Components of the menu planning process: the case of five star hotels in Antalya

Seyitoglu F.

BRITISH FOOD JOURNAL, vol.119, no.7, pp.1562-1577, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 119 Issue: 7
  • Publication Date: 2017
  • Doi Number: 10.1108/bfj-11-2016-0560
  • Journal Name: BRITISH FOOD JOURNAL
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1562-1577
  • Keywords: Tourism, Food, Qualitative methods, Menu planning, Five star hotels, Menu planning process, TOURIST EXPERIENCE, RESORT HOTELS, FOOD, RESTAURANTS, DESIGN, MODEL, PERCEPTIONS, PSYCHOLOGY, STRATEGIES, CHOICE
  • Akdeniz University Affiliated: Yes

Abstract

Purpose - The purpose of this paper is to understand how chefs working at five star hotels perceive the menu planning process.