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Search Results (5)

Search Parameters:
Keywords = in-flight meal

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14 pages, 2444 KiB  
Article
The Antecedents of Positive Emotion and Continuous Usage of In-Flight Meals with Respect to Food Quality Using Structural Equation Modeling
by Won Seok Lee and Joonho Moon
Foods 2024, 13(16), 2622; https://doi.org/10.3390/foods13162622 - 21 Aug 2024
Viewed by 926
Abstract
This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose [...] Read more.
This work aimed to explore the food quality attributes of in-flight meals and to examine the antecedents of positive emotion and continuous usage of these meals. As a subdimension, this study uses multiple attributes: menu diversity, familiarity, temperature, nutrition, and presentation. Another purpose of this work is to examine the moderating effect of menu diversity on the relationship between nutrition and continuance usage. A survey via clickworker was used to collect the data for this work. There were 317 valid observations for statistical inference. This study used a structural equation model to test the hypotheses, and the Hayes process model macro 1 was adopted to test the moderating effect. The results showed that all independent variables other than familiarity significantly accounted for positive emotion. Moreover, all of these attributes had a positive impact on continuous usage. This work unveiled a significant moderating effect of menu diversity on the relationship between nutrition and continuance usage. This research elucidates the literature by clarifying the influential attributes of emotion and continuous usage intention in the domain of in-flight meal products and discussing practical implications. Full article
(This article belongs to the Topic Consumer Behaviour and Healthy Food Consumption)
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11 pages, 957 KiB  
Article
Relationship between Presentation, Attitude, and In-Flight Meal Food Healthiness: Moderating Role of Familiarity
by Ryeojin Jang, Won Seok Lee and Joonho Moon
Foods 2024, 13(13), 2111; https://doi.org/10.3390/foods13132111 - 2 Jul 2024
Cited by 2 | Viewed by 1641
Abstract
This work focused on the perception of the food healthiness of in-flight meals. This work adopts presentation as the determinant. This work also employs attitude as the consequence of food healthiness. This research also examines the moderating effect of familiarity on the relationship [...] Read more.
This work focused on the perception of the food healthiness of in-flight meals. This work adopts presentation as the determinant. This work also employs attitude as the consequence of food healthiness. This research also examines the moderating effect of familiarity on the relationship between food presentation and food healthiness. This research used a survey, and survey participants were recruited via a Clickworker platform service. Survey participants were experienced with in-flight meals. The number of observations was 317. Moreover, this research tested the research hypotheses using the Hayes process macro Model 7. The results revealed that food healthiness is positively influenced by presentation and that food healthiness positively affects attitude. Moreover, the results revealed that the type of presentation has a positive influence on attitude. Familiarity was a significant moderating variable for the relationship between food presentation and food healthiness. This work sheds light on the literature by identifying the associations among four attributes of in-flight meals. Additionally, the results of this study could be used as a reference to develop better in-flight meals. Full article
(This article belongs to the Section Food Nutrition)
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11 pages, 1286 KiB  
Article
Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography
by Manyoel Lim, Sang Sook Kim, Cho-Long Lee, Youngseung Lee and Han Sub Kwak
Foods 2024, 13(7), 1012; https://doi.org/10.3390/foods13071012 - 26 Mar 2024
Viewed by 1202
Abstract
Auditory distractions can impair the sensory evaluation of food; however, the specific impact of airplane cabin noise on the sensory perception of in-flight meals remains poorly studied. Here, we investigated the effects of airplane cabin noise on the visual processing of in-flight meal [...] Read more.
Auditory distractions can impair the sensory evaluation of food; however, the specific impact of airplane cabin noise on the sensory perception of in-flight meals remains poorly studied. Here, we investigated the effects of airplane cabin noise on the visual processing of in-flight meal stimuli using electroencephalography (EEG) in twenty healthy male subjects. Resting-state EEG and event-related potential (ERP) responses to in-flight meal images were acquired during quiet and simulated cabin noise conditions. Participants reported mild discomfort and some loss of appetite when exposed to airplane cabin noise. The analysis of resting-state EEG showed an increase in the absolute power of theta and beta frequency bands in the left superior parietal and left frontal/right central regions under simulated cabin noise conditions, compared to quiet conditions. The ERP results showed that the amplitude of responses evoked by visual meal images in the superior parietal area was reduced in the noise condition compared to the quiet condition. Our findings suggest that airplane cabin noise disrupts the visual perception and attentional processing of in-flight food stimuli. These neural changes imply an impact on integrating sensory information, resulting in altered sensory evaluations of food during in-flight dining experiences. Full article
(This article belongs to the Section Sensory and Consumer Sciences)
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22 pages, 667 KiB  
Article
Airline Passengers’ Willingness to Reserve Inflight Meals Online and Their Willingness to Pay for Meal Upgrades: The Case Study of U.S. Students
by Eunmin (Min) Hwang, Yen-Soon Kim and Hyo Geun Song
Sustainability 2023, 15(10), 8071; https://doi.org/10.3390/su15108071 - 16 May 2023
Cited by 1 | Viewed by 4357
Abstract
While the cabin waste of an aircraft has been recognized and criticized, there is not enough research that explores its gravity in airlines and ways to reduce its total amount. This research aimed to highlight the importance of promoting online meal reservations for [...] Read more.
While the cabin waste of an aircraft has been recognized and criticized, there is not enough research that explores its gravity in airlines and ways to reduce its total amount. This research aimed to highlight the importance of promoting online meal reservations for airline passengers as a way to minimize food waste and for airlines to offset the cost of tailoring inflight food options by revealing the inflight meal types and subcategories for which passengers are willing to pay an upgrade fee to support environmental and economic sustainability. A sample of 192 students from higher education in the U.S. completed an online questionnaire survey. Two groups with distinctive preferences for inflight meal upgrades were identified using exploratory factor analysis and cluster analysis. Participants were more likely to reserve inflight meals online when various inflight meal options were provided. They presented a higher willingness to pay more when a variety of foods was provided, with a lower willingness for healthy or religious foods. The highly educated participants in a younger age group and Asian/Pacific Islanders presented a significantly higher willingness to reserve meals online than the rest. The study results highlight the potential benefits of offering an online reservation option for inflight meals to reduce cabin waste and ensure passenger satisfaction. Full article
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35 pages, 5098 KiB  
Article
Individualisation of Inflight Catering Meals—An Automation Concept for Integrating Pre-Ordered Meals during the Flight for All Passengers
by Rafael Mortensen Ernits, Matthias Reiß, Michael Bauer, Axel Becker and Michael Freitag
Aerospace 2022, 9(11), 736; https://doi.org/10.3390/aerospace9110736 - 21 Nov 2022
Cited by 6 | Viewed by 7729
Abstract
Inflight catering services are crucial for air travel. Airlines provide food and beverages to the passengers during the flight with different options depending on, e.g., the flying class, distance, and type of service. Our contribution outlines previous efforts to optimise the inflight catering [...] Read more.
Inflight catering services are crucial for air travel. Airlines provide food and beverages to the passengers during the flight with different options depending on, e.g., the flying class, distance, and type of service. Our contribution outlines previous efforts to optimise the inflight catering processes and highlights the possibilities to individualise the current services. Individualisation is a growing trend and may challenge the processes that are possibly not wholly prepared to deliver a customised meal for each passenger onboard the aircraft. We present our passenger survey which confirms the demand for the individualisation of inflight meals; we explored which dimensions can be supported by incorporating automation. We performed an analysis of the current inflight catering process for developing automation concepts. Subsequently, an automation concept for the individualisation of inflight meals through pre-ordering is introduced, followed by an evaluation scenario. Within the evaluation, it was possible to consider the feasibility of the individualisation of inflight catering meals and to deliver requirements for the further development of automated services. Full article
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