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The room and atmosphere as aspects of the meal: a review
Bournemouth University, Poole, Dorset, UK. (Foodservice and Applied Nutrition Research Group)
Örebro University, Department of Restaurant & Culinary Arts.
2008 (English)In: Journal of foodservice, ISSN 1748-0140, Vol. 19, no 1, 22-34 p.Article in journal (Refereed) Published
Abstract [en]

The consumption of food takes place within what can loosely be termed ‘the room’, although in reality, this could be a variety of settings, both indoors and outside. Aspects and features within that room contribute towards and make up the atmosphere, something that is relatively easy to appreciate but rather more difficult to quantify and describe. This review considers selected aspects under the headings of interior variables, background music and noise,and odour; layout and design variables, table layout and seating; and human variables, density and crowding, and social facilitation, which contribute towards the room's atmosphere. It is important to recognise and appreciate that other attributes, of similar if not equal or more importance, also exist.

Place, publisher, year, edition, pages
Oxford: Blackwell Publishing , 2008. Vol. 19, no 1, 22-34 p.
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-5820DOI: 10.1111/j.1745-4506.2007.00077.xOAI: oai:DiVA.org:oru-5820DiVA: diva2:174627
Available from: 2009-02-24 Created: 2009-02-24 Last updated: 2010-10-04Bibliographically approved

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