Chinese preferences for sustainable attributes for food away from home: A rank-ordered model

•Consumer preference for food intrinsic and extrinsic attributes in the food service sector•Preference difference between restaurant customers and managers for food texture and food safety•Meat tenderness, food safety are often important, and biotech origin is the least important attribute for food...

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Bibliographic Details
Published in:China economic review 2016-12, Vol.41, p.148-158
Main Authors: Zheng, Qiujie, Wang, H. Holly
Format: Article
Language:English
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Summary:•Consumer preference for food intrinsic and extrinsic attributes in the food service sector•Preference difference between restaurant customers and managers for food texture and food safety•Meat tenderness, food safety are often important, and biotech origin is the least important attribute for food service sector
ISSN:1043-951X
1873-7781
DOI:10.1016/j.chieco.2016.09.003