The specificity of food and wine in a particular region can serve as a motive that connects consumers to a particular geographic area. Therefore, the enogastronomic experience is a perfect postulate combining gastronomy and enology for consumers. This research aimed to conduct an in-depth analysis of previous research and obtain a comprehensive picture of the enogastronomic experience of consumers. The result of the empirical research shows that most studies on the enogastronomic experience were published in 2020 (25.53%) and in Spain (17.02%), while the cluster analysis showed that “food” and “satisfaction” are the most frequently used keywords. It is also worth highlighting that almost half of the research in the field of restaurateurs is from the perspective of consumers (40.42%). The results of this research can help both researchers and practitioners engaged in the field of enogastronomy to better cope with the challenges of competition in the market.
Due to Croatian government measures to prevent the spread of COVID – 19, Croatian citizens have been in several lockdowns, which causally affected the normal function of society as a whole. One of the most common consequences of such restrictions was the reduction in social contacts and reliance on virtual contacts in the online environment. The scientific community and any other sphere of business had to change its processes, particularly in organizing conferences. Virtual conferences from “rescue solution” became “pleasant with the useful solution” for organizing committees but also for participants. The purpose of this study is to detect the differences in the memorable experiences of participants concerning different quality elements in virtual and online environments. Furthermore, the aim is to detect predictors of behavioural intentions for both virtual and live conferences. For the purpose of this research, the authors have created a questionnaire, which was distributed online and onsite. The T-test and regression analysis were conducted on a sample of 256 respondents. Results confirmed significant differences between virtual and live conferences in ten variables. Furthermore, regression results revealed that only “Memorable experience” is the common predictor for both virtual and live conferences.
The restaurant industry is no longer expected to provide only high food and service quality but to stimulate the senses that will contribute to creating a memorable experience for restaurant guests. Thus, sensory senses play an increasingly important role for restaurateurs, especially in the context of nurturing long-term relationships with guests. Therefore, the main purpose of this research is to identify and evaluate studies that dealt with a memorable sensory experience of restaurant guests. The findings of this study indicate that the largest number of studies was published in 2019 (24%) in Asia (36%). Furthermore, scientific experts included all five sensory components in only 32% of the studies examining guests about their memorable restaurant experiences. The contribution of this research is reflected in determining the presence of sensory perception in the literature related to gastronomy. The results of this research enable the awareness of restaurateurs and scientific experts about the importance of examining the sensory perception of restaurant guests.
In the last twenty years scholars and practitioners have shown interest in exploring the concept of tourist experience from different perspectives. However, therefore less attention has been paid to the research on the tourist experience with special emphasis on the concept of memorable experience (MTE). Starting from the above, the purpose of this paper is to present a detailed and systematic quantitative research review aimed at identifying new trends in MTE research and reducing the existing gaps in the experience economy literature. For the purposes of this research, 47 studies on MTE published between 2010 and 2021 were analyzed according to the year of publication, geographic coverage, publication source and forms of tourism. The results of this study suggest that the largest number of studies of MTE were conducted in 2019 (21.28%) in Asia (56.81%) and published in the journal Anatolia (10.64%). Further analysis revealed that the largest number of research were carried out in the context of destination and gastronomic tourism. Therefore, only for these two forms of tourism, the causal relationship of different variables was analyzed, thus gaining an insight into their measurement instruments. In measuring the destination memorable tourism experience the MTE model is the most common one, while in measuring gastronomic tourism the most frequently applied dimensions are novelty, food quality, service environment and atmosphere. From a management perspective, the findings of this study offer practical implications for measuring MTE, especially in the context of destination and gastronomic tourism. Based on the analyzed data, tourism providers can get an insight into the tested and valid instrumentation that can allow them to determine strengths and weaknesses in the existing elements of their offer always focusing on the possibilities for long-term improvement of the whole service.
In an examination of the tourist’s gastronomic experience, scien- tific experts approach it in different ways, depending on the research para- digm to which they belong. In scientific literature, there are paradigms such as positivism, constructivism, criticism, postmodernism, and transmodern- ism. The purpose of this study was to analyze 55 scientific articles on the tourist’s gastronomic experience according to key terms (ontology, epistemology, and methodology) and thus determine their affiliation to the appropriate paradigm. The empirical research results indicate that there are no studies of postmodernism and transmodernism, but there are studies of positivist (70.91%), critical (18.18%), and constructivist (10.91%) research views. Therefore, in future research, scientists should direct their gaze pre- cisely in the direction of these paradigms. Further research findings indicate that the largest number of analyzed studies published in the last three years is in Asia (40%), North America (34.55%), and Europe (18.18%) where the au- thors predominantly apply a quantitative research approach (69.09%). The contribution of this research is reflected in the improved theoretical knowledge of the researched issues as well as the application of the same in determining the papers with regard to the type of paradigm to which the authors of selected papers belong. Also, this study is the first in conducting a paradigmatic analysis of gastronomic tourism studies.
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