A model of historical development and future trends of Italian cuisine in America

被引：9
作者：
Camillo, Angelo [1 ]
Kim, Woo Gon [2 ]
Moreo, Patrick J. [3 ]
Ryan, Bill [4 ]
机构：
[1] Univ Denver, Daniels Coll Business, Denver, CO 80208 USA
[2] Florida State Univ, Coll Business, Dedman Sch Hospitality, Int Ctr Hospitality Res, Tallahassee, FL 32306 USA
[3] Univ Nevada, William F Harrah Coll Hotel Adm, Food & Beverage Management Dept, Las Vegas, NV 89154 USA
[4] Oklahoma State Univ, Sch Hotel & Restaurant Adm, Stillwater, OK 74078 USA
来源：
INTERNATIONAL JOURNAL OF HOSPITALITY MANAGEMENT | 2010年 / 29卷 / 04期
关键词：
Future trends; Cuisine trends; Historical development; Italian cuisine; Cuisine popularity; Restaurant cuisine; Conceptual model; FOOD; MOTIVES; CHOICE;
D O I：
10.1016/j.ijhm.2009.09.002
中图分类号：
F [经济];
学科分类号：
02 ;
摘要：
This study investigated both the historical development and future trends of restaurant cuisine in America. Italian cuisine is used as the basis of a prediction model. The study identifies the historical factors in menu trends in Italian-American cuisine; the factors that will influence culinary trends in the future, and whether the results can be applied to the development of a prediction model that will predict how restaurant cuisine in America may develop. This study used both qualitative (focus groups) and quantitative (online survey) methods. The growing popularity of Italian cuisine in the United States will continue to shape the evolution of America's restaurant cuisine. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：549 / 558
页数：10
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