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Article

“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food

The Norwegian School of Hotel Management, University of Stavanger, 4036 Stavanger, Norway
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Author to whom correspondence should be addressed.
Academic Editors: Luís Miguel Cunha and Ana Pinto de Moura
Foods 2021, 10(4), 767; https://doi.org/10.3390/foods10040767
Received: 16 February 2021 / Revised: 31 March 2021 / Accepted: 1 April 2021 / Published: 3 April 2021
(This article belongs to the Special Issue Individual Determinants of Food Choice in a New Decade)
There is a tendency towards greater expectations of consumer goods and services in society—what was once judged as ideal may now be a bare minimum. This presents a challenge for food providers in the upcoming decades. As the more demanding baby boomer cohort ages, health institutions of the future will face challenges meeting their food expectations. The purpose of this study was to explore expectation type dynamics and function with updated empirical material on aging consumers expectations of institutional food and advance our current understanding of how consumers evaluate their expectations. This qualitative study employed in-depth semi structured interviews with 14 informants between the age of 58–79. Content analysis was performed to capture the informants’ food expectations based on the expectation hierarchy proposed by Santos and Boote. Analyzing the content and relationship between different expectation types led to three main findings: expectation functions and content, interconnectedness, and the role of affect. Based on the findings, this study contributes by making several propositions for future research and proposes an updated expectancy–disconfirmation model. Importantly, this study provides novel knowledge that can help health institutions understand and meet aging consumers expectations of institutional food. View Full-Text
Keywords: food expectations; aging consumers; health services food expectations; aging consumers; health services
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MDPI and ACS Style

Andreassen, H.; Gjerald, O.; Hansen, K.V. “The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food. Foods 2021, 10, 767. https://doi.org/10.3390/foods10040767

AMA Style

Andreassen H, Gjerald O, Hansen KV. “The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food. Foods. 2021; 10(4):767. https://doi.org/10.3390/foods10040767

Chicago/Turabian Style

Andreassen, Hanne, Olga Gjerald, and Kai V. Hansen 2021. "“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food" Foods 10, no. 4: 767. https://doi.org/10.3390/foods10040767

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