Development of a beef appetizer concept for casual dining restaurants: Application of focus group interviews and consumer sensory evaluation

Shelley S. Harp, Linda C. Hoover, Kathryn L. Crockett, C. Kenny Wu

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

An alliance of beef-related groups has been formed to investigate the feasibility of developing a beef appetizer for casual dining restaurants. Focus groups were employed to gather qualitative information from casual dining restaurant consumers and kitchen managers. A consumer sensory evaluation was conducted in a restaurant environment to quantitatively test the perceptions gleaned in the focus group interviews on a larger scale. The alliance has made significant progress in developing the beef appetizer concept for the foodservice market.

Original languageEnglish
Pages (from-to)43-60
Number of pages18
JournalJournal of Hospitality and Tourism Research
Volume21
Issue number3
DOIs
StatePublished - 1998

Keywords

  • Appetizer
  • Beef
  • Casual dining restaurants
  • Consumer acceptability
  • Focus groups

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