The application of menu engineering and design in Asian restaurants [An article from: International Journal of Hospitality Management]

This digital document is a journal article from International Journal of Hospitality Management, published by Elsevier in 2005. The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
This article describes a cross-cultural study, which examines the relevance of menu engineering and design to enhance the profitability of Asian restaurants. Many entree items analysed were classified as unpopular and/or unprofitable and the menus sampled lacked merchandising effects. Despite that, the foodservice operators were content with the current menu items performances and retained these dishes to add menu variety. In addition, the operators were unwilling to change the current menu formats which they claimed were working well for the businesses. Education regarding the application of menu engineering and design is considered an effective way to develop the operators' commitment to these systems.