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Full-Text Articles in Business
Menu Analysis: Review And Evaluation, Lendal H. Kotschevar
Menu Analysis: Review And Evaluation, Lendal H. Kotschevar
Hospitality Review
In the article - Menu Analysis: Review and Evaluation - by Lendal H. Kotschevar, Distinguished Professor School of Hospitality Management, Florida International University, Kotschevar’s initial statement reads: “Various methods are used to evaluate menus. Some have quite different approaches and give different information. Even those using quite similar methods vary in the information they give. The author attempts to describe the most frequently used methods and to indicate their value. A correlation calculation is made to see how well certain of these methods agree in the information they give.”
There is more than one way to look at the word …
Larceny By Menu, Anthony G. Marshall, Elio C. Bellucci
Larceny By Menu, Anthony G. Marshall, Elio C. Bellucci
Hospitality Review
Consumers are being ripped off by the food service industry when menus in establishments serving food misrepresent, substitute, and manipulate portions and the status of foods being served. A billion dollars a year in fraud is involved when menus offer the consumer one thing and deliver another.
The "Beef" About Beef, Leonard Berkowitz
The "Beef" About Beef, Leonard Berkowitz
Hospitality Review
The grading of beef has become a controversial issue, with both government and the cattle industry working to ensure uniformity. The author contends that meat quality, and the resulting tenderness, juiciness, and flavor desired by consumers, is being threatened by such pressures and actions.