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1 – 10 of over 1000Joanne Jung-Eun Yoo, Junkyu Park and Meehee Cho
Following previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience…
Abstract
Purpose
Following previous research highlighting the importance of gastronomy experience through cooking classes, this study aims to explore the relationships among gastronomy experience, cocreation, experience satisfaction, subjective well-being (SWB) and quality of life (QOL).
Design/methodology/approach
Data were obtained from domestic tourists who attended the Korean temple food cooking classes. Structural equation modeling (SEM) was used to verify the hypothesized relationships. The degree of cocreation was also tested for its potential moderating role on the relationships between gastronomy experience and experience satisfaction using a multigroup analysis.
Findings
Results revealed the strong and positive effects of the four dimensions of gastronomy experience on satisfaction. Furthermore, experience satisfaction was found to indirectly influence QOL through SWB. The effects of the education and entertainment experiences on satisfaction were found to be more positive in the high degree of cocreation group compared with the low degree of cocreation group. However, the influence of the escapism experience on satisfaction was greater in those less involved with the cocreated experiential activity.
Research limitations/implications
Findings may assist tourism marketers and local stakeholders to better understand the nature of gastronomy experiences and the importance of cocreation when designing and promoting gastronomy tourism experiences.
Originality/value
This study introduced an integrative framework that provides a better knowledge of the cocreated experience in the context of gastronomy tourism, and this model may be useful in designing impactful gastronomy experiences that lead to true value cocreation and consequently enhancing QOL.
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Fu-Chieh Hsu, Jing Liu and Hua Lin
Our knowledge of what emotions are elicited explicitly from food consumption and gastronomy experiences in the travel destination and how these emotions establish a relationship…
Abstract
Purpose
Our knowledge of what emotions are elicited explicitly from food consumption and gastronomy experiences in the travel destination and how these emotions establish a relationship with tourists’ behavior is limited. Thus, this study aims to enrich the current knowledge in the gastronomy tourism field from the affective experience perspective and develop a scale to measure tourists’ affective gastronomy experiences (TAGES).
Design/methodology/approach
Both qualitative scale development and quantitative scale validation were conducted to ensure the psychometric properties of TAGES.
Findings
With the focus group’s contributions and experts’ validation, 12 gastronomy experience affects were identified in the first stage. In the second stage, a quantitative data collection involving 650 samples helped refine the scale. Finally, a reliable and valid scale with five items measuring TAGES was successfully developed.
Originality/value
This study provides a novel perspective by viewing tourists’ gastronomy experiences through an affective lens. Moreover, this study successfully provides evidence for the psychometric properties of the newly developed TAGES by systematically applying item response theory (IRT) and classical test theory (CTT). This study enriches the gastronomy tourism domain by developing the TAGES and presenting a rigorous and exhaustive investigation of its psychometric properties based on an integration of IRT and CTT. A valid and reliable scale that measures the TAGES fills the gastronomy literature gap and proposes an effective tool for future gastronomy experience studies.
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Quee-Ling Leong, Shahrim Ab Karim, Khairil Wahidin Awang and Ainul Zakiah Abu Bakar
The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.
Abstract
Purpose
The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.
Design/methodology/approach
A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model.
Findings
The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results.
Research limitations/implications
The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses.
Practical implications
The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations.
Social implications
The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness.
Originality/value
The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.
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Nimrod Mendoza Carpio, Wiziel Napod and Hyun Wook Do
Satisfying the gastronomy experience of tourists becomes the most important strategic aim in the hospitality and tourism industries. This study attempts to prove that there is a…
Abstract
Purpose
Satisfying the gastronomy experience of tourists becomes the most important strategic aim in the hospitality and tourism industries. This study attempts to prove that there is a distinct and specific market segment related to gastronomy from the overall number of tourist arrival of Jeonju City. Furthermore, this study investigates the different factors that affect the overall experience of tourists. The focus of the study is Jeonju City, a popular gastronomy destination in South Korea.
Design/methodology/approach
Survey questionnaires were distributed to 680 tourists in Jeonju City during two survey periods. Descriptive statistics and regressions were utilized to treat the data. The predictors that affect the overall experience of tourists were identified through the different literature. The hypotheses were formulated and tested to examine the relationship between the assessments of the distinct gastronomy-tourist market and tourists' overall experience.
Findings
The results indicate that there are 17.20% of the respondents indicated that their main reason for traveling was for the food. Descriptive statistics revealed that local food satisfaction, destination image perceived quality, perceived value, tourist expectations, and costs and risks have a positive and significant influence on tourist overall experience.
Originality/value
The findings of this study could provide guidelines for both the hospitality and tourism industries of the country, and tourist destination operators to further positioned approaches to satisfy gastronomy tourists in the “new normal”.
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Arnold Japutra, Fandy Tjiptono, Andhy Setyawan, Ida Bagus Gede Adi Permana and I Putu Esa Widaharthana
This study aims to examine how life events, philosophy and spirituality contribute to the development of gastronomy experiences for competitive advantage.
Abstract
Purpose
This study aims to examine how life events, philosophy and spirituality contribute to the development of gastronomy experiences for competitive advantage.
Design/methodology/approach
Drawing on a qualitative case study approach, interviews were conducted with the owner/chef, employees and customers of Moksa – a plant-based restaurant in Bali, Indonesia.
Findings
The integration of life events (change in health, relationship journey and residential relocation), life philosophy (healthy lifestyle, sustainability and cuisine for the soul) and spirituality (religious values and spiritual fulfillment of life purpose) can facilitate the creation and management of an improved gastronomy experience.
Research limitations/implications
There are key elements of life that can help in the creation of a unique, memorable and holistic gastronomy experience. Restaurant owners and managers should embed these elements in their strategy.
Originality/value
This research adds to the scant knowledge on life courses and gastronomy experiences in the hospitality sector. It also contributes to enhancing understanding of the psychological factors that lead to better experiences.
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Igor Bukharov and Svetlana Berezka
This paper aims to highlight the role of tourist gastronomy experiences and the possible contribution of the local gastronomy to a tourist destination’s attractiveness and…
Abstract
Purpose
This paper aims to highlight the role of tourist gastronomy experiences and the possible contribution of the local gastronomy to a tourist destination’s attractiveness and competitiveness.
Design/methodology/approach
The paper proposes a conceptual framework for understanding the role of local gastronomy in destination attractiveness and competitiveness. It is based on an analysis of a case study of Russian experiences in developing a gastronomy value proposition for tourists.
Findings
The paper indicates the potential for a gastronomy value proposition, as this is important to tourists and it makes a positive contribution to destination’s attractiveness. The paper also reveals some challenges in the Russian hospitality market from a gastronomy perspective.
Practical implications
Several recommendations are presented in support of the creation of a gastronomy value proposition based on regional culinary heritage and local food products specifics.
Originality/value
The paper provides insights on the role of a given destination’s gastronomy in tourism development in Russia. The study also contributes to the literature on emerging markets by providing an overview of the main challenges for gastronomy in the Russian hospitality market.
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José Valverde-Roda, Miguel Jesús Medina Viruel, Lucía Castaño Prieto and Miguel Ángel Solano Sánchez
Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to…
Abstract
Purpose
Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to analyse the interest and the gastronomic motivations of tourists to the city of Granada (Spain), where two important UNESCO World Heritage Sites (WHS) are included.
Design/methodology/approach
To achieve the aim of this study, fieldwork was carried out on a representative sample of tourists in Granada (Spain). Specifically, a total of 1,612 valid surveys were filled out in culinary establishments and historical sites. In these surveys, the opinion of tourists regarding gastronomy and their motivations when travelling was assessed.
Findings
The results of this research allow to make a segmentation of tourists into three groups according to their position and their interest in gastronomy based on their destination choice, distinguishing among survivors, enjoyers and experiencers’ tourists. Additionally, it is confirmed that gastronomy is shaped as a motivation that influences the level of tourist satisfaction, performing as a differentiating element that can help increase the competitiveness of the destination.
Originality/value
This research contributes to the scarce academic literature on tourism experiences in a city with WHS recognitions. This study confirms the existence of a relationship between gastronomic motivations and the level of satisfaction achieved by tourists who visit the city of Granada, where no similar studies were found. In addition, this work confirms the connection between gastronomy and culture.
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Nimit Soonsan, Sarayute Thongmun and Panuwat Phakdee-auksorn
The purpose of this study is to identify and understand distinct tourist segments in Phuket, focusing on their characteristics, attitudes and perceptions as visitors to a creative…
Abstract
Purpose
The purpose of this study is to identify and understand distinct tourist segments in Phuket, focusing on their characteristics, attitudes and perceptions as visitors to a creative gastronomic destination.
Design/methodology/approach
In this study, cluster analysis is used to identify tourist segments in Phuket, a well-known United Nations Educational, Scientific and Cultural Organization (UNESCO) gastronomic city. The analysis is based on data collected from 525 domestic Thai tourists.
Findings
Cluster analysis revealed three distinct tourist segments: gastronomy enthusiasts, taste discoverers and gourmet wanderers. These segments exhibit significant differences in their characteristics and perceptions of Phuket’s gastronomic offerings.
Research limitations/implications
This study is limited to domestic Thai tourists in Phuket and does not include international visitors. In addition, the findings are specific to the context of Phuket and may not be entirely generalizable to other gastronomic destinations.
Practical implications
The identified tourist segments provide valuable guidance for tourism professionals to tailor their marketing efforts, develop targeted products and meet the preferences of different gastronomically oriented tourists, contributing to the successful management of a gastronomic city.
Originality/value
This study contributes to the fields of destination management and gastronomy tourism by providing valuable insights for practitioners seeking to enhance their offerings and consider the preferences of different gastronomically oriented tourist segments. Identifying these segments enriches the understanding of visitor behavior in creative gastronomy cities.
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Bee-Lia Chua, Seongseop (Sam) Kim, Frank Badu-Baiden, Rachel Yuen May Yong, Bona Kim, Ermias Kifle Gedecho and Heesup Han
This study elucidated the connections among the influence of Singaporean hawkers, local gastronomy involvement, and the three dimensions of authenticity (objective, constructive…
Abstract
Purpose
This study elucidated the connections among the influence of Singaporean hawkers, local gastronomy involvement, and the three dimensions of authenticity (objective, constructive, and existential). Furthermore, it investigates how personal nostalgia affects the cultural identity of hawkers.
Design/methodology/approach
A self-administered questionnaire was created to assess hawker influence, gastronomy involvement, authenticity, personal nostalgia, and hawker cultural identity. Survey data was gathered from 401 Singapore residents aged 18 and older.
Findings
Results of the structural equation modeling revealed various significant aspects of hawker influence, including physical and social environments, uniqueness and cultural significance, and hygiene and food safety. Hawker influence and local gastronomy contributed to objective authenticity, which, in turn, affected constructive and existential authenticity, ultimately shaping personal nostalgia and hawker cultural identity.
Practical implications
The study offers guidance for stakeholders in sustaining hawker culture, emphasizing authenticity’s role and the importance of nostalgia in identity formation. By aligning with the progressive nature of Singapore, these implications aim to ensure the continued thriving of this invaluable legacy for generations to come.
Originality/value
The study affirms relationships between hawker influence, local gastronomy involvement, and authenticity constructs. It emphasizes the hawker’s role and gastronomy involvement in influencing individuals’ perceived authenticity and accentuates the potential for authenticity in strengthening national branding.
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Cheng Yu, Jun-Hwa Cheah and Yide Liu
In China, the practice of livestreaming while shopping has evolved from a form of entertainment into a new business strategy. In recent years, the gastronomy industry has also…
Abstract
Purpose
In China, the practice of livestreaming while shopping has evolved from a form of entertainment into a new business strategy. In recent years, the gastronomy industry has also adopted livestreaming as a means of online promotion. Based on the stimulus–organism–response theoretical model, this study aims to investigate the effects of gastronomy livestreaming on viewers’ impulsive consumption by considering gamification, perceived professionalism and telepresence as causative factors.
Design/methodology/approach
This study conducted a survey of gastronomy livestreaming viewers that received 1,093 responses. The effects of gamification, perceived professionalism and telepresence were then analyzed using partial least squares-path modeling and necessary condition analysis.
Findings
This study finds that gamification, perceived professionalism and telepresence are sufficient conditions for explaining impulsive consumption. Innovativeness mediates the relationships between these factors and impulsive consumption. Furthermore, gamification and innovativeness represent necessary conditions for impulsive consumption.
Practical implications
The findings of this study contribute to an enhanced understanding of livestreaming in the gastronomy industry. Based on these findings, managers in the gastronomy industry can use more interactive gamification activities and enhance telepresence to increase viewers’ impulsive consumption during livestreaming sessions.
Originality/value
This study identifies the modalities through which gastronomy livestreaming can stimulate impulsive consumption. This is an early study to investigate the effect of experiences of gamification, perceived professionalism and telepresence on viewers’ impulsive consumption in the context of gastronomy livestreaming. In addition, this early study investigates the effect of gastronomy livestreaming innovativeness on impulsive consumption.
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