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Book part
Publication date: 12 October 2018

Saerom Wang, Liping A. Cai and Xinran Lehto

This chapter investigates the antecedents of individuals’ emotional outcomes from their dining-away-from-home experiences and conceptualizes how food and emotions are related and…

Abstract

This chapter investigates the antecedents of individuals’ emotional outcomes from their dining-away-from-home experiences and conceptualizes how food and emotions are related and how travel and emotions are associated. The study applies the stimulus-response theory to set up the premise that emotions that individuals experience while dining out comprise a pivotal part of their emotional well-being and their emotions can be triggered by stimuli encountered on trips and in other away-from-home situations. Cognitive appraisal, arousal, and other causes that are responsible for awakening affective responses are utilized in developing six propositions regarding individuals’ emotional outcomes in travel and dining contexts. Theoretical and practical implications are suggested following the discussions on these propositions.

Details

Quality Services and Experiences in Hospitality and Tourism
Type: Book
ISBN: 978-1-78756-384-1

Keywords

Content available
Book part
Publication date: 12 October 2018

Abstract

Details

Quality Services and Experiences in Hospitality and Tourism
Type: Book
ISBN: 978-1-78756-384-1

Abstract

Details

Quality Services and Experiences in Hospitality and Tourism
Type: Book
ISBN: 978-1-78756-384-1

Article
Publication date: 1 August 1996

Guang H. Wan

Calculates income elasticities of demand for ten commodity groups and 30 rural regions in China by fitting Engel functions to a set of household expenditure survey data. Finds…

1751

Abstract

Calculates income elasticities of demand for ten commodity groups and 30 rural regions in China by fitting Engel functions to a set of household expenditure survey data. Finds that staple food, clothing and fuel are necessities, while housing, service, eating out, entertainment and culture, and non‐staple food are luxuries. Discovers substantial variations in the elasticities across regions. Introduces Kmenta’s model to take advantage of the cross‐sectional nature of the data, showing it to dominate the conventional approach.

Details

Journal of Economic Studies, vol. 23 no. 3
Type: Research Article
ISSN: 0144-3585

Keywords

Article
Publication date: 5 October 2021

Young Hoon Kim, Sangyung Lee and Nelson Barber

With dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu…

Abstract

Purpose

With dining out increasing globally, policy making and research have been on menu labeling as a source for meaningful nutrition information. Yet, despite attempts to mandate menu labeling and the studies examining consumer's perception of menu nutritional information and how this perception impacts dining behavior and intention to consume, concerns for obesity and malnutrition continue to be at the forefront of public health discussions. This study attempts to comprehend consumers' nutritional goals, intention and food choice behavior, thereby suggesting how to leverage this information for change.

Design/methodology/approach

Using survey data and a proposed and validated theoretical model, the study identified the different aspects of consumer's food choice by analyzing the relationship of consumer's perceived importance toward nutrition information, food choice and healthy daily behavior, and intention to improve health.

Findings

Consumers who perceive higher importance of nutrition information are more likely to choose healthy food when dining out and have stronger health improvement intention. The results also suggested healthy food choice and healthy daily behavior positively influenced health improvement intention.

Originality/value

Despite the previous studies on menu labeling and the numerous policy mandates, there is still concern about the food choice behavior of consumers while eating out. No serious effort exists to regulate food service providers similar to the regulation of other consumer products, whereby consumers are generally protected from harm. This study suggests through education, promotional marketing and industry partnerships, motivating and leveraging consumers' desire for healthy food choices could move food service providers and policy makers to change what information is provided.

Details

British Food Journal, vol. 124 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 18 August 2022

Bingna Lin, Saerom Wang, Xiaoxiao Fu and Xiaoli Yi

This paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation…

1462

Abstract

Purpose

This paper aims to explore the relationships among local food consumption experience, cultural competence, eudaimonia, and behavioral intention. Building upon acculturation theory, need hierarchy theory and self-determination theory, the current study develops a conceptual model of local food consumption as international tourists’ acculturation process.

Design/methodology/approach

This study collects data from 305 Chinese outbound tourists and uses partial least squares-structural equation modeling to examine the developed model.

Findings

The findings reveal a significant effect of the local food consumption experience, consisting of novel, authentic, sensory and social dimensions, on cultural competence, which subsequently evokes eudaimonia and behavioral response toward local food. The mediating effect of cultural competence is also confirmed.

Practical implications

Destination marketers and restaurant managers should recognize local food consumption as a meaningful tool that contributes to tourists’ cultural competence and eudaimonic well-being during travel. They should strive to craft an indigenous consumption setting and provide employee training on the history and culture of local food, helping tourists understand local food customs and embrace different food cultures.

Originality/value

To the best of the authors’ knowledge, very few studies have attempted to examine the meaningful consequences of local food consumption through the theoretical lens of acculturation. This study dives into international tourists’ local food consumption and pioneers a conceptual model to capture how local food consumption experience provokes their eudaimonia and behavioral desires through the mechanism of cultural competence.

Details

International Journal of Contemporary Hospitality Management, vol. 35 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

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