Cover for Case Studies on Food Experiences in Marketing, Retail, and Events

Case Studies on Food Experiences in Marketing, Retail, and Events

A volume in Woodhead Publishing Series in Consumer Sci & Strat Market

Book2020

Edited by:

Susanne Doppler and Adrienne Steffen

Case Studies on Food Experiences in Marketing, Retail, and Events

A volume in Woodhead Publishing Series in Consumer Sci & Strat Market

Book2020

 

Cover for Case Studies on Food Experiences in Marketing, Retail, and Events

Edited by:

Susanne Doppler and Adrienne Steffen

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Book description

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customer ... read full description

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Table of contents

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  1. Full text access
  2. Book chapterAbstract only

    1 - Introduction to the experience economy

    Adrienne Steffen and Susanne Doppler

    Pages 1-12

  3. Book chapterAbstract only

    2 - Introduction to Consumer Food Choices

    Attila Pohlmann

    Pages 13-21

  4. Book chapterAbstract only

    3 - The role of food in creating experiences

    Adrienne Steffen and Susanne Doppler

    Pages 23-33

  5. Book chapterAbstract only

    4 - Marketers’ unintended consequences of improving the consumer food experience: discovering the key drivers

    Antonella Capriello and Rohail Hassan

    Pages 35-49

  6. Book chapterAbstract only

    5 - Crafting food shopping experiences: the case of food halls in luxury departments stores

    Eirini Koronaki and Prokopis K. Theodoridis

    Pages 51-63

  7. Book chapterAbstract only

    6 - Organic food shopping in Australia and Bangladesh: the role of perceived organic food value in the attitude–intention–behavior model

    Parves Sultan, M. Muzakkeerul Huda, ... Abu Saleh

    Pages 65-84

  8. Book chapterAbstract only

    7 - Promoting organic products in India: the case of Two Brothers Organic Farms

    Prabhat Kumar, Ardhendu Shekhar Singh and Dilip Dinkar Ambarkhane

    Pages 85-96

  9. Book chapterAbstract only

    8 - Engineering the experience in restaurants by means of process design and management

    Dennis Hanson

    Pages 97-107

  10. Book chapterAbstract only

    9 - Ski huts in Austria and their culinary offer: a question of quality versus quantity?

    Claudia Bauer-Krösbacher, Stephanie Tischler and Dajana Baumgartner

    Pages 109-119

  11. Book chapterAbstract only

    10 - Food experience design for plant-based restaurants

    Giovanna Bertella

    Pages 121-132

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    11 - Event catering: enhancing customer satisfaction by creating memorable holistic food experiences

    Susanne Doppler, Adrienne Steffen and Lisa-Marie Wurzer

    Pages 133-145

  13. Book chapterAbstract only

    12 - “We have our style!” Optimizing food experiences in personalized catering boutique concepts

    Franklin Velasco-Vizcaíno, Attila Pohlmann and Mauricio Cepeda

    Pages 147-159

  14. Book chapterAbstract only

    13 - Curated nostalgia—constructing and consuming the city through a culinary adventure

    Tony Stovall, Mine Üçok-Hughes and Rossen Ventzislavov

    Pages 161-168

  15. Book chapterAbstract only

    14 - Experiences gained through absorption of and immersion in destinations’ food events—case evidence from Finnish travellers

    Peter Bjork and Hannele Kauppinen-Räisänen

    Pages 169-181

  16. Book chapterAbstract only

    15 - Creating food experiences: summary and implications for practitioners

    Adrienne Steffen and Susanne Doppler

    Pages 183-195

  17. Book chapterAbstract only

    16 - The future of food experiences

    Susanne Doppler and Adrienne Steffen

    Pages 197-210

  18. Book chapterNo access

    Index

    Pages 211-218

About the book

Description

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment.

This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior.

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today. With a basis in literature review and theoretical background, the book illustrates specific case studies on food shopping experiences, food consumption experience in restaurants, and food experience and events, as well as insights on the methodological tools adopted throughout. Topics include food and food service design, the creation of customer loyalty through experiences, communication strategies like food promotion and event management, and defining product positioning in a competitive environment.

This book is an excellent resource for industry professionals in the food and beverage sectors, including those who work in marketing, communication, hospitality, and management, as well as students studying business management, tourism management, event management, applied marketing, and consumer behavior.

Key Features

  • Presents the challenges customers face in their away-from-home food shopping
  • Explains how customer food experiences can be created
  • Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences
  • Presents the challenges customers face in their away-from-home food shopping
  • Explains how customer food experiences can be created
  • Contains best practice examples of how food companies achieve a competitive advantage by creating memorable customer experiences

Details

ISBN

978-0-12-817792-1

Language

English

Published

2020

Copyright

Copyright © 2020 Elsevier Inc. All rights reserved.

Imprint

Woodhead Publishing

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Editors

Susanne Doppler

Adrienne Steffen