Nutritional Labelling in Malaysian Full Service Restaurant Menu (original) (raw)
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Customer Perception on Nutritional Information in Restaurant Menu
Procedia - Social and Behavioral Sciences, 2012
As more customers are educated therefore they are picky about daily food intake. The customer are demanding for more information to be displayed not only for the package food and to date they are looking at nutritional information to be included in the menu. Consequently, this study sought to investigate customer perception towards providing the nutritional information in full service restaurants menu and how it contributes to their purchase decisions. These findings produced significant indicators not only to the existing restaurant operators but also to those individuals or companies who intent to venture into foodservice businesses.
Customers' Desire Towards Menu Labeling in Quick-service Restaurants
As people nowadays become more concerned with healthy food and thinking about what they eat to maintain their weight, so there is a demand for nutritional information to be posted in restaurants menus. Therefore, this research seeks to identify customers' desire for menu labeling. Also to determine what kind of nutritional information exactly they want. Also to demonstrate the format and method of presenting nutritional information in restaurants. A sample of 594 quick-service restaurant customers in Cairo responded to an online questionnaire. Results of this research revealed that customers have a significant desire toward presenting menu labeling in quickservice restaurants. In addition, restaurants have to obligate to post nutritional information on their menus. Also, they want to see the number of calories, amount of fats, cholesterol, protein, and sugar written in a percent daily value format and displayed in the menu boards and menus.
Restaurant Operator's Receptiveness towards Providing Nutritional Information on Menu
Procedia - Social and Behavioral Sciences, 2012
The increasing chronic diseases associated with imbalance and substantive nutritional intake has witnessed the awakening concerned among restaurant customers. Studies revealed that customers positively valued nutritional information in the full service restaurant menus. However, the extent of restaurateurs' willingness and obstacles in providing the nutritional information in restaurant menu has not been widely explored. This study empirically investigates Malaysian full service restaurateurs' responsiveness towards providing nutritional information in the menu. Result demonstrates disparity between the serious concerns of customers with the operators' responsiveness particularly on certain issues.
The increasing risk of obesity and heart-related diseases directly related to the consumption of food away from home (especially at restaurants) without keeping a track on nutritious or unhealthy ingredient's intake has created an alarming concern among Ireland's customers dining at restaurants. Many types of research have shown that the impact of nutritional information present on the restaurant' menu has a very positive impact on the consumers. However, the information loses its value when the consumer does not take a look at it. This study emphasizes on investigating how many Dublin's population responses to the nutritional information given on the menu card before making a choice. Which ultimately means that do customers (after reading the nutritional information on the restaurant's menu) prefer to buy the healthy and nutritious option or prefer to buy the unhealthy one?
Roczniki Państwowego Zakładu Higieny
Background. Providing nutritional information in catering establishments in Poland, it is not mandatory, at the same time this type of information may affect the attitudes and behavior of consumers. Objective. The purpose of this research was to define the influence of nutritional information upon customer attitude and behaviour in eating out establishments. Material and methods. An online consumer survey was conducted in 2016. The quantitative research was undertaken in the form of a questionnaire among a group of 403 people selected in terms of age (18-35 years old), residence (big cities) and frequency of eating out or away from the home. Results. The results of this research show that the respondents’ perception of information was positive and influenced both their perception of the eating out establishment, as well as their purchasing decisions. Only gender was statistically important for the differentiation of the consumers’ behaviour within the scope analyzed. Conclusions. Th...
Nutritional information on restaurant menus: Who cares and why restauranteurs should bother
International Journal of Contemporary Hospitality Management, 2009
Purpose -Dining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full-service restaurants. Design/methodology/approach -Data were collected from 502 participants at a full-service restaurant on a university campus, through a survey questionnaire. Correlations, ANOVA, and descriptive statistics were utilized for data analysis. Findings -Some market segments would dine out more often in restaurants if NI was made available. Segments concerned about NI are females, those aged 35 to 65, and those belonging to the higher income and college-educated strata. Consumers eating healthy food at home are more likely to use NI in restaurants, as are those who dine out as a necessity. NI that consumers are most concerned about concerns fat, saturated fat, and trans-fat.
Restaurant Operators and Nutritional Information
Journal of ASIAN Behavioural Studies, 2018
The increasing of chronic diseases associated with imbalance and substantive nutritional intake witness the awakening concern among restaurant customers. Studies revealed that customers positively valued the availability of nutritional information in the full service restaurant menu. However, the extent of restaurateurs’ willingness and obstacles in providing the nutritional information in restaurant menu has not been widely explored. This study empirically investigates the Malaysian full service restaurateurs’ responsiveness towards providing nutritional information in the menu. Result demonstrates there is a slight disparity between the serious concerns of customers with the operators’ responsiveness particularly on certain issues. Keywords: Nutritional Information; Full Service Restaurant; Operators. eISSN 2514-7528 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http:/...
Journal of Retailing, 2009
Within the context of quick service restaurant meals, three studies (a consumer diary study, web-based experiment, and longitudinal experiment) examine how accurately consumers estimate calorie, fat, and sodium content and explore how objective nutrition information may influence product evaluations, perceptions, and purchase intentions. The results indicate that many consumers have little understanding of the calorie, fat, and sodium levels of many typical quick service meals, and this is especially true for less healthful meals. Consistent with rationale drawn from the expectancy-disconfirmation paradigm, results demonstrate that menu-based nutrition information provision negatively influences consumers' responses when that information is less favorable than expected. Findings suggest that the relationship between actual and expected nutrition levels drives responses, rather than the disclosure of information per se. Since these relationships can vary both within and between restaurants, results suggest that the effects of mandated nutrition information disclosure may not be uniform across the industry.
Journal of Retailing, 2009
Within the context of quick service restaurant meals, three studies (a consumer diary study, web-based experiment, and longitudinal experiment) examine how accurately consumers estimate calorie, fat, and sodium content and explore how objective nutrition information may influence product evaluations, perceptions, and purchase intentions. The results indicate that many consumers have little understanding of the calorie, fat, and sodium levels of many typical quick service meals, and this is especially true for less healthful meals. Consistent with rationale drawn from the expectancy-disconfirmation paradigm, results demonstrate that menu-based nutrition information provision negatively influences consumers' responses when that information is less favorable than expected. Findings suggest that the relationship between actual and expected nutrition levels drives responses, rather than the disclosure of information per se. Since these relationships can vary both within and between restaurants, results suggest that the effects of mandated nutrition information disclosure may not be uniform across the industry.