197
Views
8
CrossRef citations to date
0
Altmetric
Research Article

A Bibliometric Review of Organic Menus at Restaurants: Research Streams and Future Research Path

, , &

References

  • Antonio-Rafael, -R.-R., & Eru´Iz-Navarro, J. (2004). Changes in the intellectual structure of strategic management research: a bibliometric study of the strategic management journal, 1980–2000. Strategic Management Journal, 25(10), 981–1004. https://doi.org/10.1002/smj.397
  • Anzman-Frasca, S., Mueller, M. P., Sliwa, S., Dolan, P. R., Harelick, L., Roberts, S. B., Washburn, K., & Economos, C. D. (2015). Changes in children’s meal orders following healthy menu modifications at a regional U.S. restaurant Chain. Obesity, 23(5), 1055–1062. https://doi.org/10.1002/oby.21061
  • Aria, M., & Cuccurullo, C. (2017). bibliometrix : An R-tool for comprehensive science mapping analysis. Journal of Informetric, 11(4), 959–975. https://doi.org/10.1016/j.joi.2017.08.007
  • Arora, A., Rani, N., Devi, C., & Gupta, S. (2021). Factors affecting consumer purchase intentions of organic food through fuzzy AHP. International Journal of Quality & Reliability Management. https://doi.org/10.1108/IJQRM-01-2021-0019
  • Bar-Ilan, J. (2010). Citations to the “Introduction to informetrics” indexed by WOS, Scopus and Google Scholar. Scientometrics, 82(3), 495–506. https://doi.org/10.1007/s11192-010-0185-9
  • Bartol, T., Budimir, G., Dekleva-Smrekar, D., Pusnik, M., & Juznic, P. (2014). Assessment of research fields in Scopus and Web of Science in the view of national research evaluation in Slovenia. Scientometrics, 98(2), 1491–1504. https://doi.org/10.1007/s11192-013-1148-8
  • Bowen, J. T., & Morris, A. J. (1995). Menu design: can menus sell”. International Journal of Contemporary Hospitality Management, 7(4), 4–9. https://doi.org/10.1108/09596119510091699
  • Brandau, M., 2013. Finding Answers for Mobile Search, Retrieved 21 March 2022, from http://nrn.com/blog/finding-answers-mobile-search
  • Brinkley, C., Manser, G. M., & Pesci, S. (2021). Growing pains in local food systems: A longitudinal social network analysis on local food marketing in Baltimore County, Maryland and Chester County, Pennsylvania. Agriculture and Human Values, 38(4), 911–927. https://doi.org/10.1007/s10460-021-10199-w
  • Cerdá Suárez, L. M., Ramírez, R. R., & Sánchez, P. R. P. (2018). The influence of health and environment-focused values on restaurateur satisfaction in organic restaurants: A descriptive analysis in Spain. Cuadernos de Gestion, 18(2), 15–36. https://doi.org/10.5295/cdg.160718lc
  • Choi, J. (2015). The impact of disclosure of nutrition information on consumers’ behavioral intention in Korea. Journal of the American College of Nutrition, 34(5), 378–384. https://doi.org/10.1080/07315724.2014.939785
  • Cobo, M. J., Ju¨rgens, B., Herrero-Solana, V., Martı´nez, M. A., & Herrera-Viedma, E. (2018). Industry 4.0: A perspective based on bibliometric analysis. Procedia Computer Science, 139, 364–371. https://doi.org/10.1016/j.procs.2018.10.278
  • Dash, M. K., Singh, C., Panda, G., & Sharma, D. (2022). ICT for sustainability and socio-economic development in fishery: A bibliometric analysis and future research agenda. Environment, Development and Sustainability, 0123456789. https://doi.org/10.1007/s10668-022-02131-x
  • Das, R., Jain, K. K., & Mishra, S. K. (2018). Archival research: A neglected method in organization studies. Benchmarking: An International Journal, 25(1), 138–155. https://doi.org/10.1108/BIJ-08-2016-0123
  • Donthu, N., Kumar, S., Mukherjee, D., Pandey, N., & Lim, W. M. (2021). How to conduct a bibliometric analysis: An overview and guidelines. Journal of Business Research, 133, 285–296. https://doi.org/10.1016/j.jbusres.2021.04.070
  • Filimonau, V., & Grant, M. (2017). Exploring the concept of dining out organically: A managerial perspective. Anatolia, 28(1), 80–92. https://doi.org/10.1080/13032917.2016.1265566
  • Hagtvedt, H., & Patrick, V. M. (2008). Art Infusion: The Influence of Visual Art on the Perception and Evaluation of Consumer Products. Journal of Marketing Research, 45(3), 379–389. https://doi.org/10.1509/jmkr.45.3.379
  • Hanks, L., & Mattila, A. S. (2016). Consumer response to organic food in restaurants: A serial mediation analysis. Journal of Foodservice Business Research, 19(1), 109–121. https://doi.org/10.1080/15378020.2016.1129228
  • Harrington, R. J., Ottenbacher, M. C., & Way, K. A. (2013). QSR Choice: Key restaurant attributes and the roles of gender, age and dining frequency. Journal of Quality Assurance in Hospitality & Tourism, 14(1), 81–100. https://doi.org/10.1080/1528008X.2013.749380
  • Hinrichs, C. C. (2000). Embeddedness and local food systems: Notes on two types of direct agricultural market. Journal of Rural Studies, 16(3), 295–303. https://doi.org/10.1016/S0743-0167(99)00063-7
  • Horng, J.-S., Chou, S.-F., Liu, C.-H., & Tsai, C.-Y. (2013). Creativity, aesthetics and eco-friendliness: A physical dining environment design synthetic assessment model of innovative restaurants. Tourism Management, 36, 15–25. https://doi.org/10.1016/j.tourman.2012.11.002
  • Inwood, S. M., Sharp, J. S., Moore, R. H., & Stinner, D. H. (2009). Restaurants, chefs and local foods: Insights drawn from application of a diffusion of innovation framework. Agriculture and Human Values, 26(3), 177–191. https://doi.org/10.1007/s10460-008-9165-6
  • Jang, Y. J., Kim, W. G., & Bonn, M. A. (2011). Generation Y consumers’ selection attributes and behavioral intentions concerning green restaurants. International Journal of Hospitality Management, 30(4), 803–811. https://doi.org/10.1016/j.ijhm.2010.12.012
  • Jasrotia, S. S., & Koul, S. (2020). Do young consumers buy country made products? Evidence from India. International Journal of Management and Enterprise Development, 19(4), 378–397. https://doi.org/10.1504/IJMED.2020.110830
  • Jeong, E., & Jang, S. (2015). Healthy menu promotions: A match between dining value and temporal distance. International Journal of Hospitality Management, 45, 1–13. https://doi.org/10.1016/j.ijhm.2014.11.001
  • Jeong, E., & Jang, S. (2019). Price premiums for organic menus at restaurants: What is an acceptable level? International Journal of Hospitality Management, 77, 117–127. https://doi.org/10.1016/j.ijhm.2018.06.020
  • Jimenez-Chavez, R., Connors, P., & Josiam, B. (2016). The Influence of organic labeling and price on restaurant menu choice. Journal of Nutrition Education and Behavior, 48(7), S105. https://doi.org/10.1016/j.jneb.2016.04.279
  • Jun, J., & Arendt, S. W. (2016). Understanding healthy eating behaviors at casual dining restaurants using the extended theory of planned behavior. International Journal of Hospitality Management, 53, 106–115. https://doi.org/10.1016/j.ijhm.2015.12.002
  • Jung, J. M., Sydnor, S., Lee, S. K., & Almanza, B. (2015). A conflict of choice: How consumers choose where to go for dinner. International Journal of Hospitality Management, 45, 88–98. https://doi.org/10.1016/j.ijhm.2014.11.007
  • Kloppenburg, J., Hendrickson, J., & Stevenson, G. W. (1996). Coming in to the foodshed. Agriculture and Human Values, 13(3), 33–42. https://doi.org/10.1007/BF01538225
  • Konuk, F. A. (2019). The influence of perceived food quality, price fairness, perceived value and satisfaction on customers’ revisit and word-of-mouth intentions towards organic food restaurants. Journal of Retailing and Consumer Services, 50, 103–110. https://doi.org/10.1016/j.jretconser.2019.05.005
  • Koseoglu, M. A. (2016). Growth and structure of authorship and co-authorship network in the strategic management realm: Evidence from the strategic management journal. BRQ Business Research Quarterly, 19(3), 153–170. https://doi.org/10.1016/j.brq.2016.02.001
  • Kumar, S., Sureka, R., & Vashishtha, A. (2020). The Journal of Heritage Tourism : A bibliometric overview since its inception. Journal of Heritage Tourism, 15(4), 365–380. https://doi.org/10.1080/1743873X.2020.1754423
  • Labelle, J. (2004). A Recipe for Connectedness. Food, Culture & Society, 7(2), 81–96. https://doi.org/10.2752/155280104786577879
  • Le, M. H., & Nguyen, P. M. (2022). Integrating the theory of planned behavior and the norm activation model to investigate organic food purchase intention: Evidence from Vietnam. Sustainability, 14(2), 1–16. https://doi.org/10.3390/su14020816
  • Liu, S. Q., Bogicevic, V., & Mattila, A. S. (2018). Circular vs. angular servicescape: “Shaping” customer response to a fast service encounter pace. Journal of Business Research, 89(April 2017), 47–56. https://doi.org/10.1016/j.jbusres.2018.04.007
  • Liu, S. Q., Choi, S., & Mattila, A. S. (2019). Love is in the menu: Leveraging healthy restaurant brands with handwritten typeface. Journal of Business Research, 98(September 2018), 289–298. https://doi.org/10.1016/j.jbusres.2019.02.022
  • Lo, A., King, B., & Mackenzie, M. (2017). Restaurant customers’ attitude toward sustainability and nutritional menu labels. Journal of Hospitality Marketing & Management, 26(8), 846–867. https://doi.org/10.1080/19368623.2017.1326865
  • Lu, L., & Chi, C. G. (2018). An examination of the perceived value of organic dining. International Journal of Contemporary Hospitality Management, 30(8), 2826–2844. https://doi.org/10.1108/IJCHM-05-2017-0267
  • Lu, L., & Gursoy, D. (2017). Does offering an organic food menu help restaurants excel in competition? An examination of diners’ decision-making. International Journal of Hospitality Management, 63, 72–81. https://doi.org/10.1016/j.ijhm.2017.03.004
  • McCall, M., & Lynn, A. (2008). The effects of restaurant menu item descriptions on perceptions of quality, Price, and purchase intention. Journal of Foodservice Business Research, 11(4), 439–445. https://doi.org/10.1080/15378020802519850
  • Michael Hall, C. (2011). Publish and perish? Bibliometric analysis, journal ranking and the assessment of research quality in tourism. Tourism Management, 32(1), 16–27. https://doi.org/10.1016/j.tourman.2010.07.001
  • Michel, C., Velasco, C., Gatti, E., & Spence, C. (2014). A taste of Kandinsky: Assessing the influence of the artistic visual presentation of food on the dining experience. Flavour, 3(7), 1–10. https://doi.org/10.1186/2044-7248-3-7
  • Mishra, H. G., Pandita, S., Bhat, A. A., Mishra, R. K., & Sharma, S. (2022). Tourism and carbon emissions: A bibliometric review of the last three decades: 1990–2021. Tourism Review, 77(2), 636–658. https://doi.org/10.1108/TR-07-2021-0310
  • Mulet-Forteza, C., Genovart-Balaguer, J., Merigó, J. M., & Mauleon-Mendez, E. (2019). Bibliometric structure of IJCHM in its 30 years. International Journal of Contemporary Hospitality Management, 31(12), 4574–4604. https://doi.org/10.1108/IJCHM-10-2018-0828
  • Murdoch, J., Marsden, T., & Banks, J. 2017. Quality, Nature, and Embeddedness: Some theoretical considerations in the context of the food sector In M. Richard, (Ed.). Economic Geography. Vol. 76. 2. 107–126. Routledge. https://doi.org/10.4324/9781315237213-6
  • National Restaurant Association. 2014. Video: What Do Consumers Look for in a Restaurant?, http://www.restaurant.org/News-Research/News/video-What-do-consumers-look-for-in-a-restaurant
  • Oliveira, R. C. D., Fernandes, A. C., Proença, R. P. D. C., Hartwell, H., Rodrigues, V. M., & Fiates, G. M. R. (2017). Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom. Revista de Nutrição Rev. Nutri, 30(3), 321–332. https://doi.org/10.1590/1678-98652017000300005
  • Pesci, S., & Brinkley, C. (2021). Can a Farm-to-Table restaurant bring about change in the food system? A case study of Chez Panisse. Food, Culture and Society. https://doi.org/10.1080/15528014.2021.1948754
  • Ponnam, A., & Balaji, M. S. (2014). Matching visitation-motives and restaurant attributes in casual dining restaurants. International Journal of Hospitality Management, 37, 47–57. https://doi.org/10.1016/j.ijhm.2013.10.004
  • Poulston, J., & Yiu, A. Y. K. (2011). Profit or principles: Why do restaurants serve organic food? International Journal of Hospitality Management, 30(1), 184–191. https://doi.org/10.1016/j.ijhm.2010.04.004
  • Raj, V. A., & Rai, U. K. (2018). Factor Influencing Consumers Attitude towards Organic Products. IUJ Journal of Management, 6(2), 46–50. https://eoi.citefactor.org/10.11224/IUJ.06.02.09
  • Ryu, K., & Han, H. (2011). New or repeat customers: How does physical environment influence their restaurant experience? International Journal of Hospitality Management, 30(3), 599–611. https://doi.org/10.1016/j.ijhm.2010.11.004
  • Schoolman, E. D. (2018). Do direct market farms use fewer agricultural chemicals? Evidence from the U.S. census of agriculture. Renewable Agriculture and Food Systems, 34(5), 415–429. https://doi.org/10.1017/S1742170517000758
  • Schubert, F., Kandampully, J., Solnet, D., & Kralj, A. (2010). Exploring Consumer Perceptions of Green Restaurants in the US. Tourism and Hospitality Research, 10(4), 286–300. https://doi.org/10.1057/thr.2010.17
  • Scozzafava, G., Contini, C., Romano, C., & Casini, L. (2017). Eating out: Which restaurant to choose? British Food Journal, 119(8), 1870–1883. https://doi.org/10.1108/BFJ-12-2016-0591
  • Shapiro, C. (1983). Premiums for High Quality Products as Returns to Reputations. The Quarterly Journal of Economics, 98(4), 659–679. https://doi.org/10.2307/1881782
  • Shin, Y. H., Im, J., Jung, S. E., & Severt, K. (2018). The theory of planned behavior and the norm activation model approach to consumer behavior regarding organic menus. International Journal of Hospitality Management, 69, 21–29. https://doi.org/10.1016/j.ijhm.2017.10.011
  • Shin, J., & Mattila, A. S. (2019). When organic food choices shape subsequent food choices: The interplay of gender and health consciousness. International Journal of Hospitality Management, 76(March 2018), 94–101. https://doi.org/10.1016/j.ijhm.2018.04.008
  • Shin, Y. H., Moon, R., & Severt, K. (2017). The effect of environmental values and attitudes on consumer willingness to pay more for organic menus: A value-attitude-behavior approach. Journal of Hospitality and Tourism Management, 33, 113–121. https://doi.org/10.1016/j.jhtm.2017.10.010
  • Singh, S., Raj, V. A., & Raj, S. (2021). Role of Organic Food in Meeting Sustainable Development Goals. AD VALOREM - Journal of Law, 8(I), 47–52.
  • Sloan, A. E. (2003). Top 10 trends to watch and work on: 2003. Food Technology, 57(4), 30–50.
  • Small, H. (1973). Co-citation in the scientific literature: A new measure of the relationship between two documents. Journal of the American Society for Information Science, 24(4), 265–269. https://doi.org/10.1002/asi.4630240406
  • Suher, J., Szocs, C., & Ittersum, K. (2017). The Influence of Visual aesthetics on food choice: The moderating effect of food processing. Advances in Consumer Research, 45, 901–902.
  • Tiberius, V., Rietz, M., & Bouncken, R. (2020). Performance Analysis and Science Mapping of Institutional Entrepreneurship Research. Administrative Sciences, 10(3), 69. https://doi.org/10.3390/admsci10030069
  • Tikkanen, I., & Kasurinen, A. (2012). Development process of organic and local food breakfasts. British Food Journal, 114(5), 636–646. https://doi.org/10.1108/00070701211229936
  • van Doorn, J., & Verhoef, P. C. (2011). Willingness to pay for organic products: Differences between virtue and vice foods. International Journal of Research in Marketing, 28(3), 167–180. https://doi.org/10.1016/j.ijresmar.2011.02.005
  • van Eck, N. J., & Waltman, L. (2010). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523–538. https://doi.org/10.1007/s11192-009-0146-3
  • Van Loo, E. J., Caputo, V., Nayga, R. M., Meullenet, J.-F., & Ricke, S. C. (2011). Consumers’ willingness to pay for organic chicken breast: Evidence from choice experiment. Food Quality and Preference, 22(7), 603–613. https://doi.org/10.1016/j.foodqual.2011.02.003
  • Waltman, L., van Eck, N. J., & Noyons, E. C. M. (2010). A unified approach to mapping and clustering of bibliometric networks. Journal of Informetrics, 4(4), 629–635. https://doi.org/10.1016/j.joi.2010.07.002
  • Wang, Y.-F., Chen, S.-P., Lee, Y.-C., & Tsai, C.-T. (2013). Developing green management standards for restaurants: An application of green supply chain management. International Journal of Hospitality Management, 34(1), 263–273. https://doi.org/10.1016/j.ijhm.2013.04.001
  • Willer, H., Trávníček, J., Meier, C., & Schlatter, B. (2022). The World of Organic Agriculture Statistics and Emerging Trends 2022. The World of Organic Agriculture: Statistics and Emerging Trends. https://doi.org/10.4324/9781849775991
  • Wu, F., Samper, A., Morales, A. C., & Fitzsimons, G. J. (2017). It’s too pretty to use! when and how enhanced product aesthetics discourage usage and lower consumption enjoyment. Journal of Consumer Research, 44(3), 651–672. https://doi.org/10.1093/jcr/ucx057
  • Ye, Q., Song, H., & Li, T. (2012). Cross-institutional collaboration networks in tourism and hospitality research. Tourism Management Perspectives, 2–3, 55–64. https://doi.org/10.1016/j.tmp.2012.03.002
  • Yu, X., & Liu, S. Q. (2021). Is your food organic? examining the role of food aesthetics in restaurant Marketing. Journal of Hospitality & Tourism Research, 10963480211067276. https://doi.org/10.1177/10963480211067275
  • Zupic, I., & Čater, T. (2015). Bibliometric methods in management and organization. Organizational Research Methods, 18(3), 429–472. https://doi.org/10.1177/1094428114562629

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:

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:

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.