Menu Planning is the systematic process of designing and structuring food and beverage offerings in a餐饮 operation, distinguished by its strategic integration of nutritional, economic, cultural, and operational considerations to meet specific consumer needs and organizational objectives.
498
Publications
20.4K
Citations
1.4K
Authors
568
Institutions
Publications per year
2017–2026
146
Publications
498
User learning and performance with marking menus
Gordon Kurtenbach, William Buxton · 1994 · 335 citations · Full text
A predictive model of menu performance
Andy Cockburn, Carl Gutwin, Saul Greenberg · 2007 · 303 citations
Arts, Design, Design Optimization +14
1–5 of 498
Authors
1.4K
- SN
8
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- SL
7
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- LW
7
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- RW
6
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- CR
6
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1–5 of 1.4K
Institutions
568
University of Toronto
Toronto, Canada
11 h-index
23 publications
1.8K citations
Pennsylvania State University
State College, United States
9 h-index
13 publications
500 citations
Cornell University
Ithaca, United States
8 h-index
13 publications
672 citations
Hunter New England Local Health District
Newcastle, Australia
8 h-index
61 publications
2K citations
Bournemouth University
Poole, United Kingdom
8 h-index
19 publications
1.2K citations
Harvard University
Cambridge, United States
8 h-index
31 publications
1.5K citations
University of Newcastle Australia
Newcastle, Australia
8 h-index
64 publications
1.9K citations
Hunter Medical Research Institute
Newcastle, Australia
8 h-index
58 publications
1.7K citations
1–8 of 568
Venues
- International Journal of Hospitality Management
28 publications · 1.6K citations
21
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- Journal of the American Dietetic Association
JADA · 35 publications · 1.2K citations
20
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- Appetite
18 publications · 848 citations
16
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- International Journal of Contemporary Hospitality Management
11 publications · 648 citations
11
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- Journal of Foodservice Business Research
JFBR · 12 publications · 436 citations
11
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1–5