The influence of online menus on selecting a resort hotel: a case study of Egypt

Baiomy, Ahmed; Jones, Eleri

doi:10.1080/13032917.2016.1235594

Cited by 1 publication

(2 citation statements)

References 15 publications

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“…Although menus are defined as detailed lists of food or as food and beverages offered in a food and beverage establishment (Wansink et al, 2005;Aktaş and Özdemir, 2007), it can be more aptly described as a sales, marketing and communication tool that can potentially affect customers' first impressions of an establishment (Bowen and Morris, 1995;Jones and Mifll, 2001;Kincaid and Corsun, 2003;Reynolds et al, 2005;Ozdemir and Caliskan, 2014;Linassi et al, 2016;Baiomy and Jones, 2016a). Menus have also become one of the most significant elements of food and beverage production, as it has the ability to directly affect demand, income and cost (Bayou and Bennett, 1992;Kivela, 2003;Antun and Gustafson, 2005;Glanz et al, 2007).…”

Section: Literature Reviewmentioning

confidence: 99%

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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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Section: Literature Reviewmentioning

confidence: 99%

“…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).…”

mentioning

confidence: 99%

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

Seyitoğlu

2017

BFJ

View full text Add to dashboard Cite

show abstract

The influence of online menus on selecting a resort hotel: a case study of Egypt

Cited by 1 publication

References 15 publications

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

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

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