Research Article
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Year 2020, Volume: 8 Issue: 2, 203 - 234, 25.12.2020
https://doi.org/10.30519/ahtr.668220

Abstract

References

  • Aktaş Alan, A., & Suna, B. (2019). Gastronomi şehri “Gaziantep’te” menü planlama uygulamalarına güncel bakış. [A contemporary outlook on menu planning applications in the city of gastronomy “Gaziantep”]. Journal of Tourism and Gastronomy Studies, 7(2), 1328–1343. Retrieved from https://www.jotags.org/2019/vol7_issue2_article38.pdf
  • Antun, J. M., & Gustafson, C. M. (2005). Menu analysis. Journal of Nutrition in Recipe & Menu Development, 3(3–4), 37–41. https://doi.org/10.1300/J071v03n03
  • Baiomy, A. E., Jones, E., & Goode, M. M. H. (2019). The influence of menu design, menu item descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism and Hospitality Research, 19(2), 213–224. https://doi.org/10.1177/1467358417708228
  • Başkale, H. (2016). Nitel araştırmalarda geçerlik, güvenirlik ve örneklem büyüklüğünün belirlenmesi. [Determination of Validity, Reliability and Sample Size in Qualitative Studies]. Dokuz Eylül Üniversitesi Hemşirelik Fakültesi Elektronik Dergisi, 9(1), 23–28.
  • Baxter, P., & Jack, S. (2008). Qualitative case study methodology: study design and implementation for novice researchers. The Qualitative Report Volume, 13(4), 544–559. https://doi.org/10.2174/1874434600802010058
  • Bernstein, D., Ottenfeld, M., & Witte, C. L. (2008). A study of consumer attitudes regarding variability of menu offerings in the context of an upscale seafood restaurant. Journal of Foodservice Business Research, 11(4), 398–411. https://doi.org/10.1080/15378020802519769
  • Bowen, J. T., & Morris, A. J. (1995). Menu design: Can menus sell? International Journal of Contemporary Hospitality Management, 7(4), 4–9. https://doi.org/10.1108/09596119510091699
  • Çalışkan, O., & Özdemir, B. (2011). Restoran Yönetimi [Restaurant management]. In İ. Pırnar, O. İçöz, O. Çulha (Eds), Uluslararası Turizm İşletmeciliği (pp. 251-282). Ankara: Nobel Yayıncılılık.
  • Cho, M., Bonn, M. A., Han, S. J., & Kang, S. (2018). Partnership strength and diversity with suppliers. International Journal of Contemporary Hospitality Management, 30(3), 1526–1544. https://doi.org/10.1108/IJCHM-01-2017-0016
  • Choi, J., Lee, B., & Mok, J. (2010). An experiment on psychological gaze motion an experiment on psychological gaze motion: A re-examination of item selection behavior of restaurant customers. Journal of Global Business and Technology, 6(1), 68–80.
  • Cohen, E., Ghiselli, R., & Schwartz, Z. (2007). The effect of loss leader pricing on restaurant menus’ product portfolio analysis. Journal of Foodservice Business Research, 9(1), 21–38. https://doi.org/10.1300/J369v09n01_03
  • Cohen, E., Mesika, R., & Schwartz, Z. (1998). A multidimensional approach to menu sales mix analysis. Praxis, 2(1), 130–144.
  • Creswell, J. W. (2013). Nitel araştırma yöntemleri, beş yaklaşıma göre nitel araştırma ve araştırma deseni [Qualitative Inquiry and Research Design: Choosing Among Five Approaches] (S. B. Bütün, & M. Demir, Trans.). Ankara: Siyasal Yayın Dağıtım.
  • Dipietro, R. B., Roseman, M., & Ashley, R. (2006). A study of consumers’ response to quick service restaurants’ healthy menu items. Journal of Foodservice Business Research, 7(4), 59–77. https://doi.org/10.1300/J369v07n04_03
  • Elo, S., & Kyngäs, H. (2008). The qualitative content analysis process. Journal of Advanced Nursing, 62(1), 107–115. https://doi.org/10.1111/j.1365-2648.2007.04569.x
  • Filimonau, V., & Krivcova, M. (2017). Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of Cleaner Production, 143, 516–527. https://doi.org/10.1016/j.jclepro.2016.12.080
  • Glanz, K., Resnicow, K., Seymour, J., Hoy, K., Stewart, H., Lyons, M., & Goldberg, J. (2007). How major restaurant chains plan their menus. The role of profit, demand, and health. American Journal of Preventive Medicine, 32(5), 383–388. https://doi.org/10.1016/j.amepre.2007.01.003
  • Graneheim, U. H., & Lundman, B. (2004). Qualitative content analysis in nursing research: Concepts, procedures and measures to achieve trustworthiness. Nurse Education Today, 24(2), 105–112. https://doi.org/10.1016/j.nedt.2003.10.001
  • Guéguen, N., Jacob, C., & Ardiccioni, R. (2012). Effect of watermarks as visual cues for guiding consumer choice: An experiment with restaurant menus. International Journal of Hospitality Management, 31(2), 617–619. https://doi.org/10.1016/j.ijhm.2011.04.008
  • Hançer, M., Biçici, F., & Tanrısevdi, A. (2007). Fiyat sonu yazım stratejileri: Kafe ve restoran menü fiyatlarının öğrenci algıları üzerindeki etkisini belirlemeye yönelik nitel bir çalışma [Price ending strategies: a qualitative study focusing on the effects of students’ perceptionsfor cafe and restaurant menu prices]. Anatolia: Turizm Araştırmaları Dergisi, 18(1), 21–37.
  • Hou, Y., Yang, W., & Sun, Y. (2017). Do pictures help? The effects of pictures and food names on menu evaluations. International Journal of Hospitality Management, 60, 94–103. https://doi.org/10.1016/j.ijhm.2016.10.008
  • Hwang, J., & Lorenzen, C. L. (2008). Effective nutrition labeling of restaurant menu and pricing of healthy menu. Journal of Foodservice, 19(5), 270–276. https://doi.org/10.1111/j.1748-0159.2008.00108.x
  • İyitoğlu, V., & Nebioğlu, O. (2017). A case study on the application of periodical menu analysis. The First International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, 1526–1529.
  • Johnson, L. J., Raab, C., Champaner, E., & Leontos, C. (2002). Chefs’ perception of the importance of nutrition in menu planning. Pakistan Journal of Nutrition, 1, 85–88. https://doi.org/10.3923/pjn.2002.85.88
  • Jones, P., & Mifli, M. (2001). Menu development and analysis in UK restaurant chains. Tourism and Hospitality Research, 3(1), 61–71. https://doi.org/10.1177/146735840100300105
  • Kasavana, M. L., & Smith, D. J. (1982). Menu engineering. Lansing, MI.: Hospitality Publications Inc.
  • Kelly, T. J., Kiefer, N. M., & Burdett, K. (1994). A demand-based approach to menu pricing. Cornell Hotel and Restaurant Administration Quarterly, 35(1), 48–52.
  • Kılıç, S. (2015). Kappa test. Journal of Mood Disorders, 5(3), 142. https://doi.org/10.5455/jmood.20150920115439
  • Kim, S., & Lee, S. (2020). Influences of background colors and calorie information disclosure on consumers’ psychological process. Journal of Foodservice Business Research, 23(3), 228–245. https://doi.org/10.1080/15378020.2020.1728026
  • Kim, S., & Magnini, V. P. (2016). Prompting restaurant diners to eat healthy: Atmospheric and menu-related factors. Journal of Foodservice Business Research, 19(3), 236–254. https://doi.org/10.1080/15378020.2016.1175897
  • Kincaid, C. S., & Corsun, D. L. (2003). Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales. International Journal of Contemporary Hospitality Management, 15(4), 226–231. https://doi.org/10.1108/09596110310475685
  • Kivela, J. (2003). Results of a qualitative approach to menu planning using control and experimental groups. Journal of Food Service Business Research, 6(4), 43-65. https://doi.org/10.1300/J369v06n04_03
  • Kwong, L. Y. L. (2005). The application of menu engineering and design in Asian restaurants. International Journal of Hospitality Management, 24(1), 91–106. https://doi.org/10.1016/j.ijhm.2004.05.002
  • LeBruto, S., Quain, W., & Ashley, R. (1995). Menu engineering: A model including labor. Hospitality Review, 13(1), 5.
  • Magnini, V. P., & Kim, S. (2016). The influences of restaurant menu font style, background color, and physical weight on consumers’ perceptions. International Journal of Hospitality Management, 53, 42–48. https://doi.org/10.1016/j.ijhm.2015.11.001
  • McCall, M., & Lynn, A. (2008). The effects of restaurant menu item descriptions on perceptions of quality, price, and purchase intention. Journal of Foodservice Business Research, 11(4), 439–445. https://doi.org/10.1080/15378020802519850
  • Miller, J. (1980). Menu pricing and strategy. Boston: CBI.
  • Morrison, P. (1996). Menu engineering in upscale restaurants. British Food Journal, 99(10), 388–395. https://doi.org/10.1108/00070709710195194
  • Ottenbacher, M., & Harrington, R. J. (2007). The innovation development process of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 19(6), 444–460. https://doi.org/10.1108/09596110710775110
  • Ottenbacher, M. C., & Harrington, R. J. (2009). The product innovation process of quick‐service restaurant chains. International Journal of Contemporary Hospitality Management, 21(5), 523–541. https://doi.org/10.1108/09596110910967782
  • Özdemir, B. (2012). A review on menu performance investigation and some guiding propositions. Journal of Foodservice Business Research, 15(4), 378–397. https://doi.org/10.1080/15378020.2012.734217
  • Özdemir, B., & Çalışkan, O. (2014). A review of literature on restaurant menus: Specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), 3–13. https://doi.org/10.1016/j.ijgfs.2013.12.001
  • Özdemir, B., & Nebioğlu, O. (2015). Uygulamada Menü Analizi Nasıl Yapılmaktadır? Beş Yıldız Otellerin Mutfak Şeflerinin Görüşleri [How is menu analysis performed in practice? Views of chefs from five star hotels]. Anatolia: Turizm Araştırmaları Dergisi, 26(2), 251–263. 10.17123/atad.vol26iss225595
  • Özdemir, B., & Nebioğlu, O. (2018). Use of menu design techniques: Evidences from menu cards of restaurants in Alanya. Advances in Hospitality and Tourism Research (AHTR), 6(2), 205–227. https://doi.org/10.30519/ahtr.440123
  • Parsa, H. G., & Naipaul, S. (2008). Price-ending strategies and managerial perspectives: a reciprocal phenomenon - part I. Journal of Services Research, 7(2), 7–27.
  • Pavesic, D. V. (1983). Cost-margin analysis: A third approach to menu pricing and design. International Journal of Hospitality Management, 2(3), 127–134.
  • Raab, C., & Mayer, K. (2007). Menu engineering and activity‐based costing – can they work together in a restaurant? International Journal of Contemporary Hospitality Management, 19(1), 43–52. https://doi.org/10.1108/09596110710724152
  • Raab, C., Mayer, K., Kim, Y. S., & Shoemaker, S. (2009). Price-sensitivity measurement: A tool for restaurant menu pricing. Journal of Hospitality and Tourism Research, 33(1), 93–105. https://doi.org/10.1177/1096348008329659
  • Reynolds, D. (2004). An exploratory investigation of multiunit restaurant productivity assessment using data envelopment analysis. Journal of Travel and Tourism Marketing, 16(2–3), 19–26.
  • Reynolds, Dennis, Merritt, E. A., & Pinckney, S. (2005). Understanding menu psychology. International Journal of Hospitality & Tourism Administration, 6(1), 1-9. DOI:10.1300/J149v06n01_01
  • Rızaoğlu, B., & Hançer, M. (2005). Menü ve Yönetim [Menu and management]. Ankara: Detay Yayıncılık.
  • Seyitoğlu, F. (2017). Components of the menu planning process: the case of five star hotels in Antalya. British Food Journal, 119(7), 1562–1577. https://doi.org/10.1108/BFJ-11-2016-0560
  • Sezgin, M., Zerenler, M., & Karaman, A. (2008). Otel işletmelerinin menü planlamasında yaratıcılık, yenilikçilik, girişimcilik faaliyetleri üzerine bir araştırma. [A research on creativity innovativeness and entrepreneurship activities of menu planning in hotel operations]. Sosyoekonomi, 2, 127–142.
  • Taylor, J. J., & Brown, D. M. (2007). Menu analysis: A review of techniques and approaches. Hospitality Review, 25(2), Article 6.
  • Yim, E. S., Lee, S., & Kim, W. G. (2014). Determinants of a restaurant average meal price: An application of the hedonic pricing model. International Journal of Hospitality Management, 39, 11–20. https://doi.org/10.1016/j.ijhm.2014.01.010

Review of Menu Management Process Model with A Case Study

Year 2020, Volume: 8 Issue: 2, 203 - 234, 25.12.2020
https://doi.org/10.30519/ahtr.668220

Abstract

This study examines how the Menu Management Process Model is realized in practice. To the best of the author’s knowledge, this study is the first to evaluate this model empirically by applying the case study method to a boutique café. Data were obtained from observations, document analysis, and interviews. The findings revealed which topics attracted attention during the process, the revisions made to the menu cards, and the reasons for these revisions. More drastic changes were made to the food menu than the beverage menu. Food menu revisions included making changes (17 items) and eliminating items (9 items) whereas beverage menu revisions were making only changes (17 items). While 15 new products were added to the food menu, no new products were added to the beverage menu. The process followed the cyclical path theorized in the model. Finally, suggestions were made for researchers and practitioners.

References

  • Aktaş Alan, A., & Suna, B. (2019). Gastronomi şehri “Gaziantep’te” menü planlama uygulamalarına güncel bakış. [A contemporary outlook on menu planning applications in the city of gastronomy “Gaziantep”]. Journal of Tourism and Gastronomy Studies, 7(2), 1328–1343. Retrieved from https://www.jotags.org/2019/vol7_issue2_article38.pdf
  • Antun, J. M., & Gustafson, C. M. (2005). Menu analysis. Journal of Nutrition in Recipe & Menu Development, 3(3–4), 37–41. https://doi.org/10.1300/J071v03n03
  • Baiomy, A. E., Jones, E., & Goode, M. M. H. (2019). The influence of menu design, menu item descriptions and menu variety on customer satisfaction. A case study of Egypt. Tourism and Hospitality Research, 19(2), 213–224. https://doi.org/10.1177/1467358417708228
  • Başkale, H. (2016). Nitel araştırmalarda geçerlik, güvenirlik ve örneklem büyüklüğünün belirlenmesi. [Determination of Validity, Reliability and Sample Size in Qualitative Studies]. Dokuz Eylül Üniversitesi Hemşirelik Fakültesi Elektronik Dergisi, 9(1), 23–28.
  • Baxter, P., & Jack, S. (2008). Qualitative case study methodology: study design and implementation for novice researchers. The Qualitative Report Volume, 13(4), 544–559. https://doi.org/10.2174/1874434600802010058
  • Bernstein, D., Ottenfeld, M., & Witte, C. L. (2008). A study of consumer attitudes regarding variability of menu offerings in the context of an upscale seafood restaurant. Journal of Foodservice Business Research, 11(4), 398–411. https://doi.org/10.1080/15378020802519769
  • Bowen, J. T., & Morris, A. J. (1995). Menu design: Can menus sell? International Journal of Contemporary Hospitality Management, 7(4), 4–9. https://doi.org/10.1108/09596119510091699
  • Çalışkan, O., & Özdemir, B. (2011). Restoran Yönetimi [Restaurant management]. In İ. Pırnar, O. İçöz, O. Çulha (Eds), Uluslararası Turizm İşletmeciliği (pp. 251-282). Ankara: Nobel Yayıncılılık.
  • Cho, M., Bonn, M. A., Han, S. J., & Kang, S. (2018). Partnership strength and diversity with suppliers. International Journal of Contemporary Hospitality Management, 30(3), 1526–1544. https://doi.org/10.1108/IJCHM-01-2017-0016
  • Choi, J., Lee, B., & Mok, J. (2010). An experiment on psychological gaze motion an experiment on psychological gaze motion: A re-examination of item selection behavior of restaurant customers. Journal of Global Business and Technology, 6(1), 68–80.
  • Cohen, E., Ghiselli, R., & Schwartz, Z. (2007). The effect of loss leader pricing on restaurant menus’ product portfolio analysis. Journal of Foodservice Business Research, 9(1), 21–38. https://doi.org/10.1300/J369v09n01_03
  • Cohen, E., Mesika, R., & Schwartz, Z. (1998). A multidimensional approach to menu sales mix analysis. Praxis, 2(1), 130–144.
  • Creswell, J. W. (2013). Nitel araştırma yöntemleri, beş yaklaşıma göre nitel araştırma ve araştırma deseni [Qualitative Inquiry and Research Design: Choosing Among Five Approaches] (S. B. Bütün, & M. Demir, Trans.). Ankara: Siyasal Yayın Dağıtım.
  • Dipietro, R. B., Roseman, M., & Ashley, R. (2006). A study of consumers’ response to quick service restaurants’ healthy menu items. Journal of Foodservice Business Research, 7(4), 59–77. https://doi.org/10.1300/J369v07n04_03
  • Elo, S., & Kyngäs, H. (2008). The qualitative content analysis process. Journal of Advanced Nursing, 62(1), 107–115. https://doi.org/10.1111/j.1365-2648.2007.04569.x
  • Filimonau, V., & Krivcova, M. (2017). Restaurant menu design and more responsible consumer food choice: An exploratory study of managerial perceptions. Journal of Cleaner Production, 143, 516–527. https://doi.org/10.1016/j.jclepro.2016.12.080
  • Glanz, K., Resnicow, K., Seymour, J., Hoy, K., Stewart, H., Lyons, M., & Goldberg, J. (2007). How major restaurant chains plan their menus. The role of profit, demand, and health. American Journal of Preventive Medicine, 32(5), 383–388. https://doi.org/10.1016/j.amepre.2007.01.003
  • Graneheim, U. H., & Lundman, B. (2004). Qualitative content analysis in nursing research: Concepts, procedures and measures to achieve trustworthiness. Nurse Education Today, 24(2), 105–112. https://doi.org/10.1016/j.nedt.2003.10.001
  • Guéguen, N., Jacob, C., & Ardiccioni, R. (2012). Effect of watermarks as visual cues for guiding consumer choice: An experiment with restaurant menus. International Journal of Hospitality Management, 31(2), 617–619. https://doi.org/10.1016/j.ijhm.2011.04.008
  • Hançer, M., Biçici, F., & Tanrısevdi, A. (2007). Fiyat sonu yazım stratejileri: Kafe ve restoran menü fiyatlarının öğrenci algıları üzerindeki etkisini belirlemeye yönelik nitel bir çalışma [Price ending strategies: a qualitative study focusing on the effects of students’ perceptionsfor cafe and restaurant menu prices]. Anatolia: Turizm Araştırmaları Dergisi, 18(1), 21–37.
  • Hou, Y., Yang, W., & Sun, Y. (2017). Do pictures help? The effects of pictures and food names on menu evaluations. International Journal of Hospitality Management, 60, 94–103. https://doi.org/10.1016/j.ijhm.2016.10.008
  • Hwang, J., & Lorenzen, C. L. (2008). Effective nutrition labeling of restaurant menu and pricing of healthy menu. Journal of Foodservice, 19(5), 270–276. https://doi.org/10.1111/j.1748-0159.2008.00108.x
  • İyitoğlu, V., & Nebioğlu, O. (2017). A case study on the application of periodical menu analysis. The First International Congress on Future of Tourism: Innovation, Entrepreneurship and Sustainability, 1526–1529.
  • Johnson, L. J., Raab, C., Champaner, E., & Leontos, C. (2002). Chefs’ perception of the importance of nutrition in menu planning. Pakistan Journal of Nutrition, 1, 85–88. https://doi.org/10.3923/pjn.2002.85.88
  • Jones, P., & Mifli, M. (2001). Menu development and analysis in UK restaurant chains. Tourism and Hospitality Research, 3(1), 61–71. https://doi.org/10.1177/146735840100300105
  • Kasavana, M. L., & Smith, D. J. (1982). Menu engineering. Lansing, MI.: Hospitality Publications Inc.
  • Kelly, T. J., Kiefer, N. M., & Burdett, K. (1994). A demand-based approach to menu pricing. Cornell Hotel and Restaurant Administration Quarterly, 35(1), 48–52.
  • Kılıç, S. (2015). Kappa test. Journal of Mood Disorders, 5(3), 142. https://doi.org/10.5455/jmood.20150920115439
  • Kim, S., & Lee, S. (2020). Influences of background colors and calorie information disclosure on consumers’ psychological process. Journal of Foodservice Business Research, 23(3), 228–245. https://doi.org/10.1080/15378020.2020.1728026
  • Kim, S., & Magnini, V. P. (2016). Prompting restaurant diners to eat healthy: Atmospheric and menu-related factors. Journal of Foodservice Business Research, 19(3), 236–254. https://doi.org/10.1080/15378020.2016.1175897
  • Kincaid, C. S., & Corsun, D. L. (2003). Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales. International Journal of Contemporary Hospitality Management, 15(4), 226–231. https://doi.org/10.1108/09596110310475685
  • Kivela, J. (2003). Results of a qualitative approach to menu planning using control and experimental groups. Journal of Food Service Business Research, 6(4), 43-65. https://doi.org/10.1300/J369v06n04_03
  • Kwong, L. Y. L. (2005). The application of menu engineering and design in Asian restaurants. International Journal of Hospitality Management, 24(1), 91–106. https://doi.org/10.1016/j.ijhm.2004.05.002
  • LeBruto, S., Quain, W., & Ashley, R. (1995). Menu engineering: A model including labor. Hospitality Review, 13(1), 5.
  • Magnini, V. P., & Kim, S. (2016). The influences of restaurant menu font style, background color, and physical weight on consumers’ perceptions. International Journal of Hospitality Management, 53, 42–48. https://doi.org/10.1016/j.ijhm.2015.11.001
  • McCall, M., & Lynn, A. (2008). The effects of restaurant menu item descriptions on perceptions of quality, price, and purchase intention. Journal of Foodservice Business Research, 11(4), 439–445. https://doi.org/10.1080/15378020802519850
  • Miller, J. (1980). Menu pricing and strategy. Boston: CBI.
  • Morrison, P. (1996). Menu engineering in upscale restaurants. British Food Journal, 99(10), 388–395. https://doi.org/10.1108/00070709710195194
  • Ottenbacher, M., & Harrington, R. J. (2007). The innovation development process of Michelin-starred chefs. International Journal of Contemporary Hospitality Management, 19(6), 444–460. https://doi.org/10.1108/09596110710775110
  • Ottenbacher, M. C., & Harrington, R. J. (2009). The product innovation process of quick‐service restaurant chains. International Journal of Contemporary Hospitality Management, 21(5), 523–541. https://doi.org/10.1108/09596110910967782
  • Özdemir, B. (2012). A review on menu performance investigation and some guiding propositions. Journal of Foodservice Business Research, 15(4), 378–397. https://doi.org/10.1080/15378020.2012.734217
  • Özdemir, B., & Çalışkan, O. (2014). A review of literature on restaurant menus: Specifying the managerial issues. International Journal of Gastronomy and Food Science, 2(1), 3–13. https://doi.org/10.1016/j.ijgfs.2013.12.001
  • Özdemir, B., & Nebioğlu, O. (2015). Uygulamada Menü Analizi Nasıl Yapılmaktadır? Beş Yıldız Otellerin Mutfak Şeflerinin Görüşleri [How is menu analysis performed in practice? Views of chefs from five star hotels]. Anatolia: Turizm Araştırmaları Dergisi, 26(2), 251–263. 10.17123/atad.vol26iss225595
  • Özdemir, B., & Nebioğlu, O. (2018). Use of menu design techniques: Evidences from menu cards of restaurants in Alanya. Advances in Hospitality and Tourism Research (AHTR), 6(2), 205–227. https://doi.org/10.30519/ahtr.440123
  • Parsa, H. G., & Naipaul, S. (2008). Price-ending strategies and managerial perspectives: a reciprocal phenomenon - part I. Journal of Services Research, 7(2), 7–27.
  • Pavesic, D. V. (1983). Cost-margin analysis: A third approach to menu pricing and design. International Journal of Hospitality Management, 2(3), 127–134.
  • Raab, C., & Mayer, K. (2007). Menu engineering and activity‐based costing – can they work together in a restaurant? International Journal of Contemporary Hospitality Management, 19(1), 43–52. https://doi.org/10.1108/09596110710724152
  • Raab, C., Mayer, K., Kim, Y. S., & Shoemaker, S. (2009). Price-sensitivity measurement: A tool for restaurant menu pricing. Journal of Hospitality and Tourism Research, 33(1), 93–105. https://doi.org/10.1177/1096348008329659
  • Reynolds, D. (2004). An exploratory investigation of multiunit restaurant productivity assessment using data envelopment analysis. Journal of Travel and Tourism Marketing, 16(2–3), 19–26.
  • Reynolds, Dennis, Merritt, E. A., & Pinckney, S. (2005). Understanding menu psychology. International Journal of Hospitality & Tourism Administration, 6(1), 1-9. DOI:10.1300/J149v06n01_01
  • Rızaoğlu, B., & Hançer, M. (2005). Menü ve Yönetim [Menu and management]. Ankara: Detay Yayıncılık.
  • Seyitoğlu, F. (2017). Components of the menu planning process: the case of five star hotels in Antalya. British Food Journal, 119(7), 1562–1577. https://doi.org/10.1108/BFJ-11-2016-0560
  • Sezgin, M., Zerenler, M., & Karaman, A. (2008). Otel işletmelerinin menü planlamasında yaratıcılık, yenilikçilik, girişimcilik faaliyetleri üzerine bir araştırma. [A research on creativity innovativeness and entrepreneurship activities of menu planning in hotel operations]. Sosyoekonomi, 2, 127–142.
  • Taylor, J. J., & Brown, D. M. (2007). Menu analysis: A review of techniques and approaches. Hospitality Review, 25(2), Article 6.
  • Yim, E. S., Lee, S., & Kim, W. G. (2014). Determinants of a restaurant average meal price: An application of the hedonic pricing model. International Journal of Hospitality Management, 39, 11–20. https://doi.org/10.1016/j.ijhm.2014.01.010
There are 55 citations in total.

Details

Primary Language English
Subjects Tourism (Other)
Journal Section Research Article
Authors

Oğuz Nebioğlu 0000-0002-3436-7754

Publication Date December 25, 2020
Submission Date December 31, 2019
Published in Issue Year 2020 Volume: 8 Issue: 2

Cite

APA Nebioğlu, O. (2020). Review of Menu Management Process Model with A Case Study. Advances in Hospitality and Tourism Research (AHTR), 8(2), 203-234. https://doi.org/10.30519/ahtr.668220


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