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Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 1: A Phenomenological Exploration Of The Concepts, Types, And Causes Of Food Production Failure, Máirtín Mac Con Iomaire, Jj Healy, Mohamed Fawzi Afiffi
Chefs’ Perspectives Of Failures In Foodservice Kitchens, Part 1: A Phenomenological Exploration Of The Concepts, Types, And Causes Of Food Production Failure, Máirtín Mac Con Iomaire, Jj Healy, Mohamed Fawzi Afiffi
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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).
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
Searching For Chefs, Waiters And Restaurateurs In Edwardian Dublin: A Culinary Historian's Experience Of The 1911 Dublin Census Online, Máirtín Mac Con Iomaire
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