Assessment of food heritage to improve virtuous cycles

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Fahimeh Khatami ◽  
Enrico Sorano ◽  
Marco Bechis
Keyword(s):  
Local Food ◽  
Methodological Approach ◽  
Western Country ◽  
Tourism Industry ◽  
Local Foods ◽  
Food Services ◽  
Traditional Foods ◽  
Content Type ◽  
New Perspective

PurposeThe purpose of this paper is to contribute the advancement of knowledge on food heritage and indigenous entrepreneurship in a non-Western country, specifically in the Persian gardens as the touristic destination for increasing the tourism and food businesses in Iran.Design/methodology/approachThe methodological approach adopted is based on qualitative and quantitative approaches to compare two representative gardens named as Bagh-Chehel-Sotoun and Bagh-Fin, as famous examples of a Persian garden in Iran. The methods supported the research to explain the lack of strategies for improving virtuous cycles in Persian gardens despite their potentials as the main places to attract many tourists.FindingsRegarding local food and the quality of servicing, most of the visitors and tourists (85–90%) had interest to test local and traditional foods around both gardens, but they had no sufficient awareness of Iranian traditional foods. According to the tourists’ interests, the authors concluded the lack of servicing and facilities to present and introduce local and traditional food for tourists.Research limitations/implicationsDespite the limitation of local food services and lack of awareness of tourists about local foods, the implication of the study offers possible avenues to promote local food business.Practical implicationsThe results could be useful for cultural heritage and tourism organizations and for investors in the economic sector due to more exploitation of the tourism industry.Originality/valueThe paper is the first work evaluating the Persian garden with a new perspective of local foods in Iran.

Tourist’s preferences in selection of local food: perception and behavior embedded model

2018 ◽  
Vol 73 (1) ◽  
pp. 111-132 ◽  
Author(s):  
Muhammad Sabbir Rahman ◽  
Mahmud Habib Zaman ◽  
Hasliza Hassan ◽  
Chong Chin Wei
Keyword(s):  
Significant Relationship ◽  
Purchase Intention ◽  
Local Food ◽  
Perceived Quality ◽  
Purchase Behavior ◽  
Local Foods ◽  
Research Attention ◽  
Content Type ◽  
And Behavior

Purpose Locally derived foods from the lens of restaurant settings play an important source of tourist attraction. Surprisingly, research into this sector is quite scarce. The aim of the paper is to develop and empirically examine a conceptual framework on tourist’s preferences in selecting local foods. The framework includes tourists’ satisfaction, quality of food, tourist’s perception, purchase intention and purchase behavior among tourist’s selection for local foods. Design/methodology/approach The research is designed as quantitative in nature. A sum of 280 usable questionnaires was used from 300 distributed instruments by using convenient sampling techniques. Findings The results show that the relationship of tourist satisfaction and behavior is mediated by purchase intention, whereas tourist’s satisfaction and perception have a positive and significant impact on the intention of purchasing local foods. There is also a significant relationship between tourist’s satisfaction and perceived quality toward the tourist’s perception of local foods. Moreover, a significant relationship exists between tourist’s intentions and tourist’s purchase behavior. Research limitations/implications The study derived the purchase behavior dimensions of local foods by the tourists through literature and verified the conceptual model through empirical testing. Based on these findings, managers of local food restaurants require maximizing the purchase behavior of the visitors by considering satisfaction and perceived quality. In summation, they also should consider perception and behavioral intention of tourists. The limitation of this research relates to the sample, where data were collected from the major city of a tourist-friendly country. Future research could investigate the perceived value and gender variance as moderating variables in and between purchase intention and purchase behavior. Practical implications Managers and policymakers may use the outcome of this research as a guideline to understand the depth of tourist’s behavior. By identifying the antecedents of the behavioral factors may assist the managers to strengthen the restaurant’s competitive position within the industry. Finally, policymakers may use the research to assess tourists’ perceptions of local foods acceptability in promoting the nation’s culture to other parts of the world. Originality/value This work adds to tourism behavior research by exploring the effect of satisfaction, perceived quality, perception and intention on behaviors associated with local foods purchase behavior. In particular, the study highlights the relationships between tourist’s perception, perceived quality of local foods and satisfaction of local foods to measure tourist’s behavior through purchase intention for local foods from the perspective of restaurant settings, which have received less research attention.

When in Rome, do as the Romans do

2019 ◽  
Vol 122 (6) ◽  
pp. 1953-1967
Author(s):  
Mumtaz Ali Memon ◽  
Muhammad Zeeshan Mirza ◽  
Bibiana Lim ◽  
Waheed Ali Umrani ◽  
Mohamed Ayyub Hassan ◽  
...  
Keyword(s):  
International Students ◽  
Structural Equation ◽  
Local Food ◽  
Behavioral Control ◽  
Tourism Industry ◽  
Equation Modeling ◽  
Perceived Behavioral Control ◽  
Practical Consideration ◽  
Content Type ◽  
The Impact

Purpose International students are considered as a huge and potentially lucrative segment for various products of the tourism industry in Malaysia. One of the tourism products is the local food they consume. The purpose of this paper is to investigate key factors that contribute to international students’ intention to consume Malay food. Drawing on the theory of planned behavior (TPB), the present study examines the impact of attitude, subject norm and perceived behavioral control (PBC) on international students’ intention to consume Malay food. Design/methodology/approach A quantitative approach using self-administered questionnaire was adopted. A total of 163 samples were collected from international students studying in five different Malaysian higher education institutions. A partial least squares structural equation modeling technique was used to test the hypothesized model. Findings The findings highlight that attitude, subject norms and PBC significantly motivate international students to consume local food. The subject norm toward consuming local food was revealed as the strongest predictor of international students’ intention to consume Malay food. Originality/value Although this is one of the early studies that uses the TPB in assessing the factors that influence international students’ intention to consume local food, this paper is driven by and aimed for practical consideration and thus making a significant contribution to practice. Specifically, the findings of the present study provide important implications for tourism industry practitioners to plan and implement initiatives that may promote local food among international students studying in Malaysian institutions.

scholarly journals Factors in tourists’ food decision processes: a US-based case study

2019 ◽  
Vol 27 (1) ◽  
pp. 2-19
Author(s):  
Angel F. González ◽  
Catherine Curtis ◽  
Isaac J. Washburn ◽  
Abhijeet R. Shirsat
Keyword(s):  
Conceptual Model ◽  
Food Consumption ◽  
Service Providers ◽  
Local Food ◽  
Motivational Factors ◽  
Local Foods ◽  
Online Questionnaire ◽  
Content Type ◽  
Exposure Effect ◽  
English Only

Purpose The purpose of this paper is to empirically test an existing conceptual model from Mak et al. (2012a, 2012b) to discern which factors have the most influence on food choices when travelers visit destinations with different options, i.e. local foods, other than those available in their home environments. Design/methodology/approach The quantitative study surveyed 330 travelers and used descriptive analyses of all the variables involved. A hierarchical linear regression was calculated to predict for the dependent variable of local cuisine consumption, based on the independent variables of culture and religion, socio-demographic factors, motivational factors, food trait personality and exposure effect/past experience. Findings Culture, motivational factors and food-related personality traits were consistently significant predictors of local food consumption. Research limitations/implications Limitations include using an English-only online questionnaire and self-reported bias. The impacting delimitation relates to data collection from US travelers and thus limiting generalizability findings. Practical implications The study explained factors involved in travelers’ decision to consume local foods at a destination. Government, tourism-related organizations, producers and service providers gain information to improve products, increase interest, create additional employment opportunities, increase tax revenues that assist local communities and increase consumption of local foods, products and services. Originality/value The limited availability of research on this topic prompted the interest of the researchers. Mak et al. (2012b) provide a conceptual model that was first tested empirically in this study. It presents a five factors impacting tourist food consumption at a destination. Local food consumption of tourists was tested using the aforementioned conceptual model.

Why privacy is not enough privacy in the context of “ubiquitous computing” and “big data”

2014 ◽  
Vol 12 (2) ◽  
pp. 93-106 ◽  
Author(s):  
Tobias Matzner
Keyword(s):  
Big Data ◽  
Ubiquitous Computing ◽  
New Technologies ◽  
Personal Data ◽  
Quality Of Data ◽  
Content Type ◽  
Privacy Threats ◽  
New Concepts ◽  
New Perspective

Purpose – Ubiquitous computing and “big data” have been widely recognized as requiring new concepts of privacy and new mechanisms to protect it. While improved concepts of privacy have been suggested, the paper aims to argue that people acting in full conformity to those privacy norms still can infringe the privacy of others in the context of ubiquitous computing and “big data”. Design/methodology/approach – New threats to privacy are described. Helen Nissenbaum's concept of “privacy as contextual integrity” is reviewed concerning its capability to grasp these problems. The argument is based on the assumption that the technologies work, persons are fully informed and capable of deciding according to advanced privacy considerations. Findings – Big data and ubiquitous computing enable privacy threats for persons whose data are only indirectly involved and even for persons about whom no data have been collected and processed. Those new problems are intrinsic to the functionality of these new technologies and need to be addressed on a social and political level. Furthermore, a concept of data minimization in terms of the quality of the data is proposed. Originality/value – The use of personal data as a threat to the privacy of others is established. This new perspective is used to reassess and recontextualize Helen Nissenbaum's concept of privacy. Data minimization in terms of quality of data is proposed as a new concept.

Understanding museum visitors’ experience: a comparative study

2016 ◽  
Vol 6 (1) ◽  
pp. 47-71 ◽  
Author(s):  
Juan Gabriel Brida ◽  
Marta Meleddu ◽  
Manuela Pulina
Keyword(s):  
Methodological Approach ◽  
Integrated Approach ◽  
Quality Of Services ◽  
Content Type ◽  
Archaeological Heritage ◽  
Museum Visitors ◽  
Heritage Sites ◽  
Cultural Sites ◽  
Museum Marketing

Purpose – The purpose of this paper is to examine museum visitors’ experience. The objective of the research is to explore preferences, behaviour, overall. This study experience and the determinants on repeated visits to two heritage sites. In particular, a more comprehensive regression approach is introduced and employed to compare results at two regional museums. Design/methodology/approach – First, a factor analysis identifies a set of orthogonal factors related to visitors’ perceptions on their positive and negative experiences at two different museums. Second, a two-step cluster analysis is implemented to identify specific demand segments. Third, a regression analysis reveals the key determinants that influence visitors’ perceptions on the quality of services provided at the cultural sites. The empirical data were collected at two archaeological museums located in Sardinia and Trentino Alto Adige (Italy). Findings – On the whole, some homogeneous findings have been obtained for the two cultural sites, regardless of the different levels of attractiveness exerted by these two museums. Moreover, the outcomes highlight that the two museums need to be reinterpreted and reorganised with the provision of supplementary services, able to satisfy a broader audience, and enriching their traditional mission that is to collect, preserve and exhibit the archaeological heritage. Practical implications – The methodological approach presented in this paper is for practitioners and curators to deepen their understanding of their consumers and to improve the overall quantity and quality of services offered. Originality/value – This paper presents a novel and integrated approach to investigate customers’ experience and their needs with the aim of improving the overall quality of the services provided at the museum. The proposed methodology is used to analyse multidimensional aspects of the visit to a cultural site. Within the literature on museum marketing and management, this methodological framework can be regarded as an alternative approach to analyse visitors’ experience, characteristics, behaviour, preferences and to elicit specific characteristics of different segments of demand.

Quality of working life and engagement in hostels

2017 ◽  
Vol 72 (4) ◽  
pp. 411-428 ◽  
Author(s):  
Tiia Annika Wahlberg ◽  
Nelson Ramalho ◽  
Ana Brochado
Keyword(s):  
Work Engagement ◽  
Structural Equation ◽  
Negative Impact ◽  
Working Life ◽  
Tourism Industry ◽  
Employee Voice ◽  
Quality Of Working Life ◽  
Content Type ◽  
The Relationship

Purpose Hostels’ competitiveness relies heavily on unique and genuine service and, thus, counts on employees actively creating a social, welcoming environment and, at the same time, caring about – and being loyal to – their hostel. This paper aims to investigate whether retaining employees who care about their hostel and refrain from destructive behaviours implies that these workers need to have a better quality of working life, as well as whether work engagement mediates this relationship. Design/methodology/approach A survey was conducted with 98 employees from 40 hostels in Lisbon. An analysis of the survey data was performed to test the research hypotheses. The model was estimated by means of partial least squares structural equation modelling. Findings The results reveal that quality of working life has a strong negative impact on employees’ exit behaviours and a positive effect on their loyalty. In addition, work engagement was found to mediate fully the relationship between quality of working life and both employee voice and neglect, as well as partially mediating exit intentions. Originality/value This study extended prior research in two ways. First, most theoretical and empirical studies in the hospitality and tourism industry have focused on hotels, so this research targeted a new context (i.e. hostels). Second, this study offers a clear indication of the relationship between employees’ quality of working life, work engagement and behaviours, thus offering valuable insights for management and hostel staff.

scholarly journals PENGARUH BRAND IMAGE DAN PACKAGING GETUK SINGKONG TERHADAP MINAT GENERASI MUDA MENGKONSUMSI MAKANAN TRADISIONAL DI JABODETABEK

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
Tri Djoko Sulistiyo ◽  
Christofos Kevin
Keyword(s):  
Research Methodology ◽  
Fast Food ◽  
Brand Image ◽  
Tourism Industry ◽  
Young Generation ◽  
Traditional Food ◽  
Traditional Foods

<p align="center"><strong><em>ABSTRACT</em></strong></p><p><em>Tourism Industry nowadays is developing rapidly, this must be supported by the development in the field of traditional culinary industry. But in fact, today’s traditional culinary has begun to be forgotten and replaced by fast food or modern food. This research was aimed to analyzed the influence brand image, packaging, brand image and packaging of getuk singkong to the interest of consuming traditional food of young generation. The research methodology that will be used is quantitative. This study use the student of Trisakti School of Tourism for respondents. From the result of this research, it can be concluded that Brand Image getuk singkong will increase by 0,496, Packaging getuk singkong variable will increase by 0,399, and this also supported by the ability of Brand Image and Packaging getuk singkong variables of 65,8% to influence the interest of young generation to consume traditional foods. Based on the result of this study is also suggested to the business influencer to pay more attention to all aspects that exist within the existing product and several factors that can improve the quality of existing product.</em></p><p><strong><em>Keywords</em></strong><em>: Brand Image, Packaging, Interest of Consuming Traditional Food, Young Generation, Getuk Singkong</em></p><p align="center"><strong>ABSTRAK</strong></p><p>Perkembangan industri pariwisata saat ini sangatlah pesat, hal ini juga harus didukung dengan adanya perkembangan di bidang industri kuliner khususnya kuliner tradisional. Namun pada kenyataannya, saat ini kuliner tradisional sudah mulai terlupakan dan tergantikan oleh makanan cepat saji atau makanan modern. Penelitian ini bertujuan menganalisis pengaruh<em> brand image, packaging, serta brand image </em>dan <em>packaging</em> terhadap minat mengkonsumsi makanan tradisional generasi muda. Adapun metode penelitian yang akan digunakan adalah kuantitatif. Penelitian ini menggunakan responden adalah mahasiswa dan mahasiswi Sekolah Tinggi Pariwisata Trisakti. Dari hasil penelitian ini dapat disimpulkan bahwa <em>brand image </em>dan <em>packaging</em> getuk singkong mempengaruhi minat generasi muda mengkonsumsi makanan tradisional, dimana pada setiap kenaikan satu satuan maka variabel <em>Brand Image</em> getuk singkong<em> </em>akan meningkat sebesar 0,496 dan variabel <em>Packaging</em> getuk singkong<em> </em>akan meningkat sebesar 0,399. Dan hal ini juga didukung kemampuan variabel <em>Brand Image </em>dan <em>Packaging</em> getuk singkong<em> </em>sebesar 65,8% untuk mempengaruhi variabel minat generasi muda mengkonsumsi makanan tradisional. Berdasarkan hasil dari penelitian ini juga disarankan kepada pelaku bisnis untuk dapat memperhatikan segala aspek yang ada didalam produk yang ada serta beberapa faktor yang dapat meningkatkan kualitas produk yang ada.</p><p><strong>Kata kunci</strong>: <em>Brand Image, Packaging, </em>Minat Mengkonsumsi Makanan Tradisional, Generasi Muda, Getuk Singkong</p>

Winescape through the lens of organized travel – a netnography study

2020 ◽  
Vol 32 (4) ◽  
pp. 477-492
Author(s):  
Ilinka Terziyska ◽  
Radina Damyanova
Keyword(s):  
Major Elements ◽  
Specific Aspect ◽  
Tourism Industry ◽  
Specific Product ◽  
Content Type ◽  
Wine Tourism ◽  
Independent Travel ◽  
Tour Guiding ◽  
Practical Implications

Purpose Winescape is the space where wine experiences occur, consisting of both tangible and intangible elements, and its understanding is very important for both the wine and the tourism industry. The purpose of this study is to define the attributes of winescape as seen from the perspective of organized travel. Design/methodology/approach The study uses the netnography approach by analyzing online user-generated content. A total of 118 TripAdvisor reviews for a wine tour company in Piemont, Italy, were coded using NVIVO12 software. Findings Six major elements of winescape were identified: tour guiding, core wine product, tour planning and logistics, complementary activities, food and dining and nature and scenery prominent. When compared to previous research, the findings show that the type of travel (organized versus independent travel) has a significant impact on the perceived winescape. Research limitations/implications As the study refers to a particular type of destination (Piedmont, Italy), and a specific product (private or small group tours), findings may not fully apply to wine regions and market segments of a different kind. Practical implications The proposed winescape model can be used by both practitioners (for enhancing the quality of their products) and researchers (for comparative studies or as a basis for customer satisfaction models specifically tailored to wine tours). Originality/value Organized wine tours as a specific aspect of wine tourism have been neglected in research so far. To the authors’ knowledge, this is the first study to focus on winescape as seen through the lens of organized wine tourists, and the resulting model differs significantly from the existing ones.

THE MAIN FACTORS INFLUENCING THE FUNCTIONING OF HOTEL-RESTAURANT COMPLEXES AND TOURISM IN UKRAINE

2021 ◽  
Author(s):  
Ruslan Skrynkovskyy ◽  
◽  
Sviatoslav Kniaz ◽  
Mariana Khmyz ◽  
Yuriy Tyrkalo ◽  
...  
Keyword(s):  
Economic Crisis ◽  
Methodological Approach ◽  
Tourism Industry ◽  
Species Classification ◽  
Travel Agents ◽  
Factors Influencing ◽  
Travel Agencies ◽  
Main Factors

The article presents the main factors influencing the functioning of hotel-restaurant complexes and tourism in Ukraine. It has been established that hotel and restaurant and tourist complexes are included in the structure of the subjects of tourist activity. It was found that in the period 2013– 2019 the volume of services provided by temporary accommodation and catering companies, travel agencies, travel operators, companies providing other services, in particular, booking and related activities, has an unstable dynamic. It was determined that the dynamics of the total number of inbound (foreign), outbound and domestic tourists who were served by tour operators and travel agents by type of tourism was unstable, since the main reason that negatively affected this trend was the economic crisis of 2013–2015 in Ukraine, caused primarily by the instability of the situation in the political sphere. It was determined that in the species classification of tourism, that is, the distribution of tourists who were served by tour operators and travel agents, the highest is the number of outbound tourists traveling outside Ukraine. It was found that the number of domestic tourists is significantly lower than the number of outbound tourists, since on average for 2011–2020 was 23,6 %, and the lowest was in 2019 – 9,4 %, due to the COVID–2019 pandemic, under the influence of which another economic crisis arose not only in Ukraine, but also in the world as a whole. It was found that the proportion of inbound (foreign) tourists in the period 2011–2020 decreased sharply – from 10,6 % in 2010 to 0,5 % in 2020, the reason for which is the decrease in the attractiveness of the tourism industry of Ukraine for foreign tourists. It is noted that the prospects for further research in this direction are the development of a methodological approach to assessing the quality of tourism and hotel and restaurant services.

Are all Asian tourists the same? Chinese versus Japanese dining satisfaction

2020 ◽  
Vol 122 (11) ◽  
pp. 3529-3545
Author(s):  
Juwon Choi ◽  
Hyeongjin “Harry” Jeon
Keyword(s):  
Local Food ◽  
Marketing Strategies ◽  
Multivariate Statistical ◽  
Content Type ◽  
Tourist Destinations ◽  
Environment Quality ◽  
Chinese Tourists ◽  
Quality Of Food ◽  
Japanese Tourists

PurposeWith a focus on tourists' dining experiences, this study aimed to identify food neophobic tendencies and dining attributes that affect dining satisfaction and to compare these factors between two nationality groups – Chinese and Japanese.Design/methodology/approachFrom a paper-based survey, 380 usable responses were collected from inbound Chinese and Japanese tourists at an international airport in Korea. Bivariate and multivariate statistical analyses were employed.FindingsChinese tourists' level of dining satisfaction was related to their food neophobic tendencies as well as to the food, environment and service quality. Japanese tourists perceived quality of food and service only as important, and environment quality and food neophobic tendencies were not related to their dining satisfaction.Research limitations/implicationsThe findings of this cross-cultural study can be used to improve understanding of international tourists' perceptions and food-related personality traits and have implications for increasing favorable attitudes toward local food at tourist destinations. Destination marketing organizations and local restaurateurs can use the results to develop marketing strategies tailored to each tourist segment.Originality/valueSuccessful marketing strategies for promoting a tourist destination must consider how tourists view the local food as an aspect of the destination attraction. Many studies have considered all Asians as a single homogeneous entity, specifically in comparison with Westerners. This study attempted to debunk the myth of homogeneity by comparing two Asian countries, which may differ in regard to their dining satisfaction.

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