CHAPTER 2 review of related lit and studies 
CHAPTER 2
Review of Related Literature and Studies
This chapter consists of the review of related literature and studies from local and foreign which the researchers have scanned and reviewed to expound the topic that is being studied.
Foreign Literature
Restaurants, fine-dining or not, should offer the right meal combinations. In the food industry, it is crucial to create good and effective meal combinations since most of the time, restaurants tend to compromise especially when their target market expects low-priced meals that could still be satisfying.
According to Manfred Urs Koch (2011), who compiled a lot of studies involving meal combinations, having a great meal combination won’t just give the customer the satisfaction they deserve but it will also give the right benefits that the body needs even if the said meals are comprised by simple ingredients. Poor meal combinations might cause the enlargement of the intestine and can be the cause of excess eating that leads to obesity.
According to Fatimah (2011), Operational decisions and actions related to menu such as standardizing and offering a consistent quality, minimizing service failures, accurately predicting demand to menu items, and assuring food safety are essential components of providing a prosperous meal experience. For instance, customers may be dissatisfied when their orders are delayed or cannot be served due to shortage of ingredients because of poor sales forecasting. Moreover, customers who are attentive to food safety issues may assess all visible cues such as cleanliness of utensils, serving temperature and personal hygiene of service staff in order to be certain the safety level of food and these assessments may influence their satisfaction with meal experience.
Behmen – Milicevic said in his blog in POS Sector for Restaurants and Bars that dishes from the menu combos are the best selling items of a restaurant and the most often choice of the guests no matter of its price. It is
Review of Related Literature and Studies
This chapter consists of the review of related literature and studies from local and foreign which the researchers have scanned and reviewed to expound the topic that is being studied.
Foreign Literature
Restaurants, fine-dining or not, should offer the right meal combinations. In the food industry, it is crucial to create good and effective meal combinations since most of the time, restaurants tend to compromise especially when their target market expects low-priced meals that could still be satisfying.
According to Manfred Urs Koch (2011), who compiled a lot of studies involving meal combinations, having a great meal combination won’t just give the customer the satisfaction they deserve but it will also give the right benefits that the body needs even if the said meals are comprised by simple ingredients. Poor meal combinations might cause the enlargement of the intestine and can be the cause of excess eating that leads to obesity.
According to Fatimah (2011), Operational decisions and actions related to menu such as standardizing and offering a consistent quality, minimizing service failures, accurately predicting demand to menu items, and assuring food safety are essential components of providing a prosperous meal experience. For instance, customers may be dissatisfied when their orders are delayed or cannot be served due to shortage of ingredients because of poor sales forecasting. Moreover, customers who are attentive to food safety issues may assess all visible cues such as cleanliness of utensils, serving temperature and personal hygiene of service staff in order to be certain the safety level of food and these assessments may influence their satisfaction with meal experience.
Behmen – Milicevic said in his blog in POS Sector for Restaurants and Bars that dishes from the menu combos are the best selling items of a restaurant and the most often choice of the guests no matter of its price. It is
References: J. Nutr. March 1, 2003 vol. 133 no. 3 841S-843S http://jn.nutrition.org/content/133/3/841S.full Publication Info. 1996. Thesis (B.S. in Commerce major in Marketing Management)--De La Salle University, 1996. International Journal of Gastronomy and Food Science Fatimah et al., 2011 Int. J. Hosp. Manag., 30 (2011), pp. 38–45 Laugh with Health: The Complete Guide to Health, Diet, Nutrition and Natural Food Exile Publishing, 2011 Journal of Financial Economics