Development of a beef appetizer concept for casual dining restaurants: Application of focus group interviews and consumer sensory evaluation

Journal of Hospitality and Tourism Research

Volumn 21, Issue 3, 1998, Pages 43-60

  Harp, Shelley S ^a   Hoover, Linda C ^a   Crockett, Kathryn L ^a   Kenny Wu, C ^a  

^a TEXAS TECH UNIVERSITY   (United States)

Author keywords

Appetizer; Beef; Casual dining restaurants; Consumer acceptability; Focus groups

Indexed keywords

EID: 79958828866     PISSN: 10963480     EISSN: 15577554     Source Type: Journal    
DOI: 10.1177/109634809802100304     Document Type: Article

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