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1 – 10 of over 4000
Article
Publication date: 14 June 2022

Muhammet Kesgin, İrfan Önal, İhsan Kazkondu and Muzaffer Uysal

The purpose of this study is to develop and test an integrated structural gastro-tourism wellbeing model consisting of food-related lifestyle and leisure attitude as a…

Abstract

Purpose

The purpose of this study is to develop and test an integrated structural gastro-tourism wellbeing model consisting of food-related lifestyle and leisure attitude as a precursor of the consumption enjoyment of the gastro-tourism experience with satisfaction, life domain outcomes, tourism autobiographical memory and life satisfaction as outcomes of the consumption enjoyment.

Design/methodology/approach

The conceptual model was assessed with quantitative data collected from tourists based on their deliberate and incidental gastro-tourism experiences (N = 617).

Findings

The findings indicated that the enjoyment of gastro-tourism consumption experience significantly influences satisfaction, life domain outcomes, life satisfaction and tourism autobiographical memory. Life domain outcomes and tourism autobiographical memory have enduring influence on life satisfaction over time. Food-related lifestyle and leisure attitude are salient determinants of gastro-tourism wellbeing with their significant influence on consumption experience. Satisfaction with consumption experiences contributes to life satisfaction regardless of the experience type (deliberate versus incidental).

Research limitations/implications

This research extends our knowledge of tourism consumption experience in the domain of gastro-tourism as well as quality of life or wellbeing.

Originality/value

This research has offered an integrated framework to measure the interplays of salient and enduring determinants of gastro-tourism wellbeing. Future studies will benefit from this research as a baseline model linking consumption experience and life satisfaction.

Details

International Journal of Contemporary Hospitality Management, vol. 34 no. 9
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 5 October 2021

G. Rejikumar, Asokan-Ajitha Aswathy, Ajay Jose and Mathew Sonia

Innovative restaurant service designs impart food wellbeing to diners. This research comprehends customer aspirations and concerns in a restaurant-dining experience to…

Abstract

Purpose

Innovative restaurant service designs impart food wellbeing to diners. This research comprehends customer aspirations and concerns in a restaurant-dining experience to develop a service design that enhances the dining experience using the design thinking approach and evaluates its efficiency using the Taguchi method of robust design.

Design/methodology/approach

The sequential incidence technique defines diners' needs, which, followed by brainstorming sessions, helped create multiple service designs with important attributes. Prototype narration, as a scenario, acted as the stimulus for evaluators to respond to the WHO-5 wellbeing index scale. Scenario-based Taguchi experiment with nine foodservice attributes in two levels and the wellbeing score as the response variable helped identify levels of critical factors that develop better FWB.

Findings

The study identified the best combination of factors and their preferred levels to maximize FWB in a restaurant. Food serving hygiene, followed by information about cuisine specification, and food movement in the restaurant, were important to FWB. The experiment revealed that hygiene perceptions are critical to FWB, and service designs have a significant role in it. Consumers prefer detailed information about the ingredients and recipe of the food they eat; being confident that there will be no unacceptable ingredients added to the food inspires their FWB.

Research limitations/implications

Theoretically, this study contributes to the growing body of literature on design thinking and transformative service research, especially in the food industry.

Practical implications

This paper details a simple method to identify and evaluate important factors that optimize FWB in a restaurant. The proposed methodology will help service designers and technology experts devise settings that consider customer priorities and contribute to their experience.

Originality/value

This study helps to understand the application of design thinking and the Taguchi approach for creating robust service designs that optimize FWB.

Details

Journal of Service Theory and Practice, vol. 32 no. 2
Type: Research Article
ISSN: 2055-6225

Keywords

Article
Publication date: 1 February 2016

Sarah Maddock and Beverley Hill

The relationship between food and mood has been discussed for many years. The purpose of this paper is to extend that debate by exploring how food advertising, a key…

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Abstract

Purpose

The relationship between food and mood has been discussed for many years. The purpose of this paper is to extend that debate by exploring how food advertising, a key source of consumer information about food, utilises and implies varied associations between food and mood.

Design/methodology/approach

The research combines a textually oriented analysis with an analysis of the visual images in a sample of typical food advertisements drawn from women’s magazines.

Findings

Although healthy foods have the potential to enhance mood this is not often used as a key advertising message. Conversely, advertisements for foods that can depress mood frequently adopt messages of happiness and wellbeing.

Research limitations/implications

This exploratory research provides an initial investigation of advertising discourses of food and mood at a snapshot in time. Based on the findings derived from this limited sample, further research is suggested which would provide a more comprehensive survey of food advertising.

Practical implications

The research is of value to food promoters in suggesting that they review food messages and the use of emotional appeals in the light of developing scientific research on the link between food and mental wellbeing.

Social implications

The growing interest in promoting mental health and wellbeing means that consumers and governments are keen to understand the relationship between food and mood and its potential influence on consumer food choices.

Originality/value

This research indicates that some food advertising diverges from the scientific evidence on food and mental health and wellbeing. The research is therefore of value to food promoters and advertising regulators.

Details

British Food Journal, vol. 118 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Open Access
Article
Publication date: 29 April 2021

Stephen T.T. Teo, Diep Nguyen, Azadeh Shafaei and Tim Bentley

Drawing from the Job Demands-Resources (JD-R) framework and Conservation of Resources (COR) theory, the authors’ study examines the impact of high commitment HR management…

3031

Abstract

Purpose

Drawing from the Job Demands-Resources (JD-R) framework and Conservation of Resources (COR) theory, the authors’ study examines the impact of high commitment HR management (HCHRM) practices and psychological capital (PsyCap) on job autonomy and job demands in predicting burnout in frontline food service employees.

Design/methodology/approach

A moderated mediation model was developed and tested on 257 Australian workers employed in the food service industry. Hypotheses were tested using structural equation modeling.

Findings

There was support for the mediation effect of HCHRM on burnout, via two sequential mediators: job autonomy and job demands. PsyCap was found to buffer (moderation) the effect of job demands on burnout. Frontline employees also perceived HCHRM to be a “negative signal” that was implemented for the good of management.

Research limitations/implications

The authors are aware of the potential of common method variance due to the cross-sectional research design. Future research should adopt a longitudinal research design or collect data from several sources of informants. As the authors did not find support for the optimistic perspective hypothesis, despite its theoretical and empirical relevance under JD-R and COR perspectives, they call for further research exploring the link between HRM, job design and psychological conditions in promoting employee wellbeing.

Practical implications

Burnout is one of the most common and critical health issues faced by frontline food service employees. Food service organizations have to strategize their management practices to reduce employees' experience with burnout by implementing high commitment enhancing HR practices and developing employees' PsyCap.

Originality/value

This study provided a better understanding of how (macro) HCHRM practices as an organizational resource reduce burnout of frontline food service employees via two (micro) mediators: job autonomy and job demands. PsyCap is an important personal resource that lessens burnout, consistent with the COR theory. These findings contribute to the literature on strategic HRM and its relationship to employee wellbeing.

Details

Employee Relations: The International Journal, vol. 43 no. 6
Type: Research Article
ISSN: 0142-5455

Keywords

Book part
Publication date: 29 June 2017

Jeffery Sobal

Food system channels are proposed to be major components of the larger food system which influence health and illness.

Abstract

Purpose

Food system channels are proposed to be major components of the larger food system which influence health and illness.

Methodology/approach

Food system channels are defined, discussed in relationship to other food system components, considered in terms of historical food system changes, examined in relationship to wellbeing and disease, and proposed to have useful applications.

Findings

Food system channels are broad, organized, and integrated pathways through which foods and nutrients pass. Channels are larger in scale and scope than previously described food system structures like chains, stages, sectors, networks, and others. Four major types of contemporary Western food system channels differ in their underlying values and health impacts. (1) Industrialized food channels are based on profit as an economic value, which contributes to a diversity of inexpensive foods and chronic diseases. (2) Emergency food channels are based on altruism as a moral value, and try to overcome gaps in industrialized channels to prevent diseases of poverty. (3) Alternative food channels are based on justice and environmentalism as ethical values, and seek to promote wellness and sustainability. (4) Subsistence food channels are based on self-sufficiency as a traditional value, and seek self-reliance to avoid hunger and illness. Historical socioeconomic development of agricultural and industrial transitions led to shifts in food system channels that shaped dietary, nutritional, epidemiological, and mortality transitions.

Implications

Food system channels provide varying amounts of calories and types of nutrients that shape wellbeing and diseases. Sociologists and others may benefit from examining food system channels and considering their role in health and illness.

Details

Food Systems and Health
Type: Book
ISBN: 978-1-78635-092-3

Keywords

Article
Publication date: 24 September 2018

Archana P. Voola, Ranjit Voola, Jessica Wyllie, Jamie Carlson and Srinivas Sridharan

This paper aims to investigate dynamics of food consumption practices among poor families in a developing country to advance the Food Well-being (FWB) in Poverty framework.

1402

Abstract

Purpose

This paper aims to investigate dynamics of food consumption practices among poor families in a developing country to advance the Food Well-being (FWB) in Poverty framework.

Design/methodology/approach

The research design used semi-structured interviews with 25 women and constructivist grounded theory to explore food consumption practices of poor families in rural South India.

Findings

Poor families’ everyday interactions with food reveal the relational production of masculinities and femininities and the power hegemony that fixes men and women into an unequal status quo. Findings provides critical insights into familial arrangements in absolute poverty that are detrimental to the task of achieving FWB.

Research limitations/implications

The explanatory potential of FWB in Poverty framework is limited to a gender (women) and a specific country context (India). Future research can contextualise the framework in other developing countries and different consumer segments.

Practical implications

The FWB in Poverty framework helps identify, challenge and transform cultural norms, social structures and gendered stereotypes that perpetuate power hegemonies in poverty. Policymakers can encourage men and boys to participate in family food work, as well as recognise and remunerate women and girls for their contribution to maintaining familial units.

Originality/value

This paper makes an original contribution to the relevant literature by identifying and addressing the absence of theoretical understanding of families, food consumption and poverty. By contextualising the FWB framework in absolute poverty, the paper generates novel understandings of fluidity and change in poor families and FWB.

Details

European Journal of Marketing, vol. 52 no. 12
Type: Research Article
ISSN: 0309-0566

Keywords

Book part
Publication date: 23 May 2022

Chinedu Lilian Mba, Thecla I. Akukwe, Chukwudi C. Nwokolo, Chukwudi Cornelius Mba, Felicia Osondu Okwueze and Godson C. Asuoha

The study investigated the contributions of household farming in palliating the economic effect of COVID-19 during the lockdown period. The study was questionnaire-based…

Abstract

The study investigated the contributions of household farming in palliating the economic effect of COVID-19 during the lockdown period. The study was questionnaire-based involving 510 participants randomly drawn from 17 Local Government Areas in Enugu State. Data were collected on demographic data, household expenditure, farm plots size, crops cultivated, sufficiency and extent farm produce contributed to palliating the effect of COVID-19 shocks. Data analysis used descriptive statistics, PCA and ANOVA. 89% households were fully involved in farming during the lockdown which positively impacted on household economy and especially SDGs 2 and 12. The lockdown improved household food production and pushed towards a positive behavioral change towards food security. 85% households indicated interest in expanding their farm size after the pandemic. Land and capital unavailability were significant barriers to taking farming as a major occupation. Several policy options were proposed to improve food production at household levels to mitigate the impact of COVID-19 crisis on food security.

Details

COVID-19 in the African Continent
Type: Book
ISBN: 978-1-80117-687-3

Keywords

Article
Publication date: 17 December 2020

Gloria Essilfie, Joshua Sebu, Samuel Kobina Annim and Emmanuel Ekow Asmah

This study adopts three dimensions of women’s empowerment: (1) relative education empowerment, (2) women's autonomy in decision-making and (3) domestic violence to examine…

Abstract

Purpose

This study adopts three dimensions of women’s empowerment: (1) relative education empowerment, (2) women's autonomy in decision-making and (3) domestic violence to examine the effect of women’s empowerment on household food security in Ghana.

Design/methodology/approach

The study employed the generalised ordered logit model (GOLM) and dominance analysis using a sample of 1,017 households from the seventh round of Ghana Living Standard Survey (GLSS7).

Findings

The findings from the study revealed that women’s empowerment proxied by relative years of schooling and women's decision-making were important indicators for improving household food security. Further, there exist varying dimensions of women’s empowerment in households, and these dimensions have a significant effect on the state of food security of households.

Originality/value

There are a number of studies on the effect of women's empowerment on food security. However, this study contributes to the literature by examining the varying effects of different dimensions of women’s empowerment on food security. This provides policymakers with a guide that looks at different levels of women’s empowerment and the combinations of women's empowerment dimensions that contribute for reducing food insecurity.

Details

International Journal of Social Economics, vol. 48 no. 2
Type: Research Article
ISSN: 0306-8293

Keywords

Article
Publication date: 26 January 2022

Vikas Gupta, Hiran Roy, Meghna Chhabra, Sandra M. Sanchez‐Canizares and Garima Sahu

This study aims to evaluate the consumer perceptions related to sanitation in the five-star hotels due to the COVID-19 pandemic. It also identified the most significant…

Abstract

Purpose

This study aims to evaluate the consumer perceptions related to sanitation in the five-star hotels due to the COVID-19 pandemic. It also identified the most significant sanitation dimensions and their influence on the pertinent emotions experienced by the hotel consumers.

Design/methodology/approach

It identified seven sanitation dimensions (i.e. exterior of the hotel, guestrooms, washrooms/restrooms, in-house restaurant dining, hotel employees, public areas and handling of food) which were assessed through 10 positive and negative consumer sanitation emotions. A structured online survey was conducted to collect data from the 763 five-star hotel consumers. Exploratory factor analysis was applied on the 35 parameters of the seven identified sanitation dimensions, and analysis of variance (ANOVA) was used to determine the most significant dimensions among the hotel consumers.

Findings

Results revealed that among the seven sanitation dimensions, “exterior of the hotel” and “public area” dimensions were found to be statistically less significant compared to the other sanitation dimensions. Findings related to consumer emotions showed that a significantly high percentage of consumers revealed strong negative emotions, i.e. disgust and discontent toward the poor standards of sanitation in the hotels.

Practical implications

The study results may be helpful for the hotel administrators and managers to adequately plan the training sessions for their employees based on the consumer perception and emotions toward the identified sanitation dimensions. Further, it may also help in the implementation of the COVID-19 awareness program based on the consumer inputs and perceptions.

Originality/value

Although a few studies have been performed to explore the sanitation dimensions in the hospitality sector before, but this will be a first attempt to identify and measure the sanitation dimensions and corresponding consumer emotions due to the COVID-19 pandemic.

Details

International Journal of Tourism Cities, vol. 8 no. 4
Type: Research Article
ISSN: 2056-5607

Keywords

Article
Publication date: 13 December 2021

Toritseju Begho

In Nepal, not much is known about the adoption of improved vegetable varieties. Also, there are reasons to expect that the determinants of adoption may vary between…

Abstract

Purpose

In Nepal, not much is known about the adoption of improved vegetable varieties. Also, there are reasons to expect that the determinants of adoption may vary between subsistence and commercial farmers, given their different production/market orientations. Therefore, the paper aims to examine the adoption intentions of commercial and subsistence vegetable farmers.

Design/methodology/approach

A logistic regression model was used to empirically test the determinants of the intention to adopt and recommend improved vegetable varieties. The paper also uses propensity score matching (PSM) to assess the causal effects of production/market orientation on household dietary patterns. Cross-sectional data of 600 Nepalese vegetable farmers are analyzed.

Findings

Compared to subsistence farmers, commercial vegetable farmers obtain seeds mainly from formal sources and use hybrid seeds. The most consistent covariates of vegetable adoption intentions were risk preferences and experience growing vegetables. Overall, adoption intentions were higher among commercial farmers, and commercial vegetable households tend to consume more vegetables.

Practical implications

Considering that vegetable farming provides an important supplementary food production system for the household, adopting improved vegetable varieties is pivotal to increasing productivity and improving household level dietary diversity in developing countries. Actions to promote wider adoption of vegetable varieties and encourage healthier dietary patterns could be successful if these efforts also focus on subsistence farmers. The findings in this paper will be useful to policymakers to better prioritize dissemination strategies.

Originality/value

The paper highlights the differences in characteristics and adoption intention towards new vegetable varieties between subsistence and commercial farmers. The impact of commercial production on healthier household dietary patterns is accentuated.

Details

International Journal of Social Economics, vol. 49 no. 3
Type: Research Article
ISSN: 0306-8293

Keywords

1 – 10 of over 4000