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1 cze 2014 · Based on the conceptual and empirical findings of menu literature, the major menu management issues are menu planning, menu pricing, menu designing, menu operating and menu development. Additionally, the paper makes a discussion on the conceptual relations between menu and meal experience.
1 sty 2013 · Based on the conceptual and empirical findings of menu literature, the major menu management issues are menu planning, menu pricing, menu designing, menu operating and menu development.
1 lut 2017 · The menu contained information which literature review has identified as possible determinants in consumer choice when eating out: price; list of ingredients; provenance of ingredients; allergens; nutritional; calorific; and carbon intensity values of food (Fig. 5).
31 gru 2019 · The purpose of this study was to determine different food service attributes that have an impact on customers’ overall satisfaction at a rural university cafeteria. Over 5 weeks, 676 cafeteria users,...
25 lip 2020 · In Study 1, we use social exchange theory in the context of the broad workplace health promotion literature and examine the impact of healthy cafeteria food on perceived organizational support, job satisfaction, and turnover intentions with an experimental paradigm.
1 paź 2019 · Based on a review of multidisciplinary literature, this paper explores the potential links between foodservice provision on university and college campuses and students’ wellbeing. The paper contends that on-campus foodservice provision contributes to positive student experiences, which can improve their overall wellbeing.
Based on the conceptual and empirical findings of menu literature, the major menu management issues are menu planning, menu pricing, menu designing, menu operating and menu development. Additionally, the paper makes a discussion on the conceptual relations between menu and meal experience.
