Search results

This paper aims to display the role of hotel restaurants in gastronomic place branding. The authors view hotel restaurants as having a great potential in the promotion of local gastronomy.

The research was done in several stages. First, the authors selected six destinations (Lapland, Catalonia, Saint Petersburg, Marseille, Parma and Munich) according to the classification of gastronomic brands based on the settlement type. Second, the authors studied conceptions of hotel restaurants located in these destinations to see how they reflect local gastronomic brands. For this purpose, restaurant menus, verbal descriptions of interiors and names of establishments were analyzed using elements of content analysis. Finally, the authors conducted several interviews with hotel managers in one of the destinations to distinguish the challenges of gastronomic branding within hotel restaurants.

The results allowed defining the role of hotel restaurants in gastronomic branding depending on the following factors: hotel’s affiliation with a chain, hotel’s star rating and destination type.

The authors argue that gastronomic branding raises attractiveness of hotels, its restaurants and destination on the whole. This research was presented to the Tourism Committee of St Petersburg, resulting in increased attention to gastronomic branding among the city authorities.

The role of hotel restaurants in gastronomic branding has not been studied previously. However, hotel restaurants differ from other actors of gastronomic branding due to the necessity to comply with hotel’s conception, brand and standards.

Novi Sad, as the second largest city in Serbia, is nominated for the European Capital of Culture for 2021. In addition, the city has a rich traditional gastronomic resource base, belonging to over 16 nationalities living in the Vojvodina area (Autonomous Province of Serbia). This study aims to analyze the impact of Instagram, on the choice of catering facility and type of food, and to discover the extent to which it creates confidence to gastronomic consumers and the brand of the product or service.

The study presents a survey, which involves sharing survey questionnaires and gathering information from research participants. The sample of the survey included only the local population during 2019 year, on a random sample of 155 participants.

Of the total number of respondents, the highest percentage of them follow Instagram posts related to gastronomic objects, compared to other social networks. The results of this study undoubtedly show that consumers have great confidence in this social network and that it creates a certain brand and attitude on the basis of which consumers will choose a catering facility or food.

The process of interviewing people in gastronomy, regarding the impact of social networks on brand, attitude and consumer confidence, can provide an excellent insight into the current situation as well as influence changes that would contribute to better business of restaurant facilities in Serbia.

Doing survey research is much more significant in the field of tourism and gastronomy, as these are industries that are primarily the human sector. The personal attitude of the direct users of the services in the restaurant facilities can contribute to the overall picture of the state of gastronomy in this area.

The study contributes to the development of contemporary gastronomy, which is on the rise compared to many other branches of the economy in Serbia. Researching the impact of service providers, through social networks, on consumers is a way of reaching out to learn about the level of service quality and customer satisfaction achieved, as well as creating loyal consumers and better position in the market.

The importance of gastronomy for tourism development has been broadly recognised in academic literature and practice, as it represents an essential element of tourism services and has a significant impact on customer satisfaction. Gastronomy in the Western Balkans has attracted increasing attention from tourism and hospitality researchers since the fall of Yugoslavia in the 1990s. As a relatively new topic in academic literature, it requires frequent and critical monitoring that can shed light on current research and practice and make needed adjustments in terms of future development. However, to date, there have been few systematic reviews of this body of work. As such, this study aims to fill this void by conducting a qualitative analysis of the development of gastronomy in the Republic of Slovenia. Particular attention has been devoted to the presentation of gastronomic heritage, tourism and policies implemented by Slovenian authorities in order to strategically develop the national gastronomic identity. Based on a literature review and interviews with experts from academia and practice, the findings reveal that for the successful development of gastronomy, a strategic approach to gastronomy and tourism development is needed. The development of gastronomy is also vital for the improvement of tourism and gastronomic services at the regional, local and entrepreneurial levels. The results of this study will be of interest to policymakers, researchers and practitioners. This research has also raised many questions requiring further investigation. It is suggested that future longitudinal studies include interviews with different groups of stakeholders and empirically investigate the different perspectives of gastronomy development.

As one of the United Nations Educational, Scientific and Cultural Organization initiatives, the creative cities network (CCN) declares the cities that are creative in the contexts of music, gastronomy, design, etc., with the aim of promoting cooperation amongst the member cities and maintaining sustainable urban development. This study aims to identify the destination food image of Gaziantep in Turkey, which is a member gastronomy city of the CCN since 2015. Identified destination food image elements were connected to the common targets of the CCN to show how the city may contribute to the network objectives.

A two-stage research process was used in the study. First, qualitative approach was adopted for the clarification of projected and perceived destination food image elements. Projected image elements were derived from a content analysis performed on a totally 113 official, semi-official and unofficial online documents in Turkish and English. Perceived destination food image elements were identified by face-to-face interviews, conducted on 10 participants. As a result, 18 projected and 20 perceived destination food image elements were obtained. These were then grouped under 4 main and 22 sub-categories. At the second stage, destination food image elements were matched with common targets of the CCN.

Destination food image elements, obtained by two qualitative studies, are grouped under 4 main and 22 sub-categories as follows: gastronomic identity (with sub-categories of destination’s identity and local culinary culture); diversity of the destination (with sub-categories of attractiveness of the local food, ease of promotion and high brand value); gastronomic attractions (with sub-categories of restaurants and cafes, culinary museums, farmer markets, orchards, gastronomy tours, gastronomy events (e.g. festivals, competitions), culinary education, books on gastronomy, certification systems, organizations, street foods and vendors and handmade or homemade foods); and qualified workforce and stakeholders (with sub-categories of expert chefs and cooks, specialist suppliers, service personnel, locals and local authorities). These are then connected to the common CCN targets (e.g. cuisine, tourism and festivals; extension of the creative value chain; fostering cultural creativity; and sustainability).

This is one of the early research attempts in examining a member gastronomy city’s food image elements and the role that they played in the success of the CCN’s common targets. Moreover, the study contributes to the literature on the identification of (projected and perceived) destination food image by using content analysis.

Being the basic need of humans, but also an attractive element of the tourist offer, gastronomy is related to the attractiveness of a destination, and Balkan gastronomy is considered to be one of the most positive aspects of the tourist image of the region. This study aims to investigate the locals' perception of gastronomic specificity of ‘Balkan food’ and national (local) food as well. Furthermore, the study investigated how ‘Balkan food’ is perceived in terms of its tourist potential, uniqueness, quality, nutrition and its general role in the creation of a joint ‘Balkan’ tourist brand. The methodology included a historical approach and a survey which involved110 respondents. Out of 21 traditional dishes identified in the official tourist promotional activities of selected countries and a review of the relevant literature, the following are identified as regional ‘Balkan’ dishes: ‘pečenje’, ‘musaka’, ‘ćevapi’ and ‘sarma’. The following are identified as national dishes: ‘pastrmajlija’, ‘sogan dolma’, ‘raštan’, ‘pašticada’, ‘burek’ and ‘svadbarski kupus’. The results indicated that some nations have specific knowledge of certain dishes being considered national and regionally present, while other nations show a lack of knowledge of food origin and regional presence in identified countries. Furthermore, the results showed that different dimensions of Balkan cuisine significantly contribute to the tourist potential of the region, while the contribution of its nutritive characteristics is perceived as less important. Results showed that ‘Balkan food’ is considered to be important for the improvement of the ‘Balkans'’ image and promotion, as well as important for the creation of the regional tourism brand.

The aim is to describe the cultural richness of Peruvian racial diversity. The articulating and unifying role of Peruvian gastronomy is highlighted in building a national identity, which acts as a platform for social cohesion.

Qualitative analysis is used in order to understand the drivers that enabled a cultural revolution through gastronomy.

Under a vast cultural diversity, gastronomy arises to articulate and unify it into a common sense of national identity and social inclusion. Although Peruvian gastronomic boom started as an initiative of a group of entrepreneurs, it actually has had an impact at society level.

Ethnographic studies among different social classes and racial groups are needed in order to elucidate the perceptions that they have regarding their social inclusion. At a quantitative level, econometric studies could be conducted to reflect the impact of gastronomy on poverty reduction or on inequality reduction, especially in urban-marginal or rural areas.

Gastronomy is also a business strategy model on the basis of the creation of a cluster as a viable alternative for developing countries.

Peruvians no matter their racial heritage or social class are proud of their cousin and of being Peruvians, creating a sense of national union and social inclusion.

The contribution is to highlight the importance of gastronomy as one of the main articulators in the construction of national identity under a racially diverse population. Society, public policy officers, and businesses may benefit from this.

Identify the types of innovation that Gastón Acurio’s proposal has created. Understand the key strategies developed to grown and consolidate Peruvian food as a category internationally and as part of Acurio’s business. Identify elements of the business model using the business model canvas. Explain how elements of a business model are related, reinforce each other and drive results. Evaluate strengths, opportunities, weaknesses and threats to a business model. Analyze changes to the model that can capitalize upon or mitigate these factors based on evidence.

Gastón Acurio is a successful Peruvian chef and restauranteur who was key in shaping the country’s gastronomic industry. His innovative business model distinguished him from other Peruvian restauranteurs and allowed him to grow and take advantage of opportunities in Peru and internationally. His success and growth attracted US$52m in investment funding. However, his model’s challenges surfaced during a difficult restaurant launch exacerbated by a harsh review in the New York Times. Students must identify and analyze the key elements of Acurio’s business model to evaluate and propose changes to better take advantage of its strengths and opportunities, as well as to mitigate weaknesses and threats.

Master’s or MBA.

Teaching Notes are available for educators only.

CSS 12: Tourism and hospitality.

This paper aims to draw on the sociocultural dimensions of food luxury consumption as a new theoretical foundation to explore the consumers’ perceptions of ethical food production and consumption practices within luxury gastronomic restaurants.

The authors conducted a contextualized, qualitative exploration of French luxury dining settings among 35 consumers with different profiles, food cultural backgrounds and gastronomic knowledge. Drawing on Thompson’s analysis framework, the authors captured the narratives beyond the stories told by participants that describe their perceptions and the meanings they assign to ethical food practices in Michelin-starred restaurants.

The results illustrate how consumers with different profiles perceive ethical food practices within luxury restaurants. The authors identified three segments: novice, advanced and confirmed according to participants’ acquaintance with luxury gastronomy codes and values. These three profiles served as a framework to examine consumers’ perceptions of ethical food forms – environmental sustainability, food well-being and cultural heritage – within the luxury dining setting.

The study revealed no one dominant form of ethical food practices as emphasized in prior studies. Rather, there are multiple forms, including functional, hedonic and symbolic values, related to the degree of familiarity and knowledge of consumers in terms of their luxury gastronomic experiences. The findings show that the perception of ethical food practices within luxury restaurants can encompass additional dimensions such as food well-being and cultural preservation and transmission. This information can enrich the restaurant sustainability literature that principally focuses on health, community and the ecological aspects of food ethics in restaurants. Although this study suggests numerous new insights, there are limitations related to focusing on the French food culture. However, these limitations can help us develop other opportunities for future research.

The findings of this study provide luxury professionals and marketers with key insights into effective strategies to integrate sustainable practices while enhancing the luxury experience. The findings show that to encourage luxury businesses and restaurants to promote sustainable practices, it is necessary to enhance the functional, social, emotional and cultural dimensions of the perceived benefits of offering sustainable luxury experiences and reducing the constraints related to sustainability.

With its focus on the luxury dining settings underpinning the ethical food practices from the perspective of consumers, this research offers novel insights for researchers and luxury professionals interested in ethical and sustainable business practices.

This research suggests a new way to study sustainability and ethical food production and consumption practices in luxury dining settings – namely, as multiple, culturally embedded perceptions related to three main profiles of luxury gastronomy consumers: novice, advanced and confirmed.

To evaluate some of the current discussions about the possible impacts of social networks on the development of gastronomy in the Republic of Serbia. There could be either positive and/or negative impacts and this viewpoint provides some reflection on what the future might hold for some if not many tourism destinations in Serbia and the region when the tourism industry restarts after the pandemic of Covid-19 virus.

The research was conducted in December 2021, on a total of 244 respondents in three cities in Serbia. SPSS software was used, version 26.00, and the obtained data were analyzed by descriptive statistics. Then, to determine the structure of the questionnaire and the percentage of variance, an exploratory factor analysis was performed together with a higher order factor analysis, in order to obtain the desired number of factors. Subsequently, the authors used multiple regression analysis to confirm the significance of the predictors. The goal of the research was to determine whether, and to what extent, social networks can predict the choice of restaurants and gastronomic offers in Serbia. Serbian gastronomy has a great influence on the development of tourism, so this research has a wide scientific and practical contribution.

This paper provides a context and viewpoint on the possible implications of impacts of social networks on the development of gastronomy in the Republic of Serbia in the future. It has been proven that social networks can have an impact on the development of gastronomy and tourism itself.

To examine the impact of social networks on the development of gastronomy, the authors conducted a survey online due to the current Covid-19 pandemic. The limitation of this research was precisely that the authors did not have the opportunity to conduct the research live due to the Covid-19 pandemic. It is recommended that such surveys be conducted live in direct contact with respondents in the future in order to obtain a larger sample with fully completed questionnaires.

The importance of social networks is increasingly a topic of study of world research, especially when it comes to gastronomy, which is becoming increasingly important as an activity in the tourism industry. The results indicate that the greatest importance in predicting the choice of restaurants and gastronomic offers has social networks and marketing. The importance of the work is reflected in the recognition of the importance of social networks, in order to better place Serbian gastronomy.

This paper offers a synthesis of views that fosters an understanding of the possibility of impacts of social networks on the development of gastronomy in the Republic of Serbia before and after the Covid-19 pandemic.

The viewpoint proffered in this paper provides scope for a rapid evaluation of the current status of gastronomy tourism in Serbia which can help practitioners and researchers in the faster and better development of gastronomy and tourism.

The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.

A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ² analysis and multiple regression analyses.

The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.

This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.