Exploring dimensions of eating behaviour in restaurant settings

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Ells, Harvey, Chambers, L., Woodward, Ken and Yeomans, M.R. (2012) Exploring dimensions of eating behaviour in restaurant settings Appetite, 59 (2). p. 624. ISSN 0195-6663

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Abstract

Standard procedures for researching satiety often rely on environments more closely aligned to clinical settings rather than those typically encountered in food servicescapes. The Culinary Arts Studio at the University of Brighton provides a more authentic context in which to conduct satiety investigations. A recent collaboration with the University of Sussex used these facilities to explore how appetite control can be enhanced by manipulating expectations of satiety. This poster considers the benefits of using more authentic food consumption spaces and emerging technologies to gain further insights in to eating behaviour in restaurant settings. These benefits include the use of video data to analyze patterns of food choice, social interactions and reactions to menus that may impact on food consumption. Increasing the volume of visual data also necessitates more productive means to code the results of interventions with the development of tablet applications being considered for this purpose.

Item Type: Journal article
Subjects: N000 Business and Management > N200 Management studies > N250 Hospitality Management
N000 Business and Management > N500 Marketing > N570 Hospitality Marketing
L000 Social Sciences > L300 Sociology > L311 Sport and Leisure
N000 Business and Management > N100 Business studies
N000 Business and Management > N100 Business studies > N190 Business studies not elsewhere classified
N000 Business and Management > N200 Management studies > N290 Management studies not elsewhere classified > N292 Small Business
DOI (a stable link to the resource): 10.1016/j.appet.2012.05.058
Depositing User: Converis
Date Deposited: 02 Mar 2016 11:26
Last Modified: 02 Mar 2016 11:28
URI: http://eprints.brighton.ac.uk/id/eprint/15066

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