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UNDERSTANDING CHINESE STUDENTS’ CUISINE CHOICE IN THE U.S.: A SYSTEMATIC STUDY OF FACTORS AFFECTING CUISINE CHOICE

Na, Ya
http://rave.ohiolink.edu/etdc/view?acc_num=kent1416407068

Abstract Details

2014, MS, Kent State University, College of Education, Health and Human Services / School of Foundations, Leadership and Administration.
Following Crawford and Godbey’s (1987) leisure participation barriers framework (in reverse, participation motivators rather than barriers), dining choices may be influenced by structural, interpersonal and intrapersonal factors. Dining choices are more complicated when a person is traveling or living in a foreign place, e.g., a Chinese student attending a university in the U.S. This study explored the congruence level between the self-identity of Chinese students living in the U.S. and the Chinese food they encounter in the U.S. Taking Chinese food in the U.S. as a brand, this study explored its brand personality as perceived by Chinese students in the U.S. The purpose of this study was to examine the cuisine choices of Chinese students in the U.S., and then further explored the choices by using the structural, interpersonal and intrapersonal factors (congruence level Chinese food in the U.S/Chinese international students), and diner type. The result showed that there is an association between Chinese students' cuisine choice and diner type. Implications of results will be discussed.
Philip Wang (Committee Chair)
Barbara Scheule (Committee Member)
Ju Yup Lee (Committee Member)
98 p.
Management
Self-congruity; Cuisine choice; Chinese students; cultural identity

Recommended Citations

Citations

  • Na, Y. (2014). UNDERSTANDING CHINESE STUDENTS’ CUISINE CHOICE IN THE U.S.: A SYSTEMATIC STUDY OF FACTORS AFFECTING CUISINE CHOICE [Master's thesis, Kent State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=kent1416407068

    APA Style (7th edition)

  • Na, Ya. UNDERSTANDING CHINESE STUDENTS’ CUISINE CHOICE IN THE U.S.: A SYSTEMATIC STUDY OF FACTORS AFFECTING CUISINE CHOICE. 2014. Kent State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=kent1416407068.

    MLA Style (8th edition)

  • Na, Ya. "UNDERSTANDING CHINESE STUDENTS’ CUISINE CHOICE IN THE U.S.: A SYSTEMATIC STUDY OF FACTORS AFFECTING CUISINE CHOICE." Master's thesis, Kent State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1416407068

    Chicago Manual of Style (17th edition)

kent1416407068
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© 2014, all rights reserved.
This open access ETD is published by Kent State University and OhioLINK.