Journal of Hotel and Business Management
Open Access

Liu Pei

Publications

• Research Article
  A Pilot Investigation to Healthy Menu Selection Attitudes and Behaviors among Restaurant Consumers
  Author(s): Liu PeiLiu Pei
  
  This study was to assess the perception of healthy food and to explore the behavioral intention to consume healthy food at restaurants using the theory of planned behavior. A survey was used for data collection. An information table was set up at the entrance to the café. Interested customers voluntarily visited the table to receive a brief introduction to the study and paper surveys. One group participants received menus with nutrition information, while the other group received the café’s regular menu, which includes no nutrition information. The first part of the survey instrument consisted of items assessing participants’ knowledge about healthy food (Know), the perception of the importance of respondents’ knowledge (ImKnow), attitude (ATT), subjective norm (SN), perceived behavioral control (PBC), and intention (INT) toward healthy food consumption. Th.. View More»
  DOI: 10.4172/2169-0286.1000184

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