Worldwide Hospitality and Tourism Themes: Volume 4 Issue 3

The evolution of British pub food

John D. Pratten, Fabian Maréchal

The purpose of this article is to summarise the evolution of pub food in the UK.

Defining bar food consumption patterns in United States chain restaurants

John L. Stanton, Martin S. Meloche, Peter Charette

This paper aims to provide a base line of the types of menu items that are sold in American chain restaurants that have bars. The term “bar food” is defined for these types of…

The French bar: adapting to legal and societal shifts

Nathalie Ormrod

The paper aims to identify the causes of the decline of French cafés and highlight some of the solutions which have been implemented to save this symbol of French identity.

Pub food: surveys of customer demand and pub provision

Fabien Maréchal

The purpose of this article is to examine the food provision in the public houses of a small town.

Food marketing: the public house sector

Rosalind Jones, Jennifer Rowley

This article aims to address the paucity of research in relation to eating establishments and food marketing by focussing on the public house sector in the UK.

The potential role of the internet in promoting pub food

Steven Peet

The purpose of this paper is to consider the potential role of the internet and social networking in the promotion of public houses in general and pub food in particular.

Food for thought: legal aspects of food provision

Stephen Potter

The purpose of this paper is to show that in any business operation legal constraints and requirements impact upon the activities undertaken with the particular focus of reference…

Pub food: a practitioner's view

Amanda J. Pratten

The article aims to provide a practitioner perspective and case study of the challenges involved in sustaining a successful food operation in a UK public house.

Reflections: what are the ingredients for success in bar food operations?

John D. Pratten, Fabian Marechal

The article aims to reflect on the various contributions made to the theme issue “What are the ingredients for success in bar food operations?” and to summarize the outcomes.

Editorial

John D. Pratten, Fabien Marechal