This pioneering book on food study pursues an interdisciplinary approach to service science and the service engineering field. Further, it highlights a range of experiments conducted at actual business sites to verify the effectiveness of the proposed methodologies and theories. In modern...

In January 2020, the Center for Science in the Public Interest (CSPI), The Food Trust, Johns Hopkins Bloomberg School of Public Health, and Healthy Eating Research (HER) met for a Healthy Retail Research Convention in Washington, D.C. Attendees included food industry representatives,...

pt. I. Overview of consumer behaviour -- pt. II. Service quality vis--vis consumer behaviour -- pt. III. Customer satisfaction perspective -- pt. IV. Consumer loyalty outlook -- pt. V. E-consumer behaviour -- pt. VI. Emerging dimensions of consumer behaviour.