Efforts to globalize a national food

Kim, Seongseop; Choe, Ja Young; Lee, Aejoo

doi:10.1108/ijchm-03-2015-0151

Cited by 30 publications

(5 citation statements)

References 36 publications

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“…In tourism research, attributes and characteristics have been identified, and the consumption experiences of visitors have garnered significant attention (Jeaheng and Han, 2020; Sthapit et al , 2021). Attributes are defined by Kim et al (2016) as the features or benefits of products or services. According to Kissileff (2000), a food attribute is a characteristic of a food property that may be consumed.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Kim et al (2009) classified regional food consumption into three categories: physiological food, individual demographics and motivational food. The research conducted by Kim et al (2016) divided restaurant success factors into four categories: cleanliness, promotion and convenience, responsiveness, and food quality. In contrast, Andersson et al (2017) categorized gastronomic experiences into three categories: sensory, cultural and social.…”

Section: Literature Reviewmentioning

confidence: 99%

“…A destination's distinctive and unique cuisine may attract potential tourists (Yousaf, 2022). According to studies by Kim et al (2016) and Nield et al (2000), consumption of local foods at a destination is associated with a variety of local food attributes. Pearson and Pearson (2017) conducted a study in Gaziantep, Turkey, to evaluate the influence of cuisine preparation culture on a destination's brand.…”

Section: Literature Reviewmentioning

confidence: 99%

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Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors

Soonsan

Phakdee-auksorn²,

Suksirisopon³

2022

JHTI

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PurposeThe research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.Design/methodology/approachThe first step is, the item generation, which includes an in-depth interview. Secondly, scale purification includes the exploratory factor analysis, which generates a preliminary factor structure. In the final step, scale validation, confirmatory component analysis is used to test the items and dimensions.FindingsThe 33 items organized into eight dimensions: food quality, authenticity, hygiene, interpersonal, novelty, service provider, foodservice place and value added for a creative city of gastronomy were demonstrated to be valid and reliable after a thorough development process.Practical implicationsThe findings assist practitioners in recognizing the many aspects of local food attributes, as well as how destination managers can employ these factors to promote a destination.Originality/valueThis research contributes to the theoretical literature on a gastronomic creative city, with more research into the links between destination management and other important concepts. In terms of the outcomes of a creative city of gastronomy management, this study might serve as a reference for destination managers and travel suppliers.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

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Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors

Soonsan

Phakdee-auksorn²,

Suksirisopon³

2022

JHTI

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“…The research is essential because it will contribute to literature and practice. In the literature, there are studies examining ethnic food consumption [22,26], reasons for ethnic food preference [20], and reasons for choosing ethnic restaurants [11]. Studies on Turkish cuisine were mainly carried out in Turkey.…”

Section: Introductionmentioning

confidence: 99%

Preference for Turkish ethnic foods in the USA

Şahin

Kaya

2023

J. Ethn. Food

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This research aims to explain why Turkish ethnic foods are preferred in the USA and the reasons for the success of Turkish restaurants. The research population consists of customers living in the USA who have been to Turkish restaurants. The convenience sampling method and a survey consisting of web surveys and e-mails were used for the data collection from the 13 states of the USA. Analysis, multivariate normal distribution test, factor analysis, and regression analysis were used to analyze the collected data. According to the findings, the reasons for preferring Turkish ethnic foods significantly and positively influence the intention to revisit Turkish restaurants. The kebab was the most popular and well-liked product. In terms of trials, kebab, baklava, Turkish tea, doner, and Turkish coffee follow, respectively. There is an increasing interest in research examining ethnic food consumption, reasons for ethnic food preference, and reasons for choosing ethnic restaurants. However, studies on Turkish cuisine are mostly in Turkey and have been carried out on domestic and foreign tourists. There are not enough studies about Turkish ethnic foods outside of Turkey from the consumer side. This study will be provided valuable information for the literature and practice as restaurant businesses.

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“…In the field of gastronomy, segmentation has been acknowledged as being a useful tool to facilitate the development of strategies for the marketing of this tourism service (Seongseop, Choe & Lee, 2016). To segment restaurant customers, previous studies have used socio-demographic variables (e.g., gender, income, nationality) and socio-psychological variables (e.g., value, lifestyle, personality).…”

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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Efforts to globalize a national food

Cited by 30 publications

References 36 publications

Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors

Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors

Preference for Turkish ethnic foods in the USA

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

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