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

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

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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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References

3 Cites in Article
  1. Faruk Seyitoglu (2016). A conceptual study on menu planning and the selection of menu items.
  2. Osman Bahattinozdemir,Caliskan (2008). Restaurant menus: specifying the managerial issues.
  3. Michael Mccall,Ann Lynn (2008). The Effects of Restaurant Menu Item Descriptions on Perceptions of Quality, Price, and Purchase Intention.
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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

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How to Cite This Article

Ninni Kumari, Himanshu Sharma, Prof. (Dr.) Rajiv Mishra. 2026. "A Study on Planning and Application of Strategies Used for Menu Designing Of “SPICE ART” Restaurant". 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.
  • Open Access
  • CC-BY-ND-NC 4.0
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Journal Specifications

Crossref Journal DOI 10.17406/GJMBR

Print ISSN 0975-5853

e-ISSN 2249-4588

Keywords
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GJMBR-F Classification DDC Code: 572.2 LCC Code: QK861
  • Submission ReceivedJuly 25, 2022
  • Peer Review Double Blind
    Handling Editor
  • Published August 5, 2022
Version of record

v1.2

Issue date
August 5, 2022

Language
English
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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. Mishra
Prof. Mishra
  • Submission ReceivedJuly 25, 2022
  • Peer Review Double Blind
    Handling Editor
  • Published August 5, 2022