“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.
Chapter : Editor's Introduction
The Meal Experience
See also: Food production and service systems; Food, beverage and restaurant management; Gastronomy and haute cuisine
The term ‘meal experience’ was coined by UK marketer Graham Campbell-Smith (1967). At the time it was a somewhat revolutionary concept, embracing the idea that foods and beverages were not the only or necessarily most, important components influencing guests’ experiences when dining out. Other tangible and less tangible factors of importance included a restaurant's quality of service, its décor and ambience/atmosphere.
Research into the Meal Experience
Research into the meal experience is suggestive rather than conclusive. There is uncertainty over the factors most important to consumers in evaluating meal experiences. The (UK) National Catering Inquiry (1966: 12) reported that, ‘In spite of the trend towards ...