This conceptual study specifically aims at reviewing the critical managerial issues of menu,
and demonstrating the conceptual structure of menu management. Based on the conceptual …

Purpose The purpose of this study was to examine hospitality revenue management (RM)
research in the recent decade, to identify emergent issues/topics and suggest directions for …

The fast-food service industry has been growing rapidly across China over the last few
decades. In accordance with the rising consumption level in the country, Chinese customers …

Purpose The purpose of this paper is to extend the theory of planned behaviour (TPB) to
identify the factors influencing Muslim customers' intention to revisit non-halal certified …

Prospect theory has been an essential theoretical foundation for behavioral economics, as
recognized with the Nobel Prize in economic sciences in 2002. The growing interest in …

The study examines the influence of price and brand image on three major restaurant quality
attributes (ambiance, food quality, and service quality). A total number of 363 cases from the …

The purpose of this paper is to provide an overview of the edible insect industry in South
Korea and present suggestions for future pricing and promotion strategies. In the first section …

This study applies the hedonic pricing model to examine important attributes influencing
average customer meal prices in restaurants in Seoul, Korea. Data from 185 restaurants …

The COVID 19 pandemic brought significant changes in consumption habits, bringing about
an era of more sustainable and healthier consumption. The objective of the present study is …

The purpose of this research is to examine the influence of service quality (SQ), Price (P)
and Restaurant Environment (RE) on customer loyalty (LOY), via the mediating role of …