Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales-Reference-Cited by-同舟云学术

Are consultants blowing smoke? An empirical test of the impact of menu layout on item sales

Published:2003-07 Issue:4 Volume:15 Page:226-231
ISSN:0959-6119
Container-title:International Journal of Contemporary Hospitality Management
language:en
Short-container-title:Int J Contemp Hospitality Mngt

Author:

Kincaid Clark S.,Corsun David L.

Publisher

Emerald

Subject

Tourism, Leisure and Hospitality Management

Reference12 articles.

1. Menu design: can menus sell

2. Frei, B.T. (1995), “The menu as a moneymaker”, Restaurants and Institutions, Vol. 105 No. 6, pp. 144‐6.

3. Goldstein, J. (1997), “Changing menu formats”, Restaurant Hospitality, Vol. 81 No. 4, p. 28.

4. Klara, R. (1997), “Easy does it; simplicity and accessibility are goals as designers strive for more user‐friendly menus”, Restaurant Business, Vol. 96 No. 16, pp. 63‐7.

5. Main, B. (1995), “Mastering menu psychology”, ID: The Voice of Foodservice Distribution, Vol. 31 No. 7, pp. 28‐30.

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