Chefs’ Perspectives of Failures in Foodservice Kitchens, Part 1: A phenomenological exploration of the concepts, types, and causes of food production failure

Authors

Máirtín Mac Con Iomaire, Technological University DublinFollow
JJ Healy, Cork Institute of TechnologyFollow
Mohamed Fawzi Afiffi, University of Sadat City, Sadat City, EgyptFollow

Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

5.9 OTHER SOCIAL SCIENCES

Abstract

Customers visit restaurants for varying reasons ranging from utilitarian – to satisfy hunger – to hedonistic – displaying cultural capital (Bourdieu, 1984) more recently theorized as culinary capital (Naccarato & Lebesco, 2012). Restaurants are even more significant in the new ‘experience economy’ (Pine & Gilmore, 1998) where lunch or dinner are conceptualized as ‘meal experiences.’ There is widespread acceptance of the pivotal role (about 33% of tourist spend) that food now plays in the tourism product of any country (Quigley et al., 2019).

DOI

https://doi.org/10.1080/15378020.2020.1842955

Recommended Citation

Mac Con Iomaire, M., Fawzi Afifi, M. & Healy, J.J. (2020). Chefs’ perspectives of failures in foodservice kitchens, part 1: A phenomenological exploration of the concepts, types, and causes of food production failure. Journal of Foodservice Business Research, vol. 24, no. 2, pg. 177-214. DOI: 10.1080/15378020.2020.1842955