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.

Measuring Service Performance
Measuring Service Performance

Author: Ralf Lisch

Publisher: Routledge

Published: 2016-05-06

Total Pages: 212

ISBN-13: 1317099109

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In service societies, the tertiary sector has long become the primary sector in terms of GDP and employment. Quality research and testing means better service, and success in the service industries demands quality. Nonetheless, complaints about insufficient, inconsistent or bad service abound. Quality decides on success and failure. Where so much is at stake, management decisions call for systematic research and consumers look for relevant results that provide guidance in complex markets. Research into quality and customer satisfaction gets to the core of a business. However, many so-called studies hardly meet essential criteria of empirical research and deliver artefacts rather than facts. This book puts an end to common misconceptions of quality studies. Measuring Service Performance is an appeal for an approach to quality research that meets quality criteria itself. It is a compelling argument against widespread but rather dubious dealings with measurement, data and statistics. Ralf Lisch calls for a reconsideration of the research process, focussing on content instead of method and adding meaning to results. Because service excellence deserves research excellence. Written in a practical, accessible style, the book offers practitioners as well as market researchers, MBA students and others involved in the service sector a critical analysis and discussion of the essentials of 'Practical Research for Better Quality'.

Shopping Environments
Shopping Environments

Author: Peter Coleman

Publisher: Routledge

Published: 2007-06-07

Total Pages: 481

ISBN-13: 1136366504

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Shopping centers have become the most common of shopping environments and have influenced the make-up of cities around the world. However, in recent years, the enclosed "mall" has evolved and diversified with new types of retail environments that were developed to better suit their locale and meet public expectation. This design guide has over 600 illustrations that present the core values and considerations that make a successful retail center: location, catchment user needs, as well as access and layout. Covering everything from site master planning to the essentials of public facilities and the technical systems, this is essential reading for architects of contemporary shopping centers. A series of international examples showcasing different types of shopping environments are included to cover the wide range of designs that have occurred in recent years. From the "out of town" mall to retail parks and mixed use town center developments, the best of contemporary design is illustrated to provide both practical information and inspiration.

Consumer Culture and Society
Consumer Culture and Society

Author: Wendy Wiedenhoft Murphy

Publisher: SAGE Publications

Published: 2016-07-27

Total Pages: 184

ISBN-13: 1506351034

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The author is a proud sponsor of the 2020 SAGE Keith Roberts Teaching Innovations Award—enabling graduate students and early career faculty to attend the annual ASA pre-conference teaching and learning workshop. Consumer Culture and Society offers an introduction to the study of consumerism and mass consumption from a sociological perspective. It examines what we buy, how and where we consume, the meanings attached to the things we purchase, and the social forces that enable and constrain consumer behavior. Opening chapters provide a theoretical overview and history of consumer society and featured case studies look at mass consumption in familiar contexts, such as tourism, food, and higher education. The book explores ethical and political concerns, including consumer activism, indebtedness, alternative forms of consumption, and dilemmas surrounding the globalization of consumer culture.

Current Issues in Hospitality and Tourism
Current Issues in Hospitality and Tourism

Author: A. Zainal

Publisher: CRC Press

Published: 2012-08-22

Total Pages: 668

ISBN-13: 041562133X

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Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the present issues so that we are able to remedy problems on the horizon. Current Issues in Hospitality and Tourism: Research and Innovations is a complilation of research in the broad realm of hospitality and tourism. This book is divided into eight sections covering the following broad themes: – Training and education (hospitality students learning); – Organization and management (practical issues and current trends in the hotel, catering and tourism industry); – Product and food innovation; – Marketing; – Islamic hospitality and tourism issues; – Gastronomy; – Current trends; – Tourism The contributions, from different parts of the globe, present a new outlook for future research, including theoretical revelations and innovations, environmental and cultural exploration aspects, tourist destinations and other recreation and ecotourism aspects of the hospitality and tourism industry. Current Issues in Hospitality and Tourism: Research and Innovations will be useful as a reference for academics, industry practitioners and policy makers, and for those with research interests in the fields of hotels, tourism, catering and gastronomy.