Ethnic food tasting and gastronomy online reviews: incorporating enjoyment in the behavioral intention model

Baba, Sabreena Nawaz; Dada, Zubair Ahmad; Qureshi, Reyaz A.

doi:10.1108/jhti-06-2022-0264

Cited by 4 publications

(1 citation statement)

References 67 publications

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“…Ethnic food restaurants are proliferating in many Western countries, a trend expected to continue growing (Baba et al, 2023). In the US ethnic food is particularly accessible and popular, with more than half of the population eating at least once a month ethnic cuisine such as Mexican or Italian (Liu et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

Arviv,

Shani,

Poria

2023

JHTI

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PurposeThe aim of the study is to capture consumers' conceptualization of ethnic food and ethnic restaurants, focusing on what it takes for ethnic restaurants to be perceived authentic.Design/methodology/approachQualitative research, based on semi-structured in-depth interviews which were transcribed and subjected to inductive thematic analysis.FindingsThe findings conceptualize what ethnic food and ethnic-authentic restaurant are, leading to formulating the criteria that authentic ethnic restaurant should meet.Research limitations/implicationsFindings have practical implications for restaurateurs interested in establishing themselves as ethnically authentic and for businesses focusing on ethnic food. This study was based on Israeli-Jewish participants; studies with other populations will contribute to the findings' trustability.Originality/valueThis study provides novel and critical insights into ethnic restaurant managements and to the customer conceptualization of the concept of ethnic authentic, demonstrating it being a multifaceted concept.

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Section: Introductionmentioning

confidence: 99%

Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

Arviv,

Shani,

Poria

2023

JHTI

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From screen to plate: an investigation of how information by social media influencers influence food tasting intentions through the integration of IAM and TAM models

Khan,

Sujood,

Rehman

et al. 2024

JHTI

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PurposeThe aim of this paper is to explore how information shared by SMIs affects consumers' food tasting intentions. To achieve this, it integrates the IAM and TAM, in conjunction with trust and EWOM.Design/methodology/approachThis paper utilized a convenience sampling technique, employing a survey instrument to gather data online. The questionnaire was distributed across the social media pages of food bloggers from September 11 to November 30, 2023. The collected data was analyzed using SPSS and AMOS.FindingsWe developed a research framework that integrates IAM, TAM, Trust, and EWOM variables to assess how information shared by SMIs influence consumers' intentions to explore new food tastes. The model demonstrated enhanced predictive and explanatory capabilities.Research limitations/implicationsThis study enriches the existing literature on information adoption and technology acceptance by advancing our understanding of how SMIs influence consumers’ food tasting intentions. Additionally, it aids SMIs in comprehending their role in endorsing new food products and restaurants, fostering trust and reliability among their followers. This study enables consumers to make more informed decisions about trying new food products or dining establishments, empowering them to evaluate influencer recommendations critically.Originality/valueThis study uniquely focuses on the influence of information shared by SMIs on consumers' intentions to taste new foods. While SMIs have been extensively studied in various contexts, such as fashion, beauty, and travel, this research offers a fresh perspective on understanding their impact on consumer behavior within the food industry.

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Does Critical Thinking Mediate the Relationship between Sustainability Knowledge and Tourism Students’ Ability to Make Sustainable Decisions?

Shafieieh,

Ozturen,

Rezapouraghdam

et al. 2024

Sustainability

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The complex and critical global issues of the 21st century resulting from the unsustainable growth of tourism and hospitality, like air, land, and water pollution, have exacerbated concerns over whether educational institutions equip future managers and employees with adequate skills to meet the new demands of the current era. These ever-growing global sustainability issues stemming from the sophisticated interactions between people and the planet have no simple answers. They require well-skilled critical thinkers disposed of analyticity and systematicity to consider them and make positive contributions through their sustainable decisions. Despite this recognition, there are limited studies of the tourism and hospitality industry focusing on this crucial topic, and it is unclear how sustainability knowledge may result in more sustainable decision-making abilities. Accordingly, the current study proposed a model that links tourism and hospitality students’ sustainability knowledge to their sustainable tourism decision-making, testing the mediating role of critical thinking. Applying a quantitative research design, the researchers used a self-administered online survey to collect data from 146 full-time tourism students in Northern Cyprus. The PROCESS plug-in for the statistical package for social sciences was used to test the hypotheses of this study. The result of this study revealed that sustainability knowledge and critical thinking play significant roles in students’ sense of sustainable tourism competency and their sustainable tourism decision-making power. This study discusses how critical thinking serves as a mediating factor between knowledge of environmental sustainability, perceived competency in sustainable tourism, and sustainable decision-making ability. This study offers a more nuanced view of critical thinking’s function in terms of converting knowledge into sustainable tourism practices.

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Ethnic food tasting and gastronomy online reviews: incorporating enjoyment in the behavioral intention model

Cited by 4 publications

References 67 publications

Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

Delicious – but is it authentic: Consumer perceptions of ethnic food and ethnic restaurants

From screen to plate: an investigation of how information by social media influencers influence food tasting intentions through the integration of IAM and TAM models

Does Critical Thinking Mediate the Relationship between Sustainability Knowledge and Tourism Students’ Ability to Make Sustainable Decisions?

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