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Manuela Pilato, Marco Platania and Hugues Séraphin

This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the…

Abstract

This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the characteristics of a product and service can bridge the gap between locals and visitors. This chapter is based on secondary data. We find evidence for six themes which are considered to be the most theoretical issue affecting the studies on street food in tourism considered in the analysis.

Results show that street food tourism, as a new paradigm, can be a viable option while thinking the process of sustainable tourism development in emerging destinations. Our findings have clear implications for the fast growing literature on overtourism and related perverse impacts (conceptual contribution) giving also additional options to Destination Marketing Organisations' (DMOs) managers in terms of strategy to combat tourismphobia analysed in the study. Proposals for future research will also be outlined.

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Tourism in the Mediterranean Sea
Type: Book
ISBN: 978-1-80043-901-6

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International Perspectives on Improving Student Engagement: Advances in Library Practices in Higher Education
Type: Book
ISBN: 978-1-83909-453-8

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Article

Abdul Rais A.R., Zahari M.S.M., Chik C.T. and Hanafiah M.H.

The purpose of this paper is to confirm the inter-relationship between healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase…

Abstract

Purpose

The purpose of this paper is to confirm the inter-relationship between healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase behaviour in the hospital setting.

Design/methodology/approach

A conceptual model proposed comprises of five latent variables representing healthy cafeteria attributes, perceived value, eating behaviour, satisfaction and post-purchase behaviour. A total of 570 completed questionnaires were collected, and the hypotheses were tested using structural equation modelling.

Findings

This study found that eating behaviour and satisfaction significantly mediates the relationship between healthy cafeteria attributes and customers’ post-purchase behaviour. Meanwhile, customers’ perceived value weakly moderates the relationship between healthy cafeteria and eating behaviour.

Originality/value

This paper is among the first few which attempt to holistically measure the attributes that influence people to visit healthy cafeterias and the subsequent effect they have towards their post-purchase behaviour. The novelty of this study is portrayed through the inclusion of eating behaviour and the perceived value dimension in healthy foodservice study, which is still minimal compared to commercial foodservice.

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British Food Journal, vol. 121 no. 8
Type: Research Article
ISSN: 0007-070X

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Article

Jian Pei Kong and Sameeha Mohd Jamil

The aim of this study was to determine the levels of satisfaction (food quality, service quality, ambience, price and portion) among postgraduate Health Sciences students…

Abstract

Purpose

The aim of this study was to determine the levels of satisfaction (food quality, service quality, ambience, price and portion) among postgraduate Health Sciences students on the cafeteria facilities in Universiti Kebangsaan Malaysia (UKM), Kuala Lumpur Campus. In Malaysia, the total number of postgraduate in higher institution increase from 75,199 in 2007 to 85,236 in 2010, an increment of 12 per cent. The increasing numbers of higher education postgraduates on university campuses has unquestionably raised the expansion of demand for food service availability and quality on campus.

Design/methodology/approach

A self-reported questionnaire was to 86 subjects at Faculty of Health Sciences, UKM, from September to November in 2012.

Findings

The findings showed that ambience and service attributes turned out to be the most dissatisfied attributes. Malay and non-Malay post-graduate Health Science students showed no significant difference on the satisfaction toward the four attributes. Respondents believed that increasing menu variation and introducing franchise outlet were the two supplementary factors that may increase satisfaction level.

Research limitations/implications

The major drawback of this study is the inability to generalize findings to the students’ satisfaction toward UKM KL food service because data of the current study were only assessing postgraduate students.

Originality/value

The points developed from this study clearly indicate the level of satisfaction among postgraduate Health Science student against food service system in one of the famous research university in Malaysia, UKM.

Details

International Journal of Quality and Service Sciences, vol. 6 no. 4
Type: Research Article
ISSN: 1756-669X

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Rich DeJordy and Frank Barrett

Although institutional theorists have considered the potential role of emotions in institutional processes for decades, little empirical work has focused specifically on…

Abstract

Although institutional theorists have considered the potential role of emotions in institutional processes for decades, little empirical work has focused specifically on how inhabitants’ lived emotional experiences affect their engagement with the institutional context. In this chapter, we explore the emotional responses of women entering a traditionally all-male institution, the U.S. Naval Academy, immediately after it formally began enrolling women, but while still steeped in its traditional hypermasculine culture, and who experienced gender-based workplace bullying. We explore both the bullying and their responses based on social emotions, considering them both as targets of their male counterpart’s emotions and as inhabitants who experience their own emotional responses. We find a broad range of emotions are evident in incidents of bullying, that institutional conditions predicate a particular form of indirect bullying, and that some women engage in institutional work that transforms being the target of negative emotions such as hatred into more positive emotional responses such as pride.

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Emotions and the Organizational Fabric
Type: Book
ISBN: 978-1-78350-939-3

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Nikola Vuksanović and Dunja Demirović Bajrami

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina…

Abstract

The aim of the research was to analyse the image of Vojvodina's cuisine and tourist satisfaction with food experience as part of a rural tourism offer in Vojvodina province (Serbia). This chapter is based on research carried out among 891 foreign tourists who visited villages in Vojvodina. The obtained results were examined via exploratory factor analysis, confirmatory factor analysis, multiple regression analysis (stepwise method) and T-test. The obtained results indicated that factors like food uniqueness and cultural heritage, food quality and price, nutrition and health benefits of food and affective image of food influence the image of local cuisine. The results showed that local cuisine (food) can serve as a tool for building destination's brand identity. The study pointed out the role and significance of the image of local cuisine on rural tourist attractions but also on tourist satisfaction with food experience. Also, the contribution of the research is reflected in three aspects: theoretical implication, methodological and practical contribution.

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Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

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Book part

Sanghamitra Dalbehera

Due to the development of Information and Communication Technologies, the scenario has changed in modern library services such as access to electronic or digital…

Abstract

Due to the development of Information and Communication Technologies, the scenario has changed in modern library services such as access to electronic or digital collections, web portals, personalized services, online library instruction, e-reference service, online document delivery, helpdesk services and electronic publishing. Today many university libraries in India offer electronic information resources to their users in order to satisfy their information needs. Managing the development and delivery of electronic library services is one of the major challenges for these libraries. The University libraries in Odisha state which is situated at the eastern part of India gradually transformed their traditional library services to e-services. Thus, it is important to understand and conceptualize library service quality in the web-based service environment and how it can be accessed. In this chapter, E-S-QUAL model is adopted to identify the criteria to assess the service quality of library website of Siksha ‘O’ Anusandhan (SOA) University located in Bhubaneswar city of Odisha from the research scholars’ viewpoints. The purpose of this study is to investigate the effects of E-S-QUAL dimensions such as efficiency, system availability, fulfillment and privacy on user’s perceived value, e-service quality and e-loyalty that influence the digital library services. With an empirical data set including 350 valid questionnaires collected through online survey from the research scholars of SOA community, the result provides a foundation for better understanding research scholars’ perceptions on e-service quality for libraries. This information is also useful to universities’ libraries website designers and service providers and in the management of web-based services.

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International Perspectives on Improving Student Engagement: Advances in Library Practices in Higher Education
Type: Book
ISBN: 978-1-83909-453-8

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Book part

Smiljana Pivčević and Klara Trošt Lesić

This chapter aims to conceptualise the role of gastronomy and events in destination strategic development and explore the possibility for destination management…

Abstract

This chapter aims to conceptualise the role of gastronomy and events in destination strategic development and explore the possibility for destination management organisations (DMOs) to capitalise their potential. Thus, it firstly explores the role of gastronomy and events in contemporary tourism and their impact on destination appeal, authenticity and development. Secondly, it delves into the possible ways by which DMOs can utilise events to achieve destination goals and competitiveness. As gastro events are a common denominator of gastro-tourism and events, they are given special attention. In the empirical part, two prominent destinations in the most developed tourism country of the Western Balkans, Croatia, are analysed. Also, in the empirical part, archival analysis is used to analyse relevant documentation and sources covering the 2016–2018 period. In the analysis, the strategic role of gastronomy, events and DMOs' activities and budgets are explored to unveil the existing interlinkages and patterns among them. The contribution of the study is the systematisation and critical review of existing literature on the role of gastronomy and events in the destination offer and of DMOs' usage of events for achieving destination goals and competitiveness. The chapter provides valuable implications for destination strategic management and marketing as well as for future academic studies on the subject.

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Gastronomy for Tourism Development
Type: Book
ISBN: 978-1-78973-755-4

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Article

Adlin Baizura Ariffin, Mohd Salehuddin Mohd Zahari and Mohd Hafiz Hanafiah

This article aims to illustrate the influence of the adaptive reuse of historic buildings on tourists’ appreciation and actual visitation.

Abstract

Purpose

This article aims to illustrate the influence of the adaptive reuse of historic buildings on tourists’ appreciation and actual visitation.

Design/methodology/approach

This study surveyed the perception of tourists on the adaptive reuse of historic buildings activity in Kuching city, Malaysia, via the causal research design and self-administered questionnaire. Two hundred forty-two respondents participated in this survey.

Findings

This study found that the tourists highly acknowledged the practices of adaptive reuse of the historic buildings. Their positive behaviour is evident when most of the tourists perceived the adaptive reuse of the historic buildings influence their level of appreciation and subsequently translated it into their actual visitation.

Practical implications

Based on these findings, this study proposes that the adaptive reuse of historic buildings be marketed as a heritage tourism product. This promising indication from the tourists will undoubtedly draw several practical implications to the local authority policy on the practices of historic buildings adaptive reuse and how it benefits the heritage tourism development.

Originality/value

This study confirms that adaptive reuse is an excellent initiative as it is not only preserving the historical treasures for future generations but is a catalyst for tourism development and helps to generate income for the community.

Details

Property Management, vol. 38 no. 4
Type: Research Article
ISSN: 0263-7472

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Article

Mei-Ling Wang

The purpose of this paper is to evaluate the effect of learning climate on customer-oriented behaviors by incorporating salespeople’s customer knowledge in the banks. It…

Abstract

Purpose

The purpose of this paper is to evaluate the effect of learning climate on customer-oriented behaviors by incorporating salespeople’s customer knowledge in the banks. It also explores the mediating role of customer knowledge between learning climate and customer-oriented behaviors.

Design/methodology/approach

A conceptual two-level model that links learning climate to customer-oriented behaviors was developed and tested using data collected from salespeople and customers in banks in Taiwan. Data from 444 customers involving 92 salespeople was collected via a questionnaire and analyzed using hierarchical linear modeling.

Findings

The results show that learning climate encourages salespeople to develop customer knowledge and customer-oriented behaviors, and that salespeople’s customer knowledge positively influences customer-oriented behaviors. This study also provides empirical support for the hypotheses that learning climate helps salespeople increase customer-oriented behaviors through improving salespeople’s customer knowledge.

Research limitations/implications

The findings highlight the importance of enhancing learning climate and customer knowledge to enable banks to improve salespeople’s customer-oriented behaviors. This research also points to customer knowledge as mediating mechanisms that can explain the association between learning climate and customer-oriented behaviors in the sales context.

Originality/value

By integrating knowledge management with organizational learning research, this study evaluates the effect of learning climate on salespeople’s customer-oriented behaviors by incorporating their customer knowledge. In addition, the present study points to salespeople’s customer knowledge as one of several mediating mechanisms that explains the association between learning climate and customer-oriented behaviors.

Details

Journal of Managerial Psychology, vol. 30 no. 8
Type: Research Article
ISSN: 0268-3946

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