Advanced search
Publication Cover
Journal of Foodservice Business Research Volume 16, 2013 - Issue 1
Submit an article Journal homepage
681
Views
8
CrossRef citations to date
0
Altmetric
Refereed

Effects of Processing Styles on the Preference of Restaurant Menu Type: How Do Millennials Compare to Other Segments?

Rhonda K. Hammond Hospitality Management, School of Foundations, Leadership and Administration, College of Education, Health and Human Services, Kent State University, Kent, OH, USACorrespondence[email protected]
,
Natalia Velikova College of Human Sciences, Texas Tech University, Lubbock, TX, USA
&
Tim H. Dodd College of Human Sciences, Texas Tech University, Lubbock, TX, USA
Pages 20-39 | Published online: 25 Feb 2013

Citations (8)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Rhonda K. Hammond, Philip B. Gnilka & Swathi Ravichandran. (2019) Perceived stress as a moderator of perfectionism, burnout, and job satisfaction among the millennial service workforce. Journal of Human Resources in Hospitality & Tourism 18:1, pages 122-143.
Read now
Dylan C. Martinez, Rhonda K. Hammond, Robert J. Harrington & Jacquelyn D. Wiersma-Mosley. (2017) Young Adults’ and Industry Experts’ Subjective and Objective Knowledge of Beer and Food Pairings. Journal of Culinary Science & Technology 15:4, pages 285-305.
Read now

Articles from other publishers (6)

Marianne McGarry Wolf, Mitchell Wolf & Benoit Lecat. (2022) Wine market segmentation by age generations in the Western US: expectations after the COVID-19 pandemic. International Journal of Wine Business Research 34:3, pages 373-391.
Crossref
Bendegul Okumus, Ahmet Bulent Ozturk & Anil Bilgihan. (2021) Generation Y's dining out behavior. International Hospitality Review 35:1, pages 41-56.
Crossref
Diego Bufquin, Jeong-Yeol Park, Robin M. Back, Marco W.W. Nutta & Tingting Zhang. (2020) Effects of hotel website photographs and length of textual descriptions on viewers’ emotions and behavioral intentions. International Journal of Hospitality Management 87, pages 102378.
Crossref
Bahattin ÖZDEMİR & Oğuz NEBİOĞLU. (2018) Use of Menu Design Techniques: Evidences from Menu Cards of Restaurants in Alanya. Advances in Hospitality and Tourism Research (AHTR) 6:2, pages 205-227.
Crossref
James Joseph Taylor, Mark Bing, Dennis Reynolds, Kristl Davison & Tanya Ruetzler. (2018) Motivation and personal involvement leading to wine consumption. International Journal of Contemporary Hospitality Management 30:2, pages 702-719.
Crossref
Natalia Velikova, Steve Charters, Joanna Fountain, Caroline Ritchie, Nicola Fish & Tim Dodd. (2016) Status or fun? A cross-cultural examination of young consumers’ responses to images of champagne and sparkling wine. British Food Journal 118:8, pages 1960-1975.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.