Journal of Hospitality and Tourism Research 2022

Journal of Hospitality & Tourism Research, 201X, Vol. XX, No. X, Month 2017, 1 –5
DOI: 10.1177/1096348017693053
© The Author(s) 2017
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Dining Behaviors: ConsiDering a
FooDserviCe Theory oF in-home,
LoCaL CommuniTy, anD eaTing
WhiLe TraveLing
Chris roberts
DePaul University
Linda j. shea
University of Massachusetts Amherst
The often-repeated layout of restaurants adopted by the majority of foodservice firms
appears to represent the best practice for restaurant design and is viewed as the most
common operational model in the field. What appears to vary, though, are the observed
patterns of human behavior regarding dining when it occurs in different venues. These
venues include in-home dining, “eating out” in local community restaurants, and
dining while traveling. Some diners may behave differently depending on the setting,
making novel choices about food selections. Do these differences in behavior present
the opportunity to develop a theory of dining?
Keywords: in-home dining; dining theory; foodservice theory; dining while
traveling; local community dining
Foodservice is a multifaceted industry that ranges from production, to pro-
cessing and preparation, and finally to the dining experience of consumption.
The operational practices and customs within each stage in the cycle of food,
from production to consumption, are well established and documented. Best
practices have been identified, are openly shared, and are emulated broadly.
Multiple disciplines relate to the broad foodservice industry. The field of hor-
ticulture is the art and science of growing plants. Animal husbandry is about the
care and use of animals. Biotechnology is used to create genetically modified
organisms that are used to enhance the health and growth of plants and animals.
The field of human nutrition is focused on developing an understanding of the
essential nutrients for health. Combined, these are key areas of agriculture,
which is about the cultivation of plants and animals for food production. This
aspect of foodservice, the production of raw foodstuffs, both plant and animal,
is well understood and documented and has useful theories to explain and pre-
dict performance.
693053JHTXXX10.1177/1096348017693053JOURNALOFHOSPITALITY&TOURISMRESEARCHroberts, shea / dINING BeHAVIors
research-article2017

2 JOURNAL OF HOSPITALITY & TOURISM RESEARCH
The domain of the culinary arts is the skill of preparing food and presenting
it for people to eat. The focus is on content and style. Meals are developed and
then presented to diners in an appealing manner. The variety of prepared meals
ranges broadly, from simple, nutritious foods to haute cuisine. It is also served
in a wide variety of venues, such as intimate dining in an exclusive atmosphere,
a family-style setting, a buffet, or an institutional setting at schools, hospitals,
prisons, and so on.
Having acknowledged the wide range of meals that can be prepared and
served, patterns in foodservice operations can be observed. Regardless of cui-
sine, most restaurants have an organizational design that is replicated around
the globe. There is a customer section in the front of the restaurant where seat-
ing is provided and where diners are served. The rear of the restaurant is dedi-
cated to the production facility where food is stored until orders are received
from customers. Then the raw foodstuffs are prepared for consumption. Some
items are cooked or baked. Other items are cleaned and served raw. Beverages
are drawn to augment the meal. The back of the house also has the necessary
facilities to clean tableware and cooking utensils so that they may be reused for
the next guest. This straightforward layout appears to represent the best prac-
tice for restaurant design and is viewed as the most common operational model
in the field. What appears to vary, though, are the observed patterns of human
behavior regarding dining when it occurs in different venues. These venues
include in-home dining, “eating out” in local community restaurants, and din-
ing while traveling.in-home Dining
In-home dining is the most personal. Typically, the individual has selected
the foodstuffs to be consumed, stores them until needed, and then prepares them
for consumption as desired. Practicalities often limit the range of what can be
bought and stored. Most homes do not have extensive refrigeration and freezing
facilities. Dry goods storage is also commonly limited to cupboards in the
kitchen and perhaps in an adjoining pantry. The individual selects foods that
meet his or her tastes and desired nutrition, and to accommodate any food aller-
gies. If in a family living arrangement, foods are purchased to incorporate vari-
ous member preferences where reasonable. Typically, meals are prepared for
everyone to share. This approach is considered “family style.” Customized, indi-
vidual selections are rarely accommodated in the family-style approach of in-
home dining. This is usually a consequence of the limits to storage, time to
prepare, and the associated costs of maintaining such a wide range of foodstuffs.
With this family-style approach, individuals can select the portion of food that
they desire. Prepared food that is not consumed during the meal is often care-
fully repacked and stored for later consumption (leftovers). Thus, the pattern of
in-home dining is often constrained by personal resources. In-home diners are
typically thoughtful in the foodstuffs they select and store and in their