Exploring user-generated content related to dining experiences of consumers with food allergies
- Authors
- Wen Han; Eunhye, Park; Tao Chen-Wei; Bongsug, Chae; Li Xiaoye; Junehee, Kwon
- Issue Date
- Feb-2020
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Food allergy; User-Generated Content (UGC); Dining experience; Topic modeling; Restaurant review
- Citation
- INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT, v.85
- Journal Title
- INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT
- Volume
- 85
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/80037
- DOI
- 10.1016/j.ijhm.2019.102357
- ISSN
- 0278-4319
- Abstract
- The purpose of this research was to explore and assess factors influencing perceptions of consumers with food allergies toward restaurants when accommodating allergen-free requests. Mixed approaches, including big data analytics (i.e., topic modeling), content analysis, and multiple regression analyses were performed to analyze user-generated reviews for restaurants listed on AllergyEats.com , an information-sharing platform for consumers with food allergies. Among the 40 topics identified, "knowledgeable staff" was the most prevalent topic. Results of topic correlation analyses revealed five groups of topics: customized orders, efforts of staff, menu options, fried foods and oil, and communication with shared latent features. Four topics in the group of "efforts of staff" had the highest positive impact on restaurant ratings, while two topics in the group of "communications" had the strongest negative impacts. Foodservice managers and educators may use the results of this study to better accommodate consumers with food allergies and develop appropriate training programs.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - 바이오나노대학 > 식품영양학과 > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.