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This research aimed to understand hotel managers’ attitudes toward the provision of healthy meals. The study deployed a mailing survey to assess the managers’ perceptions. A closed-ended questionnaire was developed evaluating the role of healthy food choices in Mediterranean resort hotels. The findings showed that (1) atmosphere in the restaurant, (2) appealing display of food, and (3) eating habits and lifestyle were more important than personal health when selecting a meal. In addition, this study suggested that the managers were not ready to promote healthy eating because their customers would have been critical of this new service concept
Chen, Joseph S.; Legrand, Willy; and Solan, Philip
"Manager's Perspectives on the Provision of Healthy Meals in Resort Hotels,"
Hospitality Review: Vol. 26
, Article 3.
Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol26/iss2/3