Search results

1 – 10 of over 3000
Book part
Publication date: 26 August 2020

Nikola Vuksanović and Dunja Demirović Bajrami

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province…

Abstract

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province (Serbia). This chapter is based on research carried out among 891 foreign tourists who visited villages in Vojvodina. The obtained results were examined via exploratory factor analysis, confirmatory factor analysis, multiple regression analysis (stepwise method) and T-test. The obtained results indicated that factors like food uniqueness and cultural heritage, food quality and price, nutrition and health benefits of food and affective image of food influence the image of local cuisine. The results showed that local cuisine (food) can serve as a tool for building destination's brand identity. The study pointed out the role and significance of the image of local cuisine on rural tourist attractions but also on tourist satisfaction with food experience. Also, the contribution of the research is reflected in three aspects: theoretical implication, methodological and practical contribution.

Details

Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

Keywords

Book part
Publication date: 7 November 2022

Ahmad Albattat, Norhidayah Azman and Nur Hanifa Haji Zainul

The fastest growing industry in the world is in the hospitality field that focuses on customer satisfaction. Part of this is the food service industry that has been improving its…

Abstract

The fastest growing industry in the world is in the hospitality field that focuses on customer satisfaction. Part of this is the food service industry that has been improving its existence for the past years. In the hospitality industry, there are various kinds of businesses and one of them is street cuisine, which is not properly sanitised yet affordable and delicious. The researchers used various approaches to understand the tourists' perception on street cuisine, which are descriptive and quantitative. This research was conducted with millennial visitors in George Town Street, Penang, by using a survey questionnaire. Based on the results, the researchers found out that there are some differences in the perception on street cuisine stalls based on their demographic profile. This study confirmed that street cuisine in George Town Street, Penang, is recognised with its level of hygiene in preparation and with high consideration for its cleanness. In addition, this study also shows that street cuisine in the post-COVID-19 period in George Town Street, Penang, is recognised to have a high commercial value; therefore, more efforts must be engaged to boost its competitiveness in the market. Therefore, there is a need of full support from the Malaysian government, local authorities and local people in maintaining its quality and the preferences of George Town street in Penang as a tourism destination that provides heavenly street cuisine to all tourists in the world.

Details

The Emerald Handbook of Destination Recovery in Tourism and Hospitality
Type: Book
ISBN: 978-1-80262-073-3

Keywords

Article
Publication date: 6 February 2023

Mert Öğretmenoğlu, Kartal Doğukan Çıkı, Büşra Kesici and Orhan Akova

In the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique…

Abstract

Purpose

In the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique cuisines. Thus, the main purpose of this study was to examine the components of tourists' dining experiences related to palace cuisine foods.

Design/methodology/approach

In this study, a qualitative approach was adopted to capture the components of tourists' dining experiences. The online narratives of tourists (n = 911) who had experienced Ottoman palace cuisine in Istanbul were obtained from an online travel platform (TripAdvisor) and analyzed using content analysis.

Findings

Seven main components were revealed: perceived authenticity, perceived service quality, knowledge, a sense of royalty, food specialties and attributes, a memorable experience and a sense of awe.

Practical implications

By identifying components of the palace cuisine dining experience and their relevant importance, the findings of this study can increase service providers' knowledge and facilitate their jobs. To be able to meet the expectations of tourists experiencing the palace cuisine, service providers can improve their services by considering research results.

Originality/value

Results revealed that obtained six dimensions were parallel with previous studies on food experience; however, this study uncovered a previously unexplored dimension named a sense of royalty. This can be shown as the unique contribution of this study to the tourist food experience literature.

Details

Journal of Hospitality and Tourism Insights, vol. 6 no. 5
Type: Research Article
ISSN: 2514-9792

Keywords

Article
Publication date: 15 October 2019

Susana Fernández-Pérez de la Lastra, Fernando Martín-Alcázar and Gonzalo Sánchez-Gardey

This paper aims to conceptualize organizational ambidexterity and intellectual capital in the haute cuisine sector, describing their interrelation. Specifically, the study draws…

Abstract

Purpose

This paper aims to conceptualize organizational ambidexterity and intellectual capital in the haute cuisine sector, describing their interrelation. Specifically, the study draws on the dimensions of intellectual capital as a lens to understand ambidextrous capabilities.

Design/methodology/approach

Three research questions were addressed using a qualitative methodology. The researchers conducted ten interviews with sector experts from haute cuisine restaurants.

Findings

The paper identifies the constituents of organizational ambidexterity and intellectual capital in the haute cuisine sector. It also frames how these elements interrelate each other to allow the generation of ambidextrous capabilities.

Research limitations/implications

The investigation was conducted in only one country and a single sector.

Practical implications

The study provides guidance for haute cuisine restaurant managers to simultaneously develop innovation and efficiency in everyday activities, without having to choose between these two strategic objectives. Results show they must focus on human capital, which is one of the most important strategic resources in haute cuisine restaurants. This paper can help managers to design the organizational structures, processes and routines that allow haute cuisine restaurants to be ambidextrous.

Originality/value

The understanding of organizational ambidexterity and intellectual capital, and their integration, is critical for successful hospitality operations; however, research in this area is still limited. This integration can help haute cuisine restaurants to develop ambidextrous capabilities through their intellectual capital, establishing mechanisms to integrate individuals and group capabilities within the organizations.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 5 June 2017

Robert Pellegrino, Brittany Frederick, Vishwesh Tijare, Ana H. da Silveira Venzel, Alisson A. Rios, Thais M.C. Gomes, Jucilene Sena dos Santos and Han-Seok Seo

In most restaurants or dining facilities, even though a set of condiments such as salt, black pepper, ketchup, and mustard, is placed on the tables, and such condiments are a…

Abstract

Purpose

In most restaurants or dining facilities, even though a set of condiments such as salt, black pepper, ketchup, and mustard, is placed on the tables, and such condiments are a staple of many cuisines, they have been largely ignored with respect to understanding their effects on food choice. The purpose of this study is to determine whether condiments placed on tables at dining facilities can affect consumers’ cuisine selection.

Design/methodology/approach

Four individual booths were set up with four different condiment configurations: 1) branded ketchup and mustard, 2) unbranded ketchup and mustard, 3) unbranded soy sauce and chili-garlic sauce, and 4) no condiment. In all, 68 participants were assigned in random sequence to all booths, with each given a menu listing nine different cuisines (three North American, three Asian, and three Hispanic cuisines) in a random order, and asked to identify their top three preferred cuisines at each booth.

Findings

Participants chose Asian cuisines with higher priority than Mexican and North American selections when Asian condiments were placed on the table. Interestingly, this effect occurred only when the participants had noticed the condiment setting, but not when they had unnoticed it. Such Asian condiment availability-induced cuisine selection was also more pronounced for external eaters.

Research limitations/implications

Food service professionals and business owners, especially in food courts comprised of a variety of ethnic food vendors, should perhaps consider placing a set of condiments associated with their target cuisines at visible table spaces at dining facilities, thereby leading customers to select their cuisine items.

Originality/value

This study provides new empirical evidence that consumers are more likely to select cuisines congruent to the choice of condiment setting placed on their dining table.

Details

British Food Journal, vol. 119 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 May 2020

Fernando Rey Castillo-Villar

Developing an effective destination branding strategy in places that have a negative image is still a difficult challenge to overcome for place marketers. Therefore, the purpose…

Abstract

Purpose

Developing an effective destination branding strategy in places that have a negative image is still a difficult challenge to overcome for place marketers. Therefore, the purpose of this paper is to analyze how developing and promoting a new cuisine can transform a negative destination image into a positive one. The main premise is that food can be an effective way of rebranding a destination.

Design/methodology/approach

The research method used for this exploratory study was the qualitative content analysis of 50 articles from newspapers and magazines in English and websites from the Mexican tourism boards websites.

Findings

The results of the qualitative content analysis showed that local chefs (who are proud of their city and aim to promote their cuisine through the use of local products and the organization of food events) are fundamental for the development of a new and successful cuisine able to change the negative image of a destination.

Originality/value

The paper provides an innovative approach to destination image restoration by analyzing local gastronomy as an important means to offset the negative media projection of a damaged destination image.

Details

International Journal of Culture, Tourism and Hospitality Research, vol. 14 no. 4
Type: Research Article
ISSN: 1750-6182

Keywords

Article
Publication date: 9 November 2015

Katayoun Zafari, Gareth Allison and Catherine Demangeot

– This paper aims to understand the social dynamics surrounding the consumption of non-native, ethnic cuisines in the multicultural context of an Asian city.

1055

Abstract

Purpose

This paper aims to understand the social dynamics surrounding the consumption of non-native, ethnic cuisines in the multicultural context of an Asian city.

Design/methodology/approach

Data were collected via in-depth interviews with 21 culturally diverse residents of Dubai. Data were analysed inductively, leading to the emergence of three themes characterising social dynamics underpinning the consumption of non-native cuisines in an Asian multicultural environment.

Findings

Three types of social dynamics were identified: instrumental uses, expressive uses and conviviality considerations.

Research limitations/implications

The study suggests that the different types of cultural dynamics at play have different roles; some act as influencing or constraining factors in the everyday practice of multicultural consumption, whereas others are used more proactively as enablers.

Originality/value

This paper contributes to the authors’ understanding of how people “practice conviviality” in multicultural marketplaces, providing insights into the complex social dynamics, underpinning the consumption of non-native cuisines in multicultural marketplaces. Although the consumer literature on food and cuisines has acknowledged the social influences surrounding cuisines and food consumption, these have typically been viewed in a single block. This study shows the importance of conviviality considerations in non-native cuisine consumption. Further, the paper shows that the consumption of non-native cuisines is an everyday practice in a multicultural context, which is used with varying degrees of proactiveness for social lubrication and multicultural socialisation.

Details

Journal of Consumer Marketing, vol. 32 no. 7
Type: Research Article
ISSN: 0736-3761

Keywords

Article
Publication date: 2 February 2015

Taru Lindblom and Pekka Mustonen

The purpose of this paper is to study a wide range of culinary tastes and their legitimacy in a contemporary urban context. The authors aim at finding out which cuisines are the…

1405

Abstract

Purpose

The purpose of this paper is to study a wide range of culinary tastes and their legitimacy in a contemporary urban context. The authors aim at finding out which cuisines are the most popular and to what extent this popularity translates into eating out.

Design/methodology/approach

Survey data (n=1715) gathered among young adults residing in Helsinki (aged 25-44) measuring preferences and restaurant visits for 19 cuisine types. Measures for expressed legitimacy and actualised legitimacy for all the 19 cuisine types.

Findings

The most preferred cuisine types are pizza, other Italian fare and traditional Nordic fare, including home cooking. The most visited restaurants by cuisine type are pizza, fast food and Italian. However, the most legitimate (both expressed and actualised) cuisines are Korean, African, fine dining and French. Several dissonances were found between stated likes and actual consumer behaviour. The results suggest that although fast food bears a stigma as socially unacceptable cuisine, it is, nonetheless, very frequently eaten in the restaurants.

Research limitations/implications

As the data account only for a fraction of the population, limited by both age and region, it would be relevant for future research to investigate this on a larger scale in order to make (inter)nationally representative conclusions.

Originality/value

A research design taking into account such a wide range of cuisine types has not been presented before.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 October 2014

Almir Peštek and Merima Činjarević

The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local…

3812

Abstract

Purpose

The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local cuisine; and to identify those dimensions of local cuisine image which have the strongest influence of tourist satisfaction with food experience. These issues are addressed within the context of Bosnia and Herzegovina, an emergent tourism market in Western Balkans.

Design/methodology/approach

The research is exploratory. The city of Sarajevo was chosen as a study setting. Image of local cuisine was measured by using a multi-attribute approach in which several food attributes are specified and incorporated into the measurement instrument. Data from convenience sample of foreign tourists (n=402) were quantitatively analyzed using multivariate and descriptive statistics.

Findings

Results suggest that the local cuisine image compromises four components (dimensions): “food uniqueness and cultural heritage”, “food quality and price”, “nutrition and health benefits of food” and “affective image of food”. Furthermore, findings show that these dimensions differ in terms of their relative importance in explaining the overall tourist satisfaction with food experience.

Research limitations/implications

The main limitation of this study is related to the geographical area (tourist site) where the research process was carried out. Thus, future research with greater geographical scope is required.

Practical implications

This study provides valuable insight to practitioners who are seeking to integrate local food (cuisine) into the tourism product.

Originality/value

This paper is the one of the first study that tries to identify perceived image of local cuisine held by visitors in Bosnia and Herzegovina.

Details

British Food Journal, vol. 116 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 July 2019

Ivan K.W. Lai, Dong Lu and Yide Liu

The concept of experience economy states that customers seek experiences whether from products and services. Tourism is at the forefront of the experience economy because tourists…

1471

Abstract

Purpose

The concept of experience economy states that customers seek experiences whether from products and services. Tourism is at the forefront of the experience economy because tourists are looking for staged experience encompassing the four realms (entertainment, educational, esthetic and escapism). The purpose of this paper is to empirically explore the effects of the experience economy on tourists’ word-of-mouth (WOM) in Chengdu cuisine through satisfaction and memory.

Design/methodology/approach

In total, 397 valid data were collected from the tourists who have experienced the ethnic cuisine in Chengdu. A partial least-square structural equation modeling technique was used to examine the research model.

Findings

The empirical results indicated that esthetic is the antecedent of the other three realms of experience economy; esthetic, educational and entertainment experiences influence satisfaction; four realms of experience economy influence memory; and satisfaction and memory ultimately influence WOM.

Practical implications

The findings of this study provide practical implications for operators of ethnic restaurants in designing their restaurants and menus, travel agencies in planning the tour itinerary and governments in using ethnic cuisine for destination marketing.

Originality/value

This study is a pioneer in studying the experience economy in the ethnic cuisine. It has identified the relationships between four dimensions of experience economy of ethnic cuisine, tourist satisfaction, memory and WOM toward ethnic cuisine in a tourist destination. It has also integrated the senses of Chinese cuisine (“sight,” “smell” and “taste”) into the measures of esthetic experience for studying experience economy in ethnic cuisine.

Details

British Food Journal, vol. 122 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 10 of over 3000