Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.

Bosselman, Robert; Choi, Hyung-Min; Lee, Keum Sil; Kim, Eojina; Cha, Jaebin; Jeong, Jin-Yi; Jo, Mina; Ham, Sunny.

Afiliação

Bosselman R; Department of Apparel, Events & Hospitality Management, College of Human Sciences, Iowa State University, Ames, IA 50011, USA.
Choi HM; International Center for Hospitality Research & Development, Dedman School of Hospitality, Florida State University, Tallahassee, FL 32306, USA.
Lee KS; Department of Tourism Management, Jangan University, Hwaseong 18331, Korea.
Kim E; Department of Hospitality & Tourism Management, Pamplin College of Business, Virginia Tech, Blacksburg, VA 24061, USA.
Cha J; Department of Health & Medical Administration, Kyungmin University, Uijeongbu 11618, Korea.
Jeong JY; Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University, Seoul 03722, Korea.
Jo M; Division of Hotel & Tourism, College of Economics & Business Administration, The University of Suwon, Hwaseong 18323, Korea.
Ham S; Department of Food & Nutrition, Institute of Symbiotic Life-TECH, College of Human Ecology, Yonsei University, Seoul 03722, Korea.

Nutr Res Pract ; 14(3): 286-297, 2020 Jun.

Article em En | MEDLINE | ID: mdl-32528635