Local cuisines and destination marketing: cases of three cities in Shandong,China

This study analyzes how the three cities of Jinan, Qingdao, and Qufu in Shandong Province of China use their cuisines in promoting their destinations. Based on a critical review of previous studies, a conceptual framework was developed, which included five closely related areas: foods, beverages, dining, farming, and food festivals. All related texts, images, videos, brochures, booklets, and websites designed to market these three cities were content-analyzed. The study findings suggest that all the three cities have not yet fully utilized their cuisines in their destination marketing efforts. Although some of their culinary resources appear in their marketing materials, the local cuisines of these three cities are not yet skillfully integrated into their marketing efforts. The present study offers specific theoretical and practical implications on marketing the culinary resources of destinations that are in the early stages of their development.     

Management of the change process in hotel companies: An investigation at unit level

The management of change has become an organisational necessity in the 1990s and will continue to be a major factor in the management of hotel companies in the future. This article investigates and evaluates management of the change process at unit level in hotel firms. The data was gathered through in-depth semi-structured interviews with ten hotel managers in the UK. Lewin's three-stage model was found to be of limited use in practice. A five-stage model of the change process emerges from the research findings. This model reflects a more practical view of the management of change as an on-going, continuous process. Finally, the limitations of the research are discussed and further research areas identified.     

Collaborative Marketing in a Regional Destination: Evidence from Central Florida

This paper aims to explore a collaborative approach to regional destination marketing. Research questions were constructed for empirical data collection via documentary analysis and semistructured interviews with senior executives of destination marketing organizations (DMOs) in the Central Florida region. The research findings suggest that collaboration among DMOs is beneficial in terms of cost reduction and market penetration. Several issues emerge as inhibiting factors to their collaborative destination marketing efforts. Discussions and implications are provided both from a theoretical and practical perspective on the basis of the findings of the study. Copyright © 2012 John Wiley & Sons, Ltd.     

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.     

Ceremonious politeness in consuming food in VFR tourism: scale development

Understanding the desire for visiting friends and relatives (VFR) has been examined in previous studies. Yet, research on the antecedences and consequences of social interaction between host and guest in VFR tourism has not received enough attention. Addressing this gap, this study introduces ceremonious politeness (CP) by tourists in consuming food as a cultural code that facilitates the establishment of a communally arranged form of social interaction. Using a mixed methods scale-development approach (e.g. Delphi technique, qualitative interviews, and surveys) during 14 months in 2015–2016, it develops and validates a CP scale to measure the impact of self-accountability and perceived others’ control on tourists’ sense of self-blame in social interaction situation related to consuming food in VFR tourism. The study contributes to the body of knowledge by introducing the concept of CP in a non-commercial setting.     

Politics and sustainable tourism development – Can they co-exist? Voices from North Cyprus

This paper investigates ways in which political obstacles inhibit the formulation and implementation of sustainable tourism development in small-island developing states through the example of North Cyprus. The methodology draws on in-depth interviews and participant observation of significant actors in the tourism sector. The research findings suggest that understanding the intricate political system and power structure in a society is the key to understanding sustainable tourism policy development, planning and implementation. In the case of North Cyprus, policy development was found to be a product of political influence (referred to as ego-driven politics in the text), specifically the use of public resources as an instrument for political power, retention and that the politicisation of the public sector is the underlying cause of the weakened progress in sustainable tourism development. It is therefore essential to have a clear understanding of political issues, key political actors’ interests and how to mitigate personal interests to facilitate and maintain sustainable tourism development in such small states.     

Management of the change process in hotel companies: An investigation at unit level

The management of change has become an organisational necessity in the 1990s and will continue to be a major factor in the management of hotel companies in the future. This article investigates and evaluates management of the change process at unit level in hotel firms. The data was gathered through in-depth semi-structured interviews with ten hotel managers in the UK. Lewin’s three-stage model was found to be of limited use in practice. A five-stage model of the change process emerges from the research findings. This model reflects a more practical view of the management of change as an on-going, continuous process. Finally, the limitations of the research are discussed and further research areas identified.     

Franchise partner selection decision making

This paper aims to investigate international franchise partner selection from the perspective of different decision making models and analyse the influence of organisational factors on the franchise selection decision making. Empirical data were collected from a leading international hotel group through multiple data collection methods. The research findings indicate that the participant organisation mainly exploits a processual approach to decision making. Power over the decision making shifts to different levels where the necessary information can best be accumulated and interpreted in different stages of the process. Different organisational parameters interact and exert influence upon each other while a franchise organisation decides to choose the most appropriate franchise partner.     

The Mediating Effect of Virtual Interactivity in Travel-Related Online Social Network Websites

ABSTRACT

This study develops and empirically tests a virtual interactivity (VI) framework in the context of travel-related online social network (OSN) websites. Data was collected from 236 respondents. The findings reveal that system quality, psychological benefits, brand awareness, and reward activities positively affect VI in OSN websites. In return, VI positively influences brand image, brand attachment, and brand evaluation. The results also indicate that brand image was positively related to both brand attachment and brand evaluation. This is one of the few studies in this area of research and results provide theoretical and practical implications in relation to building brand image, brand evaluation, and brand attachment for travel-related OSN websites.