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Research on Impact of Food Service Hygiene on Customers' Dining Well-being

Received: 14 June 2023     Accepted: 30 June 2023     Published: 14 September 2023
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Abstract

Food service hygiene is an important factor that influences the customers' satisfaction. Well-being is a feeling that measures customers' attitude about the life. In order to explore the relationship between food service hygiene and customers' dining well-being, this paper mainly adopts the questionnaire survey method and uses data analysis methods such as correlation and multiple linear regression to do some research. Research has shown that the food service hygiene can affect customers' dining well-being to a certain extent. The score for tableware hygiene increased by 1 point, resulting in a 0.172 point increase in well-being; The score of the body odor of the service personnel increased by 1 point, resulting in a 0.158 point increase in well-being; The service personnel's clothing cleanliness rating increased by 1 point, resulting in a 0.177 point increase in well-being. Based on the study, the research also puts forward some conclusions and suggestions, such as gender factors have no significant influence on customers' dining well-being, regardless of the scale of the enterprise, whether for the sake of customers' eating health or improving the dining experience, our entire food service industry should pay attention to hygiene and provide good health services, so that consumers can experience the well-being brought by eating with peace of mind while enjoying delicious food, thus improving the sense of dining safety and well-being.

Published in International Journal of Hospitality & Tourism Management (Volume 7, Issue 2)
DOI 10.11648/j.ijhtm.20230702.15
Page(s) 90-96
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2023. Published by Science Publishing Group

Keywords

Food Service, Hygiene, Well-being

References
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[4] Yan Biaobin, Zheng Xue, Qiu Lin. Summary of Subjective Well-being [J]. Dialectics of Nature, 2004 (02): 96-100, 109-112.
[5] Xing Zhanjun, Huang Liqing. Two Main Well-Being Views in the History of Western Philosophy and Contemporary Subjective Well-Being [J]. Theoretical discussion, 2004 (01): 32-35.
[6] Diener E. Subjective well-being [J]. Psychological bulletin, 1984, 95 (3): 542.
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[8] Shao Yanping. The Influence of Experience Consumption and Material Consumption on Well-Being [J]. Youth, 2019 (30): 136-137.
[9] Yasami M, Phetvaroon K, Zhu H. International tourists’ choices and satisfaction of small restaurants in thailand: the influence of food safety indicators [J]. Journal of Food service Business Research, 2022, 25 (5): 499-532.
[10] Abubakari S, Mohammed K A, Iddrisu I N. Assessing the impact of sanitation on customer retention a survey of restaurants in the tamale metropolis [J]. Open Access Library Journal, 2019, 06 (12): 1-18.
[11] Fatimah U, Boo H C, Sambasivan M, et al. Food service hygiene factors—The consumer perspective [J]. International Journal of Hospitality Management, 2011, 30 (1): 38-45.
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  • APA Style

    Li Wenxiong, Huang Yafen, Jinjing. (2023). Research on Impact of Food Service Hygiene on Customers' Dining Well-being. International Journal of Hospitality & Tourism Management, 7(2), 90-96. https://doi.org/10.11648/j.ijhtm.20230702.15

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    ACS Style

    Li Wenxiong; Huang Yafen; Jinjing. Research on Impact of Food Service Hygiene on Customers' Dining Well-being. Int. J. Hosp. Tour. Manag. 2023, 7(2), 90-96. doi: 10.11648/j.ijhtm.20230702.15

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    AMA Style

    Li Wenxiong, Huang Yafen, Jinjing. Research on Impact of Food Service Hygiene on Customers' Dining Well-being. Int J Hosp Tour Manag. 2023;7(2):90-96. doi: 10.11648/j.ijhtm.20230702.15

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  • @article{10.11648/j.ijhtm.20230702.15,
      author = {Li Wenxiong and Huang Yafen and Jinjing},
      title = {Research on Impact of Food Service Hygiene on Customers' Dining Well-being},
      journal = {International Journal of Hospitality & Tourism Management},
      volume = {7},
      number = {2},
      pages = {90-96},
      doi = {10.11648/j.ijhtm.20230702.15},
      url = {https://doi.org/10.11648/j.ijhtm.20230702.15},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijhtm.20230702.15},
      abstract = {Food service hygiene is an important factor that influences the customers' satisfaction. Well-being is a feeling that measures customers' attitude about the life. In order to explore the relationship between food service hygiene and customers' dining well-being, this paper mainly adopts the questionnaire survey method and uses data analysis methods such as correlation and multiple linear regression to do some research. Research has shown that the food service hygiene can affect customers' dining well-being to a certain extent. The score for tableware hygiene increased by 1 point, resulting in a 0.172 point increase in well-being; The score of the body odor of the service personnel increased by 1 point, resulting in a 0.158 point increase in well-being; The service personnel's clothing cleanliness rating increased by 1 point, resulting in a 0.177 point increase in well-being. Based on the study, the research also puts forward some conclusions and suggestions, such as gender factors have no significant influence on customers' dining well-being, regardless of the scale of the enterprise, whether for the sake of customers' eating health or improving the dining experience, our entire food service industry should pay attention to hygiene and provide good health services, so that consumers can experience the well-being brought by eating with peace of mind while enjoying delicious food, thus improving the sense of dining safety and well-being.},
     year = {2023}
    }
    

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  • TY  - JOUR
    T1  - Research on Impact of Food Service Hygiene on Customers' Dining Well-being
    AU  - Li Wenxiong
    AU  - Huang Yafen
    AU  - Jinjing
    Y1  - 2023/09/14
    PY  - 2023
    N1  - https://doi.org/10.11648/j.ijhtm.20230702.15
    DO  - 10.11648/j.ijhtm.20230702.15
    T2  - International Journal of Hospitality & Tourism Management
    JF  - International Journal of Hospitality & Tourism Management
    JO  - International Journal of Hospitality & Tourism Management
    SP  - 90
    EP  - 96
    PB  - Science Publishing Group
    SN  - 2640-1800
    UR  - https://doi.org/10.11648/j.ijhtm.20230702.15
    AB  - Food service hygiene is an important factor that influences the customers' satisfaction. Well-being is a feeling that measures customers' attitude about the life. In order to explore the relationship between food service hygiene and customers' dining well-being, this paper mainly adopts the questionnaire survey method and uses data analysis methods such as correlation and multiple linear regression to do some research. Research has shown that the food service hygiene can affect customers' dining well-being to a certain extent. The score for tableware hygiene increased by 1 point, resulting in a 0.172 point increase in well-being; The score of the body odor of the service personnel increased by 1 point, resulting in a 0.158 point increase in well-being; The service personnel's clothing cleanliness rating increased by 1 point, resulting in a 0.177 point increase in well-being. Based on the study, the research also puts forward some conclusions and suggestions, such as gender factors have no significant influence on customers' dining well-being, regardless of the scale of the enterprise, whether for the sake of customers' eating health or improving the dining experience, our entire food service industry should pay attention to hygiene and provide good health services, so that consumers can experience the well-being brought by eating with peace of mind while enjoying delicious food, thus improving the sense of dining safety and well-being.
    VL  - 7
    IS  - 2
    ER  - 

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Author Information
  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

  • College of Food Science and Engineering, Lingnan Normal University, Zhanjiang, China

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