Marketing works: A study of the restaurants on Bornholm, Denmark

International Journal of Contemporary Hospitality Management

Volumn 12, Issue 6, 2000, Pages 371-379

  Gyimóthy, Szilvia ^a   Rassing, Charlotte R ^a   Wanhill, Stephen ^a,b  

^a Ministry of Science   (Denmark)

^b BOURNEMOUTH UNIVERSITY   (United Kingdom)

Author keywords

Denmark; Marketing; Menus; Restaurants

Indexed keywords

EID: 84986120033     PISSN: 09596119     EISSN: None     Source Type: Journal    
DOI: 10.1108/09596110010343648     Document Type: Article

References (8)

1. Cattet, A. and Smith, C. (1994), “The menu as a marketing tool”, Progress in Tourism, Recreation and Hospitality Management, Vol. 6, pp. 149-63.
2. Destination Bornholm, (1998), private communication with the Chairman.
3. Destination Bornholm (1999), Bornholm, Bornholms Velkomstcenter, Rønne.
4. Holloway, C.J. and Robinson, C. (1995), Marketing for Tourism, 3rd ed., Longman, London.
5. Jones, P. and Lockwood, A. (1998), “Operations management research in the hospitality industry”, International Journal of Hospitality Management, Vol. 17 No. 2, pp. 183-202.
6. Morrison, P. (1996), “Menu engineering in upscale restaurants”, International Journal of Contemporary Hospitality Management, Vol. 8 No. 4, pp. 17-24.
7. Research Centre of Bornholm (1995-to date), Survey of Visitors to Bornholm, RCB, Nexø.
8. Scanlon, N.L. (1998), Marketing by Menu, 3rd ed., Wiley, New York, NY.