Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee.
As the annual migration of new students to campuses occurs, college town populations are composed of younger generations from different regions with different characteristics. This study illustrates the way students, faculty, and staff view dining out attributes when they select a restaurant for soc...
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| Format: | Article |
| Language: | English |
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Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus
2010
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| Online Access: | https://ir.uitm.edu.my/id/eprint/19428/ |
| _version_ | 1848804766438653952 |
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| author | Chang, Lee |
| author_facet | Chang, Lee |
| author_sort | Chang, Lee |
| building | UiTM Institutional Repository |
| collection | Online Access |
| description | As the annual migration of new students to campuses occurs, college town populations are composed of younger generations from different regions with different characteristics. This study illustrates the way students, faculty, and staff view dining out attributes when they select a restaurant for social purposes. Attributes such as price, cuisine, atmosphere, service quality and food quality, name brand, location, convenience, architectural design, other customers, previous experience, and alcohol service are used to identify members’ social dining preferences. Furthermore, the study also observes whether the importance of dining attributes is different according to personal and dining out characteristics. |
| first_indexed | 2025-11-14T22:00:21Z |
| format | Article |
| id | uitm-19428 |
| institution | Universiti Teknologi MARA |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T22:00:21Z |
| publishDate | 2010 |
| publisher | Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uitm-194282018-03-15T08:42:47Z https://ir.uitm.edu.my/id/eprint/19428/ Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. jthca Chang, Lee Food industry and trade. Halal food industry. Certification Social perception. Social cognition Interpersonal relations. Social behavior As the annual migration of new students to campuses occurs, college town populations are composed of younger generations from different regions with different characteristics. This study illustrates the way students, faculty, and staff view dining out attributes when they select a restaurant for social purposes. Attributes such as price, cuisine, atmosphere, service quality and food quality, name brand, location, convenience, architectural design, other customers, previous experience, and alcohol service are used to identify members’ social dining preferences. Furthermore, the study also observes whether the importance of dining attributes is different according to personal and dining out characteristics. Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Selangor, Puncak Alam Campus 2010-04 Article PeerReviewed text en https://ir.uitm.edu.my/id/eprint/19428/7/AJ_CHANG%20LEE%20JTHCA%20B%2010.pdf Chang, Lee (2010) Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. (2010) Journal of Tourism, Hospitality & Culinary Arts (JTHCA) <https://ir.uitm.edu.my/view/publication/Journal_of_Tourism,_Hospitality_=26_Culinary_Arts_=28JTHCA=29.html>, 2 (1). pp. 1-18. ISSN 1985-8914 ; 2590-3837 https://www.jthca.org/ |
| spellingShingle | Food industry and trade. Halal food industry. Certification Social perception. Social cognition Interpersonal relations. Social behavior Chang, Lee Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. |
| title | Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. |
| title_full | Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. |
| title_fullStr | Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. |
| title_full_unstemmed | Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. |
| title_short | Analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the Southwestern Region in the U.S. / Chang Lee. |
| title_sort | analysis of social dine-out preferences of the university members according to personal characteristics: a case study of the university in the southwestern region in the u.s. / chang lee. |
| topic | Food industry and trade. Halal food industry. Certification Social perception. Social cognition Interpersonal relations. Social behavior |
| url | https://ir.uitm.edu.my/id/eprint/19428/ https://ir.uitm.edu.my/id/eprint/19428/ |