Tüketiciler Açısından Menü Tasarımında Önemli Kriterlerin Belirlenmesi

Thanks to the people who are become conscious and get in the habit of eating and drinking outside, the significance is given to the food and beverage industry has increased. All these progression have increased the significance of the prepared menus in services. With the development of perception and knowledge of nutrition, the awakening of public designing and planning of the menu has started to come into more prominence. The purpose of this study; is to determine the significiant criteria in the design of menu for consumers. The population of the study constitutes the 2133 students study in Gazi University the Faculty of Tourism. Because it is hard to reach the entire universe, the way of calculation sample is preferred and by using the questionnaire techniques on 287 students. The datas of survey have been analyzed by transfering to the SPSS 16.0 Statistic Packaged Software. Categorical variables were presented as number and percentage, continuous variables were presented as average ±SD. One Way Anova analysis was used in comparing of three or more groups for comparison of menu design scores according to descriptive attributes, and t-test for independent groups was used for two groups' comparison. The difference has been found meaningful statistically within all analysis as p < 0.05. When all consumers were assessed according to gender and section variables meaningful statistical differences were observed (p < 0.05) between groups along menu design perception scores. When consumers were analyzed according to their birthplace variable no meaningful differences were observed (p >0.05) among groups for menu design perception scores.