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Restaurant beef steak consumption be...

Crockett, Kathryn Lynn.

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Restaurant beef steak consumption behavior measured by an expanded rational expectations model.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Restaurant beef steak consumption behavior measured by an expanded rational expectations model./
Author:	Crockett, Kathryn Lynn.
Description:	100 p.
Notes:	Source: Dissertation Abstracts International, Volume: 58-03, Section: A, page: 1008.
Contained By:	Dissertation Abstracts International58-03A.
Subject:	Economics, Agricultural. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9725909
ISBN:	0591347458

Restaurant beef steak consumption behavior measured by an expanded rational expectations model.
Crockett, Kathryn Lynn.

Restaurant beef steak consumption behavior measured by an expanded rational expectations model. - 100 p.

Source: Dissertation Abstracts International, Volume: 58-03, Section: A, page: 1008.

Thesis (Ph.D.)--Texas Tech University, 1997.

The Theory of Reasoned Action served as the theoretical framework for this study. The theoretical concepts are schematically represented by the rational expectations model. An expanded version of the model developed by Fishbein and Ajzen was employed in this study to investigate beef steak consumption in the casual dining restaurant environment. The constructs of this model include behavior predicted by intention; intention predicted by attitude, subjective norm, and social acceptability; attitude predicted by behavioral beliefs; and subjective norm predicted by referent others.

ISBN: 0591347458Subjects--Topical Terms:

626648
Economics, Agricultural.

Restaurant beef steak consumption behavior measured by an expanded rational expectations model.
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100 1 $a Crockett, Kathryn Lynn. $3 1947729
245 1 0 $a Restaurant beef steak consumption behavior measured by an expanded rational expectations model.
300 $a 100 p.
500 $a Source: Dissertation Abstracts International, Volume: 58-03, Section: A, page: 1008.
500 $a Co-Chairpersons: A. William Gustafson; Linda C. Hoover.
502 $a Thesis (Ph.D.)--Texas Tech University, 1997.
520 $a The Theory of Reasoned Action served as the theoretical framework for this study. The theoretical concepts are schematically represented by the rational expectations model. An expanded version of the model developed by Fishbein and Ajzen was employed in this study to investigate beef steak consumption in the casual dining restaurant environment. The constructs of this model include behavior predicted by intention; intention predicted by attitude, subjective norm, and social acceptability; attitude predicted by behavioral beliefs; and subjective norm predicted by referent others.
520 $a A homogenous sample of beef eating, married consumers aged 25-35 who attend church in the southwestern metropolitan area was used. Researchers distributed self-administered questionnaires to participants (n = 254) at church meetings during a two week period in the Spring of 1997. LISREL VIII was used to simultaneously analyze the measurement and structural model.
520 $a Results indicated that all paths in the expanded rational expectations model were significant except for subjective norm to behavioral intention. Attitude to behavioral intention was the strongest path for males and females. Attitude was predicted by the beliefs construct which had significant indicators of taste, filling, safety/health, and price. These indicators are important to the beef and restaurant industry in that they ultimately predicted behavior for this particular sample. If the same results were found in a study with a representative sample of the population the beef industry could justify continued research in improving the sensory attributes of steak. The beef industry also could conduct additional research on increasing the safety and healthiness of steak. The restaurant industry could use these results to investigate price points to keep steak affordable and also could monitor portion size to ensure steak is filling.
520 $a Additionally, results suggested the importance of the added social acceptability construct to females. Thus implying that female steak consumption decisions were susceptible to the generalized opinions of the larger society. If this sample was representative of the population this result could be used by the beef and restaurant industry in marketing steak in casual dining restaurants. Marketers could focus on the socially acceptability of steak with females and the belief indicators for males.
590 $a School code: 0230.
650 4 $a Economics, Agricultural. $3 626648
650 4 $a Psychology, Behavioral. $3 1017677
650 4 $a Business Administration, Marketing. $3 1017573
690 $a 0503
690 $a 0384
690 $a 0338
710 2 0 $a Texas Tech University. $3 1017459
773 0 $t Dissertation Abstracts International $g 58-03A.
790 1 0 $a Gustafson, A. William, $e advisor
790 1 0 $a Hoover, Linda C., $e advisor
790 $a 0230
791 $a Ph.D.
792 $a 1997
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=9725909