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.
| Identifer | oai:union.ndltd.org:unt.edu/info:ark/67531/metadc955051 |
| Date | 12 1900 |
| Creators | Moody, Bailey M. |
| Contributors | Josiam, Bharath, Kinley, Tammy, Connors, Priscilla, O'Donnell, Joseph |
| Publisher | University of North Texas |
| Source Sets | University of North Texas |
| Language | English |
| Detected Language | English |
| Type | Thesis or Dissertation |
| Format | vi, 79 pages : illustrations, Text |
| Rights | Public, Moody, Bailey M., Copyright, Copyright is held by the author, unless otherwise noted. All rights Reserved. |
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