Creature of Habit or Embracer of Change? Contrasting Consumer Daily Food Behavior with the Tourism Scenario

Wang, Saerom; Lehto, Xinran; Cai, Liping A.

doi:10.1177/1096348018817586

Cited by 25 publications

(29 citation statements)

References 41 publications

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“…Santos et al (2020) found significant changes in food types consumed between holiday settings and home, but there is also broad stability – consumption of meat, vegetables and fruit, for example changed little. Research on the relative influence of actor-related and structural or contextual variables in gastronomic practices could be very revealing, particularly if the variations between home and holiday settings are examined (Wang et al , 2019).…”

Section: Implications: Developing More Holistic Approaches To Gastronomic Experiencesmentioning

confidence: 99%

Evolving research perspectives on food and gastronomic experiences in tourism

Richards

2021

IJCHM

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Purpose This paper aims to analyse the development of research on gastronomic tourism experiences and chart its relationship to foundational management and marketing literature as well as the tourism and hospitality field. Design/methodology/approach The author develops a literature review of papers in specialist journals and the SCOPUS database to identify major research themes and the evolution of experience and gastronomic experience research. Findings Gastronomy is an increasingly important element of tourism experiences. Gastronomic experience research in tourism mirrors the evolution in management and marketing theory from rational information processing approaches to emotional and hedonistic approaches and analysis of relationality and co-creation. The paper sketches a development from Experience 1.0 (producer-orientated) to Experience 2.0 (co-creation) to Experience 3.0 (foodscapes) in gastronomic experiences in tourism research. Research limitations/implications Increasing complexity of gastronomic experiences requires a more holistic analytic approach, including more attention for relational and co-creational processes. Linking together different experience elements and experience phases requires more holistic and contextual research approaches. Practical implications Hospitality organizations should recognize the differentiated and complex nature of gastronomic experiences, the different touchpoints within the customer journey and their relationship to experience outcomes. The development of hybrid gastronomic experiences offers both opportunities and challenges for the future. Originality/value This quantitative and qualitative literature analysis underlines the need for a more holistic approach to gastronomic experiences, covering different experiential phases and contexts of production and consumption.

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Section: Implications: Developing More Holistic Approaches To Gastronomic Experiencesmentioning

confidence: 99%

Evolving research perspectives on food and gastronomic experiences in tourism

Richards

2021

IJCHM

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“…the match between a particular food or brand and a customer’s self-image) to the psychological factors affecting tourists’ food choice (Jeong and Jang, 2018). Sociodemographic factors, such as education level, gender, ethnicity, household size, age, income and nationality and geographical origin also affect tourist food consumption (Verbeke and Lopez, 2005; Wang et al , 2019).…”

Section: Literature Reviewmentioning

confidence: 99%

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Santos

Pereira

et al. 2020

IJCHM

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Purpose Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis. Findings Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience. Practical implications Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability. Originality/value The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

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“…These and other such questions will need to be further investigated in future research. On a broader level, this study also presents a framework to investigate other types of signals that are increasingly becoming prominent in practice such as environmentally sustainable business practices (Lo et al, 2017), employee welfare (Lin & Chung, 2019), and health and wellness emphases (Wang et al, 2019). Given that signals will continue to evolve in view of the dynamic sociocultural and economic conditions, this study offers insights into the value of comparing and contrasting the value associated with each such signal, or a combination thereof.…”

Section: Discussionmentioning

confidence: 99%

Role of Signals In Consumers’ Economic Valuation of Restaurant Choices

Lin

Sharma

Ouyang

2020

Journal of Hospitality & Tourism Research

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While businesses provide “signals” related to products/services to alleviate information asymmetry and facilitate consumers’ economic valuation of their offerings, it is not always clear which of these signals is more effective. This study investigated the comparative effectiveness of signals on influencing consumers’ choices and their willingness to pay (WTP) for a restaurant meal. Results of an online stated choice experiment (N =328) suggest that local independent ownership, local sourcing, and food quality significantly influenced individuals’ choices and increased WTP for a meal. Higher food quality signal in a local and independently owned restaurant was associated with a 40% WTP price premium than in a national chain restaurant. Findings of this study contribute to our understanding of signaling factors’ relative influence on an individual’s decision. The study also offers management implications for restaurant owners on how to effectively align signals to target potential consumers.

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Creature of Habit or Embracer of Change? Contrasting Consumer Daily Food Behavior with the Tourism Scenario

Cited by 25 publications

References 41 publications

Evolving research perspectives on food and gastronomic experiences in tourism

Evolving research perspectives on food and gastronomic experiences in tourism

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Role of Signals In Consumers’ Economic Valuation of Restaurant Choices

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