This chapter draws from Sutton's discussion (in Remembrance of Repasts: An Ethnography of Food and Memory, 2001) of Eucharistic commensality to argue that communal meals given to and shared by pilgrims (at albergues, or pilgrim hostels, and a few restaurants) along the Camino Francés, a 500-mile...

This volume brought together research on concepts and global perspectives on organic food systems, on methods of building capacity in times of climate change, on supporting organic farmers and on upscaling the organic sector in Africa. This chapter summarizes these findings and concludes that four...

This chapter provides details of the key steps hospitality businesses must take to create a brand that kindles emotions, stimulates feelings and creates strong, long-lasting relationships (and profit). The chapter provides examples and case studies of how this is achieved and demonstrates how to...

This chapter provides an overview of food and beverage services. It describes different categories of food service, including those that are an integral part of accommodation service but also other forms such as restaurants, caterers, entertainment facilities and other types of business. Issues...

This chapter examines the use of information technology (IT) in the hospitality and foodservice sectors. The first section describes IT systems and applications used in the accommodations sector, including property management systems, hotel websites and apps, and electronic hotel reservation...

This chapter briefly discussed the relationship between animal welfare and society (retailers, consumers, and farmers). From this relationships, five broad groups or categories of information demand were distinguished: to inform society about the welfare status of farm animals; to give food...

This case study examines Utah Farm-Chef-Fork, a programme of Utah State University (USU) Extension, which focuses on fostering connections between growers, ranchers and chefs in Utah, and, ultimately, on increasing the volume of locally sourced restaurant ingredients in urban areas. The Utah...

This chapter offers a number of suggestions to increase the business or improve the service of different operators in the food and wine tourism industry, namely, accommodation and hospitality, eating establishments, tourist information centres and bureaus, tour operators, tour guides, and...

This chapter explores how global trends in multi-ethnic food are articulated in the mono-ethnic city of Warsaw, Poland. Taking the city's central borough, Śródmieście, as a case study, the chapter discusses the importance of ethnic gastronomy in 'globalising' the local population. Up to 31% of...

The focus of this chapter is on the factor analysis of a recently published questionnaire targeting restaurant customer satisfaction, followed by the application of these factors in predicting the behavioural intentions of the guests (n=132) of a hotel restaurant in New Zealand. The chapter...