Food and Beverage Management Commons^™

The Effects Of Local Food Culture On Eating Desire In Invitations, Ezgi Eter, Cavit Yavuz

University of South Florida (USF) M3 Publishing

Food, which is a part of people's ability to continue their lives, has become a concept that has social functions beyond meeting a physiological need in modern times. Food, which is the most natural tool of human interaction, has taken on different missions for hundreds of years and has managed to take place at every stage of history. Food and culinary culture helps to influence a wide audience and regional development. Gastronomy is a powerful tool with which we can improve the dynamics and functioning of culinary cultures with our cultural assets. In this study, the effects of local gastronomic …

Food Tourism In Cork’S English Market - An Authentic Visitor Experience, Lisa O'Riordan, Prof. Margaret Linehan, Aisling Ward

Irish Business Journal

Authenticity is deemed to be a crucial element in many tourism experiences. Tourism, however, is often accused of succumbing to notions of perceived authenticity to ensure commercial success, leading to misrepresentations of cultures. Food tourism, conversely, is advocated as a means of encountering genuine culture, history and lifestyle. This paper investigates the role of food tourism as an authentic representation of culture in Cork’s English Market. In-depth interviews were conducted with market traders and analysed through the grounded theory method. Results indicate that, allowing for natural evolution, food tourism is providing a platform for the continuation, sharing and development of …

Moveable Feasts 舌尖上的地圖, Rachel Duffell

AMBROSIA 客道 : The Magazine of The International Culinary Institute

International travellers are increasingly keen to understand the places they visit, and with the need to eat being universal -- and delicious food relished by people everywhere -- gastronomic tourism is taking the world by storm. It's a boom that the hospitality industry must embrace.

國際旅客愈來愈渴望了解自己造訪的旅遊地點，由於每個人都需要食物，而且任何人都喜歡可口美食，因此美食旅遊的潮流正席捲全球。這是餐飲及酒店業必須掌握的趨勢。

Consumers’ Reactions To Sanitation In Casual Dining, Quick-Service, And Fine Dining Restaurants, Haeik Park, Barbara Almanza

Hospitality Review

Consumers’ concern about food safety, sanitation, and health has increased since food-borne illnesses still frequently occur in the US. This article explored consumers’ perceptions, emotions, and behavioral intention about the sanitation of the physical environment in three different restaurant settings, casual dining, quick-service, and fine dining restaurants. Disgust was the most strongly felt negative emotion, but no significant differences were found for negative emotional reactions to dirty conditions among the three types of restaurants. Positive emotional reactions were significantly different among the restaurant types. Behavioral intention was also significantly different among the three restaurant types as a reaction to dirty …

Customer Satisfaction And Behavioral Intentions: The Case Of Aruba-- Small Island Nation, Yang Cao, Robin Dipietro, Gerald Kock

Hospitality Review

Tourism studies related to small island destinations have become a research stream amongst many academics in recent years. The current study investigates tourist satisfaction related to a tour operator on the island of Aruba that specializes in jeep and bus tours. As there is an increased expenditure pattern for these types of activities, companies are looking for ways to improve customer satisfaction and behavioral intentions. Results indicate that tourists are generally satisfied with the tour company; however a difference in satisfaction ratings was obtained for respondents 61 years old or above. Four factors were extracted from tourists’ satisfaction attributes and …

Tequila At Sunrise: Spring Break Travel Motivations And Risk Behaviors Of American Students In Acapulco, Mexico, J. Carlos Monterrubio Ph.D., Bharath M. Josiam Ph.D., Jennifer Duncan

Hospitality Review

Little research has been completed regarding spring break motivations and behaviors of American students in foreign destinations, specifically in Mexico. This paper looks at push and pull motivations in relation to drug and alcohol consumption and findings indicate greater drug and alcohol use among those who selected “party reputation” and “to go wild” as travel motivations. Binge drinking, sexual activity, and drug use among students on spring break in Acapulco, Mexico were also analyzed and compared to past findings within the United States. Results suggest that students are involved in heavy alcohol consumption and significant drug use. Additionally, high rates …

Hospitality Graduate Students’ Program Choice Decisions: Implications For Faculty And Administrators, Hubert B. Van Hoof, Luorong Wu, Lu Zhang

Hospitality Review

Despite rapid growth in the quality and volume of hospitality graduate research and education in recent years, little information is available in the extant body of literature about the program choices of hospitality management graduate students, information that is crucial for program administrators and faculty in their attempts to attract the most promising students to their programs. This paper reports on a study among graduate students in U.S, hospitality management programs designed to understand why they chose to pursue their degrees at their programs of choice. Given the large numbers of international students presently enrolled, the study additionally looked into …

An Exploration Of The Role Of Food Tourism In Sustaining Cultural Authenticity In Ireland, Lisa O'Riordan, Dr. Aisling Ward

Irish Business Journal

Authenticity is often a motivating factor for tourists. In many situations what occurs, however, is staged authenticity. Food is one of the few entities left that indicates true cultural authenticity. Food can bridge the gap between tourists and their understanding of and involvement in a place. Native cultures that are struggling to preserve their heritage and ways of life from globalising forces can use food as a defensive mechanism. This paper is part of a wider postgraduate study on food tourism and culture so will focus on the research completed to date, mainly the literature reviewed as well as initial …

Hospitality Review Volume 31 Issue 2 2013, Fiu Hospitality Review

Hospitality Review

No abstract provided.

Hotel Guest E-Questionnaires: Implications For Feedback And Relationships, Alfred Ogle, Nadine Henley, Michelle Rowe, Sybe Jongeling, Stephen Fanning

Hospitality Review

This paper examines the reliability and efficacy of hotel guest e-mail questionnaire compared to the paper questionnaire in the Asian Pacific context. Conducted inPerth,SingaporeandPenang, cities with mature hospitality and tourism industries and a representation of chain and independent deluxe hotels, this exploratory qualitative study examines hotelier views of e-mail guest communication derived from content analysis of guest questionnaires format and content and in-depth interviews with senior hoteliers. The findings indicated that e-questionnaires manifested as e-mails, as a direct replacement of the paper questionnaire, appear to be premature given divergent hotelier views and shortcomings in e-mail response administration. If properly executed, …

Job Perceptions Of Citizenship Behavior And Deviance: Musings From Behind The Bar, Catherine R. Curtis Ph.D.

Hospitality Review

The purpose of this research was to examine bartender workplace behavior. This study begins with a review of the literature pertaining to the job of bartending, and positive work behavior (citizenship) and negative (deviant) workplace behavior. Data was collected by semi-structured interview. The bartenders expressed instances of both behaviors and showed support for a newly termed citizenship behavior, norm avoidance.

South Beach Wine And Food Festival - Why Participate?, Henrik Lilleheim, Reidar J. Mykletum, William J. Quain, Christer Engstom

Hospitality Review

This paper studies why restaurants, wineries, and other exhibiters participate in Wine & Food festivals. We hypothesized [hat the purpose was to acquire new customers thru promotional involvement in the festival. A secondary outcome was to ascertain if there were differences in motivation between the three groups. A survey was conducted of participating companies in one of the largest Food & Wine festivals. We found differences in what motivated winery participants from restaurants or other exhibitors. A discussion of these differences and how festival organizers may aid participants in achieving their goals is presented.

Food Services Styles In Chinese Hotels: Traditions And Tourism Pressures Merge, Liping A. Cai, Jack D. Ninemeier

Hospitality Review

Tourist often want to experience their hosts' culture including cuisines. Their reactions can be negatively influenced by vastly different customs which confront them. What can be done, for example, when traditional food serving styles violate the tourist's sanitation standards? The authors discuss a Chinese case study-- and tell what hoteliers in China gace done to make good serving more desirable, with minimal compromise to culinary traditions.

Organizational Effectiveness Along Life-Cycle Stages: A Comparison Of Wendy's And Mcdonald's, Frederick J. Demicco

Hospitality Review

"Perceptions of Organizational Effectiveness over Organizational Life Cycles" written by Kim S. Cameron and David S. Whetten, posits a theory regarding organizational effectiveness criteria change as firms develop along the life cycle continuum. Induced from observations obtained from a simulation game, the Cameron and Whetten theory is applied in this article to two real organizations, Wendy's and McDonald's, with the intention of demonstrating that this theory is applicable in "real life" situations.