FACTORS INFLUENCING STUDENTS CHOICE OF FAST FOOD RESTAURANTS
DOI:
https://doi.org/10.5937/ekoPolj1801257BKeywords:
fast food restaurants, consumer behavior, studentsAbstract
The global expansion of fast food consumption habits and the consequent change in the competitive environment led to greater market research and the targeting of consumer groups. On the other hand, the growth of the market and the increase in the number of fast food restaurants have encouraged consumers to pay more attention to the products they consume, that is, have influenced their interest in the diversity of factors that are decisive when choosing a restaurant. This study investingates factors influencing students choice of fast food restaurants. The study was conducted at University of Novi Sad. The results show that the most important influences on this choice are Food Quality, Nearness and Accessibility and Hygienic factors, primarily cleanliness of the restaurant, kitchen, and service personnel. Differences in fast food choice factors were found regarding the gender of respondents.
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References
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2. Ares, G., Gimenez, A., Gambaro, A. (2009): Consumer perceived healthiness and willingness to try functional milk desserts. Influence of ingredient, ingredient name and health claim, Food Quality & Preference, vol. 20, no. 1, pp. 50-56.
3. Becker, C., Murrmann, K.S., Murrmann, F.K. and Cheung,W.G. (1999): A pan cultural study of restaurant service expectations in the United States and Hong Kong, Journal of Hospitality and Tourism Research, vol. 23, no. 3, pp. 235–256.
4. Bowman, S.A., Vinyard B.T. (2004): Fast Food Consumption of U.S. Adults: Impact on Energy and Nutrient Intakes and Overweight Status, Journal of the American College of Nutrition, vol. 23, no. 2, pp. 163-168.
5. Brindal, E. (2010): Exploring fast food consumption behaviours and social influence, PhD Thesis, Faculty of Health Sciences, University of Adelaide, North Terrace, Adelaide South Australia, NOBLE Research Group; CSIRO Human Nutrition, Adelaide, South Australia.
6. Brindal E., Mohr P., Wilson C., Wittert G. (2008): Obesity and the Effects of Choice at a Fast Food Restaurant, Obesity Research & Clinical Practice, no. 2, pp. 111-117.
7. Bryant, R., Dundes, L. (2008): Fast food perceptions: a pilot study of college students in Spain and the United States, Appetite, vol. 51, no. 2, pp. 327-30.
8. Clark, M., Wood, C.R (1998): Consumer loyalty in the restaurant industry: A preliminary exploration of the issues, International Journal of Contemporary Hospitality Management, vol. 10, no. 4, pp. 139–144.
9. Driskell, J.A., Meckna, B.R., Scales, N.E. (2006): Differences exist in the eating habits of university men and women at fast-food restaurants, Nutrition Research, no. 26, pp. 524–530.
10. FOODweek (2008): Fast food quiz gets mixed results, FOODweek, August 22, pp. 5-6.
11. Guthrie, J.F., Lin, B.H., Frazao, E. (2002): Role of Food Prepared Away from Home in the American Diet, 1977-78 versus 1994-96: Changes and Consequences, Journal of Nutrition Education and Behavior, no. 34, pp. 140-150.
12. Islam, N., Ulah, S. (2010): Factors affecting consumers preferences on fast food items in Bangladesh, The Journal of Applied Business Research, vol. 26, no. 4, pp. 131-146.
13. Issahaku, A., Hiamey, S.E, Afenyo, E.A. (2014): Students food safety concerns and choice of eating place in Ghana, Food Control, no. 43, pp. 135-141.
14. Peter, J.P., Olson, J. C. (2008): Consumer Behaviour and Marketing strategy, pp. 1-555, McGraw Hill International Edition, Boston, USA.
15. Živković, R. (2011): Ponašanje potrošača, Univerzitet Singidunum, Beograd, Srbija.
16. Kaiser, H.F. (1974): An index of factorial simplicity, Psychometrika, vol. 39, no. 1, pp. 31–36.
17. Kesić, T. (2006): Ponašanje potrošača, Adeco, Zagreb, Hrvatska.
18. Kirsten, D.P. (2008): Fast-Food Consumption: Application and Extension of the Theory of planned Behaviour to Incorporate Affective Responses and Implicit Associations, PhD Thesis, School of Psychology and Discipline of Medicine, University of Adelaide, North Terrace, Adelaide South Australia.
19. Koo, L.C., Tao, F.K.C., Yeung, J.H.C (1999): Preferential segmentation of restaurant attributes through conjoint analysis, International Journal of Contemporary Hospitality Management, vol. 11, no. 5, pp. 242-250.
20. Lewis, C.R (1981): Restaurant advertising: Appeals and consumer intentions, Journal of Advertising Research, vol. 21, no. 5, pp. 69–74.
21. Liu, R., Pieniak. Z., Verbeke, W. (2013): Consumers attitudes and behavior towards safe food in China: A review, Food Control, vol. 33, no. 1, pp. 93-104.
22. Liu, R., Pieniak. Z., Verbeke,W. (2014): Food-related hazards in China: Consumers
23. perceptions of risk and trust in information sources, Food Control, no. 46, pp. 291-298.
24. Liu, A., Niyongira, R. (2017): Chinese consumers food purchasing behaviors and awareness of food safety, Food Control, no. 79, pp. 185-191.
25. Nunnally, J.C. (1978): Psychometric theory, McGraw-Hill, New York, USA.
26. Olise, M.C., Okoli, M.I., Ekeke, J.N. (2015): Factors influencing customers patronage of fast food restaurants, a study of selected customers of fast food in Anambra State, Nigeria, International Journal of Economics, Commerce and Management, vol. 3, no. 11, pp. 686-701.
27. Oyewole, P. (1999): Multi-attribute dimensions of service quality in the fast food restaurant industry, Journal of Restaurant and Foodservice Marketing, vol. 3, no./4, pp. 65-91.
28. Park, C. (2004): Effcient or enjoyable? Consumer values of eating-out and fast food restaurant consumption in Korea, International Journal of Hospitality Management, vol. 23, no. 1, pp. 87-94.
29. Peter, J.P., Olson, J. C. (2008): Consumer Behaviour and Marketing strategy, McGraw Hill International Edition, Boston, USA.
30. Popov-Raljić, J., Blešić, I. (2016): Bezbednost hrane – primena HACCP sistema u ugostiteljstvu i hotelijerstvu (ISBN 978-86-7031-259-3), Univerzitet u Novom Sadu, Prirodno-matematički fakultet, Departman za geografju. turizam I hotelijerstvo, Novi Sad, Srbija.
31. Prescott, J., Young, O., ONeill, L., Yau, N.J.N, Stevens, R. (2002): Motives for food choice: a comparison of consumers from Japan, Taiwan, Malaysia and New Zealand, Food Quality and Preference, vol. 13, no. 7-8, pp. 489-495.
32. Steptoe, A., Pollard, T.M., Wardle, J. (2002): Development of a measure of the motives underlying the selection of food: the food choice questionnaire, Appetite, vol. 25, no. 3, pp. 267-284.
33. Tam, R., Yassa, B., Parker, H., OConnor, H., Allman-Farinelli, M. (2017): University students on-campus food purchasing behaviors, preferences and opinions on food availability, Nutrition, no. 37, pp. 7–13.
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Published
2018-01-20
How to Cite
Blešić, I., Popov-Raljić, J., Pivac, T., & Ivkov, M. (2018). FACTORS INFLUENCING STUDENTS CHOICE OF FAST FOOD RESTAURANTS. Ekonomika Poljoprivrede, 65(1), 257–268. https://doi.org/10.5937/ekoPolj1801257B
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Original scientific papers
