Consumer Behaviour in the International Restaurant Sector

Editor: Donald Sloan
Taylor and Francis: 2004

(EN: This book is a collection of chapters by different authors, which means there will likely be a chaos of perspectives and little overall coherence.)

  1. 1: The Social Construction Of Taste
  2. 2: Dining Out In The Individualized Era
  3. 3: Eating Out In The City Today
  4. 4: The Impact Of Fashion On Food
  5. 5: Sociology Of Nouvelle Cuisine
  6. 6: The Case of Wine
  7. 7: Influence Of Commercial Operators
  8. 8: Gender And Culinary Taste
  9. 9: Developing A Taste For Health
  10. 10: Hospitality as an Emotional Experience