Measures a customer's belief that the food in a specific meal is of high quality and uses premium ingredients. The scale emphasises objective quality perceptions and ingredient standards rather than subjective taste or enjoyment, making it distinct from hedonic evaluations of how the food tastes.
Full scale items shown. Always cite the original source when using this scale in research.
Used by Alavi, Bornemann & Wieseke (2015) with respect to a fast-food restaurant meal, though the authors note the items can be adapted for use in other restaurant settings and non-restaurant contexts. Items use a blank (_____ meal) to be filled with the specific meal or brand name. The scale was said to be 'adopted' from Grewal, Monroe & Krishnan (1998), but since no such scale exists in that article, the authors appear to have drawn inspiration from it. Alpha = .90 in Study 1; reliability was only reported for Study 1 despite use across several studies. Validity was not discussed. Response anchors were stated as a 7-point Likert scale but verbal endpoints were not explicitly stated; assumed to be strongly disagree / strongly agree.
Alavi, S., Bornemann, T., & Wieseke, J. (2015). Gambled price discounts: A remedy to the negative side effects of regular price discounts. Journal of Marketing, 79(2), 62-78.
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