Thesis (M.C.M.) -- Lincoln University, 2008. / Also available via the World Wide Web.

Thesis (M.A.)--University of Western Ontario, 1999. / Vita: p. 137. Includes bibliographical references (p. 132-136). Also available on the Internet. MODE OF ACCESS via web browser by entering the following URL: http://www.nlc-bnc.ca/obj/s4/f2/dsk2/ftp03/MQ39834.pdf.

Thesis (M.A.) -- University of Adelaide, Dept. of History, 2001. / Bibliography: leaves 166-173.

Yes / This study aimed to test multiple constructs of authenticity (i.e., true-to-ideal, true-to-fact, and true-to-self) and examine the structural relationships among authenticity perception, perceived value, positive emotions, and revisit intentions. Gilmore and Pine’s authenticity model suggests that authenticity is strongly related to customers’ trust. Customers perceive chain restaurants as more credible than independent ones. Thus, this model contradicts the widespread argument that independent organizations reflect authenticity. Further investigation is needed to verify the relationship between restaurant ownership type and authenticity perception. Data were collected from 491 Chinese ethnic diners and analyzed using structural modeling analysis. All three authenticity dimensions have significant influence on overall authenticity perceptions. Furthermore, individuals’ authenticity perceptions affect revisit intentions through perceived value and positive emotions. Additionally, the ownership type of ethnic restaurants moderates the effects of the three authenticity dimensions on overall authentic dining experiences. Thus, ethnic restaurateurs should emphasize different authenticity dimensions for uniquely positioned restaurants.

Yes / Purpose – The extant gastronomy literature has rarely examined a connection between authentic gastronomic experiences and destinations. Specifically, ethnic enclaves, which are unique gastronomic and cultural destinations providing ethnic cuisine and cultural experiences to visitors, have been under-researched. Thus, the current study aims to address this knowledge gap. Design/methodology/approach – Employing a 2 (history: long vs short) x 2 (location: Central Business District [CBD] vs rural; main street vs alleyway) x 2 size/ownership type (big vs small; chain vs independent) between-subjects design, two experiments were conducted using a sample of 557 British consumers to test the effect of history, location, and size of ethnic enclaves and ethnic restaurants on consumers’ authentic cultural and gastronomic experiences in a UK context. Findings – In Study 1, ethnic enclave’s size affected consumers’ authentic cultural experiences. In Study 2, restaurants’ history and ownership type positively influenced consumers’ authentic gastronomic experiences. Both studies consistently reported the positive relationship between authentic experiences and behavioral intentions. Practical implications – For ethnic enclaves, the management team may consider expanding the size of ethnic enclaves to increase consumers’ authentic cultural experience. For those ethnic restaurants within the ethnic enclave, any independent or old ethnic restaurants should actively promote both characteristics in their marketing materials to create a feeling of offering authentic gastronomic experiences to customers. Originality/value – This study identified important ethnic enclave-related factors and ethnic restaurant-related factors forming consumers’ authentic cultural and gastronomic experiences.

Yes / Purpose: Restaurants’ outdoor signage plays an irreplaceable role in attracting potential diners, as it conveys important functional and symbolic meanings of the businesses. The purpose of this study is to investigate the effect of typographic design elements of outdoor signage on consumers’ perceptions of authenticity. This study also tests the linkage between authenticity and willingness to dine, as well as the moderating effect of frequency of dining in ethnic restaurants on the relationship. Design/methodology/approach: Using a 2 (simplified vs traditional Chinese characters) × 2 (calligraphy vs computer font) × 2 (vertical vs horizontal text flow) between-subject design, the authors did two experiments with 786 Chinese diners. Restaurant authenticity and willingness to dine are dependent variables, and openness to ethnic cuisine is the control variable. Findings: Display characters and text flow significantly affect restaurant authenticity. Furthermore, the results of this study demonstrate that display characters interact with typeface to influence restaurant authenticity. Consumers’ perceived authenticity significantly increases their willingness to dine. The frequency of dining in ethnic restaurants moderates the relationship between restaurant authenticity and willingness to dine. Practical implications: Ethnic restaurateurs should pay attention to the outdoor signage design, as it affects potential consumers’ authenticity perceptions. Specifically, in Mainland China, traditional Chinese characters and vertical text direction increase potential consumers’ authenticity perceptions. Originality/value: This study extends the semiotic theory and applies the cue–judgment–behavior model in the hospitality literature. This study also provides new understanding of authenticity by identifying the influence of typographic design on authenticity, which confirms the semiotic theory that certain semiotic cues affect consumers’ judgments.

Doctor of Philosophy / Department of Hospitality Management / Kevin R. Roberts / Ethnic foods have gained in popularity and have become mainstream in the diet of most Americans. However, researchers have noted that ethnic food, specifically food served in ethnic restaurants, has been associated with foodborne outbreaks. Little has been done using the Social Cognitive Theory to predict food safety behaviors, especially in independent ethnic restaurants. The purpose of this study was to determine whether self-efficacy, self-regulation, outcome expectations, and environmental determinants are predictive of self-reported food safety behaviors in independent ethnic restaurants. Utilizing a thorough literature review and results of five focus group and group interviews, a questionnaire was developed. The questionnaire was translated to Chinese and Spanish and back-translated to English to ensure consistency. After pilot-testing, a multistage random sampling technique was utilized to collect data, targeting a total of 150 food handlers from independent Mexican and Chinese restaurants. A total of 204 food handlers responded, but due to incomplete data or responses from non-food handlers, 201 responses were usable for a response rate of 80.4%. A multiple regression analysis investigated the prediction of food safety behavioral intentions based on the respondents’ self-efficacy, self-regulation, outcome expectations, and environmental determinants and found the model was significant (F = 75.246, p = 0.002). The significant independent variables in the model were self-regulation (β = 0.467, p = 0.001), environmental determinants (β = 0.181, p = 0.011), and outcome expectations (β = 0.152, p = 0.018), which explained about 60.6 % of the variance in food safety behavioral intentions. Self-efficacy was not significant (β = 0.078, p = 0.219). A mediation analysis showed that behavioral intentions are a significant mediator of the relationships between self-efficacy and self-reported food safety behaviors (b = 0.24, CI [0.161, 0.336], self-regulation and self-reported food safety behaviors (b = 0.252, CI [0.155, 0.366]), outcome expectations and self-reported food safety behaviors (b = 0.355, CI [0.247, 0.469]), and environmental determinants and self-reported food safety behaviors (b = 0.269, CI [0.172, 0.393]). Implications, limitations, and direction for future research were discussed.

As the attention of ethnic restaurants grow from consumers, researchers have questioned the proper assessment of identifying ethnic restaurant consumer demand and where ethnic restaurants should locate accordingly. For this reason, past literature has focused on demographic features to answer these questions. However, unlike non-ethnic restaurant demand, ethnic restaurant demand cannot be fully explained by demographics since the demand for ethnic restaurants consist of two major groups, which are non-ethnic and ethnic consumers. The two consumer groups differ in location, which ethnic consumers are clustered while other non-ethnic consumers are spread across the geographical plain. The two consumer groups also differ in acceptance which ethnic consumers have a pre-established notion of the ethnic restaurant theme while non-ethnic consumers require acceptance to consume. This study proposes that since ethnic restaurants have these differences ethnic restaurants show difference in clustering patterns. More specifically this study attempts to identify whether higher acceptance from non-ethnic consumers allow ethnic restaurants to expand to other non-ethnic consumer regions while ethnic restaurants are mostly clustered in ethnic communities. In addition, the study further investigates whether ethnic restaurant clustering patterns differ by its restaurant price segment. The empirical results of this study show that acceptance of ethnic food, general restaurant opinion, and country of origin plays a crucial role in ethnic restaurants to diffuse to non-ethnic consumers while ethnic restaurants agglomerate near ethnic communities. However, higher price restaurants were found cluster stronger than lower price restaurants to reduce search cost for consumers which confirms previous studies. Finally, this study found that acceptance of food and general restaurant opinion from non-ethnic consumers affects ethnic restaurants in the ethnic community to diffuse but acceptance of country of origin showed ethnic restaurants in ethnic communities to cluster which suggest that cultural aspects allow ethnic restaurants to cluster stronger in ethnic communities.

Approximately 98% of lamb and sheep, 60% of cattle and 85% of deer in New Zealand are halal slaughtered each year. The high production of halal meat in the country has lead Tourism New Zealand's Chief Executive Officer, George Hickton, to believe that it would be easier to promote New Zealand as a destination for Muslim travellers. However, research has shown that the majority of Muslim travellers find it difficult to obtain halal food in the country. To understand why the access to halal food is limited for travellers, this study specifically investigates the management and promotion of halal food in restaurants. Data was obtained using a questionnaire that was administered through face-to-face interviews.Since the total population of halal restaurants in New Zealand was unknown, a snowball sampling method was chosen as it was the most efficient and economical way of locating a group of restaurants that was 'hidden'. The locations for sample selection were Auckland, Wellington, Christchurch and Dunedin, which have the highest population of Muslims and are also major tourist destinations. Results, obtained from a sample of 99 halal restaurants, indicate that nearly four out of ten respondents did not agree that the Muslim tourist market is significant to their business. Many were also reluctant to promote their halal food or put up the halal sign in front of their shop. Yet the number of halal restaurants in New Zealand has risen tremendously as a result of the rapidly growing domestic Muslim population. Given the increased risk of fraud, Muslim consumers in New Zealand are in urgent need of halal statutory regulations, as well as stronger guidelines pertaining to the issue of halal food. Additionally, there is also a need to establish and implement an effective halal certification system that is standard throughout the country. The issue of halal slaughter being associated with cruelty to animals will also need to be addressed. Concerted efforts should be made to understand this sentiment and to counter it with appropriate scientific information.

Yes / Building on the linguistic landscape theory and literature on customers’ experience with restaurants’ authenticity and status, this study investigates whether restaurants’ outdoor signs influence customers’ perceptions and behavioral intentions. Using an experimental design comprising two studies, supported by data collected from Chinese consumers, we test how display characters and text flow may jointly impact on customers’ perceptions of the status and authenticity of ethnic (Japanese and Taiwanese) restaurants, thus influencing their visiting intentions and willingness to pay. We find that display characters influence Chinese customers’ perceptions of authenticity and status in both Japanese and Taiwanese restaurants in Mainland China. There is an interaction effect between display characters and text flow on customers’ perception of authenticity and status in Japanese restaurants in Mainland China. This study applies the linguistic landscape theory to a restaurant context and examines how such features may influence customers’ perceptions and decisions. The findings have important practical implications on managing customer experiences and perceptions via effective restaurant sign designs.