An Importance-Performance Analysis of Dining Attributes: A Comparison of Individual and Packaged Tourists in Taiwan

Su, Ching-Shu

doi:10.1080/10941665.2012.695281

Cited by 30 publications

(18 citation statements)

References 39 publications

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“…Although some studies have conducted extensive discussion on the efficiency of Taiwan's tourism industry [5][6][7][8], we find that the study on the productivity of Taiwan's bakery industry is rare. Recently, Chang, Wu, Chang, and Lou [9] applied Data Envelopment Analysis (DEA) to evaluate the performance of a famous bakery enterprise (85 • C) on Taiwan Stock Exchange (TSE) during 2011 to 2016, and used input-output structure measurement of technical efficiency and scale efficiency to recognize the main causes of efficiency loss.…”

Section: Introductionmentioning

confidence: 79%

Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

Chang

2019

Sustainability

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In recent years, the bakery market has grown rapidly. Alongside its growth and fast change, it is very important to comprehend the productivity change of the bakery industry. Nowadays, effective management is more and more important to ensure the sustainable development of enterprises. Thus, productivity change of 22 self-owned stores of a famous bakery company (85 • C) from 2011 to 2016 was quantitatively analyzed and evaluated by adopting Malmquist index model in this study. Based on the Malmquist index model, the overall mean for total productivity change of 85 • C increased slightly from 2011 to 2016, and the productivity change was easily affected by technical progress. Moreover, the results also show that the north-district self-owned stores (which are located in subtropical climate) have the worst technical progress and total factor productivity change during 2011-2016 period by adopting the non-parametric Kruskal-Wallis and Dunn post-hoc test.

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Section: Introductionmentioning

confidence: 79%

Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

Chang

2019

Sustainability

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“…It includes 'business management and marketing' and 'cultural and sociological perspectives'. From the management and marketing perspective, for example, there are studies on tourism motivations of experiencing local or regional distinctive food or culinary and food products, as well as their relationships with destination choice and satisfaction (Au & Law, 2002;Chang & Yuan, 2011;Everett, 2009Everett, , 2012Everett & Slocum, 2013;Kim & Eves, 2012;Smith & Costello, 2009;Su, 2013). Instead, the cultural and sociological approach focuses on food experience as a process of deeper cultural and social learning and understanding of a society and its culture, as it is considered as exploration of cultural identity of a place (Alonso, 2013;Bessi ere, 2013;Cohen & Avieli, 2004;Gyim othy & Mykletun, 2009;Hillel et al, 2013;Staiff & Bushell, 2013).…”

Section: Defining Food Tourismmentioning

confidence: 99%

Noodle production and consumption: from agriculture to food tourism in Japan

Kim

Ellis

2014

Tourism Geographies

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This study aims to examine the extent to which and how a regional daily humble food and foodways as a signifier of local and regional identities contributes to the regeneration and rejuvenation of the region through food tourism in Japan. Within an exploratory case study mode, the research context focuses on Japanese udon noodles, and the geographical focus of the study is Kagawa prefecture located in the island of Shikoku. The findings suggest that the historical, social and cultural significance of udon noodles production and consumption in Kagawa is the centre of local and regional identities, which in fact resulted in the creation of a new tourism trend, the so-called udon tourism, among Japanese domestic tourists. Implications for future research will be suggested.

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“…Las que sí parecen prosperar son las investigaciones en torno al análisis motivacional de los turistas que emprenden viajes impulsados por un deseo de experimentar con los alimentos (Cetin & Bilgihan, 2015;Mak et alter, 2012;Kivela & Crotts, 2006). Grosso modo, el turismo gastronómico es una modalidad en la que la comida es uno de estímulos principales (Su, 2013), pero también aquella en la que habría una motivación secundaria y es la de considerar la oferta culinaria, aunque no haya sido la razón principal del viaje (Quan & Wang, 2004). La diversidad de estudios sobre las motivaciones culinarias queda sintetizada en dos categorías principales (Mak et alter, 2012): las que atañen a dimensiones simbólicas (aprendizaje de la cultura local, experiencia y emoción, autenticidad, prestigio) y dimensiones obligatorias (preocupación por la salud, necesidad física, etc.…”

Section: Turismo Y Gastronomíaunclassified

La simplicidad como proceso creativo culinario: una tendencia en el turismo gastronómico

Martínez

Fernández-Poyatos

2019

pasos

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Resumen: Esta investigación plantea la conveniencia de abordar debates teóricos que ayuden a profundizar en el estudio de la simplicidad -resultado de un proceso creativo-como un activo en la tendencia actual de la restauración española. Para ello, se repasa la principal literatura sobre el turismo gastronómico y se abordan los conceptos de simplicidad. Después, se analizan los mensajes transmitidos por los destinos integrados en la entidad Saborea España al objeto de valorar si la simplicidad culinaria forma parte de estos. Los primeros resultados parecen corroborar que existe, en efecto, una interrelación entre los conceptos analizados y el uso de una gastronomía basada en la simplicidad -tradición, sencillez y excelencia de materias primas-que, además, sirve como un atractivo turístico.Palabras clave: Turismo gastronómico; Simplicidad; Creatividad; Gastronomía; Tradición. Simplicity as a culinary creative process: a trend for gastronomic tourism in Spain?Abstract: This research raises the convenience of addressing theoretical debates that help to deepen the study of simplicity -result of a creative process-as an asset in the current trend of Spanish restoration. For that purpose, the main literature on gastronomic tourism is reviewed and the concepts of simplicity are addressed. Afterwards, the messages transmitted by the destinations integrated in the entity Taste Spain are analyzed in order to assess whether culinary simplicity is part of these. The first results seem to corroborate that there is, in fact, an interrelation between the concepts analyzed and the use of a gastronomy based on simplicity -tradition, simplicity and excellence of raw materials-which also serves as a tourist attraction.

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An Importance-Performance Analysis of Dining Attributes: A Comparison of Individual and Packaged Tourists in Taiwan

Cited by 30 publications

References 39 publications

Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

Productivity Change and Decomposition in Taiwan Bakery Enterprise―Evidence from 85 °C Company

Noodle production and consumption: from agriculture to food tourism in Japan

La simplicidad como proceso creativo culinario: una tendencia en el turismo gastronómico

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