Touristic Gazing and Tasting in the Cambodian Cuisine

2021 ◽  
Vol 5 (3) ◽  
pp. 129-143
Author(s):  
Lindsay Neill ◽  
Lalin Say
Keyword(s):  
Food Service ◽  
Social Enterprises ◽  
Service Encounters ◽  
Value For Money ◽  
International Tourist ◽  
Research Themes ◽  
Food Experience ◽  
Key Drivers ◽  
Cooking Classes ◽  
Significant Point

Cambodian food tourism, particularly in Battambang Province, provides an excellent opportunity to generate increased tourist numbers and to create a significant point of difference within a globalized and highly competitive tourist marketplace. Responding to that nexus, this research explores international tourists' feedback from their food experiences in Battambang Province, Cambodia. This research used data gleaned from TripAdvisor about seven restaurants in Battambang that offered international tourist food experiences. Those restaurants included restaurants that were also social enterprises, restaurants with cooking classes, and stand-alone restaurants. From that cohort our research used 118 reviews that, through thematic analysis, we distilled into our research themes. The research identified six themes as key drivers for the tourist food experience in Battambang. They included: experiencing the taste of Cambodian food; service encounters and environment; food price and value for money; socialization with local people and other tourists in an educational environment; authenticity and helping the community. Consequently, this research not only provides a valuable and unique insight for potential tourists and academics, but also illuminates valuable strategies for locals who wish to provide future tourist food experiences in Battambang.

scholarly journals Tackling Food Waste in All-Inclusive Resort Hotels in Egypt

Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 2056
Author(s):  
Ahmed E. Abu Elnasr ◽  
Nadir Aliane ◽  
Mohamed F. Agina
Keyword(s):  
Food Waste ◽  
Eating Habits ◽  
Raw Materials ◽  
Ethical Problem ◽  
National Level ◽  
Food Service ◽  
Structured Interviews ◽  
Key Drivers ◽  
Hotel Managers ◽  
Resort Hotels

Food waste remains a serious economic, environmental, and ethical problem, whether globally or at a national level. The hospitality industry is responsible for more than one-third of food waste. This study investigated the tackling of food waste in all-inclusive hotels from an employee perspective. It explored employees’ perceptions of the causes and driving factors behind food waste, and considered why food waste occurs, and how best to reduce waste to the minimum. A total of 47 semi-structured interviews were conducted with managers and chefs employed in all-inclusive hotels in Hurghada, Egypt. Critical insights that emerged from the findings include that guest behavior, background, and eating habits, along with the nature of the unlimited pre-paid services offered by all-inclusive programs, are the main drivers for food waste. Furthermore, the operation’s routine and the practices of all-inclusive hotels contribute to food waste, with a lack of technology employed to tackle food waste practices. In addition, inappropriate practices of all-inclusive hotel employees during the food service cycle contribute negatively to food waste. The low room rate package of all-inclusive hotels obliges hotel managers to purchase food raw materials of inadequate quality. Consequently, the final products are below guest expectations and increase the level of food waste. The findings also indicate that guest attitudes and preferences are perceived as key drivers of food waste. This research presents an examination of staff perspectives of the causes of food waste and how to effectively reduce it in the context of an all-inclusive resort. The results have theoretical implications and implications for practitioners.

scholarly journals Tourists of the Future

2020 ◽  
Author(s):  
Clare Lade ◽  
Paul Strickland ◽  
Elspeth Frew ◽  
Paul Willard ◽  
Sandra Cherro Osorio ◽  
...  
Keyword(s):  
Travel Demand ◽  
Supply And Demand ◽  
Tourism Industry ◽  
International Travel ◽  
Drivers Of Change ◽  
Mass Tourism ◽  
International Tourist ◽  
The Future ◽  
Key Drivers ◽  
Tourist Behaviour

Today, more and more people are travelling than ever before, with 1.5 billion international tourist arrivals recorded in 2019 and the forecasted 1.8 billion international arrivals set to be reached well before its predicted 2030 (UNWTO, 2019; 2020). Traditionally, the wealthier industrialised world has predominately been responsible for both the supply and demand of tourism. However, in recent years a gradual shift has occurred with new destinations beginning to challenge these traditional destinations. There is the expectation that 57% of all international tourist arrivals will be in emerging destinations by 2030 (UNWTO, 2017). The rise of the middle class has resulted in more of the world’s population gaining access to leisure time and the means to increased international travel. Travel experiences in the past have typically consisted of sun, sand and surf type holidays. Tourists are no longer content with these passive activities, rather seeking more experiential and engaging travel experiences instead. This suggests a change in demand from the mass tourism holidays of the 1970s and 1980s to more individualised tourist experiences (Sharpley, 2005). Drivers of change contributing to these changes in travel demand include increased globalisation along with a variety of economic, social, political, technological and environmental trends (Dwyer et al., 2008). Chapter 2 discusses the key drivers of change, along with several trends considered to have an impact on the future development of the international tourism industry. This chapter explores some of these trends further in the context of future tourist behaviour, namely smart tourism, virtual tourism, smart boredom, super sabbaticals and solo travellers.

The modern Canadian restaurant: food for thought

2017 ◽  
Vol 9 (4) ◽  
pp. 442-450 ◽  
Author(s):  
Bill J. Gregorash
Keyword(s):  
Best Practices ◽  
Design Methodology ◽  
Service Industry ◽  
Food Service ◽  
Academic Experience ◽  
Content Type ◽  
Doctoral Research ◽  
Food Experience ◽  
Practical Implications ◽  
Better Than

Purpose The purpose of this paper is to present the key food experience factors that affect a consumer’s restaurant meal enjoyment. It considers the effects on the dining experience that come from enhancements in today’s restaurants and the advent of the foodie customer. The paper reviews the modern restaurant scene in Canada and how best practices have created non-events despite differentiation attempts among producers of hospitality experiences. Design/methodology/approach In this paper, the literature regarding current practices in modern restaurants is reviewed, along with a discussion of the foodie consumer. Analysis draws on the theory that many transactions in hospitality are mundane and few offer meta-hospitality memorable moments. Findings With the expanding range of restaurant choice across Canada – serving better-than-ever food options in green environments in unique servicescapes – it would appear that these are the golden years of the food service industry. Yet the reality could be that consumers are walking away feeling that all gastronomic experiences are equally mundane. Practical implications An examination of the way we approach food service as entertainment and escape is called for. Examining hospitality trends is part of what makes the industry a source of fascination for consumers and researchers. Originality/value The author’s culinary background as a professional chef and his recent academic experience, including his doctoral research in a related topic, enriches the originality of this article.

Discharge Reductions: Value for Money?

2003 ◽  
Author(s):  
R. G. Morley ◽  
J. Waring ◽  
R. Coates ◽  
R. H. Taylor
Keyword(s):  
Historical Record ◽  
Nuclear Industry ◽  
Policy Framework ◽  
Value For Money ◽  
External Pressures ◽  
Wide Range ◽  
Decision Making Processes ◽  
Current Context ◽  
Key Drivers ◽  
The Uk

The paper uses the historical record of radioactive discharges from BNFL’s Sellafield reprocessing site in the UK and seeks to identify what have been the key drivers for change, particularly over the past 20 years of significant discharge reductions. The paper examines the current context for ongoing and future discharges from the site, including intergovernmental commitments such as the OSPAR Sintra statement and the developing UK policy framework, together with BNFL’s work with a wide range of ‘green’ stakeholders. The paper outlines the principal components of BNFL’s decision-making processes for discharge control and abatement, and how these interact with the relevant external pressures. It then analyses whether the overall drivers and outcomes align with the declared desire of the UK government to ensure that the taxpayer receives value for money in the new national arrangements for managing legacy wastes from the nuclear industry.

scholarly journals Ordering Fast Food: Service Encounters in Real-Life Interaction and in Textbook Dialogs

2012 ◽  
Vol 34 (2) ◽  
pp. 151 ◽  
Author(s):  
Hanh thi Nguyen ◽  
Noriko Ishitobi
Keyword(s):  
Conversation Analysis ◽  
Communication Skills ◽  
Fast Food ◽  
Communicative Competence ◽  
Real Life ◽  
Food Service ◽  
Small Sample ◽  
Service Encounters ◽  
Interactional Competence ◽  
Materials Development

In this paper we compare authentic fast-food ordering transactions with EFL textbook dialogs in order to assist teachers and materials writers in the development of students’ communication skills. Using conversation analysis (CA) and drawing on the concepts of communicative competence and interactional competence, we first provide a detailed description of a small sample of real-life transactions and then compare these with the dialogs in textbooks used in Japan, including some successive editions. We demonstrate that the textbook dialogs differ from the recorded real-life interactions in the sequencing of actions and completeness of actions. In the context of the findings, we suggest implications for language teaching and materials development. 本論は、学習者のコミュニケーション能力の育成を目指す教師や教科書執筆者に助力するため、ファストフード店での注文のやりとりについて、オーセンティックな対話とEFL教科書にある対話文とを比較する。会話分析（CA）の手法を用い、コミュニケーション能力やインタラクション能力の概念に基づいて、まず現実のやりとりのデータサンプルを詳細に記述し、その後日本で使われている教科書の対話文と比較する。ここで検証された教科書の対話文が、録音された現実のやりとりとは一連の行為進行や行為の完了の面において異なっているということを論証する。この研究結果に照らして、言語教育や教材開発への提案を行う。

Consumer requirements for milk and milk products - current and future trends

2000 ◽  
Vol 25 ◽  
pp. 1-17
Author(s):  
N. White
Keyword(s):  
New Technologies ◽  
Food Service ◽  
Drivers Of Change ◽  
Milk Products ◽  
Food Purchasing ◽  
Consumer Benefits ◽  
Manufacturing Sectors ◽  
Key Drivers ◽  
Method Of Production ◽  
The Impact

AbstractConsumer requirements for milk and milk products have changed dramatically over the last 30 years and will continue to develop. Key drivers of change are explored and opinions given on what will be the impact of these changes in the make up of the population, lifestyles and attitudes on food purchasing and consumption in general and on the dairy sector in particular. The dairy sector has the opportunity to meet many of the requirements of current and future consumers in terms of diversity, healthiness, method of production and value for money. Processors will then have to ensure that they can modify existing products in terms of composition and packaging/presentation to meet the needs of various niches in each consumer product sector. Functional properties will become ever more important for the emerging food-service and food manufacturing sectors. Underpinning the development of all new technologies and methods of production must be a recognition that systems must be environmentally friendly, provide healthy and high quality products and deliver real consumer benefits in terms of taste, value or some other parameter. It is not sufficient for the technology simply to deliver production cost benefits if these are not to be passed on to the consumer - particularly if the technology of doing this is seen as being “unnatural”.It is also suggested that the industry and its core products already possess a number of key attributes relevant to today's consumer in terms of such parameters as “natural”, “healthy” and “diversity” but that insufficient funds are being expended in communicating these benefits to consumers and opinion formers.

Does the importance of hotel attributes differ for senior tourists?

2014 ◽  
Vol 26 (4) ◽  
pp. 610-628 ◽  
Author(s):  
Meltem Caber ◽  
Tahir Albayrak
Keyword(s):  
Customer Satisfaction ◽  
The Netherlands ◽  
Design Methodology ◽  
Food Service ◽  
The Other ◽  
Value For Money ◽  
Market Segments ◽  
Content Type ◽  
Training Programmes ◽  
Practical Implications

Purpose – The purpose of this study is to identify the importance of hotel attributes for pre-senior and senior tourists when selecting a hotel. Design/methodology/approach – Three market segments (German, Dutch and British) were selected as the sample of the research. The Callan and Bowman’s (2000) scale was employed and data obtained from 13 five star hotels in Antalya, Turkey. Findings – Results of the study showed that “value for money” and “availability of organized entertainment in the hotel” were important attributes for senior British tourists when compared to other participants. Dutch senior tourists attached more importance to food service attributes (“small food portions” and “special dietary menus”) than did the other respondents. Practical implications – Research results confirmed the importance of staff attributes (“politeness of staff” and “friendliness of staff”) for customer satisfaction. This finding highlights the need for training programmes targeting hospitality employees, with a specific focus on meeting customers’ demands for receiving friendly and polite service. Originality/value – The present study intends to contribute to the literature on senior tourist market by identifying the importance of hotel attributes for three market segments (Germany, England and The Netherlands).

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