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ve Aspects Meal Model
I.-B. Gustafsson et al.
© 2006, The Authors
Journal compilation © 2006, Blackwell Publishing
Journal of Foodservice,
17
, pp. 84–93
85
From these early days, as well as today, restaurantshave been a meeting place in people’s sociallife. The fast growth of the restaurant industrywas certainly an effect of economic growth andthe emerging new social classes, but also of thegrowing numbers of skilled cooks working for abroader public. These cooks also became goodentrepreneurs, who started new restaurants. Onesuch cook was Antonin Carême (1784–1833),who created the concept ofgrande cuisine
– specially

 

Conclusions
The requirements needed to achieve a positive
atmosphere for guests seem to be based on the
room, the meeting and the product, for which the
management control system serves as the controlling
and logistical tool. Thus, the FAMM can be
a valuable tool for creating an overall meal experience,
which can help satisfy customers/diners.
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