A scale to evaluate customer attitudes towards food risks in restaurants

Qualitative methods for exploratory social research allow a deep understanding of individuals' knowledge, perceptions, values, and preferences. In this study, we aimed to develop a scale to measure customer attitudes toward food risks. In-depth interviews were conducted with customers from two...

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Hoofdauteurs: Gabriela Milhassi Vedovato (Auteur), Deborah Helena Markowicz Bastos (Auteur), Ana Maria Cervato Mancuso (Auteur), Jorge Herman Behrens (Auteur)
Formaat: Boek
Gepubliceerd in: Fundação Oswaldo Cruz (FIOCRUZ), 2014-11-01T00:00:00Z.
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