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International Journal of Contemporary Hospitality Management
ISSN : 0959-6119
Article publication date: 10 April 2017
The purpose of this paper is to present a review of the foodservice and restaurant literature that has been published over the past 10 years in the top hospitality and tourism journals. This information will be used to identify the key trends and topics studied over the past decade, and help to identify the gaps that appear in the research to identify opportunities for advancing future research in the area of foodservice and restaurant management.
Design/methodology/approach
This paper takes the form of a critical review of the extant literature that has been done in the foodservice and restaurant industries. Literature from the past 10 years will be qualitatively assessed to determine trends and gaps in the research to help guide the direction for future research.
The findings show that the past 10 years have seen an increase in the number of and the quality of foodservice and restaurant management research articles. The topics have been diverse and the findings have explored the changing and evolving segments of the foodservice industry, restaurant operations, service quality in foodservice, restaurant finance, foodservice marketing, food safety and healthfulness and the increased role of technology in the industry.
Research limitations/implications
Given the number of research papers done over the past 10 years in the area of foodservice, it is possible that some research has been missed and that some specific topics within the breadth and depth of the foodservice industry could have lacked sufficient coverage in this one paper. The implications from this paper are that it can be used to inform academics and practitioners where there is room for more research, it could provide ideas for more in-depth discussion of a specific topic and it is a detailed start into assessing the research done of late.
Originality/value
This paper helps foodservice researchers in determining where past research has gone and gives future direction for meaningful research to be done in the foodservice area moving forward to inform academicians and practitioners in the industry.
- Hospitality management
- Restaurants
- Food and beverage
- Foodservice research
DiPietro, R. (2017), "Restaurant and foodservice research: A critical reflection behind and an optimistic look ahead", International Journal of Contemporary Hospitality Management , Vol. 29 No. 4, pp. 1203-1234. https://doi.org/10.1108/IJCHM-01-2016-0046
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Copyright © 2017, Emerald Publishing Limited
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City branding and museum souvenirs: towards improving the St. Petersburg city brand
2019, Journal of Place Management and Development
PurposeThe purpose of this paper is to identify ways to develop museum shop product, which will possess competitive advantage, and to recommend what should be done to develop such product so that it has a positive impact on the city brand of St. Petersburg.Design/methodology/approachIn total, 76 museums have been studied through the observation method to describe their shops’ inventory in terms of percentages of each product. Mostly St. Petersburg museums were included in the analysis. The observation method enabled the researchers to analyse the inventory of the museum souvenir shops. The findings of the analysis enabled the researchers to reach conclusions about museums’ strategies of product development.FindingsThe research allowed to make the conclusion that although the museum shops in St.Petersburg demonstrate positive tendencies in the development of competitive stores’ products a lot of work is still to be done. Not all museums are characterised by availability of clear stra...
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Shalini Amin Program Chairperson B.Design, SEDA. Ar. Ravi Kashyap. Nemi Adhaduk 15192015. ACKNOWLEDGEMENT This thesis is the result of my rising interest towards finding a connection between ...
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