Tourist perceived image of local cuisine: the case of Bosnian food culture

Abstract

If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -The purpose of this paper is to explore the underlying dimensions of local cuisine image by identifying the key cuisine attributes tourists rely on in their evaluations of local cuisine; and to identify those dimensions of local cuisine image which have the strongest influence of tourist satisfaction with food experience. These issues are addressed within the context of Bosnia and Herzegovina, an emergent tourism market in Western Balkans. Design/methodology/approach -The research is exploratory. The city of Sarajevo was chosen as a study setting. Image of local cuisine was measured by using a multi-attribute approach in which several food attributes are specified and incorporated into the measurement instrument. Data from convenience sample of foreign tourists (n ¼ 402) were quantitatively analyzed using multivariate and descriptive statistics. Findings -Results suggest that the local cuisine image compromises four components (dimensions): "food uniqueness and cultural heritage", "food quality and price", "nutrition and health benefits of food" and "affective image of food". Furthermore, findings show that these dimensions differ in terms of their relative importance in explaining the overall tourist satisfaction with food experience.Research limitations/implications -The main limitation of this study is related to the geographical area (tourist site) where the research process was carried out. Thus, future research with greater geographical scope is required. Practical implications -This study provides valuable insight to practitioners who are seeking to integrate local food (cuisine) into the tourism product. Originality/value -This paper is the one of the first study that tries to identify perceived image of local cuisine held by visitors in Bosnia and Herzegovina.

Culinary Experience of International Tourists in Indonesia: A Study on Denpasar and Yogyakarta Tourist Destinations

“…Furthermore, there are three main indicators constructing the culinary experience quality (CEQ), they are: the ambience of the dining place (CEQ-P2), the unique food presentation (CEQ-F5) and the local people's hospitality (CEQ-S4). This finding is in accordance with the previous studies that the three major dimensions to measure the quality of culinary experience with local food at a destination are food dimension (food uniqueness), social dimension (local people's hospitality) and place and time dimension (ambience) (Hendijani et al, 2013, Peštek and Činjarević, 2014, Wijaya et al, 2017.…”

“…Contrary from the previous study, the main satisfier indicator of culinary experience satisfaction is the quality of the dining place (CES3) instead of the food quality by Peštek and Činjarević (2014). It means that the satisfaction of the participants who were international tourists was basically determined more by the dining place quality than the food quality.…”

“…Review of the literature has shown that there are three major dimensions to measure the quality of culinary experience with local food at a destination. These dimensions are: 1) food dimension that relates to attributes of taste, food authenticity and food uniqueness; 2) social dimension that includes the extent of which tourists could interact with the locals and experience the hospitality and distinct culture of the host; and 3) place and time dimension that refers to the physical place where the eating experience with local food take place, as well as when the eating experience occurs (Hendijani et al, 2013, Peštek and Činjarević, 2014, Wijaya et al, 2017).…”

Culinary and Destination Experiences of International Tourists in Bandung and Solo: The Effect on Behavioral Intentions

“…Furthermore, the results of this current study also accords with the previous study. That is, food quality appeared to be the main satisfier indicator of culinary experience satisfaction (CES1) [22]. However, this finding is in contrast with the previous study done to the international tourists in Denpasar and Yogyakarta in which it was found that their satisfaction with the culinary experience was mainly determined by the dining place quality instead of the food quality [21].…”

Residents' Attitudes toward Tourism Development: A Case Study of the Federation of Bosnia and Herzegovina

“…Efficient government management has a positive effect on economic impacts, and governmental tourism management and planning are crucial for residents' satisfaction. The current government structure in B&H and the FB&H suffers from a lack of vertical and horizontal coordination amongst institutions, and is considered to be the factor hampering the development of the national economy, including the tourism sector (Peštek & Činjarević, 2014). In the absence of a national and entity policy for tourism development, it is difficult to formulate effective development strategies in B&H and the FB&H. Over previous years, development activities in tourism have been managed in an uncoordinated manner without a strategic long-term orientation.…”