Position Effects of Menu Item Displays in Consumer Choices: Comparisons of Horizontal Versus Vertical Displays
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Jungkeun | - |
dc.contributor.author | Hwang, Euejung | - |
dc.contributor.author | Park, Jooyoung | - |
dc.contributor.author | Lee, Jacob C. | - |
dc.contributor.author | Park, Jongwon | - |
dc.date.accessioned | 2021-09-01T15:41:33Z | - |
dc.date.available | 2021-09-01T15:41:33Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2019-05 | - |
dc.identifier.issn | 1938-9655 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/65839 | - |
dc.description.abstract | Consumers typically make choices based on a menu that lists a variety of food items. Prior research has shown that the position of food items within a menu (center vs. edge) can impact choices (e.g., edge preference and edge aversion). This research extends the literature by demonstrating that the display format of a menu (horizontal vs. vertical displays) can determine the relative impact of these influences. Two experiments find that the middle options are preferred when food options are displayed horizontally (vs. vertically), whereas the edge items are preferred under a vertical display (vs. a horizontal display). These differences extend to different types of foods (food vs. beverage), and to even and odd numbers of options (e.g., four vs. five). These findings increase the understanding of how food item displays can influence consumer choices, and provide important implications for practitioners and policymakers, including how to effectively position food items. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | SAGE PUBLICATIONS INC | - |
dc.subject | FOOD | - |
dc.subject | COMPROMISE | - |
dc.subject | NUDGE | - |
dc.title | Position Effects of Menu Item Displays in Consumer Choices: Comparisons of Horizontal Versus Vertical Displays | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Park, Jongwon | - |
dc.identifier.doi | 10.1177/1938965518778234 | - |
dc.identifier.scopusid | 2-s2.0-85048048014 | - |
dc.identifier.wosid | 000463630700004 | - |
dc.identifier.bibliographicCitation | CORNELL HOSPITALITY QUARTERLY, v.60, no.2, pp.116 - 124 | - |
dc.relation.isPartOf | CORNELL HOSPITALITY QUARTERLY | - |
dc.citation.title | CORNELL HOSPITALITY QUARTERLY | - |
dc.citation.volume | 60 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 116 | - |
dc.citation.endPage | 124 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | ssci | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Social Sciences - Other Topics | - |
dc.relation.journalResearchArea | Business & Economics | - |
dc.relation.journalResearchArea | Sociology | - |
dc.relation.journalWebOfScienceCategory | Hospitality, Leisure, Sport & Tourism | - |
dc.relation.journalWebOfScienceCategory | Management | - |
dc.relation.journalWebOfScienceCategory | Sociology | - |
dc.subject.keywordPlus | FOOD | - |
dc.subject.keywordPlus | COMPROMISE | - |
dc.subject.keywordPlus | NUDGE | - |
dc.subject.keywordAuthor | restaurant menu | - |
dc.subject.keywordAuthor | horizontal versus vertical displays | - |
dc.subject.keywordAuthor | edge advantage | - |
dc.subject.keywordAuthor | edge aversion | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
(02841) 서울특별시 성북구 안암로 14502-3290-1114
COPYRIGHT © 2021 Korea University. All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.