The development of the modern UK public house: Part 1: The traditional British public house of the twentieth century

Purpose - This article aims to outline the main physical characteristics of the British pub, its products and facilities, clientele and licensee at around the end of the Second World War. Design/methodology/approach - There has been a heavy use of secondary sources drawn from the whole of the period...

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Veröffentlicht in:	International journal of contemporary hospitality management 2007, Vol.19 (4), p.335-342
1. Verfasser:	Pratten, J D
Format:	Artikel
Sprache:	eng
Schlagworte:	Bars Beer Breweries Consumer behavior Food Geographic profiles History Houses Licenses Licensing Meals Sales Social conditions & trends Statistical analysis
Online-Zugang:	Volltext
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