{"id":{"repo_id":"mississippi","oai_identifier":"oai:egrove.olemiss.edu:etd-2310"},"canonical_url":"https://search.dev.ndltd.org/etd/mississippi/oai:egrove.olemiss.edu:etd-2310","repository":{"repo_id":"mississippi","name":"University of Mississippi","base_url":"https://egrove.olemiss.edu/do/oai/"},"display":{"title":"Child Friendliness of Restaurants: A Pilot Study","abstract":"The objective of this study was to develop an instrument to measure the child friendliness of restaurants using a combination of previous literature and focus groups. The pilot study consisted of a thirty-six item survey instrument that was distributed to forty individuals. Among the forty individuals who received the survey instrument, thirty-three of them completed the survey. A panel of experts reviethe survey results using cognitive factor analysis. The experts were asked to place each item of the survey instrument into categories. From this, five factors emerged. These included: facilities, service, atmosphere, activities, and menu. Six items from the survey instrument were deemed unnecessary and did not easily factor into any of the five categories. These items were eliminated from the survey. As a unitary scale, measuring overall kid friendliness, the Cronbach's alpha = 0.937. Future research can expand on this survey instrument to include more participants testing for reliability and validity per Churchill's (1979) Instrument Development Steps.","abstract_html":"The objective of this study was to develop an instrument to measure the child friendliness of restaurants using a combination of previous literature and focus groups. The pilot study consisted of a thirty-six item survey instrument that was distributed to forty individuals. Among the forty individuals who received the survey instrument, thirty-three of them completed the survey. A panel of experts reviethe survey results using cognitive factor analysis. The experts were asked to place each item of the survey instrument into categories. From this, five factors emerged. These included: facilities, service, atmosphere, activities, and menu. Six items from the survey instrument were deemed unnecessary and did not easily factor into any of the five categories. These items were eliminated from the survey. As a unitary scale, measuring overall kid friendliness, the Cronbach's alpha = 0.937. Future research can expand on this survey instrument to include more participants testing for reliability and validity per Churchill's (1979) Instrument Development Steps.","abstract_has_math":false,"creators":["Bardwell, Amy McCluskey"],"institution":null,"degree_name":"M.S. in Food and Nutrition Services","degree_level":"Thesis","degree_discipline":"Nutrition and Hospitality Management","degree_department":null,"school":null,"contributors":["Tanya Ruetzler","James Taylor","Anne Bomba"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2013,"date_issued":"2013-01-01T08:00:00Z","date_published":"2013-01-01T08:00:00Z","updated_at":"2026-07-24T03:06:44Z","subjects":["Child Friendly","Restaurant","Nutrition"],"languages":[],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://egrove.olemiss.edu/etd/1311","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Tanya Ruetzler","James Taylor","Anne Bomba"]},{"key":"dc:creator","label":"Author","values":["Bardwell, Amy McCluskey"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.available","label":"Dc Date Available","values":["2020-01-23T08:00:00Z"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Nutrition and Hospitality Management"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["M.S. in Food and Nutrition Services"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Child Friendly","Restaurant","Nutrition"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://egrove.olemiss.edu/etd/1311"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The objective of this study was to develop an instrument to measure the child friendliness of restaurants using a combination of previous literature and focus groups. The pilot study consisted of a thirty-six item survey instrument that was distributed to forty individuals. Among the forty individuals who received the survey instrument, thirty-three of them completed the survey. A panel of experts reviethe survey results using cognitive factor analysis. The experts were asked to place each item of the survey instrument into categories. From this, five factors emerged. These included: facilities, service, atmosphere, activities, and menu. Six items from the survey instrument were deemed unnecessary and did not easily factor into any of the five categories. These items were eliminated from the survey. As a unitary scale, measuring overall kid friendliness, the Cronbach's alpha = 0.937. Future research can expand on this survey instrument to include more participants testing for reliability and validity per Churchill's (1979) Instrument Development Steps."]},{"key":"dc:title","label":"Title","values":["Child Friendliness of Restaurants: A Pilot Study"]}]}],"canonical_facts":{"dc:contributor":["Tanya Ruetzler","James Taylor","Anne Bomba"],"dc:creator":["Bardwell, Amy McCluskey"],"dc:date.available":["2020-01-23T08:00:00Z"],"dc:description.abstract":["The objective of this study was to develop an instrument to measure the child friendliness of restaurants using a combination of previous literature and focus groups. The pilot study consisted of a thirty-six item survey instrument that was distributed to forty individuals. Among the forty individuals who received the survey instrument, thirty-three of them completed the survey. A panel of experts reviethe survey results using cognitive factor analysis. The experts were asked to place each item of the survey instrument into categories. From this, five factors emerged. These included: facilities, service, atmosphere, activities, and menu. Six items from the survey instrument were deemed unnecessary and did not easily factor into any of the five categories. These items were eliminated from the survey. As a unitary scale, measuring overall kid friendliness, the Cronbach's alpha = 0.937. Future research can expand on this survey instrument to include more participants testing for reliability and validity per Churchill's (1979) Instrument Development Steps."],"dc:identifier":["https://egrove.olemiss.edu/etd/1311"],"dc:subject":["Child Friendly","Restaurant","Nutrition"],"dc:title":["Child Friendliness of Restaurants: A Pilot Study"],"thesis:degree_discipline":["Nutrition and Hospitality Management"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["M.S. in Food and Nutrition Services"]},"updated_at":"2026-07-24T03:06:44Z"}