Roy C. Wood's Strategic Questions in Food and Beverage Management PDF

By Roy C. Wood

ISBN-10: 075064480X

ISBN-13: 9780750644808

'Strategic Questions in nutrition and Beverage administration' examines either enduring and topical matters within the box. Written in a transparent, available and exact type, this can be a accomplished textual content for all parts of nutrients and Beverage, Hospitality, inn and Catering Management.



With contributions from largely revered and acclaimed thinkers within the box of hospitality, this article tackles 'hot' issues such as:

* Is McDonaldization inevitable?
* Do eating place experiences have any impact?
* Can lodge eating places ever be profitable?
* famous person cooks and chefs - can we desire them?

Challenging and provocative, Strategic Questions in nutrients and Beverage administration is an important textual content for all ultimate 12 months and postgraduate scholars of hospitality.

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Sample text

CampbellSmith articulated the quite explicit view that when dining out, the customer’s concerns and their experiences were a function of a much wider range of How important is the meal experience? factors than the quality of food and drink alone. Indeed, a central theme of his work is that the quality of food and drink itself is perceived within a network of other considerations, for example quality of service, ambience of the restaurant and so on. While this may seem blindingly obvious now, at a time of more complex and sophisticated knowledge about marketing and consumer behaviour, and while it may have seemed to many at the time as articulation of mere common sense, Campbell-Smith’s achievement was to cement the concept of the meal experience into the lexicon of hospitality marketing.

1994) Hotel culture and social control, Annals of Tourism Research, 210 ): 65-80. Wood, R. C. (1995) The Sociology of the Meal, Edinburgh: Edinburgh University Press. The concept of the meal experience is central to the development of the western concept of hospitality management and has been particularly influential, through the subjects of operations and marketing, in the rhetoric of UK hospitality and hospitality education. In part, this is no doubt due to the influence of Campbell-Smith‘s (1967) seminal work, The Marketing of the Meal Experience.

To be sure, some of the appearance of increased variation is illusory. Some of that variety is created by offering alternative forms of packaging (brands) or storing (frozen, tinned, fresh) the same item; some by having many versions of the same item, as with different fruit flavours for yoghurt or sauces for chicken. e. e. choice could be perceived as just as real as it seems. The apparent tension here derives to a large extent, one suspects, from the idealized notion of choice represented by Warde and Marten’s (1998) fourth definition noted earlier - to will or to determine.

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Strategic Questions in Food and Beverage Management by Roy C. Wood


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