Menu design: can menus sell
International Journal of Contemporary Hospitality Management
ISSN: 0959-6119
Article publication date: 1 July 1995
Abstract
Objectives of a menu include communication of the products available for sale, providing tangible evidence and selling. Managers must consider all these elements when they create a new menu. Focuses on menus as a sales tool in a full‐service restaurant. Describes an experiment to investigate the effectiveness of using menu design techniques to sell a specific menu item. Presents the experiment′s results and four propositions that relate to the effectiveness of the menu as a selling tool.
Keywords
Citation
Bowen, J.T. and Morris, A.J. (1995), "Menu design: can menus sell", International Journal of Contemporary Hospitality Management, Vol. 7 No. 4, pp. 4-9. https://doi.org/10.1108/09596119510091699
Publisher
:MCB UP Ltd
Copyright © 1995, MCB UP Limited