Examining the factors that contribute to tourists’ overordering behavior at luxury restaurants: tourists, service staff, and food waste

Norman Peng, Annie Chen

Research output: Contribution to journalArticlepeer-review

Abstract

The purpose of this research is to examine tourists’ overordering behavior at luxury restaurants because more than a third of restaurants’ food waste is associated with customers being unable to finish their food. In addition, this behavior can have negative implications for consumers’ health. A total of 410 participants completed surveys that indicated how status consumption and the need for uniqueness can contribute to consumers’ overordering attitude, which in turn can affect their overordering behavior. Furthermore, their attitude’s influence on their overordering behavior is lower for consumers who are highly conscious of their health than for those who are less conscious of their health. However, through advice-giving, service staff can reduce diners’ overordering behavior. Based on the findings, luxury restaurants that are popular among tourists might want to consider developing more tasting menus and providing further training to their staff to enhance tourists' dining experiences by helping them order a suitable number of dishes.
Original languageEnglish
JournalTourism Analysis
Early online date5 Feb 2024
DOIs
Publication statusE-pub ahead of print - 5 Feb 2024

Keywords

  • luxury restaurant
  • food waste
  • overordering behavior
  • health consciousness
  • value attitude behavior model

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