Abstract
The low carbohydrate (low-carb) movement has been impacting all facets of the hospitality industry including restaurants, hotels, airlines and conventions. The purpose of this study was to identify business travelers' low-carb diet practices and to understand their experiences with low-carbohydrate menus during business trips. The findings indicate that the respondents' experiences with low-carb foods during their business trips are influential in predicting their behavior regarding following a diet in the future. The findings imply that the hospitality industry facets interfacing with business travelers need to continue development of low-carb menu offerings if they are to meet business travelers' needs.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
