@article{Tisdell:206570,
      recid = {206570},
      author = {Tisdell, Clem and Kuronuma, Yoshihiro},
      title = {Interest of Japanese Restaurants in Brisbane in using  Giant Clam Meat in their Cuisine and their Knowledge of it},
      address = {1992-11},
      number = {1743-2016-140789},
      series = {Research Reports in the Economics of Giant Clam  Mariculture},
      pages = {26},
      year = {1992},
      abstract = {This paper reports on the results of a survey of all  Japanese restaurants in the Brisbane city area of  Queensland, Australia. This survey was conducted in October  1992 in order to determine the knowledge which  owners/managers/chefs of these restaurants nave about giant  clam meat and their interest in using it. The survey  results show that most of chefs in these Japanese  restaurants lack experience in cooking or using giant clam  meat although many of them have knowledge about giant clams  and know some potential methods of preparing it. The paper  also examines the relationship between interest of  restaurants in using giant clam meat and (1) the ethnic as  well as regional background of the chef, (2) the  geographical location of the restaurant (Brisbane versus  the Gold Coast), (3) the extent of the restaurant's  dependence for custom on locals and overseas tourists, (4)  the racial nature of its customers (European or  non-European), and (5) the income level of its customers.  Although the same type of survey was undertaken for Asian  restaurants in Queensland (Tisdell, l992). The sample did  not include any Japanese restaurants in the Brisbane area.  Therefore, the survey summarised in this paper supplements  the report on Asian restaurants in Queensland by Tisdell  (1992).},
      url = {http://ageconsearch.umn.edu/record/206570},
      doi = {https://doi.org/10.22004/ag.econ.206570},
}