Food and design: Space, place and experience

Zampollo, Francesca

doi:10.1386/hosp.3.3.181_2

Cited by 9 publications

(5 citation statements)

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“…These services have been undergoing modifications and improving in hotel activity (Aradhana and Mohan, 2022). Food services are one of the most important parts of the tourism industry, it really is not easy to think about hospitality and not include food and breakfast (Carvão, 2010;Zampollo, 2013). In addition, the food and beverage departments generate relevant revenue in hospitality businesses, in addition to positively affecting customer loyalty and satisfaction with the hotel (Ozan, 2018).…”

Section: Discussionmentioning

confidence: 99%

The Role of Breakfast in Hotel Selection, Satisfaction and Intention to Return: A Two-Fold Approach Looking at Guests and Managers’ Perspectives

LEITE-PEREIRA¹,

BRANDÃO²,

COSTA³

2022

GTG

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To determine the importance guests give to breakfast when choosing and returning hotels and hotel managers’ perception on this topic. Relevance of consumer behavior and satisfaction for marketing in hospitality. Two different online questionnaires sent to hotel guests (n=626) and to European managers (n=112). Namely for European guests, breakfast is among the 3 main attributes when choosing a hotel. Online information about breakfast influences breakfast’s ranking and the prospect of returning. Most managers recognize breakfast as important for guests’ choosing process. Breakfast is valued by hotel guests when they travel and managers should convey more descriptions of breakfast online. This is the first assessment both of travelers and managers regarding the value of breakfast for choosing and returning to hotels.

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Section: Discussionmentioning

confidence: 99%

The Role of Breakfast in Hotel Selection, Satisfaction and Intention to Return: A Two-Fold Approach Looking at Guests and Managers’ Perspectives

LEITE-PEREIRA¹,

BRANDÃO²,

COSTA³

2022

GTG

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“…While some testing has already been done on the utility of the TED method, the Thoughts for Food tool requires considerably more trialing to gauge its usefulness in generating design ideas, the best formats for the cards and the best descriptions to use for each theme, as well as to assess the tool's versatility when applied in different Food Design subdisciplines, for example, Food Product Design, Design With Food or Food Space Design (Zampollo, ,b), as well as with different types of designers or chefs and different briefs.…”

Section: Discussionmentioning

confidence: 99%

“…TED can be adapted to serve almost any Food Design need or brief (Zampollo, ) but was initially designed for the subdiscipline of Eating Design (Zampollo, ,b) to generate themes regarding “the ideal eating situation.” An “eating situation” is any set of circumstances in which people interact with food, taking into account such variables as physical environment, social context, who is cooking and who is serving the food, etc. An eating situation can therefore be anything from dining in a restaurant or eating popcorn at the cinema to enjoying a picnic in the park.…”

Section: Methodsmentioning

confidence: 99%

Food Design Thinking: A Branch of Design Thinking Specific to Food Design

Zampollo¹,

Peacock

2016

Journal of Creative Behavior

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Is there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available to them. Given the sheer variety of eating situations, and the complexity of the factors influencing them, a design method that specifically stimulates thinking about Food Design would be very useful. I introduce TED (Themes for Eating Design, a design method developed to generate themes on the ideal eating situation, which summarizes the themes it has generated in previous research, and how these themes have been transformed into a tool for the idea generation phase called "Thoughts For Food"). I present an initial test of TED and Thoughts For Food in practice, with groups using them to design an eating experience. Initial results suggest both have promise for designing food or any other aspect of the eating experience and that these methods can form part of a new branch of design theory that I call Food Design Thinking.Keywords: food design thinking, design thinking, creativity.Design Thinking refers to the methodology adopted by designers in various fields. Studying Design Thinking helps build a better understanding of how the most successful designers identify relevant needs and develop products that satisfy them, an understanding which can then be applied by other designers, enabling them to find solutions more efficiently and generate more creative ideas. So far this approach has not been applied to designers in the food industry, an oversight the present study aims to rectify.

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“…Food design was the subject of a themed issue identified by Zampollo (2013) as the first academic publication to address this topic. Food Design is proposed as a discipline and the case made for it being a distinctive area of research; it embraces: 'Design With Food, Design For Food, Food Space Design or Interior Design For Food, Food Product Design, Design About Food, and… Eating Design' (183).…”

Section: Space Design and Foodmentioning

confidence: 99%

Hospitality & Society: Critical reflections on the theorizing of hospitality

Lynch

McIntosh

Lugosi

et al. 2021

Hospitality &Amp; Society

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This article is the second part of a critical reflection upon the progress of Hospitality & Society in its first ten years. Analysis of the articles published highlights conceptual contributions made to the field of hospitality studies. Thirteen major themes are identified: conceptualizations of hospitality; migration and labour; lifestyle; social hospitality; hospitality, consumption, global citizenship and ethics; addressing neglected areas of research; hostipitality, violence and exploitation; hospitality careers and higher education; historical studies; image and identity; space, design and food; hospitality management and neoliberalism; hospitality and technology. Following reflection on the original goals of Hospitality & Society and the progress made, a research agenda is proposed emerging from the analysis contributing to the aim to transform the landscape of hospitality scholarship.

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Food and design: Space, place and experience

Abstract: Abstract

Cited by 9 publications

References 0 publications

The Role of Breakfast in Hotel Selection, Satisfaction and Intention to Return: A Two-Fold Approach Looking at Guests and Managers’ Perspectives

The Role of Breakfast in Hotel Selection, Satisfaction and Intention to Return: A Two-Fold Approach Looking at Guests and Managers’ Perspectives

Food Design Thinking: A Branch of Design Thinking Specific to Food Design

Hospitality & Society: Critical reflections on the theorizing of hospitality

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