Calorie and carbon labels on menus in Chinese restaurants: effects of label presence and presentation format on customer behavior and brand perceptions
Author:
Affiliation:
1. School of Hotel & Tourism Management, The Hong Kong Polytechnic University, Hong Kong SAR, China
2. School of Energy and Environment, The City University of Hong Kong, Hong Kong SAR, China
Funder
Hong Kong Polytechnic University
School of Energy and Environment, City University of Hong Kong
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10548408.2024.2373264
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1. How Does Transparency Complement Customer Satisfaction and Loyalty in the Restaurant Business?
2. The Impact of Coronavirus COVID-19 Pandemic on Food Purchasing, Eating Behavior, and Perception of Food Safety in Kuwait
3. Differences in food parenting at home versus restaurants among parents of 3-to-8-year-old children
4. Arcibal C. (2022). Hong Kong’s restaurant ranks expand faster than before Covid-19 as eateries prove more resilient than retail South China Morning. Post November 24 2022 from https://www.scmp.com/business/article/3200751/hong-kongs-restaurant-ranks-expand-faster-covid-19-eateries-prove-more-resilient-retail
5. Menu engineering to encourage sustainable food choices when dining out: An online trial of priced-based decoys
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