Pasta experience: Eating with the five senses—a pilot study

Altamore, Luca; Ingrassia, Marzia; Chironi, Stefania; Columba, Pietro; Sortino, Giuseppe; Vukadin, Ana; Bacarella, Simona

doi:10.3934/agrfood.2018.4.493

Cited by 29 publications

(9 citation statements)

References 37 publications

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“…This method has been demonstrated to be one of the most effective and suitable for developing a deeper understanding of how, and why, individuals think about an investigated topic [55]. The reason of success of focus groups is the flexibility of the approach in the context of exploration [39,56]. In this case, focus group discussion allowed one to obtain the opinion of a group of experts (in web-based communication of the wine sector), with regard to the effectiveness of types of communication applied by the wineries though their websites.…”

Section: Focus Groups and Selection Of Participantsmentioning

confidence: 99%

“…In fact, judgement samples are selected based on what the researchers think particular sampling units or elements will contribute to answering the particular research question [58]. A general recommendation is that participants should be strangers, although various reasons can support the use of acquaintances [39,54]; in the present case, where there was a need to increase the number of participants to ensure the heterogeneity of the sample and at the same time its statistical significance, some of the experts could get to know each other. These experts observed individually, for 12 months, both the 38 sites of the wineries in the Etna territory and the 11 sites of those in Pantelleria, and, at different times, they came together to discuss through focus groups.…”

Section: Focus Groups and Selection Of Participantsmentioning

confidence: 99%

“…Wine tourism is an activity with strong emotional and hedonistic components that influence wine lovers' satisfaction and choices [7,[36][37][38]. Additionally, sensory marketing has become crucial in driving consumer choices [4,39] and several contributions have supported the concept of customer experience as a lever to create value for businesses and consumers [40,41]. Wine has specific characteristics that make it an information system linked to experiential components that involve consumers cognitively and emotionally, through the symbolic, hedonistic, and esthetic nature of consumption [42].…”

Section: Introductionmentioning

confidence: 99%

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Study of Wine Producers’ Marketing Communication in Extreme Territories–Application of the AGIL Scheme to Wineries’ Website Features

et al. 2020

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This study measures the communication ability of wineries in two extreme territories of Southern Italy, Mount Etna and the island of Pantelleria. The evaluation of four dimensions of web communication was carried out by the AGIL Scheme (i.e., adaptation, goal-attainment, integration, latent pattern maintenance). The study provides a generalizable model to be applied in other similar studies. Additionally, focus groups of experts were carried out. The method proved to be suitable to measure the communication effectiveness of wineries through websites. Extreme territories may add value to the wine, regardless of the brand. The heroic wines may become the symbol of these territories, helping environmentally safeguard and contrast territory abandonment by rural communities. The findings highlight that effective communication of heroic viticulture may be used to reposition these wines and increase their competitive advantage in foreign markets. The study generates new ideas for reflection on new types of web communication.

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Section: Focus Groups and Selection Of Participantsmentioning

confidence: 99%

Section: Focus Groups and Selection Of Participantsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Study of Wine Producers’ Marketing Communication in Extreme Territories–Application of the AGIL Scheme to Wineries’ Website Features

et al. 2020

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“…Research has started to embrace the consumer demand for an organisation's authentic projection and the potential for new business-related cues in constructing authentic restaurant experiences. For instance, Phung et al (2019) examine the relationship between authenticity perception and brand equity, Kim et al (2019) suggest ownership type as the antecedent of perceived authenticity, and Luca et al (2018) focus on the coherence between the restaurant atmosphere and the food on offer.…”

Section: Introductionmentioning

confidence: 99%

Producing authenticity in restaurant experiences: interrelationships between theconsumer, theprovider, and theexperience

Arcodia

Novais

et al. 2020

Tourism Recreation Research

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In the context of the advent of the experience economy, conceptualisations of authenticity are often both perplexing and uncertain. This paper argues for a nuanced understanding of the multi-dimensional nature of authenticity of restaurant experiences from the production perspective. It does this by proposing a framework to produce authenticity using the interrelationships of three fundamental elements of a restaurant experience, the Consumer, the Provider, and the Experience, and by discussing the consumers' experiential outcomes resulting from such interrelationships. By applying the interrelationships to reconceptualise the existing authenticity approaches in tourism and hospitality contexts, this paper suggests that direct interaction between the provider and the consumer can enhance authenticity of restaurant experiences. As a result, incorporating such direct interaction supports the multidimensional approach to authenticity in restaurants. The three outcomes resulting from the interrelationships can further strengthen perceptions of authenticity in restaurant experiences. The paper offers both theoretical and practical insights which advance the production of authenticity in restaurants.

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“…Innovative Marketing, Volume 16, Issue 2, 2020 http://dx.doi.org/10.21511/im.16 (2).2020.10 their products to their various stakeholders. Also, this study will expose consumers to be mentally alert and capable of perceiving the multisensory attributes each time they want to make a purchase decision.…”

Section: Introductionmentioning

confidence: 99%

Assessing multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria

Anetoh

Okolo

Mmamel³

et al. 2020

Innovative Marketing

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Competition has increased due to the proliferation of different brands of malt drinks in Nigeria. Thus, manufacturers and brand managers of malt drinks need to explore strategic approaches to acquiring and retaining their customers. However, this paper assessed the multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria. The study population comprises consumers of Maltina, Malta Guinness, Amstel Malta, Dubic Malt, and Grand Malt in South-Eastern Nigeria. A sample size of 384 consumers of malt brands was determined using Topman formula. A convenience sampling technique was adopted, and respondents were drawn from five states such as Abia, Anambra, Ebonyi, Enugu, and Imo. The study adopted a cross-sectional survey research method. Cronbach’s alpha and composite reliability were estimated to check the internal consistency of the study constructs. The structural equation modeling technique was used in data analysis. Findings revealed that the visual attribute of malt has a significant positive relationship with consumer purchase decisions. It was also revealed that malt brand gustatory attribute has a significant positive relationship with consumer purchase decisions. Similarly, it was revealed that the tactile attribute of malt brand has a significant positive relationship with consumer purchase decisions. Finally, it was revealed that the malt brand olfactory attribute has a significant positive relationship with consumer purchase decisions. Therefore, manufacturers and brand managers of malt should improve on packaging their malt brands by strategically adapting a multisensory synergy to guarantee wider consumer purchase and experience toward ensuring more customer satisfaction, patronage, and increased profits for the organizations. AcknowledgmentsIn the course of this study, a few researchers assisted and contributed immensely in developing the methodology for the study. They include: Prof. Donatus Chigbo Ngige, Dr. Ezeh Precious, Dr. Osegbue Francis Ifeanyi, Dr. Ofor Theresa Nkechi, Prof. Mary Margret N. Okeke, Mrs Vivian C. Anetoh and Dr. Egbeh Placid C. Thank you very much and God bless you all. Also, we thank our respondents who supplied us with the needed data that made this study a reality.

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Pasta experience: Eating with the five senses—a pilot study

Cited by 29 publications

References 37 publications

Study of Wine Producers’ Marketing Communication in Extreme Territories–Application of the AGIL Scheme to Wineries’ Website Features

Study of Wine Producers’ Marketing Communication in Extreme Territories–Application of the AGIL Scheme to Wineries’ Website Features

Producing authenticity in restaurant experiences: interrelationships between theconsumer, theprovider, and theexperience

Assessing multisensory attributes of malt drinks and consumer purchase decisions in South-Eastern Nigeria

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