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5.9 OTHER SOCIAL SCIENCES
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).
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