Measuring menu attributes in the international and local resort hotels in Egypt
Taylor and Francis
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This study will be the first attempt to examine menu attributes, i.e. menu item descriptions, menu design and menu variety as effective marketing tools for Sharm El-Sheikh resort hotels (SESRHs) in Egypt. Fifteen semi-structured interviews were conducted with Food and Beverage (F&B) Managers and Executive Chefs (ECs). The findings indicate that the sampled RHs replied primarily on restaurants’ service employees to promote their menu items. However, service employees can become disinterested with repeating verbally menu items for every customer. This study suggests a theoretical model of using menu attributes as marketing tools for SESRHs. The present study provides a basis for future research in relation to menu attributes.
Baiomy, A. and Jones, E. (2016) 'Measuring menu attributes in the international and local resort hotels in Egypt', Anatolia, 27(4), pp.526-536. DOI: 10.1080/13032917.2016.1236282.
Article published in Anatolia on 29 September 2016, available at: https://doi.org/10.1080/13032917.2016.1236282.
Cardiff Metropolitan University (Grant ID: Cardiff Metropolian (Internal))