Can plate waste be an indicator of customer attitude and behaviour in restaurants?

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Gastroia: Journal of Gastronomy And Travel Research
Volume:8 Issue:1
Can plate waste be an indicator of customer attitude and behaviour in restaurants?

Can plate waste be an indicator of customer attitude and behaviour in restaurants?

Authors : Sinecan Cerrah, Vedat Yiğitoğlu

Pages : 32-48

Doi:10.32958/gastoria.1315044

View : 101 | Download : 93

Publication Date : 2024-06-03

Article Type : Research Paper

Abstract :This research aims to reveal the amount of plate waste in restaurants and determine the relationship between plate waste and perception of food quality, restaurant satisfaction, and customers\' behavioral intentions. Research data was collected through an online questionnaire in April 2020 in Turkey. At the end of the research, It was determined that customers left more plate waste in pastry products than meat and vegetable. In addition, it was revealed that customers\' perception of food quality and restaurant satisfaction affect the level of plate waste. The findings also showed that plate waste has a lower effect on the customers\' behavioral intentions. The findings of this study indicated that plate waste is an important variable that can be used to understand and evaluate customer behavior in restaurant businesses.
Keywords : tabak artıkları, yiyecek kalitesi, memnuniyet, davranışsal niyet, restoran

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