Reinventing the gastronomic identity of Croatian tourist destinations

A unique and memorable gastronomic identity is an indispensable asset to any successful tourist destination. In this respect Croatia's tourism falls seriously short. Based primarily on “international” cuisine, the gastronomic offer of Croatian tourist destinations is predictable and conventional. This paper calls for a new, exciting gastronomic identity of Croatian tourist destinations founded on Croatia's exceptionally rich gastronomic heritage. Apart from the food offer itself, crucial to the success of this new identity will be its commodification and spectacularisation through the discursive practice of gastrospeak. Learning to appreciate and use gastrospeak will be an important future task for Croatian tourist destination management.     

Food choice and school meals: primary schoolchildren's perceptions of the healthiness of foods and the nutritional implications of food choices

Since the 1980 Education Act, school caterers have been operating within a commercial context and therefore can only provide the foods that they know that children will eat. At the same time, nutritionists have been concerned that the greater degree of choice that children now have at lunchtime is resulting in the more frequent consumption of meals of poor nutritional quality. A knowledge of children's food preferences, the factors influencing them, and their perceptions of the healthiness of foods is needed if school caterers and those involved in nutrition education are to work together to help children choose a nutritionally balanced meal. This paper reports on children's perceptions of the healthiness or otherwise of foods commonly served at school lunches and the reasons for these perceptions. Children's knowledge of the sources of nutrients, their understanding of the relationship between food and health, and how their perceptions of healthiness relate to their preferences for the foods are also explored. The nutritional implications of food choices made by primary school children on the basis of preference rather than healthiness are examined. One hundred and twenty three children aged between nine and eleven from 14 different primary schools in SouthEast England took part. Using photographs of foods commonly served at school lunches, the children were asked to rank the foods in order of preference and then according to their perceptions of the healthiness of the foods and give their reasons in each case. The rankings were analysed numerically and the Wilcoxon's pairs signed rank test was used to determine the significance of the difference. The qualitative data on the reasons given for the rankings were analysed by assigning them to categories. The children were also asked which foods they would choose for the meal that they would be most likely to eat, and which ones for the meal that they thought would be the most healthy. The nutritional value of the two sets of meals were determined and compared. A student T- test was used to determine the significance of any difference between the two sets of meals.It was found that the children had a clear perception of the healthiness or otherwise of the foods. However, understanding of the relationship between foods or nutrients and health was only occasionally evident, as was the idea of moderation or balance. Some children perceived healthiness as the absence of fat while others saw it in terms of the presence of vitamins. It was also found that there was a strongly inverse relationship between children's perceptions of the healthiness of foods and their preferences for them. It was found that while the foods chosen for the ‘healthy’ meal were chosen least frequently for the ‘preferred’ meal, there was no significant difference between the percentage of energy provided by fat in the two sets of meals. However the ‘preferred’ meals did in fact provide a significantly higher percentage of the energy as starch, as well as containing greater amounts of some micronutrients. In other respects the ‘healthy’ meals were indeed ‘healthier’, in that they provided greater amounts per megajoule of some important nutrients.It was concluded that teaching about food in primary schools needs to focus on helping children of this age make balanced food choices. It was suggested that the ‘tilted plate’ model, adapted to use foods that children frequently eat and enjoy, could be the basis of such teaching. Such a model could also be used to help caterers plan menus and as the basis of co-operation between nutrition educators and caterers.     

Food miles and food choices: the case of an upscale urban hotel in Hong Kong

The nature of food production and consumption has changed dramatically in recent decades. Food sources for hotels and resorts have been an increasingly important sustainability topic in recent years. Where food is sourced has important implications for the economic, environmental and socio-cultural sustainability of tourist destinations. Based on where food is sourced and the mode of transportation, food miles is calculated for an upscale urban hotel in Hong Kong over a 12-month period. Greenhouse gas emissions associated with these food miles are computed. Over three-quarters of the food and beverages procured travelled via sea, the most energy efficient mode of transportation. Follow-up interviews with the hotel's procurement and executive chefs reveal the motivation behind these purchase decisions. While quality of food is the main driver for chefs, the procurement department take quality and cost into consideration. These different motivations provide potential conflict in sourcing food sustainably. Another issue raised is that food being procured from nearby countries may have questionable health and safety standards. Just because food can be procured closer to the destination does not necessarily mean it is the most sustainable option.     

Communication of food waste messages: The effects of communication modality,presentation order,and mindfulness on food waste reduction intention

This study investigates how businesses can persuade customers to participate in food waste reduction efforts by using communication strategies. Grounded in information processing and persuasion theories, we conducted two studies. In study 1, a focus group interview was performed to explore how customers process food waste communication from foodservice operations. In study 2, a 2 (communication modality: written vs. verbal) × 2 (presentation order: before meals vs. during meals) × 2 (mindfulness: low vs. high) between-subjects design quasi experiment was conducted to examine these interaction effects on customers’ intention to support the restaurants’ food waste reduction efforts. The findings are consistent across the two studies. The findings indicate that people with low mindfulness have lower intention to participate when the message is delivered verbally (vs. written) and the message is prompted before meals (vs. during meals). Conversely, people with high mindfulness tend to have higher intention to participate regardless of communication modality and presentation order.     

Social capital as a heuristic device to explore sociocultural sustainability: a case study of mountain resort tourism in the community of Steamboat Springs,Colorado, USA

This study investigates the feasibility of combining environmental protection and an agricultural revitalisation strategy which includes food tourism in two Danish national parks, Mols Bjerge and Skjern Aadal. Both the parks include significant agricultural holdings and, to a great extent, a “natural” landscape of farmed grassland and arable land. The international research literature documents that park administrations have tended to neglect the role of food and food-based experiences in parks, despite park visitors preferring more attractive eating facilities, purchasing opportunities and food-related interpretation. A survey of food producers and providers in Denmark revealed that traditional, productivity-oriented farmers tended to oppose the establishment of parks, holding the view that “sharing” the land with others diminished their competitiveness. While this view might hamper rapid progress in food tourism, the survey also discovered an emerging trend of small-scale food entrepreneurship, albeit on a fragmented and uncoordinated level. Tourism-oriented food entrepreneurs wanted to see joint marketing and labelling of food products along the lines of OECD's (Organisation for Economic Co-operation and Development) “new rural paradigm”. The study identified governance opportunities that could accommodate the wellbeing of both tourists and food producers, but which requires a proactive role from the national park authorities, especially in marketing and the development of events.     

Factors influencing middle managers’ ability to contribute to corporate entrepreneurship

Corporate entrepreneurship (CE) has emerged as an important strategy for hotels in recent years, allowing rejuvenation of internal processes and activities for improved performance. Although CE is instigated by senior management, middle managers carry out their instructions and hence have a critical role in its success. This conceptual paper evaluates the antecedents or factors that may impact on the middle manager's entrepreneurial role.Hotel middle managers are expected to be more entrepreneurial, but the findings indicate that centralised structures, although ensuring standardisation of systems and processes, result in a ‘top-down’ approach to leadership and decision making. The middle manager has difficulty communicating issues and ideas to senior management, affecting their ability to be innovative and to take risks on behalf of the hotel. Organisations appear not to be learning from their experiences, with a negative impact on performance.     

The effect of psychological empowerment climate on restaurant food safety,food quality,and financial performance

ABSTRACT

Consumer food safety incidences that result from employee accidents and behaviors can be detrimental and costly to a restaurant organization. Restaurant organizations and hospitality researchers have sought multiple methods of increasing food safety performance through training and intervention, but this study suggests that shared agreement of psychological empowerment may be a key factor in improving food safety performance, and in turn, food quality and store revenues. Using data from a national chain of quick service restaurants, this study used groups of restaurant employees’ psychological empowerment as an antecedent to food safety performance, measured in a food safety audit, and found significant support. Moreover, using consumer evaluations of food quality and the organization's store revenue records, indirect and direct relationships among psychological empowerment, food safety performance, food quality, and revenues were found. Theoretical and practical implications are discussed.     

Working onboard - Job perception, organizational commitment and job satisfaction in the cruise sector

This paper focuses on the perceived work environment and its influence on organizational commitment and job satisfaction in the cruise sector. Two focus group interviews were conducted in addition to one survey among the crew in an upmarket cruise line. The focus groups elicited responses concerning crew experiences of working onboard. Based on this information, a questionnaire was constructed to measure job perceptions among crew members. The results indicate that all of the experience domains were related to job commitment and job satisfaction, but that the strongest effects were found to be perceived “Respect”, the “Social atmosphere”, and “Food and living quarters”.     

Attributes that influence the evaluation of travel dining experience: When East meets West

Many destination marketers have utilized gastronomy as a source of new products and activities to attract tourists. Despite the substantial rise in the Chinese outbound market, very little is known about how Chinese tourists evaluate their travel dining experiences. By using narrative analysis, this study examines attributes that may affect Chinese tourists' evaluation of their travel dining experiences. On-site participant observation and focus group interviews were conducted, respectively, with Mainland Chinese, Taiwanese, and Hong Kong group tourists, while they were on holiday in Australia. A total of 15 attributes were identified, which were classified under the following six categories: tourists' own food culture, the contextual factor of the dining experience, variety and diversity of food, perception of the destination, service encounter, and tour guide's performance. The respective implications of the attributes on travel dining experience are also discussed.     

Building a model of local food consumption on trips and holidays: A grounded theory approach

This study examines the factors influencing consumption of local food and beverages in destinations. The study used grounded theory to obtain insight into the local food experiences though interviews with 20 individuals and used these data to propose a model of local food consumption. The model constitutes three categories: ‘motivational factors’ (i.e. exciting experience, escape from routine, health concern, learning knowledge, authentic experience, togetherness, prestige, sensory appeal, and physical environment); ‘demographic factors’ (i.e. gender, age, and education); and ‘physiological factors’ (i.e. food neophilia and food neophobia). This study established an in-depth understanding of consumption of local food in destinations.     

Food,place and authenticity: local food and the sustainable tourism experience

In recent years, attempts to improve the economic and environmental sustainability of both tourism and agriculture have been linked to the development of “alternative” food networks and a renewed enthusiasm for food products that are perceived to be traditional and local. This paper draws on research from two UK regions, the Lake District and Exmoor, to argue that local food can play an important role in the sustainable tourism experience because it appeals to the visitor's desire for authenticity within the holiday experience. Using evidence from qualitative interviews with tourists and food producers, the paper records ways in which local foods are conceptualised as “authentic” products that symbolise the place and culture of the destination. By engaging with debates surrounding the meaning of locality and authenticity, the paper challenges existing understandings of these concepts and offers a new way forward for tourism research by arguing that “local food” has the potential to enhance the visitor experience by connecting consumers to the region and its perceived culture and heritage.     

Investigating the role of festivalscape in culinary tourism: The case of food and wine events

This paper analyses the importance of festivalscapes in determining emotions, satisfaction and future behavior of participants at food and wine events. The study applies a structural equation model (SEM) with latent variables to survey responses of visitors to the “Friuli DOC” Italian festival. The main results are that festivalscape and emotions have significant direct effects on satisfaction, which in turn has a significant effect on behavioral intention. The effects of the festivalscape on visitors' future behavior are only indirect and mediated by satisfaction. Thus, in order to enhance their visitors' behavioral intentions, festival organizers should monitor emotions and satisfaction deriving from the subjective perception of exogenous characteristics as food and wine quality, comfort and entertainment.     

The effect of knowing a second language and experience working with non-English speakers on job performance

Managing a multicultural workforce involves a thorough understanding of individual and cultural differences. One strategy to successfully manage non-English speaking employees is to recruit or train managers who have the appropriate skill set. This study utilizes experimental methods to examine the effect of two skills related to multicultural competence – (1) the ability to speak a second language and (2) having frequent interactions with non-English workers at their current job – on job performance in an environment of communication barriers in a food service context. Job performance was measured through temporal performance or the speed of completing a dish, food quality, and food accuracy. The findings showed that employees were able to complete recipes by an average of 7.23 min faster when led by a manager who had the two multicultural skills. Teams led by a manager who had the two multicultural skills also scored higher quality food ratings on the measures of presentation, temperature, taste, aroma, and the degree to which the meal was fully cooked. The measure of accuracy was only significant at the 90% confidence interval and is worth further investigation. The results showed that the managers who had the two multicultural skills used more pointing and demonstration than the managers who did not have the two multicultural skills during the task.     

Policy,Support and Promotion for Food-Related Tourism Initiatives

Summary

Increasingly, regional tourism development initiatives are utilizing locally-produced foodstuffs and beverages to: strengthen areas' tourism products; enhance visitors' experiences; and help maintain and enhance the viability of local food production and processing sectors. This paper examines the ways in which food and tourism are being drawn together at a theoretical level by academics, at a strategic level by policy makers, and at an applied level by developers and practitioners. While the marketing philosophy provides a useful framework for the planning and management of food-related tourism initiatives, adopting such an approach is problematic owing to a shortfall in our understanding of consumer behavior with regard to food in the context of leisure and tourism. In the absence of such knowledge, and in the light of the positive economic and social benefits which such initiatives can create, this paper examines the ways in which food-related tourism initiatives are being promoted using the World Wide Web. The research highlights inadequacies in the web-based promotion of food-related tourism initiatives in the UK and suggests that, while this type of tourism is at an early stage in the product life-cycle (in the UK), these shortcomings are also due in part to the fragmented infrastructure for regional tourism development and promotion in the UK. Additionally, practical recommendations are made as regards design factors for the provision of web-based tourism information.     

Franchising opportunities in China for American fast food restaurants

The fast food industry is one of the fastest growing industries of this century. Global expansion has become an important strategic development tool for many American based fast food restaurant chains. American fast food franchisers wanting to operate restaurants in China have to be aware of an environment that imposes a number of constraints upon prospective restaurant franchisers. The goal of this paper is to analyze a range of factors, which may affect American restaurant operations in China. The environmental scanning model is used to identify social, economic, technological, competitive, and regulatory environmental factors. With more understanding of China's unique market characteristics, franchisers will be able to reduce some of the inherent risks they may encounter while investing in China.     

Restaurants and COVID-19: What are consumers’ risk perceptions about restaurant food and its packaging during the pandemic?

The COVID-19 pandemic and subsequent U.S. in-restaurant dining restrictions deleteriously affected the restaurant industry. While dining restrictions were adopted to prevent human contact, evidence suggests that consumers may mistakenly perceive that restaurant "food" and its "packaging" are risky sources of COVID-19. To explore consumers' COVID-19 risk perceptions about food itself, restaurant food specifically, and restaurant food packaging, this study collected nationwide U.S. consumer survey data (n = 958) using an online consumer panel. Findings showed that: (1) consumers were less concerned about contracting COVID-19 from food in general than restaurant food and its packaging, with consumer restaurant concern highest for food served in restaurants, and lowest for hot/cooked restaurant food followed by restaurant food from carry-out; and (2) the risk perceptions of consumers varied with financial concern for food, gender, and being in a high-risk category of COVID-19. Implications for researchers, restauranteurs, government, and food safety professionals are discussed.     

Congregate meal sites participants: Can they manage their diets?

Many individuals attending congregate meal sites have chronic conditions that can be impacted by their diet. This study found that congregate meal site participants visit meal sites primarily for social purposes but consume meals while they satisfy their social agenda. Also, individuals that suffer from diabetes, cancer, and heart disease were not aware of what foods were beneficial in prevention and/or maintenance. Specifically, individuals with diabetes, cancer, and heart disease were not able to determine any better than those without those conditions which food types were recommended by nutrition experts, nor which food types were more beneficial in the maintenance or prevention of their conditions.     

The embodied tourist experiences of people with vision impairment: Management implications beyond the visual gaze

This paper reports the findings of a qualitative study that investigated the embodied tourist experiences of 40 people who are vision impaired. The study, informed by the concept of “embodied ontology”, explored the corporeal and socially constructed experience of tourism. The findings highlighted the benefit of holidays for the participants and de-centred the “visual gaze” in the tourist experience. The quality of the tourist experience related to participants’ feelings of inclusion or exclusion in terms of their access to information, experience of wayfinding, travelling with a guide dog, and the knowledge and attitudes of others. It was evident that participants needed to manage their tourist experiences closely and constantly. The paper concludes that the tourism industry and community must understand the multi-sensory nature of the tourist experience if quality accessible experiences are to be available for tourists with vision impairment. Provision of multi-sensory experiences also enhances the experiences of sighted tourists.     

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.     

Experience quality,perceived value,satisfaction and behavioral intentions for heritage tourists

This paper examines the visitor experience of heritage tourism and investigates the relationships between the quality of those experiences, perceived value, satisfaction, and behavioral intentions. A total of 447 respondents completed a survey conducted at four main heritage sites in Tainan, Taiwan. Using structural equation modeling (SEM) technique, the results reveal the direct effects of the quality of experience on perceived value and satisfaction. However, it is the indirect and not direct effects of the quality of experience that impact on behavioral intentions when mediated by perceived value and satisfaction. Overall, the relationship “experience quality → perceived value → satisfaction → behavioral intentions” appears to be evident.