Magic Numbers: Psychological Aspects of Menu Pricing

Cornell Hotel and Restaurant Administration Quarterly

Volumn 23, Issue 2, 1982, Pages 70-75

  Kreul, Lee M ^a  

^a PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0002934394     PISSN: 00108804     EISSN: 15523853     Source Type: Journal    
DOI: 10.1177/001088048202300223     Document Type: Article

References (8)

1. W. Twedt, “Does the 9 Fixation in Retail Pricing Really Promote Sales?,” Journal of Marketing, 29 (October 1965), pp. 55–65.
2. Lawrence Friedman, “Psychological Pricing in the Food Industry,” in Prices: Issues in Theory, Practice and Public Policy, ed. Almarin Phillips and Oliver Williamson (Philadelphia: University of Pennsylvania Press, 1967), p. 187.
3. A. N. Zelomek, “Business Pricing,” in Prices: Issues in Theory, Practice and Public Policy, ed. Almarin Phillips and Oliver Williamson (Philadelphia: University of Pennsylvania Press, 1967), pp. 200–213.
4. Eric B. Orkin, “An Integrated Menu-Pricing System,” The Cornell Hotel and Restaurant Administration Quarterly, 19, No. 2 (August 1978), p. 7.
5. P. C. Kelley and N. B. Briscoe, Retailing: Basic Principles, 3rd ed. (Englewood Cliffs, NJ: Prentice-Hall, 1957), pp. 27–28.
6. D. V. Harper, Price Policy and Procedure (New York: Harcourt Brace and World, 1966), pp. 282–83.
7. O. Knauth, “Considerations in Setting of Retail Prices,” Journal of Marketing, 14 (July 1949), pp. 1–12.
8. John Lyon, “Pricing Considerations in Menu Expansion and New Product Development” (speech to National Restaurant Association Market Research Group, New Orleans, September 24, 1981).