A scale to evaluate customer attitudes towards food risks in restaurants

Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia

Jorge Herman Behrens¹  Deborah Helena Markowicz Bastos²  Ana Maria Cervato Mancuso²  Gabriela Milhassi Vedovato³ 

[1]Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas

[2]Department of Nutrition, Faculty of Public Health, University of São Paulo

[3]Institute of Health and Society, Federal University of São Paulo, Brazil

关键词: Food Safety;    Foodservice;    Risk Perception;    Consumer Research;   

DOI  :  

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown