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
Copyright Status
Unknown
Copyright Date
2014
College
Rosen College of Hospitality Management
Location
Rosen College of Hospitality Management
STARS Citation
Ghiselli, Richard F.; Lee, Ji-Eun; and Almanza, Barbara A., "Foodservice Design: Assessing the Importance of Physical Features to Older Consumers" (2014). Faculty Scholarship and Creative Works. 337.
https://stars.library.ucf.edu/ucfscholar/337