The Role Of Foodservice I n Vacation Choice And Experience: A Cross-Cultural Analysis

Abstract

The purpose of this study is to investigate the relationship between foodservice and tourism both in destination choice and in the vacation experience. In particular, it studies how different cultures value food when on vacation. A survey of 1300 visitors to the state of Hawaii from Japan, Canada and the U.S. mainland found that only 18% said foodservice played a role in their destination choice. Japanese visitors, however, rated foodservice higher than did the other two nationalities. The quality of foodservice and the availability of a range of prices were found to be the most important aspects of foodservice for tourists when on vacation. The study found that at dinner-time, tourists' major concern is with the quality of the cuisine, whereas at lunch and breakfast time they are more concerned with getting the best value for their dollar.

Factors influencing tourist food consumption

“…This neglect was due to the traditional notion that food is a 'supporting resource' (Godfrey & Clarke, 2000) which supplements a destination's appeal to its tourists, and also to the conventional view that eating while travelling is a 'supporting consumer experience' (Quan & Wang, 2004), one that is largely an extension of tourists' daily routines. However, recent years have witnessed a surge of research interest in food consumption in tourism, covering areas such as food service (Nield, Kozak, & LeGrys, 2000;Sheldon & Fox, 1988), local food consumption (Kim, Eves, & Scarles, 2009;Ryu 3 a given food' (Giesen et al, 2010, p. 966), whereas food preference 'assumes the availability of at least two different items, and refers to the choice of one rather than the other' (Rozin & Vollmecke, 1986, p. 434). Although in most cases people prefer foods that they like better, food liking is only one of the motivations that may account for a preference.…”

“…Additionally, this focus also reflects the current state of the field, for existing studies on tourist food consumption largely adopted the preference and choice approach (e.g., Chang et al, 2010;Kim et al, 2009;Torres, 2002). 5 largely related to the areas of food service (Nield et al, 2000;Sheldon & Fox, 1988), local food consumption (Kim et al, 2009;Ryu & Jang, 2006;Torres, 2002), food and gastronomic experiences in tourism (Chang et al, 2011;Kivela & Crotts, 2006, food as a form of special interest tourism Ignatov & Smith, 2006;Long, 2004), and tourist food preferences and choice (Chang et al, 2010;Torres, 2002). Although there is a lack of attempt at systematically addressing the factors affecting tourist food consumption and their interrelationships, the above studies provide important groundwork for understanding the phenomenon.…”

Gastronomi Turizmi Alanyazının Gelişimi: Journal of Tourism and Gastronomy Studies Dergisinde Yayımlanan Makaleler Üzerine Bir İnceleme (Development of The Gastronomy Tourism Literature: A Research on Journal of Tourism and Gastronomy Studies s Articles)

“…Although many studies aimed at revealing the relationship between tourism and local food (Belisle, 1983;Telfer and Wall, 1996), many different aspects of this relationship have also become important research topics. Indeed, there are also researchers who indicate that gastronomic tourists are influenced by travel motivations, destination choices, and holiday experiences (Marris, 1986;Sheldon and Fox, 1988;Van Westering, 1999), as well as those who claim that the destination provides reinforcement of local identity (Bessière, 1998) . Thus, both the social and cultural influences of the gastronomic gradually begin to gain clarity.…”

“…Nitekim gastronomi turistlerinin seyahat motivasyonlarında, destinasyon seçimlerinde, tatil deneyimlerinde bu bağın etkili olduğunu belirten araştırmacıların (Marris, 1986;Sheldon ve Fox, 1988;Van Westering, 1999) yanı sıra söz konusu destinasyonun yerel kimliğini pekiştirmeyi sağladığını belirtenler (Bessière, 1998) …”

Environmental analysis and monitoring for recreational farms in Taiwan

“…A series of national and local government marketing strategy has actively promoted the tourism resources based on the local culinary competition and other related activities, combined with sightseeing and food tours to experience the uniqueness of seasonal ingredients in each area of the tourist and leisure sites. Sheldon and Fox (1988) explained that Japanese tourists believe that local cuisine will strongly affect the choice of tourist destinations more than Canadian and American tourists do, and 14% of Japanese tourists pointed out that local food is the important motive for visiting the tourist destination [14]. Tsai et al (2015) concluded that organizational support was positively related to the work environment for motivation, procedural justice, knowledge sharing, as well as promotion [15].…”