| Autor: |
Hsin-Hui Hu, H. G. Parsa, Jin Lin Zhao |
| Předmět: |
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| Zdroj: |
International Journal of Contemporary Hospitality Management; 2006, Vol. 18 Issue 2/3, p110-122, 13p, 2 Charts, 3 Graphs |
| Abstrakt: |
Purpose — The aim of this paper is to understand the price-ending strategies in European restaurants and make practical suggestions to the managers. Design/methodology/approach — Data were collected from restaurant menus in three European countries. Results were compared with those of USA and Taiwan. Findings — The price-ending strategies of European restaurants are distinctly different from those of the USA and, interestingly, have more in common with those of Taiwan. Research limitations/implications — The small sample size is a concern. Data were limited to three countries. Inclusion of more European restaurants is highly desired, especially with the Euro as a common currency, Practical implications — Restaurant companies could have better understanding of the impact of cultural differences, while implementing price-ending strategies. Originality/value — This paper presents a case where cultural differences are of significant economic value in setting restaurant menu prices. In Europe, dining out is considered more a cultural activity than a utilitarian participation. The historical roots of the usage of digit zero in a European context are presented here. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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