High Sugar and Fat Additives in Fast Food Restaurants: Is Whether Addiction or Consumer Loyalty?

Authors

Herlin Widasiwi Setianingrum , Martinus Tukiran

DOI:

10.29303/jppipa.v10iSpecialIssue.7875

Published:

2024-08-25

Issue:

Vol. 10 No. SpecialIssue (2024): Science Education, Ecotourism, Health Science

Keywords:

Additives, Fat, Loyalty, Sugar

Review

Downloads

How to Cite

Setianingrum, H. W., & Tukiran, M. (2024). High Sugar and Fat Additives in Fast Food Restaurants: Is Whether Addiction or Consumer Loyalty?. Jurnal Penelitian Pendidikan IPA, 10(SpecialIssue), 1–6. https://doi.org/10.29303/jppipa.v10iSpecialIssue.7875

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Abstract

The article will describe how chemicals in fast food and consumer loyalty to consume in high frequency. The chemical reality of fast food is suspected to cause addiction so that on the other hand consumers will appear loyal. This research applies a systematic review to examine studies exploring customer loyalty in the context of fast-food restaurants. The systematic review was chosen as the most appropriate method because its aim is to collect, critically evaluate, integrate, and present findings from various research studies relevant to the research question or topic. The findings offer significant theoretical implications for future research in this field and practical implications for practitioners in the fast-food industry. The initial relevance of each manuscript was determined based on its title. Manuscripts that appeared to discuss customer loyalty within the fast-food industry were selected for further evaluation. This study collected comprehensive information from these selected studies, including the author, year, title, and abstract. It’s noteworthy that all references utilized in this study are derived exclusively from English-language literature. The research contributes to the existing literature by providing a comprehensive and updated summary of the antecedents and their effects, and it offers actionable insights and recommendations on how to enhance customer loyalty, thereby providing a competitive advantage in the fast-food industry.

References

Abadi, R. R., Nursyamsi, I., & Syamsuddin, A. R. (2020). Effect of Customer Value and Experiential Marketing to Customer Loyalty with Customer Satisfaction as Intervening Variable (Case Study on Gojek Makassar Consumers. The Asian Journal of Technology Management (AJTM), 13(1), 82–97. https://doi.org/10.12695/ajtm.2020.13.1.6

Akhmedov, R. (2017). Implementation of CRM Strategies to Increase Customer Loyalty, Case of Kazakhstan Companies. Ournal of Business and Economics, 3(6), 33. https://doi.org/10.20321/nilejbe.v3i6.94

Arshi, T. A., Pleshko, L. P., Begum, V., & Butt, A. S. (2023). Can entrepreneurial marketing compensate for late market entry? A moderated mediation analysis. Heliyon, 9(5), 15808. https://doi.org/10.1016/j.heliyon.2023.e15808

Borrego, M., Foster, M. J., & Froyd, J. E. (2015). What Is the State of theArt of Systematic Review in Engineering Education? Journal of Engineering Education, 104(2), 212–242. https://doi.org/10.1002/jee.20069

Caroline, S. F. (2023). Exploring Potentials and Challenges of Micro-learning in ESP Material Design: A systematic review. Journal of English Education and Applied Linguistics, 12(3). https://doi.org/10.24127/pj.v12i3.8421

El-Adly, M. I. (2019). Modelling the relationship between hotel perceived value, customer satisfaction, and customer loyalty. Journal of Retailing and Consumer Services, 50, 322–332. https://doi.org/10.1016/j.jretconser.2018.07.007

Gallarza-Granizo, M. G., Ruiz-Molina, M. E., & Schlosser, C. (2020). Customer value in Quick-Service Restaurants: A cross-cultural study. International Journal of Hospitality Management, 85, 102351. https://doi.org/10.1016/j.ijhm.2019.102351

Han, J., Han, S.-H., & Jang, D.-H. (2016). The Impacts of Service Quality of Local Food stores on Customer Satisfaction and Revisit Intention. Journal of Korean Society of Rural Planning, 22(1), 81–91. https://doi.org/10.7851/ksrp.2016.22.1.081

Javed, S., Rashidin, M. S., Zhu, M., Xu, Z., Jian, W., & Zuo, S. (2021). Combined Effects of Drivers and Impact of Customer Satisfaction on Brand Loyalty: The Contingent Effect of Social Trust. SAGE Open, 11(1). https://doi.org/10.1177/21582440211003566

Johnson, R. K., Appel, L. J., Brands, M., Howard, B. V, Lefevre, M., Lustig, R. H., Sacks, F., Steffen, L. M., & Wylie-Rosett, J. (2009). Dietary sugars intake and cardiovascular health: a scientific statement from the American Heart Association. Circulation, 120(11), 1011–1020. https://doi.org/10.1161/CIRCULATIONAHA.109.192627

Jung, I., Yu, J., Jeaheng, Y., & Han, H. (2024). Halal Product Attributes/Quality and Its Influence on Muslim Guests’ Loyalty for a Hotel. Journal of Quality Assurance in Hospitality & Tourism, 25(2), 269–293. https://doi.org/10.1080/1528008X.2022.2112805

Kee, D. M. H., binti Misbah, N., binti Nazril, N. A., binti Musa, N. H., & others. (2021). The impact of COVID-19 on the fast-food industry in Malaysia. Journal of the Community Development in Asia, 4(2), 44–57. https://doi.org/10.32535/JCDA.V4I2.1072

Khan, A., Mohammad, A. S., & Muhammad, S. (2021). An integrated model of brand experience and brand love for halal brands: survey of halal fast food consumers in Malaysia. Journal of Islamic Marketing, 12(8), 1492–1520. https://doi.org/10.1108/JIMA-11-2019-0236

Marinello, S., Pipito, A. A., Leider, J., Pugach, O., & Powell, L. M. (2020). The impact of the Oakland sugar-sweetened beverage tax on bottled soda and fountain drink prices in fast-food restaurants. Preventive Medicine Reports, 17, 101034. https://doi.org/10.1016/j.pmedr.2019.101034

Nguyen, N., & Singh, S. (2018). A Primer on Systematic Reviews and Meta-Analyses. Seminars in Liver Disease, 38(02), 103–111. https://doi.org/10.1055/s-0038-1655776

Quoquab, F., Mohamed Sadom, N. Z., & Mohammad, J. (2020). Driving customer loyalty in the Malaysian fast food industry: The role of halal logo, trust and perceived reputation. Journal of Islamic Marketing, 11(6), 1367–1387. https://doi.org/10.1108/JIMA-01-2019-0010

Reynolds, K. E., & Arnold, M. J. (2020). Customer Loyalty to the Salesperson and the Store: Examining Relationship Customers in an Upscale Retail Context. The Journal of Personal Selling and Sales Management, 20(2). https://doi.org/10.1080/08853134.2000.10754228

Rhou, Y., & Singal, M. (2020). A review of the business case for CSR in the hospitality industry. International Journal of Hospitality Management, 84(May), 102330. https://doi.org/10.1016/j.ijhm.2019.102330

Šerić, M., Ozretić-Došen, Đ., & Škare, V. (2020). How can perceived consistency in marketing communications influence customer–brand relationship outcomes? European Management Journal, 38(2), 335–343. https://doi.org/10.1016/j.emj.2019.08.011

Siebert, A., Gopaldas, A., Lindridge, A., & Simões, C. (2020). Customer Experience Journeys: Loyalty Loops Versus Involvement Spirals. Journal of Marketing, 84(4), 45–66. https://doi.org/10.1177/0022242920920262

Slack, N. J., Singh, G., Ali, J., Lata, R., Mudaliar, K., & Swamy, Y. (2021). Influence of fast-food restaurant service quality and its dimensions on customer perceived value, satisfaction and behavioural intentions. British Food Journal, 123(4), 1324–1344. https://doi.org/10.1108/BFJ-09-2020-0771

Song, H., Bae, S. Y., & Han, H. (2019). Emotional comprehension of a name-brand coffee shop: focus on lovemarks theory. International Journal of Contemporary Hospitality Management, 31(3), 1046–1065. https://doi.org/10.1108/IJCHM-07-2017-0436

Suley, W., & Yuanqiong, H. (2019). Impact of CSR Reputation and Customer Loyalty. International Journal of Research in Business and Social Science, 8(4), 185–198. https://doi.org/10.20525/ijrbs.v8i4.302

Sun, P. C., Lee, H. S., & Wu, Y. T. (2016). Does brands experience matter for mobile communication devices - the roles of satisfaction and affective commitment. International Journal of Mobile Communications, 14(4), 371. https://doi.org/10.1504/IJMC.2016.077332

Van Horn, L., Carson, J. A. S., Appel, L. J., Burke, L. E., Economos, C., Karmally, W., Lancaster, K., Lichtenstein, A. H., Johnson, R. K., & Thomas, R. J. (2016). Recommended dietary pattern to achieve adherence to the American Heart Association/American College of Cardiology (AHA/ACC) guidelines: a scientific statement from the American Heart Association. Circulation, 134(22), e505-e529. https://doi.org/10.1161/CIR.0000000000000462

Author Biographies

Herlin Widasiwi Setianingrum, Universitas Bina Sarana Informatika, Jakarta Barat

Martinus Tukiran, Universitas Pakuan, Bogor

License

Copyright (c) 2024 Herlin Widasiwi Setianingrum, Martinus Tukiran

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Authors who publish with Jurnal Penelitian Pendidikan IPA, agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License (CC-BY License). This license allows authors to use all articles, data sets, graphics, and appendices in data mining applications, search engines, web sites, blogs, and other platforms by providing an appropriate reference. The journal allows the author(s) to hold the copyright without restrictions and will retain publishing rights without restrictions.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in Jurnal Penelitian Pendidikan IPA.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).