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Internationalisation of Menus: the Case of Lebanese Restaurants

Author

Listed:
  • Said M. LADKI

    (Lebanese-American University, Beirut (Lebanon))

  • Georges TAMER

    (Lebanese-American University, Beirut (Lebanon))

Abstract

This study measures Lebanese consumer satisfaction and dining experiences at international restaurants or restaurants that offer international food items. Specifically, the study identifies which international food items are most popular in Lebanon. Results indicate that speed of service, portion size, food taste, and the inclusion of international food items on menus are important variables in predicting Lebanese consumer satisfaction. In fact, these variables account for (R2= 77.1p

Suggested Citation

  • Said M. LADKI & Georges TAMER, 2008. "Internationalisation of Menus: the Case of Lebanese Restaurants," Journal of Tourism Challenges and Trends, Romanian-American University, vol. 1(2), pages 153-166, December.
    • Handle: RePEc:rau:jurtct:v:1:y:2008:i:2:p:153-166
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