Buch, Englisch, 208 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 453 g
Consumer Behaviour in the International Restaurant Sector
Buch, Englisch, 208 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 453 g
ISBN: 978-1-138-15159-8
Verlag: CRC Press
Culinary Taste: Consumer Behaviour in the International Restaurant Sector looks at the factors that influence our culinary tastes and dining behaviour, illustrating how they can translate into successful business in industry.With a foreword from Prue Leith, restaurateur, author, teacher, and prolific cookery writer and novelist, and a list of well-known and respected international contributors from the UK, France, Australia and Hong Kong, this text discusses the issues involved from a multitude of angles.
Zielgruppe
Professional Practice & Development
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Foreword (Leith); Introduction (Sloan); The social construction of taste (Seymour); The postmodern palate: dining out in the individualized era (Sloan); Taste and space: eating out in the city today (Bell); Chic cuisine: the impact of fashion on food (Finkelstein); The shock of the new: a sociology of nouvelle cuisine (Wood); Contemporary lifestyles: the case of wine (Demossier); Shaping culinary taste: the influence of commercial operators(Brookes); Gender and culinary taste (Wood); Developing a taste for health (Fouillé); My most memorable meal ever! Hospitality as an emotional experience (Lashley, Morrison, Randall); Index
