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ISBN
| 0750657677 | |
DDC
| 641.013 | |
Nhan đề
| Culinary taste : consumer behaviour in the international restaurant sector / [Edited by] Donald Sloan | |
Thông tin xuất bản
| Amsterdam ; Boston : Elsevier Butterworth Heinemann, 2004. | |
Mô tả vật lý
| 208 pages. : illustrations | |
Phụ chú
| Includes index. | |
Tóm tắt
| 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. * Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today. | |
Thuật ngữ chủ đề
| Consumer behavior | |
Thuật ngữ chủ đề
| Restaurant management | |
Thuật ngữ chủ đề
| Gastronomy | |
Thuật ngữ chủ đề
| Food habits | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Sloan, Donald | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 044 | |ane |
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| 082 | |a641.013|bC9673|223 |
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| 245 | |aCulinary taste : |bconsumer behaviour in the international restaurant sector / |c[Edited by] Donald Sloan |
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| 260 | |aAmsterdam ; Boston : |bElsevier Butterworth Heinemann, |c2004. |
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| 300 | |a208 pages. : |billustrations |
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| 500 | |aIncludes index. |
|---|
| 520 | |aCulinary 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. * Provides wide-ranging insight into the nature of culinary taste as expressed in commercial restaurant settings * Evaluates the influence on culinary taste of a variety of factors such as: social class, gender, health awareness, marketing and geography * Considers the importance of understanding these issues for business management and for success in the hospitality industry today. |
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| 541 | |aMua |
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| 650 | |aConsumer behavior |
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| 650 | |aRestaurant management |
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| 650 | |aGastronomy |
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| 650 | |aFood habits |
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| 690 | |aKhoa Du lịch và Việt Nam học |
|---|
| 691 | |aQuản trị khách sạn |
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| 691 | |aQuản trị Nhà hàng và Dịch vụ ăn uống |
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| 700 | |aSloan, Donald |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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