Strategic target customers of food and beverage offerings in full-service hotels: Outside-hotel customers

Mun, Sung Gyun; Park, Eunhye Olivia; Woo, Linda

doi:10.1016/j.ijhm.2022.103159

Cited by 5 publications

(3 citation statements)

References 31 publications

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“…Special aspects of operating of catering facilities as a part of accommodation means and specifics of requirements applicable to hospitality personnel are a subject matter of papers of the following scientists: Tuan Ahmad Tuan Ismail, Rosmaliza Muhammad, Norhayati Mohd Yusoff, Mohd Shazali Md Shariff, 2016 [11], Taeshik Gong, Chen-Ya Wang, Kangcheol Lee, 2020 [12], Sung Gyun Mun, Eunhye Olivia Park, Linda Woo, 2022 [13], Heesup Han, Sunghyup Sean Hyun, 2017 [14].…”

Section: Background and Methodsmentioning

confidence: 99%

Innovation-based development of vocational education in tourist-excursion activities and accommodation & food service

2022

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The present article is concerned with issues of innovative development of modern of vocational education in tourist-excursion activities and accommodation & food service; materials related to the study are reviewed, ways to put innovations into practice are analyzed. Moreover, the main types of innovative technologies in tourist-excursion and accommodation & food service education are identified. Among the identified innovative education technologies in the tourism and hospitality sectors are problem-based learning, project activities, business games and methods of distance technologies. Main trends of development of vocational education in tourist-excursion activities and accommodation & food serviceare reseached. The main educational innovative technologies are considered as an element of education in tourism education and in the training of hotel and restaurant service specialists. Each of the technologies is analyzed from the standpoint of practice-oriented learning, as a result of which recommendations for their use in education are outlined. The prospects for the use of selected technologies in tourism education are also considered.

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Section: Background and Methodsmentioning

confidence: 99%

Innovation-based development of vocational education in tourist-excursion activities and accommodation & food service

2022

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“…The restaurateur preserves tradition and acquires an image in the form of recognition for the content and quality of the gastronomic offer (Yi & Choi, 2012). Guests choose from alternative fast service facilities based on attributes such as location convenience, price, consistency, food quality, service quality and cleanliness (Mun et al, 2022).…”

Section: Background Of the Study Areamentioning

confidence: 99%

Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh

Gajić¹,

Zrnić²,

Vujić³

et al. 2022

Ekonomika poljoprivrede

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The aim of the paper is to point out the possibility of the influence of the quality of the gastronomic offer in the restaurant of the hotel Crni vrh, on the creation or cocreation of the hotel brand. The quality items of the hotel's complete catering offer were analyzed and grouped by exploratory factor analysis into three factors (Food, Space and Personality). The results of the multiple regression analysis determined the contribution of two quality factors to the creation of the hotel brand. Also, the research came to the conclusion that the majority of visitors, after the experience gained, decide to come again to the rural and mountainous areas, and a smaller percentage to the urban environment. The importance of the research is reflected in the contribution of the existing literature, in the contribution to future more important research, as well as in finding strategic solutions for better hotel operations.

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“…While consuming food products, they expect to satisfy hunger and thirst and pay attention to such factors as safety, natural ingredients, comfort, high nutritional values, and care for the environment [ 2 , 3 ]. Moreover, among the trends in the behavior of modern consumers in the hotel and catering services market, it is worth particularly emphasizing the increased awareness of the impact of selected food on health, searching for offers that meet individual needs, appreciating new sensations and experiences, virtualization and computerization of consumption [ 4 , 5 ]. An increasing group of hotel guests is also interested in environmental impacts, local products and products dedicated to people with special diets [ 6 , 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Holidays Abroad and the Eating Behavior of the Inhabitants of Poland

Mazurek-Kusiak

Kobyłka

Korcz

et al. 2022

IJERPH

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A hotel is interested that the guest buys from it not only accommodation, but also catering services, preferably an all-inclusive option. However, many tourists choose only accommodation or accommodation with breakfast, and dinners and other things are purchased outside the place of accommodation. Therefore, it is important to know the eating behavior of tourists, and what hotels must do to make guests want to use food services at the place of accommodation. The purpose of this article is to show the reasons for not buying full meals at hotels during vacations by the inhabitants of Poland. The study used the diagnostic survey method with the help of the direct survey technique. A proprietary survey questionnaire was developed. The direct survey was conducted among 3071 tourists across the country. The study was conducted in 2019–2020. For data analysis, a discriminant function was chosen to examine the differences between groups based on a set of selected independent variables. When buying tourist holidays in travel agencies, 32.40% of Poles bought the all-inclusive option, 33.15% bought breakfast and dinner, 12.47% bought breakfast only, while 21.98%, bought accommodation without any food. For tourists who did not buy any meals at the hotel, the most important factors for eating out were mainly unwillingness to adapt to the hours of serving meals at the place of accommodation, and the desire to control the quality of raw materials needed for preparation of individual dishes. Among hotel guests who only had breakfast at the hotel, the main reasons for eating lunch and dinner outside of the hotel were the desire to try local dishes in regional restaurants, to get to know different restaurants, and to eat meals made entirely of ecological materials. A big barrier to buying meals in a hotel was the lack of offering dietetic dishes or their too high price. Older people dined out because of the lack of dietary dishes or their too high price and because they look for restaurants that serve meals prepared from ecological ingredients. Younger people, on the other hand, did not dine at the hotel because they did not want the hours of serving meals at the hotel to limit their sightseeing in the city and surroundings.

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Strategic target customers of food and beverage offerings in full-service hotels: Outside-hotel customers

Cited by 5 publications

References 31 publications

Innovation-based development of vocational education in tourist-excursion activities and accommodation & food service

Innovation-based development of vocational education in tourist-excursion activities and accommodation & food service

Gastronomy offer in a function of creation and co-creation of a recognized hotel brand: Illustrations from hotel Crni vrh

Holidays Abroad and the Eating Behavior of the Inhabitants of Poland

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