The 4M model of the meal experience

RFWJ Kivits, MB Stierand, RC Wood

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

Original languageEnglish
Title of host publicationCulinary arts and sciences VII: global, national and local perspectives
EditorsH.H. Hartwell, J.S.A. Edwards, P. Lugosi
Place of PublicationBournemouth, UK
PublisherInternational Centre for Tourism and Hospitality Research, Bournemouth University
Pages41-48
ISBN (Print)978-1-85899-273-0
Publication statusPublished - 2011
Event7th International Conference on Culinary Arts and Sciences (ICCAS), Bournemouth, UK, 12/04/2011-14/04/2011 - Bournemouth, UK
Duration: 3 Jan 0001 → …

Conference

Conference7th International Conference on Culinary Arts and Sciences (ICCAS), Bournemouth, UK, 12/04/2011-14/04/2011
CityBournemouth, UK
Period3/01/01 → …

Cite this

Kivits, RFWJ., Stierand, MB., & Wood, RC. (2011). The 4M model of the meal experience. In H. H. Hartwell, J. S. A. Edwards, & P. Lugosi (Eds.), Culinary arts and sciences VII: global, national and local perspectives (pp. 41-48). Bournemouth, UK: International Centre for Tourism and Hospitality Research, Bournemouth University.
Kivits, RFWJ ; Stierand, MB ; Wood, RC. / The 4M model of the meal experience. Culinary arts and sciences VII: global, national and local perspectives. editor / H.H. Hartwell ; J.S.A. Edwards ; P. Lugosi. Bournemouth, UK : International Centre for Tourism and Hospitality Research, Bournemouth University, 2011. pp. 41-48
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year = "2011",
language = "English",
isbn = "978-1-85899-273-0",
publisher = "International Centre for Tourism and Hospitality Research, Bournemouth University",
pages = "41--48",
editor = "H.H. Hartwell and J.S.A. Edwards and P. Lugosi",
booktitle = "Culinary arts and sciences VII: global, national and local perspectives",

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Kivits, RFWJ, Stierand, MB & Wood, RC 2011, The 4M model of the meal experience. in HH Hartwell, JSA Edwards & P Lugosi (eds), Culinary arts and sciences VII: global, national and local perspectives. International Centre for Tourism and Hospitality Research, Bournemouth University, Bournemouth, UK, pp. 41-48, 7th International Conference on Culinary Arts and Sciences (ICCAS), Bournemouth, UK, 12/04/2011-14/04/2011, Bournemouth, UK, 3/01/01.

The 4M model of the meal experience. / Kivits, RFWJ; Stierand, MB; Wood, RC.

Culinary arts and sciences VII: global, national and local perspectives. ed. / H.H. Hartwell; J.S.A. Edwards; P. Lugosi. Bournemouth, UK : International Centre for Tourism and Hospitality Research, Bournemouth University, 2011. p. 41-48.

Research output: Chapter in Book/Report/Conference proceedingConference contributionScientificpeer-review

TY - GEN

T1 - The 4M model of the meal experience

AU - Kivits, RFWJ

AU - Stierand, MB

AU - Wood, RC

PY - 2011

Y1 - 2011

M3 - Conference contribution

SN - 978-1-85899-273-0

SP - 41

EP - 48

BT - Culinary arts and sciences VII: global, national and local perspectives

A2 - Hartwell, H.H.

A2 - Edwards, J.S.A.

A2 - Lugosi, P.

PB - International Centre for Tourism and Hospitality Research, Bournemouth University

CY - Bournemouth, UK

ER -

Kivits RFWJ, Stierand MB, Wood RC. The 4M model of the meal experience. In Hartwell HH, Edwards JSA, Lugosi P, editors, Culinary arts and sciences VII: global, national and local perspectives. Bournemouth, UK: International Centre for Tourism and Hospitality Research, Bournemouth University. 2011. p. 41-48