FACTORS AFFECTING MENU PLANNING IN HOTELS: A STUDY OF NORTH INDIA

Cite this:
Sanjeev Kumar, S. M. (2013). FACTORS AFFECTING MENU PLANNING IN HOTELS: A STUDY OF NORTH INDIA. Innovative Journal of Business and Management, 1(06). Retrieved from https://innovativejournal.in/index.php/ijbm/article/view/396
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Abstract

Purpose – The research paper intends to assess factors affecting menu planning in hotels of North India.
Design/methodology/approach – The study is empirical in nature. A questionnaire with the help of available literature and interaction with hoteliers was structured for this study. The study was undertaken at selected hotels (102) situated in Haryana, Punjab and Himachal Pradesh states of North India. Factor analysis was used to analyse the data.
Findings – The results illustrate that financial condition, theme of restaurant, guests’ spending power and age group, and costs i.e. labor and food costs are given top priority by the respondents while planning menu.
Research limitations – Though, the study provides an opportunity to recognize factors that are considered important by the hoteliers for menu planning but the universe and sample size is limited so findings are hard to generalize.
Originality/value – There is no research work in the field of menu planning in India and the study will be the first attempt to provide an insight into the factors affecting menu planning.

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