The ‘Wining and dining’ project — I. ‘The wine adviser’, a deductive database

This section of the paper describes The Wine Adviser, a deductive database on wine, that was developed in the framework of the WINING AND DINING Project in applied artificial intelligence. The Wine Adviser provides information on wines of interest to final customers and restaurant management.     

Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans

The purpose of the present study was to examine the utility of the modified theory of reasoned action (TRA) in predicting tourists' behavioral intention to try the local cuisine in New Orleans. The results indicated that the proposed model had strong predictive ability regarding tourists' intention to try the local cuisine. Attitude and past behavior were significant predictors of tourists' behavioral intention. In addition, the interdependence between attitudinal and normative components was partly supported. Gender had a significant moderating role in the relationships between attitude/past behavior and behavioral intention to experience the local cuisine. Theoretical and practical implications of the findings are discussed.     

The dining experience of Beijing Roast Duck: A comparative study of the Chinese and English online consumer reviews

Currently research investigating travel dining experience from a cross-cultural perspective was limited. This study aimed to compare the domestic Chinese and foreign English-speaking customers’ dining experience of Beijing Roast Duck, a specialty food representing the gastronomic identity of the local cuisine. By employing semantic network analysis of the online consumer reviews, the results identified three common dimensions perceived by both groups, including the food, the restaurant and the occasion for dining out, and the service encounter. However, the domestic and foreign customers differed in their orientation about the aspects of the service encounter that they cared about. They also showed substantial differences in their perception about value for money as well as the cultural and experiential nature of the meal. The study also attested to the utility of the semantic network analysis method to uncover the rich information contained in the vast user generated content online.     

Government websites for promoting East Asian culinary tourism: A cross-national analysis

The content of government tourism websites is very important for promoting a tourist destination's exciting cuisine and food culture. These websites help to shape a country's, region's or locality's culinary-cultural image; they create a virtual experience for culinary tourists. This study explores the contents of the cuisine and gastronomy websites of Hong Kong, Japan, Korea, Singapore, Taiwan and Thailand, analyzing the techniques used to introduce and promote these East Asian tourist destinations' cuisine and food culture. Specifically, the researchers examined the capacity of government websites to introduce and advertise traditional and local foods, restaurants, gastronomic tours, recipes and culinary cultures (including table manners and other dining customs). They also looked more generally at culinary tourism marketing strategies, including the use of restaurant guides and certifications.     

The missing component in the ‘greening’ of tourism: The environmental performance of the self-catering accommodation sector

The self-catering accommodation sector has witnessed substantial growth for well over 20 years due to a range of factors, including increases in second home and holiday home ownership and property investment. During this time, debate has arisen over the impact of such ‘holiday homes’ on local communities and rural economies. However, today they are also a substantial element of tourism supply in the self-catering accommodation category in many rural areas, which has largely been ignored and particularly so in the context of the ‘greening’ of tourism and environmental performance (EP) of tourism enterprises. This article aims to address this paucity of attention. First, the background to the ‘greening’ of tourism and tourism enterprises is established and the significance of this to self-catering accommodation. Subsequently, the main findings of a survey into the EP of self-catering accommodation undertaken in the Lake District National Park are discussed.     

BYOB as a risk-reduction strategy (RRS) for wine consumers in the Australian on-premise foodservice sector: Exploratory insights

This baseline exploratory study investigated the main drivers of perceived risk of wine consumers in the Australian restaurant environment and the effectiveness of bring-your-own-bottle (BYOB) of wine as a risk-reduction strategy (RRS). The BYOB ‘culture’ is well-established with 22% of respondents reporting they engaged in BYOB the last time they dined out. The main drivers of risk were: ordering a wine that complements the meal (functional); ordering a wine that suits the occasion (functional); choosing wines that will please the dining group (social); fear of being caught driving while intoxicated (physical); and the reputation of the restaurant (functional). Functional risk was by far the most significant risk type, followed by physical and social risk. The risk measurement scale returned a Cronbach alpha of 0.69 indicating the model had acceptable reliability for an exploratory study. In testing the relationship between risk types and using BYOB as a RRS significant correlations exist between functional risk and engaging in BYOB when celebrating a special occasion (H₂); social risk to bring wines that please the dining group (H₃); financial risk to combat high prices on wine lists (H₄); and time risk to avoid the inconvenience and time spent on selecting, ordering and waiting for a wine to be fetched and opened (H₅). These findings suggest that BYOB should be recognised as a RRS in its own right.     

An Analysis of Regional Positioning and Its Associated Food Images in French Tourism Regional Brochures

Summary

The image of France has often been associated with that of food and wines and images of food products, vineyards and restaurants have traditionally dominated national and regional promotional strategies and tour operators' brochures alike. Indeed, food represents a powerful eye-catcher and a strong symbol of quality of life and authenticity, as a result it has represented an important theme used in advertisements. However, the food theme is in fact multiple and can also be used to portray symbols of cultural identify, communication and status. Therefore, the present study first aims at identifying the different food images that can be used by tourism advertisers in their promotional material. Secondly the study aims at investigating how different food images can be used for specific destinations' positioning strategies. The research uses a content analysis to identify the types of food images used in 19 French regional tourism brochures. Results show that country products/dishes and raw/natural products dominate food images followed by wine and vineyards images. Images of food producers, chefs, restaurants and the presence of people in the pictures on the other side are underrepresented. Parallels between the categories of food images used in brochures and the corresponding positioning strategies chosen by the regions are not very strong. Nevertheless, the study indicates that regions that position themselves on the traditional/rural/authentic theme use mostly images of raw products, country products and market scenes while only a few regions position themselves on the gastronomy dimension. In other terms, the cultural dimension of food as an identity marker for the regions is its principal use, and images of food associated to communicating/sharing or to status/lifestyle statements are rarely used in French regional brochures.     

Using Local Cuisines when Promoting Small Caribbean Island Destinations

This study compares how four Caribbean small islands—Aruba, the Dominican Republic, Jamaica, and Martinique—use their authentic cuisines to promote their destinations. Brochures, catalogs, websites, and other promotional materials for each destination were content analyzed. Although all four destinations seem to use their authentic cuisines for tourism promotion, key differences exist among these islands in their marketing and promotional strategies. Martinique appears to use its local cuisine most aggressively, using a combination of locally prepared foods, cocktails, rum, fruits, and vegetables to visually portray this aspect of the country's heritage. Jamaica, in contrast, uses mainly fruit and vegetable imagery. The study findings suggest a need for these four Caribbean island destinations to develop expertise in culinary tourism, followed by promotion through brochures, catalogs, websites, and other marketing materials.     

Culinary tourism experiences: The effect of iconic food on tourist intentions

Iconic food is unique typical dishes that represent and identify a destination and motivate tourists to visit it. This study aims to analyse whether iconic food maintains its power of attraction once the visitor has enjoyed it. We examine the effect of the type of culinary experience on the behavioural intentions. The study compares individuals who have tried the iconic food versus those who have not, but who have enjoyed other local dishes. Data were provided by international tourists of a top culinary Spanish destination. Results indicate that iconic food reinforces the effect of perceived value on the intention to repeat the experience, while a generic experience with the local cuisine favours the intention to recommend. Based on these results, destination marketers should enhance iconic food, not only as a pull factor for first-time visitors but also as an experience that will bring back memories and motivate tourists to return.     

The emergence of home-based accommodations in Iran: A study of self-organization

This paper examines the Iranian home-based accommodation sector using the theory of self-organization. With the aim of identifying the sector's organizing principles, interviews were conducted with the accommodation operators, providing 117 statements which were linked based on their key ideas and/or words. Using UCINET6, a network diagram of five organizing principles were identified: collective identity, balanced legitimacy, local embeddedness, mindful market, and networked finance. While the combination of these organizing principles is interpreted within the Iranian context, broad assumptions can be inferred. It is speculated that a collective aiming to organize itself needs to be considerate of its interactions with members of the collective, the authoritative body, the local community, the market, and capital. Additionally, each separate organizing principle might have relevance for small businesses in various industries. The study contributes to the commercial home and home-based accommodation literature while also providing insights into tourism development in Iran. Furthermore, the method used to identify organizing principles is considered novel and can be used with other collectives.     

Wine Tourism,Environmental Concerns,and Purchase Intention

Sustainable development and marketing are applied across the tourism spectrum, yet a need exists to make them relevant to specific forms of tourism, such as wine tourism. In this consumer-driven economy, tourism marketers often seek effective ways to market destinations. This study attempts to identify the environmental wine tourist by examining environmental personality characteristics and certain demographics on purchase intention, thus making it possible to better understand their concerns and motivations, which should aid marketing and advertising efforts. The results suggest wine tourists may be willing to pay for environmentally friendly wines with females possessing stronger environmental attitudes about protecting wine region destinations, thus influencing stronger behaviors toward purchase intention.     

Customer Satisfaction with Korean Restaurants in Australia and Their Role as Ambassadors for Tourism Marketing

This is the first study to explore the connection between Australian residents’ satisfaction with Korean cuisine, the various characteristics of the restaurant experience, and Australians’ intention to visit Korea. Data was collected from customers of 16 Korean restaurants in the state of Queensland, Australia. While four factors (facility, menu, service, and food) were derived as selection attributes, menu factors had the most positive effect on customer satisfaction. The study found a positive correlation between satisfaction with local Korean food and the propensity of diners to think about visiting Korea. The results of this study can be used to enhance competitiveness and tourist marketing for Korea. The results reported here may have a broader application to provide effective managerial and marketing information to many other ethnic restaurants in Australia and beyond.     

Thailand wine tourism: a dream or a reality?

Conventionally, wine tourism is mainly popular in Australia, New Zealand, South Africa and the Europe regions. Interestingly, Thailand, despite being a young wine-producing country, has emerged as a potential wine tourism provider within the Southeast Asia regions. This research aimed to evaluate the competitiveness of Thailand wine tourism’s within its regional growth. Porter’s Four Diamond Model was used as a tool to assess this industry competitiveness. Three wineries in Thailand were visited and qualitative approaches comprising interview and observation were utilized as the means of data collection. Triangulation was used to analyze the reliability of the data gathered. The finding showed that wine tourism in Thailand was still an infant industry as most tourists and tourism operators were still not aware of the product offered. However, the wineries themselves had already owned the competency to serve the market.     

The BYOB of wine phenomenon of consumers in the Australian licensed on-premise foodservice sector

The overall aim of this baseline exploratory study was to explore the behaviour of wine consumers while dining out in the licensed on-premise sector of foodservice outlets in Australia. It examined the incidence and dynamics of the rather unique situation associated with wine in these outlets, namely the “bring-your-own-bottle of wine” (BYOB) phenomenon. A total of 816 respondents provided information regarding their most recent dining out experience. It was found that the BYOB of wine phenomenon is quite prevalent in Australian licensed on-premise foodservice outlets with 26% of all diners reporting that they had engaged in this the last time they dined out. Females engaged in the BYOB of wine to a greater extent than males and cited the lower cost to them as the main reason. Evidence was also found that the main motivating factor for the BYOB of wine phenomenon among diners was their risk perception levels and that it was therefore employed by consumers mainly as a risk-reduction strategy (RRS). This study showed that the BYOB of wine phenomenon should be added to the knowledge base on generic risk-reduction strategies of the on-premise foodservice sector.     

A model of historical development and future trends of Italian cuisine in America

This study investigated both the historical development and future trends of restaurant cuisine in America. Italian cuisine is used as the basis of a prediction model. The study identifies the historical factors in menu trends in Italian–American cuisine; the factors that will influence culinary trends in the future, and whether the results can be applied to the development of a prediction model that will predict how restaurant cuisine in America may develop. This study used both qualitative (focus groups) and quantitative (online survey) methods. The growing popularity of Italian cuisine in the United States will continue to shape the evolution of America's restaurant cuisine.     

Benefits and transaction costs of purchasing local foods in school districts

Although there are several benefits associated with the consumption and increased awareness of locally grown foods in school districts, there are also costs that prevent increasing the purchase of local foods. This study examined the main benefits and transaction costs perceived by school foodservice directors in a Northeastern State when purchasing local foods. Qualitative semi-structured interviews with school districts’ foodservice directors (N = 11) were conducted. The main criteria for participation was to target school districts who previously or currently purchased locally grown food items. The study showed that school foodservice directors categorized price, food safety and availability as the main components of transaction costs associated with the purchase of locally grown products. They also identified several benefits, such as supporting the local economy, providing better quality food, and ensuring students have access to healthier foods. Future studies could build on these findings to identify specific measures of transaction costs.     

Exploring home-based accommodation operators' responses to Covid-19: Implications of untact hospitality adoption

Unlike the mainstream research conducted on the COVID-19 pandemic and its impacts on both large-scale tourism and hospitality firms, and also at the destination level, the current study focused on home-based accommodations in Iran which have experienced rapid development throughout the country. In-depth interviews with a number (n = 45) of such accommodation operators revealed that due to their perceived high vulnerability to the pandemic and self-protection, they adopted “untact hospitality”, thereby decreasing their direct interaction with guests. Looking through the lens of Protection Motivation Theory, four main themes were explored: motivations to work in the hospitality industry; local accommodation operators' perception of threat; coping appraisal; and protection behavior intention. The results revealed that many local ventures were unable to survive, leading to the bankruptcy of such units throughout the country. With few exceptions, the public sector's responses to the pandemic, and the hospitality sector's measures, were generally unsuccessful in managing the health crisis. The current study contributes to the risk, crisis preparation and crisis management of hospitality organizations at the local level in the context of their health protection motivation behavior.     

Perceptions of surfing tourism operators regarding sustainable tourism development in the Mentawai Islands,Indonesia

Surfing tourism has the potential to provide significant economic income and employment opportunities. However, the development of surfing tourism in the Mentawai Islands, Indonesia, has raised important questions regarding its impacts and sustainability. Economic leakages, increased pressure on the environment and resources, and adverse effects on local communities have been shown as the major barriers to sustainable development. This article provides insights into how surfing tourism operators perceive the development and impacts of the Mentawai Islands surfing tourism industry. This research project uses an interpretive qualitative approach and follows a case study methodology utilising semi-structured interviews with resort and charter boat surfing tourism operators. The study also investigated possible future directions for creating a more sustainable surfing tourism industry in the Mentawai Islands. Findings from the research showed that charter boat operators and resort operators had differing views as to how surfing tourism had developed: resort operators believed it to be sustainable, while charter boat operators felt it was unsustainable. A key finding of this study was that operators felt that surfing tourism had dramatically altered the traditional Mentawai village of Katiet and was producing adverse socio-cultural impacts on the local community. It is recommended that future research explore the issue of the impacts of surfing tourism development on other remote locations in Indonesia and other surfing tourism destinations around the globe.     

The Incidence of Burnout Among Bed-and-Breakfast Owner/Operators

Abstract

The population researched in this study were attendees at the Sixth International Conference & Trade Show for Keepers of the Inn-Professional Association of Innkeepers International (PAII) bi-annual conference. Attendees were asked to respond to a two-page survey designed to measure their personal levels of burnout across three realms. The survey utilized a well-known and well-validated instrument initially designed and revised by Christina Maslach in the late 1970s and early 1980s. The Maslach Burnout Inventory (MBI) utilizes an ordinal seven-point scale to ascertain the degree of burnout exhibited by subjects across three realms, including Personal Accomplishment, Depersonalization, and Emotional Exhaustion. The MBI was supplemented with a series of demographic questions designed through a review of burnout literature.

Results were far more positive than originally expected. Generally, Bed-and-Breakfast owner/operators demonstrated relatively low levels of burnout across two of the three realms. And when compared against seven other industries known to exhibit high burnout, the results remained quite similar. In the area of Personal Accomplishment, respondents scored “low” burnout-the lowest burnout exhibited across eight separate industries. For the Depersonalization subscale, respondents again scored “low” burn-out-this time the second lowest burnout exhibited across the eight industries. However, under the Emotional Exhaustion realm, findings were less positive. Respondent Bed-and-Breakfast owner/operators demonstrated “moderate” Emotional Exhaustion burnout, but it was the highest burnout found across the eight distinct industries.     

Wine tasting: To charge or not to charge?

In Australia there is an inconsistency of practice between cellar door operators as to whether they charge for a wine tasting or not. The liquor licensing legislation in each State permits cellar door operators to charge for a wine tasting. Some charge for tastings but deduct this from any purchase made, some provide food to accompany the tasting and others provide a free tasting. This paper considers the practice from a consumer’s (wine tourist’s) viewpoint. A survey was conducted of wine tourists who have attended a cellar door wine tasting to gauge their attitude about charges for wine tastings and probable impacts on their purchasing decisions. The majority expressed a preference for free tastings and stated they would not stay if there was a charge for tastings. However, some tourists were willing to pay in a range of circumstances, depending on the services provided and overall experience.