS Strategic Framework II (2020/21-2024/25). Knowledge of factors that explain men’s uptake of VMMC and sexual health services at these facilities and preferences of where to get the services remain poorly understood. Using qualitative methodologies, we examined factors that determined facility choice for VMMC services and reasons for preferring the facility among men aged 25–39 years who previously underwent VMMC. The current study draws from focus group discussion interviews with circumcised men and their partners conducted as part of a randomized controlled trial to assess impact of two demand creation interventions in western Kenya. This involved 12 focus group discussions (FGD) with 6–10 participants each. Six FGDs were conducted with circumcised men, and 6 with their sex partners. Thematic issues relevant to a predetermined framework were identified. The themes were organized as follows: service availability, accessibility, affordability, appropriateness and, acceptability. Facility location, physical layout, organization of patient flow, infrastructure, and service provider skills were the outstanding factors affecting the choice of VMMC service outlets by men aged 25–39 years. Additionally, preferences were influenced by individual’s disposition, attitudes, knowledge of VMMC services and tacit balance between their own recognized health needs versus desire to conform to social-cultural norms. Facility choice and individual preference are intricate issues, simultaneously involving multiple but largely intra-personal and facility-level factors. The intrapersonal dimensions elicited may also reflect differential responses to strategic communications and demand creation messages with promotion and prevention frames.

Self-confidence Fermatean fuzzy trust network-driven consensus fusion framework: A new energy vehicle power battery recycling service outlet selection

The selection of new energy vehicle power battery (NEVPB) recycling service outlet will promote the rapid development of new energy vehicle industry. In order to cope the green and low-carbon development path of NEVPB recycling under information uncertainty and interaction. This paper intends to construct a multidimensional consensus fusion framework of self-confidence Fermatean fuzzy trust network. Firstly, individuals express their opinions based on Fermatean fuzzy sets with self-confidence (FFS-SC). Subsequently, a novel trust propagation and aggregation is built to obtain complete trust relations, and weights of individuals are determined by trust network, self-confidence, and relative deviation. Meanwhile, the trust network- driven consensus feedback mechanism is developed to collect evaluation information. Furthermore, the correlation coefficient to eliminate the homogeneity influence of indicators. In addition, the decision results are derived by Multi-Attributive Border Approximation area Comparison (MABAC) method. Finally, an applied case with five NEVPB recycling service outlets selection is presented to verify the feasibility of the established framework, and the effectiveness is further demonstrated through sensitivity analysis and comparative analysis. The case results show that the indicator with demonstration of recycling service outlet and market supervision departments strengthen supervision indicators have great impact on NEVPB recycling service outlets selection. Furthermore, this paper has reference significance for standardizing the management policy and technology of power battery recycling and realizing the green and low-carbon environmental protection of the whole life cycle of new energy vehicles.

When one door closes: a qualitative exploration of women’s experiences of access to sexual and reproductive health services during the COVID-19 lockdown in Nigeria

BackgroundCOVID-19 pandemic widely disrupted health services provision, especially during the lockdown period, with females disproportionately affected. Very little is known about alternative healthcare sources used by women when access to conventional health services became challenging. This study examined the experiences of women and adolescent girls regarding access to sexual and reproductive health (SRH) services during the COVID-19 lockdown in Nigeria and their choices of alternative healthcare sources.MethodsThe study sites were two northern states, two southern states, and the Federal Capital Territory. Qualitative data were obtained through 10 focus group discussion sessions held with married adolescents, unmarried adolescents, and older women of reproductive age. The data were transcribed verbatim and analysed using a thematic approach and with the aid of Atlas ti software.ResultsWomen reported that access to family planning services was the most affected SRH services during the COVID-19 lockdown. Several barriers to accessing SRH services during COVID-19 lockdown were reported, including restriction of vehicular movement, harassment by law enforcement officers, fear of contracting COVID-19 from health facilities, and fear of undergoing compulsory COVID-19 tests when seeking care in health facilities. In the face of constrained access to SRH services in public sector facilities during the COVID-19 lockdown, women sought care from several alternative sources, mostly locally available and informal services, including medicine vendors, traditional birth attendants, and neighbours with some health experience. Women also widely engaged in self-medication, using both orthodox drugs and non-orthodox preparations like herbs. The lockdown negatively impacted on women’s SRH, with increased incidence of sexual- and gender-based violence, unplanned pregnancy resulting from lack of access to contraceptives, and early marriage involving adolescents with unplanned pregnancies.ConclusionCOVID-19 negatively impacted access to SRH services and forced women to utilise mostly informal service outlets and home remedies as alternatives to conventional health services. There is a need to ensure the continuity of essential SRH services during future lockdowns occasioned by disease outbreaks. Also, community systems strengthening that ensures effective community-based health services, empowered community resource persons, and health-literate populations are imperative for overcoming barriers to healthcare access during future lockdowns.

Utilitarian vs hedonic roles of service robots and customer stereotypes: a person–environment fit theory perspective

PurposeDrawing on person–environment fit theory, this study aims to investigate how the relationships between service task types (i.e. utilitarian and hedonic service tasks) and perceived authenticity (i.e. service and brand authenticity) differ under different conditions of service providers (human employee vs service robot). This study further examines whether customers’ stereotypes toward service robots (competence vs warmth) moderate the relationship between service types and perceived authenticity.Design/methodology/approachUsing a 2 × 2 between-subjects experimental design, Study 1 examines a casual restaurant, whereas Study 2 assesses a theme park restaurant. Analysis of covariance and PROCESS are used to analyze the data.FindingsBoth studies reveal that human service providers in hedonic services positively affect service and brand authenticity more than robotic employees. Additionally, the robot competence stereotype moderates the relationship between hedonic services, service and brand authenticity, whereas the robot warmth stereotype moderates the relationship between hedonic services and brand authenticity in Study 2.Practical implicationsRestaurant managers need to understand which functions and types of service outlets are best suited for service robots in different service contexts. Robot–environment fit should be considered when developers design and managers select robots for their restaurants.Originality/valueThis study blazes a new theoretical trail of service robot research to systematically propose customer experiences with different service types by drawing upon person–environment fit theory and examining the moderating role of customers’ stereotypes toward service robots.

Shifting reasons for older men remaining uncircumcised: Findings from a pre- and post-demand creation intervention among men aged 25-39 years in western Kenya.

Voluntary medical male circumcision (VMMC) reduces men's risk of acquiring Human immunodeficiency virus (HIV) through vaginal sex. However, VMMC uptake remains lowest among Kenyan men ages 25-39 years among whom the impact on reducing population-level HIV incidence was estimated to be greatest at the start of the study in 2014. We conducted a pre- and post-intervention survey as part of a cluster randomized controlled trial to determine the effect of two interventions (interpersonal communication (IPC) and dedicated service outlets (DSO), delivered individually or together) on improving VMMC uptake among men ages 25-39 years in western Kenya between 2014 and 2016. The study had three intervention arms and a control arm. In arm one, an IPC toolkit was used to address barriers to VMMC. In arm two, men were referred to DSO that were modified to address their preferences. Arm three combined the IPC and DSO. The control arm had standard of care. At baseline, uncircumcised men ranked the top three reasons for remaining uncircumcised. An IPC demand creation toolkit was used to address the identified barriers and men were referred for VMMC at study-designated facilities. At follow-up, those who remained uncircumcised were again asked to rank the top three reasons for not getting circumcised. There was inconsistency in ranking of reported barriers at pre- and post- intervention: 'time/venue not convenient' was ranked third at baseline and seventh at follow-up; 'too busy to go for circumcision' was tenth at baseline but second at follow-up, and concern about 'what I/family will eat' was ranked first at both baseline and follow-up, but the proportion reduced from 62% to 28%. Men ages 25-39 years cited a variety of logistical and psychosocial barriers to receiving VMMC. After exposure to IPC, most of these barriers shifted while some remained the same. Additional innovative interventions to address on-going and shifting barriers may help improve VMMC uptake among older men.

From Refueling the Tank to Refilling the Stomach: The Predictors of Gas Station Foodservice Outlets towards Customer Perspectives

This study examines the impact of the physical environment on customer satisfaction and behavioral intentions in quick-service restaurants (QSRs) and gas stations. The purpose is to investigate how atmospherics such as layout, lighting, and decor influence customer perceptions and behaviors across these service environments. A quantitative approach was employed, utilizing a structured questionnaire administered to 400 respondents. They are customers of gas station food service outlets in Klang Valley. Findings reveal a significant positive correlation between favorable food quality, service quality, service convenience, and atmosphere towards customer perspective, and intention to revisit QSRs in the gas stations. The implications suggest that managers in these sectors should prioritize enhancing their physical surroundings to improve customer experience and loyalty. This study contributes to the literature by offering empirical insights into the role of ambiance beyond traditional service factors in influencing consumer behavior across diverse service contexts.

Revisiting intention in food service outlet of five-star hotels: A quantitative approach based on food service quality

This research looked at how food service quality impacts guest satisfaction and revisited the intention of a hotel’s food service outlet. We have collected 260 responses from restaurant patrons of 17 five-star hotels, and the proposed correlations were carried out using PLS-SEM. A questionnaire was administered to the restaurant guest of five-star hotels, resulting in evidence confirming two of the three presented hypotheses and the five-dimensional nature of DINESERV. This study examines the DINESERV application in restaurants to advance knowledge of food service quality. The research provides empirical insights regarding food service quality and guest satisfaction, being simultaneously linked with a revisiting intention. The DINESERV analysis of this study broadens knowledge within and beyond hotel management research. The output of the study has enhanced understanding of learning and thinking of the best practice in the hotel industry’s food service quality. The study assesses food service quality and answers some fundamental questions concerning the importance of guest satisfaction, its practical implications, and understanding why guests are likely to return to a five-star hotel in Bangladesh. The hotel’s food and beverage manager can apply the study findings to create a valuable experience for their hotel guests so that they would like to return, and ensure revenue.

Indoor air quality and its determinants in underground shopping malls in Korea

Underground shopping malls (USMs) are often open or semi-open environments with interconnected passageways, resulting in the sharing of indoor air. However, indoor air quality (IAQ) within these spaces can vary due to many diverse emission sources. We investigated the relationships between IAQ and geographical areas, as well as IAQ and store types, within USMs, in Korea.In 2020, we studied 10 different USMs, with a total of 128 outlets. We conducted comprehensive IAQ assessments (including measurements of fine particles (PM2.5), aldehydes, and volatile organic compounds (VOCs)) in stores, passages, and outdoor areas. The stores were categorized into three types: clothing, fashion accessories, and food services. Additionally, we measured environmental factors such as CO2 levels and presence of storefront walls.PM2.5 levels were higher outdoors, whereas aldehyde and VOC levels exhibited elevations within passages and the interior of stores than in the outdoor environment. The store-to-passage ratios for PM2.5, individual aldehydes, and VOC concentrations ranged from 1.06 to 4.93. Formaldehyde and total VOC (TVOC) concentrations were found to be elevated in clothing and fashion accessory stores, whereas PM2.5 concentrations were more prominent in food service establishments. Specific individual compounds, including propionaldehyde, hexaldehyde, benzene, n-heptane, toluene, n-octane, xylene, d-limonene, n-undecane, n-dodecane, and ethylbenzene concentrations exhibited associations with store types. Multivariate regression models demonstrated positive associations between most aldehydes and VOCs with CO2 concentrations and presence of storefront walls.This study underscored variations within USMs based on area and store type. Aldehyde and VOC concentrations were notably higher in clothing and fashion accessory stores than in food service outlets; these elevations were closely linked to CO2 levels and presence of storefront walls. These findings suggest that monitoring CO2 levels within USM stores, optimizing air-conditioning systems, and designing future stores without storefront walls can collectively contribute to an overall improvement of IAQ within USMs.

Diet-Related Disease Prevention in a Rural Australian Setting: Understanding Barriers, Enablers, and the Role of Rural Health Services in Supporting Changes in Local Rural Food Environments

Bold and comprehensive action is needed to prevent diet-related diseases in rural areas, which includes improving food environments to enable healthier dietary practices. Rural health services are integral to the health of rural populations, yet their role in community disease prevention is not swell understood. This study sought to understand health service, local government, and food outlet stakeholders’ perspectives on (1) the drivers of unhealthy retail environments in a rural setting; (2) the role of rural health services in supporting changes in local food environments; and to (3) identify characteristics of potential interventions. Two Group Model Building workshops were held with health service and local government leaders (n = 9), and interviews were conducted with local food outlet participants (n = 13). Key themes included ‘enablers to healthier food environments’, ‘barriers to healthier food environments’, ‘Rural health services are a leading broker of knowledge for healthy food environments’, and ‘characteristics of desirable healthy food environment interventions.’. Rural health services can play a key role in addressing the current barriers to healthy food environments in rural areas. Effective promotion of healthier diets in rural populations will require consideration of key stakeholder perspectives and the development of further evidence on the role that rural health services can play in improving the healthiness of food environments.

Exploring the 5Rs Holistic Model for Zero Food Waste in Saudi Arabian Food Service Outlets

Background: The proportion of food waste in the Kingdom of Saudi Arabia, particularly in food service outlets, sends an important and urgent call for a holistic model to either prevent or at least properly manage this high level of food waste. This study draws on the European Union Waste Hierarchy Framework and the United States Environmental Protection Agency Food Recovery Framework to develop a holistic model to manage the high rate of food waste in Saudi food service outlets. Methods: This study adopted the Standards for Reporting Qualitative Research using one-to-one interviews with food service experts to explore the current and appropriate practices for food waste prevention. The in-depth interviews discussed the implementation of the 5Rs hierarchy, which includes reducing food surplus and waste at the source, redistributing food surplus to needy people, reusing food surplus/waste, recycling food waste, and recovering food waste benefits, i.e., bioenergy production. Results: The successful implementation of the 5Rs hierarchy depends on effective collaboration between the key stakeholders, i.e., policy makers, food industry administrators, non-governmental organizations, and customers. The effective management of the food supply chain is also vital to avoid food surplus and prevent waste in food service outlets. Additionally, sustainable production by staff and responsible consumption by consumers contribute effectively to the implementation of the 5Rs model, which contributes to the achievement of zero food waste and, ultimately, to sustainable development. Conclusions: This study provided a novel hierarchy model, which has five tiers, aiming to avoid food waste. The successful implementation of this model will lead to several significant positive impacts on the economy, community, and environment.

Research on the Site Selection Model of Express Service Outlets based on BP Neural Network

With the continuous development of the times, urban planning for the development of the logistics industry puts forward higher requirements, but also for the development of the express industry provides a more potential market, and how to efficiently carry out the site selection of express service outlets has become a difficult problem, so for the current market demand and the current situation. This paper combines the fuzzy comprehensive evaluation method, the establishment of a four-level comprehensive assessment system, the use of BP neural network training, the city express service outlets for scientific site selection and validation analysis, to get the region of the optimal location of each courier service outlets for the city courier service outlets to provide a scientific site selection program.

Public health concerns for food contamination in Ghana: A scoping review.

Nutrition is sturdily and rapidly becoming the foremost determinant of health in today's Sars-Cov-2 and climate change ravaged world. While safe food sustains life, contamination obliterates its values and could result in death and short to long term morbidity. The purpose of this scoping review is to explore food contamination in Ghana, between 2001-2022. Using Arksey and O'Malley's procedure, a systematic literature search from PubMed, JSTOR, ScienceDirect, ProQuest, Scopus, Emeralds Insight, Google Scholar, and Google was carried out. Following the inclusion criteria, 40 published and grey literature were covered in this review. The review revealed the following: Studies on food contamination involving Greater Accra, Ashanti, Central, and Eastern Regions alone account for over 50% of the total number of such studies conducted in Ghana; regulators failed in enforcing regulations, monitoring and supervision; managers failed to provide adequate infrastructure and facilities. The most common food safety risks of public health concern are: i) micro-organisms (E. coli/faecal coliforms, Staphylococcus aureus, Salmonella spp, Bacillus cereus, and Viral hepatitis); ii) drugs (Amoxicillin, Chlortetracycline, Ciprofloxacin, Danofloxacin, and Doxycycline) and; iii) chemicals (Chlorpyrifos). Salad, vegetables, sliced mango, meat pie, and snail khebab are of high public health risks. The following deductions were made from the review: Highly contaminated food results in death, short to long term morbidity, economic loss, and threatens to displace Ghana's efforts at achieving the Sustainable Development Goals (SDG) 2. Thus, Government must resource key regulatory bodies to enhance their operational capacity, regulators must foster collaboration in monitoring and supervision of food vendors, and managers of food service outlets must provide adequate facilities to engender food safety culture.

Factors affecting condom use among fishers in Elmina fishing community in Ghana.

Although it is well known that low condom usage among fishers contributes to high HIV prevalence in fishing communities, little is known about the attitudes, beliefs, and behaviors of fishers when it comes to the use of condoms. This article is a follow-up to a cross-sectional study that used a mix-method design for data collection and analysis to examine the connection between mobility and the risk of contracting HIV among 385 fishers in the Elmina fishing community of Ghana. The Health Belief Model is utilized in the discussions to analyze attitudes and actions toward condom use among the fishers in Elmina. Over 40% of respondents who said they had intercourse in the previous year did not use condoms. The results show that male fishers are more likely than female fishers to use condoms during sexual activity, and younger fishers are more likely to use condoms than older fishers. More condoms were used by educated fishers than by less educated or uneducated fishers. According to the study, female fishers use less condoms than male fishers since they are unable to convince their partners to use them when they refuse to. Additionally, the findings show that slightly more than one in 10 respondents did not use condoms because they believed their sexual partner to be attractive and unlikely to carry any sexual infection. There is a general low perception of HIV susceptibility and severity resulting in the low condom usage among the fisherfolks according to the results. The article urges civil society organizations in the study area to investigate ways to incorporate the provision of free condoms to fishers and at the numerous fishing destination sites along the coast of Elmina. The regular use of condoms in Elmina and the nearby fishing areas should also be emphasised through this outreach or mobile HIV service outlets.

Arduino Based Restaurant Menu Ordering System

Abstract The role of restaurants, canteens, other forms of eatery and food service outlets are becoming very big part of most economies at different levels. However improvement in customer experience while making orders plays a very critical role in having a smooth and efficient menu ordering process. This article presents a novel hybrid approach that tackles the challenges associated with menu ordering especially in the post-covid era; both from software and hardware perspectives. First, a web-application - powered by ReactJS and GraphQL, which enables order request anywhere at any time was developed. In addition, is the implementation of hardware with mobility feature on trips to the restaurant using two Arduino microcontrollers (transmitter and receiver). The result allows the user to browse through a catalogue, check-in and out on a Thin-Film-Transistor (TFT) liquid-crystal display (LCD) and deliver a seamless experience to the customer.

The economic and environmental impacts of shared collection service systems for retired electric vehicle batteries

One of the impending consequences of the rapid penetration of electric vehicles (EVs) is that a substantial amount of expired EV batteries will present an increasing waste collection and management problem, particularly in the urban context. Motivated by a lack of research on this issue, this paper comprehensively evaluates the relative benefits of shared versus non-shared collection systems, where the service outlets are not exclusive to specified automakers. Using a mixed-integer optimization model, the analysis features spatiotemporal and multiple stakeholder complexities. Based on the historical monthly EV sales data from 2016 to 2021, a representative case study of Beijing, China is conducted, including 16 district centers, 32 major automobile manufacturers, 153 collection service outlets and 4 disposal centers. The results show that a shared collection service system leads to higher profitability, higher collection rates, increased environmental benefits and improved facility utilization. Consequently, this research contributes to supply chain liberalization to foster the efficient waste management of EV batteries. With a further model extension, it can also provide decision support for the policy-making of more countries.

From control systems to safety culture in the global foodservice outlet arena: A Balearic Islands perspective.

BackgroundDespite the efforts made by companies and authorities in food safety control systems, there is currently a gap between the theoretical knowledge of the workforce and their real behavior in food service outlets in the hotel, restaurant, and catering sector (HORECA). Approaches and methodsThe proposed method involves the psychological empowerment of food business operators as well as food safety authorities and external consultants. This is achieved via an information and communication technology (ICT) platform, where they perform a self-assessment verification and the result is a rating score and a non-compliance traffic light, respectively, which is supervised by food safety authorities before it is displayed on a public platform for consumers to make an informed choice in real time. Conclusionsand future trends: The QxQ program strategy focuses on food handlers and food companies to promote their awareness of the dangers to consumers and the importance of the smarter control they perform. Through ICT empowerment, the QxQ program develops a geographically and technologically scalable strategy with respect to the scope of food safety culture in the Balearic Islands and therefore with the potential to be adopted at any location.The purpose of this commentary is to look toward the future, where food business operators, outside consultant technicians, as well as regulators, work together using cutting-edge technological solutions, to harmonise the interpretation of food safety regulations for a consistent approach and their due diligence at the EU and global level.

Navigating the challenges of neuro-oncology in Africa: addressing diagnostic and treatment barriers in the region: a correspondence

Navigating the challenges of neuro-oncology in Africa: addressing diagnostic and treatment barriers in the region: a correspondence

Composite Materials Based on Waste Cooking Oil for Construction Applications

Used cooking oil after the thermal processing of food constitutes a difficult-to-degrade waste product, the quantities of which are increasing yearly due to the increasing pace of life and the establishment of new food service outlets. Frying allows for the preparation of a large amount of food for consumption in a short time but alters the physical and chemical properties of the oil used, which then becomes harmful to human health. Despite several possibilities for using waste cooking oil, environmentally safe ways to manage it are still being sought. In an effort to reduce the amount of waste, using cooking oil as a binder for the benefit of the construction industry seems plausible. This paper presents a literature review on the use of waste cooking oil to produce composite materials for construction purposes, addressing the process parameters of tipping solid materials comprising vegetable oil as a binder and examining their strength and absorbability. Methods of obtaining oil binders, either comprising vegetable oil alone or various mixtures, are described. In addition, the advantages of producing and using “green” materials are presented.

Development of the Menu Assessment Scoring Tool (MAST) to Assess the Nutritional Quality of Food Service Menus.

Preventing the rise in obesity is a global public health priority. Neighbourhood environments can help or undermine people's efforts to manage their weight, depending on availability of nutritious and nutrient-poor 'discretionary' foods. The proportion of household food budgets spent on eating outside the home is increasing. To inform nutrition policy at a local level, an objective assessment of the nutritional quality of foods and beverages on food service menus that is context-specific is needed. This study describes the development and piloting of the Menu Assessment Scoring Tool (MAST), used to assess the nutritional quality of food service menus in Australia. The MAST is a desk-based tool designed to objectively assess availability of nutrient-poor and absence of nutritious food and beverages on food service menus. A risk assessment approach was applied, using the best available evidence in an iterative way. MAST scores for 30 food service outlets in one Local Government Authority in Perth, Western Australia highlight opportunities for improvements. MAST is the first tool of its kind in Australia to assess the nutritional quality of food service menus. It was practical and feasible to use by public health nutritionists/dietitians and can be adapted to suit other settings or countries.