Culinary taste : consumer behaviour in the international restaurant sector / edited by Donald Sloan.
Material type:
TextPublisher: Oxford : Elsevier Butterworth-Heinemann, 2004Edition: 1st edDescription: xvii, 189 pContent type: text Media type: computer Carrier type: online resourceISBN: 9780080476957 (ebook)Subject(s): Gastronomy | Food habits | Consumer behavior -- Restaurants | Travel and Tourism | Hospitality & service industries | Hotel & catering tradesGenre/Form: Online access: Click here to access online Also available in printed form ISBN 9780750657679Summary: Exploring the way that culinary taste, as expressed in commercial restaurant settings, can be influenced by factors including the media, gender issues, health issues, marketing and geography, this book considers the way that this can be translated into successful business in industry. 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.
| Item type | Current library | Home library | Class number | Status | Date due | Barcode | Item reservations | |
|---|---|---|---|---|---|---|---|---|
E-book
|
Electronic publication | Electronic publication | Available |
Includes bibliographical references and index.
Exploring the way that culinary taste, as expressed in commercial restaurant settings, can be influenced by factors including the media, gender issues, health issues, marketing and geography, this book considers the way that this can be translated into successful business in industry. 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.
Also available in printed form ISBN 9780750657679
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
There are no comments on this title.