TY  - JOUR
AU  - Djekić, Ilija
AU  - Kane, Kevin
AU  - Tomić, Nikola
AU  - Kalogianni, Eleni
AU  - Rocha, Ada
AU  - Zamioudi, Lamprini
AU  - Pacheco, Rita
PY  - 2016
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4061
AB  - Purpose - This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities - Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach - A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings - Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications - Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value - In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.
PB  - Emerald Group Publishing Ltd, Bingley
T2  - Nutrition & Food Science
T1  - Cross-cultural consumer perceptions of service quality in restaurants
EP  - 843
IS  - 6
SP  - 827
VL  - 46
DO  - 10.1108/NFS-04-2016-0052
ER  - 

@article{
author = "Djekić, Ilija and Kane, Kevin and Tomić, Nikola and Kalogianni, Eleni and Rocha, Ada and Zamioudi, Lamprini and Pacheco, Rita",
year = "2016",
abstract = "Purpose - This paper aims to present results from a research that analyzed consumer perceptions of service quality in restaurants in four European cities - Belgrade (Serbia), Manchester (UK), Thessaloniki (Greece) and Porto (Portugal). Design/methodology/approach - A total of 802 respondents have been interviewed using a structured questionnaire. The service quality statements covered food quality, building exterior, restaurant interior and layout, seating comfort, restrooms and servicing. Findings - Within all analyzed categories (city, gender and age), servicing of food and taste of food were the most influential factors. However, this study confirmed that there are different patterns in analyzed cities. For each factor analyzed, in at least two cities, results for the items were significantly different. Consumers from different cities showed different perceptions regarding service quality in restaurants. Gender of consumers plays a significant role in the perception of interior, restroom and servicing factors in restaurants. Age of respondents was the category with no significant difference with respect to food quality, layout, restrooms and servicing. Research limitations/implications - Given the great cultural and other differences within the four cities/countries, more research is necessary to determine if similar results would be derived from different samples across various other continental and Mediterranean European cities. Originality/value - In addition to increasing the theoretical understanding of the cultural aspects of the service quality, this paper can be of managerial relevance.",
publisher = "Emerald Group Publishing Ltd, Bingley",
journal = "Nutrition & Food Science",
title = "Cross-cultural consumer perceptions of service quality in restaurants",
pages = "843-827",
number = "6",
volume = "46",
doi = "10.1108/NFS-04-2016-0052"
}

Djekić, I., Kane, K., Tomić, N., Kalogianni, E., Rocha, A., Zamioudi, L.,& Pacheco, R.. (2016). Cross-cultural consumer perceptions of service quality in restaurants. in Nutrition & Food Science
Emerald Group Publishing Ltd, Bingley., 46(6), 827-843.
https://doi.org/10.1108/NFS-04-2016-0052

Djekić I, Kane K, Tomić N, Kalogianni E, Rocha A, Zamioudi L, Pacheco R. Cross-cultural consumer perceptions of service quality in restaurants. in Nutrition & Food Science. 2016;46(6):827-843.
doi:10.1108/NFS-04-2016-0052 .

Djekić, Ilija, Kane, Kevin, Tomić, Nikola, Kalogianni, Eleni, Rocha, Ada, Zamioudi, Lamprini, Pacheco, Rita, "Cross-cultural consumer perceptions of service quality in restaurants" in Nutrition & Food Science, 46, no. 6 (2016):827-843,
https://doi.org/10.1108/NFS-04-2016-0052 . .

TY  - JOUR
AU  - Djekić, Ilija
AU  - Šmigić, Nada
AU  - Kalogianni, Eleni P.
AU  - Rocha, Ada
AU  - Zamioudi, Lamprini
AU  - Pacheco, Rita
PY  - 2014
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/3496
AB  - The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city. This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Control
T1  - Food hygiene practices in different food establishments
EP  - 40
SP  - 34
VL  - 39
DO  - 10.1016/j.foodcont.2013.10.035
ER  - 

@article{
author = "Djekić, Ilija and Šmigić, Nada and Kalogianni, Eleni P. and Rocha, Ada and Zamioudi, Lamprini and Pacheco, Rita",
year = "2014",
abstract = "The aim of this study was to investigate three dimensions of food hygiene in three European cities Belgrade, Thessaloniki and Porto. The first dimension of the survey was to evaluate the level of hygiene in different food establishments supplying food direct to consumers. A total of 91 food businesses were included in the survey with 30 food businesses from Belgrade and Porto, and 31 from Thessaloniki. In parallel with scoring the premises, the second dimension of the study was to examine the opinion of managers of these food establishments regarding food hygiene rating. Finally, in order to justify the importance of food hygiene, the research covered consumers' perception regarding food safety and hygiene practices in the three European cities. A total of 600 respondents were interviewed in the survey, 200 respondents per city. This study confirmed that HACCP as a concept is important and major differences in the level of food hygiene in food establishments are based on HACCP status rather than type and size of food establishment. The analysis revealed hygiene and food preparation as the predominant in low ranking of food hygiene and safety procedures, followed by inadequate layout as predominant factor in evaluating structural requirements. Also, the obtained results indicated greater level of hygiene in food establishments in Thessaloniki and Porto, than in Belgrade. Managers' opinion confirms their belief that a transparent food hygiene rating of all food establishments could lead to improved business. Finally, respondents in all cities confirmed their awareness of the importance of food hygiene and indicated kitchen related statements as the most influential.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Control",
title = "Food hygiene practices in different food establishments",
pages = "40-34",
volume = "39",
doi = "10.1016/j.foodcont.2013.10.035"
}

Djekić, I., Šmigić, N., Kalogianni, E. P., Rocha, A., Zamioudi, L.,& Pacheco, R.. (2014). Food hygiene practices in different food establishments. in Food Control
Elsevier Sci Ltd, Oxford., 39, 34-40.
https://doi.org/10.1016/j.foodcont.2013.10.035

Djekić I, Šmigić N, Kalogianni EP, Rocha A, Zamioudi L, Pacheco R. Food hygiene practices in different food establishments. in Food Control. 2014;39:34-40.
doi:10.1016/j.foodcont.2013.10.035 .

Djekić, Ilija, Šmigić, Nada, Kalogianni, Eleni P., Rocha, Ada, Zamioudi, Lamprini, Pacheco, Rita, "Food hygiene practices in different food establishments" in Food Control, 39 (2014):34-40,
https://doi.org/10.1016/j.foodcont.2013.10.035 . .