Menu engineering in upscale restaurants

Menu engineering in upscale restaurants

Bibliographic Details
Main Author:	Paul, Morrison
Format:	text
Language:	eng
Published:	Emerald 1996
Subjects:	Food,Food industry,Menus,Restaurants

Similar Items

Marketing works: a study of the restaurants on Bornholm, Denmark
by: Szilvia, Gyimóthy, et al.
Published: (2000)

Regional foods in Brazilian school meals
by: Rafaela Karen, Fabri, et al.
Published: (2015)

Responsiveness of Restaurateurs toward Implementation of Environmentally Friendly Practices: The Case of Independently Owned Casual Upscale Restaurants in Penang
by: Anida, Ismail
Published: (2009)

Pub food: a practitioner's view
by: Amanda J., Pratten
Published: (2012)

Reflections: what are the ingredients for success in bar food operations?
by: John D., Pratten, et al.
Published: (2012)

The magic of price‐ending choices in European restaurants: a comparative study
by: Hsin‐Hui, “Sunny” Hu, et al.
Published: (2006)

New developments concerning wages and hours in the restaurant industry
by: Andrea, Chuang, et al.
Published: (2003)

Classifying restaurants to improve usability of restaurant research
by: Bonnie Farber, Canziani, et al.
Published: (2016)

The evolution of British pub food
by: John D., Pratten, et al.
Published: (2012)

Defining bar food consumption patterns in United States chain restaurants
by: John L., Stanton, et al.
Published: (2012)

Green practices in upscale foodservice operations
by: Robin, B. DiPietro, et al.
Published: (2013)

Intervention improves restaurant employees' food safety compliance rates
by: Valerie K., York, et al.
Published: (2009)

Tackling the challenges of reducing and managing food waste in Mumbai restaurants
by: Jehangir, Bharucha
Published: (2018)

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

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

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

Restaurant and foodservice research
by: Robin, DiPietro
Published: (2017)

The UK Chain Restaurant Market: Developments in this Evolving Industry
by: David, Duffill, et al.
Published: (1993)

The formation of consumer attitudes and intentions towards fast food restaurants
by: Björn, Frank
Published: (2012)

The effects of restaurant quality attributes on customer behavioral intentions
by: Milos, Bujisic, et al.
Published: (2014)

The influence of the structure of employees on sensory quality of restaurants' food
by: Dragan, Tešanovic, et al.
Published: (2014)

Serving food safety: consumer perceptions of food safety at restaurants
by: Andrew J., Knight, et al.
Published: (2007)

Young consumers in fast food restaurants: technology, toys and family time
by: Julie, Kellershohn, et al.
Published: (2018)

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

Raw vegetable salad consumers in full-service restaurants
by: Mariana Schievano, Danelon, et al.
Published: (2015)

Synthesizing moderate upscale restaurant patrons’ dining experiences
by: Michael Daniel, Clemes, et al.
Published: (2018)

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

Status of prerequisite programs for the implementation of HACCP system in chain restaurants in Iran
by: Hamidreza, Tavakkoli, et al.
Published: (2015)

Who knows more about food allergies – restaurant managerial staff or employees?
by: Yee Ming, Lee, et al.
Published: (2018)

Economic crisis and the image of Portugal as a tourist destination: the restaurants’ perspective
by: José Manuel, Esteves
Published: (2014)

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

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

Factors affecting Electronic Word-Of-Mouth (EWOM) adoption of restaurant reviews in Facebook / Zubaidah Mohd Ali Tan
by: Mohd Ali Tan, Zubaidah
Published: (2013)

Customer profile of the “carryout” segment for restaurants
by: David C., Bojanic
Published: (2007)

Eating out: which restaurant to choose?
by: Gabriele, Scozzafava, et al.
Published: (2017)

Role of restaurant employees’ intrinsic motivations on knowledge management
by: Seonjeong (Ally), Lee, et al.
Published: (2017)

Identifying the underlying structure of perceived service fairness in restaurants
by: Young, Namkung, et al.
Published: (2009)

Factors affecting choice and image of ethnic restaurants in Serbia
by: Veljko, Marinkovic, et al.
Published: (2015)

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

Dual pillars of hotel restaurant food quality satisfaction and brand loyalty
by: Hassan, Bihamta, et al.
Published: (2017)