Internationalisation of menus

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dc.contributor.author Ladki, Said M. en_US
dc.contributor.author Tamer, Georges en_US
dc.date.accessioned 2016-05-16T12:40:13Z
dc.date.available 2016-05-16T12:40:13Z
dc.date.copyright 2008 en_US
dc.date.issued 2016-04-27
dc.identifier.issn 1844-9743 en_US
dc.identifier.uri http://hdl.handle.net/10725/3811 en_US
dc.description.abstract This study measures Lebanese consumer satisfaction and dining experiences at international restaurants or restaurants that offer international food items. Specifically, the study identifies which international food items are most popular in Lebanon. Results indicate that speed of service, portion size, food taste, and the inclusion of international food items on menus are important variables in predicting Lebanese consumer satisfaction. In fact, these variables account for (R2= 77.1p<0.001) of variation in Lebanese consumer satisfaction. en_US
dc.language.iso en en_US
dc.title Internationalisation of menus en_US
dc.type Article en_US
dc.description.version Published en_US
dc.title.subtitle the case of Lebanese restaurants en_US
dc.author.school SOB en_US
dc.author.idnumber 199629240 en_US
dc.author.department Department of Hospitality Management and Marketing (HMKT) en_US
dc.description.embargo N/A en_US
dc.relation.journal Journal of Tourism Challenges and Trends en_US
dc.journal.volume 1 en_US
dc.journal.issue 2 en_US
dc.article.pages 153-166 en_US
dc.keywords Internationalization en_US
dc.keywords Menus en_US
dc.keywords Consumer satisfaction en_US
dc.keywords Lebanon en_US
dc.keywords Restaurants en_US
dc.identifier.ctation Ladki, S. M., & Tamer, G. (2008). Internationalisation of Menus: the Case of Lebanese Restaurants. Journal of Tourism Challenges and Trends, 1(2), 153-166. en_US
dc.author.email sladki@lau.edu.lb en_US
dc.identifier.tou http://libraries.lau.edu.lb/research/laur/terms-of-use/articles.php en_US
dc.identifier.url http://www.ceeol.com/search/article-detail?id=187487 en_US
dc.author.affiliation Lebanese American University en_US

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