Menu design: can menus sell

Menu design: can menus sell

Bibliographic Details
Main Authors:	John T., Bowen, Anne J., Morris
Format:	text
Language:	eng
Published:	Emerald 1995
Subjects:	Consumer behaviour,Design,Hospitality industry,Marketing,Restaurants

Similar Items

Nutritional information on restaurant menus
by: Bharath, Josiam, et al.
Published: (2009)

Comparing benefit- and attribute-based menu assortments: an exploratory study
by: Eunjin, Kwon, et al.
Published: (2017)

Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales
by: Clark S., Kincaid, et al.
Published: (2003)

Descriptive menus and branding in hospital foodservice: a pilot study
by: Heather, Hartwell, et al.
Published: (2009)

Menu engineering in upscale restaurants
by: Paul, Morrison
Published: (1996)

Battling the bulge: menu board calorie legislation and its potential impact on meal repurchase intentions
by: Kenneth, Bates, et al.
Published: (2011)

Exploring the promise of e-tablet restaurant menus
by: Srikanth, Beldona, et al.
Published: (2014)

Multi‐factor menu analysis using data envelopment analysis
by: Jim, Taylor, et al.
Published: (2009)

Organizational buyer behaviour: a study of UK restaurant chains
by: Elizabeth, Mawson, et al.
Published: (1997)

Dining out on Sociological Neglect
by: Roy C., Wood
Published: (1994)

Food Journalism: A Medium for Conflict
by: Joseph, Fattorini
Published: (1994)

The use of enchantment in wine and dining
by: Leif, Aune
Published: (2002)

Evidence of franchising on outperformance in the restaurant industry
by: Nan, Hua, et al.
Published: (2013)

Eating out and the commercialisation of mental life
by: Alan, Warde, et al.
Published: (1998)

What drives word‐of‐mouth in restaurants?
by: Pedro, Longart
Published: (2010)

Menu engineering and activity‐based costing – can they work together in a restaurant?
by: Carola, Raab, et al.
Published: (2007)

Investigating the key factors affecting behavioral intentions
by: Dev, Jani, et al.
Published: (2011)

Attributes, consequences, and consumer values
by: Jooyeon, Ha, et al.
Published: (2013)

Relationships among hedonic and utilitarian values, satisfaction and behavioral intentions in the fast‐casual restaurant industry
by: Kisang, Ryu, et al.
Published: (2010)

Factors influencing word of mouth behaviour in the restaurant industry
by: Mohammad Reza, Jalilvand, et al.
Published: (2017)

Documenting business-to-consumer (B2C) communications on Facebook
by: Linchi, Kwok (Lingzhi Guo), et al.
Published: (2015)

Perceived tangible value, customer satisfaction and post-purchase action in off-premise catering / Siti Nurhanifah Sulong
by: Sulong, Siti Nurhanifah
Published: (2013)

Menu engineering and activity-based costing
by: Rossano, Linassi, et al.
Published: (2016)

Marketing Eating Out
by: Michael, Riley
Published: (1994)

A Non‐smoking Hospitality Environment: Profitable Business or Financial Suicide?
by: Paul, Morrison
Published: (1993)

Consumer loyalty in the restaurant industry
by: Mona A., Clark, et al.
Published: (1999)

How much more are consumers willing to pay for a higher level of service? A preliminary survey
by: Alan C.B., Tse
Published: (2001)

Consumer loyalty in the restaurant industry ‐ a preliminary exploration of the issues
by: Mona A., Clark, et al.
Published: (1998)

Complaints and perceptions of failure recovery in buffet restaurants
by: Jane, Lu Hsu, et al.
Published: (2008)

Hybrid convenience stores – the changing role of convenience stores in Taiwan
by: Julian, Ming‐Sung Cheng, et al.
Published: (2009)

The Buying Brain: Secrets to Selling to the Unconscious Mind
Published: (2011)

The rise of the restaurant and the fate of hospitality
by: Michael, Symons
Published: (2013)

Soft approach to the hard sell
Published: (2005)

Menu labelling and healthy food choices: a randomised controlled trial
by: Renata Carvalho, Oliveira, et al.
Published: (2018)

Assessing two consumer behavioural intention models in a service environment
by: Shehely, Parvin, et al.
Published: (2017)

Are restaurant menus vectors of bacterial cross-contamination? A pilot study in Turkey
by: Saniye, Bilici, et al.
Published: (2017)

Sociology, Gender, Food Consumption and the Hospitality Industry
by: Roy C., Wood
Published: (1990)

The Effect of Cues on Service Quality Expectations and Service Selection in a Restaurant Setting
by: Jillian C., Sweeney, et al.
Published: (1992)

The modern Canadian restaurant: food for thought
by: Bill J., Gregorash
Published: (2017)

GenderSell: How to Sell to the Opposite Sex
Published: (2000)