Taking Up Space? How Customers React to Health Information and Health Icons on Restaurant Menus
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/15378020903344299
Reference10 articles.
1. Menu design: can menus sell
2. What Consumers Don't Know Can Hurt Them: Consumer Evaluations and Disease Risk Perceptions of Restaurant Menu Items
3. Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants
4. Charmaz, K. 2002. “Qualitative interviewing and grounded theory analysis”. InHandbook of interview research: Context & method, Edited by: Gubrium, J. F. and Holstein, J. A. 675–694. Thousand Oaks: Sage Publications.
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