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  • Michał Folwarczny, PhD

    Current affiliation: University of Galway

    Bio

    Lecturer Above the Bar in Marketing, J.E. Cairnes School of Business & Economics, University of Galway




    In the context of designing menus and presenting dishes, how might restaurant owners and chefs incorporate natural environmental cues to enhance the perceived healthiness of their menu items, particularly those that may be considered less healthy?

    How can hospitality managers use insights from this research to strategically design restaurant settings or dining environments to positively influence customers' perceptions of the healthiness and calorie content of the meals offered?

    Naturally green, irrationally lean: How background scenery affects calorie judgments

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