{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/42760"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/42760","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The Relationship Between Perceived Health, Health Attitudes, and Healthy Offerings for Seniors at a Family Restaurant","abstract":"Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (PHCS) were used. Most senior participants reported that health-related family restaurant selection criteria and food price were important when they select a family restaurant. Also, while the HPQ and the PHCS were not correlated with food price in the family restaurant industry, the overall results of this study revealed that health status and health attitude for seniors were positively correlated with health-related family restaurant selection criteria. This reflects that offering healthy meals on menus is more important for senior customers with a high level of health condition or health attitude than other senior customers. The results also showed that healthy senior customers who have a positive health attitude are willing to pay more money for their healthy menu items. Therefore, in order to maximize their profits, managers and operators of family restaurants need to keep creating healthy items for their menus and promote those items to the segment of the senior market which has a high level of health condition or health attitude.","abstract_html":"Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (PHCS) were used. Most senior participants reported that health-related family restaurant selection criteria and food price were important when they select a family restaurant. Also, while the HPQ and the PHCS were not correlated with food price in the family restaurant industry, the overall results of this study revealed that health status and health attitude for seniors were positively correlated with health-related family restaurant selection criteria. This reflects that offering healthy meals on menus is more important for senior customers with a high level of health condition or health attitude than other senior customers. The results also showed that healthy senior customers who have a positive health attitude are willing to pay more money for their healthy menu items. Therefore, in order to maximize their profits, managers and operators of family restaurants need to keep creating healthy items for their menus and promote those items to the segment of the senior market which has a high level of health condition or health attitude.","abstract_has_math":false,"creators":["Lee, Sangtak"],"institution":"Virginia Tech","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Hospitality and Tourism Management","degree_department":"Hospitality and Tourism Management","school":null,"contributors":[],"advisors":[],"committee_chairs":["McCleary, Ken W."],"committee_members":["Uysal, Muzaffer S.","Weaver, Pamela A."],"year":2009,"date_issued":"2009-05-11","date_published":"2009-05-11","updated_at":"2026-07-22T22:18:41Z","subjects":["health status","health attitude","senior","family restaurant"],"languages":[],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-05202009-210324"],"render_values":[{"text":"etd-05202009-210324","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/10919/42760","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["McCleary, Ken W."]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Uysal, Muzaffer S.","Weaver, Pamela A."]},{"key":"dc:contributor.department","label":"Department","values":["Hospitality and Tourism Management"]},{"key":"dc:creator","label":"Author","values":["Lee, Sangtak"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2014-03-14T21:36:29Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2014-03-14T21:36:29Z","2009-06-05"]},{"key":"dc:date.issued","label":"Date","values":["2009-05-11"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Hospitality and Tourism Management"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["health status","health attitude","senior","family restaurant"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["etd-05202009-210324"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/42760"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (PHCS) were used. Most senior participants reported that health-related family restaurant selection criteria and food price were important when they select a family restaurant. Also, while the HPQ and the PHCS were not correlated with food price in the family restaurant industry, the overall results of this study revealed that health status and health attitude for seniors were positively correlated with health-related family restaurant selection criteria. This reflects that offering healthy meals on menus is more important for senior customers with a high level of health condition or health attitude than other senior customers. The results also showed that healthy senior customers who have a positive health attitude are willing to pay more money for their healthy menu items. Therefore, in order to maximize their profits, managers and operators of family restaurants need to keep creating healthy items for their menus and promote those items to the segment of the senior market which has a high level of health condition or health attitude."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:title","label":"Title","values":["The Relationship Between Perceived Health, Health Attitudes, and Healthy Offerings for Seniors at a Family Restaurant"]}]}],"canonical_facts":{"dc:contributor.committeechair":["McCleary, Ken W."],"dc:contributor.committeemember":["Uysal, Muzaffer S.","Weaver, Pamela A."],"dc:contributor.department":["Hospitality and Tourism Management"],"dc:creator":["Lee, Sangtak"],"dc:date.accessioned":["2014-03-14T21:36:29Z"],"dc:date.available":["2014-03-14T21:36:29Z","2009-06-05"],"dc:date.issued":["2009-05-11"],"dc:description.abstract":["Personal health can influence all aspects of customer behavior and this influence is more manifest within the senior market segment. Health issues also greatly impact the restaurant industry. Therefore, the purpose of this study was to investigate how health status and health attitude influence family restaurant selection criteria. In order to measure selfrated health status and health attitude for seniors, the Health Perceptions Questionnaire(HPQ) and the Perceived Health competence Scale (PHCS) were used. Most senior participants reported that health-related family restaurant selection criteria and food price were important when they select a family restaurant. Also, while the HPQ and the PHCS were not correlated with food price in the family restaurant industry, the overall results of this study revealed that health status and health attitude for seniors were positively correlated with health-related family restaurant selection criteria. This reflects that offering healthy meals on menus is more important for senior customers with a high level of health condition or health attitude than other senior customers. The results also showed that healthy senior customers who have a positive health attitude are willing to pay more money for their healthy menu items. Therefore, in order to maximize their profits, managers and operators of family restaurants need to keep creating healthy items for their menus and promote those items to the segment of the senior market which has a high level of health condition or health attitude."],"dc:description.degree":["Master of Science"],"dc:identifier.other":["etd-05202009-210324"],"dc:identifier.uri":["http://hdl.handle.net/10919/42760"],"dc:publisher":["Virginia Tech"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:subject":["health status","health attitude","senior","family restaurant"],"dc:title":["The Relationship Between Perceived Health, Health Attitudes, and Healthy Offerings for Seniors at a Family Restaurant"],"dc:type":["Thesis"],"thesis:degree_discipline":["Hospitality and Tourism Management"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:18:41Z"}