A Review of Food Service Selection Factors Important to the Consumer

Caroline Opolski Medeiros · Elisabete Salay

43 citations0/0 files storedFood and public health

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Consumer Behavior and Marketing Influence Customer Service Quality and Loyalty Nutrition, Health and Food Behavior

Abstract

A literature review was carried out to identify the important factors perceived by consumers when choosing a food service. The review was carried out in Scopus, Scielo and the Web of Science. The price, at mosphere, food quality and location were the attributes most investigated by the researchers.The food quality and taste were perceived as essential by consumers for all types of restaurants. On choosing fast-food restaurants the price and speed of service were the most important factors.On selecting other types of restaurants, the mostrelevant factors were the food quality and taste, followed by attributes related toservice. Price was shown to be important for the student population, lo wer-inco me populations and individuals who eat out less frequently.With respect to gender, wo men perceived the preferences of their families and the safety of food as more important than men. Differences in the degree of importance given to the selection factors were observed according to the meal context. This review showed that further research,applyingaccurate methods, is needed to broadly understand the choices of differing establishments by consumers.

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References

2008Perceptions of Chinese restaurants in the U.S.: What affects customer satisfaction and behavioral intentions?2010Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment 2001Emotional Bonding and Restaurant Loyalty 2009Influencing factors on restaurant customers’ revisit intention: The roles of emotions and switching barriers 2011Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants 2008Are highly satisfied restaurant customers really different? A quality perception perspective 2004Efficient or enjoyable? Consumer values of eating-out and fast food restaurant consumption in Korea 1992Consumer Choice and Segmentation in the Restaurant Industry

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