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Journal of Hospitality & Tourism Research, Vol. 21, No. 3, 43-60 (1998)
DOI: 10.1177/109634809802100304

Development of a Beef Appetizer Concept for Casual Dining Restaurants: Application of Focus Group Interviews and Consumer Sensory Evaluation

Shelley S. Harp

Texas Tech University

Linda C. Hoover

Texas Tech University

Kathryn L. Crockett

Texas Tech University

C. Kenny Wu

Texas Tech University

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 restau rant environment to quantitatively test the perceptions gleaned in the focus group interviews on a larger scale. The alliance has made significant progress in develop ing the beef appetizer concept for the foodservice market.

Key Words: Key words: appetizer • beef • casual dining restaurants • consumer acceptability • focus groups


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