Exploring user-generated content related to dining experiences of consumers with food allergies

Wen, Han; Park, Eun Hye; Tao, Chen-Wei; Chae, Bongsug; Li, Xiaoye; Kwon, Junehee

doi:10.1016/j.ijhm.2019.102357

Cited by 29 publications

(22 citation statements)

References 34 publications

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“…In addition, food and wine have been demonstrated to be an essential part of destination identity and should be seriously considered in destination marketing (Marine‐Roig & Clavé, 2016). Most recently, eWOM is utilized to help construct the dimension of food experience for customers with food allergies (Wen et al, 2020). In view of the reason why this group of tourists tends to leave WOM online, Khuong and Nga (2018) confirmed that food quality, price, and culture are three dominant factors.…”

Section: Literature Reviewmentioning

confidence: 99%

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

Qian

Law

Fan

2020

Journal of Tourism Research

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Private social dining is a new form of service emerging in culinary tourism. Although its popularity has been increasing worldwide, studies on private social dining, especially its influence on tourism, are limited. The present work aims to explore tourists' experiences using private social dining as a context by constructing the dimensions for tourist experience. A qualitative research method is utilized to analyze reviews from top service providers in three popular destinations. Results confirm seven dimensions of the three types of experience existing in tourists' private social dining experiences, which affect tourist satisfaction. These results lay the foundation for future studies.

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Section: Literature Reviewmentioning

confidence: 99%

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

Qian

Law

Fan

2020

Journal of Tourism Research

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“…Olsson et al , 2009; Sverker et al , 2009). Wen et al (2020) argued that service staff's knowledge and flexibility regarding food allergies shapes diners' satisfaction. Extending this, developing “emotionally intelligent”, personalised service practices that appreciate and reduce the stress caused by visibility can potentially enhance the value created through event experiences.…”

Section: Findings and Discussionmentioning

confidence: 99%

The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction

Weber

Lugosi

2021

IJEFM

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PurposeFor attendees with allergies, intolerances and coeliac disease, accessing safe, nutritious and good quality food and drink is a vital but challenging dimension of events. This study sought to capture and analyse the lived event experiences of individuals with a variety of food-related health, wellbeing and safety needs.Design/methodology/approachThis study adopted an inductive approach, using semi-structured interviews to gather qualitative data from participants with various food allergies and intolerances or coeliac disease.FindingsAttendees had low expectations regarding food choice, quality and value, which stemmed from past event experiences. Poor information about suitable food and drink, coupled with frontline staffs' perceived knowledge, responsiveness and care were frequently seen as sources of service failures. The data stress how exposure to potentially harmful foods and food avoidance influenced attendees' experiences. The findings also help to appreciate consumers' agency, identifying various coping strategies used by affected individuals to anticipate risks, engage in compensatory behaviours and mitigate the effects of unsuitable food and drink.Originality/valueThis study is unique in examining the event experiences of individuals with food allergies, intolerances and coeliac disease. It demonstrates how practices in the crucial domain of food and drink provision can affect the overall event experience, with potential consequences at, across and potentially beyond the venue and occasion. From a theoretical perspective, the study conceptualises intersections of risk, value-creation/destruction and experiential consumption. It shows the “episodic” and “perpetual” impacts of “risk loaded” consumption, while arguing that diverse value-creation/destruction practices mediate pathways leading to different experiential outcomes.

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“…For example, AllergyEats 11 and Biteappy 12 provide restaurant recommendations based on user-specified diet restrictions. A recent analysis of user-generated reviews from the restaurants listed on AllergyEats highlighted how the efforts of the restaurant staff have a positive influence on the ratings of the restaurants as well as how the lack of communication of the staff and cross-contamination negatively influence the ratings [98]. In addition, Find me Gluten Free 13 helps individuals find restaurants serving gluten-Free meals in their region.…”

Section: Technologies To Support the Management Of Food Hypersensitivitiesmentioning

confidence: 99%

Avoiding Reactions Outside the Home: Challenges, Strategies, and Opportunities to Enhance Dining Out Experiences of People with Food Hypersensitivities

Nunes

Almeida

Chung

et al. 2021

Proceedings of the 2021 CHI Conference on Human Factors in Computing Systems

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People with food hypersensitivities experience adverse reactions when eating certain foods and thus need to adapt their diet. When dining out, the challenge is greater as people entrust the care of their allergy, intolerance, or celiac disease, in the hands of staff who might not have enough knowledge to appropriately care for them. This interview study explored how people with food hypersensitivities avoid reactions while eating out, to inspire future digital technology design. Our findings show the social and emotional impact of food hypersensitivities and how people practically cope by investigating restaurants' safety precautions, correcting orders, or even educating restaurants' staff. We discuss our findings against the experiences of other people living with chronic conditions and offer design opportunities for digital technologies to enhance dining out experiences of people with food hypersensitivities. CCS CONCEPTS• Human-centered computing → Empirical studies in HCI.

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Exploring user-generated content related to dining experiences of consumers with food allergies

Cited by 29 publications

References 34 publications

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

Exploring tourists' experience at private social dining: Dimensionality and satisfaction

The event experiences of attendees with food allergies, intolerances and coeliac disease: risk loaded value-creation/destruction

Avoiding Reactions Outside the Home: Challenges, Strategies, and Opportunities to Enhance Dining Out Experiences of People with Food Hypersensitivities

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