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Having fun in micro-celebrity restaurants: The role of social interaction, foodstagramming, and sharing satisfaction
(Elservier, 2024)Foodstagramming has grown in popularity within foodservice contexts. While it is commonly seen as a tool for impression management and normative behavior, the influence of social interaction on foodstagramming has received ... -
Cultivating initial trust in ghost kitchens: A mixed-methods investigation of antecedents and consequences
(Elservier, 2024)This study examines the antecedents and consequences of customer initial trust in ghost kitchens. A sequential mixed-methods approach, consisting of a quantitative survey followed by a qualitative inquiry, was employed ... -
How chefs develop the practice to manage food waste in professional kitchens
(Elservier, 2024)Throughout their career, chefs develop practices for food waste mitigation, but little is known about how these practices occur and evolve. This study draws upon the social practice theory, social leaning theory and ... -
Festivals as agents for behaviour change: A study of food festival engagement and subsequent food choices
(Elservier, 2015)Evaluations of festivals have concentrated on economic and cultural impacts, particularly within the immediate geographical area. Limited research has investigated festivals as vehicles for behaviour change in tourists ... -
The moments of truth: A qualitative exploration of service interactions between employees with disabilities in the food service industry, and their customers
(Elservier, 2023)This research, using in-depth qualitative interviews, aimed to disentangle the meanings of service interactions perceived by both employees with disabilities (EWDs), and their customers, based on their own experiences. ...