Descriptive menu labels' effect on sales

Cornell Hotel and Restaurant Administration Quarterly

Volumn 42, Issue 6, 2001, Pages 68-72

  Wansink, Brian ^a   Painter, James ^a   Ittersum, Koertvan ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0003112174     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/0010880401426008     Document Type: Article

References (7)

1. For example, see: "Boutique Brands," Restaurant Business; Brand Power Supplement, June 1997, pp. 20-21; "
2. Signature Dishes," Restaurant Business; Brand Power Supplement, June 1997, pp. 36-37;
3. and "Pork: Cut to the Profits, Fruit of the Loin," Restaurant Business; Brand Power Supplement, June 1998, pp. 118-119.
4. Brian Wansink, Se-Bum Park, Steven Sonka, and Michelle Morganosky, "How Soy Labeling Influences Preference and Taste," International Food and Agribusiness Management Review, Vol. 3, No. 1 (2000), pp. 85-94.
5. See: M.A. DeTurck and G.M. Goldhaber, "Effectiveness of Product Warning Labels: Effects of Consumers' Information Processing Objectives," Journal of Consumer Affairs, Vol. 23 (1989), pp. 111-126;
6. E.G. Hackleman, "Food Label Information: What Consumers Say They Want and What They Need," Advances in Consumer Research, Vol. 8, 1981, pp. 477-483;
7. and Debra L. Miller, Victoria H. Castellanos, David J. Shide, John C. Peters, and Barbara Rolls, "Effect of Fat-free Potato Chips with and without Nutrition Labels on Fat and Energy Intakes," American Journal of Clinical Nutrition, Vol. 68, 1998, pp. 282-290.