Study on the perceived quality of healthy dietary restaurant of consumer and restaurant owner in Taipei city

• Main Authors: Chung-Lien Chen, 陳中蓮
• Other Authors: 楊鵑華
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/28813409297489632725

碩士 === 輔仁大學 === 餐旅管理學系碩士班 === 93 === Abstract People suffer from chronic disease is increased in recent years. And one of the main reasons is unbalanced diet. Consumers begin to realize the importance of healthy diet. There are more and more restaurants bragged about the health concept. Simultaneously, health diet trend prevails. In order to improve people's health status, decrease the prevalence of chronic disease, and in conformity with healthy diet trend, government coach restaurant for health cooking tactics and strengthen consumer’s nutrition education. Following the coaching principle of government's health bureau, this research examine the restaurant owner who has coached by health bureau and its consumers, Try to find out the differences on the perceived quality of healthy dietary between both sides. Take it as the improvement reference for the healthy dietary in the future . The result shows that the perceived qualities of consumers and restaurant owners are different. The perceived qualities are different on the attributes of “meal portion”, “flavor”, “ingredient”, “low oil contain”, “low salt contain”, “low sugar contain”, “high fiber contain”, “diversity”, “appearance attraction”, “nutritional balanced”, “proper price”, “good service”, “good for health”. Restaurant owners’ perceived quality are superior to their customers over all of the quality attributes . As to the importance of considerations about quality, there are differences on “performance”, “reliability”, “conformance”, “serviceability”, “aesthetics”, “perceived quality” between restaurant owners and consumers. And the restaurant owners believe all of the above considerations are more important.