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

Seyitoglu F.

BRITISH FOOD JOURNAL, cilt.119, sa.7, ss.1562-1577, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 119 Sayı: 7
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1108/bfj-11-2016-0560
  • Dergi Adı: BRITISH FOOD JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1562-1577
  • Anahtar Kelimeler: 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 Üniversitesi Adresli: Evet

Özet

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