|
一、中文部分 王素梅、李河水 (2008) 。台灣食品消費分析文集。台灣:行政院農委會。 行政院衛生署 (2008)。關懷銀髮族吃的健康與幸福‐老人營養餐食手冊。 上網日 期:2019年6月1日,檢自 https://health99.hpa.gov.tw/flipbook/21553/#p=12。 行政院經濟建設委員會人力規劃處(2010)。中華民國2012年至2060年人口推計。上網日期:2019年6月22日,檢自 http://iknow.stpi.narl.org.tw/Post/Files/policy/2012/policy_12_037_2.pdf 行政院內政部統計處 (2017)。民國106年年老人狀況調查報告。 上網日期:2018年1月10日,檢自 https://dep.mohw.gov.tw/DOS/cp-1767-38429-113.html 行政院主計處(2018)。國民所得統計及國內經濟情勢展望。 上網日期:2018年月10日,檢自http://www.cier.edu.tw/cef/p2.pdf 何明錦、王順治(2012)。 無障礙環境研究之推動與展望。 臺灣建築學會會刊雜誌,68,5-13。 徐達光、白志宏、永連生(2015)。以二維品質模式探討日式料理餐廳服務 品質之研究。桃園創新學報, 35 , 505 - 529。 楊宜真(1999)。傳播科技人才能力需求與學程設計原則:修正式德菲研 究。國立交通大學,碩士論文,新竹市。 財團法人國家政策研究基金會(2010)。高齡友善城市。上網日期:2018 年1月12日,檢自http://www.npf.org.tw/post/3/8079 張紹勳(2012)。 模糊多準則評估法及統計 。台北市: 五南圖書。 馮燕(2004)。企業型基金會公益資源運用個案研究。 行政院國家科學委員會專題研究計畫成果(NSC92-2412-H-002-006)。 上網日期:2018年9月12日,檢自: http://ntur.lib.ntu.edu.tw/bitstream/246246/13456/1/922412H002006.pdf 黃錦山(2004)。高齡社會與高齡教育。臺北市: 師大書苑。 黃毓瑩(2017)。2016 全球養老產業創新趨勢與關鍵議題。 台北市:財團法人商業發展研究院。 國家發展委員會(2018)。中華民國人口推計2018年至2065年。 上網日期2018年1月10日,檢自http://archives.ey.gov.tw/01ey/20160110/www.ey.gov.tw/News_Content4d4b9.html?n=0AD1AB287792C301&s=AD43B6E1D7406D7C 經建會人力規劃處(2013)。 全球人口老化之現況與趨勢。 上網日期:2018年1月12日,檢自 https://ws.ndc.gov.tw/Download.ashx?u=LzAwMS9hZG1pbmlzdHJhdG9yLzEwL3JlbGZpbGUvNTU2Ni83MjgyLzBlZDZiMDE1LThmM2UtNGVkMC04YjM2LWEwMTgxZDNhMjBlYy5wZGY%3D&n=5YWo55CD5Lq65Y%2Bj6ICB5YyW5LmL54%2B%2B5rOB6IiH6Lao5 經濟部統計處(2018)。產業經濟統計簡訊。 上網日期:2018年4月15日,檢自https://www.moea.gov.tw/MNS/dos/bulletin/Bulletin.aspx?kind=9&html=1&menu_id=18808&bull_id=5345 靳燕玲(2016)。友善高齡化社會生活環境之公共服務發展策略。國土與公共治理季刊, 4(1),63-78。 衛生福利部統計處(2017)。 106年老人狀況調查。 上網日期:2018年3月15日,檢自https://dep.mohw.gov.tw/dos/cp-1767-38429-113.html 陳威珞(2018)。產業分析:餐飲業發展趨勢。台灣趨勢研究。 上網日期:2018年4月11日。檢自 https://www.twtrend.com/share_cont.php?id=63 陸洛、高旭繁(2009)。臺灣民眾對老人的態度:量表發展與信效度初探。教育與心理研究,32(1),147-171。 陸佩君(2010) 。高齡者餐食服務需求之研究。 上網日期:2020年1月5日,檢自: https://ndltd.ncl.edu.tw/cgi-bin/gs32/gsweb.cgi?o=dnclcdr&s=id=%22098THU00253019%22.&searchmode=basic 鄧振源、曾國雄(1989)。層級分析法(AHP)的內涵特性與應用(上)。 中國統計學報,27 (6 ),13707-13724。 鄧振源(2002) 。多準則決策分析-方法與應用 。 台北市: 鼎茂圖書出版股份有限公司。 鄧振源(2005)。計畫評估:方法與應用。 基隆市。海洋大學運籌規劃與管理研究中心。 簡慧娟(2019)。 我國人口老化及家戶結構變遷下之高齡福利政策方向。 國土治理季刊, 7(1),96-101。 二、英文部分 Akbar ,Y.A.A., & Alaudeen,M.S.S. (2012). Determinant of Factors that Influence Consumer in Choosing Normal Full-Service Restaurant: Case in Seri Iskandar, Perak. South East Asian Journal of Contemporary Business, Economics and Law, 1(4), 137-145.
Akbay, C., Tiryaki, G. Y., & Gul, A. (2007). Consumer Characteristics Influencing Fast Food Consumption in Turkey. Food control, 18(8), 904-913. Anselmsson, J. (2006). Source of Customers Satisfaction with Shopping Mall: A Comparative Study of Different Customer Segments. International Review of Retail, Distribution and Customer Restaurant, 16(1), 115-138. Asad, M. & Abid, U. (2018). CSR Practices and Customer's Loyalty in Restaurant Industry: Moderating Role of Gender. NUML International Journal of Business & Management, 13(2), 144-155. Assaf, A. G., Josiassen, A., Ahn, J. S., & Mattila, A. S. (2017). Advertising Spending, Firm Performance, and the Moderating Impact of CSR. Tourism Economics, 23(7), 1484-1495. Asubonteng, P., McCleary, K. J., & Swan, J. E. (1996). SERVQUAL revisited: A critical review of service quality. Journal of Services Marketing, 10(6), 62-81. Auty, S. (1992). Consumer Choice and Segmentation in the Restaurant Industry. The Service Industries Journal, 12(3), 324-339. Ayala,G.X., Mueller, K., Lopez-Madurga, E., Campbell,N.R., & Elder, J.P.(2005). Restaurant and Food Shopping Selections among Latino Women in Southern California. Journal of the American Dietetic Association, 105(1), 38-45. Azanza, P.V. (2001). Food consumption and buying patterns of students from a Philippine University Fast Food Mall. International Journal of Food Sciences and Nutrition, 52(6), 515-520. Baden(2016). A reconstruction of Carroll’s Pyramid of corporate social responsibility for the 21st century. International Journal of Corporate Social Responsibility, 1(1), 1-15. Bar-Zuri, R. (2008). Social responsibility and business involvement in the community: Quantitative measures of business involvement in the community. Israeli Ministry of Industry and Commerce: Research and economics department . Berry, L. L., Zeithaml, V. A., & Parasuraman, A. (1985). Quality counts in services, too. Business Horizons, 28(3), 44-52. Brandau, M. (2012). Factors Beyond Food Attract Millennial Diners. Nation’s Restaurant News. Retrieved January 11, 2019, from http://nrn.com/latest-headlines/factorsbeyond-food-attract-millennialdines Brown, T. J. & Dacin, P.A. (1997). The Company and the Product: Corporate Associations and Consumer Product Responses. Journal of Marketing, 61(1), 68–84. Buckley, J. J. (1985) . Fuzzy hierarchical analysis. Fuzzy Sets and Systems, 17(3), 233-247. Bohdanowicz, P., & Zientara, P. (2008). Corporate Social Responsibility in Hospitality: Issues and Implications. A Case Study of Scandic .Scandinavian Journal of Hospitality and Tourism, 8(4), 271–293. Boudiny, K., & Mortelmans, D. (2011). A Critical Perspective: Towards a Broader Understanding of Active Ageing. Electronic Journal of Applied Psychology, 7(1), 8–14. Bove, L. L., & Johnson, L.W. (2000). A Customer-Service Worker Relationship Model. International Journal of Service Industry, 11(5), 491-505. Bowen, H. (1953). Social Responsibility of the Businessman. New York: Harper and Row. Burton B., & Goldsby M. (2009). Corporate Social Responsibility Orientation, Goals and Behaviour: A Study of Small Business Owners Business & Society .Business & Society, 48(1), 88-104 Carroll, A. B. (1979). A three dimensional model of corporate social performance. Academy of Management Review, 4(3): 497-505. Carroll, A. B. (1991). The pyramid of corporate social responsibility: toward the moral management of organizational stakeholders. Business Horizons, 34(4): 39-48. Carroll, A. B., & Shabana, K. M. (2010). The Business Case for Corporate Social Responsibility: A Review of Concepts, Research, and Practice. International Journal of Management Reviews, 12(1), 85-105 Carroll, A. B. (2016). Carroll’s Pyramid of CSR: Taking Another Look. International Journal of Corporate Social Responsibility, 1(1), 3. Carr, K. ,Weir, P.L., Azar, D., & Azar, N.R.(2013). Universal Design: A Step Toward Successful Aging. Journal of Aging Research, 1-8. Cavanaugh, J. C., & Blanchard-Fields, F. (2018). Adult development and aging.Belmont : Cengage Learning. Chang, H.H.(2017). Consumer Socially Sustainable Consumption: The Perspective toward Corporate Social Responsibility, Perceived Value, and Brand Loyalty. Journal of Economics and Management, 13(2), 167-191. Cheng ,C.C., Lin, E.C., Liu, S.L., Hu, H.Y., & Lin, C.Y. (2011). Exploration on Food quality of Fine-dining restaurants by using IPGA. Journal of sustainable development and management strategy, 3(2): 1-22. Crampton, A. (2009). Global Aging: Emerging Challenges. Retrieved March 10, 2019 from http://www.bu.edu/pardee/files/2009/09/pardee_aging-6-global-aging.pdf Clark,M.A., & Wood,R.C.(1998). Consumer Loyalty in the Restaurant Industry a Preliminary Exploration of the Issues. International Journal of Contemporary HospitalityManagement, 10(4), 139-144. Crews, D.E., & Zavotka, S.(2006). Aging, Disability, and Frailty: Implications for Universal Design. Journal of Physiological Anthropology. 25(1), 113–118. Cronin, J., & Taylor , S. A. (1992). Measuring Service Quality: A Reexamination and Extension. Journal of Marketing, 56 (3), 55-68. Crosby, L.A., Evans, K.R., & Cowles, D. (1990). Relationship Quality in Services Selling: An Interpersonal Influence Perspective. Journal of Marketing, 54(3), 68-81. Custer, R. L., Scarcella, J. A., & Stewart, B. R. (1999). The Modified Delphi Technique: A Rotational Modification. Journal of Vocational and Technical Education, 15 (2), 50-58. Connnell, B., Jones, M., Mace, R., Mueller, J., Mullick, A., Ostroff, E., Sanford, J., Steinfeld, E., Story, M., & Vanderheiden, G. (1997). The principles of universal design. Retrieved January 7, 2019, from www.ncsu.edu/ncsu/design/cud/about_ud/udprinciplestext.htm Cyphert, F., & Grant, W. (1971). The Delphi technique: A case study. Phi Delta Kappan, 42, 272-273. Dalkey, N., & Helmer, O. (1963). An experimental application of the Delphi method to the use of experts. Management Science, 9, 458- 467. Davis, K. (1960) Can Business Afford to Ignore Social Responsibilities? California Management Review, 2, 70-76. Davies, R. (2014). Older People in Europe. European Parliamentary Research Service, 1-8. Demirkan, H.(2007) Housing for the Aging Population. European Review of Aging and Physical Activity.,4(1), 33–38. Dewaal, C.S. ,& M. Glassman. (2013). Outbreak Alert! 2001-2010: A Review of Foodborne Illness in America. White Paper, Center for Science in the Public Interest: Washington, DC. Donaldson, T., & Preston, L. E. (1995). The Stakeholder Theory of the Corporation: Concepts, evidence, and implications. Academy of Management Review, 20(1), 65–91. Dube, L., Renaghan, L.M., & Miller, J.M. (1994) .Measuring Customer Satisfaction for Strategic Management. Cornell Hotel and Restaurant Administration Quarterly,35(1), 39-47. Esen, E.(2013). The Influence of Corporate Social Responsibility (CSR) Activities on Building Corporate Reputation. International Business, Sustainability and Corporate Social Responsibility, 11, 133-150. Faherty, V. (1979). Continuing social work education: Results of a Delphi survey. Journal of Education for Social Work, 15(1), 12-19. Falck, O. & Heblich, S. (2007). Corporate Social Responsibility: Doing Well by Doing good. Business Horizons, 50( 3), 247-254. Fatimah, U., Boo, H. C., Sambasivan, M., Salleh, R., & Abu Bakar, F. (2011). Restaurant Food Hygiene Factors - the Consumer Perspective. International Journal of Hospitality Management, 30(1), 38-45. Friedman, M. (1962). Capitalism and freedom. Chicago: University of Chicago Press. Fu Y.Y., & Parks S.C. (2001) .The Relationship between Restaurant Service Quality and Consumer Loyalty among the Elderly. Journal of Hospitality & Tourism Research, 25(3), 320-326. Ganesan, S. (1994). Determinants of Long-Term Orientation in Buyer-Seller Relationship. Journal of Marketing, 58(2), 1-19. Gefen, D. (2002.) Reflections on the Dimensions of Trust and Trust Worthiness among Online Consumers. ACM SIGMIS Database, 33(3), 38-53. Goodwin, P., & Wright, G. (2001). Enhancing Strategy Evaluation in Scenario Planning: a Role for Decision Analysis. Journal of Management Studies , 38(1):1 - 16 Gupta, K. K.,& Bansal, J. (2011). Effect of Demographic Variables on Customer Perceived Internet Banking Service Quality. Paradigm, 15 (1&2), 83-92. Gupta, S. (2002).Strategic Dimensions of Corporate Image: Corporate Ability and Corporate Social Responsibility as Sources of Competitive Advantage via Differentiation. ProQuest Digital Dissertations. Grönroos, C. (1982). Internal Marketing—Theory and Practice. In American Marketing Association Services Marketing Conference Proceedings, 41-47. Grönroos, C. (1984). A Service Quality Model and its Marketing Implications . European Journal of Marketing, 18(4), 36-44. Grönroos, C. (1990). Service Management and Marketing: Managing the Moments of Truth in Service Competition. Lexington, MA: Lexington Books. Grunert, K.G. (2005). Food Quality and Safety: Consumer perception and Demand. European Review of Agricultural Economics, 32(3), 369-391 Ha, J., & Jang, S. (2010a). Effects of Service Quality and Food quality: The Moderating Role of Atmospherics in an Ethnic Restaurant Segment. International Journal of Hospitality Management, 29(3), 520–529 Ha, J., & Jang, S. (2012b). The Effects of Dining Atmospherics on Behavioral Intentions through Quality Perception. Journal of Services Marketing, 26(3), 204-215. Haywood-Farmer, J. (1988). A Conceptual Model of Service Quality. International Journal of Operations & Production Management, 8(6), 19-29. Henson, S., Majowicz, S. Masakure, O., Sockett, P. Jones, A., Hart, R., Carr,D., & Knowles, L. (2006). Consumer Assessment of the Safety of Restaurants: the Role of Inspection Notices and other Information Cues. Journal of Food Safety, 26(4),275-301. He, H., & Li, Y. (2011). CSR and Service Brand: The Mediating Effect of Brand Identification and Moderating Effect of Service Quality. Journal of Business Ethics, 100(4), 673-688. Heskett, J. L., T. O. Jones, G. W. Loveman, W. Earl Sasser, & L. A. Schlesinger.(1994) Putting the Service-Profit Chain to Work. Harvard Business Review. 72( 2), 164–174. Hodgetts (2019). Adapting Your Restaurant for an Aging Population. Madan restaurant management. Retrieve August 20, 2019 from https://modernrestaurantmanagement.com/adapting-your-restaurant-for-an-aging-population/ Holden M. C., & Wedman J. F. (1993). Future Issues of Computer Mediated Communication: The Results of a Delphi Study. Educational technology research and development, 4(1), 5-24. Hong S.Y., & Rim H. (2010). The Influence of Customer Use of Corporate Websites: Corporate Social Responsibility, Trust, and Word-of-Mouth Communication. Public Relations Review, 36(4), 389-391. Jeong, E., & Jang, S. (2011). Restaurant ExperiencesTriggering Positive Electronic Word-of-Mouth (eWOM) Motivations. Journal of Hospitality Management, 30 (2), 356-366 Jin, N.P., & Lee, S. (2016). The Impact of Restaurant Experiences on Mature And Nonmature Customers: Exploring Similarities and Differences. International Journal of Hospitality & Tourism Administration, 17(1):1-26 Johns, N. ,& Tyas, P. (1996). Investigating the Perceived Components of the Meal Experience, using Perceptual Gap Methodology. Progress in Tourism and Hospitality Research, 2(1), 15-26. Johnson, H.L. (1971). Business in contemporary society: Framework and issues. Belmont, CA:Wadsworth Josiam, B.M., & Monteiro, P.A. (2004) .Tandoori Tastes: Perceptions of Indian Restaurants in America. International Journal of Contemporary Hospitality Management, 16(1), 18-26. Jung, H.S., & and Yoon, H.H. (2012). The Effects of Corporate Social Responsibility (CSR) Activities on Customer Trust and Customer Satisfaction in the Family Restaurant. Korean J. Food Cookery, 28(3), 299-310. Kafel, P., & Sikora, T. (2013). The Usage of Quality Management Methods and Tools in Food Sector Organizations. Food Science Technology Quality, 1(86), 204-216. Kara, A., Kaynak, E., & Kucukemiroglu, O. (1995).Marketing Strategies for Fast- Food Restaurants: A Customer View. International Journal of Contemporary Hospitality Management, 7(4), 16-22. Kara,A., Kaynak,E., & Kucukemiroglu,O.(1997) .Marketing Strategies for Fast-Food Restaurants: A Customer View. British Food Journal, 99(9), 318-324. Kaura, V. (2011).Impact of demographics on hospitality experience of consumers. South Asian Journal of Tourism and Heritage, 4(2), 145-152. Keshavarz, Y., Jamshid, D. & Bakhtazma, F.(2016). The Influence of Service Quality on Restaurant’ Customers Loyalty. Arabian Journal of Business and Management Review, 6(4). 1-16. Kim, S., & Ferguson, M.T. (2014). Public Expectations of CSR Communication: What and How to Communicate CSR. Public Relations Journal, 8(3), 1-22. Kim, W.G., Lee, Y.K., & Yoo, Y. J. (2006). Predictors of Relationship Quality and relationship outcomes in luxury restaurants, Journal of Hospitality and Tourism Research, 30 (2), 143-169. Kim, W.G., Ng, C.Y.N., & Kim, Y. (2009). Influence of Institutional DINESERV on Customer Satisfaction, Return Intention, and Word-of-Mouth. International Journal of Hospitality Management, 28(1), 10-17. Kim, Y., Raab, C., & Bergman, C. (2010). Restaurant Selection Preferences of Mature Tourists in Las Vegas: A Pilot Study. International Journal of Hospitality & Tourism Administration, 11, 157-170. Kim, Y. (2015). Consumer Responses to the Food Industry’s Proactive and Passive Environmental CSR, Factoring in Price as CSR Tradeoff. Journal of Business Ethics, Springer, 140(2), 307-321. Kim, Y. S., Raab, C., & Bergman, C. (2010). Restaurant Selection Preferences Of Mature Tourists in Las Vegas: A Pilot Study. International Journal of Hospitality& Tourism Administration, 11(2), 157–170. Kivela, J., Inbakaran, R., & Reece, J. (1999).Consumer Research in The Restaurant Environment, part 1: A Conceptual Model of Dining Satisfaction and Return Patronage. International Journal of Contemporary Hospitality Management, 11(5), 205-22. Knickman, J.R., & Snell, E.K.(2002). The 2030 Problem: Caring for Aging Baby Boomers . Health Services Research, 37(4):849-84 · Knutson, B. J., & Patton, M. E. (1993). Restaurants can Find Gold among Silver Hair: Opportunities in the 55+ market. Journal of Hospitality and Leisure Marketing, 1(3), 79-90. Knutson, B., Beck,J., & Elsworth,J. (2006) . The two Dimensions of Restaurant Selection Important to the Mature Market. Journal of Hospitality & Leisure Marketing, 14(3), 35-47. Koo, L.C., Tao, F.K.C., & Yeung, J.H.C. (1999). Preferential Segmentation of Restaurant Attributes through Conjoint Analysis. International Journal of Contemporary Hospitality Management, 11(5), 242-250. Laarhoven, P. J. M., & Pedrycz, W. (1983). A Fuzzy Extension of Saaty's Priority Theory. Fuzzy Sets and Systems, 11(3), 229-241. Lago, D. & Poffley, J. (1993). The aging population and the hospitality Industry in 2010: Important trends and probable services. Hospitality ResearchJournal, 17(3), 29-47. Lahue & Polly (2000). The New Mature Market. Restaurant Hospitality, 84 (1), 51-55. Landeta, J. (2006). Current Validity of the Delphi Method in Social Sciences. Technological Forecasting and Social Change ,73 (5), 467-482 Lee, T.J., Cho, H., & Ahn, T.H. (2012). Senior Citizen Satisfaction with Restaurant Service Quality. Journal of Hospitality Marketing & Management, 21(2), 215-226. Lehtinen, U., & Lehtinen, J. R. (1982). A Study of Quality Dimensions. Service Management Institute, 5, 25-32. Levy, S. E. & Park S-Y. (2011). An Analysis of CSR Activities in the Lodging Industry. Journal of Hospitality and Tourism Management. 18, 147–154. Lewis, R. C. (1981). Restaurant advertising: Appeals and consumers’ Intentions. Journal of Advertising Research, 21(5), 69-74. Lewis, R. C., & Booms, B. H. (1983). The Marketing Aspects of Service Quality. New York: American Marketing Association. Lichtenstein, D.R., Drumwright M.E., & Braig, B.M.(2004). The Effect of Corporate Social Responsibility on Customer Donations to Corporate-Supported Nonprofits. Journal of Marketing, 68(4), 16-32. Lui, C.W.,Everinghamm, J-A., Warburton, J., Cuthill,M., Bartlett, H.(2009). What makes a community age‐friendly: A review of international literature, 28(3), 116-121. Liu, Y., & Jang, S. (2009). Perceptions of Chinese Restaurants in the U.S.: What Affects Customer Satisfaction and Behavioral Intentions? International Journal of Hospitality Management, 28(3), 338-348. Longart, P. (2015). Consumer Decision Making in Restaurant Selection. Doctoral dissertation. Buckinghamshire New University. Lovelock, C.H. (1985). The Service Encounter: Managing Employee/ Customer Interaction In Service Businesses. Lexington, MA: Lexington Books. Ludwig, B. (1997). Predicting the Future: Have You Considered Using the Delphi Methodology? Journal of Extension, 35 (5), 1-4. Luetkenhorst, W. (2004). Corporate Social Responsibility and the Development Genda. Intereconomics, 39(3), 157–168. Lui, C. W., Everingham, J. A., Warburton, J., Cuthill, M. ,& Bartlett, H.(2009). What Makes a Community Age friendly :A Review of International Literature. Australasian Journal on Ageing, 28(3), 116-121. Mace, R.L., Hardie,G.J., & Place,J.P.(1991) Accessible Environments:Toward Universal Design. New York: Center for Accessible Housing, North Carolina State University. Maignan, I., & Ferrell, O. C. (2001). Corporate Citizenship as A Marketing Instrument—Concepts, Evidence and Research Directions. European Journal of Marketing, 35, 457–484. Markovic, S., Raspor, S., & Dorcic, J. (2011). What are the Key Dimensions of Restaurant Service Quality? An Empirical study in the City Restaurant Settings. Sustainable Tourism: Socio-Cultural, Environmental and Economics Impact, 3(6), 235-249. Maloni, M. J., & Brown, M. E. (2006). Corporate Social Responsibility in the Supply Chain: An Application in the Food Industry. Journal of Business Ethics , 68 (1), 35-52 Matten, D., & Moon, J. (2008). Corporate Social Responsibility Education in Europe. Journal of Business Ethics, 54(4): 323-337. McCartan-Quinn, D., McAleer, E. & Naqvi, I.(1996). Service quality: a satisfaction survey of the elderly. Int J Health Care Qual Assur. 9(3):4-10. McCool, A.C., & McCool B.N. (2010). The Foodservice Industry's Social Responsibility Regarding the Obesity Epidemic, Part I: Parallels to Other Public Health Issues and Potential Legal Implications . Hospitality Review, 28 (1), 1-11. Mhlanga, O., Hattingh, Z., & Moolman, H.J. (2015). Influence of Demographic Variables on Customers’ Experiences in Formal Full-Service Restaurants in Port Elizabeth, South Africa. Turizam: međunarodni znanstveno-stručni časopis, 63(2):143-160. Mhlanga, O., & Tichaawa, T. M. (2016). What are the Current Factors Affecting Consumer Selection Criteria in Formal Full Service Restaurants in Port Elizabeth, South Africa?. African Journal of Hospitality, Tourism and Leisure, 5(2), 1-11. Mhlanga, O.(2018). Measuring restaurant service quality in East London, South Africa: A comparison of restaurant customer expectations and perceptions. African Journal of Hospitality, Tourism and Leisure, 7 (2), 1-10. Miller, G. A. (1965). The magic number seven, plus or minus seven. Psychological Review, 63(1), 91-97. Murry Jr., J.W. ,& Hammons, J.O. (1995). Delphi: A Versatile Methodology for Conducting Qualitative research. The Review of Higher Education Johns Hopkins University Press ,18(4), 423-436 . Namkung, Y., & Jang, S. (2007). Does Food Quality Really Matter in Restaurants? Its Impact on Customer Satisfaction and Behavioral Intentions. Journal of Hospitality & Tourism Research, 31, 387-409 Namkung, Y., & Jang, S. (2008). Are highly satisfied restaurant customers Really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2): 142–155. Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A conceptual model of service quality and its implications for future research. Journal of Marketing, 49(4), 41–50. Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality. Journal of Retailing, 64 (1), 14-40. Park ,C.(2004). Efficient or Enjoyable ? Consumer Values of Eating-Out and Fast-Food Restaurant Consumption in Korea. International Journal of Hospitality Management, 23(1), 87-94. Peattie, K. (2006). Corporate Social Responsibility and the Food Industry. Food Science & Technology, 20(2), 46-48. Pettijohn L.S., Pettijohn C.E., & Luke R.H.(1997). An Evaluation of Fast Food Restaurant Satisfaction: Determinants, Competitive Comparisons and Impact on Future Patronage. Journal of Restaurant and Foodservice Marketing, 2(3): 3-20. Perez, A., & Bosque, I. R. (2014). Customer's CSR Expectations in the Banking Industry. Journal of Business Ethics, 32(3), 223-244. Philip, G. & Hazlett, S. A. (1997). The measurement of service quality: a new PCP attributesmodel. International Journal of Quality & Reliability Management, 14 (3): 260-286. Phillipson, C. (2004). Urbanisation and Ageing: Towards a New Environmental Gerontology. Ageing and Society, 4(6), 963-972. Porter, M. E., & Kramer, M. R. (2006). Strategy & Society: The Link Between Competitive Advantage and Corporate Social Responsibility. Harvard Business Review, 84(12): 78-92 Powell, C. (2003). Methodological Issues in Nursing Research. The Delphi Technique: Myths and Realities. Journal of Advanced Nursing, 41 (4), 376-382. Preston, L.E. and Post, J.E. (1975) Private management and public policy: The principle of public responsibility, edn. Englewood Cliffs, NJ, Prentice-Hall. Public Health Agency of Canada (2017). Chief Public Health Officer’s Report On the State of Public Health in Canada 2017. Retrieved January 10, 2019, from https://www.canada.ca/en/publichealth/services/publications/chief-public-health-officer-reports-state-public-health-canada/2017- Qin, H., & Prybutok, V. R. (2009). Service Quality, Customer Satisfaction, and Behavioral Intentions in Fast-Food Restaurants. International Journal of Quality and Service Sciences, 1(1), 78-95. Raajpoot, N.A. (2002). TANGSERV: A Multiple Item Scale for Measuring Tangible Quality in Foodservice Industry. Journal of Foodservice Business Research, 5(2), 109-27. Rahman, M., Kalam, A., Rahman, M., & Abdullah, M. (2012). The Influence of Service Quality and Price on Customer Satisfaction: An Empirical Study on Restaurant services in Khulna division. Research Journal of Finance and Accounting, 3(4), 8-15. Regan, W. J. (1963). The service revolution. Journal of Marketing, 27(3), 32−36. Rosalin, G., & Soetanto, T. I. (2006). Analysis of the Customers Preferences in Determining a Suitable menu: A case study of River Side Oriental Cuisine restaurant. Jurnal Manajemen Perhotelan, 2(2), 57- 67. Rhoua, Y., Singalb, M., & Koh,Y.(2016). CSR and financial performance: The role of CSR awareness in the restaurant industry. International Journal of Hospitality Management, 57, 30-39. Ryu, K., & Han, H. (2010). Influence of the Quality of Food, Service, and Physical Environment on customer Satisfaction and Behavioural Intention in Quick-Casual Restaurants: Moderating role of Perceived Price. Journal of Hospitality and Tourism Research, 34(3): 310-329. Ryu, K., Lee, H.-R., & Kim, W. G. (2012). The Influence of the Quality of the Physical Environment, Food, and Service on Restaurant Image, Customer Perceived Value, Customer Satisfaction, and Behavioral Intentions. International Journal of Contemporary Hospitality Management, 24(2), 200 - 223 Ryu, K., Lee, H. K., & Woo, G. (2012). The Influence of the Quality of the Physical Environment, Food, and Service on Restaurant Image, Customer Perceived Value, Customer Satisfaction, and Behavioral Intentions. International Journal of Contemporary Hospitality Management, 24(2), 200-223. Saeidi, S. P., Sofian, S., Saeidi, P., Saeidi, S. P., & Saaeidi, S. A. (2015). How does Corporate Social Responsibility Contribute to Firm Financial Performance? The Mediating Role of Competitive Advantage, Reputation, and Customer Satisfaction. Journal of Business Research,68(2), 341-350. Sasser, W. E., lOlsen, R.P., & Wyckoff, D.D. (1978). Management of Service Operations: Text and Cases. Boston: Allyn & Bacon. Saaty, T. L. (1980). The Analytic Hierarchy Process. New York: McGraw-Hill. Saaty, T. L.(1990). How to make a decision: The Analytic Hierarchy Process. European Journal of Operational Research, 48(1), 9-26. Scharlac, A. (2012). Creating Aging-Friendly Communities in the United States. Ageing International, 37(1), 25–38. Schubert, F., Kandampully, J., Solnet, D., & Kralj, A.(2010). Exploring Consumer Perceptions of Green Restaurant. Tourism and Hospitality Research, 10(4), 286-300. Schwartz, M.S., & Carroll, A.B.(2003). Corporate Social Responsibility: A Three-Domain Approach. Business Ethics Quarterly, 13(4), 503–530. Servaes, H., & Tamayo, A. (2013). The Impact of Corporate Social Responsibility on Firm Value: The Role of Customer Awareness. Manage Science, 59 (5), 1045–1061. Sethi, S.P. (1975). Dimensions of corporate social responsibility. California Management Review, 17, 58. Shaharudin, M. R., Mansor, S. W., & Elias, S. J. (2011). Food Quality Attributes among Malaysia’s Fast Food Customer. International Business and Management, 2(1), 198-208. Shank, M.D., & Nahhas, F.(1994). Understanding the Service Requirements of the Mature Market. Journal of Restaurant & Foodservice Marketing, 1 (2), 23–43. Siguaw, J.A., & Enz, C.A. (1999). Best Practice in Food and Beverage Management. Cornell Hospitality Quarterly,40 (5), 50-57. Silverstein,M. & Giarrusso,R.(2010). Aging and Family Life: A Decade Review. Journal of Marriage and Family, 72(5), 1039-1058. Smith, R. A., & Houston , M.J. (1982). Emerging Perspectives on Services Marketing.Chicago: American Marketing. Stenner, A., McFarquhar, T., & Bowling, A. (2011). Older People and ‘Active Ageing’: Subjective Aspects of Ageing Actively. Journal of Health Psychology, 16, 467–477. Soriano, D.R. (2002) .Customers’ Expectations Factors in Restaurants: The Situation in Spain. The International Journal of Quality & Reliability, 19(8/9), 1055-1068. Sulek, J. M., & Hensley, R. L. (2004). The Relative Importance of Food, Atmosphere, and Fairness of Wait: The Case of a Full-Service Restaurant. Cornell Hotel and Restaurant Administration Quarterly, 45(3), 235-248. Susskind, A. M., & Chan, E.K.(2000). How Restaurant Features Affect Check Average: A Study of the Toronto Restaurant Market. Cornell Hospitality Quarterly, 41(6):56-63 . Swanson, D. L. (1995). Addressing a Theoretical Problem by Reorienting the Corporate Social Performance Model. Academy of Management Review, 20(1), 43–64. Sweeney,J.C., Johnson, L.W., & Armstrong, R. W.(1992). The Dffect of Cues On Service Quality Expectations and Service Selection in a Restaurant Setting. The Journal of Services Marketing, 6(4), 15-22. Tsai,W.C., Kao, J.C. , & Tsai, C.M.(2018). Needs and Attitudes of Friendly Chinese Restaurant Among Older Adults: Results from a Pilot Study. Retrieved August 10, 2019, from file:///C:/Users/USER/Downloads/Needs+and+Attitudes+of+Friendly+Chinese+Restaurant+Among+Older+Adults%20(1).pdf United Nations. (2009). World Population Ageing 2009. New York: United Nations. Retrieved February 7, 2019, from http://www.academicroom.com/book/world-population-ageing-2009 United Nations. (2014). The World Population Situation in 2014: A Concise Report. New York: United Nations. Retrieved February 7, 2019, from http://www.un.org/en/development/desa/population/publications/pdf/trends/Concise%20Report%20on%20the%20World%20Population%20Situation%202014/en.pdf United Nations.(2014). Population Facts: Population Ageing and Sustainable Development. Retrieved February 7, 2019, from http://www.un.org/en/development/desa/population/publications/pdf/popfacts/PopFacts_2014-4.pdf United Nations.(2019). World Population Ageing 2019 Highlights . Retrieved February 14, 2019, from https://www.un.org/en/development/desa/population/publications/pdf/ageing/WorldPopulationAgeing2019-Highlights.pdf United Nations Population Fund. (2012). Ageing in the Twenty-First Century:A Celebration and A Challenge. Retrieved December 2, 2018, from https://www.unfpa.org/sites/default/files/pub-pdf/UNFPA-Exec-Summary.pdf Visser, W. (2006). Revisiting Carroll’s CSR Pyramid: An African Perspective. 29–56. Wang, C. H., & Chen, S. C. (2012). The Relationship of Full-Service Restaurant Attributes Evaluative Factors and Behavioural Intention. International Journal of Organizational Innovation, 5(2), 248-262 Wartick, S.L., & Cochran, P.L. (1985). The Evolution of the Corporate Social Performance Model. Academy of Management Review, 10, 758-769 Wishna, V. (2000). Great expectations. Restaurant business, 99 (1), 27-30. Wood, D.J.(1991). Business and society. Scott, Foresmann (Harper Collins), Glenview (IL). World Business Council of Sustainable Development. (1998). WBCSD – Corporate Social Responsibility. Retrieved February 11, 2019, from https://growthorientedsustainableentrepreneurship.files.wordpress.com/2016/07/csr-wbcsd-csr-primer.pdf World Health Organization.(1994). Global strategy on occupational health for all: The way to health at work . Retrieved February 21, 2019, from https://www.who.int/occupational_health/globstrategy/en/ World Health Organization. (2002).Active Ageing: A Policy Framework. Retrieved February 11, 2019, from https://apps.who.int/iris/bitstream/handle/10665/67215/WHO_NMH_NPH_02.8.pdf;jsessionid=3AC277D88A85374CCC31DEE0783C743C?sequence=1 World Health Organization. (2007).Global Age-friendly Cities: A Guide. Retrieved February 11, 2019, from https://www.who.int/ageing/publications/Global_age_friendly_cities_Guide_English.pdf World Health Organization. (2018). The Global Network for Age-friendly Cities and Communities. Retrieved February 11, 2019, from https://www.who.int/ageing/gnafcc-report-2018.pdf Yamanaka, K., Almanza, B.A., Nelson, D.C., & DeVaney, S.A. (2003). Older Americans’ Dining Out Preferences. Journal of Foodservice Business Research ,6(1), 87–103. Yulisetiarini, D. (2014). The Relationship between Service Quality, Customer Satisfaction and Loyalty in Restaurant Business in East Java. International Journal of Business and Management Invention, 3(5), 1-10. Zadeh, L.A. (1965). Fuzzy sets. Information and Control, 8(3), 338-353. Zahedi, F. (1986). The Analytic Hierarchy Process-A Survey of the Method and its Applications. Interfaces, 16(4), 96-108. Zhang, D.(2013). Corporate accountability (China). In The Encyclopedia of Sustainability. East and Southeast Asia: Assessing Sustainability, 7, 74–78. Zhang, D., Ma, Q., & Morse, S. (2018). Motives for Corporate Social Responsibility in Chinese Food Companies. Sustainability.,10(1),117-132.
|