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International Journal of Contemporary Hospitality Management, 1995
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.
John T. Bowen, Anne J. Morris
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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.
John T. Bowen, Anne J. Morris
openaire +1 more source
Calorie Labeling on Menus and Menu Boards
JAMA, 2014The Viewpoint by Drs Block and Roberto on calorie labeling on menus and menu boards summarized the possible benefits of this health promotion policy. We would like to emphasize the importance of expanding current evaluations to understand the effect of calorie labeling across socioeconomic backgrounds.
Danja, Sarink +2 more
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Proceedings of the 13th annual ACM symposium on User interface software and technology - UIST '00, 2000
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Menu-dependent food choices and food waste
Resources, Conservation and Recycling, 2022Hongxing Liu +2 more
exaly