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Open Access
Article
Publication date: 17 December 2019

Van-Anh T. Truong

Danang – a heritage gateway, a socioeconomic urban of Central Vietnam – has been known as a livable city, a fantastic destination and a leading position in the Provincial…

2801

Abstract

Purpose

Danang – a heritage gateway, a socioeconomic urban of Central Vietnam – has been known as a livable city, a fantastic destination and a leading position in the Provincial Competitive Index. Since branding Danang appears to be unfocused, it is suggested that the city follow a strategy to meet the shared expectations of stakeholders instead of trying to create separate images toward different audiences. The paper aims to discuss these issues.

Design/methodology/approach

Therefore, this study selects the bottom-up approach from the viewpoint of Danang students whose requirement is consistent with those of investors, citizens and tourists.

Findings

The finding represents the initial associations of students about Danang as a livable, friendly, dynamic, modern coastal city of tourism and development with many opportunities, potential, attraction, integration and hometown feel. These salient images are exceeded from city characteristics, such as natural endowment, leisure places, beautiful scenes, diverse cuisine, peaceful, suitable living environment, orderly traffic, infrastructure and local people. Besides, crowded caused by development and population growth leads to an unpleasant feeling about narrow spaces but can be overwhelmed by the bustle. Although the result shows the success of Danang in communication, it also figures out the loss of the livable image in local students’ minds.

Practical implications

Hence, Danang must boost the positive effects of tourism development and limit its negative side. University–city cooperation through co-branding strategies can be considered a solution.

Originality/value

The study contributes not only to branding Danang but also to the literature because this is the first complete application of the Zaltman metaphor elicitation technique in city branding.

Details

Journal of Asian Business and Economic Studies, vol. 27 no. 2
Type: Research Article
ISSN: 2515-964X

Keywords

Open Access
Article
Publication date: 23 March 2020

Robin M. Back, Bendegul Okumus and Asli D.A. Tasci

The purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics…

2451

Abstract

Purpose

The purpose of the current study is to profile Orlando and Florida culinary fans and compare them to culinary critics on several factors, including sociodemographics, psychographics, and travel behavior characteristics, and to identify potential factors that explain visitors' tendency to promote or criticize the cuisine of a destination. The study also seeks to identify the image attributes that explain the likelihood to visit for culinary fans and critics.

Design/methodology/approach

Online survey responses from 4,082 participants were analyzed using Qualtrics for survey design and Amazon's Mechanical Turk for data collection.

Findings

Demographic differences between culinary fans and critics were identified and significant relationships between perceptions of a destination's cuisine and various elements of the visitor experience were found.

Research limitations/implications

The current study extends the literature on the characteristics of culinary tourists by showing a significant relationship between perceptions of a destination's cuisine and various elements of the visitor experience, such as destination image, satisfaction, number of past trips, and revisit intentions. Future studies should look at a greater number of distinct and geographically diverse destinations to test the generalizability of the current study's findings.

Practical implications

The results of this study provide implication for destination marketers in general and for those of Orlando and Florida in particular, especially in using cuisine as a potential core offering rather than a peripheral tourism product.

Originality/value

This study is believed to be the first to compare culinary fans and culinary critics, thereby extending the literature and demonstrating several differences between the two groups.

Details

International Hospitality Review, vol. 34 no. 1
Type: Research Article
ISSN: 2516-8142

Keywords

Open Access
Article
Publication date: 26 July 2022

Rosse Marie Esparza Huamanchumo, Ricardo David Hernández-Rojas, Rosa Alejandra Longa-López and Martin Cárdenas-Jarama

The purpose of this study is to analyse Peruvian cuisine in the context of visitors’ overall experience, focusing on the loyalty of tourists in terms of gastronomy, their…

2879

Abstract

Purpose

The purpose of this study is to analyse Peruvian cuisine in the context of visitors’ overall experience, focusing on the loyalty of tourists in terms of gastronomy, their satisfaction with the destination, and the overall image.

Design/methodology/approach

Data were obtained from tourists who visited Lima (Peru). Structural equation modeling was used to verify the hypothesized relationships.

Findings

The results obtained confirm that satisfaction and appreciation, such as quality, have a positive influence on tourists’ loyalty and, therefore, they recommend and express their desire to come back to this destination. The traditional gastronomy of Lima stands out as a prominent factor on overall experience.

Research limitations/implications

This paper helps the managers of cities in their decisions to improve the satisfaction and seek loyalty of those who visit a city, emphasizes the role of gastronomy.

Practical implications

The results obtained in this research can be used for the establishment of new strategies for the promotion of the destination in terms of tourism and traditional food.

Originality/value

The gastronomy in Lima, (Peru) is recognized worldwide, as well as a stimulus for tourism because it increases the number of visits to the destination. Several studies carried out in these types of destinations have shown the existence of a relationship between gastronomy, overall experience, satisfaction and loyalty. However, there are no previous studies carried out in Lima that sustain this relationship. This work makes a contribution that completes the academic literature on the study of the emotional bonds between Peruvian gastronomy and the tourist who visits it and its behaviour.

Details

International Journal of Tourism Cities, vol. 9 no. 2
Type: Research Article
ISSN: 2056-5607

Keywords

Open Access
Article
Publication date: 9 August 2021

Erose Sthapit, Peter Björk and Senthilkumaran Piramanayagam

This study aims to explore non-Muslim tourists’ general halal food preferences, motivations for tasting halal food during their recent trips, positive and negative emotions and…

4396

Abstract

Purpose

This study aims to explore non-Muslim tourists’ general halal food preferences, motivations for tasting halal food during their recent trips, positive and negative emotions and memorable dimensions associated with their recent halal food experiences after returning from holiday.

Design/methodology/approach

Data were collected using the authors’ personal networks and Amazon Mechanical Turk (MTurk) using a questionnaire. An email containing a link to the questionnaire was sent to the authors’ personal networks and posted on MTurk in January 2021.

Findings

Of the 311 non-Muslim respondents, more than half considered themselves as food neophiliacs and considered halal food experiences as imperative whilst travelling. However, tasting halal food was not a major travel motivation. Novelty and taste were the two main motivations for tasting halal food whilst at a tourism destination. Emotions elicited by halal food experiences focussed on “joy” and “love”. The proposed conceptual framework for memorable halal food experiences comprises several dimensions: taste, spending time with family and friends, novelty, quality and safety, hospitality, ambience (setting/servicescape) and experiencing others’ culture through food.

Originality/value

This is one of the first studies to explore non-Muslim tourists’ motives, emotions and memorable dimensions of halal food experiences.

Details

Journal of Islamic Marketing, vol. 14 no. 1
Type: Research Article
ISSN: 1759-0833

Keywords

Open Access
Article
Publication date: 18 March 2022

Stefano Franco, Angelo Presenza and Antonio Messeni Petruzzelli

The aim of this paper is to uncover the main capabilities that a luxury hotel needs to develop when functioning as the orchestrator of a local gastronomic business ecosystem.

1380

Abstract

Purpose

The aim of this paper is to uncover the main capabilities that a luxury hotel needs to develop when functioning as the orchestrator of a local gastronomic business ecosystem.

Design/methodology/approach

Given the limited attention previous literature has placed on the role of luxury hotels as orchestrators in luxury gastronomic business ecosystems, this paper adopts a qualitative approach, i.e. the exploratory analysis of a single case study: the Italian high-end hotel Borgo Egnazia.

Findings

The paper highlights the main capabilities developed by the orchestrator: relational, combinative and promotional capabilities.

Originality/value

To the best of the authors’ knowledge, this is among the first studies to explore what capabilities are needed by a company to orchestrate a destination that builds its product and service offerings upon the local food culture.

Details

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

Keywords

Open Access
Article
Publication date: 2 July 2020

José Manuel Hernández-Mogollón, Elide Di-Clemente and Ana María Campón-Cerro

This paper aims to develop an original model in the context of food-based experiences considering new experiential variables, such as to experience quality, memorability and…

4631

Abstract

Purpose

This paper aims to develop an original model in the context of food-based experiences considering new experiential variables, such as to experience quality, memorability and quality of life (QOL), and their impact on marketing outcomes, namely, satisfaction and loyalty, approached from an experience perspective.

Design/methodology/approach

An empirical approach has been adopted. Data have been collected through an online and a paper-and-pencil method, using an original questionnaire addressed to tourists who had a food-based experience during their recent holidays. Partial least squares-structural equation modelling is the technique used for data analysis.

Findings

The results confirm that local food, enjoyed through quality experiences, is a determining factor in designing memorable products, achieving tourist satisfaction, improving their QOL and encouraging loyalty to experiential food-based practices.

Research limitations

Results should be interpreted within the context of this research because of the use of a sample conveniently selected.

Practical implications

Gastronomic experiences represent a successful strategic resource for tourist destinations and professionals who want to adapt their business/destination to the new requirements of the experiential context.

Originality/value

To the best of authors’ knowledge, this study is first to relate the impact of memorable and quality culinary experiences on the QOL of tourists, chasing, as a final result, loyal intentions towards a specific kind of experience (culinary) rather than towards the destination.

Propósito

Este trabajo propone un modelo original en el contexto de las experiencias gastronómica que relaciona nuevas variables experienciales – Calidad de la Experiencia (EXPQ), Memorabilidad (MEM) y Calidad de vida (QOL) – con variables de resultado tradicionales del marketing turístico: satisfacción y lealtad, consideradas desde un nuevo enfoque experiencial.

Diseño/Metodología/Enfoque

Se ha optado por un enfoque empírico. Los datos han sido obtenidos por medio de una encuesta online y en papel, con un cuestionario original dirigido a turistas que han vivido una experiencia gastronómica en sus recientes vacaciones. Los datos han sido tratados con PLS-SEM.

Hallazgos

Los resultados alcanzados confirman que las experiencias gastronómicas de calidad son un factor determinante para diseñar productos turísticos memorables, lograr la satisfacción de los turistas, mejorar su calidad de vida e incentivar la lealtad hacía prácticas experienciales vinculadas a la gastronomía.

Limitaciones

Debido al uso de una muestra no-probabilística de conveniencia los resultados de este estudio sufren limitaciones en cuanto a su generalización.

Implicaciones practicas

Las experiencias gastronómicas representan un recurso estratégico para los destinos turísticos y los profesionales del sector que quieran adaptar su negocio/destino a las nuevas exigencias del entorno experiencial.

Originalidad

Este trabajo relaciona por primera vez el impacto de las experiencias gastronómicas memorables y de calidad en la calidad de vida de los turistas, planteando como resultado final la lealtad al tipo de experiencia, más que la intención de volver a visitar el destino.

Open Access
Article
Publication date: 14 September 2022

Cheetra Bhajan, Hudaa Neetoo, Shane Hardowar, Navindra Boodia, Marie Françoise Driver, Mahindra Chooneea, Brinda Ramasawmy, Dayawatee Goburdhun and Arvind Ruggoo

This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste…

5363

Abstract

Purpose

This study aims to shed light on the phenomenon of food waste generation by the food and beverage sector of hotels of Mauritius as well as examine the current status of food waste management.

Details

Tourism Critiques: Practice and Theory, vol. 3 no. 2
Type: Research Article
ISSN: 2633-1225

Keywords

Open Access
Article
Publication date: 15 December 2017

Christian Kahl

1660

Abstract

Details

Journal of Tourism Futures, vol. 3 no. 2
Type: Research Article
ISSN: 2055-5911

Keywords

Open Access
Article
Publication date: 20 July 2022

Víctor Ernesto Pérez León, Flor Mª Guerrero and Rafael Caballero

This study aims to present diverse proposals for the measurement of tourism destination competitiveness that serve as alternatives to the travel and tourism competitiveness index…

2095

Abstract

Purpose

This study aims to present diverse proposals for the measurement of tourism destination competitiveness that serve as alternatives to the travel and tourism competitiveness index (TTCI).

Design/methodology/approach

The proposal includes principal component analysis, the DP2-distance method, goal programming, data envelopment analysis and the Borda count. The study evaluates 17 destinations from Central America and the Caribbean.

Findings

These include the feasibility that the methodologies provide reliable competitiveness rankings and the possibility of using less information due to the strength of the statistical methodologies. International tourist arrivals, income from international tourism and travel and tourism contribution to the gross domestic product could be used as approximations of tourism destination competitiveness.

Research limitations/implications

The main limitation is the absence of major destinations from the region that constitutes fierce competitors.

Practical implications

New aggregation methods can build composite indicators for competitiveness measurement and their presentation in a more comprehensible way.

Social implications

The results serve as an alternative for countries that have yet to be considered in international tourism competitiveness comparisons.

Originality/value

A better explanatory power of the proposed index is given, thanks to their decomposition capacity and the reduction of the limitations of the original TTCI. Moreover, the proposals facilitate the inclusion of external information or the execution of a completely objective methodology.

目的

本研究旨在为衡量旅游目的地竞争力提出多样化的建议, 并作为旅行和旅游竞争力指数的替代方案。

设计/方法/方法

该提案包括主成分分析、DP2 距离方法、目标规划、数据包络分析和 Borda 计数。 该研究评估了中美洲和加勒比地区的 17 个目的地。

调查结果

结果包括这些方法提供可靠的竞争力排名的可行性, 以及由于统计方法的优势而使用较少信息的可能性。 国际旅游人数、国际旅游收入以及旅行和旅游对 GDP 的贡献可以用作旅游目的地竞争力的近似值。

研究局限/影响

主要局限是该地区没有竞争激烈的主要目的地。

实际意义

新的聚合方法可以为竞争力测量建立综合指标, 并以更易于理解的方式呈现。

社会影响

结果可作为国际旅游竞争力比较中, 衡量尚未考虑国家的替代方案。

原创性/价值

由于其分解能力和原始 TTCI 限制的减少, 所提出的指数具有更好的解释力。 此外, 这些建议有助于纳入外部信息及执行完全客观的方法。

Propósito

El presente estudio busca presentar diversas metodologías para medir la competitividad de los destinos turísticos, de modo que sirvan como alternativa al Índice de Competitividad de Viajes y Turismo.

Diseño/metodología/enfoque

La propuesta incluye Análisis de Componentes Principales, el método de distancia DP2, Programación por Metas, Análisis Envolvente de Datos y el Recuento de Borda. Se analizan 17 destinos de Centro América y el Caribe.

Hallazgos

Estos incluyen la validez de las metodologías para obtener rankings de competitividad fiables y la posibilidad de emplear menor cantidad de información, dadas las fortalezas de los procedimientos estadísticos propuestos. Las Llegadas de Turistas Internacionales, los Ingresos por Turismo Internacional, y la Contribución del Turismo al PIB podrían ser buenas aproximaciones para medir competitividad turística

Limitaciones/implicaciones

La principal limitación es la ausencia de destinos importantes de la región, que se consideran importantes competidores.

Implicaciones prácticas

Novedosos procedimientos de agregación para crear indicadores sintéticos para medir la competitividad turística y su presentación de un modo más comprensible.

Implicaciones sociales

Los resultados sirven como alternativa para otros destinos que aún no han sido considerados en comparaciones internacionales de competitividad turística.

Originalidad

Un mejor poder explicativo de los índices propuestos, gracias a su capacidad de descomposición, y la reducción de las limitaciones del índice del WEF. Además, las propuestas facilitan la inclusión de información externa o la ejecución de un método completamente objetivo.

Open Access
Article
Publication date: 16 February 2022

Nathalie Montargot, Andreas Kallmuenzer and Sascha Kraus

This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external…

2047

Abstract

Purpose

This study aims to explore how haute cuisine excellence is and can be self-represented on the websites of three-star restaurants and juxtaposed onto the websites of external authoritative food guides.

Design/methodology/approach

In total, 26 French Michelin three-star restaurant websites and their reviews in the prominent Michelin and Gault and Millau dining guides were examined. This data was then processed using lexicometric software.

Findings

Five semantic universes emerged, showing that restaurants and dining guides do not emphasize the same elements of culinary excellence. While restaurant websites emphasize the charismatic leadership role of the chef through family history, professional recognition and vicarious learning, the two iconic guides are far from rating the criteria they claim to: For the Michelin Guide, criteria other than cuisine appear central. Conversely, Gault and Millau, far from its nouvelle cuisine principles advocating democratization at lower cost, insists on fine products.

Practical implications

It remains essential for restaurants to use a repertoire of cultural components and symbols, capitalize on the charismatic and architectural roles of their chef and showcase fine products that are representative of classical cuisine. Storytelling and dynamic narrative add-ons, regularly updated on large-audience social media, appear central to increasing restaurants’ perceived value, communicating innovation and attesting to their singularity and uniqueness.

Originality/value

To the best of the authors’ knowledge, this is the first empirical study to overlap the lexical perspectives of three-star restaurants and iconic guides’ websites.

Details

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

Keywords

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