Chapter 2 Concept development
DOI: 10.23912/9781911635109-4132 | ISBN: 9781911635109 |
Published: May 2019 | Component type: chapter |
Published in: Food and Beverage Management 5e | Parent DOI: 10.23912/9781911635109-4094 |
Abstract
In Chapter 1 we introduced issues regarding the nature of products, sectors of the industry, the nature of demand and the nature of the food service product. This chapter extends this material and proposes that a systematic approach needs to be adopted, in order to be effective in identifying the key issues, which shape the nature of demand for food and beverage products and create the consumer–product relationship.
Literature concerning consumers and markets is readily availÂable, and much of it applies specifically to food and beverage operations. The literature explores the nature of demand for products from different viewÂpoints. These viewpoints include marketing, psychology, anthropology, economics, sociology, geography and social psychology.
Sample content
Contributors
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
For the source title:
- John Cousins, The Food and Beverage Training Company, London (Author)
- David Foskett, David Foskett Associates, London (Author)
- David Graham, Service Sector Management, Sheffield Hallam University (Author)
- Amy Hollier, College of Food, University College Birmingham (Author)
Cite as
Cousins, Foskett, Graham & Hollier, 2019
Cousins, J., Foskett, D., Graham, D. & Hollier, A. (2019) "Chapter 2 Concept development" In: Cousins, J., Foskett, D., Graham, D. & Hollier, A. (ed) . Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/9781911635109-4132
Save, bookmark or recommend
 Save on Mendeley |  Share on Twitter |  Share on LinkedIn |  Share on Facebook |
References
ACORN Classification at www.caci.co.uk/blog/acorn-explained (accessed January 2019).
Armstrong, G., Kotler, P., Harker, M. and Brennan, R. (2015) Marketing: an Introduction, Harlow: Pearson.
Bitner, M.J. (1992), Servicescapes: The impact of physical surroundings on customers and employees, Journal of Marketing, 56, 57-71.
https://doi.org/10.1177/002224299205600205
Crane, A. and Matten, D. (2015) Business Ethics: Managing Corporate Citizenship and Sustainability in the Age of Globalization, 4th edn, Oxford: Oxford University Press.
Hartman, L., Des Jardins, J. and MacDonald, C. (2017) Business Ethics: Decision-making for Personal Integrity and Social Responsibility, 4th edn, Boston, MA: McGraw-Hill International.
Hawkins, R. and Bohdanowicz, P. (2011) Responsible Hospitality, Theory and Practice, Oxford: Goodfellow Publishers.
Keynote at www.keynote.co.uk (Accessed January 2019).
Kotler, P., Bowen, J., Makens, J. and Balogau, S. (2013) Marketing for Hospitality and Tourism, Harlow: Pearson Education.
Kotler, P., Keller, K., Brady, M. Goodman, M. and Hansen, T. (2016) Marketing Management, 3rd edition, Harlow: Pearson Education.
Line, N., Hanks, L. and Kim, W.G. (2018), An expanded servicescape framework as the driver of place attachment and word of mouth, Journal of Hospitality & Tourism Research, 42(3), 476-499.
https://doi.org/10.1177/1096348015597035
Mintel at www.mintel.com (Accessed January 2019).
Slack, N., Brandon-Jones, A. and Johnston, R. (2016) Operations Management, 7th edn, Harlow: Pearson.
Smith, D. (2015) Exploring Innovation, 3rd edn, Maidenhead: McGraw-Hill Education.
The Caterer at www.thecaterer.com (Accessed January 2019).