Consumer Restaurant Behavior
Consumer Restaurant Behavior

Author:

Publisher:

Published: 1984

Total Pages: 100

ISBN-13:

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Abstract: A report for restaurant managers describes the results of a survey conducted in 5 major US cities (Chicago, New York, San Francisco, Denver, and Atlanta) to assess consumer motivations concerning desired restaurant characteristics and specific occasions for frequenting sit-down restaurants. Seven basic restaurant occasion types are indentified and discussed. These occasions include: fast and inexpensive; restaurant familiarity; personal convenience; business or social obligation; family meal; a special night out; and social fun. The questionnaire items and specific consumer attitudes concerning each of these occasions are discussed. A summary tabulation of the results of this survey is appended.

Hotel and Restaurant Industries
Hotel and Restaurant Industries

Author: Judith M. Nixon

Publisher: Greenwood

Published: 1988

Total Pages: 256

ISBN-13:

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Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materials published in the 1980s, but earlier works are included if they have historic value or are still useful. Two appendices are included: a list of state and national/international associations, and a list of colleges offering hotel, restaurant, and foodservice programs.

International Tourism and Hospitality in the Digital Age
International Tourism and Hospitality in the Digital Age

Author: Kumar, Suresh

Publisher: IGI Global

Published: 2015-04-30

Total Pages: 361

ISBN-13: 1466682698

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Tourism is one of the most rapidly evolving industries of the twenty-first century. The economy of many countries all over the world depends on their ability to attract visitors and maintain a distinct edge in a highly competitive market. International Tourism and Hospitality in the Digital Age brings together the best practices for growth, development, and strategic management within the tourism and hospitality industries. Highlighting comparative research that explores the cross-cultural contexts and societal implications of tourism, this book is an essential resource for professionals, researchers, academics, and students interested in a contemporary approach to promoting, managing, and maximizing profitability of leisure and recreation services.

A Guide to the Psychology of Eating
A Guide to the Psychology of Eating

Author: Leighann R. Chaffee

Publisher: Bloomsbury Publishing

Published: 2022-01-13

Total Pages: 384

ISBN-13: 1350125121

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Why are spicy cuisines characteristic of hot climates? Does our stomach or our brain tell us when it is time to eat? And how do we decide if bugs are food? Employing a learner-centered approach, this introduction to the psychological mechanisms of consumption engages readers with questions and cross-cultural examples to promote critical analysis and evidence-based comprehension. The discipline of psychology provides an important perspective to the study of eating, given the remarkable complexity of our food environments (including society and culture), eating habits, and relationships with food. As everything psychological is simultaneously biological, the role of evolutionary pressures and biopsychological forces are bases to explore complex processes within the book, such as sensation and perception, learning and cognition, and human development. The authors illuminate contemporary eating topics, including the scope and consequences of overnutrition, the aetiology of eating disorders, societal focus on dieting and body image, controversies in food policy, and culture-inspired cuisine. Supplemental resources and exercises are provided in a pedagogically-focused companion website.

Food and Beverage Management
Food and Beverage Management

Author: Bernard Davis

Publisher: Routledge

Published: 2013-01-11

Total Pages: 412

ISBN-13: 1136001220

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This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.