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Article
Publication date: 27 June 2022

Frank Badu-Baiden, Seongseop (Sam) Kim, Felix Elvis Otoo and Brian King

This study aims to examine international tourists’ local African food consumption experiences by using an attribute–benefit–value–intention (ABVI) framework.

Abstract

Purpose

This study aims to examine international tourists’ local African food consumption experiences by using an attribute–benefit–value–intention (ABVI) framework.

Design/methodology/approach

A total of 336 respondents were collected in Ghana, Africa. A series of quantitative research methods were used in the data analysis to explicate the relationships.

Findings

By assessing critical structural relationships, 8 out of 14 hypothetical relationships were found to be empirically supported. They include the paths between food novelty, restaurant quality and food quality as antecedents of epistemic value, the path between restaurant quality and food quality and the path between restaurant quality and consumption value.

Originality/value

This study establishes the psychological mechanism behind tourists’ local food consumption experiences and further extends the utility of the consumption value theory and ABVI framework into the local food experience context. It confirms that tourists’ local food consumption experiences involve a sequential psychological process involving local food attribute evaluation, benefits sought, consumption values and future intention. This study offers a thorough explanation of variables that are crucial to promoting indigenous ethnic food consumption experience.

Details

Tourism Review, vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 1660-5373

Keywords

Article
Publication date: 31 January 2020

Seongseop (Sam) Kim, Frank Badu-Baiden, Munhyang (Moon) Oh and Jungkeun Kim

The purpose of this paper is to investigate the effects of experiences with local food in Ghana on satisfaction, favorability and behavioral intention.

Abstract

Purpose

The purpose of this paper is to investigate the effects of experiences with local food in Ghana on satisfaction, favorability and behavioral intention.

Design/methodology/approach

Unlike previous studies that have used multiple regression analysis or structural equation modeling, this study adopts impact-range performance analysis (IRPA) and impact asymmetry analysis (IAA). A total of 336 questionnaires were used in the data analyses.

Findings

Factor analysis generates five domains of experience of consuming local food. Socialization and boasting and experience with various menus and quality of food contribute most to explaining the three dependent variables.

Originality/value

This study has significant value because it extends the study of local food consumption experience to the understudied area of African food tourism, particularly Ghanaian food and tourists to Ghana.

Details

International Journal of Contemporary Hospitality Management, vol. 32 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 7 January 2021

Antony King Fung Wong, Mehmet Ali Koseoglu and Seongseop (Sam) Kim

This study aims to examine the current state of the research activities of scholars in the hospitality and tourism field by analyzing the first 20 years of the new millennium.

Abstract

Purpose

This study aims to examine the current state of the research activities of scholars in the hospitality and tourism field by analyzing the first 20 years of the new millennium.

Design/methodology/approach

Longitudinal analyses using 14,229 journal articles as data source were realized by adopting BibExcel, Gephi and VOSviewer network analysis software packages.

Findings

This study provides a comprehensive overview of the hospitality and tourism research based on authorship and social network analysis, with patterns of prolific authors compared over four distinct periods.

Research limitations/implications

The hospitality and tourism academic society is clearly illustrated by tracing academic publication activities across 20 years in the new millennium. In addition, this study provides a guide for scholars to search for multidisciplinary collaboration opportunities. Government agencies and non-governmental organisations can also benefit from this study by identifying appropriate review panel members when making decisions about hospitality- and tourism-related proposals.

Originality/value

To the best of authors’ knowledge, this study is the first to use bibliometric analysis in assessing research published in leading hospitality and tourism journals across the four breakout periods in the new millennium.

Details

International Journal of Contemporary Hospitality Management, vol. 33 no. 2
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 8 February 2022

Frank Badu-Baiden, Seongseop (Sam) Kim, Honggen Xiao and Jungkeun Kim

This study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states…

Abstract

Purpose

This study aims to test a new model by examining the influence of memorable local food consumption experiences (MLFCEs) on international diners’ affective states, well-being and attitudinal loyalty. Local food tasting destination, local food neophobia and previous local food tasting experience are used as moderating variables.

Design/methodology/approach

A quantitative data collection method was used to source data from 900 US tourists to European countries (excluding the UK) and Asian countries. The data were quantitatively analyzed to examine the multidimensionality of tourists’ MLFCEs as well as their influence on outcome variables.

Findings

The findings indicate that MLFCEs significantly explain diners’ attitude toward local food, subjective well-being, intention to recommend and attitudinal loyalty. Also, three variables partially moderate the associations between the proposed constructs.

Research limitations/implications

Theoretically, the study enhances our understanding of the dimensional nature of tourists’ MLFCEs and how they inform the affective and behavioral states of tourists. Practically, it provides insights for local food businesses and destination marketing organizations concerning the composition of tourists’ MLFCEs and promotion of a tourism destination.

Originality/value

This study has quantitatively unraveled the dimensionality of tourists’ MLFCEs. It also developed an integrated model to test the predictive effect of MLFCEs on outcome variables and has provided a deeper understanding of the relationships, thereby enriching the literature and aiding the development of relevant theories.

Details

International Journal of Contemporary Hospitality Management, vol. 34 no. 4
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 11 February 2021

Yim King Penny Wan and Seongseop (Sam) Kim

This paper aims to investigate the perceptions by owners and staff working in causal full-service restaurants in Macao of their two major subcultures of customers: Hong…

Abstract

Purpose

This paper aims to investigate the perceptions by owners and staff working in causal full-service restaurants in Macao of their two major subcultures of customers: Hong Kong Chinese and Taiwan Chinese in terms of their dining behavior and preferences.

Design/methodology/approach

Face-to-face interviews with 36 service staff of casual dining restaurants in Macao were conducted through the purposive convenience sampling method. Thematic content analysis was conducted in the data analysis.

Findings

The results reveal that although the customers from the two Chinese subcultures have a similar appearance, use the same Chinese characters and share common cultural inheritances; their dining behavior and preferences are perceived as being different.

Practical implications

Practical implications are given on how to better design the products and services to meet each subgroup’s needs for enhancing customers’ experience and service quality in restaurant settings.

Originality/value

This study focuses on examining if there are any sub-cultural differences in food behaviors and preferences among Hong Kong and Taiwan visitors, who are the major tourist sources in the world market. It contributes to the scarce literature on intracultural dining variances of sub-groups within Chinese.

Details

International Journal of Culture, Tourism and Hospitality Research, vol. 15 no. 2
Type: Research Article
ISSN: 1750-6182

Keywords

Article
Publication date: 2 February 2022

Jungkeun Kim, Jooyoung Park, Seongseop (Sam) Kim, Hector Gonzalez-Jimenez, Jae-Eun Kim, Rouxelle De Villiers, Jacob C. Lee and Marilyn Giroux

This research aims to examine the role of perceived threat (i.e. COVID-19) on people’s preferences for destination logo designs. In addition, it investigates the influence…

Abstract

Purpose

This research aims to examine the role of perceived threat (i.e. COVID-19) on people’s preferences for destination logo designs. In addition, it investigates the influence of childhood socioeconomic status (SES) and sensation seeking on the aforementioned effect.

Design/methodology/approach

Five experiments are used. Studies 1 A and 1B examine the impact of the threat of COVID-19 on visiting intentions as influenced by different destination logos. Study 2 replicates the previous studies and tests for evidence of mediation by the perceived risk. Studies 3 and 4 investigate the moderating role of childhood SES and sensation seeking.

Findings

The results show that a salient threat of COVID-19 leads people to display higher visiting intentions when presented with simpler (vs complex) destination logo designs. The perceived risk mediates this effect as well. This preference is evident only for people with low (vs high) childhood SES and only for relatively low sensation seekers.

Research limitations/implications

This study contributes to the branding literature by investigating how situational factors can influence affective reactions to brand logos and to the tourism literature by further investigating the impact of logos on visiting intentions.

Practical implications

This study provides actionable insights for tourism marketers and logo designers, allowing them to select or create positively perceived destination logos during a potential global crisis.

Originality/value

This research offers the first evidence that pandemic-related threat perceptions influence people’s visiting intentions when presented with different destination logos, and that these effects are influenced by individual characteristics such as childhood SES or sensation seeking. In doing so, the current study offers a more sophisticated understanding of the potential boundary conditions driving people’s brand logo evaluation.

Article
Publication date: 30 January 2019

Seongseop (Sam) Kim and Ja Young (Jacey) Choe

This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test…

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Abstract

Purpose

This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value and behavioral intentions.

Design/methodology/approach

The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized, and hypotheses were proposed. The main survey was conducted using a large sample of 1,323 tourists in Hong Kong.

Findings

“Food quality”, “food novelty” and “restaurant quality” significantly affected “emotional” and “epistemic benefit”. “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention”, while “epistemic benefit” only influenced “consumption value”.

Practical implications

Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds.

Originality/value

This study proposed and empirically tested a new model of tourists’ local food consumption, including two benefits, consumption value and behavioral intention.

Details

International Journal of Contemporary Hospitality Management, vol. 31 no. 1
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 31 October 2018

Jinsoo Hwang, Seongseop (Sam) Kim, Ja Young (Jacey) Choe and Chang-Ho Chung

This study aims to investigate the potential for successful glocalization of ethnic Korean food through the exploration of the reasons for preferring Korean food, the…

2195

Abstract

Purpose

This study aims to investigate the potential for successful glocalization of ethnic Korean food through the exploration of the reasons for preferring Korean food, the success factors for a Korean restaurant and the factors affecting the outcome variables of customer satisfaction, revisit intentions and changing the image of Korea.

Design/methodology/approach

A total of 265 Korean restaurant customers in the USA were collected.

Findings

Among the respondents’ reasons for their food preferences, the novel and diverse factor was found to significantly influence customer satisfaction, revisit intentions and Korea’s image. The “sociocultural” factor was found to positively influence customer satisfaction and Korea’s image.

Originality/value

This study delved into an example of glocalization of a national food. The findings provide conceptual and practical implications that the extant ethnic restaurant literature has not elucidated.

Details

International Journal of Contemporary Hospitality Management, vol. 30 no. 12
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 14 November 2016

Seongseop (Sam) Kim, Kuo-Ching Wang, Wan-Ting Jhu and Yang (Young) Gao

This paper aims to explore the effectiveness of children as advertisement endorsers in the airline context, including images of safety and reliability.

1241

Abstract

Purpose

This paper aims to explore the effectiveness of children as advertisement endorsers in the airline context, including images of safety and reliability.

Design/methodology/approach

This paper is intended to examine the advertising effect of endorsers (celebrities, CEOs, experts, consumers and children) in the context of the airline industry. A factorial experiment was conducted to test the communication effect (CE) of ten groups of advertisement combinations (five endorser types – with/without safety attribute).

Findings

The results indicate that a child endorser yielded a better CE than celebrity, CEO or typical consumer endorsers. Second, advertisements that emphasized safety had better CE than those without this emphasis. The group combining children and safety generated a better CE than most of the other groups comprising different combinations.

Practical implications

A child endorser and a safety message are recommended to be used in advertisements for airlines because flight passengers place importance on safety. Fragile image of child reinforces safety of an airline.

Originality/value

The integration of advertising endorsement and message into a conceptual model allows the current results to provide meaningful theoretical and practical implications.

Details

International Journal of Contemporary Hospitality Management, vol. 28 no. 11
Type: Research Article
ISSN: 0959-6119

Keywords

Article
Publication date: 17 May 2022

Bee-Lia Chua, Amr Al-Ansi, Seongseop (Sam) Kim, Antony King Fung Wong and Heesup Han

This study aims to investigate the theoretical relationships between job stressors, psychological stress and coping strategies in the context of the global travel and…

Abstract

Purpose

This study aims to investigate the theoretical relationships between job stressors, psychological stress and coping strategies in the context of the global travel and tourism crisis faced by the airline industry.

Design/methodology/approach

An online cross-sectional survey was designed to obtain empirical data from airline employees in South Korea and Hong Kong. A total of 366 airline employees participated in the survey through convenience sampling method.

Findings

The structural equation modeling findings indicated that work schedule and demand; job insecurity and financial concerns; and role conflict played a significant role in creating psychological stress, which, in turn, determined emotion-oriented coping. The influence of the identified job stressors on psychological stress was significantly different between South Korean and Hong Kong airline employees.

Practical implications

The study demonstrates ways in which airline employees react to stressful work circumstances to avoid loss of resources. Furthermore, it highlights the role that psychological stress plays in influencing airline employees to direct attention to emotion-oriented coping mechanisms.

Originality/value

In view of the immense impact of the COVID-19 pandemic on the global airline industry, this study expands the role of job stressors in a peculiar and unprecedented work environment in the airline industry and accentuates the varying effects job stress may have on coping strategies from the perspective of airline employees in an Asian culture.

Details

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

Keywords

1 – 10 of 15