Food safety in restaurants: The consumer perspective
Food safety in restaurants: The consumer perspective
复制标题
餐馆的食品安全：消费者的角度
DOI：
10.1016/j.ijhm.2018.06.023
复制
发表时间：
2019-01-01
影响因子：
11.7
通讯作者：
Gong, Shunlong
中科院分区：
文献类型：
--
作者：
Bai, Li;Wang, Mingliang;Gong, Shunlong
本研究旨在揭示中国大陆消费者用于评估餐馆食品安全水平的指标，以及不同消费者群体对这些指标的使用情况。进行了一项全国性调查，1076名答卷人填写了由33个问题组成的问卷。结果表明，消费者更倾向于根据“食物的感官知觉”和“餐厅环境”来评价餐厅的食品安全水平。虽然官方检验证书是可靠的指标之一，但消费者很少使用它，而且不同亚群的消费者使用的指标也不同。而女性则更加挑剔，她们会使用更多的指示器来保护自己免受不安全的餐馆的伤害。这些结果表明，需要更好的教育，以培养有眼光的消费者，驱逐那些不能提供安全食品的人。餐厅可以依靠这些结果来制定有效的营销传播，以匹配消费者的决策属性。
The study aimed to reveal the indicators that consumers in Mainland China employ to evaluate food safety level of restaurants and find how the use of them varies across consumer subgroups. A national survey was carried out and 1076 respondents completed questionnaires which consisted of 33 questions. The results showed that the consumers preferred to assess a restaurant's food safety level based on "sensory perception of food" and "restaurant environment". Although official inspection certificate is one of the reliable indicators, the consumers seldom use it. Furthermore, consumers from different subgroups used different indicators. The females were much more finicky they employed more indicators to protect them from unsafe restaurants. These results demonstrated a need for better education to create discerning consumers to expel those that fail to deliver safe food. Restaurants can rely on the results to develop effective marketing communication to match the consumers' decision attributes.