Journal of Hospitality and Tourism Management

Journal of Hospitality and Tourism Management is a magazine specializing in Management topics.

Articles from Vol. 14, No. 1, April

Culinary Imagination: The Essential Ingredient in Food and Beverage Management
Despite major changes in consumption habits, particularly in relation to meal eating patterns, (Mikela, 2000) 'remarkably little has been written on consumer choice in a hospitality industry context' (Clark & Wood 1999, p. 317). Indeed a decade...
Flight Catering: An Investigation of the Adoption of Mass Customisation
Mass customisation (MC) is a well-established paradigm in many sectors of industry. The reason for this study was that flight catering appeared to be the first sector of the hospitality industry to be adopting MC. There was a prima facie case that...
Hot Beverages at Quick Service Restaurant (QSR) Drive-Thru Windows
The Liebeck hot coffee case is discussed, showing that the court's decision was not whimsical, but predicated on the knowledge and behaviour of McDonald's as represented and displayed by their employees and agents. Subsequent research establishing...
Liquid Images: Viewing the Wine Label
What is it that consumers see when they read the wine label? This article begins from the premise that the label does not merely consist of words that describe the contents of the bottle, but also contains clues to complex social, cultural and economic...
Organising Haute-Cuisine Service Processes: A Case Study
One of the essential aims of service process organisation is to increase the added value for the customer, thereby increasing customer satisfaction and stimulating consumption. In a haute-cuisine context, customers typically have a higher degree of...
Plain Fare to Fusion: Ethnic Impacts on the Process of Maturity in Brisbane's Restaurant Sector
This article continues the advocacy themes of recent hospitality research, which promote an interdisciplinary approach. This embraces the culinary arts, broader humanities disciplines and media studies, among others, and might complement the dominant...
The Future of Food and Beverage Management Research
This article offers an overview of the current state of food and beverage management research and some recommendations for the future development of the field. It begins from the premise that establishing such an overview requires an appreciation of...
The Influence of Perceived Body Image, Vanity and Personal Values on Food Consumption and Related Behaviour
Although food is a vital part of the chemical process of life, the manner in which people choose the foods that they eat is subject to a wide variety of external and internal influences. This study employed a sequential mixed method research design...