Consumer Behaviour in the International Restaurant SectorBy
- Donald Sloan, Head of Department of Hospitality, Leisure and Tourism Management, Oxford Brookes University, UK
Second and final year undergraduate students on hotel and catering course and beyond to postgraduate level; also for the increasing number of undergraduate degrees in culinary arts, as well as practitioner market.
Published: November 2003
Imprint: Butterworth Heinemann
"This fascinating text provides an insight into our food choices and our dining behaviour. It is an excellent read for those like me who work in the restaurant sector, or for anyone with a passion for food and wine. I warmly recommend it." Raymond Blanc
- 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 (FouillÃ©); My most memorable meal ever! Hospitality as an emotional experience (Lashley, Morrison, Randall); Index