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Journals / Uluslararası Avrasya Sosyal Bilimler Dergisi / 2018 / Cilt: 9 - Sayı: 34

THE FACTORS EFFECTIVE IN THE SALE OF TRADITIONAL FOOD IN RESTAURANTS

RESTORANTLARDA GELENEKSEL YİYECEKLERİN SATIŞINDA ETKİLİ OLAN FAKTÖRLER

Emel MEMİŞ KOCAMAN
Pages
2134–2149
Publication Date
2022-11-03
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The study found thatmost businesses have traditional food in their menus and that there is a significant differencebetween restaurants when compared according to the years of operation and seating capacity(p

📌 3 Key Takeaways

🎯
Objective & Hypothesis:With the increasing consumer demand and interest, traditional food has become an importantsales, marketing and promotion tool for the food and beverage business.
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Key Findings & Data:The study used a questionnaire and wasconducted in 576 restaurant employees in Italy, Czech Republic and Turkey.
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Conclusion & Impact:The study found thatmost businesses have traditional food in their menus and that there is a significant differencebetween restaurants when compared according to the years of operation and seating capacity(p
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

With the increasing consumer demand and interest, traditional food has become an importantsales, marketing and promotion tool for the food and beverage business. This study wasconducted to evaluate the availability and the objective of having traditional food in restaurantmenus, and customer group that prefers traditional food the most according to the country,years of operation and seating capacity of the business. The study used a questionnaire and wasconducted in 576 restaurant employees in Italy, Czech Republic and Turkey. The study found thatmost businesses have traditional food in their menus and that there is a significant differencebetween restaurants when compared according to the years of operation and seating capacity(p

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Cite This Article

KOCAMAN, E. M. (2022). THE FACTORS EFFECTIVE IN THE SALE OF TRADITIONAL FOOD IN RESTAURANTS. Uluslararası Avrasya Sosyal Bilimler Dergisi, Cilt: 9 - Sayı: 34, 2134–2149. https://ajindex.com/articles/644569

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References (9)

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