2.2.2—Menu design psychology

2.2.2 Menu design psychology.

• menu design focusing on the features of menu design which have positive and negative impacts and ways to study this, including the use of eye-tracking, e.g. Pavesic (2005).
• the effect of primacy and recency and menu item position on menu item choice, including a study, e.g. Dayan and Bar-Hillel (2011).
• the effect of food descriptions on menu choice, including a study, e.g. Lockyer (2006).
• Relevant issues and debates and methodology for this topic include: application to everyday life, field experiments, objective and subjective data, generalisations, validity.

This matters because —menu design psychology determines what can be inferred or chosen; begin with the stated conditions and keep the conclusion tied to the evidence.

Example: apply —menu design psychology to one small, clearly defined case, show the key step or comparison, and explain the result in words.

Boundary: —Menu design psychology is not a universal recommendation. Check the syllabus scope, assumptions, units and the limits of the evidence before generalising.