lnu.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
A plate of senses: A study on sensory descriptive menu items and their impact on sales in fine dining restaurants
Linnaeus University, School of Business and Economics, Department of Marketing. (Business to consumer)
Linnaeus University, School of Business and Economics, Department of Marketing. (Business to consumer)
Linnaeus University, School of Business and Economics, Department of Marketing. (Business to consumer)
2013 (English)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

Course/Level: Bachelors Thesis, 2FE16E

Authors: Felicia Liljegren, Sandra Markovic, Malin Månsson

Tutor: Dr. Martin Amsteus

Examiner: Dr. Åsa Devine

Title: A plate of senses – a study on sensory descriptive menu items and their impact on sales in fine dining restaurants

Key words: Descriptive menu names, sensory marketing, human senses, taste, sight, touch, texture, consumer decision-making, consumer involvement, menu design

Background: The human senses are essential for an individual’s experience of different purchase and consumption processes, and they are vital when a consumer is making a decision. At restaurants, the menu is a tool to guide the consumer to a decision, and by using good, thoughtful chosen wording and design, a restaurants’ menu can be a huge advantage that might stimulate both first time consumption and repeat sales.

Purpose: To explain the impact on sales caused by sensory descriptive menu items in fine dining restaurants

Hypotheses:

H1 - Sensory descriptive menu names lead to increased sales in fine dining restaurants.

H2 - Sensory descriptive menu names lead to increased sales of appetizers in fine dining restaurants.

H3 - Sensory descriptive menu names lead to increased sales of main courses in fine dining restaurants.

H4 - Sensory descriptive menu names lead to increased sales of desserts in fine dining restaurants.

Methodology: Pre-test focus groups and a main study of field experiments

Findings: The results of the thesis show that there is in total no statistical significance for sensory descriptive menu names’ positive impact on sales in fine dining restaurants.

Place, publisher, year, edition, pages
2013. , 86 p.
Keyword [en]
Descriptive menu names, sensory marketing, human senses, taste, sight, touch, texture, consumer decision-making, consumer involvement, menu design
National Category
Business Administration
Identifiers
URN: urn:nbn:se:lnu:diva-26610OAI: oai:DiVA.org:lnu-26610DiVA: diva2:629118
External cooperation
4 Krogar, Aptit
Subject / course
Business Administration - Marketing
Educational program
Marketing Programme, 180 credits
Presentation
2013-06-03, K1082, Linnéuniversitetet, 351 95, Växjö, 08:00 (English)
Supervisors
Examiners
Available from: 2013-06-18 Created: 2013-06-16 Last updated: 2014-02-10Bibliographically approved

Open Access in DiVA

No full text

By organisation
Department of Marketing
Business Administration

Search outside of DiVA

GoogleGoogle Scholar

urn-nbn

Altmetric score

urn-nbn
Total: 376 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf