Search Results (1,175)

The competitiveness of tourist destinations is influenced by their relative attractiveness, which will play an essential role in their global success; gastronomy is one of the main motivations that lead tourists to visit a given destination. This research aims to investigate gastronomy’s role in the destination’s competitiveness and image through the analysis of online reputation, both in terms of ratings and sentiments provided by the experience, through the creation of an index of the online reputation of gastronomic image. Online restaurant reviews retrieved from TripAdvisor, from restaurants belonging to eight tourism destination regions, considered the competitive set to the Algarve, are analysed by applying sentiment analysis algorithms. With regard to the Algarve region, it was concluded that the Costa del Sol and the Tropical coast were the most competitive regions in terms of gastronomic image, where the inclusion of seafood products in meals was one of the strategic aspects used to increase the competitiveness of this region. These results can help restaurant managers and destination management organisations to better understand the different customer needs and how to increase their competitiveness. Full article

As one of the major greenhouse gas emission contributors, the food service industry, particularly buffet-style restaurants, is responsible for reducing food waste. This study explores the factors that shape consumer behavior toward food waste reduction in buffet-style restaurants based on the Theory of Reasoned Action (TRA) and Social Exchange theory (SET), as well as analyzing the gender differences in these determinants, offering practical insights for the restaurant industry. This study also uses structural equation modeling and group analysis to examine a total of 547 valid responses gathered through an online survey, including 286 male (52.3%) and 258 female (47.2%) respondents. The findings underscore the attitudes, subjective norms, and establishment policies that emerge as critical drivers of consumer behavior in buffet-style dining settings. Notably, significant gender differences are observed in attitudes and establishment policies. In light of these results, we recommend strategies that include enhancing consumer attitudes and implementing penalty policies within restaurant operations. Restaurants could display visual signs and images related to reducing food waste, provide detailed portion size information, and apply monetary fines for excess waste to reduce consumers’ food waste intentions. These strategies are particularly effective for male consumers, who are more influenced by these factors compared to female consumers. This research contributes valuable guidance for the industry’s efforts to address food waste concerns, emphasizing gender differences and promoting environmentally responsible behavior among consumers. Full article

Safety culture is a key feature between employees’ job performance and organizational commitment. Hotel businesses are an important component of the service sector, and a customer-oriented approach in these businesses increases organizational performance. Therefore, the increased organizational commitment of employees plays an important role in the implementation of a customer-oriented approach. In this study, hotel safety culture, which is one of the important factors for business performance sustainability, is examined. In addition, the effect of hotel safety culture on job satisfaction, organizational commitment and customer-oriented behavior is examined. In this context, the research data were collected from the employees of 5-star hotels operating in Antalya and Doha through a questionnaire. The data were analyzed using PLS-SEM 4.0. As a result of the research, some significant effects were found between the variables in the hypothetical research model. Based on the results obtained, theoretically, in support of the studies in the literature, a positive relationship was found between perceived safety culture and employees’ job performance. Accordingly, as practical suggestions, it is recommended that hotel managers take measures to increase the safety culture (staff training, increasing physical measures, making warning signs visible, etc.). Full article

The paper investigates the relationship between written reviews and numerical ratings of vegan and vegetarian restaurants, aiming to develop a predictive model that accurately determines numerical ratings based on review content. The dataset was obtained by scraping reviews from November 2022 until January 2023 from the TripAdvisor website. The study applies multidimensional scaling and clustering using the KNN algorithm to visually represent the textual data. Sentiment analysis and rating predictions are conducted using neural networks, support vector machines (SVM), random forest, Naïve Bayes, and BERT models. Text vectorization is accomplished through term frequency-inverse document frequency (TF-IDF) and global vectors (GloVe). The analysis identified three main topics related to vegan and vegetarian restaurant experiences: (1) restaurant ambiance, (2) personal feelings towards the experience, and (3) the food itself. The study processed a total of 33,439 reviews, identifying key aspects of the dining experience and testing various machine learning methods for sentiment and rating predictions. Among the models tested, BERT outperformed the others, and TF-IDF proved slightly more effective than GloVe for word representation. Full article

Gastronomic identity is a crucial segment of sustainable gastronomy and its successful positioning in the tourism market. As such, it calls for the creation of a suitable SusGastroIdentity scale that would identify influential factors. The research investigated the opinions of the employees in catering establishments in two tourist destinations in the Balkans: Fruška Gora Mountain, a tourist area in the Autonomous Province of Vojvodina in Serbia, and Jahorina Mountain, a tourist area in the Republic of Srpska entity in Bosnia and Herzegovina. The study involved 606 participants, 66% of whom work in à la carte restaurants. Of these participants, 68% hold operational roles in hospitality establishments, and 58.3% have over 5 years of experience in the hospitality industry. After conducting a survey using a questionnaire and performing appropriate statistical analysis of the responses, four factors of gastronomic identity and sustainable gastronomy were defined: geographic and cultural characteristics of gastronomy, gastro-tourism events, economic aspects of business operations, and commercial aspects of business operations. The present research has shown that employees in hospitality and tourism perceive geographic and cultural characteristics and the economic aspects of business as the significant factors of gastronomic identity that affect both the sustainability of gastronomy in tourism and the tourist destination itself. Full article

The digital transformation age introduces cybersecurity threats into the hospitality industry by increasing the exposure and vulnerability of hospitality firms’ data and systems to hackers. The hospitality industry is a diverse segment of the service sector dedicated to the provision of services in areas such as accommodation, food and beverage, travel and tourism, and recreation, including hotels, restaurants, bars, travel agencies, and theme parks. Cybersecurity risks in the hospitality industry affect the data and systems of businesses such as accommodation, food, travel, and entertainment, primarily enabled by the industry’s increasing digitization. This study aims to map the principal cybersecurity risks to the main stakeholders by proposing a novel Picture Fuzzy Sets (PFSs)-based Matrix of Alliances and Conflicts: Tactics, Objectives, and Recommendations (MACTOR) approach. The purpose here is to examine each stakeholder’s position towards handling cybersecurity attacks and estimate the uncertain nature of personal judgments of industry representatives when stating their point of view. The research aimed to extract the triggering positions of the defined cybercrime risks to reach the root cause of these risks, as the point to try to mitigate first. Thus, this paper contributes to the literature in both theoretical and practical ways by proposing a new approach and by providing real industry officials’ perspectives to solve the challenges. A hospitality practitioner can easily understand their position in this service network and take action to prevent such cybercrimes. Full article

This research tackled the food waste problem in Saudi Arabia, with a particular focus on family restaurants, where this issue is evident. The study adopted a semi-structured survey, including structured and open-ended questions with family restaurants’ owner–manager/managers. The results of quantitative and qualitative data analysis showed that the most frequent types of food waste in family restaurants are starchy foods, especially bread and rice with a waste ratio above 50% of these items. Additionally, the average ratio of food waste was at least 20% of served food at sampled restaurants per customer. Three major reasons for this high rate of food waste were consumers’ behavior, e.g., positive attitude towards food waste; external factors, e.g., absence of a legal framework; and factors related to restaurants, e.g., food portion served and food cycle management. The results identified no applied strategies for handling food left over and reducing food waste at most (70%) of Saudi restaurants. This study calls for a national policy and program on managing food waste at Saudi family restaurants by adopting the 5Rs model for proper food waste management. Restaurants are encouraged to adopt green initiatives, such as “clean your plate” or “eat or waste” to stimulate their customers’ behavior for reducing their food waste and sustain the environment. This would support a green and circular economy. Full article

Subscription services have become popular in recent years, breaking the traditional business model of one-time payment and prompting operators to build long-term loyal relationships with their customers. As smartphones are popular in Taiwan and the Taiwanese have a high acceptance of new technologies, is it possible for domestic restaurants to reach a win-win situation for both consumers and restaurant operators and to reduce food waste through subscription services? The Technology Acceptance Model was used in this study to explore consumers’ perceived usefulness, perceived ease of use, and attitudes toward restaurant subscription platforms, with two variables, new environmental paradigm and environmental behavior, added to probe the relations with intention to use. This study was conducted by convenience and snowball sampling, and the subjects were consumers eating out. A total of 400 questionnaires were collected and 369 valid ones were returned, with a response rate of 92.25%. The results show that perceived usefulness, perceived ease of use, new environmental paradigm, environmental behaviors, and attitude toward using have significant positive effects, and attitude toward using has the same effect on intention to use. In addition, attitude toward using has a mediating effect on perceived usefulness, new environmental paradigm, environmental behavior, and intention to use. Finally, it is expected that the results of this study can be used as a reference for restaurant operators to adopt subscription services in order to build long-term and stable relationships with consumers. Furthermore, new entrepreneurs can also evaluate the feasibility of building a subscription platform like this one, which can provide a convenient and economical option for consumers dining out, as well as reduce food waste. Full article

The aim of this study is to investigate consumer attitudes toward the quality and availability of gluten-free products. For this purpose, quantitative research was conducted using a questionnaire completed by 107 respondents who consumed gluten-free products. The results of the research showed that most consumers prepared their own meals, paid attention to ingredients, and strictly adhered to a gluten-free diet. About 10% of the respondents declared that they occasionally did not follow a gluten-free diet. Respondents were generally not satisfied with the price and availability of gluten-free products on the market. An additional aggravating circumstance for them when eating out was that restaurants generally do not have a sufficient selection of gluten-free dishes in their daily offer. Although most of them stated that they buy basic, well-known gluten-free products, they want to try new products with different, new flavors. This demand offers food manufacturers the opportunity to capitalize on the rapidly growing gluten-free market by developing creative and sustainable products that not only meet dietary requirements but also exceed consumer expectations. By focusing on innovation and variety, companies can participate in a profitable market while contributing to the growth of a more sustainable economy. The results of this study pointed to consumer preferences that could be used to influence the improvement and development of new gluten-free products, which are on the rise and will have a better nutritional quality and thus had a positive impact on health. Full article

Emerging research indicates that sentiment analyses of Dubrovnik focus mainly on hotel accommodations and restaurants. However, little attention has been paid to attractions, even though they are an important aspect of destinations and require more care and investment than amenities. This study examines how visitors experience Dubrovnik based on the reviews published on the Tripadvisor platform. Data were collected by implementing a web-scraping script to retrieve reviews of the tourist attraction “Old Town” from Tripadvisor, while data augmentation and random oversampling techniques were applied to address class imbalances. A sentiment analysis model, based on the pre-trained RoBERTa, was also developed and evaluated. In particular, a sentiment analysis was performed to compare reviews from 2022 and 2023. Overall, the results of this study are promising and demonstrate the effectiveness of this model and its potential applicability to other attractions. These findings provide valuable insights for decision makers to improve services and to increase visitor engagement. Full article

This study examines the effects of managers’ trusting and trustworthy behaviors toward employees on turnover rates and performance evaluations within 115 restaurants in China. Utilizing data from a large-scale hypothetical experiment involving over 2000 employees and managers, combined with performance and operational data from these restaurants, we applied both game theoretical and empirical methods to analyze the dataset. Our findings reveal that managers’ trusting and trustworthy actions are significantly associated with lower turnover rates, highlighting how trust-driven leadership can enhance organizational stability and sustainable business practices. For senior associate managers, their trusting actions toward employees positively impact their performance. Furthermore, senior associate managers working in restaurants where employees are more trusting and trustworthy toward their peers tend to receive higher performance ratings. This study uniquely connects behavioral trust and trustworthiness measures with objective performance outcomes, offering new insights into the critical role of trust in fostering sustainable business practices and improving economic performance. Full article

The impact of sporting events on local economies and their spatial distribution is a topic of active policy debate. This study adds to the discussion by examining granular cellphone location data to assess the spillover effects of Major League Baseball (MLB) games in a major US city. Focusing on the 2019 season, we explore granular geospatial patterns in mobility and consumer spending on game days versus non-game days in the Saint Louis region. Through density-based clustering and hotspot analysis, we uncover distinct spatiotemporal signatures and variations in visitor affluence across different teams. This study uses features like game day characteristics, location data (latitude and longitude), business types, and spending data. A significant finding is that specific spatial clusters of economic activity are formed around the stadium, particularly on game days, with multiple clusters identified. These clusters reveal a marked increase in spending at businesses such as restaurants, bars, and liquor stores, with revenue surges of up to 38% in certain areas. We identified a significant change in spending patterns in the local economy during games, with results varying greatly across teams. Notably, the XGBoost model performs best, achieving a test R² of 0.80. The framework presented enhances the literature at the intersection of urban economics, sports analytics, and spatial modeling while providing data-driven actionable insights for businesses and policymakers. Full article

Technology is evolving and being implemented across nearly every sector of society, including health, nutrition, and sustainability. Specifically, artificial intelligence (AI) has become an essential tool in gastronomy, not only facilitating chefs’ work but also fostering business innovation through cost reduction. However, for a gastronomic business to be profitable, it is crucial to understand its strategic elements. In this study, three groups associated with gastronomy—chefs, entrepreneurs, and gastronomic experts—were surveyed to gather their opinions on the application of artificial intelligence in the restaurant sector in Spain. Additionally, the Business Model Canvas and Lean Model Canvas were developed, specifically adapted for the restaurant sector. These models, as novel approaches, allowed for the identification of key success factors based on the respondents’ experiences, considering that the Business Model Canvas focuses on the market and the company, while the Lean Model Canvas prioritizes the market and the product. This distinction is essential for mitigating the high failure rate in the restaurant industry in Spain. The results from the Canvas models and SWOT analysis have allowed us to understand the participants’ views. They largely see the use of AI in gastronomy as beneficial due to innovation in recipes and cost savings. However, concerns were raised about the potential loss of human touch in dish preparation and increased unemployment due to the automation of some cooking processes. These findings could be highly relevant for future restaurant entrepreneurs. Full article

The proportion of older adults is increasing globally, yet many of them experience food insecurity. Technological innovations, such as increased access to internet- and mobile-based food delivery apps (FDAs), may help mitigate food insecurity. However, this topic has been understudied. This scoping review searched for publications and online technical reports from around the world using interdisciplinary databases like ScienceDirect and internet sources like government websites, respectively. Eligible references were published recently (2019–present) and focused on general technology use, including apps, among older adults (≥50 years) or FDAs for food insecurity or nutritional health generally or specifically among older adults. The search identified 19 studies from 10 countries and extracted relevant information for summary tables. A limited number of studies supported the idea that FDAs can help address food insecurity, but there are important equity considerations for older adults living in rural areas or with constrained physical abilities. Consistently, customized app features and functions increased the intention to use FDAs. In addition, FDAs may have health and environmental impacts, such as food waste and increased access or promotion of ultraprocessed foods. Additional research is needed to elucidate the potential of FDAs to address food insecurity generally and specifically among older adults. Full article

The service environment, particularly the tourism sector, has become increasingly relevant in providing sustainable jobs across the globe. The resort environment consists of any combination of guest experience offerings such as accommodation, restaurants, events, and activities that operate mostly within one geographical environment. Furthermore, through an extensive literature review, it is found that the resort environment lacks practical quality improvement tools to enable continuous improvement (CI) within this remarkably complex and competitive space. This article aims to introduce a novel CI framework aimed at the resort environment to ensure a progressive competitive edge. This article illustrates a framework that builds a Total Productivity Management (TPMan) tool on these three dimensions as a foundation with an adapted quality methodology, which has been tried and tested within the manufacturing environment, providing eight pillars as CI components. The article illustrates the results by means of a case study where TPMan was applied over a period of 8 years within a local high-end resort in South Africa. The article concludes that TPMan is relevant to the resort environment as a practical CI tool. Full article