Is food and beverage management in a rut? (Roy C Wood); What do we really know about the requirements of food and beverage consumers? Food and beverage markets in the modern age (Roy C Wood); How important is the meal experience? Choices, menus and dining environments (Roy C Wood); Is McDonaldization inevitable? Standardization and differentiation in food and beverage organizations (J Stephen Taylor); Strategic purchasing policy. Reality or chimera in the foodservice sector (Donald H Sloan); How does the media influence public taste for food and beverage? The role of the media in forming customer attitudes towards food and beverage provision (Sandie Randall); Do restaurant reviews really affect an establishment's reputation and performance? The role of food journalism in restaurant success and failure (Joseph E Fattorini); Can hotel restaurants ever be profitable? Short and long-run perspectives (Michael J Riley); How can we better understand operational productivity in food and beverage? A resource substitution framework (Michael J Riley); Why are there so many celebrity chefs and cooks (and do we need them)? Culinary cultism and crassness on television and beyond (Roy C Wood); Is food an art form? Pretentiousness and pomposity in cookery (Roy C Wood); Is there such a thing as beverage management? Drink and the food and beverage consumer (Joseph E Fattorini); What are the implications of tourism destination identity for food and beverage policy? Culture and cuisine in a changing global marketplace (Michael J Riley); Are restaurant dress codes in decline? The ever changing nature of food snobbery (Erwin Losekoot & Matthew J Alexander); Should smoking in restaurants be banned? The current state of debate (Dennis P Nickson); What lessons can be learned from the history of dining out? Some influences on current trends in the UK (John O'Connor).