Customer-focused menu marketing

Cornell Hotel and Restaurant Administration Quarterly

Volumn 37, Issue 3, 1996, Pages 6-41

  Miner, Tom ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030160296     PISSN: 00108804     EISSN: None     Source Type: Journal    
DOI: 10.1177/001088049603700317     Document Type: Article

References (5)

1. 1 For example, see: Jonathan D. Barsky, "Building a Program for World-Class Service," Cornell Hotel and Restaurant Administration Quarterly, Vol. 37, No. 1 (February 1996), pp. 17-27.
2. 2 See: Dennis Lombardi and Tom Miner, "Reengineering in the Food-Service Industry -Is It Right-Sizing?," Cornell Hotel and Restaurant Administration Quarterly, Vol. 36, No. 6 (December 1995), pp. 43-47.
3. 3 For a more detailed discussion of Applebee's, see: Michael L. Oshins, "'Skip' Sack and Applebee's: How Pub Ventures Went Public," on pages 55-63 of this issue of Cornell Quarterly.
4. 4 For a discussion of psychographic research, see: Stanley Plog, "Why Destination Areas Rise and Fall in Popularity" Cornell Hotel and Restaurant Administration Quarterly, Vol. 14, No. 4 (February 1974), pp. 55-58.
5. 5 For a discussion of GIS technology, see: Christopher C. Muller and Christ Inman, "The Geodemographics of Restaurant Development," Cornell Hotel and Restaurant Administration Quarterly, Vol. 35, No. 3 (June 1994), pp. 88-95.