Many of the contributors to this year’s Hotel Yearbook are focused – understandably – on the gradual improvement expected in the economy next year, and how this will affect various aspects of the hotel business. But what about the way we dine out? Are changes in our eating habits also dependent on the economy, or are other factors at play as well? We asked CHRISTOPHER MULLER, Professor at the Rosen College of Hospitality Management at the UNIVERSITY OF CENTRAL FLORIDA in Orlando, for his views on the current culinary trends.

About The HOTEL yearbook (HYB)

The Hotel Yearbook is a family of publications that call upon a wide-ranging group of senior executives, analysts, consultants and opinion leaders from all over the world to ask, "What lies ahead for the global hotel industry?" In The Hotel Yearbook - whether it is the highly respected annual edition or any of the special editions focusing on such critically important themes as technology, talent development, or the digital world - our forward-looking contributors share with readers the key trends and developments that they believe could have an impact on the performance of the hotel industry in the future. For more information visit hotelyearbook.com.

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