Objectives of a menu include communication of the products available for sale, providing tangible evidence and selling. Managers must consider all these elements when they create a new menu. Focuses on menus as a sales tool in a full‐service restaurant. Describes an experiment to investigate...

Analyses the articles published in the FIU Hospitality Review during a seven‐year period from 1989‐1995. Identifies seven main themes: people and organizations; marketing; environmental change; total quality management and strategy; education; financial analysis and accounting practice; tourism...

Explores development in market segmentation relating to hospitality and tourism research published between 1990 and 1998. The literature is divided into three sections: segmenting a market; market targeting and marketing positioning. Identifies new areas for research, deeper examination of...