scholarly journals FOOD AND BEVERAGE EXPERIENCE IN TOURISM IN THE CONTEXT OF EXPERIENCE ECONOMY

2021 ◽  
Vol 4 (2) ◽  
pp. 409-420
Author(s):  
Eray Polat
Keyword(s):  
Experience Economy ◽  
Food And Beverage

Network hospitality in the share economy

2017 ◽  
Vol 29 (9) ◽  
pp. 2444-2463 ◽  
Author(s):  
Allison Wiles ◽  
Alleah Crawford
Keyword(s):  
Tourism Industry ◽  
Experience Economy ◽  
Content Type ◽  
Travel And Tourism ◽  
Food And Beverage ◽  
Future Intention ◽  
Data Source ◽  
Research Questions ◽  
Functional Experience ◽  
Feeling At Home

Purpose The purpose of this study was utilize the experience economy to assess the value of the network hospitality experience for the guest and to develop a better understanding of network hospitality as a unique alternative to traditional lodging. Design/methodology/approach This study used a mixed-methods approach, relying on content analysis and interpretive phenomenological analysis to answer the research questions. Guest reviews of hosts for a lodging-specific network hospitality website were used as the data source for this study. Findings The educational dimension of the experience economy was most represented during network hospitality experiences. Additionally, the factors that create value for network hospitality users include verbal communication, a sense of feeling at home, engagement in entertainment, food and beverage and the functional experience while the spirit of network hospitality, reciprocity and desire for continuation through future intention can have a great impact on the travel and tourism industry. Originality/value This research adds value to the current literature by providing a better understanding of the experience economy at work in network hospitality, primarily education and esthetics. Additionally a better understanding of what factors of the network hospitality experience create value for guests is developed. This work focuses on a fast-growing substitute for traditional lodging and therefore needs to be better understood.

scholarly journals Gastronomic Tourism as a Way of Forming Impressions

2021 ◽  
Vol 110 ◽  
pp. 06002
Author(s):  
Natalia Ovcharenko ◽  
Elena Galenko ◽  
Iuliia Orlovskaia ◽  
Elena Shumakova
Keyword(s):  
Host Country ◽  
Volume Growth ◽  
Experience Economy ◽  
The Core ◽  
Tourist Flows ◽  
The World ◽  
Tourist Experience ◽  
Food And Beverage ◽  
Full Immersion ◽  
Public Catering

Since the second half of the 2000s, gastronomic tourism has been the most dynamically growing segment of tourism around the world: up to 1/3 of the tourist’s expenses in the destination are expenses for food and beverage. The importance of gastronomy in the context of the experience economy has grown many times: gastronomy has ceased to be only a function of ensuring the tourist’s stay in the destination, along with accommodation and transport – it becomes the core of the tourist experience, a means of penetrating the history and culture of the destination, receiving the brightest and deepest emotions. Against the background of increasing globalization and ever-greater “seen” by the average tourist, there is a burning out of interest in traditional tourist activities; for example, sightseeing is no longer enough, and tourists require full immersion in the culture of the host country/region, and even more – they want to live a small life like a local, and gastronomic experiences that extend beyond the simple consumption of food are able to meet this exacting demand. The increasing tourist flows and the volume growth of public catering indicate the demand for the gastronomic component of tourism, which, in turn, can be one of the main ways to form impressions.

Food and Beverage Management 5e

2019 ◽  
Author(s):  
John Cousins ◽  
David Foskett ◽  
David Graham ◽  
Amy Hollier
Keyword(s):  
Data Protection ◽  
Experience Economy ◽  
Current Trends ◽  
Food And Beverage

Fifth edition of the best-selling textbook updated and revised to take account of current trends such as the experience economy, CSR, connectivity and smart controls, and allergen and data protection laws.

Craft Beer Tourism in Thailand

2021 ◽  
Vol 26 (2) ◽  
pp. 237-239
Author(s):  
Rangson Chirakranont ◽  
Sirijit Sunanta
Keyword(s):  
Distribution Channel ◽  
Experience Economy ◽  
Craft Beer ◽  
Beer Consumption ◽  
Body Of Knowledge ◽  
The Us ◽  
Food And Beverage ◽  
Beer Tourism ◽  
Building Activities ◽  
Consumption Community

The craft beer movement and craft beer tourism are a new global phenomenon that has reached various parts of the world. However, the literature on craft beer tourism mostly focuses on traditional origins of craft beer in Western countries—the US, Australia, and European countries. This research note illustrates how a study of the Thai craft beer movement and craft beer tourism could contribute to the existing body of knowledge. The consumption of non-Western people in non-Western places has been underrepresented in the literature of food and beverage tourism. The craft beer movement has spread to Thailand via urban middle-class Thais who brought the passion for and knowledge of home brewing from the West to Thailand. Brewing lessons, brewery visits, and craft beer events/ festivals have functioned as community building activities for Thai craft beer enthusiasts as well as the main craft beer distribution channel. Craft beer consumption continues to grow despite the Thai alcoholic production law that prohibits home brewing. For future studies, different craft beer tourism activities in Thailand should be analyzed for 1) the adoption of the experience economy framework, 2) the formation of the consumption community, 3) the roles of various stakeholders who differentially contribute to and benefit from craft beer tourism activities, and 4) the role of foreign tourists in the development of craft beer tourism in Thailand.

ANALISIS KOMPARATIF MODEL SPRINGATE DAN ZMIJEWSKI DALAM MEMPREDIKSI KEBANGKRUTAN PADA PERUSAHAAN FOOD AND BEVERAGE YANG TERDAFTAR DI BEI PERIODE 2018

2020 ◽  
Vol 18 (1) ◽  
pp. 147
Author(s):  
Yuni Rachmawati ◽  
Rifani Akbar Sulbahri
Keyword(s):  
Purposive Sampling ◽  
Food And Beverage

Perusahaan Food and Beverage merupakan sektor yang strategis, terlihat dari peningkatan realisasi investasi terbesar dari lima sektor industri lainnya. Menjamurnya perusahaan makanan serta bangkrutnya beberapa industri makanan menjadi tantangan sekaligus ancaman bagi industri ini. Nyonya Meneer, pabrik jamu yang berjaya di masanya dinyatakan pailit pada Agustus 2017. Hal ini mendukung tujuan penelitian yaitu menganalisis kemungkinan kebangkrutan perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia per periode 2018 menggunakan Model Springate dan Model Zmijewski. Melalui purposive sampling diperoleh tiga belas perusahaan Food and Beverage yang terdaftar di BEI periode 2018. Teknik pengumpulan data yang digunakan yaitu dokumentasi dan dianalisis dengan deskriptif kuantitatif dan kualitatif. Menurut hasil perhitungan metode Zmijewski hanya satu perusahaan yang diprediksi mengalami kebangkrutan yaitu PSDN. Sedangkan menurut model Springate terdapat 5 perusahaan yang diprediksi bangkrut yaitu ALTO, INDF, PSDN, ROTI dan SKBM. Sedangkan dari uji akurasi menunjukkan bahwa model Zmijewski memiliki tingkat akurasi lebih tinggi dibandingkan Model Springate yakni 92,3%.

Pengaruh Intellectual Capital, Earning per share, dan Leverage terhadap Nilai Perusahaan Food and Beverage di Bursa Efek Indonesia

Owner ◽  
2020 ◽  
Vol 4 (2) ◽  
pp. 257
Author(s):  
Meltry Anggita Sihombing ◽  
Debora Natalia Hutagalung ◽  
Noviana Siska ◽  
D. Sakuntala
Keyword(s):  
Intellectual Capital ◽  
Purposive Sampling ◽  
Food And Beverage

Penelitian ini bertujuan untuk menguji dan menganalisis pengaruh Intellectual Capital, Earning Pershare, dan Leverage terhadap Nilai Perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia periode 2013-2018. Populasi dalam penelitian ini adalah seluruh perusahaan Food and Beverage yang terdaftar di Bursa Efek Indonesia yang berjumlah 26 perusahaan dengan sampel berjumlah 11 perusahaan dengan periode 2013-2018 selama 6 Tahun serta menggunakan teknik pengambilan sampel yaitu Purposive Sampling. Metode analisis yang digunakan dalam metode penelitian ini adalah metode regresi linier berganda. Jenis penelitian adalah statistik deskriptif dan sifat penelitiannya adalah Explannatory. Hasil penelitian ini menunjukkan secara Simultan (F) Intellectual Capital¸ Earning PerShare, dan Leverage berpengaruh dan signifikan terhadap nilai perusahaan Food and Beverage yang Secara Parsial(T) Intellectual Capital dan Earning PerShare tidak berpengaruh dan signifikan terhadap Nilai Perusahaan. Sementara, Leverage berpengaruh dan signifikan terhadap Nilai Perusahaan Food and Beverage.

Analysis of Factors Affecting Capital Structure in Food and Beverage Manufacturing Company

2018 ◽  
Vol 1 (2) ◽  
pp. 1-14
Author(s):  
Nur Hajja Aini ◽  
St Habibah
Keyword(s):  
Capital Structure ◽  
Firm Size ◽  
Significant Influence ◽  
Fixed Effects ◽  
Random Effect Model ◽  
Manufacturing Companies ◽  
Business Risk ◽  
Growth Opportunities ◽  
Food And Beverage ◽  
The Capital Structure

The purpose of this research to analyze the influence of firm size, liquidity, growth opportunities, tangibility asset, and business risk to the capital structure of listed food and beverage manufacturing companies in Indonesia and Vietnam Stock Exchange from 2010 to 2016. The result shows that the fixed effects model should be appropriate for this study as compared to the random effect model. Capital structure significantly differences between the two countries. Firm size has a positive but insignificant influence on the capital structure in Indonesia, whereas it has a positive and a significant influence on the capital structure in Vietnam. Liquidity has a negative and significant influence on the capital structure both in Indonesia and Vietnam. Growth opportunities have a negative but insignificant influence on the capital structure both in Indonesia and Vietnam. Asset tangibility has a positive but insignificant influence on the capital structure in Indonesia, but it has the negative but insignificant influence on the capital structure in Vietnam. Ultimately, the business risk has a negative and significant influence on the capital structure in Indonesia but has a positive and insignificant influence on the capital structure in Vietnam.

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