A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling
The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaurateurs consider customer expectations with regard to restaurant menus. The purpose of this experimental study is to examine the effects of menu format (i.e., paper or digital) and amount of nutritional...
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2016
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ndltd-unt.edu-info-ark-67531-metadc9550512019-08-07T04:33:45Z A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling Moody, Bailey M. nutritional labeling tablet menu digital menu cognitive appraisal theory food service Restaurants -- Menus. Menu design. Menus -- Evaluation. Nutrition -- Evaluation. The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaurateurs consider customer expectations with regard to restaurant menus. The purpose of this experimental study is to examine the effects of menu format (i.e., paper or digital) and amount of nutritional information (i.e., extensive, brief, or none) on customer perceptions of the effectiveness, perceived ease of use, and information quality of the menu. Furthermore, this research intends to test the effect of these three menu attributes on the outcomes of value and satisfaction in order to assess the competitive advantage of one format over the other. The Cognitive Appraisal and Information Processing Theories provide structure to the proposed conceptual framework and give credence to the findings. This study also fills gaps in the present research by not only ameliorating weaknesses of extant studies, but also by examining several different aspects of restaurant menus simultaneously within a single study. University of North Texas Josiam, Bharath Kinley, Tammy Connors, Priscilla O'Donnell, Joseph 2016-12 Thesis or Dissertation vi, 79 pages : illustrations Text local-cont-no: submission_468 https://digital.library.unt.edu/ark:/67531/metadc955051/ ark: ark:/67531/metadc955051 English Use restricted to UNT Community Moody, Bailey M. Copyright Copyright is held by the author, unless otherwise noted. All rights Reserved. |
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English |
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Others
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nutritional labeling tablet menu digital menu cognitive appraisal theory food service Restaurants -- Menus. Menu design. Menus -- Evaluation. Nutrition -- Evaluation. |
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nutritional labeling tablet menu digital menu cognitive appraisal theory food service Restaurants -- Menus. Menu design. Menus -- Evaluation. Nutrition -- Evaluation. Moody, Bailey M. A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling |
description |
The restaurant industry is a highly customer-driven field. Therefore, it is imperative that restaurateurs consider customer expectations with regard to restaurant menus. The purpose of this experimental study is to examine the effects of menu format (i.e., paper or digital) and amount of nutritional information (i.e., extensive, brief, or none) on customer perceptions of the effectiveness, perceived ease of use, and information quality of the menu. Furthermore, this research intends to test the effect of these three menu attributes on the outcomes of value and satisfaction in order to assess the competitive advantage of one format over the other. The Cognitive Appraisal and Information Processing Theories provide structure to the proposed conceptual framework and give credence to the findings. This study also fills gaps in the present research by not only ameliorating weaknesses of extant studies, but also by examining several different aspects of restaurant menus simultaneously within a single study. |
author2 |
Josiam, Bharath |
author_facet |
Josiam, Bharath Moody, Bailey M. |
author |
Moody, Bailey M. |
author_sort |
Moody, Bailey M. |
title |
A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling |
title_short |
A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling |
title_full |
A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling |
title_fullStr |
A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling |
title_full_unstemmed |
A Comparative Analysis of Digital and Paper Restaurant Menus Based on Customer Perception and Nutritional Labeling |
title_sort |
comparative analysis of digital and paper restaurant menus based on customer perception and nutritional labeling |
publisher |
University of North Texas |
publishDate |
2016 |
url |
https://digital.library.unt.edu/ark:/67531/metadc955051/ |
work_keys_str_mv |
AT moodybaileym acomparativeanalysisofdigitalandpaperrestaurantmenusbasedoncustomerperceptionandnutritionallabeling AT moodybaileym comparativeanalysisofdigitalandpaperrestaurantmenusbasedoncustomerperceptionandnutritionallabeling |
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