Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making
Lu Lu, Dogan Gursoy
| Year of publication: |
May 2017
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|---|---|
| Authors: | Lu, Lu ; Gursoy, Dogan |
| Published in: |
International journal of hospitality management. - Amsterdam [u.a.] : Elsevier, ISSN 0278-4319, ZDB-ID 1074264-5. - Vol. 63.2017, p. 72-81
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| Subject: | Organic ingredients | Sustainable food | Restaurant choice | Restaurant segments | Food quality | Attitudes | Willingness to select | Gastronomie | Restaurant industry | Bio-Lebensmittel | Organic food | Konsumentenverhalten | Consumer behaviour | Produktqualität | Product quality | Lebensmittel | Food | Ernährungsverhalten | Eating habit | Zahlungsbereitschaftsanalyse | Willingness to pay |
| Type of publication: | Article |
|---|---|
| Type of publication (narrower categories): | Aufsatz in Zeitschrift ; Article in journal |
| Language: | English |
| Other identifiers: | 10.1016/j.ijhm.2017.03.004 [DOI] |
| Source: | ECONIS - Online Catalogue of the ZBW |
Persistent link: https://www.econbiz.de/10011705776