Understanding responses to posted restaurant food safety scores: An information processing and regulatory focus perspective

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• 作者：Kimberly J. Harris ; Ed. D. ; ^{kharris@fsu.edu} (Professor ; The Bessie Morgan Marshall Professor of Hospitality Management) ; Lydia Hanks ; Ph. D. ^{lhanks@business.fsu.edu} (Assistant Professor) ; Nathaniel D. Line ; Ph. D. ^{nline@business.fsu.edu} (Assistant Professor) ; Sean McGinley ; Ph. D. ^{smcginley@busines.fsu.edu} (Assistant Professor)
• 关键词：Food safety ; Information processing theory ; Regulatory focus ; Restaurants ; Food safety inspection scores
• 刊名：International Journal of Hospitality Management
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：60
• 期：Complete
• 页码：67-76
• 全文大小：600 K
• 卷排序：60

文摘

Ensuring the safety of food served in restaurants continues to be an essential issue in the hospitality industry. An important part of the efforts to stem the outbreak of foodborne illnesses are the mandatory inspections of any entity that serves food to the public. Unfortunately, while posting food safety scores is intended to help consumers make better dining choices, interpreting these scores can often be difficult and confusing. The purpose of this study is to use information processing theory as a framework to investigate how consumers evaluate food safety inspection scores. To achieve this goal, this research provides an account of the effect of food safety concern on consumers’ attitudes toward restaurants under conditions of both positive and negative health inspection results. The results identify a moderating effect of health score in the formation of consumers’ attitudes toward restaurants. The downstream effects on expected satisfaction and behaviors are also established.