Copy For Citation
Seyitoglu F.
BRITISH FOOD JOURNAL, vol.119, no.7, pp.1562-1577, 2017 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
119
Issue:
7
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Publication Date:
2017
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Doi Number:
10.1108/bfj-11-2016-0560
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Journal Name:
BRITISH FOOD JOURNAL
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Journal Indexes:
Science Citation Index Expanded (SCI-EXPANDED), Scopus
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Page Numbers:
pp.1562-1577
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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
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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.