This research quantifies the mediating effects of consumer satisfaction on the social responsibility dimensions of philanthropy, economics, environmental, ethical, and legal regarding the behavioral outcomes of consumer loyalty while developing a new model (small business social responsibility, SBSR) to measure these effects. The purpose of current study is to provide a contemporary perspective of the influence of organizational social responsibility strategy on consumer behavior regarding three specific characteristics: enterprise size (small business), population demographic (Generation Z), and type of industry (restaurant industry). The questionnaire was developed, modified, and designed to measure the mediating effects of consumer satisfaction on SBSR initiatives and the behavioral outcomes of consumer loyalty. Data were collected from January 15 to March 15, 2022. The sample for this study consisted of 233 students from a large public university in the southwestern United States. The study found social responsibility initiatives do impact consumer behaviors, although not all the initiatives studied had a significant effect on consumer satisfaction and ultimately on consume loyalty. Environmental initiatives had the strongest significance levels on both consumer satisfaction and consumer loyalty. Conversely, the initiatives of economics and legal had no significant influence of both consumer satisfaction and consumer loyalty. The study gave evidence …

Childhood obesity in America is reaching epidemic proportions. This study explored whether daily online lunch menu information was sufficient to enable parents to advise their children about healthy and unhealthy menu choices in 350 Texas middle schools and whether online menu information strongly correlated with the descriptions of the offerings given by 52 school cafeteria managers in telephone interviews. Although schools are making efforts to describe their offerings, they are not vigorously taking advantage of the opportunity to aggressively inform or educate. They are not coding their descriptions in such a way as to explicitly brand food as healthy or unhealthy. They are also not labeling food as generally required by law for consumer services that provide food (except for the fresh produce that lines supermarket shelves). Instead, they only briefly describe what they are serving in the way of fruit in one or two word snippets. Finally, cafeteria managers’ online descriptions were inconsistent with what they described in interviews. Online and verbal descriptions were sometimes contradictory, raising questions about the accuracy of either type of description.

Cruise travel has become very popular worldwide. The North American cruise market is the world's biggest. Asian countries are among the fastest-growing outbound market for cruise travel. The Taiwanese cruise market has grown substantially. However, few research studies have examined Taiwanese travelers' motivation to experience a cruise vacation, and their satisfaction with the experience. Primary data was collected from a convenience sample of Taiwanese tourists who had been on North American cruise tours. Survey respondents were first time cruisers, over 40 years old, married, and had a Bachelor's degree, or higher. Push and pull motivational factors were identified. Respondents were influenced by recommendations from media and people. Respondents were satisfied with tangibles, cleanliness, food choices and selection, and responsiveness of staff. An overwhelming majority of cruisers would re-visit and recommend this trip. Implications for researchers and practitioners are suggested.

Employee turnover has been one of the most serious issues facing the hotel industry for many years. Both researchers and practitioners have devoted considerable time and effort to better understand and indentify ways to decrease employee turnover. The purpose of this study was to examine the impact of individual differences focusing on career motivation and polychronicity on job satisfaction and its influence on employee turnover intention in the hotel industry. This study surveyed 609 non-supervisory employees working at two Dallas hotels. Respondents provided information regarding career motivations, polychronicity, job satisfaction, and turnover intention. Career motivations were significantly related to employee job satisfaction which impacted employee turnover intention. This finding can be useful to hotel companies and their managers when attempting to understand employee motivation.

Over the last decade there has been a rapid development of United States quick service restaurant companies such as KFC and McDonalds in China. Increasingly urban Chinese consumers patronize these restaurants as a way to experience American culture. For some it is becoming a part of their eating pattern. Recent health studies have demonstrated that nutritional diseases are increasing in China. This study accessed urban Chinese consumers' perceptions about U.S. quick service restaurants and their knowledge about the nutritional value that U.S. quick service food can provide. This study revealed that Chinese consumers' perceptions and knowledge about U.S. quick service impacts their patronage. Additionally, the study determined correlation between consumer patronage and reported health status as well as consumers' length of patronage negative influence on their health status. The results of this study will help U.S. quick service restaurants in educating consumers on nutrition and improving the menus.

This study was conducted to investigate the impact of restaurant facilities, belonging to a B&B and leased to a professional restaurateur, upon the revenue of the B&B. This study assessed the physical demands placed on the B&B operator by an on-premises restaurant. Lack of sufficient data precluded proving the premise that an on-premises restaurant leased to a restaurateur would increase the income of the B&B without placing undue physical demands on the B&B operator. However, many contributing factors support the importance of a B&B having an on-premises restaurant that is leased to a professional restaurateur.

The research questions of this study were to determine the specific hotel, restaurant and institutional management courses offered as required and elective courses, to determine which hospitality management courses were taught by faculty members in the hospitality management program versus being taught by faculty in other programs, to determine the teaching methods used to present hospitality curriculum, and to determine the distance learning methods currently used.