Changing Times: Consumers Choice of Ethnic Foods When Eating at Restaurants

Roseman, Mary G.

doi:10.1300/j150v14n04_02

Cited by 36 publications

(50 citation statements)

References 10 publications

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“…Food authenticity was the most important factor for customers who dined at Thai restaurants. These studies suggest that customers want to experience authentic ethnic cuisines that differ from what they eat at home or learn about a different culture through dining experiences at ethnic restaurants (Ebster and Guist, 2004;Roseman, 2006;Sukalakamala and Boyce, 2007). When considering the unique cultural aspects of dining experiences at ethnic restaurants, authenticity plays a significant role in appealing to the target customers of ethnic restaurants.…”

Section: The Effects Of Dining Factors (Stimuli) On Emotions and Percmentioning

confidence: 99%

Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.

Jang

Park

2012

International Journal of Hospitality Management

168

189

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Section: The Effects Of Dining Factors (Stimuli) On Emotions and Percmentioning

confidence: 99%

Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.

Jang

Park

2012

International Journal of Hospitality Management

168

189

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“…Experiencing authentic cuisines and cultures is a primary goal of ethnic dining (Ebster and Guist, 2005;Roseman, 2006;Sukalakamala and Boyce, 2007). Accordingly, authenticity is one of the key factors influencing customer evaluations of ethnic restaurants (Jang et al, 2012;Lego et al, 2002;Roseman, 2006;Sukalakamala and Boyce, 2007;Tsai and Lu, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…Accordingly, authenticity is one of the key factors influencing customer evaluations of ethnic restaurants (Jang et al, 2012;Lego et al, 2002;Roseman, 2006;Sukalakamala and Boyce, 2007;Tsai and Lu, 2012). However, many ethnic restaurants have adapted their dishes to better match the American palate by avoiding some authentic ingredients (CNN, 2010;The Daily Meal, 2013).…”

Section: Introductionmentioning

confidence: 99%

Ethnic dining: Need to belong, need to be unique, and menu offering

Liu

Mattila

2015

International Journal of Hospitality Management

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“…In terms of level of education and income, in a study on ethnic restaurants, Roseman (2006) identified that respondents with a higher level of education and income were more likely to choose this type of restaurants than their less-educated and less-well-paid counterparts. Barber and Scarcelli (2010) classified customers by gender and education to identify the effect on customers' evaluation of the cleanliness of a restaurant.…”

Section: The Segmentation Of Markets In the Restaurant Industrymentioning

confidence: 99%

“…In their study, the members of the "adventurous" and "rational" groups revealed a higher level of preference for speciality food products. Other research has sought to identify the characteristics of customers to restaurants according to their reasons for preferring a certain type of food or the benefits sought (John and Horsefall, 2012;Roseman, 2006;Tan and Lo, 2008). Damian and Suárez-Barraza (2015) indicate that these segmentation tasks enable finding out consumer behaviour and implementing process innovation in tourism management.…”

Section: The Segmentation Of Markets In the Restaurant Industrymentioning

confidence: 99%

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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Purpose: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service. FindingsThe results reveal the existence of two segments whose behaviour is different, where the individuals of the first consider the culinary experience as the main reason for their tourist visit to the destination. In contrast, the second segment considers that their visit to the destination is the main reason for their tourism. Moreover, the diners from both segments display different behaviour in terms of their post-purchase, recommendation and intention to return behaviour and the perception of the status with which their visit to the restaurant provides them. Research limitations/implications:The main limitation of this research is the fact that only the responses of tourists who have visited top-level restaurants in Spain have been studied Practical implications:The results of this study may help both the managers of restaurants of a certain level and the public authorities responsible for tourism to make decisions, since these types of restaurants are becoming tourist resources of the first order. Social implications:Knowledge of the diner could facilitate the optimal management of the restaurant and help orient it as a tourist resource. In certain areas such a resource can become a pole of tourist attraction and contribute towards territorial balance thanks to the positive externalities it generates in the territory where such establishments are located.Originality/value: the present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development. Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few researches that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.-332-Intangible Capital -https://doi

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Changing Times: Consumers Choice of Ethnic Foods When Eating at Restaurants

Cited by 36 publications

References 10 publications

Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.

Effects of ethnic authenticity: Investigating Korean restaurant customers in the U.S.

Ethnic dining: Need to belong, need to be unique, and menu offering

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

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