The Effects of Restaurant Menu Item Descriptions on Perceptions of Quality, Price, and Purchase Intention

The effects of cosmopolitanism and tradition on the evaluation and intentions of the users of fast food restaurants

“…Sličan konceptualni okvir korišćen je u brojnim relevantnim istraživačkim studijama (Riefler & Diamantopoulos, 2009;ZeugnerRoth et al, 2015). U slučaju ovog istraživanja, namere u ponašanju se analiziraju kroz tri segmenta, a to su namere vezane za isprobavanje, korišćenje usluga i širenje pozitivnih informacija o restoranima brze hrane (McCall & Lynn, 2008;Sharma, 2011). U skladu sa navedenim teorijskim konceptima, mogu se definisati sledeće hipoteze, koje opisuju vezu između procena i namera potrošača:…”

“…A similar conceptual framework was used in a number of previous and relevant research studies (Riefler & Diamantopoulos, 2009;Zeugner-Roth et al, 2015). In the case of this research study, intentions in behavior are analyzed through three segments, and these are: intentions for trying out, using services and spreading positive information about fast food restaurants (McCall & Lynn, 2008;Sharma, 2011). In accordance with the above-mentioned theoretical concepts, it is possible to define the following hypotheses that describe the relationship between consumers' evaluations and their:…”

Eliciting consumer preferences for credence attributes in a fine-dining restaurant

“…McCall and Lynn (2008) showed how more complex menu descriptions increase perceptions of quality, the chance of liking the menu item, and its price expectation. Whether they priced the menu item or not did not affect these results.…”

Validating a DEA-based menu analysis model using structural equation modeling

“…As McCall and Lynn (2008) noted, the menu ultimately influences how customers perceive the operation. The menu communicates the offerings, indicates the type of service to be expected, and reflects the amenities that coalesce to become the guest's dining experience.…”