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This study examined the influence of words used in restaurant menu descriptions. Menu descriptions are typically short, communicating a great deal of information in a brief statement. Understanding the types of words that resonate most with consumers addresses a gap in menu research. Correspondingly, this study assessed how consumers process menu words to minimize ordering risk by applying a choice-based conjoint analysis approach utilizing word attributes and levels. 1500 participants were recruited to simultaneously evaluate multiple menu description variations. Findings noted that words can be classified as hedonic (emotional) or utilitarian (functional) and that utilitarian words can be further sub-categorized as experiential or descriptive. Findings support a hierarchy of word influence, and add to research literature, specifically menu design. The practical implications are that restaurateurs can improve their menu descriptions by utilizing words drawn from the most influential categories as a means of mitigating consumer anxiety. • Restaurant menus have limited space to convey the characteristics of a dish. • Customers use menu descriptions to mitigate ordering uncertainty. • Restaurant menu words can be classified as Utilitarian or Hedonic. • Utilitarian words may be further subdivided into Experiential or Descriptive. • Understanding word classifications allows restaurant operators to fine tune menus. [ABSTRACT FROM AUTHOR]

Food image is increasingly recognized as a source of destination brand building; however, food image variations between different tourist groups are not well understood. Using projective techniques, this study captures the variation of food images among visitors and non-visitors to Egypt. Differences exist in four food image domains: food health and quality, food accessibility and dining places, food production and cooking methods, and food culture and heritage. Findings support the dynamic nature of tourist food images. Non-visitors held predominantly generic, cognitive-based, and holistic food image perceptions. In contrast, visitor food images were complex, specific, and more accurate. The study advances the literature by clarifying how non-visitors abstract and identity-centric stereotypes develop into concrete experiential-based food images. The identified image congruences and gaps offer a basis for positioning and developing food tourism products for Egypt and similar destinations. The results help destinations tailor their marketing strategies to different visitor groups. • Variations exist between the food images of visitors and non-visitors of Egypt. • Egypt's strong food images relate to food variety, taste, healthiness, authenticity, and uniqueness. • Tourist food images are dynamic and depend on the tourist level of experience. • Non-visitors' food images are generic, cognitive-based, and holistic. • Visitors' food images are complex, specific, and more accurate. [ABSTRACT FROM AUTHOR]

Highlights • Nearly 28% of respondents indicated they had no prior knowledge of norovirus; therefore, cruise operators need to make educating passengers a priority. • The protection motivation theory was found to explain 58% of the variability in handwashing intention. • The simulated norovirus outbreak had a significant impact on passengers' handwashing intention. • The activities avoided during a simulated norovirus outbreak suggests that passengers understand the importance of distancing themselves from sick passengers to avoid person-to-person transmission of norovirus. • Health communications should emphasize the importance of not coming onboard with an illness as well as effective handwashing for the prevention of norovirus transmission. Abstract The cruise industry is the fastest growing segment of the travel industry. Concurrent with its growth is the challenge of mitigating the risk associated with illness outbreaks onboard ships. Norovirus is the leading cause of shipboard illnesses. This study examined the efficacy of the protection motivation theory (PMT) for predicting passengers' intentions toward handwashing in the context of norovirus disease incidence. The results of this study indicated that people were willing to engage in protection motivation in order to avoid the communicated threat. The threat appraisal construct and coping appraisal construct were both analyzed. Overall, the protection motivation theory explained 58% of the variability in handwashing intention. The coping appraisal construct significantly predicted handwashing intention. The strongest predictor for handwashing intention was cost. Furthermore, this study revealed a need for continued educational efforts directed at passengers because almost one-third of respondents indicated that they had no prior knowledge of norovirus. [ABSTRACT FROM AUTHOR]

The restaurant industry’s increased portion sizes have led to accusations that they contribute to food overconsumption. Reducing excessive food portions in restaurants, however, may be considered risky by foodservice operators concerned about consumers’ perceived value of the food. Two quasi-experiments were conducted examining how changes in portion and plate size would affect restaurant consumers’ perceived reasonable price of food and their willingness to pay. A two-by-two, between-subject factorial design was used in study 1 ( n  = 101) with plate size (small & medium) and portion size (regular & reduced) as independent variables. Study 2 used a between subject design with three experimental conditions: large portion, medium portion, and small portion ( n  = 71). Results showed that the impact of a reduced portion size on consumer’s perceived value of the food depended on the consumers’ perceived quality of the food and their purchase intention. [ABSTRACT FROM AUTHOR]

The purpose of the current study was to investigate the impact of information asymmetry on firm value in the restaurant industry. Secondary financial data were collected for U.S.-based publicly traded restaurant firms. In addition, fixed-effects panel regression analyses were performed to examine the proposed relationship. The results of the current study showed that in the restaurant industry, not only high information asymmetry but also an overly transparent information environment can be detrimental to firm value, as evidenced by an inverted U-shaped relationship between asymmetric information and firm value in the restaurant industry. This result differs from the findings of previous studies, which mostly support the negative impact of asymmetric information on firm value. Furthermore, the current study showed that firm age and financial leverage serve as moderators of the curvilinear relationship between the asymmetric information environment and firm value in the restaurant industry. • The results of this study showed that there is a curvilinear relationship between information asymmetry and firm value in the restaurant industry. • This means that an overly transparent information environment can also be detrimental to firm value in the restaurant industry. • Furthermore, firm age and financial leverage positively moderate the aforementioned curvilinear relationship in the restaurant industry. [ABSTRACT FROM AUTHOR]

Abstract: Research suggests numerous benefits associated with studying abroad. Given the increasingly global nature of the world, it would seem that there is a significant need for international exposure; however, only 1.4% of U.S. students have studied abroad. This study examined program evaluations from 11 short-term undergraduate study abroad programs encompassing a span of 9 years. A total of 185 participants completed the survey using evaluations designed for program improvement, which were collected at the conclusion of each experience. Data were examined using a mixed-methods approach with the goal of identifying programmatic characteristics that contributed to increased student satisfaction. Results indicated that students' preferences were prioritized in terms of logistics, culture, and pleasure. In addition, the engagement and source of experience significantly influenced students' satisfaction with their study abroad experience, implying that students prefer programs with active components and local guides. Findings were examined in light of Mezirow's Transformative Learning Theory. [Copyright &y& Elsevier]

Abstract: Despite the enormous impact of food crises on restaurants, limited understanding of their long-term impacts and associated factors has undermined crisis managers’ ability to handle crisis situations effectively. This article investigated the long-term impact of food crises on the financial performance of restaurant firms and identified the factors that influenced this impact. This explanatory study examined the case of Jack in the Box, whose 1993 Escherichia coli scare was the first and largest restaurant-associated food crisis in modern times. An event study method was used to uncover stock price movements of Jack in the Box, in conjunction with 73 unrelated food crises that occurred from 1994 to 2010. Stock prices of Jack in the Box exhibited significantly negative responses to other firms’ food crises, moreover, the negative spillover effect was stronger if the crisis occurred closer in time, was similar in nature, and was accompanied with no recall execution. These findings shed light on the long-term financial impact of food crises and offer insights for crisis managers to develop more effective crisis management strategies. [Copyright &y& Elsevier]

Abstract: Food safety events threaten not only consumers’ health, but also the value of associated firms. While previous studies examined the impact of food safety events on consumer demand for products, little attention has been paid to the impact on the market value of firms. Using the event study method (ESM), this study investigated abnormal returns (ARs) and cumulative abnormal returns (CARs) of firms associated with 40 food safety events over the past 25 years in the U.S. The results of this study demonstrated the magnitude and duration of the impact of food safety events on firm value. Moreover, firm-specific factors (past history and firm size) and situational factor (media attention) were found to influence the magnitude of the impact. This study contributes to the hospitality literature by extending the knowledge of the impact of food safety events and its practical implications for effective crisis management strategies for food-related firms. [Copyright &y& Elsevier]

The recent popularity of home delivery meal kits (HMK) has prompted concerns about its integrity and safety. On the basis of a food safety-related information evaluation of the common US-based HMK vendors' websites, this perspective highlights opportunities for improvement with the adequacy and accessibility of relevant information on HMK websites, an important resource for communicating food safety best practices to consumers. Identified gaps in information and inadequate delivery protocols potentially increase the risk of offering unsafe food to consumers. Suggestions for future research and recommendations for vendors, policymakers, and regulators to help protect consumers from potential foodborne illness risks are also discussed. [ABSTRACT FROM AUTHOR]

Background Restaurant foods have been shown to be high in sodium and limited sodium content information provided through menu nutrition information (MNI) is available at the point of purchase. Dining out and use of MNI are behaviors that can be altered by consumers who are trying to decrease their sodium intake. Objective The aim of this study was to determine the relationship between reported consumer actions to decrease sodium intake and dining out frequency and awareness and use/or intended use of MNI. Design/participants A secondary analysis was conducted using responses from 5,588 US adults aged 20 years or older who participated in the 2013-2014 cross-sectional National Health and Nutrition Examination Survey household interview. Main outcome measures The main outcomes were dining out frequency and seeing MNI, using MNI if seen, or would use MNI if provided. Statistical analyses performed Linear and logistic regression models were used to assess the relationship of consumers reporting and not reporting action to decrease sodium intake and the outcome measures. Results Reported consumer action to decrease sodium intake compared to no action was associated with an overall decreased dining out frequency of approximately one meal per week (mean±standard error=3.12±0.10 compared to 4.11±0.14; P <0.01). When separated by type of restaurant, the relationship was significant for fast-food or pizza establishments (mean±standard error=1.35±0.05 meals compared to 2.00±0.07 meals; P <0.001), but not other types of foodservice operations. The odds of seeing MNI, using MNI when seen, or would use MNI if provided were higher for consumers reporting actions to decrease their sodium intake compared to those who were not for both fast-food or pizza establishments and restaurants with wait staff (odds ratio ranged from 1.17 [95% CI 1.04 to 1.32] to 2.24 [95% CI 1.82 to 2.76]; P values ranged from <0.05 to <0.001). Conclusions Compared to consumers reporting no actions to decrease sodium intake, consumers reporting actions indicate they dine out less frequently, specifically at fast-food or pizza restaurants and report they are more likely to use MNI. These results may inform the restaurant industry of the actions of a potentially growing consumer group and provide insights for future public health initiatives targeting population sodium reduction. [ABSTRACT FROM AUTHOR]

The use of low-calorie menu items as optimal defaults and visual cues may nudge consumers to healthier choices at restaurants. However, little is known regarding their effects on emotions and behavioral intentions, particularly among people with different levels of health concern. Evaluate optimal defaults and visual cues' effect on anticipated pleasure and order intention depending upon consumers' health concern level. Between-subjects randomized scenario-based experiment. In all, 636 US adults recruited through an online crowdsourcing platform in July 2020. Participants saw 1 of 6 menu boards in a fast-food drive-through simulation. Half the menu boards included meal photos with (1) menu items to be arranged as a combo by choice (ie, create-your-own combo); (2) traditional combos that included high-calorie default items; or (3) optimal combos that included low-calorie default items. The remaining 3 boards were identical without photos. Anticipated pleasure, order intention, and health concern were evaluated with 7-point Likert scales. Statistical tests included multiple regression, Kruskal-Wallis, χ2, and analysis of variance. Education and sex were tested as potential confounders. Optimal combos negatively affected anticipated pleasure (P =.003) and order intention (P <.001) compared with choice combos. Order intention reduction was the same for traditional and optimal combos (P =.128). The presence of photos changed order intention for optimal combos but varied by consumer's health concern level. When health concern was lower, photos decreased the likelihood of ordering the optimal combos (B = −3.06, P =.001), but when health concern was higher, photos enhanced ordering intention compared with the choice group (B = 0.60, P =.001). The photos did not affect anticipated pleasure for any level of health concern. The adverse effect of optimal defaults and how visual cues may reduce their negative effect should be considered in menu design. [ABSTRACT FROM AUTHOR]

Low-calorie menu items as optimal defaults may encourage healthier choices when people eat out. Limited research has studied default effects from the restauranteurs' perspective, as well as the public health perspective. To examine the effects of optimal defaults on calories ordered, dietary autonomy, and visit intention in the context of a fast-food drive-through. Between-subjects randomized scenario-based experiment. In all, 377 adults who lived in the United States were recruited through a crowdsourcing platform in July 2020. Participants were asked to visualize ordering a combo meal in a fast-food drive-through. They were randomly assigned to order from 1 of 3 menu boards: (1) menu items available for combos by customer choice, (2) combos that included traditional high-calorie default items, or (3) combos that included low-calorie optimal defaults. Differences in calories ordered among groups, dietary autonomy, and restaurant visit intention. Statistical tests included multiple regression, Kruskal-Wallis, χ2, and 1-way analysis of variance. Covariates such as education and sex were tested in regression models as potential confounders. Compared with the choice combo meals, optimal combo meals reduced calories ordered by consumers (−337 kcal, standard error = 19, P <.001), while traditional combos increased them (+132 kcal, standard error = 20, P <.001). No significant difference was found in visit intention. Dietary autonomy was affected by the optimal defaults (P =.025), even in participants with high health concern. Conversely, the traditional combo's effect on dietary autonomy was moderated by health concern (B = −0.26, P =.023), with only individuals with very high levels of health concern perceiving less autonomy. Optimal defaults provided a robust reduction in calories ordered but had implications for dietary autonomy. [ABSTRACT FROM AUTHOR]