Strengthening backward economic linkages: Local food purchasing by three Indonesian hotels

Telfer, David J.; Wall, Geoffrey

doi:10.1080/146166800750035521

Cited by 192 publications

(103 citation statements)

References 14 publications

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“…The common aspects that are likely to have an effect are age, place of residence and nationality, gender, education, and income (Cohen & Avieli, 2004;Frisvoll et al, 2016;Kastenholz et al, 2016;Kim et al, 2009;Skuras et al, 2006;Telfer & Wall, 2000;Torres, 2002;Tse & Crotts, 2005). Kim et al (2009) found that older visitors tend to be more concerned about health and have a stronger desire to understand and experience foreign cultures through local food consumption.…”

Section: Visitor-related Factorsmentioning

confidence: 99%

“…Visitor nationality is a key variable that influences visitors' culinary choice (Bélisle, 1983;Cohen & Avieli, 2004;Quan & Wang, 2004;Telfer & Wall, 2000;Torres, 2002;Tse & Crotts, 2005) in terms of visitors' own food culture, particularly their different food habits and preferences.…”

Section: Visitor-related Factorsmentioning

confidence: 99%

“…Tourism impacts on local destinations in many ways, although, in recent years, there has been growing interest in analysing the synergy between tourism and local food products (Bessière, 1998;Cohen & Avieli, 2004;Hjalager & Richards, 2002;Kivela & Crotts, 2006;Quan & Wang, 2004;Telfer & Wall, 2000). Local food products refer to products that are locally processed and regionally branded, have a local or regional identity (Enteleca Research and Consultancy, 2000;Kim, Eves, & Scarles, 2009;Nummedal & Hall, 2006;Sims, 2009), and are linked to the culture of a particular local community (Bessière, 1998).…”

Section: Introductionmentioning

confidence: 99%

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Purchase of local food products during trips by international visitors

Madaleno

Eusébio

Varum

2017

Journal of Tourism Research

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The contribution made by local products to local economic development has been recognized.While consuming local food products, visitors not only satisfy their vital needs but also interact with local culture and support local development by stimulating demand. Despite this, the determinants of local food product consumption by international visitors have been relatively neglected. The results reveal that the determinants related to interaction with the destination and local products are stronger, but there are differences between visitors' characteristics. The findings contribute to a comprehensive understanding about the interaction of inbound tourism and local food product consumption. KEYWORDS inbound tourism, local food consumption, Portugal | INTRODUCTIONAlthough tourism can be seen as just another form of economic activity that creates employment and income, it is the richness of the interactions between visitors and local destinations that make the tourism industry unique (Cohen & Avieli, 2004;Hsieh & Chang, 2006;Quan & Wang, 2004;Skuras, Dimara, & Petrou, 2006;Telfer & Wall, 1996).Tourism impacts on local destinations in many ways, although, in recent years, there has been growing interest in analysing the synergy between tourism and local food products (Bessière, 1998;Cohen & Avieli, 2004;Hjalager & Richards, 2002;Kivela & Crotts, 2006;Quan & Wang, 2004;Telfer & Wall, 2000). Local food products refer to products that are locally processed and regionally branded, have a local or regional identity (Enteleca Research and Consultancy, 2000;Kim, Eves, & Scarles, 2009;Nummedal & Hall, 2006;Sims, 2009), and are linked to the culture of a particular local community (Bessière, 1998).The importance in studying international visitors' relation with local food is twofold. First, while buying local food products, visitors spur demand, thus contributing to local development (Bessière, 1998;Tellstrom, Gustafsson, & Mossberg, 2005). Second, local food can play an important role in visitors' destination choice, which provides a valuable opportunity for advertising the identity of a destination (Bessière, 1998;Boniface, 2003;Cohen & Avieli, 2004;Henderson, 2009;Hjalager & Richards, 2002). Moreover, contact with local food prod- Despite the relevance of local food products in the tourism experience, the consumption of these products during a trip occurs with different grades of intensity. Whereas certain visitors travel expressly for gastronomic reasons (Bessière, 1998;Hjalager & Richards, 2002;Kivela & Crotts, 2006;Quan & Wang, 2004), others consider local food products as a cultural element of a tourism destination with relevance to their tourism experience (Fields, 2002;Kim et al., 2009;Kim & Eves, 2012;Quan & Wang, 2004). There are others, however, who do not attribute a great deal of relevance to the consumption of local food products. Therefore, it is of utmost relevance to increase knowledge regarding visitors' demand for local food products and the factors that may influence this demand. The identification...

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Section: Visitor-related Factorsmentioning

confidence: 99%

Section: Visitor-related Factorsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Purchase of local food products during trips by international visitors

Madaleno

Eusébio

Varum

2017

Journal of Tourism Research

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“…In the past, domestic and foreign tourists have paid more attention to local food [6], and consumers will experience local food as one of the important activities. According to Kivela and Crotts (2006) and Telfer and Wall (2000), the consumer experience has become a major basis on which visitors' decision is made to visit a tourist area [7,8], and local cuisine in the tourist area will directly enhance the visitor's impression of the local area [9], which becomes a crucial factor in the management of local food and recreation industry. According to the statistics from the Department of Ministry of Economic Affairs, the catering industry in Taiwan grew significantly, with revenue of $407 billion in 2013, accounting for 19% of Taiwan's GDP [10].…”

Section: Introductionmentioning

confidence: 99%

Environmental analysis and monitoring for recreational farms in Taiwan

Chang

Lin

Anupong

2017

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract. The rapid growth of recreational farms and leisure industry has fiercely faced competitive in a Taiwan's market to achieve business development sustainability trends. Effective business development strategy has become a key of the business performance management to help develop and implement growth opportunities. Recreational farms have functional products, culture, and natural resources as essential elements for the business development of local cuisine. The purpose of this study is, based on the SWOT analysis, to understand the current situation of catering business in recreational farms in Taiwan and to analyze the trends in development to discover how to operate local food restaurant business in recreational farms successfully and create long-term value for a business from customers, markets, and related parties. This research collected a total of 300 questionnaires from recreational farm tourists and excellent recreational farm entrepreneurs, as well as on-site staffs in an outstanding recreational farm. The results of this study provided a reference and guidelines of trends in development for the entrepreneurs to create a modern niche market.

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“…Food-related hospitality and tourism are integral to this process because of the way in which they simultaneously act to globalize and localize food consumption and create new foodways and commodity chains [13]. However, the sustainability implications of food consumption and production have so far received only little attention in the tourism literature [14,15].…”

Section: Introductionmentioning

confidence: 99%

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

et al. 2016

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Sustainable service innovation is a critical attribute in restaurant management that is widely recognized by experts and restaurant owners. In this paper, we investigated ideas on sustainable service innovation in restaurants gathered from interviews with restaurant managers, government experts and scholars in Taiwan. The analytical results show that five dimensions are major indicators of sustainable service innovation in the restaurant management field. These include the following dimensions: sustainable service innovation, food service technology, organizational learning, adoption of innovation and organizational environment. We also found that these five dimensions are important and that they deeply impact restaurant performance. We discuss the characteristics of these five attributes, and talk about the theoretical and empirical implications of research findings.

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Strengthening backward economic linkages: Local food purchasing by three Indonesian hotels

Cited by 192 publications

References 14 publications

Purchase of local food products during trips by international visitors

Purchase of local food products during trips by international visitors

Environmental analysis and monitoring for recreational farms in Taiwan

Expert Concepts of Sustainable Service Innovation in Restaurants in Taiwan

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