The purpose of this study is to examine the effect of food nomenclature on perceived desirability of various food items. Both understanding how to make menu items more desirable and increasing efficiency in food marketing is invaluable far corporations and businesses looking to bring in new customers and increase profits. Two hundred twelve participants were given one of two surveys evaluating desirability of ten food items entitled either in French or English. In addition to jive demographic questions, participants were asked how much they would be willing to pay far, how likely they were to buy, and how delicious they expected the different food items to taste. Independent samples t-tests found a significant difference in the amount individuals were willing to spend on foods with French titles. The results of this study suggest that restaurant owners can charge more for menu items with French nomenclature without losing sales.
"The Impact of French Titles on Food Preference,"
Intuition: The BYU Undergraduate Journal in Psychology: Vol. 6
, Article 9.
Available at: https://scholarsarchive.byu.edu/intuition/vol6/iss1/9