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Journal of Foodservice Business Research Volume 24, 2021 - Issue 2
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Research Article

Variety is the spice of life! The effect of the number of side dishes and plate presentation on willingness to try Korean cuisine

Jung Kuk JangSchool of Hospitality Management, Pennsylvania State University, University Park, Pennsylvania, USACorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-6507-8744View further author information
ORCID Icon,
Anna S. MattilaSchool of Hospitality Management, Pennsylvania State University, University Park, Pennsylvania, USAView further author information
&
Hubert B. Van HoofSchool of Hospitality Management, Pennsylvania State University, University Park, Pennsylvania, USAView further author information
Pages 235-248 | Published online: 23 Feb 2021

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Jung Kuk Jang, Bi Yang & Anna Mattila. (2021) The impact of plate shape and organization on Americans’ perceptions of Korean restaurants. Journal of Foodservice Business Research 24:6, pages 730-738.
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Articles from other publishers (1)

Ardvin Kester S. Ong, Yogi Tri Prasetyo, Armand Joseph D. Esteller, Jarod E. Bruno, Kathryn Cheska O. Lagorza, Lance Edward T. Oli, Thanatorn Chuenyindee, Kriengkrai Thana, Satria Fadil Persada & Reny Nadlifatin. (2023) Consumer preference analysis on the attributes of samgyeopsal Korean cuisine and its market segmentation: Integrating conjoint analysis and K-means clustering. PLOS ONE 18:2, pages e0281948.
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