Components of the menu planning process: the case of five star hotels in Antalya

Abstract

Purpose The purpose of this paper is to understand how chefs working at five star hotels perceive the menu planning process. Design/methodology/approach Case studies were used to deeply investigate the menu planning process of five star hotels. Data were drawn from in situ interviews and documentation, which were examined via content analysis. After the coding process, themes and categories were extracted and corroborated by direct quotations. Findings The findings revealed that the menu planning process can be classified into five major categories. The first category consists of the prerequisites of planning a menu. The second category is “key issues” and encapsulates the managerial, consumer, gastronomic, marketing and external aspects of menu planning. The third category highlights key actors’ responsibilities in the menu planning process, while the fourth category, “trial and improvement,” elaborates on the iterative process of menu design and the key players and issues involved with it. Finally, the last category outlines the difficulties of menu planning. Originality/value In the existing academic literature, most research conducted about menu planning only provides conceptual framework while empirical information remains unexamined. However, this qualitative study aims to clarify the components of menu planning in more detail in terms of five star hotel firms that offer various food and beverage operations. The present study is an attempt to fill a gap in the existing literature on the subject.

Hostel Experience of Tourists Visiting Göreme (Cappadocia) Region

“…The related literature supports the findings of this study and show that food plays a crucial role in tourist experiences (Quan & Wang, 2004;Wu and Liang, 2009). It is stressed that food experience is one of the core motivations for tourists (Seyitoglu, 2017). Moreover, most guests like to eat food in a nice atmosphere (Kim et al, 2009).…”

“…Moreover, most guests like to eat food in a nice atmosphere (Kim et al, 2009). Food and beverages are considered as significant dimensions of guest's satisfaction in the hotel sector (Seyitoglu, 2017).…”

Fast-Casual Bir Restoranda Yeni Ürün Geliştirme Süreci Nasıl Yapılmaktadır?

“…In the literature, academic studies on food and beverage businesses can be examined in two categories: business and consumer perspective. While the studies conducted from the business perspective are mostly managerial (administrative) studies focusing on menu performance (Kivela 2003;Glanz et al 2007;Bernstein, Ottenfeld, and Witte 2008;Seyitoglu 2017;Filimonau, and Krivcova, 2017); studies from the consumer perspective focus on perceptual, attitudinal and behavioural issues such as consumer satisfaction, complaint, intention to visit again (Gupta, Mclaughlin, and Gomez 2007;Han, and Ryu 2009;Hyun 2010;Ryu, Lee, and Kim 2012) in the context of restaurant features. In these researches, the effects of restaurant features (physical elements, social elements etc.)…”

Review of Menu Management Process Model with A Case Study

“…Studies of consumers mostly examine menus within the framework of consumer opinions to evaluate their effectiveness as marketing tools (Dipietro et al, 2006;Hwang & Lorenzen, 2008;McCall & Lynn, 2008;Guéguen et al, 2012;Hou et al, 2017). Studies of chefs and restaurant managers mostly focus on the process of choosing products to include on the menu (Seyitoğlu, 2017;Aktaş Alan & Suna, 2019) or product development (Ottenbacher & Harrington, 2007. Studies of business data (costs, sales figures, contribution margins etc.)…”