Journal articles: 'Social dining'

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Lin, Pearl MC, Chihyung Michael Ok, and Wai Ching Au. "Tourists’ private social dining experiences." Tourist Studies 21, no. 2 (January 7, 2021): 278–99. http://dx.doi.org/10.1177/1468797620986088.

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While private social dining has emerged as a new activity in the sharing economy, associated research is limited. This study aims to conceptualize tourists’ private social dining experiences by incorporating the concept of the experience economy with the sharing economy. Thematic analysis of 29 interviews unveiled a hierarchical framework, beginning with a personalized experience and leading to sensory experience before ending with emotional experience in private social dining settings. Seven identified emotional experiential domains were then situated within a four-quadrant framework to address how private social dining can enrich the four original experiential domains of the experience economy (i.e. entertainment, education, esthetic, and escapism) to trigger tourists’ emotional pleasure. These results lay a theoretical foundation for future studies and provide practical implications for the development of food tourism.

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Mhasawade, Vishwali, Anas Elghafari, Dustin T. Duncan, and Rumi Chunara. "Role of the Built and Online Social Environments on Expression of Dining on Instagram." International Journal of Environmental Research and Public Health 17, no. 3 (January 23, 2020): 735. http://dx.doi.org/10.3390/ijerph17030735.

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Online social communities are becoming windows for learning more about the health of populations, through information about our health-related behaviors and outcomes from daily life. At the same time, just as public health data and theory has shown that aspects of the built environment can affect our health-related behaviors and outcomes, it is also possible that online social environments (e.g., posts and other attributes of our online social networks) can also shape facets of our life. Given the important role of the online environment in public health research and implications, factors which contribute to the generation of such data must be well understood. Here we study the role of the built and online social environments in the expression of dining on Instagram in Abu Dhabi; a ubiquitous social media platform, city with a vibrant dining culture, and a topic (food posts) which has been studied in relation to public health outcomes. Our study uses available data on user Instagram profiles and their Instagram networks, as well as the local food environment measured through the dining types (e.g., casual dining restaurants, food court restaurants, lounges etc.) by neighborhood. We find evidence that factors of the online social environment (profiles that post about dining versus profiles that do not post about dining) have different influences on the relationship between a user’s built environment and the social dining expression, with effects also varying by dining types in the environment and time of day. We examine the mechanism of the relationships via moderation and mediation analyses. Overall, this study provides evidence that the interplay of online and built environments depend on attributes of said environments and can also vary by time of day. We discuss implications of this synergy for precisely-targeting public health interventions, as well as on using online data for public health research.

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Wardono, Prabu, Haruo Hibino, and Shinichi Koyama. "Effects of Restaurant Interior Elements on Social Dining Behavior." Asian Journal of Environment-Behaviour Studies 2, no. 4 (July 1, 2017): 43–53. http://dx.doi.org/10.21834/aje-bs.v2i4.209.

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Today’s customers tend to select eating-places to satisfy pleasures through experiential socialization. This study explores how colors, lighting and décor have effects on customers’ perceived social, emotional and behavioral intention on social dining occasions. The experimental method is used and 162 senior students are involved. The results show that the restaurant with monochromatic color scheme, dim lighting and plain décors yield a statistically significant difference on the entire dependent variables with almost any other interior conditions observed on romantic dining, as opposed to that in the case of casual dining. Further research on subtler and diverse dimensions of interior element is suggested to enrich previous findings. Keywords: Interior elements, perceived sociability, emotion, social dining behaviour. eISSN 2514-751X © 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

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Kapetanios Meir, Natalie. "“A FASHIONABLE DINNER IS ARRANGED AS FOLLOWS”: VICTORIAN DINING TAXONOMIES." Victorian Literature and Culture 33, no. 1 (March 2005): 133–48. http://dx.doi.org/10.1017/s1060150305000768.

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OVER THE COURSE OF THE NINETEENTH CENTURY, England saw the publication of numerous social instruction handbooks, household manuals, cookery books, and restaurant guides focusing on the proper methods for dining. These dining handbooks provide a systematic account of the most minute details for both attending and hosting a dinner party, including such information as how to word the invitations, ornament the table, order the courses, or arrange guests according to precedence. To the extent that formal dining becomes standardized in the conduct literature, a dining taxonomy begins to emerge–a classificatory system whereby formerly idiosyncratic aspects of this social experience are codified, or reduced to a code, and routinized, or rendered routine. While the content of handbooks (the social conventions) is arranged into a taxonomy, something more interesting can be seen to appear as well: conventions for the dining taxonomy itself. That is, within the large body of Victorian dining handbooks, there is not only a striking repetition of content from one handbook to the next, but also a repetition of narrative styles, patterns, and devices that imply that the procedures under discussion are universal phenomena, divorced from human agency, interpretation, and variable social circumstances. In other words, these handbooks render the conventions natural.

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Bufquin, Diego, Robin DiPietro, Marissa Orlowski, and Charles Partlow. "Social evaluations of restaurant managers." International Journal of Contemporary Hospitality Management 30, no. 3 (March 19, 2018): 1827–44. http://dx.doi.org/10.1108/ijchm-11-2016-0617.

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Purpose This paper aims to examine the effects of restaurant managers’ warmth and competence on employees’ turnover intentions mediated by job satisfaction and organizational commitment. The study aims to enhance existing literature related to the influence of social perceptions that casual dining restaurant employees may adopt regarding their restaurant managers. Design/methodology/approach The data came from 781 employees of a large US-based casual dining restaurant franchise group that owned 43 restaurants. Exploratory and confirmatory factor analyses were performed, followed by multilevel path and post hoc mediation analyses, to assess the effects of the proposed model. Findings Results demonstrated that managers’ warmth and competence represented a single factor, instead of two distinct constructs, thus contradicting several sociopsychological studies. Moreover, managers’ warmth and competence had an indirect influence on employees’ turnover intentions through both job satisfaction and organizational commitment. Practical implications Knowing that employees develop improved job attitudes and lower turnover intentions when they evaluate their managers as warm and competent individuals, restaurant operators should focus on both of these social characteristics when designing interviewing processes, management training, and performance appraisal programs. Originality/value By studying a casual dining restaurant franchise group that operates a single brand, thus minimizing variation in policies and procedures, this paper fulfills an identified need to examine two fundamental social dimensions that people often use in professional settings, and which have not been vastly studied in organizational behavior or hospitality literature.

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Heidarzadeh Hanzaee, Kambiz, and Fariba Esmaeilpour. "Effect of restaurant reward programs on customers’ loyalty: evidence from Iran." Journal of Islamic Marketing 8, no. 1 (March 6, 2017): 140–55. http://dx.doi.org/10.1108/jima-11-2015-0085.

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Purpose The purpose of this paper is to examine how the moderating effect of restaurant type (fast food versus casual dining) affects the Generation Y’s customers’ reaction to reward time redemption (immediate versus delayed) and reward type (economic versus social). Design/methodology/approach A 2 × 2 × 2 full-factorial, randomized, between-subject experimental design is conducted to test the research framework. The treatment groups are different from each other by manipulating reward type, reward timing and restaurant type through eight different scenario exposures. Findings The findings of the study reveal that the loyalty is significantly higher for immediate than delayed rewards in the both examined restaurant segments. In the casual dining restaurant segment, the effect of rewards increases for social rewards more than economic ones. On the other hand, for fast food restaurant context, there is no difference in the effect of reward type, whether they are economic or social. Research limitations/implications Due to the limitations of fine dining restaurants in Iran, the present study consists of only two types of restaurants (fast food vs casual dining). Originality/value This study aims to contribute towards the understanding how restaurant type (fast food versus casual dining) affects the impact of restaurant reward programs on the loyalty of Generation Y’s customers.

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North, Adrian C., and David J. Hargreaves. "Responses to Music in a Dining Area1." Journal of Applied Social Psychology 26, no. 6 (March 1996): 491–501. http://dx.doi.org/10.1111/j.1559-1816.1996.tb02727.x.

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Radic, Aleksandar, Michael Lück, Amr Al-Ansi, Bee-Lia Chua, Sabrina Seeler, António Raposo, Jinkyung Jenny Kim, and Heesup Han. "To Dine, or Not to Dine on a Cruise Ship in the Time of the COVID-19 Pandemic: The Tripartite Approach towards an Understanding of Behavioral Intentions among Female Passengers." Sustainability 13, no. 5 (February 26, 2021): 2516. http://dx.doi.org/10.3390/su13052516.

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Given that cruise line companies are rushing to restart their operations with modified dining services, the aim of this research is to establish a conceptual framework that precisely outlines female passengers’ behavioral intentions towards dining on cruise ships in the time of the COVID-19 crisis. It does so by extending the theory of reasoned action (TRA) by including the social servicescape of the cruise ship dining experiencescape (stimulus-organism-response (S-O-R) paradigm) and perceived health risk from COVID-19 (the prospect theory). The developed theoretical framework based on this tripartite approach has predictive power for intentions. Its effectiveness and comprehensiveness are also demonstrated. Despite the positive effect of the social servicescape on attitude and emotions and the positive attitude of female cruise travelers, the negative effect of the perceived health risk from COVID-19 appears to be the dominant factor that ultimately discourages the behavioral intentions of female cruise passengers towards dining on a cruise ship in the time of the COVID-19 pandemic. The present research provides a crucial guiding framework that helps cruise academics and operators to maximize existing and potential passengers’ favorable decisions and behaviors for cruise ship dining.

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Martin, Darius D., Adam C. Wright, and John M. Krieg. "Social networks and college performance: Evidence from dining data." Economics of Education Review 79 (December 2020): 102063. http://dx.doi.org/10.1016/j.econedurev.2020.102063.

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Gao, Rong, Hua Ma, Hongmei Ma, and Jiahui Li. "Impacts of Different Air Pollutants on Dining-Out Activities and Satisfaction of Urban and Suburban Residents." Sustainability 12, no. 7 (March 31, 2020): 2746. http://dx.doi.org/10.3390/su12072746.

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Air pollution has become a global environmental problem that directly affects the living quality of city residents. It not only does damages to the physical health of the human body but also has adverse effects on mood, outdoor activities, and social interactions, which further reduces the vitality of the city. Dining out is an important way of social interaction for city residents. Using Beijing as an example, this paper aims to study the impacts of different air pollutants on dining-out activities and satisfaction of urban and suburban residents. The results show that: (1) Air pollution can significantly reduce dining-out frequency and satisfaction; (2) Due to differences in environmental and health awareness, the impact of air pollution on dining-out behaviors varies among urban and suburban residents; and (3) O3 pollution has a greater emotional impact on suburban residents than urban residents, possibly because of the differences in defense strategies and levels of pollution exposure in the workplace. The findings imply that improving air quality can obtain not only health benefits but also long-term social and economic vitality. The publicity of environment and health information should be strengthened on key urban air pollutants, especially on particulate matter and O3, and on disadvantaged groups to enhance environmental justice.

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Jang, Sunjoo, Haeyoung Lee, and Seunghye Choi. "Associations among Solo Dining, Self-Determined Solitude, and Depression in South Korean University Students: A Cross-Sectional Study." International Journal of Environmental Research and Public Health 18, no. 14 (July 10, 2021): 7392. http://dx.doi.org/10.3390/ijerph18147392.

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Although solo dining motivated by self-determined solitude can be a positive and healthy experience for individuals, solo dining that is not motivated by self-determined solitude can trigger physical and mental health problems. This study examined the associations among solo dining, self-determined solitude, and depression in university students. Accordingly, an online survey was conducted on 372 university students. The results show that students who live alone, those in poor health, and those with more frequent solo dining experiences had higher depression scores than others. Whereas satisfaction with solo dining was high when voluntary solitude was high, female students displayed higher depression scores when they had low self-determined solitude or high non-self-determined solitude, and when they had a higher frequency of eating lunch alone, compared to their male counterparts. University undergraduates who live and dine alone, owing to non-self-determined solitude, are highly vulnerable to mental health problems, including depression. Hence, interventions that foster social connectedness and entail the identification of factors accounting for students’ non-self-determined solitude should be developed.

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Bilgihan, Anil, Cheng Peng, and Jay Kandampully. "Generation Y's dining information seeking and sharing behavior on social networking sites." International Journal of Contemporary Hospitality Management 26, no. 3 (April 8, 2014): 349–66. http://dx.doi.org/10.1108/ijchm-11-2012-0220.

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Purpose – Since the advent of the internet, social networking sites (SNS) have grown rapidly in popularity. This paper aims to explore Generation Y's information seeking and sharing behavior with regard to information about SNS; it also investigates the impact of consumer characteristics and gender differences on information seeking and sharing behaviors, to help marketers and researchers gain better insight into Generation Y consumers and social media marketing. Design/methodology/approach – A self-administered survey was conducted among Generation Y college students. Exploratory factor analysis, confirmatory factor analysis and Mann-Whitney U-tests were employed to address the research questions. Findings – Generation Y'ers are heavy users of SNS. Consumer opinion leadership (COL) and consumer susceptibility to interpersonal influence (CSII) affect Generation Y's dining information seeking and sharing behavior on SNS. No gender differences emerged. Research limitations/implications – This research extends COL and CSII, from general consumer behavior to dining-related behavior, and offers insights into the information seeking and sharing behavior of Generation Y. In practical terms, it raises marketers' awareness of Generation Y consumers and highlights the importance of social media marketing. A limitation of this study is the sample size and generalizability of the results. Originality/value – This study represents a first attempt to use COL and CSII to explain dining behavior and link these two consumer characteristics with social media marketing.

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Qian, Jianwei, Rob Law, and Daisy X. F. Fan. "Exploring tourists' experience at private social dining: Dimensionality and satisfaction." International Journal of Tourism Research 22, no. 6 (June 2020): 776–87. http://dx.doi.org/10.1002/jtr.2379.

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Lu, Lu, and Christina Geng-qing Chi. "An examination of the perceived value of organic dining." International Journal of Contemporary Hospitality Management 30, no. 8 (August 13, 2018): 2826–44. http://dx.doi.org/10.1108/ijchm-05-2017-0267.

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Purpose This paper aims to explore the perceived hedonic and utilitarian value of organic dining along with its antecedents and dining outcomes. Design/methodology/approach Data were collected from two groups of US consumers who had recently visited a quick-service or upscale restaurant to consume organic menu items. Data were analyzed using factor analysis and hierarchical regression analyses using Hayes’ PROCESS procedure. Findings Perceived hedonic value has two dimensions (dining-centered excitement and social attention and escapism), as does utilitarian value (tangible value and intangible value). Involvement with organic food is a significant antecedent of perceived value. Satisfaction exhibits various mediating effects on behavioral intention, depending on the value factor considered. Research limitations/implications This study contributes to knowledge regarding the perceived dining value of consuming organic food at restaurants. Findings shed light on the importance of understanding perceived value in predicting diners’ behavioral intentions across two restaurant segments. Consumers’ value perceptions of organic dining differ from those related to general organic food shopping. Practical implications The findings provide clear ways for restaurants to increase the perceived utilitarian and hedonic value of organic food dishes. This study assists restaurant practitioners in managing customer satisfaction and loyalty by prioritizing the effort invested in developing different value perceptions. Originality/value This research is one of the first attempts to delve into consumers’ dining experiences with organic food across two major restaurant segments.

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Bruwer, Johan, Justin Cohen, and Kathleen Kelley. "Wine involvement interaction with dining group dynamics, group composition and consumption behavioural aspects in USA restaurants." International Journal of Wine Business Research 31, no. 1 (March 11, 2019): 12–28. http://dx.doi.org/10.1108/ijwbr-06-2018-0027.

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Purpose The importance of the wine involvement construct in explaining consumers’ wine consumption behaviour is widely acknowledged in the literature, as is the social nature of dining out with others. Yet, there is a paucity of research examining the relationships between how this construct interacts with dining group dynamics and wine consumption behavioural aspects in the restaurant environment. This study aims to investigate these aspects in US restaurants. Design/methodology/approach Utilising an online survey that yielded a sample of 513 respondents from across the USA who frequented all the recognised restaurant categories, respondents are segmented into low and high wine involvement categories using a reliable wine involvement scale. The authors examine differences between various dining group dynamics, dining group composition, main choice factors when ordering wine and method of ordering wine in US restaurants. Findings The authors find that diners’ level of involvement with wine provides sharp insights into several significant differences between involvement and dining group dynamics, group composition, choice factors when ordering wine and method of ordering wine in restaurants. High involvement diners dine out in larger groups, order more wine, spend more money on wine, are more often the main decision-maker ordering wine for the dining group and use wine menus and wall board displays more often when ordering than low involvement diners. They are also more discerning about the taste of wine, grape variety and wine style in terms of choice factors when ordering. Practical implications The nature and dynamics of dining groups are aspects that have profound implications, in various ways, for the restaurant industry. The level of involvement diners have with wine is a strong predictor of various outcomes in terms of dining group behavioural aspects regarding wine. Wine-related restaurant category-specific profile descriptions, such as those developed in this study, can be helpful for restaurants when creating business strategies. Originality/value The authors make a substantive contribution by being the first study to examine the relationships between dining group dynamics, dining group composition and behavioural aspects concerning wine consumption and involvement in the restaurant environment. The authors then map this information to derive wine-related profile descriptions for all US restaurant categories.

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Hsu, Pei-Ti, Pei-Hung Liao, William Chu, Shiu-Yan Yang, and I.-Ju Chen. "Exploration and forecasting of behaviours and factors relating to fruit and vegetable intake among seniors in the community." Public Health Nutrition 18, no. 6 (July 30, 2014): 1052–59. http://dx.doi.org/10.1017/s1368980014001232.

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AbstractObjectiveThe present study investigated the current status of fruit and vegetable intake among seniors and assessed the relationship between personal background factors, social psychological factors and environmental factors of the study participants and their fruit and vegetable consumption behaviour.DesignResearch data were collected through individual interviews using a questionnaire developed by the authors. SPSS for Windows 15·0 statistical software was used to process and analyse the data.SettingElderly individuals sampled from all twenty-nine administration units of Keelung City’s Renai District were interviewed.SubjectsStudy participants included 398 residents aged 65 years or older.ResultsOn average, study participants ate five daily servings of fruits and vegetables on 2·86 d/week. The important variables influencing fruit and vegetable consumption were education level, outcome expectancy, social support, self-efficacy, frequency of dining out and role modelling. Educated participants consumed more fruits and vegetables than those without education. Outcome expectancy, social support, self-efficacy and role modelling had positive impacts on fruit and vegetable intake, but frequency of dining out had a negative impact on fruit and vegetable intake. The significant predictors of fruit and vegetable intake behaviour were education level, outcome expectancy, social support and frequency of dining out. Among those variables, social support was the most influential factor.ConclusionsOur findings supported the conclusion that health education strategies to increase fruit and vegetable intake among seniors should include the variables of social support and outcome expectancy.

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Zhang, Lu, Lydia Hanks, and Nathan Line. "The Joint Effect of Power, Relationship Type, and Corporate Social Responsibility Type on Customers’ Intent to Donate." Journal of Hospitality & Tourism Research 43, no. 3 (October 23, 2018): 374–94. http://dx.doi.org/10.1177/1096348018804617.

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This study examines how the type of dining companion, type of cause-related marketing (CRM) program, and power influence restaurant consumers’ prosocial behavior and loyalty intentions. A 2 × 2 × 2 experiment was conducted with relationship type, CRM type, and power state as independent variables. The results indicate that, among those with high social power, intent to donate and repurchase intentions depend on whether they are dining out with a romantic partner or a business partner. Moreover, in front of a romantic (vs. business) partner, powerful individuals respond more positively to a CRM message signaling warmth (vs. competence). Such a difference is not observed among those with relatively less social power. Theoretical and managerial implications are discussed.

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Passidomo, Catarina. "Dining out: a global history of restaurants." Food, Culture & Society 23, no. 2 (January 21, 2020): 272–73. http://dx.doi.org/10.1080/15528014.2020.1715102.

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Perineau, Lucie. "France: Dining with the Doom Generation." Gastronomica 2, no. 4 (2002): 80–82. http://dx.doi.org/10.1525/gfc.2002.2.4.80.

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French cooking is going down the drain. In fact, it's been going that way since the 1960s',when women abandoned the kitchen to take up jobs. But there's more to the problem than a mere lack of time: our whole food culture seems to be floundering. Confused by GMOs, disgusted by mad cow attacks and fatally attracted to junk food, French consumers have lost control over their shopping carts and diets, and lost interest in cooking. As a result, the social function of food is disappearing: today, dining with your friends can be a daunting experience. Oddly, this does not prevent most French from seeing their cooking as "still the best in the world", and dismissing the others; this is precisely one of the reasons of its downfall. Today, as British and American chefs take over traditional French cooking, it's definitely time for another French food revolution.

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Harper, Christina. "Community reintegration: Therapeutic dining program for older adult following stroke." American Journal of Recreation Therapy 8, no. 3 (July 1, 2009): 7–18. http://dx.doi.org/10.5055/ajrt.2009.0016.

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Therapeutic dining programs are part of the community reintegration process for clients recovering from a stroke. It is a supervised program performed in social settings that consists of a combination of techniques to improve the eating situation. Therapeutic dining programs are a beneficial form of therapy for many rehabilitative groups. This specific program has been tailored to older adults who are recovering from a stroke. Its main goals, aside from improving the eating situation, are to prevent another stroke from happening and decrease depression symptoms and increase self-esteem by reintegrating clients back into the community. I looked into several different community reintegration program and nutrition and eating after stroke studies in which positive outcomes were found for post-stroke clients. All studies and research used has provided a strong support for the specific proposed intervention program for my client Kelly, who is an older adult female recovering from a stroke. Assessments selected: The Barthel Index, Nutritional Status, and Geriatric Depression Scale (GDS). Plan: Small group therapeutic dining program with other older adults in the afternoon. Intervention: Therapeutic Dining Program three times a week for eight weeks to improve eating situation, promote healthy eating, decrease symptoms of depression, and increase self esteem and social activity. Evaluation: The Barthel Index, Nutritional Status, Geriatric Depression Scale plus a Stroke Recovery Scorecard. Clients Goals: 1) Client will lower the risks of having another stroke. 2) Client will increase their eating situation experience and self-esteem while decreasing their depression symptoms. 3) Client will get involved in one support group or leisure activity outside of recreational therapy (RT) dining program for community reintegrated leisure pursuits.

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Chaudhury, Habib, Lillian Hung, Tiana Rust, and Sarah Wu. "Do physical environmental changes make a difference? Supporting person-centered care at mealtimes in nursing homes." Dementia 16, no. 7 (January 12, 2016): 878–96. http://dx.doi.org/10.1177/1471301215622839.

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Purpose Drawing on therapeutic physical environmental design principles and Kitwood’s theoretical view of person-centered care, this study examined the impact of environmental renovations in dining spaces of a long-term care facility on residents’ mealtime experience and staff practice in two care units. Method The research design involved pre- and post-renovation ethnographic observations in the dining spaces of the care units and a post-renovation staff survey. The objective physical environmental features pre- and post-renovations were assessed with a newly developed tool titled Dining Environment Audit Protocol. We collected observational data from 10 residents and survey responses from 17 care aides and nurses. Findings Based on a systematic analysis of observational data and staff survey responses, five themes were identified: (a) autonomy and personal control, (b) comfort of homelike environment, (c) conducive to social interaction, (d) increased personal support, and (e) effective teamwork. Implications Although the physical environment can play an influential role in enhancing the dining experience of residents, the variability in staff practices reveals the complexity of mealtime environment and points to the necessity of a systemic approach to foster meaningful culture change.

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Danish, Rizwan, Sabina MuhammadDin, Asim Munir, Rashid Saleem, and Rizwan Kiyani. "Generation Y Seeking and Sharing Dining Experience on Social Networking Sites." UCP Management Review 1, no. 2 (October 15, 2017): 79–96. http://dx.doi.org/10.24312/ucpmr010204.

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Locchetta, Brandy M., Erin E. Barton, and Ann Kaiser. "Using Family Style Dining to Increase Social Interactions in Young Children." Topics in Early Childhood Special Education 37, no. 1 (November 17, 2016): 54–64. http://dx.doi.org/10.1177/0271121416678078.

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Vroom, Joanita. "Byzantine garlic and Turkish delight." Archaeological Dialogues 7, no. 2 (December 2000): 199–216. http://dx.doi.org/10.1017/s1380203800001756.

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AbstractOn the basis of the Post-Roman surface finds from the Boeotia Survey in central Greece, the use and social meaning of glazed vessels as table utensils from Byzantine to Ottoman times (ca. 10th–19th centuries A.D.) will be discussed, as well as the cultural changes in dining manners in that period. It is the intention of this paper to approach this evolution of “wining and dining” habits in an interdisciplinary perspective, in which archaeological data, textual sources and iconographical information will be combined.

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OConnor, Jennifer. "Savour: Food Culture in the Age of Enlightenment." Canadian Food Studies / La Revue canadienne des études sur l'alimentation 7, no. 2 (November 16, 2020): 82–84. http://dx.doi.org/10.15353/cfs-rcea.v7i2.385.

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The current exhibition at the Gardiner Museum, Savour: Food Culture in the Age of Enlightenment, explores how eating, cooking, and dining were reimagined in England and France from the 1650s to the 1790s. Drawing from the Gardiner’s collection of ceramics as well as works on loan from other museums and private collections, curator Meredith Chiton, Curator Emerita at the Gardiner who specializes in “early European porcelain, dining, and social culture of the eighteenth century”, combines the functional with the curious and the historic with the contemporary.

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Corr, Charles A. "Four Lessons From “The Horse on the Dining-Room Table”." OMEGA - Journal of Death and Dying 73, no. 3 (March 11, 2015): 250–62. http://dx.doi.org/10.1177/0030222815576125.

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This article offers a critical reflection on an allegory, “The Horse on the Dining-Room Table,” by Richard A. Kalish. After a brief review of Kalish's prolific publications during the mid-1960s to the late 1980s, the article turns to a detailed analysis of the three parts of the allegory. Next, there is a comparison of “The Horse on the Dining-Room Table” to a poem, “There’s an Elephant in the Room,” by Terry Kettering, with a table listing some similarities between the two texts. The article concludes with four lessons to learn from "The Horse on the Dining-Room Table.”

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Min, Sang-Hyun, and Kyoo-Yup Chung. "Social factors of fine dining restaurant servicescape influencing customer’s brand commitment via customer’s social identity." Korean Journal of Hospitality & Tourism 26, no. 3 (April 30, 2017): 39–55. http://dx.doi.org/10.24992/kjht.2017.04.26.03.39.

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Richardson, Scott, Mohammed Lefrid, Shiva Jahani, Matthew D. Munyon, and S. Mostafa Rasoolimanesh. "Effect of dining experience on future intention in quick service restaurants." British Food Journal 121, no. 11 (October 24, 2019): 2620–36. http://dx.doi.org/10.1108/bfj-09-2018-0617.

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Purpose The purpose of this paper is to examine the effect of the dining experience including food quality, service quality, convenience and ambiance on overall satisfaction and customers’ intention to revisit in quick service restaurants (QSRs). In addition, the mediating effects of overall satisfaction between dining experience dimensions and customer intention to revisit have been investigated in this study. Design/methodology/approach Data were collected online from 278 participants in the USA and analyzed using partial least square structure equation modeling (SmartPLS). Findings Food quality, service quality and convenience are strong predictors of both overall satisfaction and intention to revisit and recommend QSRs. However, ambiance did not directly influence the customer overall satisfaction in a QSR setting, Also, overall satisfaction did not mediate the relationship between the dining experience attributes and future intention to revisit and recommend QSRs. Research limitations/implications This study makes a significant contribution to the QSRs literature by examining the effects of dining experience on satisfaction and intention to revisit, as well as the meditation role of satisfaction. Moreover, this study has several practical implications for QSRs practitioners and foodservice marketers. Self-selection to take the online questionnaire is considered one of this study’s limitations. Practical implications Restaurant managers, especially in the QSR segment, could benefit from the outcome of this study by utilizing their limited resources on improving their customers’ satisfaction and restaurants profitability. Social implications By understanding which attributes of the dining experience value most during their visit to QSRs, this study aims to provide some insight on how to improve QSR customers overall satisfaction and future intention. Originality/value This study is unique as it applies attributes from fine dining and casual dining attributed to QSRs in the USA. In addition, this study is the first on QSRs to use SmartPLS as statistical tool for analyzing the collected data and simultaneously accounting the relationships between the constructs introduced in this study.

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Ji, Mingjie, IpKin Anthony Wong, Anita Eves, and Aliana Man Wai Leong. "A multilevel investigation of China’s regional economic conditions on co-creation of dining experience and outcomes." International Journal of Contemporary Hospitality Management 30, no. 4 (April 9, 2018): 2132–52. http://dx.doi.org/10.1108/ijchm-08-2016-0474.

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Purpose The purpose of this study is to investigate how the presence of other customers in restaurant social settings becomes a resource (referred to as “customer-to-customer interaction” or “C2CI”) to co-create an escape dining experience and stimulate dining outcomes, namely, food attachment and dining frequency. The relationships are further tested under the effects of regional economic conditions. Design/methodology/approach Data were collected by using a multi-step approach. The first data set was obtained through a personally administered survey, which included a sample of 356 Chinese tourists who dined at fine Western (i.e. Portuguese) restaurants in Macau. The second data set concerned economic statistics and was obtained from the statistics departments of mainland China and Taiwan. A multilevel design with hierarchical linear modeling was used to test the proposed model. Multilevel mediating and moderating effects were also examined. Findings The results suggest that customer escape dining experience significantly mediated the relationship between C2CI and food attachment, while food attachment fully mediated the relationship between customer escape experience and dining frequency. The multilevel effect of regional economic conditions played a significant role in moderating the C2CI–escape experience relationship in which the effect of C2CI was more salient for tourists from less economically developed regions in China. The experience–food attachment relationship was also contingent on the regional economic conditions in which the relationship was stronger for tourists from less economically developed areas. A multilevel mediating effect was also presented in the study. Originality/value The study contributes to the literature on experience co-creation in restaurant dining by exploring and testing the possibility of the presence of other customers to become a resource of experience co-creation, which is currently overlooked in the restaurant dining literature. The study advances the concept of co-creation by including the presence of other customers and restates the active role of diners in creating experiences. It also considers the existence of structural patterns in individualized experiences.

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Jonsson, Ann-Sofie, Åsa Öström, and Maria Nyberg. "Performance of hospitality within restricting meal frames: An observational study of four hospital wards in Sweden." Hospitality & Society 11, no. 1 (March 1, 2021): 47–69. http://dx.doi.org/10.1386/hosp_00035_1.

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Hospitality is a social phenomenon expressing relationships between a host and a guest. This relationship can be seen in its most extreme form within a hospital setting, where the guest is a patient staying within an establishment where the core activity is not to provide the patient with food and drinks but to treat medical conditions. The aim of this study is therefore to explore how hospitality was performed by nursing staff and meal hosts in the dining room environments at four hospital wards and to explore the specific role of the room and its artefacts in facilitating or hindering acts of hospitality. In total, twenty non-participating observations were conducted across four wards within two Swedish hospitals. The dramaturgical theory proposed by Goffman was used as theoretical lens. Field notes were analysed in accordance with qualitative content analyses and yielded two overarching themes: (1) Hospitality and hospitableness through acts of caring and (2) The dining room environment’s potential to promote or hinder acts of hospitality. The findings suggest that the dining room environment facilitated timely service for the patients when the materiality within the room followed the principles of mise en place and included the constant presence of a staff member. This is seen as an important finding in relation to what needs to be addressed when planning hospital dining room environments and to the patients’ ability to consume a meal within a frame that acknowledges and assists the patients during their meals.

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Albus, Heidi, and Heejung Ro. "Corporate Social Responsibility." Journal of Hospitality & Tourism Research 41, no. 1 (July 27, 2016): 41–65. http://dx.doi.org/10.1177/1096348013515915.

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This research builds on the halo effect of corporate social responsibility (CSR) literature in marketing to provide insight into the positive effect of CSR in a service encounter. Using a company’s green practices as CSR, this research examines how customers’ perceptions of CSR might spill over into their evaluations of the company and behavioral intentions in a service recovery context. The results, from 418 participants of the scenario-based role-playing experiment, indicate that CSR and service recovery have a significant effect on customer satisfaction, trust, word-of-mouth recommendations, and repeat patronage intentions in a casual-dining restaurant setting. Also, an interaction effect suggests that the CSR effect is more pronounced in a positive service recovery compared to a negative service recovery. The findings of this research provide researchers and practitioners with a better understanding of CSR and the positive influence it has on customer responses in a service encounter.

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Pike, Jo. "Foucault, space and primary school dining rooms." Children's Geographies 6, no. 4 (October 23, 2008): 413–22. http://dx.doi.org/10.1080/14733280802338114.

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Lahad, Kinneret, and Vanessa May. "Just One? Solo Dining, Gender and Temporal Belonging in Public Spaces." Sociological Research Online 22, no. 2 (May 2017): 176–86. http://dx.doi.org/10.5153/sro.4270.

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In recent years, various lifestyle websites have offered tips on eating out alone as well as lists of the best restaurants for solo dining in major cities of the world. Utilising the theoretical concepts of participation units, territories of the self (Goffman 1972[1971]) and belonging (May 2011, 2013), this paper explores the challenges that spatio-temporal conventions pose for women solo diners in particular. Through the lens of solo dining, we explore being alone and belonging in shared public spaces, and the gendered nature of aloneness and respectability. The paper contributes to existing theory by examining the influence that time has on a woman solo diner's ‘single’ participation unit, her ability to lay claim to public space and her relationship with the surrounding social environment. The paper concludes by exploring what the new trend of solo dining can offer and the consequences this has for how sociologists conceptualise sociality in public spaces.

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Liu, Yuan, James G. Wen, and Xiahai Wei. "Communal dining system and the puzzle of the Great Leap Famine." China Agricultural Economic Review 6, no. 4 (October 28, 2014): 698–716. http://dx.doi.org/10.1108/caer-10-2013-0139.

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Purpose – The purpose of this paper is to explain the puzzle of Chinese Great Leap Famine, which started with a good harvest in the end of 1958 and ended with lowest rural grain consumption per capita in 1961, by focussing on the communal dining system characterized by compulsory collectivization of peasants’ total grain rations, and deprivation of private plots and household sideline production. Design/methodology/approach – The paper uses the panel data of 25 provinces from 1958 to 1962 to make the benchmark estimations by POLS and endogeneity-elimination estimations by 2SLS, employing the great advance in agricultural cooperative movement between 1954 and 1956 and the rural population density as the IVs for the radicalism of communal dining system during the Great Leap Forward. The β coefficients and Gfields decomposition are also presented to assess the relative importance of various factors on famine. Findings – The empirical study finds that the communal dining system does play a critical role on the famine. The evidences of the β coefficients and Gfields decomposition basing on previous estimations also show that communal dining system is the most important cause on the famine. Social implications – The lesson from communal dining system on famine provides reference for resolving the current “Three Agrarian Issues” in China. It is important to allow peasants to exit from the compulsive collective system. Originality/value – The paper discovers the institutional root of the famine by the endogeneity-elimination estimations of IVs and the assessment of relative importance of various factors on famine by β coefficients and Gfields decomposition.

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Line, Nathaniel Discepoli, and Lydia Hanks. "A holistic model of the servicescape in fast casual dining." International Journal of Contemporary Hospitality Management 32, no. 1 (January 13, 2020): 288–306. http://dx.doi.org/10.1108/ijchm-04-2019-0360.

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Purpose The servicescape is increasingly being recognized as a function of two distinct components: physical and social. While these two dimensions have often been studied independently, the purpose of this paper is to examine the effect of both dimensions simultaneously in a fast casual restaurant context. Design/methodology/approach A sample of 1,110 fast casual restaurant patrons in the USA was collected. The data were analyzed using nested structural equation modeling. Findings The results suggest that both the social and the physical servicescape can affect consumption behavior in the fast casual restaurant industry and crowding can act a moderator of these relationships. Research limitations/implications Theoretically, these results are significant because they suggest the importance of capturing a holistic account of the servicescape when conducting research on the consumption environment. Practical implications This study is among the first to examine the effect of the social servicescape (and specifically the effect of crowding) in fast casual restaurants. The results suggest that restaurateurs need to be mindful that crowding affects the relationship between social servicescape and satisfaction. Originality/value This research is the first to look at both aspects of the servicescape as drivers of consumer behavior in the fast casual dining segment. Additionally, this research makes a second contribution by assessing the effect of crowding on the servicescape-driven relationships inherent in the proposed model.

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Verhoeven, Gerrit. "Dining Out! Food Culture and Social Practices in Late Eighteenth-Century Antwerp." Food and History 14, no. 2-3 (May 2016): 3–19. http://dx.doi.org/10.1484/j.food.5.115331.

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Beetham, Margaret. "GOOD TASTE AND SWEET ORDERING: DINING WITH MRS BEETON." Victorian Literature and Culture 36, no. 2 (September 2008): 391–406. http://dx.doi.org/10.1017/s106015030808025x.

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In his bookDistinction: A Social Critique of the Judgement of Taste, the sociologist Pierre Bourdieu argues that in order to understand the workings of culture “in the restricted, normative sense” we must not only relate our discussion to the broad anthropological meanings of the concept, we must also relate it to “taste” in the physical sense. We must, he argues, bring “the elaborated taste for the most refined objects . . . back into relation with the elementary taste for the flavours of food” (Bourdieu 99). Bourdieu is writing of twentieth-century France and not nineteenth-century Britain. It may seem anachronistic to juxtapose a quotation from his work with one from an 1861 volume of domestic advice. However, his argument that social distinctions can be understood through a discussion of the material and cultural values attached to food resonates with Beeton's argument that “the rank which a people occupy . . . may be measured by their way of taking their meals.”

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Wiriyaphanich, Tiffany, Jean-Xavier Guinard, Edward Spang, Ghislaine Amsler Challamel, Robert T. Valgenti, Danielle Sinclair, Samantha Lubow, and Eleanor Putnam-Farr. "Food Choice and Waste in University Dining Commons—A Menus of Change University Research Collaborative Study." Foods 10, no. 3 (March 10, 2021): 577. http://dx.doi.org/10.3390/foods10030577.

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The purpose of this multi-campus research was to investigate the relationships of food type and personal factors with food choice, consumption, and waste behaviors of college students at all-you-care-to-eat dining facilities. The amount of food taken and wasted was indirectly measured in units relative to the plate size using before and after photos taken by the diners themselves. Animal protein and mixed dishes (e.g., stir fry, sandwich) took up more of diners’ plate space and these items were correlated to both greater hedonic appeal as well as a higher likelihood of the item being pre-plated. Greater confidence in liking an item before choosing it was correlated to a larger portion being taken. Finally, increased satisfaction with the meal and frequency of visiting the dining commons was correlated to less food waste. Understanding these potential food choice drivers can help dining facilities better target healthier meals to diners while reducing food waste.

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NORTH, ADRIAN C., and DAVID J. HARGREAVES. "THE EFFECTS OF MUSIC ON RESPONSES TO A DINING AREA." Journal of Environmental Psychology 16, no. 1 (March 1996): 55–64. http://dx.doi.org/10.1006/jevp.1996.0005.

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Chou, Hsiu Jung. "The Effect of Experiential and Relationship Marketing on Customer Value: a Case Study of International American Casual Dining Chains in Taiwan." Social Behavior and Personality: an international journal 37, no. 7 (August 1, 2009): 993–1007. http://dx.doi.org/10.2224/sbp.2009.37.7.993.

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The research targets of this study were international American casual dining chains, which are now common in Taiwan. Of 500 questionnaires distributed, 327 of those returned were valid. Results indicated that some of the variables investigated had significant effects on experiential marketing, relationship marketing, and customer value with the most significant being emotional experience. Some marketing strategies and recommendations for entrepreneurs in the industry are provided.

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Hoy, Kathy, Lois Steinfeldt, John Clemens, and Alanna Moshfegh. "Restaurant Dining and Energy Intake Among Adults in the U.S., What We Eat in America, NHANES 2015–2018." Current Developments in Nutrition 5, Supplement_2 (June 2021): 134. http://dx.doi.org/10.1093/cdn/nzab035_042.

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Abstract Objectives Restaurant dining is an important component of the meal patterns of many Americans. Portion sizes, preparation techniques and menu offerings as well as the social aspect of restaurant dining may influence food choices and energy intake at restaurant occasions. The objective of this study is to describe the frequency of restaurant dining among U.S. adults (restaurant reporters) and its contribution to energy intake compared to those who did not report a restaurant occasion (non-reporters). Methods One day of dietary intake data of adults 20 + years (N = 9759; 4722 males, 5037 females) in What We Eat in America, NHANES 2015–2018) were used. Comparisons within age, sex and day of the week were made by t-test. Results were considered significant at P < 0.001. Results On the intake day, 53% of adults reported dining at a restaurant. On weekdays (Monday through Thursday), 48% ate at a restaurant, and on weekends (Friday through Sunday), 60% ate at a restaurant. By age, restaurant dining was reported by 62% of those 20–39 years, 54% of those 40–59 years, and 41% of those 60+ years. Frequency of reporting a restaurant occasion was similar by race/ethnicity and increased with income. Energy intake of restaurant reporters vs non-reporters was 2625 vs 2255 among males (P < 0.001) and 2571 vs 2466 kcal (P < 0.001) among females. Energy intake among restaurant reporters was significantly higher than non-reporters regardless of day of the week. Overall, restaurant food accounted for 46% of reporters’ total energy intake: 44% on weekdays and 48% on weekends. Differences in percentages consuming alcohol between restaurant reporters (26%) and non-reporters (21%) were not significantly different. Conclusions These results indicate that consumption of restaurant foods by adults is associated with higher energy intake. Since restaurant dining is common among adults, efforts to encourage healthy choices and reasonable portions at restaurants could have a beneficial impact on overall energy intake of restaurant patrons. Funding Sources ARS-USDA.

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Shin, Joongwon, Yoohee Hwang, and Anna S. Mattila. "Dining alone? Solo consumers’ self-esteem and incidental similarity." Journal of Services Marketing 32, no. 6 (September 10, 2018): 767–76. http://dx.doi.org/10.1108/jsm-06-2017-0213.

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Purpose Though social trends are driving consumers toward solo consumption of various services, many are reluctant to do so. There is little guidance for service providers as to how to effectively induce solo consumption. This study aims to examine the joint effect of self-esteem and an incidental similarity cue (e.g. a person’s initials) on anticipated satisfaction with with a solo consumption experience to fill this gap. Design/methodology/approach This study used a two-factor (incidental similarity cue and self-esteem) quasi-experimental design to test the hypotheses. The respondents read a scenario depicting a solo service consumption experience and completed scales that measured perceived fit with the service context and anticipated satisfaction with the experience. Findings Results indicate that, in the absence of an incidental similarity cue, self-esteem has a positive effect on solo consumers’ perceived fit. In the presence of such a cue, however, self-esteem has a minimal impact on perceived fit. Furthermore, perceived fit mediates the effect of self-esteem on anticipated satisfaction when the cue is absent. Originality/value The authors’ findings suggest that promoting incidental similarities with consumers may not be an efficient strategy to attract solo consumers. Conversely, service providers wishing to induce solo consumption may benefit from situationally increasing self-esteem among potential solo consumers. The current research advances the authors’ understanding of the effect of an incidental similarity cue and self-esteem in the context of a growing social trend of solo consumption.

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Ferguson, Christine, Joy W. Douglas, Seung Eun Jung, Hyunjin Noh, and Amy Ellis. "NURSING ASSISTANTS’ OPINIONS ON CREATING THE PERFECT DINING EXPERIENCE FOR RESIDENTS WITH DEMENTIA." Innovation in Aging 3, Supplement_1 (November 2019): S507—S508. http://dx.doi.org/10.1093/geroni/igz038.1876.

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Abstract Feeding residents with dementia in long-term care settings can be challenging, partly related to environmental factors. Certified Nursing Assistants (CNAs) are primarily responsible for feeding residents with dementia who need assistance. Given that older adults with dementia have an increased risk of developing malnutrition, there is a need to develop standards in place for constructing an ideal dining environment to optimize residents’ dietary intake. This qualitative study was conducted to explore CNA’s perspectives of how dining areas could be enhanced to improve food intake of residents with dementia. Nine focus groups were conducted with a total of 53 CNAs who had at least one year of experience feeding residents. Focus groups were audio recorded and transcribed verbatim. Data were analyzed using directed content analysis guided by the Social Ecological Model. CNAs reported that distractions can significantly inhibit residents’ food intake; therefore, limiting distractions such as noise and crowding is important. CNAs also reported the benefit of playing music in the dining area depended on the individual resident. Additionally, CNAs emphasized the importance of offering a variety of appetizing menu choices tailored to residents’ preferences. CNAs have firsthand experience with residents with dementia and can provide valuable insights. Long-term care administration should consider interdisciplinary support to improve the mealtime experience of residents with dementia in an effort to enhance their dietary intake. In particular, providing a variety of menu choices in a well-lit, calm, spacious, and homelike dining environment can be beneficial.

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Lowndes, Ruth, Pat Armstrong, and Tamara Daly. "The Meaning of Dining: The Social Organization of Food in Long-term Care." Food Studies: An Interdisciplinary Journal 4, no. 1 (2015): 19–34. http://dx.doi.org/10.18848/2160-1933/cgp/v04i01/40596.

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WARDE, ALAN, LYDIA MARTENS, and WENDY OLSEN. "CONSUMPTION AND THE PROBLEM OF VARIETY: CULTURAL OMNIVOROUSNESS, SOCIAL DISTINCTION AND DINING OUT." Sociology 33, no. 1 (February 1999): 105–27. http://dx.doi.org/10.1017/s0038038599000061.

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Wright, Katherine I. "The Social Origins of Cooking and Dining in Early Villages of Western Asia." Proceedings of the Prehistoric Society 66 (2000): 89–121. http://dx.doi.org/10.1017/s0079497x0000178x.

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This paper explores social customs of cooking and dining as farming emerged in the earliest villages of Palestine and Jordan (12,650–6850 cal BC). The approach is a spatial analysis of in situ hearths, pits, bins, benches, platforms, activity areas, caches, and ground stone artefacts. Mortars, pestles, and bowls first appear in significant numbers in base camps of semi-sedentary Natufian hunter-gatherers. Elaborate and decorated, these artefacts imply a newly formal social etiquette of food-sharing. They were used within houses, near hearths, and in outdoor areas. The earliest farmers of the Khiamian and Pre-Pottery Neolithic A used simple, mostly undecorated, ground stone tools. One-room houses were often fitted with a hearth and a small mortar in the centre, features that also occur in outdoor areas. In the Early and Middle Pre-Pottery Neolithic B, firepits, milling stations, and storage features were placed on porches and outdoor areas near house doors. These areas formed a transition zone between house and community, where food preparation provided opportunities for social contacts. The most private rooms in houses were supplied with benches, platforms, and decorated hearths, and probably sheltered household meals. In the Late PPNB, when some villages grew to unprecedented sizes, storage, and cooking facilities were placed in constricted, private spaces comparatively hidden from community view. Numerous milling tools and multiple milling stations in individual houses suggest intensification of production of prepared foods. It is argued that adult women bore the brunt of the increased labour and that these activities placed them under new restrictions of daily activity and visibility in relation to village communities.

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Warde, Alan, Lydia Martens, and Wendy Olsen. "Consumption and the Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out." Sociology 33, no. 1 (February 1999): 105–27. http://dx.doi.org/10.1177/s0038038599000061.

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Baker, Michael, Andie Strickland, and Nicole D. Fox. "Choosing a meal to increase your appeal: How relationship status, sexual orientation, dining partner sex, and attractiveness impact nutritional choices in social dining scenarios." Appetite 133 (February 2019): 262–69. http://dx.doi.org/10.1016/j.appet.2018.11.023.

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Slaughter, Susan E., Jill M. Morrison-Koechl, Habib Chaudhury, Christina O. Lengyel, Natalie Carrier, and Heather H. Keller. "The association of eating challenges with energy intake is moderated by the mealtime environment in residential care homes." International Psychogeriatrics 32, no. 7 (January 9, 2020): 863–73. http://dx.doi.org/10.1017/s1041610219001959.

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ABSTRACTObjectives:Given the increased risk of malnutrition in residential care homes, we studied how specific aspects of the mealtime environment are associated with residents’ eating challenges and energy intake in general and dementia care units of these homes.Design:Cross-sectional study.Participants:624 residents and 82 dining rooms.Setting:32 residential care homes across Canada.Measurements:Eating challenges were measured using the Edinburgh Feeding Evaluation in Dementia Questionnaire (Ed-FED-q). Energy intake was estimated over nine meals. Physical, social, person-centered, functional, and homelike aspects of the mealtime environment were scored using standardized, valid measures. Effects of interactions between dining environment scores and eating challenges on daily energy intake were assessed using linear regression.Results:More eating challenges were associated with decreased energy intake on the general (β = −36.5, 95% confidence interval [CI] = −47.8, −25.2) and dementia care units (β = −19.9, 95% CI = −34.6, −5.2). Among residents living on general care units, the functional (β = 48.5, 95% CI = 1.8, 95.2) and physical (β = 56.9, 95% CI = 7.2, 106.7) environment scores were positively and directly associated with energy intake; the social and person-centered aspects of the mealtime environment moderated the relationship between eating challenges and energy intake.Conclusions:Resident eating challenges were significantly associated with energy intake on both dementia care and general care units; however on general care units, when adjusting for eating challenges, the functional and physical aspects of the environment also had a direct effect on energy intake. Furthermore, the social and person-centered aspects of the dining environment on general care units moderated the relationship between eating challenges and energy intake. Dementia care unit environments had no measurable effect on the association between resident eating challenges and energy intake.

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Glasser, Irene. "Social Policy Implications of Soup Kitchen Research." Practicing Anthropology 11, no. 1 (January 1, 1989): 17–18. http://dx.doi.org/10.17730/praa.11.1.h021618108253552.

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Soup kitchens throughout the United States serve a daily meal to the hungry and homeless in a "no questions asked" atmosphere. In More Than Bread: Ethnography of a Soup Kitchen (University of Alabama Press, 1988), I presented five years of field research conducted in the Tabernacle Soup Kitchen (a pseudonym) in a former mill town in Connecticut. This article presents some program and policy implications based on my observations of daily life and culture in this dining room where one hundred or more people gather for coffee, doughnuts, and a hot noontime meal. My primary research method was participant observation, which was most compatible with the "no questions asked" atmosphere. I supplemented this with a detailed health interview with 74 guests. This article uses both sets of data.

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Journal articles on the topic 'Social dining'

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