Measuring menu attributes in the international and local resort hotels in Egypt

Baiomy, Ahmed; Jones, Eleri

doi:10.1080/13032917.2016.1236282

Cited by 3 publications

(2 citation statements)

References 22 publications

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“…However, there is very little amount of empirical evidence that explains how restaurant operators design their establishments' menu cards in real life situations. Only several recent studies hold an operators' perspective to understand the operational aspects of menu design: one by Filimonau and Krivcova (2017) which reveals the managerial opinions on the role of menu design, and the others by Baiomy and Jones (2016) and Baiomy et al (2013) examining the use of menu design in marketing resort hotels, In this context, the current study takes a relatively alternative approach to investigating the menu design construct by specifically examining the real menu cards collected from local restaurants operating in a tourist destination. Thus, this study's first aim is to identify use of menu design techniques in actual menu cards in comparison to theoretical suggestions made by prior menu design research.…”

Section: Introductionmentioning

confidence: 99%

Use of Menu Design Techniques: Evidences from Menu Cards of Restaurants in Alanya

Özdemır

Nebioğlu

2018

Advances in Hospitality and Tourism Research (AHTR)

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This study aims at identifying the existence of menu design techniques in actual menu cards, and to question whether use of those techniques is intentional. In total, 86 menu cards were collected from restaurants located in Alanya which is a tourist resort in Antalya, Turkey. Both qualitative and quantitative analyses were performed. First, content analysis was utilized to categorize the qualitative data, and second logistic regression was conducted to test the prescribed relations between menu variety and existence of techniques. Findings from qualitative analysis revealed that restaurant operators rarely use menu design techniques intentionally for boosting sales of high-price menu items. Subsequently, the quantitative analysis showed that existence of a technique on the menu card is not predicted by menu variety. This finding confirms the view that use of menu design techniques was unintentional. Theoretical and practical implications of findings were also discussed along with the limitations of current study and recommendations for future research.

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Section: Introductionmentioning

confidence: 99%

Use of Menu Design Techniques: Evidences from Menu Cards of Restaurants in Alanya

Özdemır

Nebioğlu

2018

Advances in Hospitality and Tourism Research (AHTR)

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“…Menu diversity was also mentioned by Participants 1, 2, 4 and 8, although Participant 4 summed it up well: "The menu needs to be different […] because we have loyal guests that come often, we have to serve them a variety of food" (P 4). Baiomy and Jones (2016b) stated that the diversity of menu items is crucial in providing customer satisfaction. Customers are willing to try new menu items because they add excitement and diversity to their experiences (Baiomy and Jones, 2016a).…”

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confidence: 99%

Components of the menu planning process: the case of five star hotels in Antalya

Seyitoğlu

2017

BFJ

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Purpose The purpose of this paper is to understand how chefs working at five star hotels perceive the menu planning process. Design/methodology/approach Case studies were used to deeply investigate the menu planning process of five star hotels. Data were drawn from in situ interviews and documentation, which were examined via content analysis. After the coding process, themes and categories were extracted and corroborated by direct quotations. Findings The findings revealed that the menu planning process can be classified into five major categories. The first category consists of the prerequisites of planning a menu. The second category is “key issues” and encapsulates the managerial, consumer, gastronomic, marketing and external aspects of menu planning. The third category highlights key actors’ responsibilities in the menu planning process, while the fourth category, “trial and improvement,” elaborates on the iterative process of menu design and the key players and issues involved with it. Finally, the last category outlines the difficulties of menu planning. Originality/value In the existing academic literature, most research conducted about menu planning only provides conceptual framework while empirical information remains unexamined. However, this qualitative study aims to clarify the components of menu planning in more detail in terms of five star hotel firms that offer various food and beverage operations. The present study is an attempt to fill a gap in the existing literature on the subject.

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A holistic aesthetic experience model: Creating a harmonious dining environment to increase customers' perceived pleasure

Horng

Hsu

2020

Journal of Hospitality and Tourism Management

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Measuring menu attributes in the international and local resort hotels in Egypt

Cited by 3 publications

References 22 publications

Use of Menu Design Techniques: Evidences from Menu Cards of Restaurants in Alanya

Use of Menu Design Techniques: Evidences from Menu Cards of Restaurants in Alanya

Components of the menu planning process: the case of five star hotels in Antalya

A holistic aesthetic experience model: Creating a harmonious dining environment to increase customers' perceived pleasure

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