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dc.contributor.authorHaugaard, Pernille
dc.contributor.authorStancu, Catalin M
dc.contributor.authorBrockhoff, Per B
dc.contributor.authorThorsdottir, Inga
dc.contributor.authorLähteenmäki, Liisa
dc.date.accessioned2016-08-12T11:04:44Z
dc.date.available2016-08-12T11:04:44Z
dc.date.issued2016-10-01
dc.date.submitted2016
dc.identifier.citationDeterminants of meal satisfaction in a workplace environment. 2016, 105:195-203 Appetiteen
dc.identifier.issn1095-8304
dc.identifier.pmid27235825
dc.identifier.doi10.1016/j.appet.2016.05.030
dc.identifier.urihttp://hdl.handle.net/2336/618287
dc.descriptionTo access publisher's full text version of this article click on the hyperlink at the bottom of the pageen
dc.description.abstractWorkplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using a longitudinal approach, we monitored a total of 71 participants compiled and experienced 519 meals from their workplace canteen buffet during a three-month period; in addition the composed lunches were photographed. Before and after the lunch choice period respondents filled in a questionnaire on several meal-related variables. A mixed modelling approach was used to analyse the data. Meal satisfaction was directly associated with a positive ambience and a positive evaluation of both the quality of the food eaten and the buffet assortment, whereas the meal's energy content did not contribute to meal satisfaction. Additionally, meal satisfaction was associated with a more positive mood, lower hunger level as well as feeling less busy and stressed after lunch. The buffet assortment, a more positive mood before lunch and mindful eating contributed to the perceived food quality, but not associated with the hunger level before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced.
dc.description.sponsorshipSenswell project, Innovation Fund Denmark/0603-00418Ben
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urlhttp://dx.doi.org/ 10.1016/j.appet.2016.05.030en
dc.rightsArchived with thanks to Appetiteen
dc.subjectMáltíðiren
dc.subjectVinnanen
dc.subjectÁnægjaen
dc.subjectNUR12
dc.subject.meshFood Qualityen
dc.subject.meshMealsen
dc.subject.meshWorkplaceen
dc.subject.meshConsumer Behavioren
dc.subject.meshLunchen
dc.titleDeterminants of meal satisfaction in a workplace environment.en
dc.typeArticleen
dc.contributor.department1MAPP Research Centre, Department of Management, School of Business and Social Sciences, Aarhus University, Bartholins Allé 10, DK-8000, Aarhus C, Denmark. Electronic address: pernilleh@mgmt.au.dk. 2MAPP Research Centre, Department of Management, School of Business and Social Sciences, Aarhus University, Bartholins Allé 10, DK-8000, Aarhus C, Denmark. 3DTU Compute, Department of Applied Mathematics and Computer Science, Technical University of Denmark, Matematiktorvet, DK-2800, Kgs. Lyngby, Denmark. 4Unit for Nutrition Research, Faculty of Food Science and Nutrition, School of Health Sciences, University of Iceland & Landspitali-University Hospital, Icelanden
dc.identifier.journalAppetiteen
dc.rights.accessNational Consortium - Landsaðganguren
html.description.abstractWorkplace lunches are recurrent meal occasions that can contribute to the general well-being of employees. The objective of our research was to study which factors influence consumers' satisfaction with these meals by exploring the relative role of food-related, personal, situational factors. Using a longitudinal approach, we monitored a total of 71 participants compiled and experienced 519 meals from their workplace canteen buffet during a three-month period; in addition the composed lunches were photographed. Before and after the lunch choice period respondents filled in a questionnaire on several meal-related variables. A mixed modelling approach was used to analyse the data. Meal satisfaction was directly associated with a positive ambience and a positive evaluation of both the quality of the food eaten and the buffet assortment, whereas the meal's energy content did not contribute to meal satisfaction. Additionally, meal satisfaction was associated with a more positive mood, lower hunger level as well as feeling less busy and stressed after lunch. The buffet assortment, a more positive mood before lunch and mindful eating contributed to the perceived food quality, but not associated with the hunger level before lunch. Time available, mindful eating and eating with close colleagues were positively associated with perceived ambience. The results indicate that consumers' satisfaction with workplace meals can be increased by putting emphasis on the quality of food served, but equally important is the ambience in the lunch situation. Most of the ambience factors were related to available time and mental resources of the participants and the possibility to share the meal with close colleagues. These are factors that can be facilitated by the service provider, but not directly influenced.


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