The impact of the names of dishes on the guest’s choice of restaurant food
The impact of the names of dishes on the guest’s choice of restaurant food
Autori:
Izdanje: SITCON 2016 - Singidunum International Tourism Conference
DOI: 10.15308/Sitcon-2016-169-173
Oblast: Tourism
Stranice: 169-173
Apstrakt:
Menus represent the written food offer in restaurants. They are a significant
marketing tool that influences the guest’s choice and personal experience of
food in the restaurant. The aim of this study is to perform research on the
specific segments of the menu that affect the guest’s decision on food choice.
The study will try to determine how the names of dishes that are associated
with health, sentimentality and ethnic origin have an effect on the guest’s
choice of food. It is considered that the menus that associate with the given
names are to appeal to guests even though they are similar to classic dishes.
The research has been conducted in a la carte restaurants. Five menus, offering
the dishes made of the same ingredients but with different names, have
been offered for the research needs. The “classic” name has been given to
the specific dish and the same dish has been titled with “sentimental” name,
“authentic” name, “national” name, “organic” or “healthy safe” name and
the name that associates with “memory of a family”. The participants have
marked the menu using the Likert scale (the most appealing 5 to the least appealing
1) without knowing that they have been grading the same dish. The
data has been systematized and processed by means of descriptive statistics.
The research results will show that the names of dishes have significant effects
on the guest’s choice of food. The results should make the managers of the
restaurants pay more attention to the names of dishes during the process of
menu creation. Also, these findings should contribute to the improvement
of the restaurants’ service.
marketing tool that influences the guest’s choice and personal experience of
food in the restaurant. The aim of this study is to perform research on the
specific segments of the menu that affect the guest’s decision on food choice.
The study will try to determine how the names of dishes that are associated
with health, sentimentality and ethnic origin have an effect on the guest’s
choice of food. It is considered that the menus that associate with the given
names are to appeal to guests even though they are similar to classic dishes.
The research has been conducted in a la carte restaurants. Five menus, offering
the dishes made of the same ingredients but with different names, have
been offered for the research needs. The “classic” name has been given to
the specific dish and the same dish has been titled with “sentimental” name,
“authentic” name, “national” name, “organic” or “healthy safe” name and
the name that associates with “memory of a family”. The participants have
marked the menu using the Likert scale (the most appealing 5 to the least appealing
1) without knowing that they have been grading the same dish. The
data has been systematized and processed by means of descriptive statistics.
The research results will show that the names of dishes have significant effects
on the guest’s choice of food. The results should make the managers of the
restaurants pay more attention to the names of dishes during the process of
menu creation. Also, these findings should contribute to the improvement
of the restaurants’ service.
Ključne reči: menu, restaurants food, hospitality, names of dishes
Priložene datoteke:
- 169-173 ( veličina: 398,09 KB, broj pregleda: 2043 )
Kategorije objave:
Radovi na konferenciji SITCON 2016, Beograd, Serbija
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BibTeX format
@article{article,
author = {D. Tešanović, M. Banjac, B. Kalenjuk and G. Radivojević},
title = {The impact of the names of dishes on the guest’s choice of restaurant food},
journal = {SITCON 2016 - Singidunum International Tourism Conference},
year = 2016,
pages = {169-173},
doi = {10.15308/Sitcon-2016-169-173}
}
RT Conference Proceedings A1 Dragan Tešanović A1 Maja Banjac A1 Bojana Kalenjuk A1 Goran Radivojević T1 The impact of the names of dishes on the guest’s choice of restaurant food AD Univerzitet Singidunum, Beograd, Beograd, Srbija YR 2016 NO doi: 10.15308/Sitcon-2016-169-173
D. Tešanović, M. Banjac, B. Kalenjuk and G. Radivojević, The impact of the names of dishes on the guest’s choice of restaurant food, Univerzitet Singidunum, Beograd, 2016, doi:10.15308/Sitcon-2016-169-173