The effects of teppanyaki restaurant stimuli on diners’ emotions and loyalty

This research examines the influence of restaurant stimuli (i.e., chefs, service staff, other customers, food quality, and atmospherics) on diners’ emotions and loyalty to teppanyaki restaurants. In teppanyaki restaurants, chefs take orders from diners, prepare food in front of diners, and serve dishes to diners. Although the importance of chefs has been acknowledged by scholars, empirical research on the influence of chefs on diners has been scarce. To augment the literature on how chefs influence diners, this research incorporates “chef’s image” into an extended Mehrabian-Russell model (M-R model) to conceptualize diner loyalty to teppanyaki restaurants. A total of 308 diners from Taiwan were recruited. After examining their completed questionnaires, this study found that chef’s image, service quality, and food quality can affect the positive and negative emotions of diners. Moreover, other diners and restaurant atmospherics affect only the negative emotions of diners. Both positive and negative emotions can affect diner loyalty to teppanyaki restaurants. In addition, the managerial implications of this study are discussed.     

“Just trained to be a chef,not a leader”: A study of head chef practices

ABSTRACT

Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.     

A Consumer-Based Measurement of Tourism Innovation

SUMMARY

The present paper reviews the innovation literature related to tourism and examines the twin problems of operational definitions and measurement of innovation in the tourism sector. A conceptual model is then proposed by which the most relevant aspects of innovation and the most relevant aspects of the “tourism experience” can be integrated conceptually, and which can guide the development of related operational definitions and measurements and lead to a standardization of, and therefore an ability to aggregate, tourism innovation statistics across products, providers, markets and geopolitical regions. The model first categorizes innovations along two dimensions: an “invention-adoption” continuum and an “impact-on-the-tourism-experience” dimension, which includes accessibility, affective transformation, convenience and value. How the use of these categories can direct attention to important definitional and measurement issues are discussed as is how their use can improve the comparability of tourism innovation data collected from disparate sources. Finally, a third dimension, the economic impact of the innovation, is introduced to the model. The paper concludes with implications and guidelines for future research aimed at validating the model described.     

Celebrity chef adoption and implementation of social media,particularly pinterest: A diffusion of innovations approach

Pinterest research is beginning to emerge, in part due to the importance of visually stimulating photos within hospitality and tourism. Photos are popular with many chefs for marketing, with some actively using Pinterest and other social media. Some of the world’s top celebrity chefs are a growing phenomenon as influential leaders of their personal brand as well as other goods, services, and causes. This research reports on a pilot study of how celebrity chefs have adopted and implemented social media, especially Pinterest, using the Diffusion of Innovations as a theoretical framework. The study found that of the top 48 chefs, all adopted Facebook, closely followed by 47 adopting Twitter; just 17 adopted Pinterest. The chefs’ social media and Pinterest implementation varied widely. This study sheds insights about social media, particularly Pinterest, extends innovation diffusion research, and serves as a base for future research of both celebrity chefs and social media.     

Creativity and innovation in the restaurant sector: Supply-side processes and barriers to implementation

Evidence supports creativity and innovation as important drivers of firm performance. However, research in the restaurant sector has focused heavily on ‘culinary’ innovations, with little emphasis on creativity and innovations in marketing, management, processes, and services. This study adopts a broader perspective, exploring sources for creative ideas, the different types of innovations, and barriers to their implementation. The paper reports the findings of a systematic review of restaurant innovation literature and empirical data from interviews with restaurant owners in Australia. Results of the study revealed that restaurant entrepreneurs generate new ideas by 1) imitating the practices of leading competitors and 2) analysing customer feedback. Marketing innovations were the most commonly developed type of innovation, whereas management system innovations were the least developed. Finally, creativity in idea generation and implementation of innovation is restricted by two main challenges: staff resistance to change and customer non-acceptance of new innovations.     

Fine-dining in prisons: Online TripAdvisor reviews of The Clink training restaurants

This study evaluated customer reviews about The Clink restaurants to understand how they are rated and what experience is gained by fine dining in a prison. The Clink Charity runs training restaurants in four U.K. prisons and aims to change attitudes and transform lives through prisoner rehabilitation. This research used an interpretive case study of the Clink restaurants to evaluate online customer reviews posted on TripAdvisor. In total, 3951 reviews were analysed using Leximancer 5.0. The most prominent themes were Food: ‘fine-dining in prisons’, Visit: ‘The Clink ambassadors’, and Prison: ‘the inside and outside divide’. Despite the prison location, customers reported having exceptional, professional and memorable dining experiences delivered by highly trained chefs, and that the front of house staff would rival those in many fine-dining restaurants. Further research is required to confirm how dining at a Clink restaurant may have potentially begun to change the public perceptions of prisoners.     

Tackling food waste in all-inclusive resort hotels

Food waste remains a serious environmental and economic concern within the hospitality and tourism industry. This study therefore investigates how managers, chefs, and employees in all-inclusive hotels view the impact of food waste and extant waste reduction processes in their workplaces. It explores (1) why and how food waste occurs, (2) employees’ perceptions of the reasons behind food waste, and (3) how it can be reduced in all-inclusive hotels. Semi-structured face-to-face interviews were undertaken with 33 individuals working in all-inclusive hotels in Turkey. The findings indicate that guest behaviors, preferences, and attitudes are perceived as the primary stimulants of food waste. The findings also suggest that guests’ cultural backgrounds influence their eating behaviors, further contributing to the volume of waste generated. As such, this study provides a nascent exploration of employee perceptions of the reasons behind food waste, and how best to reduce it, in the all-inclusive resort hotel context.     

Peer-to-peer accommodation experience: A Chinese cultural perspective

With the growing popularity of peer-to-peer (P2P) accommodation worldwide, this conceptual paper reviews and explores Chinese users’ P2P accommodation experiences from a cultural perspective. The paper conceptually explores the influence of Chinese cultural traditions on the P2P accommodation experience. These cultural traditions include renqing (人情), guanxi (关系), mianzi (面子) and yuan (缘). Renqing was revealed to have an enduring impact on Chinese users’ loyalty. A conceptual yuan-based host-guest relationship framework was established including four stages - “to have yuan” (有缘), “match yuan” (投缘), “cherish yuan” (惜缘) and “continue yuan” (续缘). By revealing the influence of deep-seated values underpinning Chinese hospitality, this research contributes to the globalization of hospitality knowledge by painting a new understanding of Chinese user P2P accommodation experiences.     

Selling Anthropocene space: situated adventures in sustainable tourism

Abstract

The Anthropocene is a proposed technical term for a new geological timeframe, but it is also a conceptual tool with the potential to redefine the stakes of contemporary environmental politics. One facet that is often overlooked is that the Anthropocene is a concept with commercial potential, even if the term itself has not been widely adopted. This article presents an investigation of the commercial potential of the Anthropocene idea through the lens of self-described sustainable tourism ventures in The Bahamas. These examples demonstrate some of the ways in which Anthropocene imaginaries participate in the recreation, redesign, and rebranding of specific spaces as emergent “tourism products”, specifically the small island farm and the anthropogenic coral reef. The goal is twofold: (1) to explore the symbolic and material creativity of the Anthropocene idea as its themes are used to extend capitalist innovation, and (2) to examine the Anthropocene idea as a strategy that builds upon existing histories of inequality to enable transnational accumulation in particular locales. As a situated adventure, this article articulates a reflexive mode of political ecological research for the Anthropocene that is equipped to critically articulate emergent practices at the intersection of postcolonial tourism, environmental conservation, and sustainable development.     

The Meaning of Applied Creativity in the Culinary Industry

ABSTRACT

The purpose of this article is to present a study which explores the origin of applied creativity in the culinary industry, in Taiwan. A total of 36 Chinese and Western cuisine chefs from five-star hotels and top restaurants were interviewed to provide the data from this study. The findings indicate that the role of applied creativity in the culinary industry has played a key role in culinary change and evolution in Taiwan. Culinary creativity has its own distinct characteristics, such as time limitations and market acceptance, which are acquired through building blocks of professional skills and experience. The study contributes to understanding the role of applied creativity in the culinary industry.     

Sustainability-oriented Service Innovation: fourteen-year longitudinal case study of a tourist accommodation provider

Abstract

Progressing sustainable tourism requires both an innovative transition from “unsustainable” tourism and innovative research methods to develop theory and concepts for a sustainable tourism. While there are many ad hoc examples of initiatives, there are very few examples of firms systematically recording their medium-term evolutionary progress. This case study of an accommodation provider uses longitudinal data over 14 years, deductive and inductive methods, and comparison with other similar eco-friendly providers, to provide the first exploration of sustainability-oriented innovation by a firm attempting to make transitions. Findings show how important hindsight and insight are for continuous learning, and how broader community sustainability issues influence the owners’ worldviews. Both learning and changing views are required to support innovation. A Sustainability-oriented Service Innovation model is recommended, recognising the characteristics of a service industry where innovation can be an organic process led by humans for humans and consequently more fuzzy in its progress than the clearly defined steps that are suggested by previous research. This model seeks to assist researchers and practitioners to better measure innovative progress of service firms, and develop more relevant strategies to ease transitions towards sustainable business practices.     

The Identification and Implementation of Key Competitive Factors for Tourism Based Firms

ABSTRACT

The main aim of this conceptual paper is to propose means of extending current theoretical approaches to understanding the traveller destination decision process. In order to achieve this, a means of better identifying and implementing strategies within the service system, by utilising a strategic management approach, is proposed. In addition, a number of researchers have argued that service leaders successfully introduce products and services to the market far in advance of customer expectations. It is argued in this paper that such products and services are delivered by innovative organisations, able to assess that the benefits of such innovations will outweigh the costs. The firm attempts to tap “latent” demands that have yet to be fully articulated by the consumer through established expenditure patterns. By tapping into such demands within the consumer psyche, service firms are able to “delight” customers with their creativity and innovation. It is concluded that such a service component has become an integral source for sustainable competitive advantage within a business and strategic planning framework.     

Management challenges with the maintenance of tourism experience concept innovations: Toward a new research agenda

This article suggests a new research agenda within the debates about tourism, the experience economy, and innovation. Knowledge about innovation and value co-creation within experience-based sectors has increased, but most studies focus on the initial steps of the innovation process. We argue that there is a need to focus on challenges that tourism management faces over time when it wishes to maintain innovations in an experience concept. Maintaining such innovations needs to be investigated from an organisational perspective. There are many reasons why it can be challenging to maintain innovative experience concepts over time. We address three important reasons and suggest an analytical model which employs four theoretical constructs namely, the experience concept, the experience system, internal engagement, and external engagement. We illustrate the model by applying it to three case vignettes from experience-based tourism. The case vignettes illuminate how “maintenance” is an important construct within experience innovation research.     

Are students customers? Tourism and hospitality students’ evaluation of their higher education experience

ABSTRACT

Research has suggested that higher education students assume multiple roles during their studies. Moreover, the student-as-customer model has been discussed for years and needs more in-depth discussions than other roles. Few studies have investigated education experiences from this perspective. This research contains two studies. Study one investigates faculty members’ perceptions on students’ roles in higher education and found students should not be considered purely as customers. Other roles were found. Study two investigates students’ perception of their roles in university education and how the education experiences influence their satisfaction towards university choice. A majority of the students see themselves as the “recipient of knowledge”. The six dimensions of higher education experience include “student-centred service” (SCS), “diversity and global citizenship” (DGC), “coproduction of learning experience”, “reliance on teachers” (ROT), “responsibility”, and “whole person development” (WPL). SCS, DGC, ROT, and WPL were found to have significant impact on student satisfaction.     

基于《旅游学刊》关键词计量分析的旅游学科创新力及知识体系构建

既有研究有少量以关键词为研究对象来探讨旅游学科相关信息，然鲜见对学科创新力及知识体系演变与构建的研究。文章以《旅游学刊》2000—2014年载文的书写关键词为研究对象，运用文献计量可视化软件CiteSpace进行数据统计分析，结合内容分析，创新性地将学科创新力测评及知识体系演变结合研究。结果显示：（1）学科创新潜力、创新活力和创新保持力分呈变异V形和倒V形，除2000—2004年的创新潜力和创新活力变化稍大外，2000—2004年的创新保持力、2005—2009年及2010—2014年的各项创新力较为稳定；（2）学科知识体系演变由学科内容及方法的演变来展现，内容为数量-质量-精神层次的演变，方法为质性方法-量化方法-质与量结合的演变；（3）构建由研究内容、方法及目的3大部分组成的旅游学科知识体系框架。文章探讨以《旅游学刊》单一期刊为研究对象，理论建构依据的是“分析性归纳”，强调的是“典型性”，反映的是“高水准旅游学术刊物”这一同质化范围内。     

Mindset matters in purchasing online food deliveries during the pandemic: The application of construal level and regulatory focus theories

Online delivery providers (ODPs), representing a growing hospitality industry sector, are playing an unprecedented role in the coronavirus pandemic. Applying construal level theory and regulatory focus theory, this research investigates how the interplay of construal mindsets and message frames affects consumers’ purchase intention regarding online food deliveries during the pandemic. Two 2 × 2 experiments were conducted in severe and mild pandemic regions and revealed different results in consumers’ responses. Specifically, promotion-framed messages are more effective when matching a “how” construal mindset in severe regions. In contrast, promotion-framed messages are more persuasive in conjecture with a “why” construal mindset in mild pandemic areas. Besides, the persuasion process is mediated through self-efficacy in severe regions but through perceived benefit in mild regions. The study also reveals different moderating effects of risk propensity in the two regions. The findings provide guidelines for ODPs in engaging consumers with online food delivery services.     

What are wilderness areas for? Tourism and political ecologies of wilderness uses and management in the Anthropocene

ABSTRACT

In global imaginaries, wilderness areas are considered to represent the last parts of “original” nature, untouched by civilization and modernization. In most cases, this is misleading as wilderness environments have been exploited, explored and also converted into administrative units in various protected area networks. Indeed, most wilderness areas have been a part of human–environment interactions for a long time and they have been influenced and modified in that interaction. As a result, wilderness is constitutively a cultural and politically loaded idea. While the Western notion of wilderness as a place where “man himself is a visitor who doesn't remain” represents the global hegemonic conservation thinking, it does not necessarily work with different local realities, meanings and use values of “the wild”. In addition, in recent decades, the tourism industry has placed an increasing interest on nature-based and adventure tourism products creating new kinds of ideas and use needs for the remaining wilderness environments. This paper analyzes empirically how wilderness environments and their roles are seen in the context of new and traditional anthropogenic uses and meanings of wilderness areas. More specifically, the paper uses a political ecology approach to evaluate the use and management priorities in the Finnish Wilderness system.     

The impact of tourism on the physical environment

Cohen Erik “The Impact of Tourism on the Physical Environment”, Annals of Tourism Research, Vol. V, No. 2, April/June 1978, pp. 215–237. While moderate and well-distributed tourism may help to upkeep attractions and preserve the environment, tourism as a mass industry poses new environmental risks. This paper is a first attempt to assess systematically the environmental impact of tourism and to spell out the principal factors on which this impact depends: the intensity of tourist site-use, the resiliency of the eco-system, the time perspective of the developers and the transformational character of touristic developments. The environmental dynamics of the tourist ecological sub-system are shown to consist of a constant expansion at the margins and intensification at the mature core, leading to the creation of “contrived” attractions both at the core (as “natural” attractions decline) and the margins (to supplement meager “natural” attractions as tourism expands into less attractive regions). Two major types of measures for environmental protection are discussed: those protecting the environment for tourism and those protecting it from tourism. The need for the second type of measures is emphasized, particularly in developing countries, which face greater environmental risks from tourism than the developed ones.     

Tourism strategies and climate change: rhetoric at both strategic and grassroots levels about growth and sustainable development in Finland

This paper explores how global issues such as climate change are taken into account in tourism strategy texts and contrasts these findings with how the issue is seen at the grassroots level by local businesses. We analyse how both levels approach adaptation to climate change. Using Boltanski and Thévenot's six common “worlds” of justification model for debates on public issues, we analyse the rhetoric of national, regional, and local tourism strategies in Finland and then explore how the rhetoric is employed by interviewing 42 local tourism actors. The strategy analysis shows that strategic documents do not simply describe situations but are active in creating and shaping future development, and how different kinds of “orders of worth” are used, to establish acceptable “universal truths” to shape through consensus how tourism actors think about the sector's future. Results show that at a strategic level, climate change issues are dealt with in an abstract manner, concentrating on the viewpoints of markets and industry, while ecological justification is lacking, and lacks urgency. Operational instructions are not provided for the entrepreneurs. The actors’ interviews show that structural changes in the sector are demanded but both tourism growth and nature's survival are taken for granted.