Dining Behaviors: Considering a foodservice theory of in-home, local community, and eating while traveling

Abstract: 

The often-repeated layout of restaurants adopted by the majority of foodservice firms appears to represent the best practice for restaurant design and is viewed as the most common operational model in the field. What appears to vary, though, are the observed patterns of human behavior regarding dining when it occurs in different venues. These venues include in-home dining, “eating out” in local community restaurants, and dining while traveling. Some diners may behave differently depending on the setting, making novel choices about food selections. Do these differences in behavior present the opportunity to develop a theory of dining?

 

This publication has been peer reviewed.
Publication Type: 
Journal Article
Authors: 
Roberts, C., & Shea, L. J.
Year of Publication: 
2017
Journal, Book, Magazine or Other Publication Title: 
Journal of Hospitality & Tourism Research
Volume: 
42
Edition: 
4
Pages: 
393-397
Publisher: 
Sage
Date Published: 
Monday, May 1, 2017
Publication Language: 
English
Boyer's Domain: 

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