From Sombreros to Sincronizadas

Gaytán, Marie Sarita

doi:10.1177/0891241607309621

Cited by 58 publications

(13 citation statements)

References 16 publications

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“…The role dining experiences serve as guidance in delivering the true originality of one restaurant value and identity. Restaurants heavily rely on providing an exclusive and memorable experience to every diner to motivate repurchase intentions (Gaytan, 2008). Dining experiences can be divided into physical criteria such as food, services being offered, service personnel, and restaurant atmosphere (Andersson & Mossberg, 2004;Sukalakamala & Boyce, 2007).…”

Section: Enhancing Brand Reputation and Loyalty To Keep Customers Coming Backmentioning

confidence: 99%

Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

Lai

Abidin

Hasni

et al. 2020

IJRBS

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SME restaurants have reported declined earnings and faced challenges to remain open during the Movement Control Order (MCO) period imposed by the Malaysian government due to the Coronavirus (COVID-19) outbreak. SME decision-makers were observed to be making changes regarding their day-to-day operations and management strategies to mitigate MCO restrictions. This paper aims to review the significant adaptations made by SME restaurants in Malaysia throughout the MCO period. Three (3) prominent areas of adaptations made by decision-makers have been identified based upon ceaseless news reports and media contents. The adaptations made commonly depict actions to (i) Nurture Creativity, (ii) Sustain Reputation, and (iii) Maintain Profitability. The outcomes of this paper provide essential survival guides for SME restauranteurs to embrace the COVID-19 outbreak. These can be helpful to related policy and decision-makers to implement the crucial traits of SME restaurants to reduce the impact on SME restaurants for the foreseeable future.

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Section: Enhancing Brand Reputation and Loyalty To Keep Customers Coming Backmentioning

confidence: 99%

Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

Lai

Abidin

Hasni

et al. 2020

IJRBS

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“…The burrito, although appearing to be more traditional Latin American food, is in fact an American version of Mexican food. Combining it with other elements of modern fast food–French fries and soda–produced a modern combination with traces of authenticity [ 41 ].…”

Section: Resultsmentioning

confidence: 99%

An interpretive study of food, snack and beverage advertisements in rural and urban El Salvador

2015

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BackgroundGlobalization and increased marketing of non-nutritious foods and beverages are driving a nutrition transition in developing countries, adversely affecting the health of vulnerable populations. This is a visual interpretive study of food, snack, and beverage advertisements (ads) in rural and urban El Salvador to discern the strategies and messages used to promote consumption of highly processed, commercialized products.MethodsDigital photographs of billboard and wall advertisements recorded a convenience sample of 100 advertisements, including 53 from rural areas and 47 from urban areas in El Salvador. Advertisements were coded for location, type of product, visual details, placement and context. Qualitative methods were used to identify common themes used to appeal to consumers.ResultsAdvertisements depicted “modern” fast foods, processed snacks and sugary beverages. Overall, the most prominent themes were: Cheap Price, Fast, Large Size, and Modern. Other themes used frequently in combination with these were Refreshment, Sports/Nationalism, Sex and Gender Roles, Fun/Happy Feelings, Family, Friendship and Community, and Health. In rural areas, beverage and snack food ads with the themes of cheap price, fast, and large size tended to predominate; in urban areas, ads for fast food restaurants and the theme of modernity tended to be more prominent.ConclusionsThe advertisements represented a pervasive bombardment of the public with both explicit and subliminal messages to increase consumerism and shift dietary patterns to processed foods and beverages that are low in micronutrients and high in carbohydrates, sugar, fat and salt—dietary changes that are increasing rates of child and adult diseases including tooth decay, obesity, cardiovascular disease and cancer. Global food and beverage industries must be held accountable for the adverse public health effects of their products, especially in low-middle income countries where there are fewer resources to prevent and treat the health consequences. In addition, public health and governmental authorities should learn from the advertising strategies to promote social marketing of public health messages, and enact and enforce regulations to limit the advertisement and sale of unhealthy products, particularly for children in and around schools. This will create healthier social norms and environments for the entire population.Electronic supplementary materialThe online version of this article (doi:10.1186/s12889-015-1836-9) contains supplementary material, which is available to authorized users.

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“…Food is particularly susceptible to questions of type authenticity (e.g., What is “real” Mexican food? ; Lu & Fine, 1995; Gaytán, 2008). Wang (1999) calls this notion of authenticity, constructed authenticity , and defines it as authenticity that is “projected onto toured objects by tourists or tourism producers in terms of their imagery, expectations, preference, beliefs, powers, etc.” (p. 351).…”

Section: Dimensions Of Authenticitymentioning

confidence: 99%

The Psychology of Authenticity

Newman

2019

Review of General Psychology

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Perceptions of authenticity (or, inauthenticity) have been shown to affect people's judgments and behavior across a wide variety of domains. However, there is still ambiguity about how the concept should be defined. This is attributable, at least in part, to a growing list of different "kinds of authenticity" with little discussion of the potential overlaps between them. The goal of this paper is to reduce these various notions of authenticity into a more manageable set of constructs. Building on the work of Newman and Smith (2016a), three broad kinds of authenticity are proposed: Historical, Categorical, and Values authenticity. Two studies then examine the extent to which people's conceptions of authenticity naturally segment into these three types. Specifically, Study 1 asks participants about the various ways in which they might assess authenticity, whereas Study 2 examines individual differences in sensitivity to different kinds of inauthenticity. The results from both studies indicate a striking degree of convergence in support of these three broad dimensions. Moreover, different populations appear to be differentially concerned about these various ways of evaluating authenticity. The implications of this framework for existing and future work in this area are discussed.

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From Sombreros to Sincronizadas

Cited by 58 publications

References 16 publications

Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

Key adaptations of SME restaurants in Malaysia amidst the COVID-19 Pandemic

An interpretive study of food, snack and beverage advertisements in rural and urban El Salvador

The Psychology of Authenticity

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