A Review on Menu Performance Investigation and Some Guiding Propositions

ÖZDEMİR B.

Journal of Foodservice Business Research, cilt.15, sa.4, ss.378-397, 2012 (Scopus) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 15 Sayı: 4
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1080/15378020.2012.734217
  • Dergi Adı: Journal of Foodservice Business Research
  • Derginin Tarandığı İndeksler: Scopus
  • Sayfa Sayıları: ss.378-397
  • Anahtar Kelimeler: menu analysis, menu designing, menu performance, menu planning, menu pricing
  • Akdeniz Üniversitesi Adresli: Evet

Özet

This study aims to make a review of the existing menu analysis approaches in order to reflect different perspectives on menu performance and to establish some theoretical relations between menu performance and menu variables including planning, pricing and designing. The literature review resulted with a classification of the menu analysis approaches and also revealed that popularity, profitability and cost are the principal dimensions of the menu performance adopted by the different menu analysis methods. Consequently, the current paper suggests six propositions on the relationships between the menu performance dimensions and menu planning, pricing and designing variables. © 2012 Copyright Taylor & Francis Group, LLC.

This study aims to make a review of the existing menu analysis approaches in order to reflect different perspectives on menu performance and to establish some theoretical relations between menu performance and menu variables including planning, pricing and designing. The literature review resulted with a classification of the menu analysis approaches and also revealed that popularity, profitability and cost are the principal dimensions of the menu performance adopted by the different menu analysis methods. Consequently, the current paper suggests six propositions on the relationships between the menu performance dimensions and menu planning, pricing and designing variables.