Pub Date : 2022-11-02DOI: 10.1080/15378020.2022.2139793
S. Dixit, Roberta Garibaldi, Vikas Gupta
ABSTRACT Tourism and food & beverage are and have always been strongly connected. Nevertheless, in recent times, the experience potential of various types of local food and beverages (f & b) have sparked significant attention in food and beverage tourism amongst the tourism industry and destination marketing organizations. Food, beverage, and tourism researches have been done from a range of disciplines viewpoints, including finance, advertising, local participation, dietary habits, entrepreneurship, hospitality, ethnography, cognitive science, and other related fields, and the available literature on F & b tourism contains “management and marketing viewpoints” as well as “sociocultural viewpoints.” As a result, there has been a pressing need for new conceptual and empirical research that would add to the field of inquiry, particularly in the marketing and management aspects of f & b tourism, by recognizing important emerging developments. The selection of papers for this special issue on “Food and Beverage Tourism: Marketing and Management Perspectives” took a multidisciplinary approach. The goal was to provide a thorough overview of innovative issues while also presenting the current state of the tourism and marketing industries. Five papers were selected through a rigorous double-blind review process. These articles cover a wide range of topics in the field of food and beverage, including phenomenological examination of craft beer, mixing wine and tourism cultures, wine experienscape and visitor satisfaction, and wineries of Benedictine monasteries throughout Europe.
{"title":"Special issue on food and beverage tourism: management and marketing perspectives","authors":"S. Dixit, Roberta Garibaldi, Vikas Gupta","doi":"10.1080/15378020.2022.2139793","DOIUrl":"https://doi.org/10.1080/15378020.2022.2139793","url":null,"abstract":"ABSTRACT Tourism and food & beverage are and have always been strongly connected. Nevertheless, in recent times, the experience potential of various types of local food and beverages (f & b) have sparked significant attention in food and beverage tourism amongst the tourism industry and destination marketing organizations. Food, beverage, and tourism researches have been done from a range of disciplines viewpoints, including finance, advertising, local participation, dietary habits, entrepreneurship, hospitality, ethnography, cognitive science, and other related fields, and the available literature on F & b tourism contains “management and marketing viewpoints” as well as “sociocultural viewpoints.” As a result, there has been a pressing need for new conceptual and empirical research that would add to the field of inquiry, particularly in the marketing and management aspects of f & b tourism, by recognizing important emerging developments. The selection of papers for this special issue on “Food and Beverage Tourism: Marketing and Management Perspectives” took a multidisciplinary approach. The goal was to provide a thorough overview of innovative issues while also presenting the current state of the tourism and marketing industries. Five papers were selected through a rigorous double-blind review process. These articles cover a wide range of topics in the field of food and beverage, including phenomenological examination of craft beer, mixing wine and tourism cultures, wine experienscape and visitor satisfaction, and wineries of Benedictine monasteries throughout Europe.","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"25 1","pages":"623 - 629"},"PeriodicalIF":0.0,"publicationDate":"2022-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42103225","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-22DOI: 10.1080/15378020.2022.2138685
Jiseon Ahn, Jookyung Kwon
Although previous literature has examined customers’ organic product consumption behaviors, specific relationships between customers’ experiences with organic food and their well-being have not been examined, especially since the onset of COVID-19. Based on the theories of self-determination and congruence, a causal model of organic brand characteristics (i.e. warmth and competence), perceived congruence, and hedonic and eudaimonic well-being is developed. Partial least squares structural equation modeling (PLS-SEM) is used to test five research hypotheses. Primary data are based on an online consumer survey conducted in America and India. The results of PLS-SEM show that in both the American and Indian samples, customers’ perceived warmth and competence from certain organic brands have a positive impact on customers’ well-being by increasing their sense of similarity (identity) with organic brands. The findings of this study suggest that perceived congruence is closely related to well-being in customers. Further, different impacts of organic food brand characteristics on customers’ well-being in India and America are identified. [ FROM AUTHOR]
{"title":"Relationships between organic food experience and customers’ well-being: a cross-cultural study between America and India","authors":"Jiseon Ahn, Jookyung Kwon","doi":"10.1080/15378020.2022.2138685","DOIUrl":"https://doi.org/10.1080/15378020.2022.2138685","url":null,"abstract":"Although previous literature has examined customers’ organic product consumption behaviors, specific relationships between customers’ experiences with organic food and their well-being have not been examined, especially since the onset of COVID-19. Based on the theories of self-determination and congruence, a causal model of organic brand characteristics (i.e. warmth and competence), perceived congruence, and hedonic and eudaimonic well-being is developed. Partial least squares structural equation modeling (PLS-SEM) is used to test five research hypotheses. Primary data are based on an online consumer survey conducted in America and India. The results of PLS-SEM show that in both the American and Indian samples, customers’ perceived warmth and competence from certain organic brands have a positive impact on customers’ well-being by increasing their sense of similarity (identity) with organic brands. The findings of this study suggest that perceived congruence is closely related to well-being in customers. Further, different impacts of organic food brand characteristics on customers’ well-being in India and America are identified. [ FROM AUTHOR]","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59859983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-19DOI: 10.1080/15378020.2022.2136477
Abderahman Rejeb, Karim Rejeb, A. Abdollahi, Yasanur Kayikci, A. Appolloni
{"title":"Mapping the scholarly research on restaurants: a bibliometric analysis","authors":"Abderahman Rejeb, Karim Rejeb, A. Abdollahi, Yasanur Kayikci, A. Appolloni","doi":"10.1080/15378020.2022.2136477","DOIUrl":"https://doi.org/10.1080/15378020.2022.2136477","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43494147","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-14DOI: 10.1080/15378020.2022.2133518
Ali Iskender, E. Sirakaya-Turk, David Cardenas, Neşet Hikmet
{"title":"Restaurant patrons’ intentions toward QR code menus in the U.S. during COVID-19: acceptance of technology adoption model (ATAM)","authors":"Ali Iskender, E. Sirakaya-Turk, David Cardenas, Neşet Hikmet","doi":"10.1080/15378020.2022.2133518","DOIUrl":"https://doi.org/10.1080/15378020.2022.2133518","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43431166","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-11DOI: 10.1080/15378020.2022.2131979
Farrah Zeba, Marla B. Royne Stafford, M. Shaheen
{"title":"Understanding hedonic and utilitarian routes to loyalty through satisfaction and delight: evidence from the fine-dining industry in India","authors":"Farrah Zeba, Marla B. Royne Stafford, M. Shaheen","doi":"10.1080/15378020.2022.2131979","DOIUrl":"https://doi.org/10.1080/15378020.2022.2131979","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48564905","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-08DOI: 10.1080/15378020.2022.2131965
Katya Van Embden, WooMi Jo, M. Holmes, Pengsongze Xue
{"title":"Consumer evaluation of food truck offerings through image, perceived risk, and experiential value","authors":"Katya Van Embden, WooMi Jo, M. Holmes, Pengsongze Xue","doi":"10.1080/15378020.2022.2131965","DOIUrl":"https://doi.org/10.1080/15378020.2022.2131965","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48943020","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-10-08DOI: 10.1080/15378020.2022.2131989
Amanda Belarmino, Toni Repetti
{"title":"How restaurants' adherence to COVID-19 regulations impact consumers’ willingness-to-pay","authors":"Amanda Belarmino, Toni Repetti","doi":"10.1080/15378020.2022.2131989","DOIUrl":"https://doi.org/10.1080/15378020.2022.2131989","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45339615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-18DOI: 10.1080/15378020.2022.2116255
Gi-Jin Kim, G. Byun, Y. Ko
{"title":"Effects of perceived risk from COVID-19 on food-related behaviors: case study of Daegu, South Korea","authors":"Gi-Jin Kim, G. Byun, Y. Ko","doi":"10.1080/15378020.2022.2116255","DOIUrl":"https://doi.org/10.1080/15378020.2022.2116255","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42771145","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-09-07DOI: 10.1080/15378020.2022.2121587
Emily Robinson, Bruce McAdams, S. Somogyi, Kimberly Thomas-Francois
ABSTRACT COVID-19 had a major impact on the Canadian foodservice sector. Like most countries, the pandemic in Canada resulted in various periods of lockdown. The pandemic placed great strain on many establishments and had a major impact on the pre-COVID-19 sustainability initiatives of the Canadian foodservice sector. The purpose of this study was to observe managerial decision-making in Canadian foodservice businesses during lockdown and reopening, focusing on the impact of those decisions on pre-COVID-19 sustainability initiatives. We linked the outcomes to the theory of decision-making by objection during times of crises. This study used semi-structured interviews over a two-month period in mid-2020 with three Canadian foodservice establishments. Our results showed that decision-making impacted the environmental sustainability initiatives in foodservice establishments by imposing a throwaway culture for food and personal protective equipment. The pandemic also impacted social and economic initiatives, created higher operation costs, a complexity of government intervention and the managing of mental health. This study showed that the COVID-19 pandemic provided an opportunity to develop theories of managerial decisions during crises and disasters that are natural, versus human-based crises, with pandemics situated between those two concepts. Future research could investigate the impact of decision-making on other initiatives within foodservice businesses.
{"title":"Managerial decision-making during the COVID-19 pandemic and its impact on the sustainability initiatives of Canadian foodservice businesses","authors":"Emily Robinson, Bruce McAdams, S. Somogyi, Kimberly Thomas-Francois","doi":"10.1080/15378020.2022.2121587","DOIUrl":"https://doi.org/10.1080/15378020.2022.2121587","url":null,"abstract":"ABSTRACT COVID-19 had a major impact on the Canadian foodservice sector. Like most countries, the pandemic in Canada resulted in various periods of lockdown. The pandemic placed great strain on many establishments and had a major impact on the pre-COVID-19 sustainability initiatives of the Canadian foodservice sector. The purpose of this study was to observe managerial decision-making in Canadian foodservice businesses during lockdown and reopening, focusing on the impact of those decisions on pre-COVID-19 sustainability initiatives. We linked the outcomes to the theory of decision-making by objection during times of crises. This study used semi-structured interviews over a two-month period in mid-2020 with three Canadian foodservice establishments. Our results showed that decision-making impacted the environmental sustainability initiatives in foodservice establishments by imposing a throwaway culture for food and personal protective equipment. The pandemic also impacted social and economic initiatives, created higher operation costs, a complexity of government intervention and the managing of mental health. This study showed that the COVID-19 pandemic provided an opportunity to develop theories of managerial decisions during crises and disasters that are natural, versus human-based crises, with pandemics situated between those two concepts. Future research could investigate the impact of decision-making on other initiatives within foodservice businesses.","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":"26 1","pages":"352 - 380"},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44976526","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-08-09DOI: 10.1080/15378020.2022.2109921
E. Mainardes, Kadson Sousa Aquino, P. Cruz
{"title":"The effects of crowding and service climate on the perception of the Experiential value of consumption in self-service restaurants","authors":"E. Mainardes, Kadson Sousa Aquino, P. Cruz","doi":"10.1080/15378020.2022.2109921","DOIUrl":"https://doi.org/10.1080/15378020.2022.2109921","url":null,"abstract":"","PeriodicalId":35368,"journal":{"name":"Journal of Foodservice Business Research","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44334228","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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