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The role of hotel restaurants in gastronomic place branding
Abstract
Purpose
– 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.
Design/methodology/approach
– 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.
Findings
– 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.
Practical implications
– 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.
Originality/value
– 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.
... Consequently, this article approaches the notion of sustainability in urban contexts by studying the restaurant offerings in Sarajevo, the capital city of Bosnia and Herzegovina (BiH). The purpose of this research is to analyse how the food identity of the city of Sarajevo informs its food image, based on restaurants (Gordin et al., 2016). Drawing from the analysis of a nonprobability convenience sample of 16 restaurants and their menus, the representativeness of Bosnian-Herzegovinian cuisine is analysed, and food-based sustainable urban tourism development (SUTD) is debated. ...
... This article adds texture to this conversation by analysing how local dishes are presented in restaurant menus as a step toward the sustainable development of food tourism in the city of Sarajevo, BiH. Following the work carried out by Gordin et al. (2016), the current research describes the role of restaurants in the protection and promotion of food identity as a source of destination marketing. Although many research examples discuss how local foods contribute to food tourism experiences (Tsai, 2016) and the creation of destination competitive advantage (Knollenberg et al., 2020), only few of them have focused on the influence of restaurants on destination image (Sánchez-Cañizares & López-Guzmán, 2012). ...
... Ab Karim and Chi (2010) identified different food image dimensions: the offering of foods (variety, quality, regionally produced), the dining and restaurant experiences (access, service, menus), and food-related tourism activities (tours, markets, farm visits). Restaurants are identified as one of the key determinants of destination image (Gordin et al., 2016), and restaurant menus are in important factor in restaurant success (Nemeschansky et al., 2019). This article analyses restaurant menus to critically describe the presence of local dishes. ...
Food conveys the sense of a place, and it encapsulates both the natural and cultural meanings that locals attach to their culinary heritages. Food tourism contributes to the sustainable development of destinations because food-based activities are part of sustainable tourism practices. Sarajevo is becoming an increasingly popular gastronomic destination. The purpose of this research is to analyse the food image of the city of Sarajevo, Bosnia and Herzegovina, as a relevant issue for food tourism sustainable development in urban environments. To achieve it, this resear ch understands restaurants as a food tourism attraction. To analyse how a destination promotes food identity, this article draws from a content analysis of 16 menus from restaurants located in the four municipalities of the city of Sarajevo. Results rev eal to what extent local restaurants offer menus based on local foods and drinks that represent Bosnian-Herzegovinian cuisine. In particul ar, the research contributes to understanding food tourism in cities, and how restaurants can be crucial in developing and promoting sustainable tourism.
... Similarly, Freire and Gertner (2021) write that restaurants are a variable of the food dimension and impact the destination brand image. A study of hotel restaurants in six different destinations found these important actors of gastronomic place branding (Gordin et al., 2016). At the same time, there also are challenges that refrain hotel managers from paying greater attention to local gastronomy. ...
... At the same time, there also are challenges that refrain hotel managers from paying greater attention to local gastronomy. Among these are the competition with street restaurants, the guests' lack of interest in local food in hotel restaurants when choosing a hotel, and the absence of a well-developed gastronomy place brand (Gordin et al., 2016). ...
... Studies that focus on the regional scale, often rural and smaller towns, investigate the role of local produce, food products, and food in general in place branding (Alderighi et al., 2016;Freire & Gertner, 2021;Gyimóthy & Mykletun, 2009;Lasner et al., 2020;Lee, Wall et al., 2015;Mykletun & Gyimóthy, 2010;Spilkova & Fialova, 2013), and rural development (Lin & Bestor, 2020). In addition, researchers have studied the interactions of tourists and locals in local food shops as places for brand creation (Rabbiosi, 2016), factors necessary for a region to build a gastronomic brand (Fusté-Forné, 2020;Hillel et al., 2013), factors constituting a wine region's destination brand equity (Gómez, Lopez, et al., 2015), and the roles restaurants play in branding of the region (Gordin et al., 2016;Meneguel et al., 2019). Further, how producers' use of place names in their products expresses place attachment and authenticity of non-traditional products (Melewar & Skinner, 2018) has also been studied. ...
As a representation of a place's culture and identity, gastronomy is often a building stone of a place brand. Therefore, food, culinary experiences, and gastronomy are often used in tourism by DMOs, governments, and industry groups for place branding. This article aims to review studies investigating the relationship between gastronomy, tourism, and place branding, identify patterns in the research, and propose further research avenues. Thematic analysis is applied, and five patterns, or themes, are identified from the review: (1) host versus guest perspective; (2) types of gastronomy—that is, authentic, exclusive, market-driven, single cuisine versus multicultural or cosmopolitan; (3) actors and collaborations—that is, clusters, entrepreneurship, restaurants, labeling, UNESCO designations, roles of different actors, and broad stakeholder support; (4) type of place—that is, nation, city, region, small town, islands; and (5) direction of relationship—that is, whether gastronomy is used for place branding, or whether place brand influences the perception of gastronomy. Finally, further research avenues are proposed for each of the themes.
... The study of food in urban destination management and marketing is growing (Amore & Roy, 2020;Stalmirska, 2023), and restaurants are a vital ingredient of contemporary food landscapes (DiPietro & Levitt, 2019;Sparks et al., 2003). Drawing from previous studies that have studied the characteristics of a destination based on restaurants (Gordin et al., 2016), this research aims to understand how a food experience is formed in an urbanbased food landscape in a marine environment. In this sense, the results of this paper add texture to recent conversations about the cosmopolitanism of food tourism (Leer, 2016). ...
... Restaurants are marketing ambassadors (see Min and Lee, 2014) of a city food-based landscape profile. Restaurants contribute to protecting and promoting a food identity as a source of destination marketing (Fuentes-Luque, 2017;Gordin et al., 2016). This research contributes to recent studies that have paid attention to the role of menus (see Noguer-Juncà and Fusté-Forné, 2022) and restaurant experiences (see Matson-Barkat and Robert-Demontrond, 2018) in the creation of destination storytelling. ...
Within a growing relevance of food in shaping cities’ profiles, this research note discusses the glocalized food landscape from the perspective of the city of Inverness, Scotland. Based on the analysis of the restaurantscape in the city center, the research discusses the (dis)connection between place and food, and how this informs a culinary cosmopolitanism as a source of food tourism management and marketing.
... Furthermore, the use of local agri-food products by hotels helps to increase guests' length of stay in hotels [9,33], increase the occupancy rate, and enhance repeat visits [7,14,31,34]. An additional benefit from this practice includes the potential increase in the hotels' market share, as they can target new tourist groups, including those whose main trip motivation is food [4,15,33], as well as those whose purpose of their trip may not be directly related to food, but are interested in experiencing local agri-food as the "living" intangible cultural heritage of the destination [4,15,35]. ...
... Moreover, tourists' stays can be strongly linked to food, since in hotels, tourists are usually in daily contact with local agri-food products [1,2,4,6,14,31] and when they return to their countries, they are likely to seek them out [4,19]. Therefore, enhancing the dynamic involvement of hotels in promoting gastronomy tourism can be beneficial for the destination [34]. ...
The link between tourism and the agricultural sector offers, on the one hand, authentic cultural experiences to tourists and, on the other hand, a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a five-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, and organizational capacity), as well as the perceived benefits in one hundred and twelve hotels of the Regional Unit of Kavala and Thassos in Greece. Following a cluster analysis, three categories of hotels emerged, namely, “Committed”, “Hesitant”, and “Indifferent”. This article uses elements of organizational theory in the hotel industry for the inclusion of local agri-food products in hotel menus, complementing the existing limited literature. The research also has important managerial implications and can be used for policymaking by stakeholders.
... Furthermore, the use of local agri-food products by hotels helps to increase guests' length of stay in hotels [9,30], increase their occupancy rate, and enhance repeat visits [7,14,28,31]. An additional benefit from this practice includes the potential increase in their market share, as they can target new tourist groups, including those whose main trip motivation is food [4,15,30], as well as those whose purpose of their trip may not be directly related to food, but are interested in experiencing local agrifood as the "living" intangible cultural heritage of the destination [4,15,32]. ...
... Moreover, tourists' stay can be strongly linked to food, since in hotels, tourists are usually in daily contact with local agri-food products [1,2,4,6,14,28] and when they return to their countries, they are likely to seek them out [4,45]. Therefore, enhancing the dynamic involvement of hotels in promoting gastronomy tourism can be beneficial for the destination [31]. ...
The link between tourism and the agricultural sector offers on the one hand authentic cultural experiences to tourists and on the other hand a competitive advantage to tourism businesses seeking to differentiate themselves. This research attempts to empirically investigate the organizational readiness, perceived benefits, and intention of hotels to include local agri-food products in their menus. The data collection was carried out through a questionnaire using a 5-point Likert scale and the readiness was evaluated in terms of its three dimensions (organizational culture, organizational climate, organizational capacity), as well as the perceived benefits in 112 hotels of the PE of Kavala and Thassos in Greece. Following a cluster analysis, 3 categories of hotels emerged, namely “Committed”, “Hesitant”, and “Indifferent”. The findings make an important contribution to the scientific community and more specifically the one dealing with both the primary sector and tourism issues. The research also has important managerial implications and can be used for policy-making by stakeholders.
... Among the different protagonists involved, as stated by Gordin et al. (2016, p. 88), hotels are pivotal for gastronomic place branding because they are able "to ensure that tourists can get an authentic gastronomic experience that may result in repeat visits." The significance of the accommodation sector in gastronomic destination development can be perceived by considering that hotels are not just the place where tourists start their journey but also the point at which they initiate their knowledge of local cooking, culture and culinary products (Gordin et al., 2016;Kapera, 2015). They can support sustainable local food networks through practices that penetrate the culinary identity of local communities (Hillel et al., 2013). ...
... Food heritage may be a good selling proposition and may boost the destination's appeal and the authenticity of tourist experience. It can then become a critical pull factor for tourists (Sims, 2009), motivate them to stay longer at that destination (Hall and Mitchell, 2006) and help increase its attractiveness by contributing to reinforcing local identity (Gordin et al., 2016;Hall and Gossling, 2016). This means that culinary tourism is strictly connected with a destination's attractiveness and the promotion of local food culture (Santos et al., 2020). ...
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.
... In addition, events and other gastronomy related activities are discussed in relation to their contribution to the promotion of the brand (Folgado-Fernández et al., 2017;Lee & Arcodia, 2011). Gordin et al. (2016) also discuss the role that restaurants hold on increasing the attractiveness of the destination. Restaurants may be used to promote the destination, since they add to the appeal of the place by portraying their services (Gordin et al., 2016). ...
... Gordin et al. (2016) also discuss the role that restaurants hold on increasing the attractiveness of the destination. Restaurants may be used to promote the destination, since they add to the appeal of the place by portraying their services (Gordin et al., 2016). Other research focuses on gastronomy as intangible cultural heritage that helps define the destination's identity (Folgado-Fernández et al., 2017). ...
Gastronomic identity is an important resource for destinations, and it may play a significant role in creating the place’s brand identity. Following the Social Identity Theory as applied to destination branding, the research considers the perspective of different stakeholders for whom the role of gastronomy in shaping the destination’s brand may be seen as different. Thus, the research aims to uncover the interaction between gastronomical aspects of the destination and the place’s brand. The investigation examines empirically how the various elements of gastronomic identity influence the place’s brand identity. The study focuses on Gaziantep, which is a city in Turkey well-known for its cuisine and food cultural heritage. The results, based on 1510 questionnaires to key stakeholders, determine that the three components of Gaziantep’s gastronomic identity – food culture, food quality and culinary activities – have a varying influence on the destination’s brand identity. In addition, significant differences between stakeholders are observed.
... Gastro-tourism activities include a broad spectrum of food and culinary activities, general created to enhance visitors' experiences while at a destination [22]. Meanwhile, gastronomy as a unique attraction become a main aspect of destination branding or place branding [23][24][25]. The difference between local and international foods (local vs regional food) in destination marketing plays a distinctive role in attracting tourists by socio-cultural characteristics of food [26,27]. ...
... Boyne, Hall and Williams argued the importance of food-related tourism by policy, support and promotion [32]. Gordin et al. displayed the significance of hotel restaurants in gastronomic place branding [25]. Moreover, Liu discussed about the relationship among brand equity, culinary attraction and tourism satisfaction [33]. ...
This purpose of the study is to examine the relationships between food experiences, attitudes towards Sichuan cuisine, intention to revisit a restaurant, and intention to visit the city of origin (Chengdu). Results show that intellectual food experience and intention to revisit the restaurant have a significant effect on intention to visit the city of origin, whereas behavioural food experience and attitude towards food authenticity positively influenced intention to revisit the restaurant. Attitude towards food authenticity plays a vital role in the relationships between food experience, intention to revisit the restaurant, and intention to visit the city of origin.
... Yemek yeme ihtiyacının bir destinasyonu ziyaret eden insanlar için birincil ihtiyaç olmasından dolayı bu ihtiyacın karşılanması destinasyonlar açısından son derece önemlidir (Gordin, Trabskaya & Zelenskaya, 2016;Seyitoğlu & Ivanov, 2020;Secuk & Seçim, 2023, s. 559). Yiyecek -içecek ihtiyacının karşılanmasında ise menüler işletmelerin yiyecek-içecek tasarımının nasıl olacağınının belirlenmesine katkı sağlar. ...
Dünya genelinde, deniz turizmi bünyesinde marinalara verilen önem gün geçtikçe artmaktadır. Marinalar son yıllarda müşteri beklentilerine istinaden birçok aktiviteyi (restoranlar, alışveriş mağazaları vb.) bünyelerinde bulunduran turistik tesisler halini almakta ve marinalardan çoğunlukla yüksek gelir düzeyine sahip, kaliteli hizmet bekleyen müşteriler faydalanmaktadır. Bu nedenle, marina işletmeleri potansiyel müşterileri kazanmak ve mevcut müşterilerini ellerinde tutabilmek için menülerinde kaliteli ürünler bulunduran restoranlara sahip olmak zorundadır. Araştırmada, Mersin Marinada Bulunan A’la Carte Restoran Yöneticilerinin Menü Planlamasına Yönelik Yaklaşımlarının değerlendirilmesi amaçlanmaktadır. Yapılan literatür araştırmalarında konuyla ilgili marinalarda bulunan restoran işletmelerine yönelik yapılmış çalışmalara rastlanmamaktadır. Bu durum ise araştırmayı önemli kılmaktadır. Bu amaç doğrultusunda araştırmada, yarı yapılandırılmış görüşme tekniğinden yararlanılmış ve Mersin Marina da bulunan restoran yöneticileriyle yüz yüze görüşmeler yapılmıştır. Araştırma da yöneticilerin, çoğunluğunun alaylı olduğu, tamamının menü planlama sürecini önemli bulduklarını belirtmelerine rağmen menü planlama aşamasında paydaşları yeterince süreçe dâhil etmedikleri sonuçlarına ulaşılmaktadır. Ayrıca yöneticilerin menülerde değişiklik yaptıkları, üretim aşamasında gıda alerjisi, vejeteryan ve vegan unsurlara dikkat ettikleri, menü planlama hakkında yeterli bilgiye sahip olmadıkları ve menülerin genellikle yöneticilerin düşüncelerine göre hazırlandığı sonuçlarına da ulaşılmaktadır.
... Various gastronomic studies have delved into the distinct categories of dining venues: high-end restaurants (Chen & Peng, 2018), sustainable dining establishments (Yurtseven, 2011), eateries highlighted in prestigious guides (Hernández-Rojas et al., 2019), dining options within hotels (Gordin et al., 2016), establishments ranging from restaurants to street food vendors (İrigüler & Öztürk, 2016), Halal-certified restaurants (Yousaf & Xiucheng, 2018), and fast food chains (Rajput & Gahfoor, 2020), among others. ...
Gastronomic experience encountered by tourists in a famous local food outlet plays a crucial role in delivering overall satisfaction with the destination. Previous studies widely acknowledge the importance of region’s cuisine in enhancing gastronomic tourism, and have identified various types of tourists depending upon their interest in local food preparations. This empirical analysis presents a novel approach in investigating the mediating role of gastronomic experience in the relation between gastronomic motivation, and overall satisfaction of the tourists who are segmented according to the relevance of local gastronomy in their destination selection, in context of famous local food outlets which offer delectable traditional Punjabi cuisine in the holy city of Amritsar, proclaimed as the food capital of Punjab. Data was gathered through a well-structured, and self-administered survey questionnaire circulated amongst the tourists after their gastronomic encounter. The constructs of the study were specified as reflective or formative as per the nature of their measurement indicators. Hierarchical and K-means cluster analysis was used for segmentation, and PLS-SEM was further utilized to conduct Multigroup analysis, after ascertaining the common method bias, and measurement invariance using the MICOM process. The results reveal full mediation exhibited by gastronomic experience, and an insignificant difference between the tourist segments on the strength of proposed relationships amongst the study’s constructs. Implications and suggestions are provided for the owners, and managers of local food outlets, the government and all other stakeholders linked to the enhancement of tourist experience at the destination. Future studies may replicate the current model in other tourist destinations, to further validate the findings.
... When visiting a destination, tourists are likely to sample the local cuisine. Gastronomy plays a pivotal role in showcasing destination culture, as it is shaped by social, natural, and cultural influences, reflecting local traditions through unique culinary values [99]. This culinary element attracts tourists eager to explore other cultures through local food and drink [98]. ...
This study endeavors to elucidate the intricate interplay between gastronomic involvement, gastronomic knowledge, past gastronomic experiences, gastronomic attractiveness, destination attractiveness, tourist satisfaction, and the intention to revisit. In the context of this investigation, the research population comprises 300 international culinary tourists who have ventured to the Turkish Republic of Northern Cyprus (TRNC). Employing SPSS software, a confirmatory factor analysis (CFA) was conducted to rigorously assess construct validity, reliability, and the discriminant and convergent validity of the research model. The findings of this research study underscore the positive relationships that exist between various dimensions of gastronomy, namely involvement in gastronomy, knowledge of gastronomy, and previous gastronomic experiences, and the perceived attractiveness of gastronomy. These findings enhance our understanding of how culinary elements affect tourists' perceptions and experiences, highlighting the crucial role of gastronomy in destination appeal and visitor satisfaction. This research is a significant step towards enhancing our comprehension of the dynamic nexus between gastronomy and the tourism industry, ultimately benefiting destination management and strategy development.
... Tourists who visit a destination will most likely try the local cuisine. Gastronomy is a crucial aspect in presenting destination culture because it results from social, natural and cultural factors and reflects local culture in the form of unique culinary values (Gordin et al., 2016). This culinary component attracts tourists who want to learn about other cultures through local food and drinks (Kumar, 2019). ...
Gastronomy tourism plays a very important role in a country's economy. Gastronomy tourism has been proven to have a positive impact on competitive dynamics and the long-term viability of a destination, as well as the local economy and regional development. Therefore, this study aims to examine the influence of gastronomic tourism on tourist satisfaction. Apart from that, this study also tested the influence of tourist satisfaction on revisit intention and recommendation intention. This study involved 462 domestic tourists in Surabaya. Data were analyzed using Structural Equation Modeling (SEM) analysis with SmartPLS. This study reveals that the quality of gastronomy tourism influences tourist satisfaction and will ultimately encourage potential revisit intention and recommendation intention for tourists to visit gastronomy tourism. Other findings show that tourist satisfaction mediates the effect of gastronomy tourism quality on tourists' revisit intention and recommendation intention to visit gastronomy tourism. The results of this study provide important implications for gastronomy tourism businesses to build tourist satisfaction by improving the quality of gastronomy tourism. By paying attention to and improving the quality of gastronomy tourism, a country can build a positive image, increase competitiveness and support economic growth through a sustainable tourism industry.
... Several types or "generations" of Romanian ethnic restaurants with their particularities may be distinguished in the center of Bucharest, while local gastronomy has become a core element of incoming tourism packages, promising unique experiences of regional cultures [109]. Visitors increasingly demand authentic local products, in contrast to the present phenomenon of globalization of products [110], and food is an identity element [111] encountered by travelers in genuine, authentic eating places [112]. At the same time, domestic tourists and residents are mainly the ones to legitimize authentic cuisine and products in their autochthonous environment based on self-identification with the products [113], especially in EEC destinations with high importance of home cooking in food consumption [114]. ...
Gastronomy represents one of the main defining national cultural elements and is essential for shaping territorial identities and for tourism development, attracting both domestic and international tourists. The landscape in the center of Bucharest has gradually changed under the influence of entrepreneurial initiatives within the hospitality industry, showing at present a rather cosmopolitan urban environment. Despite the significant number of international catering units, better adapted to global tastes, Romanian-themed restaurants represent a landmark of the capital city. In this context, our study focuses on the Romanian authentic local gastronomy offered by the themed traditional restaurants in the center of Bucharest as a stimulating factor for different types of consumers. Aiming to answer several research questions, this research has a complex multi-fold methodological approach, appealing to triangulation which gathered, as main analytic methods, mapping, semantic analyses, and text visualisation, and the interview method (originally and appropriately applied for this case study to experienced employees). The main results show a complex gastronomic landscape that gathers various types of restaurants but outlines those with a Romanian ethnic theme in the center of Bucharest. The study of Romanian restaurants’ menus reveals elements of authenticity (e.g., traditional dishes and their regional denominations, local rural ingredients, old recipes, and cuisine techniques) as factors of attractiveness for consumers and as competitive advantages in their market. Moreover, interviews with staff representatives outline restaurants’ atmosphere, originality, and price–quality ratio of their food as the main attractive elements for both autochtonous customers and tourists and which offer an advantage in the market. The present study may interest multiple stakeholders, focusing on the development and evolution of the hospitality industry in Romania.
... Among the items that tourists see as more attractive are local gastronomy products. Local products are also effective in creating brands (Gordin, Trabskaya and Zelenskaya, 2016). ...
... Not only restaurants are tools for a sustainable development of tourism (Higgins-Desbiolles and Wijesinghe 2019), but they also contribute to the image of a destination (Gordin et al. 2016). In line with previous research, this article argues that restaurants are ambassadors for tourism marketing (Min and Lee 2014). ...
This article builds on the understanding of restaurants as food tourism attractions that contribute to the protection and promotion of terroir . This is specifically relevant in relation to Michelin-starred restaurants which are recognized as must-go places worldwide. Menu design is one of the elements that inform the relationships between locality and luxury in restaurants through food. Drawing on a qualitative study based on interviews with ten chefs of Michelin-starred restaurants in the region of Girona (Catalonia, Spain), the article analyses the role of local food in the design of menus in luxury gastronomy. Results show that while food with a local origin is crucial in menu design, chefs acknowledged the difficulty of building seasonal and sustainable supply chains and the impact of global influences on the restaurant experiences. Also, the article discusses the relationships between producers and chefs in terms of economic and environmental situations that inform the territorial connection between production and consumption. The implications for food tourism management and marketing are also explained.
... A strong brand symbolizes not only the type of service that will be provided to the consumer, but also the type of experience that they will experience on that occasion. In general, the brand is a guarantee of quality, thus increasing consumer confidence that their expectations will be met, or even exceeded (Gordin et al., 2016). ...
The gastronomic offer and restaurant service have always played a very important role in the branding of hotel facilities. The subject of the research refers to the Divčibare hotel (Maljen mountain, R. Serbia). The goal and task of this study is to examine the attitudes and opinions of hotel guests how service and culinary choices can affect respondents' satisfaction and guest loyalty. The survey was conducted in September 2022 on a sample of 250 respondents. Methods used in paper to obtain research answers are: descriptive statistical analysis, Mann Whitney test, arithmetic mean and standard deviation, reliability analysis, Cronbach's Alpha coefficient, Correlation analysis and Pearson's coefficient. Based on conducted research, respondents indicated that hotel gastronomic offer, loyalty, satisfaction and services provided, can greatly affect the branding of the Divčibare hotel.
... A strong brand symbolizes not only the type of service that will be provided to the consumer, but also the type of experience that they will experience on that occasion (Woodside et al., 2009). In general, the brand is a guarantee of quality, thus increasing consumer confidence that their expectations will be met, or even exceeded (Gordin et al., 2016). ...
The aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or co-creation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by exploratory factor analysis into three factors (Food, Space and Personality). The results of the multiple regression analysis determined the contribution of two quality factors to the creation of the hotel brand. Also, the research came to the conclusion that the majority of visitors, after the experience gained, decide to come again to the rural and mountainous areas, and a smaller percentage to the urban environment. The importance of the research is reflected in the contribution of the existing literature, in the contribution to future more important research, as well as in finding strategic solutions for better hotel operations.
... Role of hotels and restaurants in the promotion of local food:-Hotels are critical factors in tourism because they are one of the vital links in the tourism system. Furthermore, they are also significant in branding the destination (Gordin, Trabskaya & Zelenskaya, 2016). According to Min & Lee, (2014), menus play a vital role in destination branding and the customers' satisfaction. ...
... The most common is through local restaurants, where it is consumed by tourists and visitors. From an academic perspective, the different types of restaurants are reflected in the multitude of gastronomy studies addressing them: luxury restaurants [1], sustainable restaurants [2], restaurants in prestigious guides [3], restaurants located in hotels [4], restaurants or street food stalls [5] Halal restaurants [6], or fast food restaurants [7] among others. However, there are fewer studies that refer to traditional restaurants; in other words, restaurants that base their offer on the traditional cuisine of their location. ...
The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination. Fieldwork has been carried out in Córdoba, a city in southern Spain famous for being a UNESCO World Heritage city and for its traditional gastronomy. The methodology used is based on structural equation modeling (PLS-SEM). This paper makes a novel contribution in that no previous studies to date have explored satisfaction with traditional restaurants, with respect to the food, the service and the atmosphere. To achieve the proposed objective, a structured questionnaire has been used to find out the opinions of diners in renowned restaurants that base their cuisine on traditional dishes made with quality local ingredients. The results obtained confirm that a satisfactory experience with the food of a traditional restaurant has a positive effect on the image of the destination and the gastronomy of the place, as well as on visitors’ intentions to recommend and repeat the visit to said destination. Based on the analysis carried out, effective strategies are suggested to help manage these types of restaurants. The study provides theoretical and practical implications from a gastronomic perspective, which can enable tourism managers to employ new strategies to retain tourists visiting a city, based on increasing their post-experience satisfaction with restaurants featuring local cuisine.
... Previous studies have argued that niche segments under food tourism [70,71], food festivals [72], regional food programs [73], and restaurants [74][75][76][77] have a positive impact on place branding. Most of these studies refer to the importance of using local and seasonal commodities by various stakeholders in the food chain as the most efficient way of promoting food tourism in destinations. ...
The purpose of this study is to identify and analyze the role that restaurant practices play on tourists’ choices and specifically on city branding. It examines whether sustainability practices are considered by customers to be part of what they perceive as overall quality, leading to customer satisfaction, loyalty, and repeat business. It examines whether sustainability practices become part of the customer experience and perceived quality, and if they could work as another key predictor of customer dining satisfaction effecting their decisions to revisit a destination. Several studies focused on sustainability practices from the restaurant owner’s perspective, but there is no study investigating the viewpoint of international tourists and consumers of common restaurants, and the influence of green practices on visiting a major European capital during the COVID-19 pandemic. Our research was conducted using a sample of 204 international consumers after completing meals at local restaurants in Athens. This study offers insights on the role that sustainable and green practices of restaurants play in customer satisfaction as it relates to a potential re-visit of a destination; however, it still shows a path worth investigating. Restaurateurs, tourism experts (DMO), and local government should monitor what influences the satisfaction of potential global tourists while taking their sensitivity on sustainability issues into account when shaping their branding strategy during the COVID-19 era.
... The firm internationalization theories have been established since the second half of the 20th century. Despite all the research on this topic, many authors hold that more research is necessary for guiding companies to make rational decisions [6][7][8][9] . The dataset in this paper is intended to provide valuable information in this regard. ...
Knowing the tastes and needs of consumers is a key aspect in the literature review on consumer behaviour. This becomes even more important when it comes to selling across borders, in international markets. In other words, facing a different environment, both the tastes and the needs of consumers are different compared to those that can be found in a local market. Therefore, knowing how consumers behave takes on special relevance in business internationalization. In order to determine this behaviour, companies develop commercial research, which involves a large investment of resources (especially when it comes to obtaining primary information). Large companies usually have the resources to be able to carry out this type of market research, but what about small and medium-sized enterprises (SME's)? They generally do not have enough resources to undertake a full commercial research experiment to investigate the tastes and needs of customers in foreign market countries. The data from this paper allow participating SME's to have a first understanding of the tastes and needs of consumers in these countries-markets that are being internationalized (in this case, through exports). The data provide the precise information sought about consumers in those countries-markets that are the target of internationalization. To this end, tourists visiting a certain place have been analysed. Based on the information needs of these companies (and on questionnaires found in the scientific literature), the questionnaire for this experiment was drawn up and completed by tourists who visited that particular place. The information collected by the questionnaire was mainly focused on how consumers responded to some of the main marketing variables: product, price and distribution, as well as, gastronomic culture, "made in" effect and purchase intention. This valuable information allowed the companies that participated in the experiment to adapt their products to the tastes and needs of each international market country targeted, and even led some of these companies to consider market countries that were not previously considered for the exportation of their products.
... Future research might build on the findings presented here by extending the analysis of discourses of authenticity rendered visible in the linguistic landscape beyond the international supermarket (see e.g., Gordin et al. 2016) to include internal discourses, with particular focus on sensory landscapes (see e.g., Duruz 2016). Likewise, more attention could be devoted to the symbolic construction of the public space. ...
This study examines the linguistic landscape of a Japanese supermarket in Singapore. Building on linguistic landscape research, this study focuses on cross-cultural, cross-linguistic, and cross-culinary exchanges that occur in food spaces. The analysis examines promotional signs and their image, text, typography, format, and the overall retail experience, allowing for a reading of “the semiotic landscape,” or how all the elements work together (Kress & Van Leeuwen 2006). What emerges is a dominant discourse of authenticity, identifiable by five types: original, natural, influential, referential, exceptional (Gilmore & Pine 2007), and we propose a sixth type of authenticity: health, which is particularly relevant to food. Health authenticity draws on science to inform consumers of nutrition but is made relatable to shoppers through folklore and local Singapore recipes. The use of Japanese is informative for Japanese shoppers while symbolic for non-Japanese shoppers of a Japan that is pure, authentic, high-quality, and significantly, healthy.
... In this respect, tourists visiting a destination have a high likelihood of encountering the local cuisine or local food of that destination. Moreover, as it is the outcome of social, natural and cultural factors of regions and reflects the local culture in the form of unique gastronomic values (Gordin et al., 2016), gastronomy is a significant factor that is portraying the culture of destinations (Kim et al., 2009;Hillel et al., 2013). Thus, this aspect of gastronomy is attracting tourists who are motivated to learn about different cultures through local food and beverages (Kumar, 2019). ...
The present study discusses the strategic role of gastronomy in destinations from the perspective of three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES), and Positioning Strategy (PS). Several concepts from the field of gastronomy are used, such as gastronomic identity, tourist behaviours (motivation, experience, consumption), a sense of place, and food image. Utilizing this multi-disciplinary literature, the present study provides an integrative review and develops a model explaining the strategic role of gastronomy in tourism destinations consisting of three main components (the source, process, and form of a strategy). According to the suggested model gastronomic identity is considered a strategic resource for destinations. Depending on the gastronomic identity, a differentiation strategy can be formed in a destination that involves the presentation of gastronomic products developed and offered by discoverers (entrepreneurs, researchers and tourists) to the relevant markets. This strategy is the result of an emergent, rather than deliberate, strategic process. However, when destination managers and stakeholders realise that a gastronomy-based strategy has emerged, such a strategy can also be transformed into a deliberate strategy. The predictions of the model are supported by the conceptual and empirical findings of earlier studies.
... In this respect, tourists visiting a destination have a high likelihood of encountering the local cuisine or local food of that destination. Moreover, as it is the outcome of social, natural and cultural factors of regions and reflects the local culture in the form of unique gastronomic values (Gordin, Trabskaya & Zelenskaya, 2016), gastronomy is a significant factor that is portraying the culture of destinations (Kim, Eves & Scarles, 2009;Hillel, Belhassen & Shani, 2013). Thus, this aspect of gastronomy is attracting tourists who are motivated to learn about different cultures through local food and beverages (Kumar, 2019). ...
The present study aims to discuss the strategic role of gastronomy in destinations. The study utilised the three theoretical foundations of strategic management, namely Resource-Based View (RBV), Emergent Strategy (ES) and Positioning Strategy (PS). Several concepts from the field of gastronomy were used, such as gastronomic identity, tourist behaviours (motivation, experience, consumption), a sense of place, and food image. Utilizing this multi-disciplinary literature, the present study provides an integrative review of developing a model explaining the strategic role of gastronomy in tourism destinations. The predictions of the model are supported by the conceptual and empirical findings of earlier studies.
... Thanks to gastronomic values of regions, travellers may have opportunities to experience and learn the culture of those regions through their components such as local customs, eating habits and history (Agyeiwaah et al., 2019;Björk & Kauppinen-Räisänen, 2014;Sthapit, 2019). Furthermore, due to being helpful to increase the attractiveness of regions by contributing to the local identity and destination image, gastronomy is considered a crucial part of tourists' experience for destinations (Gordin, Trabskaya, & Zelenskaya, 2016). ...
The aim of the present study is to understand tourists' perceptions of the professional tour guides in gastronomic tour experiences. This study adopted a qualitative case study approach utilizing user-generated content by analysing travellers' comments on the TripAdvisor website. The data was collected between 28 February-18 April 2019 from travellers' reviews of experiences they had between January 2017 and February 2019. The findings reveal four core themes: attributes, knowledge, communication skills (educators, involving tour members and maintaining their attention) and value-added experience. Moreover, a model explaining the relationship between the themes is also provided. Since no previous empirical studies exist on the tourists' perceptions of the tour guides in gastronomic tour experiences, with providing an in-depth understanding of the subject, this study fills a gap in the current literature.
... For the collection of data, non-probabilistic sampling by snowball was used, as recommended by Malhotra et al. (2017) and Gordin et al. (2016). In total, 652 questionnaires were collected, of which 144 questionnaires were discarded because they did not fulfill the established pre-requisites; for example, the frequency of consumption was less than once every two months, the respondent was not a resident of the city where the research was conducted; the respondent was not a university student from that city; the respondent did not fill out more than 5 per cent of the questionnaire (missing values); or uni-or multi-variate outliers in more than 10 per cent of the variables were present (Hair et al., 2009). ...
Purpose
À la carte restaurants have faced increasing challenges in meeting the needs and desires of new food consumers. The purpose of this paper is to propose and test a model for evaluating the consumers’ perceived quality of à la carte restaurants and to review the impact on their attitudes and behavioural intentions.
Design/methodology/approach
A survey was conducted with 508 university students in Brazil, and the data were analysed using structural equation modelling (SEM).
Findings
The results showed that global perceived quality (GPQ), which is a multidimensional construct with nine dimensions, directly impacted emotions, the satisfaction and perceived value by consumers. This satisfaction positively affected word-of-mouth (WOM) communication and the propensity for loyalty. Price did not have a statistically significant impact on customer satisfaction.
Originality/value
This paper, based on the structural model herein proposed and tested, is the most complete of all available articles in the literature about à la carte restaurants, as this study contemplates a greater number of perceived quality factors. In addition, both tangible and intangible perceived quality factors were included in this tested model, which goes beyond what is typically contemplated in other such. Moreover, none of the existing articles in the existing literature simultaneously observed the relationship between perceived quality, positive and negative emotions, price, perceived value, satisfaction, WOM communication and propensity to loyalty. Finally, the questionnaire developed in this study could be used both by academics in future studies and by restaurant managers.
... Para Brito e Botelho (2018), a marca gastronômica fortalece a marca de um lugar, por meio de seus valores culinários, assim como, difundi-o como uma atração turística. A gastronomia é um produto turístico e afeta diretamente na marca do lugar (Gordin, Trabskaya & Zelenskaya, 2016). ...
... Restauracje hotelowe różnią się od obiektów "zlokalizowanych przy ulicach", ponieważ w większości przypadków muszą dostosowywać się do standardów hotelu oraz wymagań wynikających z kategorii obiektów (Gordin, Trabskaya, Zelenskaya, 2016). Charakteryzując produkt gastronomiczny hotelu, należy uwzględnić także markę hotelu oraz wpływ działalności obiektu na restaurację. ...
Restauracje oraz inne obiekty świadczące usługi gastronomiczne stanowią istotną część hoteli, mogą być ich wizytówką lub decydować o ich niepowtarzalności. Zgodnie z Rozporządzeniem Ministra Gospodarki i Pracy z dnia 19 sierpnia 2004 r. w sprawie obiektów hotelarskich i innych obiektów, w których są świadczone usługi hotelarskie gestorzy mają obowiązek świadczenia usług gastronomicznych w hotelu. Jednak mimo dynamicznego rozwoju gastronomii w XXI w. prowadzenie obiektów znajdujących się w hotelach jest często dla gestorów obowiązkiem, a nie źródłem dodatkowego dochodu. W niniejszym artykule został zaprezentowany produkt gastronomiczny w łódzkich hotelach, rozumiany jako wszystkie usługi w hotelu związane z gastronomią. Analiza została przeprowadzona pod kątem marki obiektów, oferty związanej z lokalną kuchnią oraz dostępności gastronomii hotelowej dla potencjalnych gości. Ponadto wyróżniono czynniki, które mogą ułatwić dostęp do gastronomii hotelowej, przełamując jej stereotyp jako uznawanej za dostępną tylko dla osób korzystających z noclegu, oraz przedstawiono zalety dobrego wykorzystania możliwości produktu gastronomicznego hotelu.
... Hotel restaurants are different from others because, in most cases, they have to meet the requirements arising from being a hotel (Gordin, Trabskaya, Zelenskaya, 2016). When describing the gastronomic product, it is necessary to consider the hotel brand and its effect on the restaurant. ...
Restaurants and other facilities providing catering services are an important part of hotels, can be their flagship product or make them unique. The obligation to provide restaurant services was imposed by the Ordinance of the Minister of Economy and Labour of 19th August 2004, concerning hotel and other facilities where hotel services are provided. Despite the dynamic development of gastronomy in the 21st century, running catering facilities in hotels is often an obligation which does not bring additional income.
The aim of the research is to present the gastronomic product in Lodz hotels, understood as all the services related to gastronomy that are provided. The analysis was conducted with respect to the brand of the facilities, references to local cuisine and the availability of hotel gastronomy to potential guests. The work also presents factors that may facilitate access to hotel gastronomy, breaking the stereotype of ‘available only for hotel guests’, as well as the advantages of using the hotel's gastronomic product in a proper way.
... Moreover, innovation helps foodservice establishments stay ahead of the competition, resulting in the establishment of a long-term competitive advantage [62]. At the same time, tradition should equally mean enhancement of local recipes and gastronomy in different geographical areas [63] or high-quality local raw materials for the preparation of recipes in restaurants and hotels [64,65]. ...
The Italian food movement shows some peculiarities of meeting consumer demand in the foodservice subsector where innovation is considered strategic to meet targets and reach goals. A particular kind of innovation is the return to tradition by enhancement of the territory, e.g., reinstating local recipes and local gastronomy or high-quality local raw materials. Some entrepreneurs are redefining the fast-food service, providing foodstuffs through a short supply chain. The aim of this paper is to identify the different hamburger foodservices operating in North-West Italy and address their diverse peculiarities. A sample of 11 hamburger restaurants was identified, a mystery shopping analysis was implemented to collect information on the foodservice phenomenon, and a Business Model Canvas was carried out to compare different foodservices. The results consider two different hamburger foodservices, i.e., International Hamburger Foodservice (IHF) and Local Hamburger Foodservice (LHF), the former concentrating mainly on customer service, human resource management, and operations management, and the latter focussing on high product quality in terms of materials and psychology, plus selection of local raw materials and ingredients, supporting the local economy and businesses. Moreover, the findings provide some information on the interaction between selected Hamburger Foodservices and related supply chains, highlighting the consumer transition toward meals of high quality standards in terms of raw materials and ingredients.
... For example, in some cases tradition is also considered a kind of innovation: it is a strategic key for the food sector to change its future [DeSoucey 2010, Bonadonna et al. 2017a aimed at increasing value, e.g. foodstuffs [Jordana 2000, Dogan andGokovali 2012], specific foods [Schamel 2007, Bonadonna and Duglio 2016, Marcoz et al. 2016] and, of course, in the foodservice business [Mkono 2012, Gordin et al. 2016, Maltese et al. 2016]. ...
Innovation plays an important role enabling businesses to retain their competitiveness ensuring their long-term survival on dynamic markets. This article presents innovations in terms of an offer (product/services) and/or organizational/marketing process in the foodservice businesses as a competitive factor. The study was carried out using a qualitative, constructivist perspective and a quantitative research method from January to November 2017. Entrepreneurs working in Poland in the foodservice businesses were interviewed as were individual foodservice businesses in Warsaw and Łódź. A total of 70 businesses were studied, 5 chain services and 65 individual restaurants, 40 in Warsaw and 25 in Łódź.
Gastronomy has become a major branding asset of many places, influencing the destination image. Different actors play a role in creating regional gastronomy-related brands, yet studies of the larger ecosystem have been rare. Among places where the culinary offer has undergone a strong development in recent years is Sønderborg municipality in Southern Denmark. Through the lens of service-dominant logic, especially the value-in-use and service ecosystem concept, the aim of this qualitative study is to analyze the actors engaged in developing a gastronomy brand for Sønderborg municipality, as well as challenges they might face for maintenance and further development of the gastronomy offer. Four groups of actors are identified: (1) those producing the gastronomy offer, i.e. restaurants, chefs, specialty/craft producers; (2) those facilitating the development of gastronomy offer/brand through legislation, networking, and marketing, i.e. the municipality and the DMO; (3) those facilitating the development of gastronomy offer/brand through funding and marketing, i.e. owners, franchisors, hotels; (4) those supporting the development of gastronomy offer/brand through their consumption and recommendations, i.e. residents and tourists. The study finds that gastronomy is being used as an asset in promoting the place, but stronger collaboration and coordination, as well as shared intentions on the strategic development of a strong gastronomy brand, are needed to further develop and strengthen the image of Sønderborg as a culinary destination.
The aim of this paper is to analyse the latest research using a systematic review of the literature and a bibliographic mapping in order to identify the competencies that a gastronomic entrepreneur should possess in order to be effective and achieve success in their business. To this end, a review of the literature is carried out through the most relevant topics, main authors and journals, and to visualise their interrelations. The results show that gastronomic management requires the acquisition of knowledge, competences and skills from a multidisciplinary perspective, specifically differentiating between the needed training competences to be a good gastronomic manager, and those that are acquired and developed during the work in the industry premises. A bibliometric mapping of the publications indexed in WoS and Scopus was conducted using VOSviewer software. During the search process, 178 references for a search period from 2014 to 2023 were obtained. Based on co-occurrence frequencies of key terms, our term map provides a visual representation of the latest research in the Gastronomic Entrepreneur's Competencies (GEC). This study contributes to the literature on gastronomy entrepreneurship research and its findings may be useful for gastronomic entrepreneurs, researchers, food business leaders and decision-makers in this sector.
The challenge of tourists' expectations is predicated on more authentic and traditional experiences as modern tourism grows. Local traditional food, which comprises autochthonous goods that have been consumed in that area since ancient times, is one of the experiences that such tourists are looking for. European legislation establishes geographical indications of origin to ensure that the items are authentic for that destination. This study aimed to evaluate respondents' perceptions of the authenticity of locally produced goods from Western Serbia's tourist region. Additionally, consideration was given to the significance of the geographic origin label in the Republic of Serbia, particularly in light of tourists' consumption and purchase of regionally authentic goods. A total of 504 respondents participated in the study. The findings indicate that traditional foods from this area are well-known to tourists, and guest households that serve these foods will have a competitive advantage.
Çalışmanın amacı, Ar&Ge şefleri ve akademisyenlerin gastronomik çekicilik ve menü planlama bağlamında yerel gıda ve mutfak kimlikliğine ilişkin algı ve tutumlarının belirlenmesidir. Bu çerçevede menü planlama süreçlerinde yürütülen uygulama özellikleri ve bunların çekiciliğe etkisi değerlendirilmiştir. Çalışma örneklemini yerel gıda ve menü planlama konusunda uzman, ilgili alanda deneyimleri sayesinde bilgi kaynağı oluşturabilecek 7 akademisyen ve 8 Ar&Ge şefi oluşturmaktadır. Nitel araştırma yöntemlerinden yarı yapılandırılmış görüşme tekniği kullanılan çalışmada, elde edilen veriler betimsel analiz yöntemiyle incelenmiştir. Görüşme analizleri sonucunda yerel gıdaların menülerde yer almasının başka yerde bulunması güç yemekler sunmayı sağlayacağı, bu yiyecek-içecek işletmelerinin oluşturdukları konsept ve sundukları farklı yöresel yemeklerle gastronomik kimliği ve bölgesel mutfak kültürünü temsil edilebileceği anlaşılmaktadır. Çalışma verileri, yerel gıda içerikli menülerin pek çok ziyaretçinin ilgisini çektiği, bölgesel tanıtımda ve farklılaşmada rol oynadığını göstermektedir. Yerel mutfak kültürünü temsil eden işletmeler sundukları lezzetli tabakların yanında o yemeğin arka planında yatan hikayeleri anlatmakta, ziyaretçileri bilinçlendirmekte, yemek ve ortam dekorasyonuyla bölgenin tarihinden sahneleri sunmakta ve böylelikle destinasyonun sahip olduğu gastronomik değerlerin yaşatılarak sürdürülmesine katkı sağlanmaktadır. Bulgular doğrultusunda yerel gıda ve mutfak kültürünün destinasyonlar için gastronomik çekiciliği pozitif yönde etkilediği görüşü hakimdir. Özellikle sürdürülebilir yerel gıda tedariki, gizli kalmış yöresel reçetelerin günümüz mutfak süreçlerine uyarlanması, mutfak kültürünü içeren menülerin ve konseptlerin düzenlenmesiyle turistlere benzersiz deneyimler yaşatılması sağlanabilecektir.
Globally, the Muslim population is growing and if current trends continue, Muslims will make up 26.4% of the world’s total projected population of 8.3 billion in 2030. This worldwide growth of the Muslim population in the middle class and younger population has meant that Muslim tourists are becoming a significant segment within the global travel and tourism sector. According to the latest statistics total Muslim tourist arrivals were 116 million in 2014 and the Islamic Republic of Iran, despite having 7th rank in terms of Muslim tourist arrivals with 4.1 million total Muslim tourist arrivals, was in the 11th rank in terms of Islamic and Halal tourism receipts with US$ 942.5 million recorded in 2014. Sub-optimal place of Iran in Islamic and Halal tourism market as one of the most important Islamic countries, its low share of this highly profitable market despite possessing maximum Muslim population and an Islamic government with high compatibility of this type of tourism with its socio-cultural and religious values and norms, depicts the importance of this newfound type of tourism as one of the most appropriate options for tourism industry development in Iran and necessity of paying attention to its high potential in this countries tourism planning and policy-making process.
The purpose of this study is to find out the availability of the local dishes of the city of Batman in the menus of the accommodation establishments. Therefore, at first, the local dishes of this city were compiled via document analysis technique. As a result of this compilation, for the study, semi-structured interviews were conducted with the managers or head chefs of 13 accommodation establishments located in Batman. As a result of these interviews, it was revealed that none of the accommodation establishments include local dishes in their menus. Furthermore, other results presented that the visitors have a demand towards local dishes and that they prefer local dishes when it is offered as an alternative. Within the context of local dishes, it was exhibited that the local tandoor bread was served to the visitors only in three hotels operating in a bed and breakfast system and this bread has been in demand.
In Brazil, education and research in Gastronomy took place with greater expressiveness at the turn of the 20th century to the 21st century. Since then, it is possible to observe in this field some efforts of multiple agents, especially researchers, aiming at their scientific maturity with the unquestionable help of other fields in whose interfaces lead to dialogue and competition. From this scenario, this thesis aimed to examine the social and intellectual structure of this scientific field to identify the thematic trends and pressure forces conditioning its maturity in its interface with the field of Tourism and Hospitality in Brazil. Therefore, the research is outlined in two stages. The first stage focused on bibliometric and scientometric analysis of 147 papers extracted from the Spell database and official websites of journals with Qualis B5 or higher rating. The metadata of these papers was normalized and manually inserted into an appropriate file for reading by the Bibliometrix software and later processed in descriptive statistics format, co-authorship networks, co-citation and co-occurrence of keywords. From the results of the first stage, it was possible to identify institutions, researchers, research themes and references. In the second stage, five leading researchers in Gastronomy research in the context of Tourism and Hospitality were invited to conduct semi-structured interviews with the aid of a script organized from the results of the first stage and the theoretical framework. The interviews were transcribed and examined based on content analysis. Seven categories of analysis were identified, five of which were suggested a priori and two a posteriori, comprising thirty themes. The interviewees' verbalizations contributed to unveil positions and trends in the field that were not possible to be observed only based on bibliometric and scientometric results. Then, the results of the two steps were concatenated to delineate pressure forces and trends. It was identified the existence of two antagonistic pressure forces acting that promote (heretical forces) or inhibit (domination forces) the autonomy of the scientific field of Gastronomy when related to the field of Tourism and Hospitality. Trends pointed out paths for a more critical scientific practice in this interface, where the manifestations of Hospitality in its various dimensions offer lenses to understand, in a reflexive and relational way, the complexity of the phenomena of Gastronomy. In the conclusions, recommendations are presented with the intention of guiding the maturation of the scientific field of Gastronomy.
Urban settlement’s gastronomy is a very common topic in the context of tourist supply and demand, and an important factor for gastronomic identity and attractiveness of tourist destinations. Some recent studies show that there is research gap in spatial analysis of settlement’s gastronomic facilities. The main aim of this work is spatial analysis of gastronomic facilities in urban area of the city of Zadar based on GIS technology and application of accessibility, distribution and population densities criteria. A methodology for this work is divided into four topical phases inclusive of spatial data collection, processing, analysis and visualisation. Based on performed GIS analyses it has been found that spatial distribution of Zadar’s gastronomic facilities supply is satisfactory. More then ¾ of Zadar’s residents live within 5 minutes walking distance from the closest gastromic facility. Also, a distribution of gastro facilities in general, and restaurants and take aways in particular is not dependant on housing locations, but rather on location of places of work or tourist land marks. Proposed methodology serves as starting point in developing a theoretical concept of gastro-city.
A strategic focus by full-service hotels to attract outside-hotel (i.e., non-hotel) customers significantly improves their operating performance in both the food and beverage (F&B) department and the rooms department. In these aspects, a full-service hotel’s unique gastronomic resources should be considered important attributes for attracting niche gourmet tourists and developing a strategic competitive advantage. Targeting outside-hotel customers can also be beneficial for generating additional cash flow and improving gastronomic brand awareness. Therefore, most full-service hotels should substantially redefine their F&B offerings and target customers, as focusing heavily on in-house guests is not an effective business strategy but rather a waste of costly resources. Full-service hotels should proactively expand their F&B offerings to local residents and compete with independent local F&B premises in various business aspects.
O presente estudo aborda a utilização de Diagramas no processo de análise de Sistemas e de linguagem de Identidade Visual das Marcas. Foi desenvolvido o estudo comparativo de casos de marcas Gastronómicas de Estrela Michelin, com intuito de compreensão do seu DNA e posicionamento em relação aos elementos de comunicação utilizados.
Os resultados obtidos, permitiram perceber as diferentes linguagens visuais entre as MARCAS, desde da sua componente visual, através do nome, símbolo, tipografia, cor, passando pelos elementos complementares, imagética, formas, som entre outros. Essa relação permite-nos obter reflexões acerca das suas características e do que as difere e as aproximam permitindo ter um maior controle sobre esse universo visual, bem como sobre a implementação do seu DNA.
Em suma concluímos, apesar das diferentes linguagens, as marcas mantém o seu posicionamento.
Purpose
This paper aims to understand the effect of food and beverage (F&B) services on the operating performance of luxury hotels and to identify the heterogeneous effects of the luxury hotels’ F&B operation on the business performance between Asia and the USA.
Design/methodology/approach
Operating performance of luxury hotels in Asia (37 hotels), including Japan, Singapore, South Korea and Hong Kong and in the USA (72 hotels), including New York, California, Florida, Illinois and Texas was collected from STR reports. This study applied generalized estimating equations models to reach the conclusions.
Findings
The emphasis on F&B services exhibits a significant positive effect on the operating performance of luxury hotels in Asia. The occupancy rate and gross operating profit per available room of luxury hotels in Asia have improved with the investment in F&B offerings. Therefore, a distinctive F&B offering should be considered as one of the main products and services rather than a supplementary service in Asia. While devotion to F&B services lacks a significant positive effect on luxury hotels in the USA.
Originality/value
This study is the first effort to identify the importance of luxury hotels’ F&B operation for the overall hotel performance in Asia and the USA by focusing on the entire industry’s operating information.
Austria ranks as the number one winter sports destination in Europe in terms of tourist numbers. Winter vacations are inextricably linked with culinary tourism when tourists decide to eat at ski huts. Many skiing destinations see in culinary offers a new opportunity for positioning themselves in this highly competitive market. Although they are places where guests share their common love of winter sports and traditional Austrian food, ski huts face several challenges related to changing customer demands and catering for large numbers of people. This often brings the quality of the food into question. This research focuses on ski huts located in the area of Salzburg and investigates (1) the role of traditional Austrian food offers and regional products (2) the challenges they face in terms of providing high-quality food for a large number of people. The study concludes that many Austrian skiing destinations show great potential for a better exploitation of their regional culinary offers and that mass production and providing high-quality food are not mutually exclusive.
Os produtos culinário-gastronômicos são percebidos por diferentes sinais, como as cores, texturas, gostos e sons, que identificam e distinguem um produto alimentício-gastronômico dos outros. Estes aspectos sensoriais, podem ser percebidos pelos sentidos do corpo, e lembrados em associação com reações emocionais e psicológicas. Neste sentido, a marca sensorial relaciona um conjunto de lembranças, referente às vivências afetivas e a aspectos conceituais, históricos ou tradicionais, que constituem e representam um acervo memorativo intangível e, quando associado a produtos culinários-gastronômicos, convém denominar de marca gastronômica. Nesta perspectiva, a pesquisa objetiva identificar estudos sobre marca gastronômica, e classificar suas diferentes abordagens. A pesquisa apurou 448 documentos, os quais foram minerados e selecionados 41 artigos em fina aderência ao tema, e realizou-se análises bibliométricas acerca do número de publicações selecionadas, evolução ao longo dos anos, países de ocorrência e áreas dos periódicos; e análise de conteúdo, referente a abordagem dos artigos e objetos de marca gastronômica. Dessa forma, constatou-se que as pesquisas acerca do tema são recentes, e que as abordagens dos artigos são múltiplas, incluindo a promoção do destino turístico, marca de lugar, marca de valor para o turismo, o chef como marca, marca gastronômica de nação, gastronomia como marca cultural, gastronomia étnica como marca de imigrantes, gastronomia como identidade de marca na indústria criativa, gastronomia étnica como marca e a gastronomia como marca de meme. Contudo, o tema marca gastronômica é associado em maior recorrência com lugares, atividade turística e destino turístico, que compreende o lugar de prática da atividade turística.
Customers are important for every company and their changes in taste, behavior, and way to decide strongly influence companies' strategy. The food sector follows the new trends and tries to adapt its way to do business, leveraging on innovation and sustainability. In the food sector, an innovation can be linked to tradition. There is a limited change in the offer and fast food restaurants' innovating is key to survive. Thus, authors analyzed how both International Hamburger Foodservices (IHF) such as McDonalds and Burger King, and Local Hamburger Foodservice (LHF), such as M**Bun and Burgheria, are changing their strategies to meet customers' needs. Authors focused on the Piedmont area, in particular the Turin area, which has a long culinary tradition, hostings of important food events, and an increasing trend of new fast food restaurants.
This study examines commercial signs in arguably the two most visited tourism districts in Seoul, namely Myeongdong and Insadong. It focuses on beauty and food businesses and analyzes featured languages and their content and roles in signage. This article argues that business types, specialized marketing focus, and intended sales pitch influence business owners’ linguistic choices. The findings of the study suggest that the beauty industry relies heavily on English in general, but the power of K‐Beauty popularized by ‘Hallyu’ (The Korean Wave) beyond Korea inevitably invites linguistic accommodation in the form of using Chinese and Japanese. In general, the business category of beauty features a more prevalent use of English than the gastronomic business in this study. Moreover, as an area specializing in traditions and cultural heritage, Insadong shows more signs exclusively in Korean than in Myeongdong.
Nowadays, Restaurant is one of the most important factors in the choice of holiday destinations for tourists and contributes to the development of the local economy. This research is an initial attempt to investigate consumer behavior (tourist behavior) and the attitude of restaurant managers to the application of innovation and information and communication technology (ICT) in hotel restaurants. On the basis of the results of this study it can be concluded that tourists and restaurant managers in the city of Isfahan are interested in exploiting the application of innovation and ICT in hotel restaurants.
This study examines food experiences at festivals as a unique form of culinary tourism. Festival marketing materials were explored through content analysis. As tangible attributes, food experiences contribute to the cognitive component of a destination image. Food experiences also invoke emotions, thus contributing to the affective component. These two characteristics align with the existing principles of how a destination image is formed. Food experiences are often depicted through words and images in marketing materials. These words and images are essentially gastronomic cues that can be strategically incorporated into marketing materials to effectively attract culinary tourists. Four dimensions were identified. Sub-dimensions were also delineated by cultural symbolism spanning a continuum from no cultural significance to high cultural significance.
Very well informed and globally oriented new customers are looking for high quality products and new experiences able to satisfy their needs and wishes. Generally, food is not the main but certainly a very important motive to visit a tourist destination. Food products become a source of pleasure and an unavoidable element in creating authentic and unique traveling experience. The aim of this paper is to accentuate changing customer behaviour on tourist market, i.e. the trend toward increased consumption of typical food products, and then explore tourist satisfaction with these products. Typical food products are reflecting historical, local and cultural specific qualities of particular place, and therefore could be regarded as gastronomic tourism resources that enable tourism development. Special attention is given to specific features of typical food products and their contribution in creating local and cultural identity of tourist destination. Due to dynamic and turbulent changes on tourist market, the approach to customer satisfaction has been changed. Tourists are evaluating tourist products not only during the consumption process, but also after this process. After buying tourist products, the consumer compares them with its own expectations, and dependable on his level of satisfaction or dissatisfaction develop positive or negative worth of mouth. Tourist satisfaction with the quality and price of tourist products could lead to positive word of mouth and have implication on repeated tourist visit, and consequently be considered as important element in achieving higher level of tourism development. Istrian County as one of the most developed tourist region in the Republic of Croatia has been used by the authors as a case study. The survey took place in many hotels, camping, private accommodations and restaurants from June to August 2005. Based on research findings the authors suggest some guidelines in the field of food marketing that would be in the function of tourism development.
This study compares how four Caribbean small islands—Aruba, the Dominican Republic, Jamaica, and Martinique—use their authentic cuisines to promote their destinations. Brochures, catalogs, websites, and other promotional materials for each destination were content analyzed. Although all four destinations seem to use their authentic cuisines for tourism promotion, key differences exist among these islands in their marketing and promotional strategies. Martinique appears to use its local cuisine most aggressively, using a combination of locally prepared foods, cocktails, rum, fruits, and vegetables to visually portray this aspect of the country's heritage. Jamaica, in contrast, uses mainly fruit and vegetable imagery. The study findings suggest a need for these four Caribbean island destinations to develop expertise in culinary tourism, followed by promotion through brochures, catalogs, websites, and other marketing materials.
This article examines the role of tourism promotion as a component of destination image formation. It reports the findings of a study in which 1,100 respondents from around the globe described their previsit perceived image of seven sample destinations, as well as the information sources they used. The findings suggest that tourism promotion does not have a major impact upon the perceptions of travelers and that other sources of information have a much greater bearing on the formation of destination image. As a result, tourism authorities need to understand that successful tourism promotion is dependent on a broad range of external influences. At the same time, the impact of marketing communication decisions on measurables such as revenue, market share, and costs must be carefully assessed.
This article begins by defining culinary tourism as any tourism experience in which one learns about, appreciates, or consumes branded local culinary resources. The centrality of local ingredients and culinary resources to the culinary tourism experience means that an understanding of the issues and structures associated with accessing those resources can contribute to a deeper understanding of culinary tourism as a product and its linkages to other sectors of the economy. Supply chain theory is introduced and its relevance to culinary tourism discussed. A preliminary description of the supply chains for three culinary tourism products—farmers' markets, festivals, and restaurants—are identified on the basis of semistructured discussions with representatives from the three product sectors in Ontario, Canada. Key issues faced by producers in each sector are also described. The article concludes with recommendations for further research.
This article portrays the changing status and use of a traditional Norwegian meal, Smalahove, in designing tourist experiences. Against all odds, this peculiar relic of Nordic gastronomy (salted, smoked and cooked sheep's head) has become a part of the destination brand of Voss, a small West Norwegian township, renowned for its topographic qualities related to extreme sports. In order to understand the recent success of Smalahove, we studied various culinary experience concepts offered to visitors. Based on data from a mixed-method case study approach, we found that entrepreneurs in the Voss region had developed a new commodification approach to a culinary heritage. Smalahove is marketed not only as a nostalgic and authentic rural dish, but also as a challenging culinary trophy appealing to thrill-seeking consumers. The implications of the Sheep's head case are twofold. First, it represents new commercial potentials for marketing `extreme' culinary specialties. Second, it is an example of innovative rural destination branding, by which local dishes are not mere idyllic expressions of an agricultural past, but an opportunity to open up potential new avenues for the co-branding of rural destinations and regional food products.
The image of France has often been associated with that of food and wines and images of food products, vineyards and restaurants have traditionally dominated national and regional promotional strategies and tour operators' brochures alike. Indeed, food represents a powerful eye-catcher and a strong symbol of quality of life and authenticity, as a result it has represented an important theme used in advertisements. However, the food theme is in fact multiple and can also be used to portray symbols of cultural identify, communication and status. Therefore, the present study first aims at identifying the different food images that can be used by tourism advertisers in their promotional material. Secondly the study aims at investigating how different food images can be used for specific destinations' positioning strategies. The research uses a content analysis to identify the types of food images used in 19 French regional tourism brochures. Results show that country products/dishes and raw/natural products dominate food images followed by wine and vineyards images. Images of food producers, chefs, restaurants and the presence of people in the pictures on the other side are underrepresented. Parallels between the categories of food images used in brochures and the corresponding positioning strategies chosen by the regions are not very strong. Nevertheless, the study indicates that regions that position themselves on the traditional/rural/authentic theme use mostly images of raw products, country products and market scenes while only a few regions position themselves on the gastronomy dimension. In other terms, the cultural dimension of food as an identity marker for the regions is its principal use, and images of food associated to communicating/sharing or to status/lifestyle statements are rarely used in French regional brochures.
An activity that has been found to enhance wine tourism opportunities is wine and food festivals.This article examines how, through the manipulation of such festival attributes, festival managers can foster positive consumer perceptions of products central to the festival. The article first describes the attributes that define a festival and then, using the Moonlight Wine Tour festival as a case for study, explores how much of an influence certain festival attributes have on shaping visitors’ perceptions of the wine on show. An ANOVA determines that five festival attributes are effective predictors of creating positive changes in people’s perceptions, while one attribute has a negative effect. A binomial generalized linear model is then created for use in managerial situations by specifying which combined set of attributes are the most significant in creating positive and negative changes in consumer perceptions.
Hall, C.M. & Sharples, L. (ed) 2008, Food and Wine Festivals and Events Around the World: Development, Management and Markets, Butterworth Heinemann, Oxford. ISBN: 978-0-7506-8380-7; ISBN10: 0-7506-8380-5 (Pbk)
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This paper addresses the principal theoretical issues informing the significance of wine consumption as social practice and, within this, the significance of tourism to wine consumption. While recognising the work of Mike Hall and others, particularly in developing and applying Bourdieu's theory of distinction, the paper offers an alternative perspective. Drawing on the everyday experiences of serious leisure, the paper argues that distinction is attached to bodily rather than social practices — that people ‘become by doing’, rather than ‘doing to become’. In the case of wine, the ‘becoming’ is connected to entry to a ‘social world’ inhabited exclusively by those knowledgeable about wine. Others — tourists — are allowed access to some elements of this social world, such as drinking wine and visiting vineyards. This access serves only to convince them of how little they know, thus legitimising the prestige of the ‘full members’ of the social world. The paper thus offers a development of theory that links established work on ‘connoisseur skills’ and social distinctiveness to new understandings of tourism as an embodied journey around the self. This linkage is assisted by the growing body of literature on learning and the learning function, as portrayed in Elias's ‘back stage’, where people are able to develop their understanding and appreciation of wines away from the gaze of their home communities. The paper concludes by calling for a new research agenda that is driven by a deeper understanding of the significance to tourism of (wine) consumption as a bodily practice.
Utilizing an importance-performance analysis (IPA), this paper examines the importance and performance of dining attributes in Taiwan as perceived by individual and packaged tourists. This study obtained 435 samples including 180 individual tourists and 255 packaged tourists. The IPA grids indicated that “food hygiene and cleanliness of the restaurant” fell into the “concentrate here” quadrant in these two groups. In the same quadrant, “service quality of the staff” was identified in the individual tourists' sample and “food quality” was identified in the packaged tourists' sample. These are the main factors that need to be improved. Additionally, an independent sample t-test and Chi-square analysis were employed to examine any significant differences between the individual and packaged tourists and among different demographic profiles of tourists, respectively. Afterwards, a follow-up study interviewing the tourists was conducted to compare with the results of the IPA analysis. Implications for the foodservice industry, travel agency and academic research are discussed.
This article focuses on a significant component of tourist destination attractiveness, namely, territorial gastronomic branding. Some destinations boast a specific gastronomic brand, while others do not have a clearly defined ‘gastronomic face’. Moreover, some territories lack the 'food basis' or unique gastronomic resources, such as a brand product or local cuisine, for creating such a brand. The authors undertook an investigation of whether a territorial gastronomic brand can be formed when a region lacks a definite ‘food basis'. What is the basis for creating a regional gastronomic brand (RGB)? Does the ‘food basis’ always form the nucleus of a gastronomic brand? Or within the framework of the experience economy, is a ‘non-culinary’, 'non-food' addition sufficient for creating an RGB? The authors argue that the basis for a gastronomic brand can be traced to the cultural and historic traditions of the region. The authors focus on possible ways of forming gastronomic brands in multicultural cosmopolitan cities where authentic gastronomic brands are blurred to a great extent. Specifically, the research focuses on St. Petersburg, which is a prototypical multicultural city lacking a pure ‘food basis' for forming a territorial gastronomic brand.
This study examined the dining preferences of resident and non-resident groups when selecting a full-service restaurant in South Miami. More specifically, the research objectives were to: (1) examine differences in restaurant dining preferences between resident and non-resident groups using independent samples t-test; and (2) segment resident and non-resident groups on the basis of dining preferences using Classification and Regression Tree analysis. Since Classification and Regression Tree analysis allows the researcher to efficiently locate the targeting group, it is an excellent tool in segmenting resident and non-resident groups. Independent samples t-test results indicated statistically significant differences in two dining preferences between resident and non-resident groups: enough parking spaces and friendly and courteous service. Furthermore, Classification and Regression Tree analysis showed that five factors (enough parking spaces, friendly and courteous service, easy-to-understand menu, prompt service, and convenient location) were most likely to segment resident and non-resident groups when making restaurant choices. Study results will help restaurateurs in formulating differentiated marketing strategies aimed at resident and non-resident groups.
The earnings of luxurious restaurants are a major source of revenue for international hotel chains in Taiwan. To guarantee success of the restaurants, service quality is a key factor. This study aims to establish a service quality evaluation model for luxurious restaurants in international hotel chains. A specialist questionnaire is first developed based on the five dimensions of PZB service quality model and an additional ‘innovation’ dimension. Analytic hierarchy process is then applied to calculate the relative weights among the dimensions and indicators. The results show that reliability is the chief evaluation dimension, followed by empathy. Crucial indicators include maintaining and cleaning the environment and facilities regularly, and delivering guaranteed and timely service.
The aim of this paper is to explore the characteristics and motivations of culinary tourists whose destination is the city of Córdoba (Spain) while attempting to determine whether gastronomy is an important aspect of the trip or if it is perceived simply as a secondary activity. Fieldwork was carried out among a series of restaurant establishments in the city of Córdoba. A demand survey was conducted in 10 particular establishments that were selected among those offering local dishes and which are regularly visited by tourists and the questionnaire was distributed among clients obtaining 206 valid answers. Our results reveal the strengths and weaknesses of Córdoba's restaurant sector. While 10% state that the cuisine is one of the main reasons for visiting the city, 68% believe that the local cuisine is an important but not an essential aspect of their trip and the rest view it as being secondary. These three types of tourists exhibit different kinds of motivation. This suggests that strategies should be designed and developed to promote gastronomy as one of the city's chief tourist attractions. Good tourism management based on initiatives such as the creation of culinary routes could be an alternative for implementing strategies aimed at the social and economic development and promotion of particular areas, for example turning typical food from rural areas in certain regions into a marketable attraction.
The research presented in this article focuses on factors that form customers' meal experiences in á la Carte restaurants. The intention of the study is to reveal new aspects of the meal experience from the customers' points of view based on empirical data. Following a modified version of grounded theory approach, empirical data are based on seven semi‐structured interviews of experienced restaurant customers in two Norwegian cities. A main result of the study is the development of an overall conceptual model that integrates the most important meal experience categories revealed. The five main categories are the core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. The study generally offers an increased understanding of the complexity of customers' meal experiences. The knowledge gained from this study may give restaurateurs a better understanding of and insight into important factors about the customers' choices of restaurants. It also offers indications of what to focus on in the desire to influence the perceived service quality of restaurant visits. Finally, it could be useful as a basis for a future quantitative study to test the validity of the categories developed.
In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of “alternative” food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Using evidence from qualitative interviews with tourists and food producers, the paper records ways in which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination. By engaging with debates surrounding the meaning of locality and authenticity, the paper challenges existing understandings of these concepts and offers a new way forward for tourism research by arguing that “local food” has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage.
Previous research has shown that restaurants are an important factor in the choice of a holiday destination for some tourists. Research has also found that the restaurants at a destination can enhance the guests’ overall satisfaction with the destination. This research was sponsored by the Co-operative Research Centre for Sustainable Tourism in Australia and investigates the relationship between the tourist destination, restaurants and tourists. The study is based on the results of interviews with 459 tourists. The findings of the study provide support for the proposition that tourists perceive restaurants as an important attribute of a tourist destination. The study also provides insight into how tourists select restaurants. This information is useful to managers of restaurants in tourist destinations. Both destination marketers and restaurant managers will benefit from this study.
This paper explores frontline hotel restaurant workers' experiences of critical service encounters by employing the Five Aspects Meal Model (FAMM) as a frame of reference. The questions raised in this study were: Which satisfactory and dissatisfactory incidents can be found in the different aspects of the restaurant experience according to employees? How can they be categorised under these aspects? A critical incident technique was employed to collect experiences of critical service encounters together with projective techniques. The findings of the study suggest that frontline workers experience critical service encounters related to four (Room, Meeting, Product, Management Control System) out of the five aspects of FAMM. Only a limited number of incidents were found in the Room aspect compared to the other three aspects. The largest proportions of incidents were found in Meeting and Product aspects of the meal experience. This insight may guide management of restaurants when making decisions in, for example, the recruitment, information and training of workers, the development of products and suitable management control systems as well as design of physical surroundings. Earlier research has explored the meal experience from a management as well as customer perspective. In this study, employees' experiences are in focus, which constitute the main research contribution of the study.
This paper analyses the transformation and redefinition of local identity in rural France from the perspective of heritage – more precisely food and gastronomy – and local rural tourism. As an identity marker of a geographic area and/or as a means of promoting farm products, gastronomy meets the specific needs of consumers, local producers and other actors in rural tourism. The paper considers the meaning of food from a theoretical perspective. The current interest in traditional food and cuisine is part of a general desire for authentic experiences. At the regional level, the dynamics of building up heritage consist in actualizing, adapting, and re-interpreting elements from the past, thus combining conservation and innovation. Local development can be seen as a process of territorial and heritage construction. Culinary heritage is a social construction and an important resource for local action. The paper examines the case of the Haut Plateau de l’Aubrac (Central France), where the local development process is closely linked to the valorization and the re-creation of gastronomic knowledge and skill.
Preparing, planning and serving meals require several important steps before you can enjoy a meal. The meal takes place in a room (room), where the consumer meets waiters and other consumers (meeting), and where dishes and drinks (products) are served. Backstage there are several rules, laws and economic and management resources (management control system) that are needed to make the meal possible and make the experience an entirety as a meal (entirety – expressing an atmosphere). These five factors are the major ones for developing meal service in restaurants, and together form the Five Aspects Meal Model (FAMM). Several studies have shown that the context of a meal is important for the acceptance and consumption of a meal. Accordingly, the context has to include the food product itself, the consumer and the environment. These three factors need to be considered in an integrated manner, because they affect each other. A qualitative study of restaurant consumers found that there are at least eight main categories of importance for the experience of the meal: restaurant atmosphere, core items of consumption, restaurant scene, personal service encounter, staff quality, visitors, restaurant decision process and individual circumstances. These categories can easily be related to the ‘Five Aspects Meal Model’. The essence of each factor is dependent upon different forms of knowledge, such as science, practical-productive, aesthetical and ethical.
The common perception of food as a mere attraction in tourism is challenged by stressing the complications and impediments experienced by tourists in the local culinary sphere in unfamiliar destinations, even when attracted to the local cuisine. Hygiene standards, health considerations, communication gaps, and the limited knowledge of tourists concerning the local cuisine are discussed, while the role of ethnic restaurants at home in preparing tourists for the food abroad is questioned. The various ways in which culinary establishments mediate between the tourists and the local cuisine are described. The authenticity of dishes in such establishments and the varieties of culinary experience are considered.RésuméLa nourriture dans le tourisme : attraction et empêchement. La perception de la nourriture comme une simple attraction dans le tourisme est contestée en faisant ressortir les complications et les empêchements qui sont rencontrés par des touristes dans le domaine culinaire local des destinations inconnues, même quand on est attiré par la cuisine locale. On discute des normes d’hygiène, des considérations de santé, des manques de communication et des connaissances limitées des touristes au sujet de la cuisine locale, et on met en question le rôle des restaurants ethniques dans le pays pour préparer les touristes à la cuisine à l’étranger. On décrit les différentes façons dont les établissements culinaires servent d’intermédiaire entre les touristes et la cuisine locale. On considère l’authenticité des plats dans de tels établissements et les variétés d’expériences culinaires.
The content of government tourism websites is very important for promoting a tourist destination's exciting cuisine and food culture. These websites help to shape a country's, region's or locality's culinary-cultural image; they create a virtual experience for culinary tourists. This study explores the contents of the cuisine and gastronomy websites of Hong Kong, Japan, Korea, Singapore, Taiwan and Thailand, analyzing the techniques used to introduce and promote these East Asian tourist destinations' cuisine and food culture. Specifically, the researchers examined the capacity of government websites to introduce and advertise traditional and local foods, restaurants, gastronomic tours, recipes and culinary cultures (including table manners and other dining customs). They also looked more generally at culinary tourism marketing strategies, including the use of restaurant guides and certifications.
This paper compares how two different destinations use food in their marketing activities. Content analysis of brochures, booklets and web sites was used. One, Hong Kong, makes extensive use of food as part of its core positioning statement. The other, Turkey, makes little reference to it, even though its indigenous cuisine is unique and rich. The findings imply that when using food in destination marketing, some expertise and knowledge are essential not only in marketing destinations but also in local and international cuisines as well as in socio-cultural characteristics of potential tourists. The study provides discussions on how destinations can learn valuable lessons to differentiate themselves through using their unique cuisines.
The study investigated the identity of food in relation to Taiwan as a tourism destination. Tourism brochures and destination websites were assessed. Thereafter, a comparison on the identity of food was drawn between the materials used in destination marketing and the perspectives of destination stakeholders. The findings illustrated that the structure of food identity in relation to a destination includes a core and extended identity. The core and extended identity of food in Taiwan is inconsistent to some extent, in terms of the type of food that best attracts international tourists. It is suggested that seven identified dimensions of food can be used to specify the aspects of food that can adequately reflect the characteristics of a destination; and, therefore, properly convey this to its intended markets. On the whole, food can be used as a form of destination brand identity and become a powerful means in building a destination brand.
The use of documentary evidence such as historical records, novels, existing advertisements, and photographs has been little used in consumer research. This paper presents an exposition of content analysis methodology and, tangentially, reviews the existing studies in consumer behavior using this rich approach.
Destination branding from corporate branding perspective
- S Saraniemi
- M Ahonen
The route to quality: Italian gastronomy networks in operation
- Antonioli Corigliano
Consuming place: tourism’s gastronomy connection
- C Blakey