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). International Centre for Tourism and Hospitality Research, Bournemouth University.