2015 06 05 Seminar Stbi Co So Ha Tang Logistic Va Thuc Hien Tang Truong Xanh

STRATEGIC QUESTIONS IN FOOD
AND BEVERAGE MANAGEMENT
The training of future hospitality managers continues to emphasise skills-based

operational priorities over strategic imagination. Strategic Questions in Food and
Beverage Management looks behind and beyond operational imperatives, encourag-
ing readers to adopt a critical attitude towards many of those things in popular
gastronomy that are often taken for granted.
This second edition continues to tackle topical issues in food and beverage
management, from celebrity chefs and cooks to food as an art form, and has been
updated to include:
• Five new chapters – on culinary creativity; menu analysis; wine and beverage
consumption; food supply chains; and the fitness to purpose of higher food
and beverage management education.
• Learning outcomes and discussion questions per chapter.
• Web and video links.
Written in a clear, accessible and distinctive style, this comprehensive text will
be essential reading for all final-year and postgraduate students of hospitality and
will also be of interest to industry practitioners.
Roy C. Wood is a Visiting Professor in the Hertfordshire Business School, Uni-

versity of Hertfordshire, and in the Academy of Hotel and Facility Management
at NHTV Breda University of Applied Sciences, The Netherlands. He previ-
ously held professorships at Strathclyde University, NHTV Breda University
of Applied Sciences and the University of Macau. In the private sector, he was
Principal and Managing Director of IMI University Centre (Switzerland); Dean
of the Oberoi Hotel Group Centre for Learning and Development (India); and
Chief Operating Officer of the Gulf Hospitality and Tourism Education Com-
pany (Bahrain). Wood is the author, co-author, editor/co-editor of some 15 books
and over 50 refereed research papers.
Hospitality Essentials Series
Series Editor: Roy C. Wood, Visiting Professor in the Hertfordshire Business
School, University of Hertfordshire, and in the Academy of Hotel and Facility
Management at NHTV Breda University of Applied Sciences, the Netherlands.
1. Hotel Accommodation Management
Edited by Roy C. Wood
2. Strategic Questions in Food and Beverage Management
Second Edition
Roy C. Wood
STRATEGIC QUESTIONS
IN FOOD AND BEVERAGE
MANAGEMENT
Second Edition
Roy C. Wood
Second edition published 2018
by Routledge
2 Park Square, Milton Park, Abingdon, Oxon OX14 4RN
and by Routledge
711 Third Avenue, New York, NY 10017
Routledge is an imprint of the Taylor & Francis Group, an informa business
© 2018 Roy C. Wood
The right of Roy C. Wood to be identified as author of this work has
been asserted by him in accordance with sections 77 and 78 of the
Copyright, Designs and Patents Act 1988.
All rights reserved. No part of this book may be reprinted or
reproduced or utilised in any form or by any electronic, mechanical,
or other means, now known or hereafter invented, including
photocopying and recording, or in any information storage or
retrieval system, without permission in writing from the publishers.
Trademark notice: Product or corporate names may be trademarks
or registered trademarks, and are used only for identification and
explanation without intent to infringe.
First edition published by Butterworth-Heinemann 2000
British Library Cataloguing-in-Publication Data
A catalogue record for this book is available from the British Library
Library of Congress Cataloging-in-Publication Data
Names: Wood, Roy C., 1959- editor.
Title: Strategic questions in food and beverage management/[edited
by] Roy C. Wood.
Description: Second edition. | New York, NY : Routledge, 2018. |
Series: Routledge hospitality essentials series ; 2 | Includes
bibliographical references and index.
Identifiers: LCCN 2017036630 (print) | LCCN 2017037067 (ebook) |
ISBN 9781315415253 (Master ebook) | ISBN 9781315415246
(Web pdf) | ISBN 9781315415239 (epub3) | ISBN 9781315415222
(Mobipocket) | ISBN 9781138219366 (hardback : alk. paper) | ISBN
9781138219373 (pbk. : alk. paper) | ISBN 9781315415253 (ebk.)
Subjects: LCSH: Food service management. | Restaurant
management. | Food service—Social aspects.
Classification: LCC TX911.3.M27 (ebook) | LCC TX911.3.M27
S757 2018 (print) | DDC 647.95068—dc23
LC record available at https://lccn.loc.gov/2017036630
ISBN: 978–1-138–21936–6 (hbk)
ISBN: 978–1-138–21937–3 (pbk)
ISBN: 978–1-315–41525–3 (ebk)
Typeset in Garamond
by Apex CoVantage, LLC
Visit the eResources: www.routledge.com/9781138219373
For my dear friend Michael Riley, with affection, respect and
gratitude
Contents
List of illustrationsviii
Author’s prefaceix
Acknowledgementsxi
1 Food and beverage management – still in a rut? 1
2 All change or no change? Food and beverage markets today 14
3 How important is the meal experience? 27
4 Is there such a thing as culinary creativity? 41
5 Why are there so many celebrity chefs and cooks

(and do we need them)? 57
6 Is food an art form? Pretentiousness and pomposity

in cookery 75
7 Does menu engineering tell us anything? 95
8 Whine or wine? Is discourse about beverages in

contemporary society an instance of fabulation? 112
9 Should food and beverage managers care where food

comes from? 126
10 Is higher food and beverage management education fit

for purpose? 140
Index153
List of illustrations
Figures
7.1 Miller matrix, menu engineering and cost/margin analysis matrices 100
Tables
6.1 Artistic eggs (after Kington, 1996: 14) 89
7.1 Example sales data for a seven-item menu, main courses only 98
7.2 Manual check of 70% values for menu item sales in Table 7.1 99
7.3 Comparison of ‘cut off’ points for forming matrices in three
models of menu analysis 102
7.4 Hierarchical ranking of categories in Miller matrix, menu
engineering and cost/margin analysis 103
7.5 Placing of example dishes (Table 7.1) in three models of menu
analysis105
7.6 Profit and loss approach to menu analysis (after Hayes
and Huffman, 1985) 107
9.1 Leading hotel companies: corporate social responsibility statements 132
9.2 Leading chain restaurant companies: corporate social responsibility
statements133
Author’s preface
The first edition of this book appeared in 2000, published by Butterworth

Heinemann. The most obvious difference between the earlier volume and this
new version is that the former was a collection of chapters by various authors
that was edited by me, whereas the present work is one of sole authorship. There
are a number of reasons for this change. First is simple expedience. It is, in the
main, quicker to write a book singly than to edit a collection consisting of the
work of many different authors (although the earlier text was unproblematic in
this respect). Also, many of the contributors to the first edition have moved on in
their career and no longer have an interest in food and beverage research, or have
retired, or, more sadly, died. Second, this new edition of Strategic Questions in Food
and Beverage Management is part of an original series by Routledge of, in the main,
somewhat shorter texts directed towards the needs of modern students and prac-
titioners who have limited time for reading, and/or who have been conditioned
to obtain their information from the increasingly diverse sources facilitated by
the World Wide Web and the growth of ‘apps’. Why should this new edition ‘fit’
into a series of shorter works? The answer to this is, third, that genuinely analytic
research into food and beverage management has grown very little in the 15 years
that have elapsed since the earlier book. The training of future hospitality man-
agers continues to emphasise skills-based operational priorities over strategic
imagination. The number of topics that might therefore be plausibly included in
a volume concerned with ‘strategic questions’, as well as the totality of persons
engaged in serious food and beverage research, is thus somewhat limited.
The operational bias present in the training of future hospitality managers leads
conveniently to the making of a further point. At least one reviewer of the earlier text
noted that the word ‘strategic’ was used rather loosely, something that continues to
be the case in this new edition. In talking of strategic questions in food and beverage
management the intention is to both look behind and beyond operational impera-
tives and to encourage readers to question those imperatives by reference to consid-
eration of evidence (or the absence of it). The British author and journalist Will Self,
reflecting in 2012 on his stint as a restaurant/food reviewer, commented that: ‘I think
there’s something markedly infantile about a culture that takes too much interest
in what it puts in its mouth – but I was much taken by … the way it enabled the
x Au t h o r’ s p r e fac e
bourgeoisie … to act out its roles and impostures.’ This is a view that finds some
sympathy in this book. To encourage a critical – in the best sense – attitude towards
many of those things in popular gastronomy that are taken for granted, the essential
form of this text’s previous edition, where the title of each individual contribution
took the form of a question, has been retained. Further, each separate contribution
begins with a note clarifying the chapter’s relationship to the earlier book (if any),
followed by a statement of the piece’s intended learning outcomes. Similarly, each
chapter concludes with discussion questions and appropriate bibliographic references.
From the first edition of Strategic Questions in Food and Beverage Management five
of the chapters I contributed have been (more or less) retained. Four of them have
been updated and/or reworked. The fifth – ‘Is food an art form?’ – remains largely
unchanged for reasons explored in that chapter. Five new topics/chapters have
been added to this new edition – on culinary creativity; menu analysis; wine and
beverage consumption; food supply chains; and the fitness to purpose of higher
food and beverage management education. The new topics reflect suggestions
from lecturers, students, at least one reviewer of the proposal for this book, and
my own somewhat informal scrutiny of what is popular on the food and beverage
course syllabi of university hospitality programmes around the world, as gleaned
from Internet searches.
As before, this book can be dipped into at will or read cover-to-cover. The first
edition commented upon the fact that the provision of food and drink for public
consumption is an exciting business but, as with all human activity, it frequently
lacks logic: customers can be fickle; their tastes and desires uncertain and chang-
ing; restaurateurs can be eccentric. It is a plural world.
Acknowledgements
First, I would like to express my gratitude to Emma Travis and Carlotta Fanton
at Taylor & Francis/Routledge for both their support for the series in which this
book is published, and excellent guidance during the preparation of this new
edition of Strategic Questions in Food and Beverage Management. Dues are also owed
to the many colleagues and students who, since the publication of the first edi-
tion, have sent me comments and suggestions for new topics, some of which have
found their way into this revised version. I would like to thank Taylor & Francis
for permission to reutilise, in modified form, material from some of my previous
work, and Dr Marc Stierand who commented helpfully on (very much) earlier
versions of Chapter 4.
For their friendship and never failing intellectual engagement I have bene-
fited in both my personal life and professional career from the support of Dr Bob
Brotherton; Emeritus Professors Kit Jenkins and Michael Riley (the latter to
whom this volume is dedicated); and Professors Stephen Page, Frans Melissen
and Johan Bouwer. Sandra Miller has always ensured I kept my feet firmly on
the ground and Heather Robinson and Gareth Currie have performed a similar
service (except for that occasion, once a year, when we have embarked upon the
Lake Lucerne ‘steamer’ (they will know what I mean)). The friendship and/or
insights of Dr James and Mrs Elizabeth Steel, Bert Smit, John McKillop, Karan,
Shivi and Mehek Berry, Ashish Sachdeva, Bryen Li, Henry Liu, Christian Lo and
Juni Hidyat have sustained me in numerous different ways. Though no longer
with us, I remain indebted to J. Walker Graham and Professor John O’Connor
for the encouragement and positive influence they always exerted on me. Finally
here, I owe a special debt to Rob van Ginneken who checked my arithmetic and
other computations in Chapter 7. Any remaining errors of calculation and inter-
pretation are mine and mine alone and this goes for the rest of the text as well.
CHAPTER
1 Food and beverage

management – still
in a rut?
This chapter in the original edition of the book acted as an introduction to the text. Some
of the comments it contained have been re-formed in the Preface to this new version and new
sources and some new perspectives have been added to the discussion here while retaining
several of the key arguments encountered previously. The earlier chapter posed the question
‘Is food and beverage management in a rut?’ and contrasted operational approaches to food
and beverage with – loosely defined – strategic approaches. The question here – is food and
beverage still in a rut? – receives a somewhat different treatment in the form of an argu-
ment for widening the scope of the subject to more actively incorporate knowledge from the
social sciences. It invites readers to consider what, in the early twenty-first century, hospi-
tality and food and beverage managers should usefully know if they are going to add value
to both the dining experience of customers and their company’s bottom line.
Learning outcomes
At the end of this chapter, readers should be able to understand:
• key aspects of the nature of food and beverage management theory and prac-
tice in a hospitality education context;
• the basic contribution of consumer behaviour and marketing to a social sci-
entifically informed concept of food and beverage management;
• the nature, role and extent of consumer choice in food and beverage con-
sumption; and
• the case for the role of social scientific knowledge more generally in analys-
ing food and beverage business operations.
Introduction
Together, the management of accommodation, and of food and beverage services,
constitute the defining features of hospitality management. That is, each represents
a body of distinctive knowledge, which, though for the most part derived from
the generalised knowledge and techniques of other disciplines (business adminis-
tration, accounting, engineering, information science), lend a specific character to
the management of facilities directed towards the provision of hospitality.
2 F o o d a n d b e v e rag e m a n ag e m e n t
When we talk of food and beverage management we are in essence talking

of food and beverage management research; food and beverage management
education; and food and beverage management practices in industry. All three
have, within hospitality management education more widely, been constituted
within a narrow, operations-biased socio-technical systems framework. The
socio-technical systems approach, put crudely, is concerned with the interaction
of people and technology in the workplace, whether those people be employ-
ees or utilisers of an organisation’s services. For many years, hotel and related
management courses at a variety of levels were concerned not only with the
operational aspects of food and beverage but with the scientific basis to food
production and service including any or all of food science, food technology,
‘healthy eating’ and equipment systems (Rodgers, 2005; 2009). Gradually, in
most courses, the scientific components were reduced and/or eliminated as man-
agement paradigms in curriculum development and delivery were adopted. The
operational or training aspects of the food and beverage part of the hospitality
management curriculum took much longer to recede and indeed, even today,
many hotel management schools retain and utilise food production and service
facilities in their educational offerings and even, in some cases, ‘training’ hotels
(a point to which we shall return in Chapter 10).
Although the scientific and technical elements of food and beverage education
(and also, to a large extent, research) have receded, effectively debilitating the
‘technical’ component of the admittedly somewhat simplistic socio-technical sys-
tems paradigm that prevailed, many of these elements remain important in the
industry – for example, the science underlying food safety control systems like
HACCP (hazard analysis and critical control points) – but may not be taught to
aspirant managers. Similarly, the importance of technology, especially food and
beverage technology, is little understood by managers and is arguably increas-
ingly reduced to an accounting issue, at least in certain parts of the industry.
Equipment purchase decisions have thus become a matter of simple affordability
rather than being concerned with the wider organisational implications and util-
ity of technology. Even in those parts of the industry that are defined by the tech-
nology they employ (for example, fast food restaurants), standardisation means
that actual knowledge of these technologies, together with their costs and bene-
fits, tends to be concentrated at corporate rather than unit level.
From science to management?

The response invited by these observations may well be a justifiable ‘so what’?
The gains to be made from hospitality – and especially food and beverage –
managers having a knowledge of relevant science and technology are, perhaps,
not easy to articulate. Many hospitality organisations, and almost all hospitality
educators, would probably argue that management knowledge is far more valu-
able than scientific/technological knowledge for business success – and where the
F o o d a n d b e v e rag e m a n ag e m e n t 3
latter is required, it can be incorporated within the organisation in the form of
specialists.
This is a persuasive argument but not a complete one. Although empirical
research into food and beverage production and service is limited in both quan-
tity and quality, it is clear from the available evidence that the operational man-
agement of food and beverage is far more complex and technologically centred
than would be implied by the very limited notion of ‘operations’ that constitute
the food and beverage curriculum on higher hospitality management courses,
which has entailed not very much more than a little learning about commodi-
ties, cookery and service, i.e. processes of food production and service (Davis and
Lockwood, 1994; Jones and Merricks, 1994; Waller, 1996; see also Wood, 2004;
2008).
Furthermore, the management paradigm that has come to frame the pro-
vision of higher hospitality education has acquired such dominance that its
weaknesses – both absolute (in terms of the limitations of management knowl-
edge) and relative (in the sense of glossing over uncomfortable truths about the
specifics of hospitality management and its components) – are either completely
obscured or, somewhat ironically, reconfigured in various forms of pseudo-sci-
ence. As an example of the former, there can be few business management pro-
grammes that do not include marketing as a subject of study. Marketing is
regarded, absolutely, as integral to the managerial skill set. Yet very few hospi-
tality management graduates (or for that matter, proportionately, graduates of
general business management programmes) will ever practise marketing. They
will, however, often require excellent sales skills, skills which have been iden-
tified as largely absent from the curricula of business management programmes
(Fitzhugh and Piercy, 2010; Delves Broughton, 2012). In respect of managerial
pseudo-science, one of the interesting and continuing developments in food and
beverage management research concerns the value of menu analysis techniques,
all of which are often lumped, erroneously, under the heading ‘menu engineer-
ing’. The presumptuous use of the word ‘engineering’ gives a pseudo-scientific
gloss to what, in reality, are highly arbitrary methodologies. The same is true of
‘revenue management’, which has become a major component of hotel industry
strategy and operations but is, in reality, a slightly more sophisticated version
of the old children’s board game ‘snakes and ladders’.
From management to social science?

A major problem with the intellectual basis to academic business and manage-
ment knowledge is its practitioners’ aspiration to a narrow scientism – that is, a
presumption in favour of investigative techniques that approximate to those found
in the natural sciences. A good deal of business and management research and
education is thus quantitatively driven, seeking to generate ‘hard’ statistical data.
Necessarily, these approaches involve marginalising the social scientific origins of
the majority of management ‘knowledge’, presumably in pursuit of intellectual

respectability. Yet, and to articulate a cliché, management is principally about peo-
ple, and while quantitative research in all its forms is more often valuable than
not, it is only one investigative approach available in the analytic toolbox and has
obvious and profound limitations when dealing with human variability. This is not
a message that many contemporary management academics want to hear. Ghoshal
(2005) observed that much academic management research constituted little more
than a ‘pretence of knowledge’, arguing that the practices of management need to
be understood in social context. Stewart (2009: 12) also criticises academic man-
agement’s pretence to scientific status, suggesting that management has:
sent us on a mistaken quest to seek scientific answers to unscientific ques-

tions. It offers pretended technological solutions to what are, at bottom,
moral and political problems[.] It induces us to devote formative years to
training in subjects that do not exist.
More radically, Griseri, Schipper, Laurie and Diben (2010: 80) go as far as to
argue that ‘academic scholarship in business and management is inherently prob-
lematic. There are just so many variables, so many different fields and factors, all
interacting, that it is for all practical purposes impossible to generate conclusions
that carry any significant weight’.
We must not get too carried away but should be alert to the fact that dominant
approaches to researching management, including hospitality management, are
flawed (see Wood, 2015, for further discussion of these issues). Hospitality man-
agement has certainly failed to fully embrace its social scientific origins, at least
in the area of food and beverage management. The last 35 years or so have seen a
huge explosion in philosophical, psychological and sociological research into food
and eating, which have important implications for our understanding of change
and development in public dining. As Warde (2016: 1), one of the leading socio-
logical researchers in the field, has put it in his latest overview of the subject:
Public interest in food has increased markedly since the 1980s and scholarly
regard has expanded commensurately. Food is a political issue, a matter of
leisure and recreation, a topic of health, a resource for media industries, as
well as a primary necessity of daily life.
Now, it must be immediately noted that, as Warde’s remarks imply, for a very
long time indeed social scientists demonstrated very little interest in food and
eating. Writing about philosophy’s lack of engagement with food and eating as
recently as 1992, Curtin (1992: 3) noted:
Philosophers in the dominant western tradition have been uninterested in

those aspects of life that ‘give colour to existence’, those common, everyday
experiences that, as we say, ‘add spice to life’. Rather, they have confined
their attention to those aspects they thought could be ordered by ‘theories’
(where theory-making is understood to be the activity of reducing temporal
events to abstract, disembodied, atemporal schemata), and to those kinds of
values that are defined as public, masculine, and universal. Our relations to
aspects of life that can only be understood as concrete and embodied (pri-
mary among them our relations to food) have been marginalized. They have
been pushed to the periphery of what is regarded as important.
Similarly, at the interface between philosophy and sociology, Lupton (1996:

2–3) comments that:
The practice of cooking has similarly received little serious scholarly atten-
tion because of its transitory nature and link with physical labour and the
servicing of bodies rather that with ‘science’, ‘art’ or ‘theory’. Cooking is
identified as a practical activity, enmeshed in the physical temporal world.
It is therefore regarded as base and inferior compared with intellectual or
spiritual activities … Philosophy is masculine and disembodied; food and
eating are feminine and always embodied. To pay attention to such every-
day banalities as food practices is to highlight the animality always lurking
within the ‘civilized’ veneer of the human subject.
In light of this less-than-a-thumbnail history of the social scientific study of

food and eating, it is not unreasonable to ask ‘what has changed?’ Is it the growth
of public interest in food that has led to increased social scientific engagement,
as Warde suggests? In fact, it is very difficult to discern in reality whether such
interest has grown or has simply become more noticeable to those myriad inter-
ests that shape public opinion. Food has arguably been a political issue through-
out human history, as it has been a topic of health. There is nothing new there,
save for changes in political focus. In the 1960s and 1970s it was concern over
the exploitation of the food resources of the third world by the first (e.g. George,
1976). Today, concerns tend to be more focused on the desirability or otherwise
of genetically modified foods and food poverty within our own, western, societies
– something which is difficult to view as a progressive concern even if it is a real
one. In health, food is almost inevitably at the centre of what sociologists call
‘moral panics’ (see Murcott, 2012, and Chapter 2) where a phenomenon or social
group become perceived as a threat to the social order, as with the recent dis-
courses on the potential dangers of the rise of human obesity and parallel growth
in diseases such as diabetes.
Even when it comes to leisure and recreation – amongst which we can include,
inter alia, eating out; cooking, food and eating as a hobby or pastime; and read-
ing/watching books/television programmes about cooking, food and eating –
there is a need to exercise caution as to just what has changed. Certainly it seems
reasonable to assert that wealth in many societies has grown and in some (though
by no means all) has become more dispersed. As far as eating out is concerned
in the UK, numerical growth in the population able to afford public dining has
not obviously corresponded to an increase in the proportion of household income
spent on that activity. According to Warde and Martens (1998a: 147), in 1991
only some 3.6% of total household expenditure was spent on meals out. Some ten
years later, the UK Cabinet Office (2008) noted that consumers spent approxi-
mately the same proportion of their income on eating out as they did in 1968.
The UK government ministry, the Department for Food, Environment and Rural
Affairs (2012), estimated that food eaten outside the home constituted around
3.3% of total household expenditure.
Following from this discussion, we must concede the possibility that the pub-
lic growth of interest in food-related matters may not represent a particularly
significant quantitative phenomenon but rather a change in qualitative focus,
as in consumption more widely, to the fetishisation of certain goods and services
and the processes that produce them, as well as the fetishisation of the ‘sovereign
consumer’ (on this last see Arnould and Cayla, 2015, for a useful review of the
main themes). This certainly is what appears to have happened to food and bev-
erage, where the procurement, cooking and service of food and beverage, and the
work associated with these activities, as well as foodstuffs and certain beverages
themselves, has all been elevated to the status of a fetish, that is, as something
viewed with irrational reverence. Whereas this fetishisation was once confined
largely within traditional elites, it is now widespread as a result of the explo-
sion in media attention to food and drink. However, and in summary here, we
must be careful to recognise that interest in food and beverage, in cookery and
wine tasting and all their associated appurtenances, does not necessarily translate
into consumption, even at the domestic level. There may, as Warde (2016) and
numerous others have claimed, be an increased public interest in food but what
follows from that is far less certain.
Consumer behaviour and marketing

Where social science has intruded, usually indirectly, into the study of food and
beverage management it has been via subjects like consumer behaviour and mar-
keting. Marketing as a distinct subject, as well as part of any rounded business
education, is now accepted as a legitimate topic for university study along with
many other subjects which came to prominence in the 1960s and 1970s and were
originally viewed with a degree of scepticism (including sociology). A degree
of wariness persists, however, among the critically minded as to the status of
marketing, perhaps because it is one of the management subjects closest to the
social sciences in terms of focus and methods and is accordingly viewed by many
as dealing in ‘soft’ knowledge. Consumer behaviour as a subject is now normally
viewed as a subset of marketing but its relationship to that subject remains
ambivalent, not least because its applications arguably range much wider than
the usual ambitions of marketing (Smit, 2013).
The marketing discipline’s ambitions are defined by one of the discipline’s apex
bodies, the Chartered Institute of Marketing, as ‘the management process respon-
sible for identifying, anticipating and satisfying customer requirements profit-
ably’ (www.cim.co.uk/more/getin2marketing/what-is-marketing/, last accessed
27.05.16). A more memorable comment on the field is probably that of Edwin
Land, who noted that ‘Marketing is what you do when your product is no good’.
There are still many who see marketing, for want of a more felicitous way of
expressing it, as simply a means of alerting potential buyers to the possibilities of
purchasing goods and services they did not know they needed or wanted. More
recently, as part of the development of the so-called ‘critical management’ move-
ment, critical marketing theorists have commenced the process of deconstructing
the various ideological elements underpinning the subject (Tadajewski, Maclaran,
Parsons and Parker, 2013)
Pick a card, any card: what does it mean to choose?

One of these elements is the concept of choice, which is at the very heart of
individual and social identity in western liberal democracies. We all believe
we can make choices and choice is associated with other desirable social states,
notably ‘freedom’. ‘Freedom of choice’ is not only prized by individuals but has
become a central tenet in the philosophies of political parties (a useful overview
of the social and economic contexts in which human choice functions is given
by Sen, 1987). One theme that runs throughout the conventional conception
of consumer behaviour and marketing is that a function of the latter is to alert
potential consumers who are in an episodic state of information seeking with
regard to products and services, to the features of those products and services,
thus enabling them to make effective choices. More specifically it is not too bold
to assert that marketing and its devices are used, in the case of products and ser-
vices that effectively constitute close substitutes, to persuade potential consumers
of the benefits of one specific product or service over another.
But what if we are mistaken about the nature of, and scope for, choice in
our lives? Long before the advent of critical management and critical marketing
theory, philosophers and sociologists were questioning the real extent of choice
people enjoy in life, including the nature of choice of products and services they
may wish and/or be able to purchase. Much choice does indeed seem illusory. As
Warde and Martens (1998b: 130) put it, there is a tendency for the ‘exaggeration
of the scope of the freedom implied by the concept of consumer choice’. These
authors identify four shades of meaning associated with the term ‘choice’, these
being (1) to select; (2) to pick in preference; (3) to consider fit or suitable; and (4)
to will or to determine. They propose that in the field of consumption, including
food consumption, there has been a tendency to conflate the first two meanings
– to select and to pick in preference – with the fourth. The point is simpler than
it might appear at first. It is that consumers rarely enter into a ‘pure’ state of
choice characterised by absolute freedom. Rather, choice is always to some degree
predetermined by those supplying products and services who decide the set of
things from which consumers will select/pick – just as the skilled conjuror will
always ensure that an audience member picks the card that s/he, the conjuror,
wants them to pick. One objection to this line of reasoning is considered by
Warde (1997: 166–170), who notes the argument that contemporary consumers
have a much wider range of foodstuffs available to them than did their forebears.
He suggests that while indeed there appears to be a greater variety of foodstuffs
today than in the past, this reflects less an absolute increase in ingredients for sale
and more the wider availability of the same foodstuffs because of the growth of
large supermarket chains. He writes (Warde, 1997: 167):
Supermarkets have given the opportunity for variety to a much wider section
of the population. 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.
In a cynical age, this line of argument may seem far from exceptional but it
does repay considered reflection. Straughan (1995) examines some of the practi-
cal implications of philosophical concepts of choice, arguing that total freedom,
in the sense of ‘freedom to choose’, is unattainable. In shopping for food, for
example, there are always constraints. These can be physical/geographical (access
to outlets selling food may be restricted because of the limitations of transport
options); economic (freedom is limited by consumers’ income); availability (as a
result of natural disasters or the operations of the market); and certain market-
ing techniques. In respect of the latter, Straughan (1995: 14) points to what he
regards as the sinister ways in which the behaviour of customers in supermarkets
can be manipulated by the use of music, physical product placement, and the
use of lighting. Finally, there are those constraints on freedom of choice that
consumers might place on themselves, for example by ethical selection (becom-
ing a vegetarian; eating meat reared in ‘humane’ conditions); perceptions of risk;
and matters of individual or collective preference. Writing in a similar vein,
Wrigley (1998: 112) notes that by the early 1990s, food choice was ‘exercised
within budget constraints in a food distribution system which, when viewed
in international terms, had developed a series of quite distinct characteristics’.
One of the most important of these, according to Wrigley (1998: 113–114), was
the diminution in the number of sources from which one could choose to buy
food. By 1990, he notes, five retail grocery chains controlled 60% of the market.
More contemporary figures suggest that in 2015 the top five controlled 80%
of the market (http://grocerynews.org/2012-06-16-08-27-26/supermarkets-
market-share/grocery-stores, last accessed 12.09.16) and as of August 2016, 77%
of that market (www.kantarworldpanel.com/en/grocery-market-share/great-
britain/snapshot/14.08.16/, last accessed 12.09.16).
Is not ‘choice’ still choice?

At a common sense level many people balk at the idea that our choices are con-
trolled to the degree outlined above. Even if they accept the argument in princi-
ple, an oft-heard counter to this view is that real choice in markets for goods and
services exists, even if it is limited in nature, and that, morally, some choice is
better than no choice at all. As noted elsewhere (Wood, 2017), scholars of a Marx-
ist persuasion might dismiss these claims as evidence of false consciousness (effec-
tively a form of individual and collective self-delusion that prevents people from
understanding their ‘real’ economic circumstances). The difficulty here is that
even the availability of some choice makes understanding of the processes under-
lying people’s exercise of that choice worthwhile. Production imperatives do not
simply ‘act’ upon consumers – we must be careful of treating human subjects as
simple dupes at the mercy of rampant capitalism, especially in an era when so
much information is available to aid people in the choices they make. We are
not simply referring here to traditional sources of information on products and
services but to the explosion in online sources, including comparison websites.
The menu and choice: an example

To illustrate in a food and beverage context the problem of choice, we can con-
sider the menu which, as Mooney (1994: 95) notes, is traditionally depicted as
a marketing communications device, listing what the customer is offered. ‘In
reality’, he notes, ‘more often than not, the menu also serves as a limit on what
a foodservice operation is willing and able to prepare and serve’. To some extent
this remark might be regarded as cautious understatement. Almost by necessity,
though presented as the vehicle for customer choice, the menu is in actuality an
illusory device whose real purpose is exactly the opposite – to constrain choice
and to state at its simplest what the vendor is willing to offer. In other words, the
menu is a limiting device, pre-selecting dishes that the vendor is willing to pro-
vide. Indeed, this concept is at the very heart of ‘fast food’ restaurant provision.
Of course, it seems reasonable to assert that no restaurant can offer an unlimited
range of dishes from which customers may select, but those who argue thus must
recognise at least two objections to this view. One of these is conceptual. Restau-
rants that are not locked into offering pre-purchased and processed regenerative
cuisines are technically in a position to offer a very large selection of ‘knowable’
dishes, and many do so. That is, except in those very small number of cases where
a customer’s knowledge is truly extensive or their requests idiosyncratically
unfulfillable, the presence of a range of basic ingredients and half-competent

cook can combine to offer pretty much anything that customers are likely to ask
for. Thus it is that regular patrons in ‘traditional’ restaurants can (and do) ask for
their particular preference even though it may not appear on the menu.
A second objection, and one more amenable to empirical verification, is that in
elite public dining of the past, lengthy menus were the norm and ‘sophisticated’
restaurants prided themselves on the variety of dishes they offered. Restaurants
of this kind are now all but extinct and were, in any case, only ever relatively few
in number. Menus have been simplified, reducing consumer choice though not,
paradoxically, always making the act of choice easier. One switch in focus has
been the emphasis placed both on dish descriptions and special offers (the latter
usually politely disguised as chefs’ specials or specialities of the establishment)
which in general guide customers towards items profitable for the restaurant by
virtue of either low cost in preparation or high yield in net revenue. With regard
to the former, in their study of the menu as a marketing tool, Cattet and Smith
(1994: 161) noted:
The description of menu items seems to be an area of growing importance

and research among certain restaurateurs. Indeed, this is a challenge that all
the hotel food and beverage managers interviewed found difficult to face.
They put a lot of effort and time into it, on the grounds that it was worth-
while. However, they found it even more difficult for their ‘light’ menus,
as they wanted to find words that created a notion of freshness, at the same
time as being informative. Moreover, they did not want their customers to
feel frustrated because the calories are counted, so the description of the dish
becomes the field where the notion of creativity is really important.
The situation is different for independent restaurateurs, especially those

belonging to the mid-range category. The impression resulting from the
survey is that they did not pay any attention to it. Following the rule ‘keep
it simple’, most of the time they used a limited description as they said that
they would rather explain the dish verbally to the customer. Higher up the
scale, the restaurateurs interviewed said they did devote quite a lot of time
and attention to it, trying to avoid pompous words, as the time of preten-
tious and flamboyant descriptions is over.
Conclusion
The curricula of higher level hospitality management qualifications are diverse, and
an obligation is usually felt by those providing such courses to combine a sound the-
oretical and practical grounding in various subjects, including industry-specific ones
like food and beverage management. The pressure to do ‘so much’ in ‘so little time’
often means that subjects fight for adequate space in the curriculum. At the same
time, demarcation lines between contributing disciplines – for example the practices
of food and beverage management and consumer behaviour/marketing – can some-
times limit integration of vital materials.
It is certainly the case that in many hotel management programmes, food
and beverage management as a subject is construed in a very narrow way, as has
been argued in this chapter. It is one thing to know the ingredients of a dish,
its method of preparation, cooking and presentation, and even what it tastes
like, but of what ultimate value is this ‘knowledge’ without an understanding of
why people will or do choose that dish when confronted with it on a menu? An
integrated awareness of the value of social scientific insights on food and eating
is vital to a holistic understanding of food and beverage management. In the
present discussion an effort has been made to illustrate this by ‘deconstructing’
the concept of choice as it pertains to food choice – a topic that embraced the
conceptual, the theoretical and the empirical. If there is a message to take away
after reading this chapter it is that food and beverage management is not simply
a set of practices, it is a rich and complex subject that can be made richer (and
practically more useful) by a clear understanding of the economic and social con-
texts that impinge upon it.
DISCUSSION QUESTIONS
1. Assess the view that truly effective food and beverage managers require a
basic, though not necessarily extensive, awareness of social scientific knowl-
edge and social trends pertaining to their area of professional practice.
2. If it is actually the case, as implied in this chapter, that UK consumer spend-
ing on food outside the home has, proportionately, changed little in recent
decades, how do we explain the apparent growth in the restaurant industry?
3. What are the main reasons for restricting consumer choice in food and bev-
erage operations?
4. Do you think public interest in food and food related issues has increased,
or is it simply that the media give the impression that it has?
References
Arnould, E. J. and Cayla, J. (2015) ‘Consumer fetish: commercial ethnography
and the sovereign consumer’, Organization Studies, 36, 10: 1361–1386.
Cattet, A. and Smith, C. (1994) ‘The menu as a marketing tool’, in C. P. Cooper
and A. Lockwood (Eds) Progress in Tourism, Recreation and Hospitality Manage-
ment, Volume 6, Chichester: John Wiley and Sons Inc., 149–163.
Curtin, D. W. (1992) ‘Food/body/person’, in D. W. Curtin and L. M. Heldke
(Eds) Cooking, Eating, Thinking: Transformative Philosophies of Food, Blooming-
ton and Indianapolis: Indiana University Press, 3–22.
Davis, B. and Lockwood, A. (Eds) (1994) Food and Beverage Management: A Selec-
tion of Readings, Oxford: Butterworth-Heinemann.
Delves Broughton, P. (2012) Life’s A Pitch: What the World’s Best Sales People Can
Teach Us All, New York: Penguin.
Department for Food, Environment and Rural Affairs (2012) Family Food, retrieved
from http://webarchive.nationalarchives.gov.uk/20130103014432/http://www.
defra.gov.uk/statistics/files/defra-stats-foodfarm-food-familyfood-2009-110525.
pdf, last accessed 15.09.16.
Fitzhugh, K. and Piercy, N. (2010) ‘Improving the relationship between sales
and marketing’, European Business Review, 22, 3: 287–305.
George, S. (1976) How the Other Half Dies, Harmondsworth: Penguin.
Ghoshal, S. (2005) ‘Bad management theories are destroying good management
practices’, Academy of Management Learning and Education, 4, 1: 75–91.
Griseri, P., Schipper, F., Laurie, N. and Diben, M. (2010) ‘Real knowledge man-
agers’, The Philosophers’ Magazine, 49: 77–80.
Jones, P. and Merricks P. (1994) The Management of Foodservice Operations, London:
Cassell.
Lupton, D. (1996) Food, the Body and the Self, London: Sage.
Mooney, S. (1994) ‘Planning and developing the menu’, in P. Jones and P. Mer-
ricks (Eds) The Management of Foodservice Operations, London: Cassell, 45–58.
Murcott, A. (2012) ‘Lamenting the “decline of the family meal” as a moral panic?
Methodological reflections’, Recherches Sociologique et Anthropologique, 13, 1:
97–118.
Rodgers, S. (2005) ‘Applied research and educational needs in food service man-
agement’, International Journal of Contemporary Hospitality Management, 17, 4:
302–314.
Rodgers, S. (2009) ‘The state of technological sophistication and the need for new
specialised tertiary degrees in food services’, International Journal of Hospitality
Management, 28, 1: 71–77.
Sen, A. (1987) Freedom of Choice: Concept and Content, Copenhagen: World Insti-
tute for Development Economics Research of the United Nations University.
Smit, B. (2013) ‘Consumer behaviour’, in R. C. Wood (Ed.) Key Concepts in Hospi-
tality Management, London: Sage, 14–18.
Stewart, M. (2009) The Management Myth: Why the Experts Keep Getting it Wrong,
New York: Norton.
Straughan, R. (1995) ‘What’s your poison? The freedom to choose our food and
drink’, British Food Journal, 97, 11: 13–20.
Tadajewski, M., Maclaran, P., Parsons, E. and Parker, M. (2013) Key Concepts in
Critical Management Studies, London: Sage.
UK Cabinet Office (2008) Food: An Analysis of the Issues, retrieved from http://
webarchive.nationalarchives.gov.uk/+/http:/www.cabinetoffice.gov.uk/media/
cabinetoffice/strategy/assets/food/food_analysis.pdf, last accessed 10.06.14.
Waller, K. (1996) Improving Food and Beverage Performance, Oxford: Butterworth
Heinemann.
Warde, A. (1997) Consumption, Food and Taste: Culinary Antinomies and Commodity
Culture, London: Sage.
Warde, A. (2016) The Practice of Eating, Cambridge: Polity.
Warde, A. and Martens, L. (1998a) ‘Eating out and the commercialisation of
mental life’, British Food Journal, 100, 3: 147–153.
Warde, A. and Martens, L. (1998b) ‘A sociological approach to food choice: the
case of eating out’, in A. Murcott (Ed.) The Nation’s Diet: The Social Science of
Food Choice, Harlow: Addison Wesley Longman, 129–144.
Wood, R. C. (2004) ‘Closing a planning gap? The future of food production and
service systems theory’, Tourism and Hospitality Planning and Development, 1, 1:
19–37.
Wood, R. C. (2008) ‘Food production and service systems theory’, in B. Brother-
ton and R. C. Wood (Eds) The Sage Handbook of Hospitality Management, New
York: Sage, 443–459.
Wood, R. C. (2015) Hospitality Management: A Brief Introduction, London: Sage.
Wood, R. C. (2017) ‘Now and when: reflecting on some realities of consumer
behaviour in the hospitality industry’, in S. K. Dixit (Ed.) The Routledge Hand-
book of Consumer Behaviour in Hospitality and Tourism, London: Routledge,
69–77.
Wrigley, N. (1998) ‘How British retailers have shaped food choice’, in A. Mur-
cott (Ed.) The Nation’s Diet: The Social Science of Food Choice, Harlow: Addison
Wesley Longman, 112–128.
Food and beverage management still in a rut?
Arnould, E. J. and Cayla, J. (2015) Consumer fetish: commercial ethnography and the
sovereign consumer, Organization Studies, 36, 10: 13611386.
Cattet, A. and Smith, C. (1994) The menu as a marketing tool, in C. P. Cooper and A.
Lockwood (Eds) Progress in Tourism, Recreation and Hospitality Management , Volume 6,
Chichester: John Wiley and Sons Inc., 149163.
Curtin, D. W. (1992) Food/body/person, in D. W. Curtin and L. M. Heldke (Eds) Cooking, Eating,
Thinking: Transformative Philosophies of Food, Bloomington and Indianapolis: Indiana
University Press, 322.
12 Davis, B. and Lockwood, A. (Eds) (1994) Food and Beverage Management: A Selection of
Readings, Oxford: Butterworth-Heinemann.
Delves Broughton, P. (2012) Lifes A Pitch: What the Worlds Best Sales People Can Teach Us
All, New York: Penguin.
Department for Food, Environment and Rural Affairs (2012) Family Food, retrieved from
http://webarchive.nationalarchives.gov.uk/20130103014432/http://www.defra.gov.uk/statistics/fil
es/defra-stats-foodfarm-food-familyfood-2009-110525.pdf, last accessed 15.09.16.
Fitzhugh, K. and Piercy, N. (2010) Improving the relationship between sales and marketing,
European Business Review, 22, 3: 287305.
George, S. (1976) How the Other Half Dies, Harmondsworth: Penguin.
Ghoshal, S. (2005) Bad management theories are destroying good management practices,
Academy of Management Learning and Education, 4, 1: 7591.
Griseri, P. , Schipper, F. , Laurie, N. and Diben, M. (2010) Real knowledge managers, The
Philosophers Magazine, 49: 7780.
Jones, P. and Merricks P. (1994) The Management of Foodservice Operations, London:
Cassell.
Mooney, S. (1994) Planning and developing the menu, in P. Jones and P. Merricks (Eds) The
Management of Foodservice Operations, London: Cassell, 4558.
Murcott, A. (2012) Lamenting the decline of the family meal as a moral panic? Methodological
reflections, Recherches Sociologique et Anthropologique, 13, 1: 97118.
Rodgers, S. (2005) Applied research and educational needs in food service management,
International Journal of Contemporary Hospitality Management, 17, 4: 302314.
Rodgers, S. (2009) The state of technological sophistication and the need for new specialised
tertiary degrees in food services, International Journal of Hospitality Management, 28, 1: 7177.
Sen, A. (1987) Freedom of Choice: Concept and Content, Copenhagen: World Institute for
Development Economics Research of the United Nations University.
Smit, B. (2013) Consumer behaviour, in R. C. Wood (Ed.) Key Concepts in Hospitality
Management, London: Sage, 1418.
Stewart, M. (2009) The Management Myth: Why the Experts Keep Getting it Wrong, New York:
Norton.
Straughan, R. (1995) Whats your poison? The freedom to choose our food and drink, British
Food Journal, 97, 11: 1320.
Tadajewski, M. , Maclaran, P. , Parsons, E. and Parker, M. (2013) Key Concepts in Critical
Management Studies, London: Sage.
UK Cabinet Office (2008) Food: An Analysis of the Issues, retrieved from
http://webarchive.nationalarchives.gov.uk/+/http:/www.cabinetoffice.gov.uk/media/cabinetoffice/
strategy/assets/food/food_analysis.pdf, last accessed 10.06.14.
13 Waller, K. (1996) Improving Food and Beverage Performance, Oxford: Butterworth
Heinemann.
Warde, A. (1997) Consumption, Food and Taste: Culinary Antinomies and Commodity Culture,
London: Sage.
Warde, A. and Martens, L. (1998a) Eating out and the commercialisation of mental life, British
Food Journal, 100, 3: 147153.
Warde, A. and Martens, L. (1998b) A sociological approach to food choice: the case of eating
out, in A. Murcott (Ed.) The Nations Diet: The Social Science of Food Choice, Harlow: Addison
Wesley Longman, 129144.
Wood, R. C. (2004) Closing a planning gap? The future of food production and service systems
theory, Tourism and Hospitality Planning and Development, 1, 1: 1937.
Wood, R. C. (2008) Food production and service systems theory, in B. Brotherton and R. C.
Wood (Eds) The Sage Handbook of Hospitality Management, New York: Sage, 443459.
Wood, R. C. (2017) Now and when: reflecting on some realities of consumer behaviour in the
hospitality industry, in S. K. Dixit (Ed.) The Routledge Handbook of Consumer Behaviour in
Hospitality and Tourism, London: Routledge, 6977.
Wrigley, N. (1998) How British retailers have shaped food choice, in A. Murcott (Ed.) The
Nations Diet: The Social Science of Food Choice, Harlow: Addison Wesley Longman, 112128.
All change or no change? Food and beverage markets today

Adams, J. , Goffe, L. , Brown, T. , Lake, A. , Summerbell, C. , White, M. , Wrieden, W. and
Adamson, A. (2015) Frequency and socio-demographic correlates of eating meals out and take-
away meals at home: cross-sectional analysis of the UK national diet and nutrition survey,
waves 14 (200812), International Journal of Behavioural Nutrition and Physical Activity, 12: 51,
doi: 10.1186/s12966-015-0210-8.
Anon (1998) Dining by numbers, Caterer and Hotelkeeper, 26 March: 6062.
Anon (1999) Book launch was a piece of cake, Caterer and Hotelkeeper, 8 July: 25.
Auty, S. (1992) Consumer choice and segmentation in the restaurant industry, The Service
Industries Journal, 12, 3: 324339.
Bourdieu, P. (1984) [1979] Distinction: A Social Critique of the Judgement of Taste, London:
Routledge and Kegan Paul.
Bowey, A. (1976) The Sociology of Organizations, London: Hodder & Stoughton.
Daily Mail (2010) One in 10 families NEVER has an evening meal together, retrieved from
www.dailymail.co.uk/news/article-1323906/One-10-families-NEVER-evening-meal-
together.html, last accessed 29.08.15.
Daily Telegraph (2012) Childrens social skills eroded by decline of family meals , retrieved from
www.telegraph.co.uk/education/educationnews/9234631/Childrens-social-skills-eroded-by-
decline-of-family-meals.html, last accessed 29.08.15.
Department for Food, Environment and Rural Affairs (DEFRA) (2012) Family Food, retrieved
from
http://webarchive.nationalarchives.gov.uk/20130103014432/http://www.defra.gov.uk/statistics/fil
es/defra-stats-foodfarm-food-family-food-2009-110525.pdf., last accessed 21.01.17.
Dickinson, R. and Leader, S. (1998) Ask the family, in S. Griffiths and J. Wallace (Eds)
Consuming Passions: Food in the Age of Anxiety, Manchester: Mandolin, 122129.
Douglas, M. (1977) Structures of gastronomy, in The Future and the Past: Annual Report of the
Russell Sage Foundation, New York: Russell Sage Foundation, 5581.
Driver, C. (1983) The British at Table 19401980, London: Chatto & Windus.
Finkelstein, J. (1989) Dining Out: A Sociology of Modern Manners, Cambridge: Polity Press.
Frisbee, W. R. and Madeira, K. (1986) Restaurant meals convenience goods or luxuries?, The
Service Industries Journal, 6, 2: 172192.
Golding, C. (1998) Hotels must update attitudes to women, Caterer and Hotelkeeper , 10
September: 18.
Horizons (2011) Market structure and trends: key highlights from 2011, retrieved from
www.hrzns.com/mint/pepper/tillkruess/downloads/tracker.php?url=http://www.hrzns.com/files/M
arket_Structure_and_Trends_Key_Highlights_From_2011.pdf&force&inline, last accessed
05.06.14.
Horizons (2012a) Consumer eating out trends: 10 things you need to know and what they
mean, retrieved from
www.hrzns.com/mint/pepper/tillkruess/downloads/tracker.php?url=http://www.hrzns.com/files/C
onsumer_eating_out_trends_10_things_you_need_to_know.pdf&force&inline, last accessed
06.06.14.
25 Horizons (2012b) Does the US lead? retrieved from
www.hrzns.com/mint/ssspepper/tillkruess/downloads/tracker.php?url=http://www.hrzns.com/files
/Does_the_US_lead.pdf&force&inline, last accessed 05.06.14.
McKenzie, J. (1967) Food Choice and Price: A Supplementary Report to The British Eating Out,
Glasgow: National Catering Inquiry.
Mars, G. and Nicod, M. (1984) The World of Waiters, London: George Allen & Unwin.
Mazurkiewicz, R. (1983) Gender and social consumption, The Service Industries Journal, 3, 1:
4962.
Mennell, S. (1985) All Manners of Food: Eating and Taste in England and France from the
Middle Ages to the Present, Oxford: Basil Blackwell.
Murcott, A. (1982) On the social significance of the cooked dinner in South Wales, Social
Science Information, 21, 4/5: 677696.
Murcott, A. (1997) Family meals a thing of the past?, in P. Caplan (Ed.) Food, Health and
Identity, London: Routledge, 3249.
Murcott, A. (2012) Lamenting the decline of the family meal as a moral panic? Methodological
reflections, Recherches Sociologique et Anthropologique, 13, 1: 97118.
National Catering Inquiry (1966) The British Eating Out, Glasgow: National Catering Inquiry.
Nicholls, L. (2013) The gastropub revolution: pub-restaurants begin to dominate eating-out
market, retrieved from www.bighospitality.co.uk/Trends-Reports/The-gastropub-revolution-Pub-
restaurants-begin-to-dominate-eating-out-market, last accessed 07.06.13.
Office of National Statistics (ONS) (2015) Families and Households 2014, retrieved from
http://webarchive.nationalarchives.gov.uk/20160105160709/http://www.ons.gov.uk/ons/dcp1717
78_393133.pdf, last accessed 21.01.17.
Pavesic, D. (1989) Psychological aspects of menu pricing, International Journal of Hospitality
Management, 8, 1: 4349.
Quigley, E. (1996) Families make a meal of the telly, Scotland on Sunday, 4 August: 9.
Scott, J. and Clery, E. (2013) Gender roles, in A. Park , C. Bryson , E. Clery , J. Curtice and M.
Phillips (Eds) British Social Attitudes: The 30th Report, London: NatCen Social Research,
retrieved from www.bsa.natcen.ac.uk/media/38457/bsa30_gender_roles_final.pdf, last
accessed 21.01.17.
Statista (2015) Leading ten chain restaurants in the United Kingdom (UK) in 2013, by sales
revenue (in million GBP), retrieved from www.statista.com/statistics/307866/top-ten-chain-
restaurants-in-the-united-kingdom-by-revenue/, last accessed 29.08.15.
UK Cabinet Office (2008) Food: An Analysis of the Issues, retrieved from
http://webarchive.nationalarchives.gov.uk/+/http:/www.cabinetoffice.gov.uk/media/cabinetoffice/
strategy/assets/food/food_analysis.pdf, last accessed 10.06.14.
26 Warde, A. (1997) Consumption, Food and Taste: Culinary Antinomies and Commodity
Culture, London: Sage.
Warde, A. and Martens L. (1998) Eating out and the commercialisation of mental life, British
Food Journal, 100, 3: 147153.
Warde, A. and Martens, L. (1999) Eating out: reflections on the experience of consumers in
England, in J. Germov and L. Williams (Eds) A Sociology of Food and Nutrition: The Social
Appetite, Oxford: Oxford University Press, 116134.
Webster, J. (1994) Child benefit, Caterer and Hotelkeeper, 7 April: 3640.
Wood, R. C. (1990) Gender, sociology, food consumption and the hospitality industry, British
Food Journal, 92, 6: 35.
Wood, R. C. (1994) Hotel culture and social control, Annals of Tourism Research, 21, 1: 6580.
Wood, R. C. (1995) The Sociology of the Meal, Edinburgh: Edinburgh University Press.
How important is the meal experience?

Ahuvia, A. and Izberk-Bilgin, E. (2011) Limits of the McDonaldization thesis: eBayization and
ascendant trends in post-industrial consumer culture, Consumption Markets and Culture, 14, 4:
361384.
Alfino, M. , Caputo, J. S. and Wynyard, R. (Eds) (1998) McDonaldization Revisited: Critical
Essays on Consumer Culture, Westport: Praeger.
Alonso, A. D. , ONeill, M. and OShea, M. (2010) Factors driving consumer restaurant choice: an
exploratory study from the southeastern United States, Journal of Hospitality Marketing and
Management, 22, 5: 547567.
Andersson, T. and Mossberg, L. (2004) The dining experience: do restaurants satisfy customer
needs? Food Service Technology, 4: 171177.
Anon (1992) Report finds word of mouth sells covers, Caterer and Hotelkeeper, 30 April: 14.
Anon (1998) Dining by numbers, Caterer and Hotelkeeper, 26 March: 6062.
Ashley, B. , Hollows, J. , Jones, S. and Taylor, B. (2004) Food and Cultural Studies, London:
Sage.
Auty, S. (1992) Consumer choice and segmentation in the restaurant industry, The Service
Industries Journal, 12, 3: 324339.
Barrows, C. W. , Lattuca, F. P. and Busselman, R. H. (1989) Influence of restaurant reviews
upon consumers, Florida International University Hospitality Review, 7, 2: 8492.
Beardsworth, A. and Keil, T. (1997) Sociology on the Menu: An Invitation to the Study of Food
and Society, London: Routledge.
Campbell-Smith, G. (1967) The Marketing of the Meal Experience, Guildford: Surrey University
Press.
Chaudhuri, A. (1999) Choice is off the menu, Independent on Sunday, 29 August: 14.
Clark, M. A. and Wood, R. C. (1998) Consumer loyalty in the restaurant industry: a preliminary
exploration of the issues, International Journal of Contemporary Hospitality Management, 10, 4:
139144.
Edwards, J. and Gustafsson, I.-B. (2008) The five aspects meal model, Journal of Foodservice,
19, 1: 412.
Finkelstein, J. (1989) Dining Out: A Sociology of Modern Manners, Cambridge: Polity Press.
Finkelstein, J. (2013) Fashioning Appetite: Restaurants and the Making of Modern Identity,
London: I. B. Tauris.
Gustafsson, I. (2004) Culinary arts and meal science: a new scientific research discipline, Food
Service Technology, 4, 1: 920.
Gustafsson, I.-B. , strm, . , Johansson, J. and Mossberg, L. (2006) The five aspects meal
model: a tool for developing meal services in restaurants, Journal of Foodservice, 17: 8493.
Hansen, K. , Jensen, . and Gustafsson, I.-B. (2005) The meal experiences of la carte
restaurant customers, Scandinavian Journal of Hospitality and Tourism, 5, 2: 135151.
39 Harris, K. and West, J. (1995) Senior savvy: mature diners restaurant service expectations,
Florida International University Hospitality Review, 13, 2: 3544.
Hemmington, N. (2007) From service to experience: understanding and defining the hospitality
business, The Service Industries Journal, 27, 6: 747755.
Horizons (2012a) Consumer eating out trends: 10 things you need to know and what they
mean, retrieved from
www.hrzns.com/mint/pepper/tillkruess/downloads/tracker.php?url=http://www.hrzns.com/files/C
onsumer_eating_out_trends_10_things_you_need_to_know.pdf&force&inline, last accessed
06.06.14.
Horizons (2012b) Does the US lead? retrieved from
www.hrzns.com/mint/pepper/tillkruess/downloads/tracker.php?url=http://www.hrzns.com/files/D
oes_the_US_lead.pdf&force&inline, last accessed 05.06.14.
Hosany, S. and Witham, M. (2010) Dimensions of cruisers experiences, satisfaction and
intention to recommend, Journal of Travel Research, 49, 3: 351364.
Johns, N. , Tyas, P. , Ingold, T. and Hopkinson, S. (1996) Investigation of the perceived
components of the meal experience using perceptual gap methodology, Progress in Tourism
and Hospitality Research, 2: 1526.
Jolson, M. A. and Bushman, F. A. (1978) Third-party consumer information systems: the case of
the food critic, Journal of Retailing, 54, 4: 6379.
June, L. and Smith, S. (1987) Service attributes and situational effects on customer preferences
for restaurant dining, Journal of Travel Research, 26, 2: 2027.
Kelly, A. (1997) No lingering over the linguine, please, Independent on Sunday, 9 November: 9.
Kociatkiewicz, J. and Kostera, M. (2009) Experiencing the shadow: organizational exclusion and
denial within experience economy, Organization, 17, 2: 257282.
Lewis, R. (1981) Restaurant advertising: appeals and consumers intentions, Journal of
Advertising Research, 21, 5: 6974.
Martens, L. and Warde, A. (1997) Urban pleasure: on the meaning of eating out in a northern
city, in P. Caplan (Ed.) Food, Health and Identity, London: Routledge, 131150.
Myung, E. , McCool, A. C. and Feinstein, A. (2008) Understanding attributes affecting meal
choice decisions in a bundling context, International Journal of Hospitality Management, 27, 1:
119125.
National Catering Inquiry (1966) The British Eating Out, Glasgow: National Catering Inquiry.
Pantelidis, I. S. (2010) Electronic meal experience: a content analysis of online restaurant
comments, Cornell Hospitality Quarterly, 51, 4: 483491.
Pine, J. and Gilmore, J. (1999) The Experience Economy: Work is Theatre and Every Business
is a Stage, Boston: Harvard Business School Press.
Ritzer, G. (1993) The McDonaldization of Society, Beverley Hills: Sage Publications, Pine Forge
Press.
40 Smith, M. , Macleod, N. and Hart Robertson, M. (2010) Key Concepts in Tourist Studies,
London: Sage.
Stierand, M. and Wood, R. C. (2012) Reconceptualising the commercial meal experience in the
hospitality industry, Journal of Hospitality and Tourism Management , 19, 1: 143148.
Warde, A. and Martens, L. (1999) Eating out: reflections on the experience of consumers in
England, in J. Germov and L. Williams (Eds) A Sociology of Food and Nutrition: The Social
Appetite, Oxford: Oxford University Press, 116134.
Warde, A. and Martens, L. (2000) Eating Out: Social Differentiation, Consumption and Pleasure,
Cambridge: Cambridge University Press.
Weiss, R. , Feinstein, R. , Hale, A. and Dalbor, M. (2004) Customer satisfaction of theme
restaurant attributes and their influence on return intent, Journal of Foodservice Business
Research, 7, 1: 2341.
Wood, R. C. (1998) New wine in old bottles: critical limitations of the McDonaldization thesis
the case of hospitality services, in M. Alfino , J. S. Caputo and R. Wynyard (Eds)
McDonaldization Revisited: Critical Essays on Consumer Culture, Westport: Praeger, 85104.
Yamanaka, K. , Almanza, B. A. , Nelson, D. C. and DeVaney, S. A. (2003) Older Americans
dining out preferences, Journal of Foodservice Business Research, 6, 1: 87103.
Is there such a thing as culinary creativity?

Alcott, P. (2009) In learning for a complex world is creativity lost in translation? Using creativity
to challenge work experiences, The Hospitality Review, 11, 2: 4248.
Amabile, T. (1983) The social psychology of creativity: a componential conceptualization,
Journal of Personality and Social Psychology, 45, 2: 357376.
Amabile, T. (1988) A model of creativity and innovation in organizations, in B. Staw and L.
Cummings (Eds) Research in Organizational Behaviour Volume 10, Greenwich, CT: JAI Press,
123167.
Amabile, T. (1996) Creativity in Context: Update to the Social Psychology of Creativity ,
Boulder: Westview Press.
Amabile, T. and Mueller, J. (2008) Studying creativity, its processes, and its antecedents: an
exploration of the componential theory of creativity, in J. Zhou and C. Shalley (Eds) Handbook
of Organizational Creativity, New York: Lawrence Erlbaum Associates, 3162.
Berridge, G. (2010) Event pitching: the role of design and creativity, International Journal of
Hospitality Management, 29: 208215.
Bille, T. (2010) Creativity at Work: The Nordic Approach to the Experience Economy Does it
Make Sense? Working paper: Copenhagen Business School, Department of Innovation and
Organizational Economics, retrieved from
http://openarchive.cbs.dk/bitstream/handle/10398/8012/44_TB_The_Nordic_Approach_to_Expe
rience_Economy_Does_it_make_Sense_Final.pdf?sequence=3, last accessed 27.09.16.
Bille, T. (2012) The Scandinavian approach to the experience economy: does it make sense?
International Journal of Cultural Policy, 18, 1: 93110.
Bilton, C. (2007) Management and Creativity: From Creative Industries to Creative
Management, Oxford: Blackwell.
Bissola, R. and Imperatori, B. (2011) Organizing individual and collective creativity: flying in the
face of creativity clichs, Creativity and Innovation Management , 20, 2: 7789.
54 Boden, M. (1990) The Creative Mind: Myths and Mechanisms, London: Weidenfeld &
Nicolson.
Boden, M. (Ed.) (1994) Dimensions of Creativity, London: MIT Press.
Borden, S. (2015) Feran Adri feeds the hungry mind: the former El Bulli chef is now serving up
creative inquiry, New York Times, 2 January, retrieved from
www.nytimes.com/2015/01/04/business/ferran-adria-the-former-el-bulli-chefis-now-serving-up-
creative-inquiry.html?_r=0, last accessed 29.09.16.
Campbell, P. (2011) You say creative, and I say creative , Journal of Policy Research in
Tourism , Leisure and Events, 3, 1: 1830.
Chang, L. L. , Backman, K. and Huang, Y. C. (2014) Creative tourism: a preliminary
examination of creative tourists motivation, experience, perceived value and revisit intention,
International Journal of Culture, Tourism and Hospitality, 8, 4: 401419.
Cskszentmihlyi, M. (2006) A systems perspective on creativity, in J. Henry (Ed.) Creative
Management and Development, London: Sage, 3rd edn, 317.
de Bloom, J. , Ritter, S. , Khnel, J. , Reinders, J. and Geirts, S. (2014) Vacation from work: a
ticket to creativity? The effects of recreational travel on cognitive flexibility and originality,
Tourism Management, 44: 164171.
Florida, R. (2003) The Rise of the Creative Class, New York: Basic Books.
Florida, R. (2007) The Flight of the Creative Class: The New Global Competition for Talent, New
York: HarperCollins.
Florida, R. (2009) Whos Your City? How the Creative Economy Is Making Where You Live the
Most Important Decision of Your Life, New York: Basic Books.
Florida, R. and Goodnight, J. (2005) Managing for creativity, Harvard Business Review, 83, 7:
124131.
Fogler, H. S. and LeBlanc, S. (1995) Strategies for Creative Problem Solving, Englewood Cliffs:
Prentice Hall.
Fonseca, J. (2002) Complexity and Innovation in Organizations, London: Routledge.
Harrington, R. (2004) Part I: the culinary innovation process a barrier to imitation, Journal of
Foodservice Business Research, 7, 1: 3557.
Hartley, J. , Potts, J. , Cunningham, S. , Flew, T. , Keane, M. and Banks, J. (2013) Key
Concepts in Creative Industries, London: Sage.
Henry, J. (2001) Creativity and Perception in Management, London: Sage.
Hon, A. H. Y. and Lui, S. S. (2016) Employee creativity and innovation in organizations: review,
integration and future directions for hospitality research, International Journal of Contemporary
Hospitality Management, 28, 5: 862885.
Horng, J.-S. and Hu, M.-L. M. (2008) The mystery in the kitchen: culinary creativity, Creativity
Research Journal, 20, 2: 221230.
Horng, J.-S. and Hu, M.-L. M. (2009) The creative culinary process: constructing and extending
a four-component model, Creativity Research Journal, 21, 4: 376383.
Horng, J.-S. and Lee, Y.-C. (2009) What environmental factors influence creative culinary
studies? International Journal of Contemporary Hospitality Management , 21, 1: 100117.
55 Horng, J.-S. and Lin, L. (2009) The development of a scale for evaluating creative culinary
products, Creativity Research Journal, 21, 1: 5463.
Hu, M.-L. M. (2010) Developing a core competency model of innovative culinary development,
International Journal of Hospitality Management, 29: 582590.
Krtke, S. (2010) Creative cities and the rise of the dealer class: a critique of Richard Floridas
approach to urban theory, International Journal of Urban and Regional Research, 34, 4:
835853.
Krausz, M. , Dutton, D. and Bardsley, K. (Eds) (2009) The Idea of Creativity, Leiden: Brill.
Lewis, G. (1999) Successful Creativity, London: Hodder & Stoughton.
McKercher, B. and Prideaux, B. (2014) Academic myths of tourism, Annals of Tourism
Research, 46: 1628.
Malanga, S. (2004) The curse of the creative class, Wall Street Journal Online, retrieved from
www.city-journal.org/html/curse-creative-class-12491.html, last accessed 27.09.16.
Noone, D. J. (1998) Creative Problem Solving, New York: Barrons, 2nd edn.
Ottenbacher, M. and Harrington, R. (2007) The innovation development process of Michelin-
starred chefs, International Journal of Contemporary Hospitality Management, 19: 444460.
Ottenbacher, M. and Harrington, R. (2009) Institutional, cultural and contextual factors: potential
drivers of the culinary innovation process, Tourism and Hospitality Research, 9, 3: 235249.
Paul, S. E. and Kaufman, S. B. (Eds) (2014) The Philosophy of Creativity: New Essays, Oxford:
Oxford University Press.
Peck, J. (2005) Struggling with the creative class, International Journal of Urban and Regional
Research, 29, 4: 740770.
Peng, K.-L. , Lin, M.-C. and Baum, T. (2013) The constructing model of creativity: an approach
of mixed methods, Quality and Quantity, 47, 5: 26872707.
Pine, J. and Gilmore, J. (1999) The Experience Economy: Work is Theatre and Every Business
is a Stage, Boston: Harvard Business School Press.
Pope, R. (2005) Creativity: Theory, History, Practice, London: Routledge.
Proctor, T. (1995) The Essence of Management Creativity, London: Prentice Hall.
Randall, S. (2000) How does the media influence public taste for food and beverage? The role
of the media in forming customer attitudes towards food and beverage provision, in R. C. Wood
(Ed.) Strategic Questions in Food and Beverage Management, Oxford: Butterworth Heinemann,
8196.
Richards, G. (2011) Creativity and tourism: the state of the art, Annals of Tourism Research, 38,
4: 12251253.
Richards, G. and Wilson, J. (2006) Developing creativity in tourist experiences: a solution to the
serial reproduction of culture, Tourism Management, 27: 12091223.
Rickards, T. (1997) Creativity and Problem Solving at Work, Farnborough: Gower.
Rickards, T. , Runco, M. A. and Moger, S. (Eds) (2009) The Routledge Companion to Creativity,
London: Routledge.
56 Riley, M. (1993) Measuring creativity in hotel management, International Journal of
Sawyer, R. K. (Ed.) (2012) Explaining Creativity: The Science of Human Innovation, Oxford:
Oxford University Press.
Sheaffer, R. (2008) The fallacy of misplaced rationalism, Skeptical Inquirer, 32, 4: 2324 and 47.
Shiu, E. (Ed.) (2014) Creativity Research, London: Routledge.
Sternberg, R. J. (Ed.) (1999) Handbook of Creativity, Cambridge: Cambridge University Press.
Sternberg, R. J. (2006) Introduction, in J. C. Kaufman and R. J. Sternberg (Eds) The
International Handbook of Creativity, New York: Cambridge University Press, 19.
Sternberg, R. J. and Lubart, T. I. (1999) The concept of creativity: prospects and paradigms, in
R. J. Sternberg (Ed.) Handbook of Creativity, Cambridge: Cambridge University Press, 315.
Stierand, M. and Drfler, V. (2012) Reflecting on a phenomenological study of creativity and
innovation in haute cuisine, International Journal of Contemporary Hospitality Management, 24,
6: 946957.
Stierand, M. and Lynch, P. (2008) The art of creating culinary innovations, Tourism and
Hospitality Research, 8, 4: 337350.
Stierand, M. , Drfler, V. and MacBryde, J. (2009) Innovation of Extraordinary Chefs:
Development Process or Systemic Phenomenon? Paper presented at the British Academy of
Management Annual Conference, 1517 September 2009, Brighton, UK.
Tongchaiprasit, P. and Ariyabuddhiphongs, V. (2016) Creativity and turnover intention among
hotel chefs: the mediating effects of job satisfaction and job stress, International Journal of
Van Holm, E. J. (2017) The creative classes greatest failure, Journal of Policy Research in
Tourism, Leisure and Events, 7, 2: 204207.
Whiting, J. and Hannam, K. (2015) Creativity, self-expression and leisure, Leisure Studies, 34,
3: 372384.
Wong, S. and Ladkin, A. (2008) Exploring the relationship between employee creativity and job-
related motivators in the Hong Kong hotel industry, International Journal of Hospitality
Management, 27, 3: 426437.
Wong, S. and Pang, L. (2003a) Barriers to creativity in the hotel industry: perspectives of
managers and supervisors, International Journal of Contemporary Hospitality Management, 15,
1: 2937.
Wong, S. and Pang, L. (2003b) Motivators to creativity in the hotel industry: perspectives of
managers and supervisors, Tourism Management, 24: 551559.
Zolberg, V. L. (1990) Constructing a Sociology of the Arts, Cambridge: Cambridge University
Press.
Why are there so many celebrity chefs and cooks (and do we need
them)?
Anon (1994) Winner receives public banning, Caterer and Hotelkeeper, 18 August: 8.
Anon (1995) Profile: television cooks: cuisine on the screen, Sunday Telegraph, 1 January: 21.
Bell, A. (1998) Storm in an egg cup as Gary says Delias cookery advice is insulting ,
Independent, 27 October: 3.
73 Bloisi, W. and Hoel, H. (2008) Abusive work practices and bullying among chefs: a review of
the literature, International Journal of Hospitality Management, 27: 649656.
Chivers, T. S. (1973) The proletarianisation of a service worker, Sociological Review, 21:
633656.
The Economist (2013) A short history of hotels; be my guest, December 21, retrieved from
www.economist.com/news/christmas-specials/21591743-be-my-guest, last accessed 07.05.14.
Fearnley-Whittingstall, H. (1999) Setting an example, Independent on Sunday (Review), 29
August: 28.
Ferguson, P. P. and Zukin, S. (1998) The careers of chefs, in R. Scapp and B. Seitz (Eds)
Eating Culture, New York: State University of New York, 92111.
Fine, G. A. (1985) Occupational aesthetics: low trade school students learn to cook, Urban Life,
14, 1: 331.
Fine, G. A. (1996) Kitchens: The Culture of Restaurant Work, Berkeley: University of California
Press.
Foulkes, N. (1996) The man who would be Marco, Sunday Telegraph Magazine, 7 January:
1821.
Gaskell, J. (1997) Sex and the Michelin men: the kitchen no place for a woman? Sunday
Telegraph, 26 January: 21.
Golding, C. (1997a) Industry bullying is part of the job , Caterer and Hotelkeeper , 11
September: 12.
Golding, C. (1997b) Harassment still not an issue with some bosses, Caterer and Hotelkeeper,
9 October: 9.
Green, E. (1997) The screaming success, Independent, 10 August: 19.
Harmer, J. (1998) Ejection seating, Caterer and Hotelkeeper, 5 November: 6061.
Huddart, G. (1998) Too gifted for words, Caterer and Hotelkeeper, 2 July: 3234.
Johns, N. and Menzel, P. J. (1999) If you cant stand the heat! kitchen violence and culinary
art, International Journal of Hospitality Management, 18, 2: 99109.
Kang, B. , Twigg, N. W. and Hertzman, J. (2010) An examination of social support and social
identity factors and their relationship to certified chefs burnout, International Journal of
Ladenis, N. (1997) Defender of the chefs Maginot line, The Times, 6 May: 15.
Levy, P. (2009) Keith Floyd: television cook who paved the way for the modern generation of
celebrity chefs, Independent, 16 September, retrieved from www.
independent.co.uk/news/obituaries/keith-floyd-television-cook-who-paved-the-way-for-the-
modern-generation-of-celebrity-chefs-1787820.html, last accessed 17.10.16.
Meloury, J. and Signal, T. (2014) When the plate is full: aggression among chefs, International
Journal of Hospitality Management, 41: 97103.
74 Murray-Gibbons, R. and Gibbons, C. (2007) Occupational stress in the chef profession,
North, S.-J. (1997) Beyond a joke, Caterer and Hotelkeeper, 14 August: 3032.
OBrien, L. (1997) Catering: the new media studies, Independent on Sunday Real Life, 16
November: 3.
Olbrich, S. (2016) Why are there so few female chefs? Guardian, 5 May, retrieved from
www.theguardian.com/lifeandstyle/wordofmouth/2016/may/05/why-are-there-so-few-women-
chefs, last accessed 12.06.16.
Parasecoli, F. (2008) Bite Me: Food in Popular Culture, Oxford: Berg.
Peterson, Y. and Birg, L. D. (1988) Top hat: the chef as creative occupation, Free Inquiry in
Creative Sociology, 16, 1: 6772.
Poole, S. (2012) You Arent What You Eat: Fed up with Gastroculture, London: Union Books.
Richardson, P. (1995) Its delicious! Its delightful! Its Delia! Attitude, 20: 126129.
Robinson, R. N. S. and Barron, P. E. (2007) Developing a framework for understanding the
impact of deskilling and standardisation on the turnover and attrition of chefs, International
Journal of Hospitality Management, 26: 913926.
Robinson, R. N. S. , Solnet, D. J. and Breakey, N. (2014) A phenomenological approach to
hospitality management research: chefs occupational commitment, International Journal of
Rojek, C. (2001) Celebrity, London: Reaktion Books.
Rojek, C. (2012) Fame Attack, London: Bloomsbury.
Rojek, C. (2015) Presumed Intimacy: Parasocial Interaction in Media, Society and Celebrity
Culture, Cambridge: Polity Press.
Rousseau, S. (2012) Food Media: Celebrity Chefs and the Politics of Everyday Interference ,
London: Berg.
Shepherd, R. (1995) Delia runs wild in the bookshop, Independent, 17 October: 19.
Stringfellow, L. , MacLaren, A. , Maclean, M. and OGorman, K. (2013) Conceptualizing taste:
food culture and celebrities, Tourism Management, 37: 7785.
Sutcliffe, T. (1996) Do we need TV chefs? Independent, 1 July: 8.
Sylvester, R. (1995) Delias feast spells a famine, Sunday Times, 22 October: 12.
Wood, R. C. (1997) Working in Hotels and Catering, London: International Thomson Business
Press, 2nd edn.
Wood, R. C. (2000) Why are there so many celebrity chefs and cooks (and do we need them)?
Culinary cultism and crassness on television and beyond, in R. C. Wood (Ed.) Strategic
Questions in Food and Beverage Management, Oxford: Butterworth Heinemann, 129152.
Zopiatis, A. (2010) Is it art or science? Chefs competencies for success, International Journal of
Is food an art form? Pretentiousness and pomposity in cookery
Allhoff, F. and Monroe, D. (Eds) (2007) Food and Philosophy: Eat, Think and be Merry, Oxford:
Blackwell.
Anderson, D. (1995) Food: whatever happened to our testicles?, Spectator, 30 December: 42.
Armstrong, J. (1996) Artistry, British Journal of Aesthetics, 36, 4: 381388.
Boisvert, R. D. (2014) I Eat, Therefore I Think: Food and Philosophy, Lanham: Fairleigh
Dickinson University Press.
Catterall, C. (Ed.) (1999) Food: Design and Culture, London: Laurence King.
Chamberlain, L. (Ed.) (1989) Marinetti: Futurist Cookbook, London: Trefoil Publications.
Charsley, S. R. (1992) Wedding Cakes and Cultural History, London: Routledge.
Clifton, C. (1988) The Art of Food, London: Windward.
Collingwood, R. G. (1938) The Principles of Art, Oxford: Clarendon Press.
Douglas, M. (1982) Food as an art form, in In the Active Voice, London: Routledge and Kegan
Paul, 105113.
Fieldhouse, P. (1995) Food and Nutrition: Customs and Culture, London: Chapman and Hall,
2nd edn.
Fine, G. A. (1985) Occupational aesthetics: how trade school students learn to cook, Urban Life,
14, 1: 331.
Fuller, J. (1993) But is it art? in J. McDonald (Ed.) Peter Fullers Modern Painters: Reflections on
British Art, London: Methuen, 3448.
Gans, H. (1974) Popular Culture and High Culture, New York: Basic Books.
Gopnik, B. (2009) The big debate: can food be serious art? Washington Post, 23 September,
retrieved from www.washingtonpost.com/wp-
dyn/content/article/2009/09/22/AR2009092203137.html, last accessed 26.09.16.
Hegarty, J. A. and OMahony, G. B. (2001) Gastronomy: a phenomenon of cultural
expressionism and an aesthetic for living, International Journal of Hospitality Management, 20:
313.
Holland, M. A. and McCool, A. C. (1994) Cross-cultural cuisine: long-term trend or short-lived
fad, Florida International University Hospitality Review, 12, 1: 1730.
Kington, M. (1996) Eggsistential guide to eating your art out, Independent, 11 September: 14.
Korsmeyer, C. (Ed.) (2002) Making Sense of Taste: Food and Philosophy, Ithaca: Cornell
University Press.
Korsmeyer, C. (Ed.) (2005) The Taste Culture Reader: Experiencing Food and Drink, London:
Berg Publishers.
Kuehn, G. (2005) How can food be art? in A. Light and J. Smith (Eds) The Aesthetics of
Everyday Life, New York: Columbia University Press, 194212.
Lashley, C. (Ed.) (2017) The Routledge Handbook of Hospitality Studies: Perspectives and
Cases, London: Routledge.
94 Lupton, D. (1996) Food, the Body and the Self, London: Sage.
Meskin, A. (2013) The art and aesthetics of food, The Philosophers Magazine, 61: 81 86,
retrieved from
www2.warwick.ac.uk/research/priorities/foodsecurity/themes/eatingwell/meskin_the_aesthetics_
of_food_new1.pdf, last accessed 10.09.17.
Monroe, D. (2007) Can food be art? The problem of consumption, in F. Alhoff and D. Monroe
(Eds) Food and Philosophy, New York: Blackwell Publishing, 133144.
Perry, G. (2014) Playing to the Gallery, London: Penguin.
Peterson, Y. and Birg, L. D. (1988) Top hat: the chef as creative occupation, Free Inquiry in
Creative Sociology, 16, 1: 6772.
Quinet, M. (1981) Food as art the problem of function, British Journal of Aesthetics , 21, 2:
159171.
Radford, C. (1996) Driving to California: An Unconventional Introduction to Philosophy,
Edinburgh: Edinburgh University Press.
Ravel, J.-F. (1992) Cuisine and culture, in D. W. Curtin and L. M. Heldke (Eds) Cooking, Eating,
Thinking: Transformative Philosophies of Food, Bloomington and Indianapolis: Indiana
University Press, 145152.
Ronay, E. (1987) Strokes from the palate as fine art, Sunday Times, 25 October: 72.
Sewell, B. (1994) The Reviews That Caused the Rumpus and Other Pieces, London:
Bloomsbury.
Sewell, B. (1995) An Alphabet of Villains, London: Bloomsbury.
Slater, H. (1997) Art and aesthetics, British Journal of Aesthetics, 37, 3: 226231.
Spalding, J. (2012) Con Art: Why You Ought to Sell Your Damien Hirsts While You Can, Kindle
Original.
Steel, J. (1985) The Nature of Prescription in Cuisine, unpublished PhD thesis, Glasgow:
University of Strathclyde.
Sweeney, K. W. (2007) Can a soup be beautiful? The rise of gastronomy and the aesthetics of
food, in F. Alhoff and D. Monroe (Eds) Food and Philosophy, New York: Blackwell Publishing,
117132.
Telfer, E. (1996) Food for Thought: Philosophy and Food, London: Routledge.
Telfer, E. (2002) Food as art, in A. Neill and A. Riley (Eds) Arguing About Art: Contemporary
Philosophical Debates, New York: Routledge, 2nd edn, 927.
Warburton, N. (1995) Philosophy: The Basics, London: Routledge, 2nd edn.
Warburton, N. (2002) The Art Question, London: Routledge.
Young, J. O. (1995) Artwork and artworlds, British Journal of Aesthetics, 35, 4: 330337.
Young, J. O. (1997) Defining art responsibly, British Journal of Aesthetics, 37, 1: 5765.
Zolberg, V. L. (1990) Constructing a Sociology of the Arts, Cambridge: Cambridge University
Press.
Does menu engineering tell us anything?

Atkinson, H. and Jones, P. (1994) Menu engineering: managing the foodservice micro-
marketing mix, Journal of Restaurant and Foodservice Marketing, 1, 1: 3756.
Beran, B. (1995) Menu sales mix analysis revisited: an economic approach, Hospitality
Research Journal, 18, 3: 125142.
Boston Consulting Group (1970) The Product Portfolio, retrieved from
www.bcg.com/expertise_impact/publications/PublicationDetails.aspx?id=tcm:12-13257, last
accessed 12.06.17.
Hayes, D. K. and Huffman, L. (1985) Menu analysis: a better way, Cornell Hotel and Restaurant
Administration Quarterly, 25, 4: 6470.
Kasavana, M. L. and Smith, D. I. (1982) Menu Engineering, Victoria, Australia: Hospitality
Publications.
Kincaid, C. S. and Corsun, D. L. (2003) Are consultants blowing smoke? An empirical test of the
impact of menu layout on item sales, International Journal of Contemporary Hospitality
Management, 15, 4: 226231.
Linassi, R. , Alberton, A. and Marinho, S. V. (2014) Menu engineering and activity-based
costing: an improved method of menu planning, International Journal of Contemporary
Miller, J. E. (1980) Menu Pricing and Strategy, Boston: CBI Publishing.
Miller, J. E. (1987) Menu Pricing and Strategy, New York: Van Nostrand Reinhold, 2nd edn.
Ozdemir, B. (2012) A review on menu performance investigation and some guiding
propositions, Journal of Foodservice Business Research, 15: 378397.
Pavesic, D. V. (1983) Cost/margin analysis: a third approach to menu pricing and design,
International Journal of Hospitality Management, 2, 3: 127134.
111 Pavesic, D. V. (1985) Prime members: finding your menus strengths, Cornell Hotel and
Restaurant Administration Quarterly, 26, 3: 7177.
Rushmore, S. (2003) How can hotels make money on F&B?, Hotels, April: 30, retrieved from
www.hvs.com/Content/539.pdf, last accessed 26.01.17.
Taylor, J. and Brown, D. (2007) Menu analysis: a review of techniques and approaches, Florida
International University Hospitality Review, 25, 2: 7482.
Taylor, J. , Reynolds, D. and Brown, D. (2009) Multi-factor menu analysis using data
envelopment analysis, International Journal of Contemporary Hospitality Management, 21, 2:
213225.
Yang, S. S. (2012) Eye movements on restaurant menus: a revisitation on gaze motion and
consumer scanpaths, International Journal of Hospitality Management , 31: 10211029.
Whine or wine? is discourse about beverages in contemporary society
an instance of fabulation?
Alexander, M. (2007) Purple rinses and pseudo-Escoffierian menus: the problem with training
restaurants, The Hospitality Review, 9, 3: 2936.
British Broadcasting Corporation (2005) Intoxication rife among doctors , retrieved from
http://news.bbc.co.uk/2/hi/health/4080424.stm, last accessed 28.11.16.
Bourdieu, P. (1984 [1979]) Distinction: A Social Critique of the Judgement of Taste, London:
Routledge.
Callinicos, A. (1990) Against Postmodernism: A Marxist Critique, Cambridge: Polity Press.
Dahl, R. (2013 [1945]) Taste, in R. Dahl , The Complete Short Stories Volume 1 19441953,
Harmondsworth: Penguin.
Doyle, W. (2010) Aristocracy: A Very Short Introduction, Oxford: Oxford University Press.
Elias, N. (2000) The Civilizing Process: Revised Edition, London and Oxford: Wiley Blackwell.
Fattorini, J. E. (1997) Managing Wine and Wine Sales, London: International Thomson
Business Press.
Fattorini, J. E. (2000) Is there such a thing as beverage management? Drink and the food and
beverage consumer, in R. C. Wood (Ed.) Strategic Questions in Food and Beverage
Management, Oxford: Butterworth Heinemann, 172186.
Goldthorpe, J. , Lockwood, D. , Bechhofer, F. and Platt, J. (1969) The Affluent Worker in the
Class Structure, Cambridge: Cambridge University Press.
Hobsbawm, E. (1983) Introduction: inventing traditions, in E. Hobsbawm and T. Ranger (Eds)
The Invention of Tradition, Cambridge: Cambridge University Press, 114.
124 Hopkins, A. (2014) Top 10 craft vodka brands, The Spirits Business, 14 May, retrieved from
www.thespiritsbusiness.com/2014/05/top-10-craft-vodka-brands/, last accessed 28.01.17.
Hospitalityandcateringnews.com (2015) Booming UK coffee shop market heads for 30,000
outlets, retrieved from www.hospitalityandcateringnews.com/2015/12/booming-uk-coffee-shop-
market-heads-30000-outlets/, last accessed 07.11.16.
Institute of Alcohol Studies (IAS) (2013) Socioeconomic groups relationship with alcohol,
retrieved from www.ias.org.uk/Alcohol-knowledge-centre/Socioeconomic-
groups/Factsheets/Socioeconomic-groups-relationship-with-alcohol.aspx, last accessed
28.11.16.
Lane, C. (2010) The Michelin-starred restaurant sector as a cultural industry: a cross-national
comparison of restaurants in the UK and Germany, Food, Culture and Society, 13, 4: 493519.
Lockwood, D. (1960) The new working class , European Journal of Sociology, 1, 2: 248259.
McCloskey, D. N. (2006) The Bourgeois Virtues: Ethics for an Age of Commerce, Chicago:
Chicago University Press.
McCloskey, D. N. (2010) Bourgeois Dignity: Why Economics Cant Explain the Modern World,
Chicago: Chicago University Press.
McCloskey, D. N. (2016) Bourgeois Equality: How Ideas, Not Capital or Institutions, Enriched
the World, Chicago: Chicago University Press.
Marx, K. and Engels, F. (1848 [2011]) The Communist Manifesto, New York: Signet Classics.
Mayyasi, A. (2013) The science of snobbery: how were duped into thinking fancy things are
better, The Atlantic, September 11, retrieved from
www.theatlantic.com/business/archive/2013/09/the-science-of-snobbery-how-were-duped-in-to-
thinking-fancy-things-are-better/279571/, last accessed 26.11.16.
Mazurkiewicz, R. (1983) Gender and social consumption, The Service Industries Journal, 3, 1:
4962.
Mennell, S. (1985) All Manners of Food: Eating and Taste in England and France from the
Middle Ages to the Present, Oxford: Basil Blackwell.
Mercer, C. (2015) Are restaurant wine mark-ups too steep?, Decanter, retrieved from
www.decanter.com/wine-news/opinion/the-editors-blog/are-restaurant-wine-mark-ups-too-
steep-3545/, last accessed 26.11.16.
Nasaw, D. (2012) Why are there so many brands of vodka on sale? retrieved from
www.bbc.com/news/magazine-18360315, last accessed 28.01.17.
Oxford Dictionaries (2014) A list of coffee words, retrieved from
http://blog.oxforddictionaries.com/2014/09/coffee-list/, last accessed 07.11.16.
Paris, N. (2014) 30 for an orange squash? Hotels urged to scrap minimum spend, Daily
Telegraph, 13 August, retrieved from www.telegraph.co.uk/travel/news/30-for-an-orange-
squash-Hotels-urged-to-scrap-minimum-spend/, last accessed 07.11.16.
Poulter, S. (2016) We drink twice as much coffee as tea: the nations favourite drink is under
threat as tea consumption falls 19 per cent since 2010, Daily Mail, 14 April, retrieved from
www.dailymail.co.uk/news/article-3538880/We-drink-twice-coffee-tea-nation-s-favourite-drink-
threat-tea-consumption-fallen-19-cent-2010.html, last accessed 15.11.16.
Robins, P. (2014) A middle-class show-offs guide to craft beer, Spectator, 6 December,
retrieved from www.spectator.co.uk/2014/12/a-middle-class-show-offs-guide-to-craft-beer/, last
accessed 15.11.16.
125 Rojek, C. (2000) Leisure and the rich today: Veblens thesis after a century, Leisure Studies,
19, 1: 115.
Rojek, C. (2014 [1985]) Capitalism and Leisure Theory, London: Routledge.
Ross, A. S. C. (1954) Linguistic class-indicators in present-day English, Neuphilologische
Mitteilungen (Helsinki), 55: 113149.
Stanley, C. S. (2012) Alcoholic Beverage Costing Practices in the Hospitality Industry,
unpublished MS degree thesis, Texas Tech University, retrieved from https://ttu-ir.tdl.org/ttu-
ir/bitstream/handle/2346/47487/STANLEY-THESIS.pdf?sequence=2, last accessed 28.11.16.
Statista (2016) Litres of beer consumed per head in the United Kingdom (UK) from 2002 to
2015, retrieved from www.statista.com/statistics/308931/beer-consumption-per-head-litres-
united-kingdom-uk/, last accessed 07.11.16.
Statista (2017) Brands of vodka ranked by number of users in the United Kingdom (UK) in 2015
(in 1,000), retrieved from www.statista.com/statistics/304485/leading-brands-of-vodka-in-the-
uk/, last accessed 28.01.17.
Veblen, T. (1899 [2007]) The Theory of the Leisure Class, Oxford: Oxford University Press.
Williamson, D. , Tregidga, H. , Harris, C. and Keen, C. (2009) The working engines of
distinction: discourse for main course in restaurant reviews, Journal of Hospitality and Tourism
Management, 16: 5561.
Wine and Spirit Trade Association (WSTA) (2015) WSTA Market Overview: London Wine Fair
2015 Edition, retrieved from www.wsta.co.uk/images/Research/Market-
Reports/LWFOverview2015.pdf, last accessed 07.11.16.
Wood, R. C. (2014) Marxism, snobbery and the triumph of bourgeois values: a speculative
analysis of implications for hospitality, Research in Hospitality Management, 4, 12: 912.
Should food and beverage managers care where food comes from?
Akaranggoon, S. (2010) Supply Chain Management Practices in the Hotel Industry: An
Examination of Hotel Food Supply Chains in South-West England, unpublished PhD thesis,
University of Exeter, UK.
Amaeshi, K. , Osuji, O. and Nnodim, P. (2008) Corporate social responsibility in supply chains
of global brands: a boundaryless responsibility? Clarifications, exceptions and implications,
Journal of Business Ethics, 81, 1: 223234.
Barnhill, A. , Budolfson, M. and Doggett, T. (Eds) (2016) Food, Ethics, and Society: An
Introductory Text with Readings, Cary: Oxford University Press USA.
Bowman, S. (2010) Misreading Adam Smith, retrieved from
www.adamsmith.org/blog/regulation-industry/misreading-adam-smith, last accessed 14.05.17.
Deery, M. , Jago, L. and Stewart, M. (2007) Corporate social responsibility within the hospitality
industry, Tourism Review International, 11, 2: 107114.
Department for Environment, Food and Rural Affairs (UK) (2007) Food Service and Eating Out:
An Economic Survey, retrieved from
http://webarchive.nationalarchives.gov.uk/20130123162956/http:/www.defra.gov.uk/evidence/ec
onomics/foodfarm/reports/documents/Food%20service%20paper%20Jan%202007.pdf,last
accessed 28.05.17.
138 Duhigg, C. and Barbozajan, D. (2012) In China, human costs are built into an iPad, New
York Times, 25 January, retrieved from www.nytimes.com/2012/01/26/business/ieconomy-
apples-ipad-and-the-human-costs-for-workers-in-china.html?_r=0, last accessed 20.05.17.
Eastham, J. F. , Sharples, L. and Ball, S. D. (2001) The catering and food retail industries: a
contextual insight, in J. Eastham , L. Sharples and S. Ball (Eds) Food Supply Chain
Management Issues for the Hospitality and Retail Sectors, Oxford: Butterworth Heinemann,
320.
Edelman Trust (2017) Edelman Trust 2017 barometer, retrieved from
www.edelman.com/trust2017/, last accessed 14.05.17.
Fair Labour Association (2012) Foxconn verification status report, retrieved from
www.fairlabor.org/report/foxconn-remediation-verification, last accessed 20.05.17.
Friedman, M. (1970) The social responsibility of business is to increase its profits, New York
Times Magazine, 13 September: 3233 and 122124.
Ghoshal, S. (2005) Bad management theories are destroying good management practices,
Academy of Management Learning and Education, 4: 7591.
Gindis, D. (2016) Legal personhood and the firm: avoiding anthropomorphism and equivocation,
Journal of Institutional Economics, 12, 3: 499513.
Ginneken, R. van (2018) Trends and issues in hotel ownership and control, in R. C. Wood (Ed.)
Hotel Accommodation Management, London: Routledge.
Gorodesky, R. and Lange, K. (2016) Restaurant accounting: for profits sake, inventory your
food cost! retrieved from www.restaurantreport.com/features/ft_inventory.html, last accessed
27.05.17.
Hanks, L. and Matilla, A. S. (2016) Consumer response to organic food in restaurants: a serial
mediation analysis, Journal of Foodservice Business Research, 19, 1: 109121.
Harrington, M. (2017) Survey: peoples trust has declined in business, media, government, and
NGOs, Harvard Business Review, retrieved from https://hbr.org/2017/01/survey-peoples-trust-
has-declined-in-business-media-government-and-ngos, last accessed 14.05.17.
Huxley, R. , Land, J. and Lobley, M. (2011) A Review of the UK Food Market, Exeter: Cornwall
Food and Drink/University of Exeter, retrieved from
www.cornwallac.org/managed/CAC%20website/food-and-drink/reports-and-research/uk-food-
market-2011-final-for-publication.pdf, last accessed 28.05.17.
Kang, K. H. , Lee, S. and Huh, C. (2010) Impacts of positive and negative corporate social
responsibility activities on company performance in the hospitality industry, International Journal
of Hospitality Management, 29, 1: 7282.
Khurana, R. and Nohria, N. (2008) Its time to make management a true profession, Harvard
Business Review, October: 7077.
139 Kim, Y. , Kim, M. and Mattila, A. S. (2017) Corporate social responsibility and equity-holder
risk in the hospitality industry, Cornell Hospitality Quarterly, 58, 1: 8193.
Kothari, T. , Hu, C. and Roehl, W. S. (2005) e-Procurement: an emerging tool for the hotel
supply chain management, International Journal of Hospitality Management, 24: 369389.
Lu, L. and Gursoy, D. (2017) Does offering an organic food menu help restaurants excel in
competition? An examination of diners decision-making, International Journal of Hospitality
Management, 63: 7281.
Matthews, B. (2016) The worlds top 10 restaurant companies (MCD,SBUX), retrieved from
www.investopedia.com/articles/markets/012516/worlds-top-10-restaurant-companies-
mcdsbux.asp, last accessed 19.05.17.
Melissen, F. (2013) Sustainable hospitality: a meaningful notion? Journal of Sustainable
Tourism, 21, 6: 810824.
Perlin, R. (2013) Chinese workers Foxconned, Dissent Magazine, Spring, retrieved from
www.dissentmagazine.org/article/chinese-workers-foxconned, last accessed 20.05.17.
Post, A. , Shanahan, H. and Jonsson, L. (2008) Food processing: barriers to, or opportunities
for, organic foods in the catering sector, British Food Journal, 110, 2: 160173.
Raghavendra, A. N. and Nijaguna, G. (2015) Supply chain management in hospitality industry:
impact on service quality in McDonalds restaurants, Bangalore, Global Journal of Commerce
and Management Perspective, 4, 2: 2229.
Sandler, R. L. (2014) Food Ethics: The Basics, London: Routledge.
Sethu, H. S. (2007) Supply chain management in hospitality industry: an overview, Journal of
Hospitality Application and Research, 2, 2: 3345.
Singal, M. (2014) Corporate social responsibility in the hospitality and tourism industry: do
family control and financial condition matter? International Journal of Hospitality Management,
36: 8189.
Singer, P. A. and Mason, J. (2007) The Ethics of What We Eat: Why Our Food Choices Matter,
New York: Rodale.
Thompson, P. B. (2015) From Field to Fork: Food Ethics for Everyone, Oxford: Oxford
University Press.
Thompson, P. B. (2016) The emergence of food ethics, Food Ethics, 1: 6174.
Wade, J. A. (2001) Stakeholders, ethics and social responsibility in the food supply chain, in J.
Eastham , L. Sharples and S. Ball (Eds) Food Supply Chain Management Issues for the
Hospitality and Retail Sectors, Oxford: Butterworth Heinemann, 111124.
Webster, K. (2001) The scope and structure of the food supply chain, in J. Eastham , L.
Sharples and S. Ball (Eds) Food Supply Chain Management Issues for the Hospitality and
Retail Sectors, Oxford: Butterworth Heinemann, 3754.
Zhang, X. , Song, H. and Huang, G. Q. (2009) Tourism supply chain management: a new
research agenda, Tourism Management, 30: 345358.
Is higher food and beverage management education fit for purpose?
Alexander, M. (2007) Purple rinses and pseudo-Escoffierian menus: the problem with training
restaurants, The Hospitality Review, 9, 3: 2936.
Alexander, M. , Lynch, P. and Murray, R. (2009) Reassessing the core of hospitality
management education: the continuing importance of training restaurants, Journal of
Hospitality, Leisure, Sport and Tourism Education, 8, 1: 5569.
Barrows, C. W. and Johann, N. (2008) Hospitality management education, in B. Brotherton and
R. C. Wood (Eds) The Sage Handbook of Hospitality Management , London and New York:
Sage, 146162.
Brotherton, B. and Wood, R. C. (2008) Editorial introduction, in B. Brotherton and R.C. Wood
(Eds) The Sage Handbook of Hospitality Management, London and New York: Sage, 134.
Burnett, J. (2004) England Eats Out: A Social History of Eating Out in England from 1830 to the
Present, London: Routledge.
Cracknell, H. L. and Nobis, G. F. (1985) Practical Professional Gastronomy, London: Macmillan.
Davis, B. , Lockwood, A. , Alcott, P. and Pantelidis, I. (2012) Food and Beverage Management,
London: Routledge, 5th edn.
de Bruijn, H. , van Wezel, R. and Wood, R. C. (2001) Lessons and issues for defining facilities
management from hospitality management, Facilities, 19, 13/14: 476483.
Dittmer, P. R. and Keefe, J. D. (2009) Principles of Food, Beverage, and Labour Cost Controls,
New York: Wiley, 9th edn.
Drion, B. , Melissen, F. and Wood, R. C. (2012) Facilities management: lost, or regained?
Facilities, 30, 5/6: 254261.
Dutton, C. and Farbrother, C. (2005) Responding to change in higher education hospitality
provision: two universities approaches, Link, 12: 1011, retrieved from
http://eprints.bournemouth.ac.uk/12597/, last accessed 26.01.17.
Everett, S. (2016) Food and Drink Tourism: Principles and Practice, London: Sage.
Fine, G. A. (1996) Kitchens: The Culture of Restaurant Work, Berkeley: University of California
Press.
Fuller, J. (1983) Hospitality management education, in E. Cassee and R. Reuland (Eds) The
Management of Hospitality, Oxford: Pergamon, 95121.
Gillespie, C. (2001) European Gastronomy into the 21st Century, Oxford: Butterworth-
Heinemann.
Lashley, C. (2000) Hospitality Retail Management: A Unit Managers Guide, Oxford:
Butterworth-Heinemann.
Losekoot, E. , van Wezel, R. and Wood, R. C. (2001) Conceptualising and operationalizing the
research interface between facilities management and hospitality management, Facilities, 19,
7/8: 296303.
152 Mansbach, D. (2010) Hotel restaurant solutions: turning a headache into an opportunity,
retrieved from www.hotelnewsresource.com/article45482.html, last accessed 26.01.17.
Mars, G. , Bryant, D. and Mitchell, P. (1979) Manpower Problems in the Hotel and Catering
Industry, Farnborough: Gower.
Nebel, E. , Braunlich, C. and Zhang, Y. (1994) Hotel food and beverage directors career paths
in American luxury hotels, International Journal of Contemporary Hospitality Management, 6, 6:
310.
Riley, M. (2000) Can hotel restaurants ever be profitable? Short- and long-term perspectives, in
R. C. Wood (Ed.) Strategic Questions in Food and Beverage Management , Oxford:
Butterworth-Heinemann, 112118.
Riley, M. (2005) Food and beverage management: a review of change, International Journal of
Contemporary Hospitality Management, 17, 1: 8893.
Rodgers, S. (2005) Applied research and educational needs in food service management,
Rodgers, S. (2009) The state of technological sophistication and the need for new specialised
tertiary degrees in food services, International Journal of Hospitality Management, 28, 1: 7177.
Rushmore, S. (2003) How can hotels make money on F&B?, Hotels, April: 30, retrieved from
www.hvs.com/Content/539.pdf, last accessed 26.01.17.
Slattery, P. (2012) The Economic Ascent of the Hotel Business, Oxford: Goodfellow.
Telfer, E. (1996) Food for Thought: Philosophy and Food, London: Routledge.
UN World Tourism Organization (2012) Global Report on Food Tourism, Madrid: WTO,
retrieved from http://cf.cdn.unwto.org/sites/all/files/pdf/global_report_on-_food_tourism.pdf, last
accessed 26.01.17.
Wood, R. C. (1995) The Sociology of the Meal, Edinburgh: Edinburgh University Press.
Wood, R. C. (1997) Working in Hotels and Catering, London: International Thomson Business
Press, 2nd edn.
Wood, R. C. (2007) The future of food and beverage management research, Journal of
Hospitality and Tourism Management, 14, 1: 616.

2015 06 05 Seminar Stbi Co So Ha Tang Logistic Va Thuc Hien Tang Truong Xanh

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

2015 06 05 Seminar Stbi Co So Ha Tang Logistic Va Thuc Hien Tang Truong Xanh

Uploaded by

Copyright:

Available Formats

STRATEGIC QUESTIONS IN FOOD

AND BEVERAGE MANAGEMENT

The training of future hospitality managers continues to emphasise skills-based

Roy C. Wood is a Visiting Professor in the Hertfordshire Business School, Uni-

1 Food and beverage management – still in a rut? 1

2 All change or no change? Food and beverage markets today 14

3 How important is the meal experience?  27

4 Is there such a thing as culinary creativity? 41

5 Why are there so many celebrity chefs and cooks

6 Is food an art form? Pretentiousness and pomposity

7 Does menu engineering tell us anything? 95

8 Whine or wine? Is discourse about beverages in

9 Should food and beverage managers care where food

10 Is higher food and beverage management education fit

The first edition of this book appeared in 2000, published by Butterworth

1 Food and beverage

When we talk of food and beverage management we are in essence talking

From science to management?

From management to social science?

the majority of management ‘knowledge’, presumably in pursuit of intellectual

sent us on a mistaken quest to seek scientific answers to unscientific ques-

Philosophers in the dominant western tradition have been uninterested in

Similarly, at the interface between philosophy and sociology, Lupton (1996:

In light of this less-than-a-thumbnail history of the social scientific study of

Consumer behaviour and marketing

Pick a card, any card: what does it mean to choose?

Is not ‘choice’ still choice?

The menu and choice: an example

unfulfillable, the presence of a range of basic ingredients and half-competent

The description of menu items seems to be an area of growing importance

The situation is different for independent restaurateurs, especially those

All change or no change? Food and beverage markets today

How important is the meal experience?

Is there such a thing as culinary creativity?

Does menu engineering tell us anything?

You might also like

1 Food and beverage management – still in a rut? 1

2 All change or no change? Food and beverage markets today 14

3 How important is the meal experience? 27

4 Is there such a thing as culinary creativity? 41

7 Does menu engineering tell us anything? 95