Exploring Guest Preferences of Breakfast Menu: Conjoint Analysis

被引：7

作者：

Lee, Seung Hyun ^{[1
]}

Lee, Jaeyong ^{[2
]}

Neilson, Sara M. F. ^{[3
]}

机构：

[1] East Carolina Univ, Coll Business, Sch Hospitality Leadership, RW304 Rivers Bldg, Greenville, NC 27858 USA

[2] Premier Resort Management LLC, Revenue Management, Daytona Beach, FL USA

[3] East Carolina Univ, Greenville, NC 27858 USA

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2018年 / 16卷 / 02期

关键词：

Breakfast; conjoint analysis; guest preferences; menu selection;

D O I：

10.1080/15428052.2017.1352546

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Many lodging operations offer a complimentary breakfast as a sales tool, a part of the brand standard distinguishing and leverage, to attract more travelers. However, there is dearth of studies focusing on which food and beverage items a hotel should decide to include at the breakfast. This study identifies which bundle of breakfast items were most preferred by travelers. Pilot survey was collected from guests to identify breakfast attributes and levels to be included in the main study. The main survey was collected using Web based panels from a marketing firm. Choice-based conjoint (CBC) experiments were carried out for data analysis. The findings suggest that managers should keep fruit bowl, waffle, scrambled egg, and coffee on their menu as core items.

引用

页码：149 / 164

页数：16

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