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Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.

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第一作者： Robert,Bosselman

第一单位： Department of Apparel, Events & Hospitality Management, College of Human Sciences, Iowa State University, Ames, IA 50011, USA.

作者： Robert,Bosselman ^[1] ; Hyung-Min,Choi ^[2] ; Keum Sil,Lee ^[3] ; Eojina,Kim ^[4] ; Jaebin,Cha ^[5] ; Jin-Yi,Jeong ^[6] ; Mina,Jo ^[7] ; Sunny,Ham ^[6]

作者单位： Department of Apparel, Events & Hospitality Management, College of Human Sciences, Iowa State University, Ames, IA 50011, USA. ^[1] International Center for Hospitality Research & Development, Dedman School of Hospitality, Florida State University, Tallahassee, FL 32306, USA. ^[2] Department of Tourism Management, Jangan University, Hwaseong 18331, Korea. ^[3] Department of Hospitality & Tourism Management, Pamplin College of Business, Virginia Tech, Blacksburg, VA 24061, USA. ^[4] Department of Health & Medical Administration, Kyungmin University, Uijeongbu 11618, Korea. ^[5] Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University, Seoul 03722, Korea. ^[6] Division of Hotel & Tourism, College of Economics & Business Administration, The University of Suwon, Hwaseong 18323, Korea. ^[7]

关键词 Restaurants food labeling health behavior perception

DOI 10.4162/nrp.2020.14.3.286

PMID 32528635

发布时间 2020-09-28

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