The effects of restaurant menu item descriptions on perceptions of quality, Price, and purchase intention

Journal of Foodservice Business Research

Volumn 11, Issue 4, 2008, Pages 439-445

  McCall, Michael ^a   Lynn, Ann ^a  

^a ITHACA COLLEGE   (United States)

Author keywords

Menu item; Perceptions; Price; Purchase intention; Quality

Indexed keywords

EID: 67650088039     PISSN: 15378020     EISSN: 15378039     Source Type: Journal    
DOI: 10.1080/15378020802519850     Document Type: Article

References (8)

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3. Nagle, T. T., & Holden, R. K. (2002). The strategy and tactics of pricing. Upper Saddle River, NJ: Prentice Hall.
4. Pavesic, D. (1985). Prime numbers: Finding your menu's strengths. Cornell Hotel and Restaurant Administration Quarterly, 26(3), 71-77.
5. Pavesic, D. (1989). Psychological aspects of menu pricing. International Journal of Hospitality Management, 8(1), 43-49.
6. Restaurants USA. (2000, August). Reading between the lines: The psychology of menu design. Reprinted from Restaurants USA. Retrieved November 14, 2008 from http://www.restaurant.org/rusa/magArticle.cfm?ArticleID= 162
7. Stoner, C. L., (1986). Menus: Design makes the difference. Lodging Hospitality, 42(9), 70-72.
8. Tversky, A., & Kahneman, D. (1974). Judgment under uncertainty: Heuristics and biases. Science, 185, 1124-1131.