A scale to evaluate customer attitudes towards food risks in restaurants
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Vigilância Sanitária em Debate |
Texto Completo: | https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/337 |
Resumo: | Qualitative methods for exploratory social research allow a deep understanding of individuals’ knowledge, perceptions, values, and preferences. In this study, we aimed to develop a scale to measure customer attitudes toward food risks. In-depth interviews were conducted with customers from two different restaurants located in Sao Paulo, Brazil, to raise social representation constructs by means of the collective subject discourse technique to compose the scale items. A 5-point Likert scale was used to assess the degree of the respondent’s agreement/disagreement with each item (n = 24). The instrument developed was tested (n = 61) to evaluate validity and reliability; it yielded satisfactory internal consistency (α = 0.78, 17 items). The study offers a theoretical and methodological insight into scale development, and identifies customers’ social representations in buffet-style restaurants related to hygiene, risk management, food-hazards, responsibility, and trust in food systems. The proposed methodology is suitable to apply to further marketing research and effective risk management and communication regarding foodservices issues. |
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A scale to evaluate customer attitudes towards food risks in restaurantsA scale to evaluate customer attitudes towards food risks in restaurantsFood SafetyFoodserviceRisk PerceptionConsumer ResearchSegurança de AlimentosServiços de AlimentaçãoPercepção de RiscoEstudo de Consumidor Qualitative methods for exploratory social research allow a deep understanding of individuals’ knowledge, perceptions, values, and preferences. In this study, we aimed to develop a scale to measure customer attitudes toward food risks. In-depth interviews were conducted with customers from two different restaurants located in Sao Paulo, Brazil, to raise social representation constructs by means of the collective subject discourse technique to compose the scale items. A 5-point Likert scale was used to assess the degree of the respondent’s agreement/disagreement with each item (n = 24). The instrument developed was tested (n = 61) to evaluate validity and reliability; it yielded satisfactory internal consistency (α = 0.78, 17 items). The study offers a theoretical and methodological insight into scale development, and identifies customers’ social representations in buffet-style restaurants related to hygiene, risk management, food-hazards, responsibility, and trust in food systems. The proposed methodology is suitable to apply to further marketing research and effective risk management and communication regarding foodservices issues.Título PT: Uma escala para avaliar as atitudes do cliente com relação aos riscos de alimentos em restaurantesMétodos qualitativos em pesquisa social permitem uma compreensão mais aprofundada dos conhecimentos, percepções, valores, preferências dos indivíduos. Este estudo teve como objetivo o desenvolvimento de uma escala para avaliar as atitudes dos clientes em relação à segurança de alimentos. Entrevistas em profundidade foram realizadas com clientes de dois restaurantes em São Paulo, Brasil, para levantar construtos de representação social por meio da técnica do Discurso do Sujeito Coletivo para compor os itens da escala. Uma escala de Likert 5-pontos foi utilizada para avaliar o grau de concordância/discordância dos respondentes com cada item (n = 24). O instrumento desenvolvido foi testado (n = 61) para avaliar a validade e confiabilidade, e apresentou consistência interna satisfatória (α = 0,78, 17 itens). O estudo contribuiu com uma visão teórica e metodológica no desenvolvimento da escala, e identificou as representações sociais dos clientes nos restaurantes tipo buffet relacionados à higiene, gestão de riscos, perigos alimentares, responsabilidade e confiança nos sistemas alimentares. A metodologia proposta foi adequada para incentivar pesquisa de marketing e eficiência na gestão e comunicação de risco sobre questões em serviços de alimentação.Instituto Nacional de Controle de Qualidade em Saúde2014-11-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion"Peer-reviewed article""Artículo revisado por pares""Artigo avaliado pelos pares"application/pdfhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/33710.3395/vd.v2n4.337Health Surveillance under Debate: Society, Science & Technology ; Vol. 2 No. 4 (2014): November - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas; 53-61Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 2 Núm. 4 (2014): Noviembre - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas; 53-61Vigil Sanit Debate, Rio de Janeiro; v. 2 n. 4 (2014): Novembro - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas; 53-612317-269Xreponame:Vigilância Sanitária em Debateinstname:Fundação Oswaldo Cruz (FIOCRUZ)instacron:FIOCRUZenghttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/337/165Copyright (c) 2014 Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia (Health Surveillance under Debate: Society, Science & Technology) – Visa em Debatehttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccessVedovato, Gabriela MilhassiBastos, Deborah Helena MarkowiczMancuso, Ana Maria CervatoBehrens, Jorge Herman2023-06-27T15:08:08Zoai:ojs.visaemdebate.incqs.fiocruz.br:article/337Revistahttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebatePUBhttps://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/oaiincqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br2317-269X2317-269Xopendoar:2023-06-27T15:08:08Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ)false |
dc.title.none.fl_str_mv |
A scale to evaluate customer attitudes towards food risks in restaurants A scale to evaluate customer attitudes towards food risks in restaurants |
title |
A scale to evaluate customer attitudes towards food risks in restaurants |
spellingShingle |
A scale to evaluate customer attitudes towards food risks in restaurants Vedovato, Gabriela Milhassi Food Safety Foodservice Risk Perception Consumer Research Segurança de Alimentos Serviços de Alimentação Percepção de Risco Estudo de Consumidor |
title_short |
A scale to evaluate customer attitudes towards food risks in restaurants |
title_full |
A scale to evaluate customer attitudes towards food risks in restaurants |
title_fullStr |
A scale to evaluate customer attitudes towards food risks in restaurants |
title_full_unstemmed |
A scale to evaluate customer attitudes towards food risks in restaurants |
title_sort |
A scale to evaluate customer attitudes towards food risks in restaurants |
author |
Vedovato, Gabriela Milhassi |
author_facet |
Vedovato, Gabriela Milhassi Bastos, Deborah Helena Markowicz Mancuso, Ana Maria Cervato Behrens, Jorge Herman |
author_role |
author |
author2 |
Bastos, Deborah Helena Markowicz Mancuso, Ana Maria Cervato Behrens, Jorge Herman |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Vedovato, Gabriela Milhassi Bastos, Deborah Helena Markowicz Mancuso, Ana Maria Cervato Behrens, Jorge Herman |
dc.subject.por.fl_str_mv |
Food Safety Foodservice Risk Perception Consumer Research Segurança de Alimentos Serviços de Alimentação Percepção de Risco Estudo de Consumidor |
topic |
Food Safety Foodservice Risk Perception Consumer Research Segurança de Alimentos Serviços de Alimentação Percepção de Risco Estudo de Consumidor |
description |
Qualitative methods for exploratory social research allow a deep understanding of individuals’ knowledge, perceptions, values, and preferences. In this study, we aimed to develop a scale to measure customer attitudes toward food risks. In-depth interviews were conducted with customers from two different restaurants located in Sao Paulo, Brazil, to raise social representation constructs by means of the collective subject discourse technique to compose the scale items. A 5-point Likert scale was used to assess the degree of the respondent’s agreement/disagreement with each item (n = 24). The instrument developed was tested (n = 61) to evaluate validity and reliability; it yielded satisfactory internal consistency (α = 0.78, 17 items). The study offers a theoretical and methodological insight into scale development, and identifies customers’ social representations in buffet-style restaurants related to hygiene, risk management, food-hazards, responsibility, and trust in food systems. The proposed methodology is suitable to apply to further marketing research and effective risk management and communication regarding foodservices issues. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-11-27 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion "Peer-reviewed article" "Artículo revisado por pares" "Artigo avaliado pelos pares" |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/337 10.3395/vd.v2n4.337 |
url |
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/337 |
identifier_str_mv |
10.3395/vd.v2n4.337 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/337/165 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-nd/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Instituto Nacional de Controle de Qualidade em Saúde |
publisher.none.fl_str_mv |
Instituto Nacional de Controle de Qualidade em Saúde |
dc.source.none.fl_str_mv |
Health Surveillance under Debate: Society, Science & Technology ; Vol. 2 No. 4 (2014): November - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas; 53-61 Vigilancia en Salud en Debate: Sociedad, Ciencia y Tecnología; Vol. 2 Núm. 4 (2014): Noviembre - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas; 53-61 Vigil Sanit Debate, Rio de Janeiro; v. 2 n. 4 (2014): Novembro - Vigilância Sanitária e a Promoção da Alimentação Adequada e Saudável: Impasses, Desafios e Perspectivas; 53-61 2317-269X reponame:Vigilância Sanitária em Debate instname:Fundação Oswaldo Cruz (FIOCRUZ) instacron:FIOCRUZ |
instname_str |
Fundação Oswaldo Cruz (FIOCRUZ) |
instacron_str |
FIOCRUZ |
institution |
FIOCRUZ |
reponame_str |
Vigilância Sanitária em Debate |
collection |
Vigilância Sanitária em Debate |
repository.name.fl_str_mv |
Vigilância Sanitária em Debate - Fundação Oswaldo Cruz (FIOCRUZ) |
repository.mail.fl_str_mv |
incqs.visaemdebate@fiocruz.br || gisele.neves@fiocruz.br |
_version_ |
1797042044024127488 |