The Determinant Factors of Family Dining Out Behaviours
DOI:
https://doi.org/10.22334/jbhost.v10i1.429Keywords:
dine out, dining out, family, food taste, restaurantAbstract
This study aims to identify the determinant factors for family dining out behaviors. The primary data was collected from face to face questionnaire to 136 samples with sampling criteria sampling as such family status, Indonesian, and had minimum one dining out experience in the restaurant premises. Data was then analyzed with statistic descriptive and factor analysis. The findings showed that food taste, lack of time, and craving for specific food determined family the most upon deciding to dine out in the restaurant. Meanwhile, younger family tend to be determined more by food quality, while the older by lack of time. Further, despite the family background occupation either as paid- worker or employee, entrepreneur or housewife, all are determined the most by lack of time and food variability. In contrast, least determinant factor were calories consideration, advertisement, and other influenced. It can be concluded that different demographic led to different determinant factors that stimulate family to dine out. In addition, new five factors are formed from the previous eight factors consist of 17 items, which are as health, quality, lifestyle, convenience, and promotion. This study contributes to the of food and beverage literature that emphasizes for specific market of family during dining out in the restaurantReferences
Allan, J., McMinn, D., & Daly, M. (2016). A Bidirectional Relationship Between Executive Function and Health Behaviour: Evidence, Implications, and Future Directions. Frontiers in Neuroscience, 10, 1-13.
Bilgihan, A., Peng, C., & Kandampully, J. (2014). Generation Y Dining Information Seeking and Sharing Behaviour on Social Networking Site. Journal of Contemporary Hospitality Management, 26(3), 349- 366
Chen, S. Y., Lehto, X., Behnke, C., & Tang, C. H. (2015). Investigating Children's Role in Family Dining-Out Choices Evidence From a Casual Dining Restaurant. Hospitality Marketing and Management, 1(1), 1-20.
Chen, A, & Peng, N. (2018). Examining consumers’ intentions to dine at luxury restaurants while traveling. International Journal of Hospitality Management, 71, 59- 67
Detikfood.com. (2014). Jakarta Dining Index 2013: Orang Jakarta Makin Sering Makan di Restoran untuk Bergaul. Retrived from https://food.detik.com/berita-boga/d-2559054/jakarta-dining-index-2013-orang-jakarta-makin-sering-makan-di-restoran-untuk-bergaul?_ga=2.137819769.833844094.1636441083-630469400.1570708792
Traveldetik.com. (2019). Menteri Pariwisata Apresiasi Industi Hotel an Restoran. Edited by Afif Farhan. Retrived from https://travel.detik.com/travel-news/d-4423122/menteri-pariwisata-apresiasi-industri-hotel-dan-restoran?_ga=2.128907205.833844094.1636441083-630469400.1570708792
CNNIndonesia.com. (2017). Mayoritas Millenials Makan di Restoran Minimal Sebulan Sekali. Edited by Galih Gumelar. Retrived from https://www.cnnindonesia.com/ekonomi/20171228142201-92-265232/mayoritas-millenials-makan-di-restoran-minimal-sebulan-sekali.
Goggins, G., & Rau, H. (2016). Beyond Calorie Counting: Assessing the Sustainability of Food Provided for Public Consumption. Cleaner Production, 112, 257-266.
Hillman, T., Chaplin, J., & Holmberg, C. (2016). Adolescents Presentation of Food in Social Media: An Explorative. Appetite, 121-129.
Ignacia, S. N., Wiastuti, R. D., & Lemy, D. M. (2018). Restaurant Mobile Application towards Purchase Intention. International Journal of Advanced Science and Technology, 117, 113-128
Ishak, R.P. & Rabbania, F. (2022). The effect of hygiene sanitation and promotion on purchase decisions at Favela Sunset Cafe Bogor. Journal of Business on Hospitality and Tourism, 8(1), 228- 243.
Katadata.co.id. (2017). Pendapatan Divisi Kafe dan Restoran Mitra Adiperkasa Tumbuh Tertinggi. Retrived from https://databoks.katadata.co.id/datapublish/2017/10/27/pendapatan-divisi-kafe-dan-restoran-mitra-adiperkasa-tumbuh-tertinggi
Kurniawan, A. (2018). Metodologi Penelitian Pendidikan. PT Remaja Rosdakarya: Bandung
Larsen, J. et al. (2018). How to Bridge The Intention Behaviour Gap in Food Parenting: Automatic Constructs and Underlying Techniques. Appetite, 191-200.
Lee, Y. E., Lee, B. S., & Jeon, J. Y. (2017). Factors Influencing The Behavioral Intention to Use Food Delivery Apps. Social Behaviour and Personality, 1461-1474.
Lozano, J.S., Ornopia, J.V., & Montalbo, K.C. (2022). Restaurant Customer-Based Brand Equity Dimensions during COVID-19. Journal of Business on Hospitality and Tourism, 8(2); 339- 344
Ma, G. (2015). Food, Eating Behaviour, and Culture in Chinese Society. Ethnic Foods, 2(4), 195-199.
Marinkovic, V., Senic, V., & Mimovic, P. (2015). Factors Affecting Choice and Image of Ethnic Restaurants in Serbia. British Food Journal, 117(7), 1903- 1920
Murwani, E. (2012). Eating Out Makanan Khas Daerah: Komoditas Gaya Hidup Masyarakat Urban. Proceeding Seminar Nasional Menggagas Pencitraan Berbasis Kearifan Lokal, 1,301-313
Pawan, M. T., Langgat, J., & Marzuki, K. M. (2014). Study on Generation Y Dining Out Behavior in Sabah Malaysia. Business and Social Science, 5(11), 92-101.
Pinilih, M., & Shaferi, I. (2015). Perilaku Mahasiswa Dalam Memilih Tempat Makan Berciri International. Jurnal Probisnis, 8(1), 58-64.
Ponnam, A., & Balaji, M.S. (2014). Matching visitation-motives and restaurant attributes in casual dining restaurants. International Journal of Hospitality Management, 37, 47- 57
Pratama, D., & Hansun, S. (2017). Aplikasi Rekomendasi Tempat Makan Menggunakan Algoritma Slope One pada Platform Android. Indonesian Journal of Computing and Cybernetics Systems, 11(1), 11-20
Rezende, D., & Silva, M. (2014). Eating-out and Experiential Consumption: A Typology Experience Providers. British Food Journal, 116(1), 91-103.
Riyani, R., Maizora, S., & Hanifah. (2017). Uji Validitas Pengembangan Tes Untuk Mengukur Kemampuan Pemahaman Relasional Pada Materi Persamaan Kuadrat Siswa Kelas VII SMP. Jurnal Penelitian Pembelajaran Matematika Sekolah, 1(1), 60-65
Keysoft.co.id. (2018). Perkembangan Industri Restoran. Edited by Sansan. Retrieved from https://keysoft.co.id/perkembangan-industri-restoran/
Srividhya, N. (2014). Eating Out of Individuals- An Analytical Study. Business Management and Management Invention, 3(6), 30-44.
Sudhagar, D., & Rajendran, G. (2017). Selection Criteria of Customers of Chinese Restaurants and Their Dining Habits. Knowledge Management in Tourism and Hospitality, 1(1), 57-75.
Sugiyono. (2017). Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Alfabeta: Bandung
Tribunnews.com. (2014). Dalam 5 tahun jumlah restoran kelas menengah tumbuh 250 persen. Edited by Sugiyarto. Retrieved from https://www.tribunnews.com/bisnis/2014/04/02/dalam-5-tahun-jumlah-restoran-kelas-menengah-tumbuh-250-persen
Taherdoost, H. (2016). Validity and Reliability of the Research Instrument; How to Test the Validation of a Questionnaire/ Survey in a Research. International Journal of Academic Research in Management, 5,(3), 28-36
Tempo.co. (2014). Kisah Penikmat Dine- Out. Retrieved from https://gaya.tempo.co/read/575305/kisah-penikmat-dine-out
Tungkiman, R. F. (2015). Faktor-Faktor yang Menentukan Dining Choice Masyarakat Surabaya Dalam Memilih Restoran. Calyptra, 4(2), 1-12.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
