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Journal of Foodservice is a peer-reviewed journal published by Wiley, covering Culinary Culture and Tourism, Sensory Analysis and Statistical Methods, Consumer Attitudes and Food Labeling.
| Publisher | Wiley |
|---|---|
| Reference style | Author–year (Chicago) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of Foodservice 12 (3): 45–58.
Formats any DOI in Journal of Foodservice style. No sign-up. |
| Publishes research in | Culinary Culture and Tourism Sensory Analysis and Statistical Methods Consumer Attitudes and Food Labeling Food Safety and Hygiene Obesity, Physical Activity, Diet |
| ISSN | 1748-0140 |
| h-index | 31 |
| i10-index | 76 |
| Total citations | 3,225 |
| Top institutions publishing here | Bournemouth University |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
Abstract Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room ( room ), where the consumer meets waiters and other consumers ( meeting ), and where dishes and drinks ( products ) are served. Backstage there are several rules, laws and economic…
Abstract This paper examines the production of hospitable experiences within consumer encounters in commercial hospitality spaces. It considers the different dimensions or forms of hospitality and distinguishes between the offer of food, drink, shelter and entertainment within commercial transactions, the offer of hospitality as a means of achieving social or political goals, and meta‐hospitality –…
Abstract Despite the importance of the gastronomic experience for tourists' satisfaction/dissatisfaction, and hence for the competitiveness of tourist destinations, studies focusing on tourists' satisfaction with their gastronomic experience are virtually non‐existent. More importantly, researchers have not yet produced evidence to support a factor structure of gastronomy satisfaction. The purpose of this paper is, therefore, to…
Abstract Multiculturalism is an intrinsic part of the historical formation and development of the USA. The USA is a multiethnic and multilingual society, a trend expected to increase in the future. One component of ethnicity is expressed in the manner by which ethnic groups prepare and serve their food. Today, Americans are more accepting of…
Abstract Providing nutritional information on restaurant menus may help customers make healthier eating choices. This paper presents the results of a two‐phase study designed to identify (i) the most preferred amount of nutritional information for a menu, (ii) whether presentation of nutritional information influenced healthier choices, and (iii) whether people are willing to pay more…
