Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/77106
DC FieldValueLanguage
dc.contributorSchool of Hotel and Tourism Management-
dc.creatorGao, YL-
dc.creatorMattila, AS-
dc.date.accessioned2018-07-26T10:28:32Z-
dc.date.available2018-07-26T10:28:32Z-
dc.identifier.issn0148-2963en_US
dc.identifier.urihttp://hdl.handle.net/10397/77106-
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.subjectFood choiceen_US
dc.subjectStereotypesen_US
dc.subjectCompetenceen_US
dc.subjectSocial modelingen_US
dc.titleThe impact of stereotyping on consumers' food choicesen_US
dc.typeJournal/Magazine Articleen_US
dc.identifier.spage80en_US
dc.identifier.epage85en_US
dc.identifier.volume81en_US
dc.identifier.doi10.1016/j.jbusres.2017.08.012en_US
dcterms.abstractThere is mounting evidence to show that peoples food choices are influenced by social others. However, there is scant research on how consumers' food choices are affected by perceived competence of others present in the retail setting. The findings of Study 1 indicate that when the other customer is perceived as competent (i.e., paying with a Platinum Amex), the focal consumer chooses the same (organic vs. standard) chicken wrap. However, such a mimicking behavior is absent when the other customer lacks competency cues (i.e., paying with food stamps). Study 2 shows that social modeling doesn't occur in the context of indulgent food choices. Moreover, the findings of Study 2 demonstrate that competence cues perceived similarity between the other customer and the focal consumer.-
dcterms.bibliographicCitationJournal of business research, 2017, v. 81, p. 80-85-
dcterms.isPartOfJournal of business research-
dcterms.issued2017-
dc.identifier.isiWOS:000413129000009-
dc.identifier.scopus2-s2.0-85027284104-
dc.identifier.eissn1873-7978en_US
dc.identifier.rosgroupid2017000128-
dc.description.ros2017-2018 > Academic research: refereed > Publication in refereed journal-
dc.description.validate201807 bcmaen_US
dc.description.oaNot applicableen_US
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