| Description |
1 online resource (xi, 386 pages) |
| Contents |
The Fine Dining Restaurant Industry in Historical Perspective -- The Michelin-Starred Restaurant Sector Today -- Vocation or Business? Competing Organizational Logics and Work Orientations of Chefs -- Fine-Dining Chefs: Iconic Figures or Work Horses? -- Distinctiveness, Homogeneity, and Innovation in Haute Cuisine -- Chefs' Culinary Styles -- Front-of-House Staff: Hosts, Sales Persons, or Communicators of Expert Knowledge? -- Supplier Relations: Quality, Price, and Trust -- Diners: In Search of Gustatory Pleasure or Symbolic Meaning? -- Taste Makers: the Attribution of Aesthetic and Economic Value by Gastronomic Critics and Guides -- The Transformation of the Fine-Dining Sector |
| Summary |
"After many decades, if not centuries, of neglect of fine food and high-level restaurants in Britain, we are seeing a massive explosion of interest in food, cooking, and dining out. Christel Lane's book charts the process of this transformation and examines top contemporary restaurants and their chefs."--Jacket |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record |
| Subject |
Hospitality industry -- France
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Hospitality industry -- Germany
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Hospitality industry -- Great Britain
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Restaurants -- France
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Restaurants -- Germany.
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BUSINESS & ECONOMICS -- Industries -- General.
|
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Hospitality industry
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Restaurants
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France
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Germany
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Great Britain
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| Form |
Electronic book
|
| ISBN |
9780191631474 |
|
0191631477 |
|
