“We made, we trust”: Coproduction and image congruence in the food-tourism factories

Chien, Shu-Hua; Wu, Jyh-Jeng; Huang, Chen

doi:10.1016/j.apmrv.2018.01.002

Cited by 17 publications

(13 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The research about connecting food experiences and co-creation is also limited (Chen, 2018). Only recently, steps in this direction have been taken; Chen (2018) highlighted the unique atmosphere co-created between customers and suppliers in typical Hong Kong teahouses; Chien et al (2018) focused on the interactivity in food-tourism experiences for the enhancement of a recommendation intention, while Williams et al (2019) concentrated on the memorability of food experiences through learning about and active participation in the preparation of regional dishes.…”

Section: Introductionmentioning

confidence: 99%

Food-and-wine experiences towards co-creation in tourism

Rachão

Breda

Fernandes

et al. 2020

View full text Add to dashboard Cite

Purpose In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences. Design/methodology/approach Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences. Findings Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences. Research limitations/implications This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult. Practical implications By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts. Originality/value This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences.

show abstract

Section: Introductionmentioning

confidence: 99%

Food-and-wine experiences towards co-creation in tourism

Rachão

Breda

Fernandes

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Hence, the aim of this study is to analyse the dimensions of cocreation in on-site food-related activities (Chen, 2018; Chien et al , 2018; Williams et al, 2018) and to investigate which are the dimensions of active participation in food-related activities (Campos et al , 2018). The article is structured as follows: first, a contextualisation on cocreation of tourism experiences is provided; second, the research methods used are presented; third, the systematic findings are grouped and discussed and finally, the main conclusions and the areas for future research are listed.…”

Section: Introductionmentioning

confidence: 99%

Cocreation of tourism experiences: are food-related activities being explored?

Rachão

Breda

Fernandes

et al. 2020

BFJ

View full text Add to dashboard Cite

PurposeThis study analyses the dimensions of cocreation in on-site food-related activities.Design/methodology/approachA systematic literature review was conducted in two databases (Scopus and Institute for Scientific Information (ISI) Web of Science), and 67 peer-reviewed articles were identified on cocreation in tourism experiences.FindingsThe study reveals that food-related activities involving active participation are more likely to be successfully performed in more informal environments, in which culinary experiences cocreated by both tourists and hosts are favoured. Moreover, tourists who learn something new appreciate the value of cocreation within food tourism experiences better.Research limitations/implicationsAlthough the researchers used two renowned databases to conduct the systematic literature review, there is the risk that some manuscripts related to the topic were excluded.Practical implicationsThe transfer of new skills and knowledge through direct contact between tourists and hosts are prerequisites for the raise of the value of the cocreation process itself and of the final outcome of the cocreation experience. As a result, professional service providers should dedicate more attention to the inclusion of cocreative ‘learning’ elements in the food tourism experiences they create.Social implicationsDue to the changing structure of the tourism ecosystem (technological advances), the manner in which experiences are designed, distributed and consumed (cocreated) is being transformed. The present study highlights some aspects to be developed by tourism destination managers.Originality/valueThis study is the first to explore food-related tourism experiences through the lens of cocreation.

show abstract

“…Tourism factories have three major functions: leisure quality, industrial knowledge, and industrial culture. Tourism factories meet a tourism need and create added value for traditional industries, along with improving the quality of the travel experience in terms of historical, cultural, and educational insights [6]. In comparison with ordinary tourism, for a tourism factory the key strategic resource in the process of an industry making the transition to tourism lies in the fact that it provides tourists with knowledge regarding the cultural history of the industry and corporation, a chance to perceive the manufacturing process, and a hands-on experience on-site through a guided tour [5].…”

Section: Introductionmentioning

confidence: 99%

The Relationships among Experiential Marketing, Service Innovation, and Customer Satisfaction—A Case Study of Tourism Factories in Taiwan

Yeh

Chen

2019

Sustainability

View full text Add to dashboard Cite

Tourism factories are tourist attractions with values of manufacturing, culture, history, tourism, and recreation, providing a series of activities for tourists to experience the products and the manufacturing process in the mode of experiential marketing so as to enhance their cognition for the products and the corporate image. With the establishment of numerous tourism factories in Taiwan, to be competitive it is essential for the factories to develop unique and innovative modes that are difficult to imitate. This study explores experiential marketing, service innovation, customer satisfaction, and other related issues through research on the tourists of a certain tourism factory. It notes that experiential marketing and service innovation have positive effects on customer satisfaction. Tourists’ levels of consciousness of sensual and emotional experience in experiential marketing is very high. Therefore, to strengthen experiential marketing towards customers, applying electronic media to reinforce knowledge of the corporation and products will promote the corporation’s image and product packaging. It will also familiarize customers with the operating philosophy of the corporation and the characteristics of the products so that their purchase intentions will increase, resulting in sustainable development of the business.

show abstract

“We made, we trust”: Coproduction and image congruence in the food-tourism factories

Cited by 17 publications

References 49 publications

Food-and-wine experiences towards co-creation in tourism

Food-and-wine experiences towards co-creation in tourism

Cocreation of tourism experiences: are food-related activities being explored?

The Relationships among Experiential Marketing, Service Innovation, and Customer Satisfaction—A Case Study of Tourism Factories in Taiwan

Contact Info

Product

Resources

About