Transcription of A Study of the Factors on Menu Design for Airlines Catering
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A Study of the Factors on Menu Design for Airlines Catering
Journal of Tourism and Hospitality Management December 2016, Vol. 4, No. 2, pp. 88-105 ISSN: 2372-5125 (Print), 2372-5133 (Online) Copyright The Author(s). All Rights Reserved. Published by American Research Institute for Policy Development DOI: URL: A Study of the Factors on menu Design for Airlines Catering Wen-Hwa Ko1 & Fang-Rong Chen Abstract The purpose of this Study was to discuss of the Factors on menu Design for Airlines Catering . The method was using in depth semi-structured interview. The result of the Study showed that the Airlines meal Design must consider from the view of production constructs including the cost, production method, food material selects, taste and appearance, the hygienic security, the route and flying time, the tableware limitation, and the management, and consumer surface including.
92 Journal of Tourism and Hospitality Management, Vol. 4(2), December 2016 Freshness of food is an important indicator of products themselves (Johns &
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