The widespread public health concerns such as obesity and chronic diseases, combined with rapidly growing modern day catering industry have resulted in demanding consumers with increased expectation regarding the nutritional quality of the food choices at restaurants. The indication of nutritional information on menus, can provide a possible solution to this growing demand for transparency and nutritional quality. However there are no regulations for such labeling in hospitality industry. This study aims to examine the impact of menu nutritional labeling on consumer food choices and the role of different factors such as health and pleasure during a fine dining experience. The study's main research objective is to examine the impact of menu nutrition labeling on customers' food choice across different demographic groups in a full service restaurant setting.

January 2012 – March 2013
Financial partner: HES-SO

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