Defining risk reduction strategies for tourists with specific food needs: a qualitative approach

Moraleda, Laura Fuentes; Muñoz-Mazón, Ana; Santiago-Rincón, Coral; Orea-Giner, Alicia

doi:10.1108/bfj-04-2021-0398

Cited by 7 publications

(15 citation statements)

References 101 publications

(174 reference statements)

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“…While the offer of food experiences and gastronomic services is large, as observed in the next section, and fits with most of the tourist preferences, results also show that the current offer does not cover specific food needs, which challenge the food experiences of people when travel (see Fuentes-Moraleda et al, 2022).…”

Section: Personalisationsupporting

confidence: 62%

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences

Orea-Giner

Fusté‐Forné

2023

BFJ

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PurposeThis research aims to examine Generation Z's perspectives of sustainable consumption in food tourism experiences, considering the drivers on food tourists' behavioural intents and basing its analysis on the value-attitude-behaviour model of norm activation theory.Design/methodology/approachUsing a qualitative design, 27 qualitative online surveys were conducted with Generation Z travellers who are also active on social media.FindingsResults show that while they are aware of environmental knowledge and ethical food choices and think that sustainable food consumption improves individual and social wellbeing, the sustainability of food consumption is limited by factors such as time and budget. Also, results reveal that the eating habits of Generation Z people are more sustainable when they eat at home than when they travel. Theoretical and practical implications for food tourism management and marketing are described.Originality/valueWhile food tourism has been largely investigated in recent years, little previous research has focused on the relationships between daily eating behaviours and sustainable consumption in food tourism experiences, especially from the perspective of Generation Z individuals and the influence of social media on individual and social food decisions.

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Section: Personalisationsupporting

confidence: 62%

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences

Orea-Giner

Fusté‐Forné

2023

BFJ

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“…The studies on MTE have mostly emphasised conceptualising and estimating its determinants (Kim, 2014). As per Fuentes-Moraleda et al. (2022), it is vital to identify the primary constructs that can make travel experiences memorable.…”

Section: Literature Reviewmentioning

confidence: 99%

“…The studies on MTE have mostly emphasised conceptualising and estimating its determinants (Kim, 2014). As per Fuentes-Moraleda et al (2022), it is vital to identify the primary constructs that can make travel experiences memorable. Kim et al (2010) uncovered that people who see their travel experience as memorable would generally recollect the seven dimensions: (1) hedonism incorporates excitement, enjoyment and new experience for travellers, (2) meaningfulness involves a feeling of accomplishment and self-discovery, (3) refreshment that includes a sense of freedom and rejuvenation, (4) native culture depicting the local culture and local people, (5) novelty comprises unique and new experiences, (6) knowledge involves exploring information and (7) involvement contains activities that interest travellers.…”

Section: Memorable Tourism Experiences (Mte)mentioning

confidence: 99%

A trip down memory lane to travellers’ food experiences

Afaq

Gaur

Singh

2022

BFJ

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PurposeResearch on food tourism has a significant impact on destination attractiveness. However, components interfacing food experiences and memory are under-researched topics in food tourism literature. Therefore, this study aims to present a framework based on the components of rememberable food experiences while travelling through the lens of the diffusion of sensory stimulation.Design/methodology/approachThis study adopted a qualitative application of “Memory-Work”, a social constructionist archetype suggested for food tourism-related research. A survey was conducted, and the respondents were asked an open-ended question.FindingsThe analysis found the components instigating these food experiences: Peculiar food and drink experience, setting/geographical location, companions and social interactions, celebrating occasions and touristic components (e.g. serendipitous travel experience and food nostalgic memory). Predominantly, rememberable food tourism experiences are more explicit than memorable tourism experiences.Research limitations/implicationsThe components mentioned in this framework illustrate that various food-related experiences should be involved in destination marketing. Service providers could use these components to create unique destination stories.Originality/valueThis study is the first to present a newly developed framework for food tourism service providers that incorporates sensory impressions with food memories to explore the connection between food memories associated with a destination.

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“…Due to health restrictions, the round-table discussions were conducted online in Spanish as all members spoke perfect Spanish, using Microsoft Teams. This methodology was previously considered a trustworthy and valid method for conducting qualitative research (Cachia and Millward, 2011;Villac e-Molinero et al, 2021;Fuentes-Moraleda et al, 2022). The round-table discussions were recorded with the confirmed consent of the participants (Arsel, 2017).…”

Section: Round-table Discussion' Guide and Organisationmentioning

confidence: 99%

“…This methodology was previously considered a trustworthy and valid method for conducting qualitative research (Cachia and Millward, 2011; Villacé-Molinero et al. , 2021; Fuentes-Moraleda et al. , 2022).…”

Section: Methodsmentioning

confidence: 99%

A longitudinal analysis of revenue management strategies and measures implemented in the hospitality industry during the COVID-19 crisis

Ballestero

Serrano

Flecha-Barrio

et al. 2023

IMR

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PurposeThis research aims to answer two major research questions related to the COVID-19 crisis from a longitudinal approach: What is the revenue management (RM) role during the different periods subject to analysis? What are the RM strategies and measures implemented during this crisis in contrast with a non-crisis context? It also aims to propose an RM implementation model that provides a contingency plan to face future crises.Design/methodology/approachThis qualitative study, following a longitudinal approach, analyses three round-table discussions with 11 internationally renowned experts during three key scenarios of the COVID-19 crisis: the lockdown period (from March to June 2020) and the following two summer seasons (the post-lockdown period): Post-lockdown I (the summer campaign, 2020) and Post-lockdown II (the summer campaign, 2021). Based on a deductive approach, thematic analysis is conducted using NVivo.FindingsFurther professionalisation of revenue managers, which has enabled the correct application of strategies and measures, highlighting the importance of not lowering prices, the flexibility of booking conditions, the development of other sources of income and the increase in the value of services, amongst others, are key factors in managing this crisis. The longitudinal analysis carried out in three different periods of this crisis shows how these measures have evolved and the contrast with RM application in a non-crisis context. The revenue manager's leadership and proactivity, the holistic organisation of RM marketing, commercial and sales departments and the quick adaptation of RM systems (RMSs) by modifying their algorithms are essential to reducing the impact of COVID-19 on the hospitality industry. This crisis has led the industry to rethink processes and strategies and to increase digitalisation. The proposed model, which considers the various RM strategies and measures implemented during COVID-19 in contrast to a non-crisis context, is the cornerstone for developing a graded contingency plan to face future crises. This research sheds light on the widely discussed role of RM during this crisis.Research limitations/implicationsThis study has various limitations. First, the three round-table discussions were held online due to the health crisis, and the chosen webinar format may have biased the participants' answers due to its public nature. Second, the survey was carried out in Spanish. Despite the strong international profiles of the participants, cultural distortion may appear, suggesting that the research should possibly be extended to other cultural contexts in the future. Third, some of the participants were unable to attend all the round-table discussions due to their professional duties, so people with similar profiles were invited to the rest of the sessions.Practical implicationsThe revenue manager's leadership and proactivity, the holistic organisation of RM marketing, commercial and sales departments and the quick adaptation of RMSs by modifying their algorithms are essential to reducing the impact of COVID-19 on the hospitality industry. This crisis has led the industry to rethink processes and strategies and to increase digitalisation. The proposed model, which considers the various RM strategies and measures implemented during COVID-19 in contrast to a non-crisis context, is the cornerstone for developing a graded contingency plan to face future crises. This research sheds light on the widely discussed role of RM during this crisis.Originality/valueThis work contributes to the literature by providing a model that considers the various RM strategies and measures implemented during COVID-19 in contrast to a non-crisis context. The novelty of this research is mainly found in the conducting of a deductive and longitudinal study considering previous research focussed on RM strategies applied during the COVID-19 crisis and supplementing it with new measures by applying qualitative techniques.

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Defining risk reduction strategies for tourists with specific food needs: a qualitative approach

Cited by 7 publications

References 101 publications

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences

The way we live, the way we travel: generation Z and sustainable consumption in food tourism experiences

A trip down memory lane to travellers’ food experiences

A longitudinal analysis of revenue management strategies and measures implemented in the hospitality industry during the COVID-19 crisis

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