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- W2023998048 abstract "This study offers an integrated approach to understanding the theoretical and empirical evidence regarding the causal relationships among three constructs pertaining to foodservice satisfaction in work-sector meals: food variety appreciation, sensory feelings about food offerings, and quality perceptions. The research model investigates the relevant relationships among the constructs using a structural equation modeling approach. The results indicate that all causal relationships are statistically significant. Therefore, appreciation of food variety, sensory feeling, and food perceptions should combine to establish a positive interaction in terms of foodservice satisfaction; however, variety and sensory feelings have a great effect on overall satisfaction via the quality construct." @default.
- W2023998048 created "2016-06-24" @default.
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- W2023998048 date "2009-11-30" @default.
- W2023998048 modified "2023-09-24" @default.
- W2023998048 title "Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception" @default.
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- W2023998048 doi "https://doi.org/10.1080/15428050903313440" @default.
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