Hospitality Review, FIU

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Hospitality ReviewVolume 26Issue 1 Hospitality Review Volume 26/Issue 1 Article 71-1-2008CorrectionsFIU Hospitality ReviewFlorida International University, hospitality@fiu.eduFollow this and additional works at: http://digitalcommons.fiu.edu/hospitalityreviewThis work is brought to you for free and open access by FIU Digital Commons. It has been accepted for inclusion in Hospitality Review by anauthorized administrator of FIU Digital Commons. For more information, please contact dcc@fiu.edu.Recommended CitationHospitality Review, FIU (2009) "Corrections," Hospitality Review: Vol. 26: Iss. 1, Article 7.Available at: http://digitalcommons.fiu.edu/hospitalityreview/vol26/iss1/7CorrectionsAbstractCorrectionsKeywordsCorrections Corrections, FIUThis article is available in Hospitality Review: http://digitalcommons.fiu.edu/hospitalityreview/vol26/iss1/7FIU Review Vol. 26 No. 1   Page: 73 Copyright © 2008 Florida International University. All rights reserved.  CORRECTIONS The article entitled: “Vegetarians: A Typology for Foodservice Menu Development” authored by Amir Shani and Robin B. DiPietro appeared in the Fall, 2007 issue (Volume 25, Number 2) of the FIU Hospitality and Tourism Review.  On page 70, a subtitle was omitted before the paragraph on Ethical Vegetarians. That subtitle should have read “Eco-Centric Vegetarians”. In addition, Table 2 on page 70 incorrectly identified the motivations ‘Religious Beliefs’ and ‘Social Reasons’ to the “Eco-Centric Vegetarians” category. They should have been placed under the “Anthropocentric Vegetarians” category. The Editor deeply regrets these errors and any problems associated with them.  

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