Title

Foodservice Design: Assessing the Importance of Physical Features to Older Consumers

Keywords

foodservice design, seniors, restaurant choice by seniors

Abstract

The purpose of this study was to identify the issues Baby Boomers and other older consumers have with many of the physical aspects in foodservice settings. Of particular concern were accessibility and comfort, the importance of certain physical factors that might affect the choice of restaurant by seniors, and the service encounter. It was a follow-up to a previous study. The data were analyzed primarily by age and gender. Booth seats were the most preferred seating types. Overall means of restaurant design issues in 2012 were significantly lower than those in 1998.

Publication Date

10-2-2014

Original Citation

Ghiselli, R., Lee, J., & Almanza, B. (2014) Foodservice design: assessing the importance of physical features to older consumers. Journal of Foodservice Business Research, 17(4), 323-335.

Number of Pages

323-335

Document Type

Paper

Language

English

Source Title

Journal of Foodservice Business Research

Volume

17

Issue

4

College

Rosen College of Hospitality Management

Location

Rosen College of Hospitality Management

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http://dx.doi.org/10.1080/15378020.2014.945890

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