A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Vinti, Davar
- Application of Kasavana & smith Menu Engineering Model to Menu of a Resort Restaurant-a Case Study Approach
Authors
1 Institute of Hotel & Tourism Management Maharshi Dayanand University, Rohtak.
2 Department of Home Science, Kurukshetra University, Kurukshetra.
Source
Journal of Hospitality Application and Research, Vol 4, No 1 (2009), Pagination: 41-49Abstract
Purpose: The aim of this paper is to evaluate 10 selected items of a restaurant menu of an independent resort of North India on Kasavana&Smith Matrix Model.Design/Methodology/Approach: The study was conducted on a restaurant menu of an independent resort property using Kasavana and Smith Matrix Model (Menu Engineering). The paper is a case study approach.
Findings: The findings indicate that four parts of menu matrix i.e. plowhorse, star, dog, puzzle should have different strategies to promote them and how best the management can do to get maximum out of the menu and what possible changes can be done.
Research Limitations/Implications: The paper demonstrates that the current study is limited in its generaliseability as the case study methodology is used. This gives researchers and the hoteliers a base, in India, in implementing menu engineering matrix to their food and beverage menus.
Originality/Value: This paper presents the results of menu engineering matrix on 10 selected menu items of a resort restaurant. It is valuable for management in evaluating the menu items of any food and beverage outlet through Kasavana and Smith method, which will help in achieving guest satisfaction and organizational objectives.
Keywords
Menu, Plowhorse, Star, Dog, Puzzle
References
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- Dining Experience of Guests-a Study of Selected Resorts
Authors
1 Department of Home Science, Kurukshetra University, Kurukshetra.
2 Department of Tourism and Hotel Management Kurukshetra University, Kurukshetra.
Source
Journal of Hospitality Application and Research, Vol 3, No 2 (2008), Pagination: 18-24Abstract
Purpose: The aim of the study is to assess factors affecting dining experience of guests of selected resorts of Haryana, Punjab and Himanchal Pradesh.Design/Methodology/Approach: The study used interview technique. A questionnaire with the help of informal interviews with resort guests industry was structured for this study. The study was undertaken at selected resorts situated in Haryana, Punjab and Himanchal Pradesh involving face-to-face administration of the questionnaire. A useable sample of 90 participants resulted.
Findings: The results indicate that there is statistically significant difference between male and female respondents regarding quantity of the dish severed, nutritional values provided by the dish and religion of the respondent.
Originality/Value: The study has been the first attempt to find out the factors affecting the dining experience of guests of selected resorts situated in Haryana, Punjab and Himanchal Pradesh.
Keywords
Customer, Satisfaction, Dining ExperiencesReferences
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- Iglesias, M. P. and Guille´n, M.J.Y. (2004), “Perceived quality and price: impact on restaurant customers’ satisfaction”, International Journal of Contemporary Hospitality Management, Volume 16. No 6, pp 373-379.
- Oliver L. Richard (1980), “A cognitive model of the Antecedents and consequences of Satisfaction Decisions”. Journal of Marketing Research Vol. XVII 460-9.