Purple rinses and pseudo escofferian menus: the problem with training restaurants

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Abstract

Just as training restaurants seemed to be on their way out for good,
Matthew Alexander reports that they are enjoying a new lease
of life as a much-needed contributor to institutional income, with
a new commercial edge and in one case a research mission.
Original languageEnglish
Pages (from-to)29-36
Number of pages9
JournalHospitality Review
Volume9
Issue number3
Publication statusPublished - 2007

Keywords

  • purple rinses
  • pseudo
  • escofferian menus
  • training restaurant

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