Related references
Note: Only part of the references are listed.Consumer seafood preferences related to alternative food networks and their value chains
Allison Witter et al.
MARINE POLICY (2021)
Nutrition and origin of US chain restaurant seafood
David C. Love et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2021)
Uncertainty risks and strategic reaction of restaurant firms amid COVID-19: Evidence from China
Jaewook Kim et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2021)
Reveal Preference Reversal in Consumer Preference for Sustainable Food Products
Xuqi Chen et al.
FOOD QUALITY AND PREFERENCE (2020)
Factors influencing consumer menu-item selection in a restaurant context
Kimberley Peters et al.
FOOD QUALITY AND PREFERENCE (2020)
Accounting for Attribute Non-attendance (ANA) in Chinese Consumers' Away-from-Home Sustainable Salmon Consumption
Xumin Zhang et al.
MARINE RESOURCE ECONOMICS (2020)
Discrete choice experiments in the analysis of consumers' preferences for finfish products: A systematic literature review
Javier Cantillo et al.
FOOD QUALITY AND PREFERENCE (2020)
Consumer food stockpiling behavior and willingness to pay for food reserves in COVID-19
Erpeng Wang et al.
FOOD SECURITY (2020)
Food Sources and Expenditures for Seafood in the United States
David C. Love et al.
NUTRIENTS (2020)
Consequences of seafood mislabeling for marine populations and fisheries management
Kailin Kroetz et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2020)
The impacts of descriptive food names on consumer impressions
Seontaik Kim et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2020)
How does a menu's information about local food affect restaurant selection? The roles of corporate social responsibility, transparency, and trust
Kiyan Shafieizadeh et al.
JOURNAL OF HOSPITALITY AND TOURISM MANAGEMENT (2020)
Early warning indicators? The effect of consumer and investor sentiments on the restaurant industry
Elizabeth Yost et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2020)
The effect of 99-ending calories and anticipated guilt on restaurant menu development strategy
Minseong Kim
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2020)
The role of consumer knowledge, experience,and heterogeneity in fish consumption: Policy lessons from Japan
Shinichi Kitano et al.
JOURNAL OF RETAILING AND CONSUMER SERVICES (2020)
Chinese consumer quality perception and preference of sustainable milk
Zhifeng Gao et al.
CHINA ECONOMIC REVIEW (2020)
Accurately measuring willingness to pay for consumer goods: a meta-analysis of the hypothetical bias
Jonas Schmidt et al.
JOURNAL OF THE ACADEMY OF MARKETING SCIENCE (2020)
DNA barcoding validates species labelling of certified seafood
Jaco Barendse et al.
CURRENT BIOLOGY (2019)
US seafood consumption
Gina L. Shamshak et al.
JOURNAL OF THE WORLD AQUACULTURE SOCIETY (2019)
The characterization of seafood mislabeling: A global meta-analysis
Gloria M. Luque et al.
BIOLOGICAL CONSERVATION (2019)
Are consumers at the base of the pyramid willing to pay for nutritious foods?
Christine G. K. Chege et al.
FOOD POLICY (2019)
Restaurant information cues, Diners' expectations, and need for cognition: Experimental studies of online-to-offline mobile food ordering
Xianying Xu et al.
JOURNAL OF RETAILING AND CONSUMER SERVICES (2019)
Price premiums for organic menus at restaurants: What is an acceptable level?
Eunha Jeong et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2019)
The Influence of Health Motivation and Calorie Ending on Preferences for Indulgent Foods
Jungsil Choi et al.
JOURNAL OF CONSUMER RESEARCH (2019)
Eco-labeling in the Fresh Produce Market: Not All Environmentally Friendly Labels Are Equally Valued
Xuqi Chen et al.
ECOLOGICAL ECONOMICS (2018)
The seafood supply chain from a fraudulent perspective
Michaela Fox et al.
FOOD SECURITY (2018)
Beyond the shadow of a doubt: The effect of consumer knowledge on restaurant evaluation
Iman Naderi et al.
JOURNAL OF RETAILING AND CONSUMER SERVICES (2018)
Examining diners' decision-making of local food purchase: The role of menu stimuli and involvement
Lu Lu et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2018)
Fantasy and Dread: The Demand for Information and the Consumption Utility of the Future
Ananda Ganguly et al.
MANAGEMENT SCIENCE (2017)
Chinese Consumer Quality Perception and Preference of Traditional Sustainable Rice Produced by the Integrated Rice-Fish System
Erpeng Wang et al.
SUSTAINABILITY (2017)
Revisiting customers' perception of service quality in fast food restaurants
Aidin Namin
JOURNAL OF RETAILING AND CONSUMER SERVICES (2017)
The Impacts of Service Provider Name, Ethnicity, and Menu Information on Perceived Authenticity and Behaviors
Kawon Kim et al.
CORNELL HOSPITALITY QUARTERLY (2017)
Do pictures help? The effects of pictures and food names on menu leevaluations
Yuansi Hou et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2017)
Elicitation formats and the WTA/WTP gap: A study of climate neutral foods
Andreas C. Drichoutis et al.
FOOD POLICY (2016)
Impacts of Nutrition Information on Choices of Fresh Seafood Among Parents
Xiang Bi et al.
MARINE RESOURCE ECONOMICS (2016)
Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM
Khodr Fakih et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2016)
Restaurant Menu Labeling Policy: Review of Evidence and Controversies
Eric M. VanEpps et al.
CURRENT OBESITY REPORTS (2016)
Restaurants' disclosure of nutritional information as a corporate social responsibility initiative: Customers' attitudinal and behavioral responses
Eojina Kim et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2016)
Consumer purchasing behaviour towards fish and seafood products. Patterns and insights from a sample of international studies
Domenico Carlucci et al.
APPETITE (2015)
Contribution of food prices and diet cost to socioeconomic disparities in diet quality and health: a systematic review and analysis
Nicole Darmon et al.
NUTRITION REVIEWS (2015)
Understanding customers' healthy food choices at casual dining restaurants: Using the Value-Attitude-Behavior model
Juhee Kang et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2015)
A conflict of choice: How consumers choose where to go for dinner
Jae Man Jung et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2015)
The signaling effect of mandatory labels on genetically engineered food
Marco Costanigro et al.
FOOD POLICY (2014)
The cross-price effect on willingness-to-pay estimates in open-ended contingent valuation
Lijia Shi et al.
FOOD POLICY (2014)
Intake of Seafood in the US Varies by Age, Income, and Education Level but Not by Race-Ethnicity
Lisa Jahns et al.
NUTRIENTS (2014)
The Influence of Calorie Labeling on Food Orders and Consumption: A Review of the Literature
Kamila M. Kiszko et al.
JOURNAL OF COMMUNITY HEALTH (2014)
Local foods in a university setting: Price consciousness, product involvement, price/quality inference and consumer's willingness-to-pay
Jeffrey Campbell et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2014)
A review of literature on restaurant menus: Specifying the managerial issues
Bahattin Ozdemir et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2014)
THE IMPACT OF RESTAURANT CALORIE LABELS ON FOOD CHOICE: RESULTS FROM A FIELD EXPERIMENT
Brenna Ellison et al.
ECONOMIC INQUIRY (2014)
The role of perceived corporate social responsibility on providing healthful foods and nutrition information with health-consciousness as a moderator
Kiwon Lee et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2014)
Consumer preferences regarding the introduction of new organic products. The case of the Mediterranean sea bass (Dicentrarchus labrax) in Italy
C. Mauracher et al.
APPETITE (2013)
What types of nutrition menu labelling lead consumers to select less energy-dense fast food? An experimental study
Belinda Morley et al.
APPETITE (2013)
Information on food safety, consumer preference and behavior: The case of seafood in the US
H. Holly Wang et al.
FOOD CONTROL (2013)
How Do Consumer Characteristics Affect the Bias in Measuring Willingness to Pay for Innovative Products?
Reto Hofstetter et al.
JOURNAL OF PRODUCT INNOVATION MANAGEMENT (2013)
Effects of calorie information disclosure on consumers' food choices at restaurants
Wei Wei et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2013)
A test of different menu labeling presentations
Peggy J. Liu et al.
APPETITE (2012)
Nutritional information disclosure on the menu: Focusing on the roles of menu context, nutritional knowledge and motivation
Hae Jin Yoon et al.
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT (2012)
How Should Consumers' Willingness to Pay Be Measured? An Empirical Comparison of State-of-the-Art Approaches
Klaus M. Miller et al.
JOURNAL OF MARKETING RESEARCH (2011)
Nutritional labelling in restaurants Whose responsibility is it anyway?
Matthew Alexander et al.
INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT (2010)
Effects of Label Information on Consumer Willingness-to-Pay for Food Attributes
Zhifeng Gao et al.
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS (2009)
An Observational Study of Consumers' Accessing of Nutrition Information in Chain Restaurants
Christina A. Roberto et al.
AMERICAN JOURNAL OF PUBLIC HEALTH (2009)
Comparing methods for measuring consumer willingness to pay for a basic and an improved ready made soup product
Klaus G. Grunert et al.
FOOD QUALITY AND PREFERENCE (2009)
PRICE-SENSITIVITY MEASUREMENT: A TOOL FOR RESTAURANT MENU PRICING
Carola Raab et al.
JOURNAL OF HOSPITALITY & TOURISM RESEARCH (2009)
The product innovation process of quick-service restaurant chains
Michael C. Ottenbacher et al.
INTERNATIONAL JOURNAL OF CONTEMPORARY HOSPITALITY MANAGEMENT (2009)
The Census of Agriculture
Dawn Thilmany et al.
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS (2008)
Does social class predict diet quality?
Nicole Darmon et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2008)
ASSESSING CUSTOMER EXPECTATIONS OF INFORMATION PROVIDED ON RESTAURANT MENUS: A CONFIRMATORY FACTOR ANALYSIS APPROACH
Juline E. Mills et al.
JOURNAL OF HOSPITALITY & TOURISM RESEARCH (2008)
Modeling the effects of including/excluding attributes in choice experiments on systematic and random components
Towhidul Islam et al.
INTERNATIONAL JOURNAL OF RESEARCH IN MARKETING (2007)
How major restaurant chains plan their menus - The role of profit, demand, and health
Karen Glanz et al.
AMERICAN JOURNAL OF PREVENTIVE MEDICINE (2007)
Putting their money where their mouths are: Consumer willingness to pay for multi-ingredient, processed organic food products
Marvin T. Batte et al.
FOOD POLICY (2007)
How descriptive food names bias sensory perceptions in restaurants
B Wansink et al.
FOOD QUALITY AND PREFERENCE (2005)
Making healthful food choices: The influence of health claims and nutrition information on consumers' evaluations of packaged food products and restaurant menu items
JC Kozup et al.
JOURNAL OF MARKETING (2003)
Coherent arbitrariness: Stable demand curves without stable preferences
D Ariely et al.
QUARTERLY JOURNAL OF ECONOMICS (2003)
Willingness to pay for non-biotech foods in the US and UK
W Moon et al.
JOURNAL OF CONSUMER AFFAIRS (2003)
Measuring consumers' willingness to pay at the point of purchase
K Wertenbroch et al.
JOURNAL OF MARKETING RESEARCH (2002)
How do respondents with uncertain willingness to pay answer contingent valuation questions?
RC Ready et al.
LAND ECONOMICS (2001)
Are some comparative nutrition claims misleading? The role of nutrition knowledge, ad claim type and disclosure conditions
JC Andrews et al.
JOURNAL OF ADVERTISING (2000)