Results of a Qualitative Approach to Menu Planning Using Control and Experimental Groups

@inproceedings{Kivela2003ResultsOA,
  title={Results of a Qualitative Approach to Menu Planning Using Control and Experimental Groups},
  author={Jak{\vs}a Kivela},
  year={2003}
}
ABSTRACT Traditional approaches to menu planning and menu-item selection often ignore the information, which may otherwise better reflect organizational and market needs. In addition, concentrating efforts on menu engineering-type of analysis highlights menu performance only after the menu has been planned and put to use. Equally, however, it must also be said that the majority of chain/franchise operations do not have the flexibility to design and develop menus on a short-term basis, and… CONTINUE READING