Sarah Lefebvre and Marissa Orlowski
The purpose of this paper is to assess the effect of involvement in food preparation on estimated calorie content, perception of portion size and desirability of the food item.
Abstract
Purpose
The purpose of this paper is to assess the effect of involvement in food preparation on estimated calorie content, perception of portion size and desirability of the food item.
Design/methodology/approach
To test the hypotheses, three between-subjects experiments (one online, two in a laboratory setting) were conducted. Across the three experiments, participants were presented with a food item either ready for consumption (low involvement) or with the individual ingredients in need of assembly prior to consumption (high involvement).
Findings
Results showed that when a consumer is involved in the preparation of their food, they perceive the food to be lower in calories and smaller in portion size than when the same food is presented fully prepared and ready-to-eat. In addition, the effect of food preparation involvement on perception of portion size has negative downstream consequences on food desirability, as a smaller perceived portion resulted in a less desirable food item.
Originality/value
To the authors’ knowledge, the results of this research are the first to focus on the impact of preparation involvement on perceptions of the specific product attributes of calorie content and portion size, and the downstream effect on desirability.
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Sarah Lefebvre, Marissa Orlowski and Laura Boman
While third-party food delivery continues to increase in popularity, surveys suggest nearly a quarter of deliveries suffer from service failures. With the limited research on…
Abstract
Purpose
While third-party food delivery continues to increase in popularity, surveys suggest nearly a quarter of deliveries suffer from service failures. With the limited research on third-party food delivery, we explore the important questions of (1) where customers place blame in the case of service failures with third-party food delivery (i.e. the platform or the restaurant) and (2) does this depend on the type of service failure? Drawing on blame attribution theory, signaling theory, and an exploratory study, we demonstrate that customers typically perceive such mishaps to be the responsibility of the restaurant rather than the delivery platform itself. We also examine the effect of visible service failure preventative actions taken by the restaurant on blame attribution and re-order intention.
Design/methodology/approach
We conducted two online scenario-based studies to explore customer blame attribution in the case of third-party food delivery service failure. First, an exploratory study approach (NStudy1 = 512) was taken to provide additional support for the hypothesis development. An experiment (NStudy2 = 252) was then conducted to examine the hypothesized effects.
Findings
First, the results of an exploratory study demonstrate that customers attribute service failures such as wrong items, missing items, cold food, or leaking containers to restaurants over third-party food delivery platforms. Second, the results of an experimental study suggest inclusion of an observable cue indicating preventative action, such as time-stamp information indicating when an order was received and packaged for delivery, increases customer re-order intention through the underlying mechanism of blame attribution.
Originality/value
We contribute to the underexplored area of third-party food delivery service failure and to our understanding of blame attribution in service failure scenarios. Further, we demonstrate a practical method to shift the blame away from restaurants for service failures that are outside of the establishment’s control.
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Sarah Lefebvre and Kelly Cowart
As the cosmetic surgery industry grows and diversifies, societal beauty standards have shifted to include images of surgically enhanced bodies. With the increased use of…
Abstract
Purpose
As the cosmetic surgery industry grows and diversifies, societal beauty standards have shifted to include images of surgically enhanced bodies. With the increased use of influencer marketing, it is important for marketers to understand consumer perceptions of these modified appearances. This paper aims to use the lens of perceived morality (PM) to investigate consumer perceptions of cosmetic surgery services and the effect of enhanced body appearance on consumer interest in an endorsed brand. Interpersonal similarity (IS) is tested as a boundary condition.
Design/methodology/approach
A mixed-methods approach was taken with a qualitative study and two online experiments. Participants were recruited through snowball sampling (NStudy 1 = 133) and Amazon Mechanical Turk (NStudy 2 = 202; NStudy 3 = 270).
Findings
The themes uncovered in the qualitative study revealed that cosmetic surgery services were acceptable when internally motivated but may signal inauthenticity. The findings of Study 2 suggested consumer interest in an endorsed brand was negatively impacted by body enhancement (BE), with PM as the underlying mechanism. Study 3 results demonstrated IS moderated this effect. The indirect effect was significant only for those low in IS.
Originality/value
This research contributes to the underexplored area of cosmetic surgery services and its role in influencer marketing. The findings extend the literature on consumer attitudes and perceptions toward these services and provides insight into the intersection of BE and morality. The contribution is notable, as marketers increasing rely on social media influencers, many of whom have undergone cosmetic surgery services and enhanced their body appearance, to promote their brands.
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Sarah Lefebvre, Laurel Aynne Cook and Merlyn A. Griffiths
This paper aims to examine consumers’ opinions and behavioral intentions toward foods labeled as containing genetically modified (GM) (transgenic) ingredients across plant and…
Abstract
Purpose
This paper aims to examine consumers’ opinions and behavioral intentions toward foods labeled as containing genetically modified (GM) (transgenic) ingredients across plant and animal-based categories. In light of marketplace changes (i.e. labeling requirements), we explore behavioral measures based on labeling options.
Design/methodology/approach
Three studies, one online projective survey using a convenience sample of consumers and two experiments conducted with Amazon mTurk adult US participants, are included.
Findings
Consumers have negative associations with GM products vs non-GM and are more likely to purchase unlabeled GM products. GM products may offer positive economic, societal and environmental benefits. However, the need for labeling overshadows these benefits and presence of GM labeling increased avoidance. Furthermore, changes in product opinion mediate consumers’ purchase intention and willingness to pay.
Research limitations/implications
GM labeling negatively influences consumers’ opinions and behavioral intentions. This is important for legislators and marketers concerned with counter-labeling effects (e.g. Non-GMO Project Verified).
Practical implications
Debates on efficacy of labeling, inclusion disclosure of ingredients, short-term risks and long-term implications are ongoing globally. Consumer reception and purchase intention can only be changed through governmental and corporate transparency.
Social implications
Widespread misinformation about GM foods, presence in our food supply, impact on health, economy, environment and the marketplace still exists. The findings reflect consumers’ responses to changes proposed by the 2016 National Bioengineered Food Disclosure Standard legislation.
Originality/value
With the paucity of research on consumer response to the release of a GM animal product into the food supply, this work breaks new ground as the first to examine the impact of disclosure of GM animal-based food type.
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Ismail Karabas, Marissa Orlowski and Sarah Lefebvre
Tipping within the foodservice industry has traditionally been reserved for full-service restaurants. However, there is a growing trend of tip requests at limited-service…
Abstract
Purpose
Tipping within the foodservice industry has traditionally been reserved for full-service restaurants. However, there is a growing trend of tip requests at limited-service restaurants, where tipping occurs prior to consuming the product. This research aims to examine the effect of a point-of-sale tip request at limited-service restaurants on return intentions via customer irritation. It also aims to analyze the moderating effects of check amount and perceived deservingness.
Design/methodology/approach
Four online scenario-based experiments were conducted to test the hypotheses. Participants were recruited from MTurk for all experiments (NStudy 1 = 152; NStudy 2 = 296; NStudy 3 = 206; NStudy 4 = 134).
Findings
Studies 1 and 2 suggested a negative impact of presenting a tip request on return intentions, with customer irritation as the underlying mechanism. Study 3 found the indirect effect was significant only when the check amount was low. Study 4 found that perceived deservingness of a tip also moderated this effect; the indirect effect was significant only when customers felt the employee did not deserve a tip. The effect was attenuated when customers felt the employee deserved a tip.
Originality/value
This paper contributes to the underexplored area of tipping behavior in the limited-service context. The findings contrast extant research on voluntary tipping at full-service restaurants, thus advancing theory by suggesting the consequences of tip requests are contextual and providing practical insights to limited-service establishments contemplating whether to begin requesting tips.
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Sarah Aboualy, Yasser Mansour and Sherif El-Fiki
The paper aims to study the applicability of Lefebvre's everyday life theory “production of space” in Sheraton's in-between spaces upon local residents' daily practices. Space as…
Abstract
Purpose
The paper aims to study the applicability of Lefebvre's everyday life theory “production of space” in Sheraton's in-between spaces upon local residents' daily practices. Space as Lefebvre said is a result and cause, product and producer. Sheraton District, Cairo comprises lots of underutilized spaces between buildings. The in-between spaces have great potentials for accommodating diverse activities. The present study addresses the phenomenon of in-between spaces in this district. It is argued that in-between spaces can be developed to realize better functional and symbolic values, as the users attach special meanings based on users' everyday living.
Design/methodology/approach
The study adopts a qualitative approach to investigate the above relationship on the mentioned district. The study devises direct observation to investigate people's behavioral patterns in such appropriated areas to analyze them in the light of preceding literature.
Findings
The study concludes that people's everyday practices could re-invent the in-between spaces by realizing new functions and meanings in dynamic and creative ways. That experience can apply to other underutilized spaces in the district and the city toward improving the built environment and the quality of residents' life.
Research limitations/implications
Finally, it is important to note that the findings of the study are limited to the studied context. Undertaking similar studies to other in-between spaces in Cairo, in other Egyptian cities or other countries may yield different findings. It may be equally interesting to study the means of adaptation in other underutilized urban spaces, such as those found underneath bridges, underneath buildings and on the rooftops.
Originality/value
The main aim of the present study is to examine the impact of everyday practices on the appropriation of a transformed in-between space in the aforementioned district, and the extent to which that may improve in-between spaces' role toward the local community, in order to promote such approach for developing many underutilized in-between spaces in the area. Toward realizing this goal, the study begins with a theoretical background about everyday life. Then, the paper addresses the theory of space appropriation. The outcome is then empirically investigated in relation to one transformed in-between space in Sheraton District, Cairo.
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Haya Al-Dajani, Nupur Pavan Bang, Rodrigo Basco, Andrea Calabrò, Jeremy Chi Yeung Cheng, Eric Clinton, Joshua J. Daspit, Alfredo De Massis, Allan Discua Cruz, Lucia Garcia-Lorenzo, William B. Gartner, Olivier Germain, Silvia Gherardi, Jenny Helin, Miguel Imas, Sarah Jack, Maura McAdam, Miruna Radu-Lefebvre, Paola Rovelli, Malin Tillmar, Mariateresa Torchia, Karen Verduijn and Friederike Welter
This conceptual, multi-voiced paper aims to collectively explore and theorize family entrepreneuring, which is a research stream dedicated to investigating the emergence and…
Abstract
Purpose
This conceptual, multi-voiced paper aims to collectively explore and theorize family entrepreneuring, which is a research stream dedicated to investigating the emergence and becoming of entrepreneurial phenomena in business families and family firms.
Design/methodology/approach
Because of the novelty of this research stream, the authors asked 20 scholars in entrepreneurship and family business to reflect on topics, methods and issues that should be addressed to move this field forward.
Findings
Authors highlight key challenges and point to new research directions for understanding family entrepreneuring in relation to issues such as agency, processualism and context.
Originality/value
This study offers a compilation of multiple perspectives and leverage recent developments in the fields of entrepreneurship and family business to advance research on family entrepreneuring.
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Patrick van Esch, Sarah Maree Duffy, James Teufel, Gavin Northey, Edward Elder, Catherine Frethey-Bentham, Thomas B. Cook and Jonas Heller
The purpose of this research is to examine a downstream social marketing program that slows the typical decline in functional fitness and independence of adults over 55 with…
Abstract
Purpose
The purpose of this research is to examine a downstream social marketing program that slows the typical decline in functional fitness and independence of adults over 55 with particular attention to the ROI and the efficiency of the program.
Design/methodology/approach
Within subjects quasi-experimental design.
Findings
The ExerStart program is cost-efficient and effective delivering an ROI of 33 per cent. The participants of the ExerStart social marketing program significantly improved functional fitness. Further, this program demonstrates that this result may be achieved with just four exercises rather than six.
Practical implications
A successful, cost-effective, high-retention social marketing program is outlined for social marketers who aim to increase the functional fitness and independence of adults over 55 years.
Social implications
Two societal benefits, the first is that it provides direction about how to efficiently prolong the independence of adults over 55 years, and the second is that it decreases pressure and costs on the healthcare system. This may be useful for policy makers and social marketers alike.
Originality/value
The authors contribute to the literature in two important ways. First, this paper details a cost-effective intervention that improves the physical fitness of a significant and growing portion of the community and suggests additional considerations for future ROI calculations. Second, this paper contributes methodologically by introducing the senior fitness test (a new criterion-referenced clinically relevant physical fitness standard specifically developed for seniors).
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This exploratory study, a Ph.D. dissertation completed at the University of Western Ontario in 2013, examines the materially embedded relations of power between library users and…
Abstract
This exploratory study, a Ph.D. dissertation completed at the University of Western Ontario in 2013, examines the materially embedded relations of power between library users and staff in public libraries and how building design regulates spatial behavior according to organizational objectives. It considers three public library buildings as organization spaces (Dale & Burrell, 2008) and determines the extent to which their spatial organizations reproduce the relations of power between the library and its public that originated with the modern public library building type ca. 1900. Adopting a multicase study design, I conducted site visits to three, purposefully selected public library buildings of similar size but various ages. Site visits included: blueprint analysis; organizational document analysis; in-depth, semi-structured interviews with library users and library staff; cognitive mapping exercises; observations; and photography.
Despite newer approaches to designing public library buildings, the use of newer information technologies, and the emergence of newer paradigms of library service delivery (e.g., the user-centered model), findings strongly suggest that the library as an organization still relies on many of the same socio-spatial models of control as it did one century ago when public library design first became standardized. The three public libraries examined show spatial organizations that were designed primarily with the librarian, library materials, and library operations in mind far more than the library user or the user’s many needs. This not only calls into question the public library’s progressiveness over the last century but also hints at its ability to survive in the new century.