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Book part
Publication date: 29 January 2024

Abstract

Details

Digital Technology and Changing Roles in Managerial and Financial Accounting: Theoretical Knowledge and Practical Application
Type: Book
ISBN: 978-1-80455-973-4

Available. Open Access. Open Access
Article
Publication date: 14 February 2025

Rakia Ishra, Saif Sharif, Jeffrey Soar and Rasheda Khanam

Since the COVID-19 pandemic had a significant impact on all facets of civilisation around the world, including food safety, this study aimed to determine and compare the pre-COVID…

96

Abstract

Purpose

Since the COVID-19 pandemic had a significant impact on all facets of civilisation around the world, including food safety, this study aimed to determine and compare the pre-COVID and post-COVID food safety knowledge of Bangladeshi consumers and their association with sociodemographic variables.

Design/methodology/approach

The current study performed a cross-sectional survey of 503 consumers who prepared food at least 2–4 times per week through a validated questionnaire, selected through convenience sampling from two metropolitan cities and two rural districts in Bangladesh. The non-parametric Wilcoxon signed-rank test, Mann–Whitney U tests, Kruskal–Wallis H and binary logistic regression were used for statistical analysis.

Findings

Although an increased percentage of consumers showed a better level of overall food safety knowledge in the post-pandemic (38.2%) than the pre-pandemic (28.8%), there is a low level of awareness of the appropriate duration of handwashing, foodborne pathogens, consuming raw milk or eggs, safe storage and temperature control of food. University graduates, families with few children and urban consumers had a good understanding of food safety both pre- and post-pandemic.

Originality/value

This study compares consumers’ pre- and post-COVID-19 food safety knowledge previously unknown in Bangladesh. The findings have significantly contributed to existing food safety knowledge in Bangladesh to adopt policies and structure training programmes for consumers in the country.

Details

British Food Journal, vol. 127 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Open Access. Open Access
Article
Publication date: 17 October 2024

Muhammad Junaid Shahid Hasni, Luigi Mittone and Lucia Savadori

The Health Star Rating (HSR) is a front-of-pack labeling system that helps consumers understand the nutritional values of foods. In this study, we examined the effects of the…

281

Abstract

Purpose

The Health Star Rating (HSR) is a front-of-pack labeling system that helps consumers understand the nutritional values of foods. In this study, we examined the effects of the presence (vs. absence) of an HSR label on consumer choice behavior and perception of healthiness.

Design/methodology/approach

In an experimental study, we tested if the presence (vs. absence) of an HSR label provides a competitive advantage over a rival product that lacks the label, influencing purchase intentions. Participants were asked to choose among two competing products, with and without the labels, in a full factorial design.

Findings

Results showed that products with an HSR label had a competitive advantage over the rival products that did not have the label. Moreover, this effect emerged more strongly for some products than others. Thus, while front-of-pack (FOP) labels can enhance sales, their impact may vary based on the specific product or brand.

Originality/value

This paper offers novel insights into the implications of HSR labels for consumer behavior and marketing strategies, particularly in the context of their potential use as a marketing tool by companies to boost sales in the food industry.

Details

British Food Journal, vol. 126 no. 13
Type: Research Article
ISSN: 0007-070X

Keywords

Available. Open Access. Open Access
Article
Publication date: 21 January 2025

Nurhafihz Noor

Service quality is an established research area in the services marketing literature and is an integral component in an Islamic economy driven by halal service sectors. Despite…

164

Abstract

Purpose

Service quality is an established research area in the services marketing literature and is an integral component in an Islamic economy driven by halal service sectors. Despite its importance and the rapidly changing service environment, there has yet to be a comprehensive study of service quality research across halal industries. The purpose of this study is to systematically review the existing literature on service quality in halal industries to provide a state-of-the-art understanding and identify opportunities in this research area.

Design/methodology/approach

Guided by the Scientific Procedures and Rationales for Systematic Literature Reviews (SPAR-4-SLR) protocol and the theories, contexts, characteristics and methods (TCCM) framework, this paper reviews 78 journal articles from the Web of Science database which features service quality as an underpinning theory in the context of halal economies.

Findings

Findings indicate that since the first study in 2010, service quality research in halal industries has concentrated on consumers in the Islamic finance sector who are served primarily by human service agents. Most studies are focused on halal industries in Muslim countries. Several papers adopt the SERVQUAL model while others develop more novel service quality scales for halal industries. Culture, technology and faith-related factors are key drivers of halal service quality. While few papers study the antecedents and moderators of service quality in halal industries, religiosity was found to be a significant variable in several papers reviewed.

Practical implications

The global Islamic economy will continue to be driven by halal services. This review will provide managers with an appreciation of service quality across different halal industries. Researchers can use the results of this review to guide future studies and contribute toward the development of this research area.

Originality/value

To the best of the author’s knowledge, this paper is the first to comprehensively map the antecedents, dimensions, outcomes and moderators of service quality across halal industries and provides managers with a strategic understanding of service quality across the halal economy. This study develops a conceptual model and concludes with a research agenda to advance halal service quality research.

Details

Journal of Islamic Accounting and Business Research, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1759-0817

Keywords

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