Dependent Variable: Customer satisfaction in upscale restaurants (measured through feedback surveys, reviews, and ratings).
Proposed Respondents: Upscale restaurant customers (both local and tourists) who have dined in establishments that have either adopted or not adopted farm-to-table initiatives. These respondents can provide insights into their dining experiences and level of satisfaction with the restaurant's food quality, sustainability practices, and overall dining experience. Additionally, restaurant managers and owners may also be included as respondents to gain a deeper understanding of their motivations, challenges, and perceived benefits of implementing farm-to-table initiatives.
Dependent Variable: Customer satisfaction in upscale restaurants (measured through feedback surveys, reviews, and ratings).
Proposed Respondents: Upscale restaurant customers (both local and tourists) who have dined in establishments that have either adopted or not adopted farm-to-table initiatives. These respondents can provide insights into their dining experiences and level of satisfaction with the restaurant's food quality, sustainability practices, and overall dining experience. Additionally, restaurant managers and owners may also be included as respondents to gain a deeper understanding of their motivations, challenges, and perceived benefits of implementing farm-to-table initiatives.
Research Niche: Exploring innovative approaches to food development and menu creation in the hospitality industry.
Research Topic: Assessing the influence of menu engineering techniques on customer choice and satisfaction in hotel restaurants.
Title: "Menu Engineering Techniques and Customer Choice: Enhancing Satisfaction in Hotel Restaurants"
Independent Variable: Implementation of menu engineering techniques (e.g., strategic placement, visual presentation, pricing strategies).
Dependent Variable: Customer choice and satisfaction in hotel restaurants (measured through customer orders, feedback surveys, and post-dining reviews).
Proposed Respondents: Hotel restaurant customers, specifically those who have recently dined in hotel restaurants that have implemented menu engineering techniques. These respondents can provide their perceptions and experiences regarding the menu layout, design, and pricing strategies, and how these factors influenced their decision-making process and overall satisfaction with the dining experience. It would also be beneficial to include hotel restaurant managers and chefs as respondents to gain insights into their motivations, challenges, and perceived benefits of incorporating menu engineering techniques in enhancing customer satisfaction.
Dependent Variable: Customer satisfaction in upscale restaurants (measured through feedback surveys, reviews, and ratings).
Proposed Respondents: Upscale restaurant customers (both local and tourists) who have dined in establishments that have either adopted or not adopted farm-to-table initiatives. These respondents can provide insights into their dining experiences and level of satisfaction with the restaurant's food quality, sustainability practices, and overall dining experience. Additionally, restaurant managers and owners may also be included as respondents to gain a deeper understanding of their motivations, challenges, and perceived benefits of implementing farm-to-table initiatives.