The Impacts of Culinary Training on Healthful Food Preparation

ABSTRACT

The purpose of this study is to evaluate the impacts of different culinary training programs (certified, culinary degree, apprenticeship) on chefs' nutrition education, attitude toward healthful food preparation, and practices of healthful food preparation. Furthermore, the barriers to healthful food preparation practices will be determined. A total of 400 chefs representing independent restaurants in Oklahoma were randomly selected to participate in this study. The total response to the mailings, telephone invitations, and reminders generated 137 (34.25%) completed questionnaires. The findings implied that culinary degree education will be the leading trend in the future culinary training. Moreover, different culinary training techniques do influence the chefs' attitudes toward healthful food preparation. However, the level of training does not make any difference on chefs' nutritional knowledge and practices of healthful food preparation.     

Exploring Marketing Strategies for Culinary Tourism in Hong Kong and Singapore

This study focused on Hong Kong and Singapore and sought to explore culinary tourism development and marketing strategies and contents. The study also analyzed the framework of marketing strategies for developing culinary tourism from a resource-based theory perspective. The methodology primarily involved in-depth interviews with strategy planners on tourism boards and content analysis of academic documents and official publications on tourism as means for exploring marketing strategies for culinary tourism in Hong Kong and Singapore. The results showed that, although Hong Kong and Singapore do not have abundant natural resources to develop more diverse tourism experiences, they do have a diversified dietary and cultural background, and with a combination of tourism and creativity they could develop culinary tourism that is innovative, diverse and likely to attract attention. The public and private sectors could form strategic alliances to enhance the attractiveness of tourism through different marketing strategies and thereby present an image of the destination's culinary culture.     

The integration of nutrition components into culinary programs: perspectives of experts and educators

ABSTRACT

Consumers are increasingly eager for healthier food selections, but not at the expense of taste. As the foodservice industry continues to respond to these trends, graduates from culinary and hospitality programs are expected to be trained to meet these changing needs. The aim of the study was to compare industry experts’ and educators’ perceived importance of nutritional competencies in culinary curriculum, as well as the perceived barriers to integrate nutritional competency in accredited culinary programs. The study analyzed data provided by two U.S.-based groups of participants: (1) culinary and industry experts, and (2) educators in culinary and hospitality management programs. Results indicate that experts view nutritional competency as important to a student’s program of study and that success depends on educators meeting these competencies. However, the analysis reveals that educators significantly undervalue the importance of nutritional competency placement in curriculum and overrate how well they are preparing culinary graduates.     

Investigating the Structural Relationships Between Food Image,Food Satisfaction,Culinary Quality,and Behavioral Intentions: The Case of Malaysia

This study was designed to test a theoretical model determining the relationships among tourists' perceived food image, food satisfaction, culinary quality, and behavioral intentions. The structural relationships between the variables were examined by adopting a structural equation modeling (SEM) approach, and the empirical data was collected in Malaysia. Analysis of findings revealed that (a) tourists' perceived food image played a role in directly influencing food satisfaction and quality of culinary experience (culinary quality); (b) food image influenced tourists' behavioral intentions through culinary quality; (c) tourist satisfaction with their food experience directly affected perceived quality of their culinary experience and behavioral intentions; and (d) tourists' behavioral intentions were directly affected by their evaluation of culinary quality. This study concluded that food was an imperative contributor in destination tourism due to its capability in influencing tourists' perceived image, food satisfaction, culinary quality, and consequently impacting tourists' behaviors in the selection of a travel destination.     

Understanding the impact of culinary brand equity and destination familiarity on travel intentions

This paper explores determinants of brand equity and the role of destination familiarity for travel intentions in culinary tourism from the perspective of foreign tourists. This analysis advocates four elements for brand equity (brand loyalty, brand image, perceived quality and brand awareness) for culinary travel intentions in Taiwan. Building on extensive literature, this study developed and empirically tested a model of the relationship using survey data collected from 407 foreign tourists from ten regions. The results indicate that there is a direct positive relationship between brand equity and travel intentions in culinary tourism. Moreover, the study recognizes the moderating role of destination familiarity, which positively moderates the effect of brand loyalty and perceived quality on travel intentions.     

An innovative approach to the intellectual property in haute cuisine

The paper investigates the relationship between the culinary innovation process (divided in two stages: idea generation and idea transformation) and the role of creativity protection. The aim is to understand how chefs protect their creativity and their innovation outcomes. The analysis is based on a sample of 132 Italian Michelin-starred chefs. The study sheds light on creativity and innovation domains in the hospitality environment where organizations have to continuously innovate in order to maintain a defensible competitive position. It identifies five “barriers against imitation” by competitors: “listening to clients’ needs”; “chef’s own creativity”, “systematic approach to creativity”; “knowledge based feasibility”; “accumulated professional skills”. The paper represents an initial effort to examine creativity protection concepts in the gastronomy sector, which are still unexplored. It contributes to a better understanding of how to protect the intellectual property in a sector where the applicability of law-based intellectual property systems is very low.     

Developing a core competency model of innovative culinary development

This research investigates core competencies of innovative culinary development (ICD) by deep interviews, Delphi and Analytic Network Process (ANP). Stage I of this research employs a Delphi study that involves 16 participants to provide initial innovative culinary competencies based on 20 interviews of executive chefs, R&D managers and culinary artists. After gaining the consensus from the experts, dimensions and items of competencies are identified during Stage II. Also, ANP is adopted to determine the relative weights among the competency criteria and emphasize the interdependent relationships, thus increasing the accuracy of the results.     

Impact of human resources practices on employee creativity in the hotel industry: The impact of job autonomy

ABSTRACT

This study aims to offer a holistic model for human resource practices, affective commitment, job autonomy, and employee creativity. It examines the factors that create conditions for bringing forth creativity in employees. Data were collected from 440 employees drawn from 35 hotels using a structured self-administered questionnaire. Confirmatory factor analysis and hierarchical regression analysis were used to analyze the data. The findings of the study reveal that affective commitment was acted as a mediator between human resource practices and employee creativity while job autonomy was acting as a moderator between affective commitment and employee creativity. This article contributes to a better understanding of the effect of human resource practices on the commitment level of employees working in the hotel industry and provides evidence that commitment acts as a mediator between the factors of human resources practices and employee creativity.     

The Relationships Among Brand Equity,Culinary Attraction,and Foreign Tourist Satisfaction

This study links the concepts of brand equity, culinary attraction, and tourist satisfaction from the perspective of foreign tourists at the night market. Specifically, this study posits that culinary attraction mediates the relationship between brand equity and tourist satisfaction and that the sub dimension of brand image mediates the relationship between brand awareness and utilitarian value. A survey of 456 foreign tourists who have experience with Taiwanese night market tourism is analyzed to test the hypotheses. Mediation tests procedure provides support for the hypotheses, and an extension of structural equation modeling is used to confirm the results of this study.     

A pilot study of the co-creation experience in traditional Cantonese teahouses in Hong Kong

The dying out of traditional foodways calls for urgent attention from local culinary sources to sustain cultural identity. This study aims to examine how the remaining traditional Cantonese teahouses have survived in modern society and how they have an irreplaceable value in the minds of the locals. In addition, the study examines how the Cantonese teahouses draw the attention of tourists as a symbolic cultural attraction in Hong Kong. Using a qualitative approach, 2 experienced managers and 10 customers (including locals and tourists) were interviewed. The findings suggest that the co-creation experience of traditional Cantonese teahouses is irreplaceable as it represents the local culture in Hong Kong. Such culinary culture also provides a unique and memorable food experience in the minds of both locals and tourists for various reasons such as customer interaction, yum cha culture, and the local lifestyle.     

Crisis Management Planning to Restore Tourism After Disasters

SUMMARY

The tourism industry is vulnerable to natural and human induced incidents such as terrorist attacks, political instability, flood and earthquakes. On September 21st 1999, a devastating earthquake struck Taiwan which caused severe damage to both local people and the tourism industry. This paper proposes an innovative integrated approach that could be adopted as a crisis management plan for Taiwan to restore its tourism industry. A thorough review of the crisis management literature is introduced and examined to generate an integrated crisis management framework. It is anticipated that this framework could accelerate tourism recovery by showing secure images for tourists, and hence the competitiveness of a tourist nation could be enhanced through sound crisis management practices.     

Understanding corporate philanthropy in the hospitality industry

This study makes a unique contribution to the corporate social responsibility literature, both from a theoretical perspective and corporate philanthropy (CP) perspective that has been under-researched so far. Specifically, it extends the investigation of the motives of CP to the hospitality industry in the emerging country of Taiwan and is the first examination of the determinants of CP in the hospitality industry based on the value enhancement (VE) and agency cost (AC) theories. Previous studies found that either AC or VE determinants, not both, play a major role in making philanthropy decisions. This study reveal new and interesting findings using the data from 13 publicly traded hospitality companies in Taiwan collected between 1996 and 2011. Panel regression test results show that both VE determinants (labor intensity and profitability) and AC determinants (board size and the ratio of independent directors to total directors) were found to be significant factors in explaining the discretionary behavior of CP in the hospitality industry. Furthermore, the lagged philanthropy-to-sale ratio was also significantly related to CP decisions in the hospitality industry in Taiwan, suggesting that the behavior of CP in the Taiwanese hospitality industry is persistent. The possible explanation is that changing philanthropy pattern may lead to market-adverse expectations and reactions and damage the reputation of companies.     

Validating a multidimensional perspective of brand equity on motivation,expectation, and behavioural intention: a practical examination of culinary tourism

This study presents a brand equity theory of culinary tourism by integrating behavioural theory with the mediation-moderation model. The culinary tourism brand-equity model underscores the value of tourists’ expectations as a means to enhance the effects of travel motivation on behavioural intention. This study empirically tests this theory using a sample of 513 foreign tourists and provides evidence that travel motivation mediates the relationship between the four critical attributes of brand equity and behavioural intention. Furthermore, the results confirm the interrelationships within brand equity and reveal that tourist expectations positively moderate the relationship between travel motivation and behavioural intention. Implications for theory, research, and practice are discussed.     

Constructing Indicators of Culinary Tourism Strategy: An Application of Resource-Based Theory

A tourism destination that seeks to develop culinary tourism products must combine the featured culinary cultures with tourism resources to support the culinary tourism strategies. A concrete strategic framework will aid tourism destinations in identifying local culinary products and experiences and creating promotional strategies and tools for the development of local culinary tourism. The purpose of this study is to construct a strategy framework and indicators for culinary tourism in Taiwan based on resource-based theory (RBT). This study included a qualitative document analysis, a literature review, in-depth interviews, and application of the Fuzzy Delphi method. The results show a culinary tourism strategy framework consisting of four dimensions and 75 indicators. The four dimensions are resources, capabilities, strategy, and education. The four dimensions are comprised of 10 factors (strategies) with a total of 75 indicators. In addition to its practical implications, an important contribution of this study is its application of RBT to develop national culinary tourism resource and strategy planning.     

The relationships among professional competence,job satisfaction and career development confidence for chefs in Taiwan

This study explores the relationship among professional competence, job satisfaction and the career development confidence for chefs, and examines the mediators of job satisfaction for professional competence and career development confidence in Taiwan. The analytical results demonstrate that work attitude was the most influential construct for professional competence, and culinary creativity had the lowest reported ratings. Job selection satisfaction showed higher ranking than current job satisfaction. The structural equation modeling results showed that professional competence significantly affects job satisfaction, and that job satisfaction predicts actual career development confidence. Additionally, job satisfaction mediated the influences of professional competence and career development confidence. The implications of these findings are discussed.     

Exploring the Relationships Between Hotel Management Courses and Industry Required Competencies

ABSTRACT

Recently, higher education in Taiwan for the hospitality industry has grown dramatically. However, hospitality education is still considered a relative newborn in comparison with other programs. To develop effective programs, it would be appropriate to investigate competencies that influence career success in the hotel industry and the courses that nurture those important competencies.

A researcher-developed survey instrument was used to collect data from 200 industry professionals. Instrument reliability and validity were reported. The results revealed the competencies relating to communication and adaptability most influenced career success. Moreover, Finance/Marketing/Personnel Management, Foreign Languages, and Communications & Quality Management curriculum dimensions were significantly related to competencies of “communication skills & adaptation to environmental changes.”     

Role of destination competitiveness and national corruption in hotel performance: A study of developing economies of Central America

ABSTRACT

The objective of this study was to investigate the relationship between destination competitiveness (DC), national corruption and hotel performance (HP). A panel data analysis was applied to the Central American region. The results reveal that corruption has an impact on DC and HP. Such findings are important for the region as many of the countries are battling high levels of corruption while developing tourism industry. In addition, DC was found to have a unidirectional impact on HP. These findings provide a number of theoretical and managerial implications, reinforcing the role of a “shadow” economy and the importance of tourism.     

Developing a Forecast System for Hotel Occupancy Rate Using Integrated ARIMA Models

Abstract

International tourist hotels play a consequential role in the development of the tourism industry. The occupancy rate is usually considered a pertinent indicator in measuring the performance of the hotels. This study employs the ARIMA and ARIMA transfer function model incorporated with the Box-Cox transformation function for the forecasting of occupancy rate. The results of this research find two explanatory variables strongly affect the occupancy rate: one is the numbers of tourists and the other is the Taiwan/ Japan foreign exchange rate. The forecasting shows slow rising of the occupancy rate for the international hotels in Taiwan; it will reach 64.67% by the year 2000. The forecast of the occupancy rate provides important information tor both government agencies and hotel managers so that corresponding management strategies can be made.     

Creativity in the business of circus

ABSTRACT

This semi-ethnographic research is an exploration of the creative process from the unique perspective of the circus business. It examines from an interpretivist perspective how circus companies collaborate in the generation and manifestation of ideas, balancing the demands of maintaining a strict physical training regime with devising the circus aesthetic for an expectant audience. The focus of the research is a retired aerial trapeze artist and company director supported by contributions from semi-structured interviews with nine contemporary circus directors and an arts policy officer. Issues were identified from attending three circus network events providing an opportunity to conduct an online questionnaire resulting in thirty-nine responses. Following thematic analysis across all data, key themes emerge identifying networked creativity, productive creativity and intrinsic creativity which correlates to conceptual models of creativity and innovation in organisations. Preliminary findings suggest that networks, skills and intrinsic motivation are integral to creativity within the circus business environment. Whilst this may not be unique to circus, the depth to which it is experienced and its inter-relationality to the form, is readily apparent. This has potential interesting implications for further research within a circus context as well as implications for further exploration of practice in other creative sectors.