• Summary
  • Contents

“Accessibly written and thoughtfully edited, making it essential reading for those studying hospitality and embarking on a career in the industry.” - Peter Lugosi, Oxford School of Hospitality Management “This text is a fascinating read… Roy Wood has spent 25 years teaching, researching and writing on the hospitality industry - much of that learning is here in this book.” - Erwin Losekoot, Auckland University of Technology “All different aspects of the hospitality industry are elaborated on… All in all a wonderful course book for for our students!” - Claudia Rothwangl, ITM College This book covers the major concepts students are likely to encounter throughout their study within the hospitality management, giving a comprehensive and up-to-date overview as well as providing engaging everyday examples from around the world. A leading figure in the field, Roy Wood has successfully gathered international contributors with direct experience of hospitality management and the hospitality industry as a whole, ensuring the academic, geographical and practical integrity of the book. Key Concepts in Hospitality Management is written for undergraduate students and those studying short postgraduate or executive education courses in hospitality management, events management, tourism management and leisure management.

Gastronomy and Hayte Cuisine
Gastronomy and hayte cuisine
Marc B. Stierand

See also: Beverages and beverage management; Food, beverage and restaurant management; Food production and service systems; Innovation in hospitality; The meal experience

Definitions of the term ‘gastronomy’ are numerous, varied and sometimes controversial, ranging from gastronomy as an ancient understanding of the rules or regulations (‘nomos’) of how to treat one's stomach (gastro) to a more contemporary consideration of being a self-directed and sometimes artistic act of preparing, presenting and consuming food (Richards, 2002). Here, the latter, very general, definition is adopted. In hospitality and hospitality management, however, the term ‘gastronomy’ is more narrowly associated in the Western world with French haute (‘high’) cuisine. France has a long tradition of regarding both gastronomy and haute cuisine as matters ...

locked icon

Sign in to access this content

Get a 30 day FREE TRIAL

  • Watch videos from a variety of sources bringing classroom topics to life
  • Read modern, diverse business cases
  • Explore hundreds of books and reference titles