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dc.contributor.authorLawley, M.
dc.contributor.authorHowieson, Janet
dc.date.accessioned2017-01-30T13:28:34Z
dc.date.available2017-01-30T13:28:34Z
dc.date.created2015-10-29T04:09:04Z
dc.date.issued2015
dc.identifier.citationLawley, M. and Howieson, J. 2015. What Chefs Want When Buying Australian Seafood. Journal of Food Products Marketing. 21 (1): pp. 1-11.
dc.identifier.urihttp://hdl.handle.net/20.500.11937/31991
dc.identifier.doi10.1080/10454446.2013.838533
dc.description.abstract

The food service sector is a significant sector of the food industry and yet little research has considered how and why chefs make purchasing decisions. This article explores how and why chefs make purchasing decisions for seafood to provide a basis from which the various stakeholders involved in seafood, fishers, farmers, and wholesalers can improve their business operations. Interviews were conducted with 68 chefs from three major cities in Australia. Results indicate that chefs purchase from multiple suppliers, with key drivers being consistency of quality and supply. Suppliers act as double gatekeepers, with little information going from chefs to producers and vice versa. Based on the findings, strategies are posited for both producers and wholesalers to better serve the food service sector.

dc.publisherRoutledge
dc.titleWhat Chefs Want When Buying Australian Seafood
dc.typeJournal Article
dcterms.source.volume21
dcterms.source.number1
dcterms.source.startPage1
dcterms.source.endPage11
dcterms.source.issn1045-4446
dcterms.source.titleJournal of Food Products Marketing
curtin.departmentCentre of Excellence for Science Seafood & Health
curtin.accessStatusFulltext not available


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