Program Web Address
www.hhdev.psu.edu/shm
Abstract
Senior Customers pose some unique challenges to operators due to some of the physiological changes associated with aging. In an effort to make food and beverage managers more cognizant of these changes, the authors examine these areas and also discuss strategies to attract and enhance the dining experience of the viable senior market segment.
Recommended Citation
Pederson, Elizabeth B. and DeMicco, Frederick J.
(1993)
"Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors,"
Hospitality Review: Vol. 11:
Iss.
2, Article 2.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol11/iss2/2
