A Study on Planning and Application of Strategies Used for Menu Designing Of “SPICE ART” Restaurant

1
Zubair Ali
Zubair Ali
2
Ninni Kumari
Ninni Kumari
3
Himanshu Sharma
Himanshu Sharma
4
Prof. (Dr.) Rajiv Mishra
Prof. (Dr.) Rajiv Mishra DLitt, PhD, MTTM, MHM, MBA, BHM, FIH, FMBRC, FHIS, FABI, FIIP, FCEGR, FRIOASD, FSASS, MIMA, MISTD, MISTE, AMT (AIMA), Dean – School of Hospitality & Tourism, Galgotias University, Greater Noida.
4 Galgotias University

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A Study on Planning and Application of Strategies Used for Menu Designing Of “SPICE ART” Restaurant Banner
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Funding

No external funding was declared for this work.

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The authors declare no conflict of interest.

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Zubair Ali. 2026. \u201cA Study on Planning and Application of Strategies Used for Menu Designing Of “SPICE ART” Restaurant\u201d. Global Journal of Management and Business Research - F: Real estate, Event, Tourism Management & Transporting GJMBR-F Volume 22 (GJMBR Volume 22 Issue F2): .

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Customer satisfaction and menu design in restaurant planning.
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Crossref Journal DOI 10.17406/GJMBR

Print ISSN 0975-5853

e-ISSN 2249-4588

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GJMBR-F Classification: DDC Code: 572.2 LCC Code: QK861
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August 5, 2022

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A Study on Planning and Application of Strategies Used for Menu Designing Of “SPICE ART” Restaurant

Ninni Kumari
Ninni Kumari
Himanshu Sharma
Himanshu Sharma
Prof. (Dr.) Rajiv Mishra
Prof. (Dr.) Rajiv Mishra Galgotias University

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