Culinary Experiences Research Articles

The Role of Sustainable Food in Enhancing Customer Experience in Luxury Hotels

The adoption of sustainable food practices in the hospitality industry, especially within luxury hotels, has gained considerable attention in recent years. This research paper examines the role of sustainable food in enhancing customer experience in luxury hotels, motivated by the growing emphasis on environmental responsibility and the increasing demand for authentic and ethically sourced culinary experiences among hotel guests. The findings demonstrate a strong positive correlation between implementing sustainable food practices and enhanced customer experience in luxury hotels. Guests exhibit higher levels of satisfaction and loyalty towards hotels that prioritize sustainable sourcing, waste reduction, and eco-friendly culinary practices. The study identifies specific sustainable food attributes that significantly influence customer perceptions and preferences, contributing to a more positive and memorable hospitality experience. These research findings are valuable for luxury hotel management, offering insights into the benefits of integrating sustainable food initiatives to boost customer satisfaction and loyalty. Additionally, the findings underscore the importance of aligning luxury hotel offerings with the evolving consumer preference for sustainable and responsible dining experiences. KEY WORDS : Hotels, Sustainable food, Customer Experience

Rancang Bangun Aplikasi Sistem Informasi Pariwisata di Kabupaten Maluku Tenggara Berbasis Web dengan Metode User Centered Design (UCD)

This research is motivated by the necessity for an information system capable of providing comprehensive, fast, and accurate tourism information for Southeast Maluku Regency. The current dissemination of tourism information within the regency is limited, hindering potential visitors from outside the area from accessing valuable insights. The proposed information system aims to bridge this gap by offering a web-based platform that facilitates the management of tourism and cultural information by the local government’s tourism and culture department. Utilizing the user-centered design (UCD) methodology, the system is developed using programming languages such as PHP and is supported by a MySQL database for data storage. This tourism information system includes features that allow users to search for information related to cultural tourism and culinary experiences in the region. It is anticipated that the implementation of this system will significantly enhance the promotion of Southeast Maluku tourism sector to a wider audience.

Local Food Consumption Value Towards Food Destination Image in Sarawak

This study explores the role of local food consumption in enhancing Sarawak's image as a food destination, focusing on the moderating impact of food satisfaction. Drawing on a cross-sectional analysis using a self-administered questionnaire, the study investigates the influence of taste and quality value, health value, price value, emotional value, and prestige value on the food destination image. The sample consists of 181 tourists who visited Sarawak, providing insights into visitors' diverse perspectives and preferences. The data was further analysed using SPSS 28.0 and WarpPLS 8.0. The findings reveal that taste, quality, health, emotional, and prestige value significantly affect the food destination image. However, the study has shown that price value has no significant impact. Surprisingly, food satisfaction does not moderate the relationship between local food consumption value and food destination image. Theoretical implications highlight the need for a more comprehensive understanding of the factors shaping consumers' perceptions. In contrast, practical implications suggest strategic considerations for culinary destinations in marketing campaigns and pricing strategies. Overall, this study contributes valuable insights for destination marketers aiming to attract tourists interested in unique culinary experiences and enhance their overall perception of the destination.

The Influence of Culinary Diversity and Tourism Events on Tourist Expenditures (Study in Central Lombok Regency with Destination Image as Intervening Variable)

This research investigates the interplay between culinary diversity, tourism events, destination image, and tourist expenditures in Central Lombok Regency, Indonesia. A quantitative approach utilizing Partial Least Squares Structural Equation Modeling (PLS-SEM) was employed to analyze data gathered from domestic and international tourists. Hypothesis testing revealed significant positive relationships between culinary diversity and tourist expenditures, tourism events and tourist expenditures, culinary diversity and destination image, tourism events and destination image, as well as indirect effects through destination image on tourist expenditures. The result highlights the economic importance of diverse culinary experiences and engaging events in driving tourism revenue, shaping destination image perceptions, and influencing tourists' spending behaviors. The study underscores the need for integrated destination management strategies to leverage Central Lombok's cultural and gastronomic assets for sustainable tourism development.

Generation Z and Millennials’ food-sharing behaviour: a cross-generational analysis of motivations, satisfaction and behavioural intention

PurposePosting and sharing about food on social media has surged in popularity amongst younger generations such as Millennials and Generation Z. This study aims to analyse and compare food-tourism sharing behaviour on social media across generations. First, this study specifically investigates the factors influencing the intention to share food experiences on social media; second, it examines the impact of sharing intention on actual behaviour and loyalty; and third, it determines whether Millennials and Generation Z differ in these relationships.Design/methodology/approachA survey was carried out of Millennial and Generation Z travellers who shared food experiences on social media. Structural equation modelling (SEM) and multi-group analysis were performed to examine the cause-and-effect relationship in both generations.FindingsThe findings reveal differences in motivation, satisfaction, sharing intention, sharing behaviour and loyalty between generations (Millennials and Generation Z).Research limitations/implicationsThis study contributes to the literature on the antecedents of food-sharing behaviour in online communities by indicating factors that influence the sharing of culinary experiences and brand or destination loyalty across generations. Suggestions for future research include exploring online food-sharing behaviour through cross-cultural comparisons in various regions.Practical implicationsAs Millennials and Generation Z will expand their market share in the coming years, the findings of this study can help improve marketing strategies for culinary tourism and generate more intense food experiences for both generations.Originality/valueThe outcome of the research provides new insights to develop a conceptual model of food-sharing behaviour and tourism on social media by drawing comparisons across generations.

Pendampingan Digitalisasi Teknologi Melalui Menu QR Code di Mango Taru Restaurant & Bar

The recent development of information and communication technology has transformed various aspects of human life, including in the culinary sector. Mango Taru Restaurant & Bar, as a culinary business actor, is committed to continuously adapting to technological advancements. One of the challenges faced is managing the influx of customers that come simultaneously. The scarcity of menu books often leads to increased customer waiting time, reducing service efficiency and triggering customer dissatisfaction. To address this issue, researchers accompanied Mango Taru Restaurant & Bar in implementing digitization through QR Code scanning technology as a sustainable solution. This accompaniment aims to improve service efficiency, reduce paper waste, and provide a better customer experience. The research employed a qualitative approach involving interviews, observations, and document analysis, resulting in a digitally-based restaurant menu using QR Codes applied in mini flyers and business cards. The results of this accompaniment provide benefits for Mango Taru Restaurant & Bar, reflecting a commitment to environmentally friendly practices, and reinforcing the restaurant's image as an innovative place that offers high-quality culinary experiences. This study illustrates the importance of technological digitization in the culinary industry and presents recommendations to maximize the results of this accompaniment while maintaining a focus on the customer experience.

CulinsaryNebula : Aimed at Revolutionizing the Food Ordering Experience through the Development of a Dynamic Web Application

CulinaryNebula is a new project that combines the world of gastronomy and virtual reality (VR) to create culinary experiences. In this digital world, users begin to navigate the food scene and discover unique foods, cultural cuisines, and cooking techniques from around the world. The project aims to change the way people interact with food by using VR technology to guide users through a visual experience. A stunning, interactive cooking universe. By combining visuals, realistic simulations and recommendations, CulinaryNebula offers users the opportunity to explore recipes, experiment with ingredients and learn from culinary experts. Keywords: FoodVirtual Reality (VR),Exploratory Cooking,Immersive Experiences, Global Cuisine

Online Content Analysis Focusing on Local Ingredients and Food Culture: A Study of Selected Food Festival Websites

The rising popularity of food tourism is fueled by a growing interest in destination-specific culinary experiences, with food festivals playing a crucial role in this trend. This article conducts a qualitative online content analysis of European and North American food festival websites to explore how these events promote local ingredients and preserve food culture through communication. The analysis reveals an increasing commitment by these festivals to showcase local food and traditions, supporting local producers and service providers. Additionally, the study categorizes food festivals based on their online representation’s connection to local ingredients and food culture. Its significance lies in contributing to the understanding of communication patterns of local food culture, offering insights to support festival organizers in fostering local economies and communities.

An Importance–Performance Analysis Approach to a Tourism Destination: the Case of Lisbon Metropolitan Area, Portugal

Pull factors, the attributes of a specific location, matter in tourism. These factors encompass the distinctive characteristics and alluring features that attract tourists to a destination, their importance and performance influencing the decision-making process and overall experience. A clear comprehension of this concept is crucial for destinations' economic vitality as they compete for tourists and strive for economic expansion and employment prospects. Indeed, an in-depth knowledge of these factors' importance and performance underscores the need for regions to adjust their approach to evolving tourist preferences. This adaptation is crucial to fostering responsible and sustainable tourism practices that safeguard cultural and natural resources. However, besides learning about the factors considered critical by tourists to visit a location, it is paramount to analyse how they evaluate the performance of each of these factors while staying there.This study focuses on the Lisbon Metropolitan Area (LMA), Portugal, and the findings will provide essential insights into destination competitiveness, sustainable tourism development, and the creation of unique travel experiences. As a destination that gained popularity, attracting tourists from all over the world, it is necessary to comprehend the specific factors that contribute to this vibrant region's allure and how it performs regarding them. The research will use the Importance-Performance Analysis to make data interpretation accessible and suggest relevant measures to improve competitiveness based on optimising the allocation of resources among the various factors/attributes analysed. The research incorporates numerous criteria categories, including historical significance, urban appeal, natural scenery, culinary experiences, cultural heritage, and aspects like streets' cleanliness, transport availability, or health emergency infrastructures. The study's conclusions will impact Lisbon region's (LMA) tourism and destination management. By understanding what factors are more important for tourists that visit the area and their evaluation of the performance of each of these factors, stakeholders can improve marketing, infrastructure, and the visitors' experience to promote sustainable development and maintain Lisbon's standing as a top tourist destination for rewarding and enlightening experiences. Relevant data is also provided to inform future tourism initiatives. This study adds to the academic discussion of location competitiveness and unique travel experiences.

The Influence of Local Culture, Cuisine, and Natural Scenery on Tourist Satisfaction at Gili Meno Beach, West Nusa Tenggara Indonesia

This research investigates the influence of local culture, culinary experiences, and natural scenery on tourist satisfaction at Gili Meno Beach, West Nusa Tenggara, Indonesia. Employing a quantitative research design using Structural Equation Modeling Partial Least Squares (SEM PLS) method, the study involved 160 tourist respondents visiting the destination. The findings reveal that local culture (β = 0.05, p < 0.05), culinary experiences (β = 0.02, p < 0.05), and natural scenery (β = 0.02, p < 0.05) significantly influence tourist satisfaction. These results underscore the importance of cultural elements, local cuisine, and natural beauty in creating positive experiences for tourists at the destination. Managerial implications include developing more effective marketing strategies to enhance destination appeal and improve visitor experiences, as well as emphasizing cultural and environmental preservation to support sustainable tourism. This research contributes significantly to tourism literature by exploring key factors influencing tourist satisfaction in unique contexts such as Gili Meno Beach.

Mediating Gender Norms Through the ‘Foodies’ Culture as Romantic Emotions

This study explores how intimacy is shaped through mobile-mediated dating, which is seasoned with culinary preferences and gendered conventions. Drawing on the sociological concept of mediated intimacy and attending to emotionalised culinary experiences and gendered individualism, this study asks three questions. First, how is intimacy represented by dining-dating apps? Second, how do these dining-dating apps approach ‘being single’? Third, what gender relations and what contradictions between romance and consumerism can be identified in dating that is managed by an app and that trades in intimate commodities? By analysing the advertising text, testimonials, and reviews posted online, I demonstrate that individuals are not only invited to manage their intimate life through cultural consumption but are also compelled to adopt accelerated and mediated ways of engaging. I reveal that the limited and regulated access to communicative exchanges and the extended follow-up dinner dates in dining-dating apps is related to concerns about personal and relational investment. Furthermore, I argue that dining-dating apps participate in the mediation of emotions and gender relations by introducing intimate commodities that blur the borders between individualist aspiration and gendered and classed ways of experiencing intimacy. Together, these findings provide a particularly interesting context and open up new avenues for studying intimacy, gender, and cultural consumption in sociology and media studies.

Hyperreality of Gacoan Noodles in the Foodstagramming Trend on Instagram Social Media

This research reveals the significant role of Instagram social media in creating the hyperreality of Mie Gacoan through the foodstagramming phenomenon. With the significant growth of Instagram users, especially in Indonesia, this platform has become the main platform for foodies to capture and share their culinary experiences. The foodstagramming trend, especially related to Mie Gacoan, shows how food photos uploaded on social media can create certain hopes and expectations for the restaurant. In the era of hyperreality, food prioritizes appearance over taste, creating a false reality conveyed through information technology. With the influence of foodies as “creators of reality,” Instagram has become a powerful communication tool, changing the way society views and consumes food. This research highlights the complexity of the interaction between social media, hyperreality, and culinary trends developing in the digital era.

A Literature Survey on Recipe Generation From Food Images using AIML

The "Recipe Generation from Food Images" project introduces an innovative approach to culinary technology by leveraging deep learning techniques to automatically analyze food images and generate comprehensive cooking recipes. The system's key components include crafting catchy titles, compiling detailed ingredient lists, and outlining step-by-step cooking instructions. Targeting individuals intrigued by enticing food imagery but lacking the expertise or inspiration to recreate dishes, the project offers a user-friendly solution to bridge this gap. Ultimately, it aims to contribute to culinary technology by providing a valuable tool for cooking enthusiasts and researchers, catering to the evolving needs of contemporary culinary experiences. Through its utilization of advanced deep learning methodologies, the project seeks to democratize access to culinary knowledge and inspire creativity in the realm of home cooking.

Exploring Tourism Business Potential: The Role of Gastronomy in Destination Attraction

The tourism business not only provides goods and services to meet the needs of tourists, but also plays an important role in the overall implementation of the tourism sector. As a comprehensive sector, tourism promises to increase income and foreign exchange pragmatically, while contributing significantly to people's welfare. The main objective is to understand the role of gastronomy in the decision-making of tourists and analyze its impact on local economic growth. With the growing trend of "culinary tourism," this research will provide insight into how tourism destinations can develop business strategies that focus on culinary experiences to increase tourist visits. The results of the study obtained 5 marketing mixes that can become gastronomic tourism attractions.

Commercial Kitchen Management: From 4.0 to 5.0

Equipment utilization is one facet of commercial kitchen management. Technology era Industry 4.0 significantly impacted food production, and technology era Society 5.0 has improved the process’s effectiveness and efficiency. This study examines how human agents, such as chefs and kitchen crew, collaborate with artificial agents, represented by smart machines, to attain precision and consistency in the culinary arts. The study underlines the value of chefs’ essential skills, creativity, and leadership in delivering one-of-a-kind culinary experiences. While technology and clever tools have become integral parts of commercial kitchens, chefs’ human touch and personal interaction remain critical. The research also looks at the difficulties and limitations of artificial agents in perfectly recreating human experience and cultural characteristics. It emphasizes the importance of human–machine collaboration to optimize production processes, increase efficiency, and solve the issue of abstraction in the culinary arts. However, it highlights that technology can only replace human intelligence and experience to a limited extent. The study indicates that reciprocal care and collaboration between human and artificial agents are critical for commercial kitchen management’s long-term performance and sustainability in the Society 5.0 era.
 Keywords: human agents, artificial agents, commercial kitchen

Adoption of smart technologies in the cruise tourism services: a systematic review and future research agenda

研究目的本文的主要目标是系统地分析与邮轮旅游服务中智能技术采用（RAISA）相关的现有研究, 特别是关于机器人、人工智能、服务自动化和虚拟现实等方面。具体而言, 我们意图突出此主题的当前研究现状, 将研究结果呈现在一个概念框架中, 并提出一个研究议程。研究方法我们使用了两个主要的电子数据库 WoS 和 Scopus 提取相关文献。我们从高质量期刊中找到了 31 篇文章, 并采用系统综述和 VOSviewer 软件对它们进行了分析。研究发现自 2014 年以来, 与邮轮旅游服务中智能技术相关的研究数量不断增加。最初, 研究人员着重关注皇家加勒比邮轮公司的机器人调酒师臂, 而其他技术, 如数字标识、自助选项、面部识别和虚拟烹饪体验等, 得到的关注较少。然而, 自 2019 年以来, 探索这些智能技术的兴趣显著增长。提出了 ASCT 框架, 识别了五个主要领域：邮轮机器人技术; 技术创新; 邮轮旅客参与行为; 邮轮旅客技术准备度; 以及隐私感知和专业知识。这些领域为该领域的未来研究提供了有价值的指导。研究创新这是第一篇系统分析邮轮旅游服务中新技术采用文献的研究, 特别聚焦于邮轮上的主要技术。

Food-related media use and eating behavior in different food-related lifestyle groups of Korean adolescents in metropolitan areas.

This study investigated the relationship between adolescent food-related lifestyles and food-related media use and eating behavior in Korea. Participants were 392 Korean adolescents, ranging in age from 12 to 18, recruited via convenience sampling. They completed a self-report questionnaire survey consisting of questions about food-related lifestyle, food-related media use, food consumption behavior, food literacy, and nutrition quotient. Data analysis was conducted using SPSS 29.0. (IBM Co., Armonk, NY, USA). The factor analysis of food-related lifestyles identified four factors. Based on the cluster analysis results, participants were classified into three clusters reflecting different levels of interest: high interest in food, moderate interest in food, and low interest in food. The analysis revealed significant differences between groups in food-related liestyle factors (P < 0.05). Notably, the high-interest group demonstrated proactive engagement with food-related content, a willingness to explore diverse culinary experiences, and a conscientious consideration of nutritional labeling during food purchases. In contrast, the low-interest group reported tendencies toward overeating or succumbing to stimulating food consumption post-exposure to food-related content, coupled with a disregard for nutritional labeling when making food choices. A stronger inclination toward a food-related lifestyle was positively correlated with higher levels of food literacy and nutrition quotient. This study proposes that the implementation of a nutrition education program using media could effectively promote a healthy diet among adolescents with a high level of interest in their dietary habits. For adolescents with low interest in their dietary habits, it suggests that introducing an education program with a primary focus on enhancing food literacy could be beneficial in fostering a healthy diet. Our research findings provide insight for the development of tailored nutritional education programs and establishment of effective nutrition policies.

Stakeholder Management in Developing a Sustainable Tourism Village Based on Renewable Energy Using RACI Matrix

The tourism village offers cultural, natural, and authentic culinary experiences, but the growth of tourism villages must be managed sustainably to address adverse environmental impacts. Stakeholder management becomes a critical factor in planning a sustainable energy-based tourism village development project. This research aims to identify key stakeholders in the development project of the "Kampung Emas" tourism village based on renewable energy, understand their roles and responsibilities, and formulate stakeholder management strategies. The research was conducted by interviewing key stakeholders in the project and analyzing the results using the RACI Matrix table. The analysis identified four main stakeholders: the Village Head, the Tourism Awareness Group Chair, the Restaurant Manager, and the Academician. The Village Head plays a strategic role as the information disseminator at the village level; the Tourism Awareness Group Chair is fully responsible for the critical phases of the project, the Restaurant Manager has responsibilities in technical and strategic tasks, and the Academician contributes significantly to the analysis of each task. The proposed stakeholder management strategy positions the Village Head as an information disseminator, the Tourism Awareness Group Chair as the primary spokesperson, the Restaurant Manager in strategic decision-making, and the Academician as a consultative partner. This approach is expected to support successfully implementing the renewable energy-based tourism village development project.

STRATEGI PEMASARAN RUMAH MAKAN TRADISIONAL DI KABUPATEN SUMENEP PADA ERA DISRUPSI DIGITAL

Examining effective marketing strategies for traditional restaurants in Sumenep in facing the era of disruption. The era of disruption is characterized by rapid changes in technology, consumer behavior, and increasingly fierce business competition. In this context, traditional restaurants in Sumenep are faced with the challenge of remaining relevant and competitive. The research methodology involves surveys, interviews, and data analysis to understand changing consumer behavior, technology trends, and the most effective marketing strategies. The research results show that traditional restaurants can adopt technology-based marketing strategies, such as digital marketing, to increase their visibility and appeal to modern consumers. Additionally, it is important for traditional restaurants to maintain elements of their cultural and culinary uniqueness in their marketing strategies. In this way, they can attract the attention of local and international tourists looking for authentic culinary experiences. This research provides an insight into how traditional restaurants in Sumenep can adapt to the era of disruption through appropriate marketing strategies. Traditional restaurants need to invest in technology and marketing creativity to remain competitive and maintain their culinary heritage in a rapidly changing market. This research was conducted at three traditional restaurants in Sumenep district which are legendary and have been around for a long time, namely Kartini Restaurant, Restaurant 17, and Satay Depot Restaurant 35.

The Influence of Perceived Risk and Trust on Interest in Visiting the Ubud Tourist Destination

During the two years of this pandemic, there has been an increasing sense of travel boredom. The reopening of various tourist attractions serves as a stimulus for tourists who want to enjoy the beauty of Bali again. With a special focus on Ubud, tourists express interest in exploring attractions, enjoying culinary experiences, and staying overnight. This study aims to comprehensively analyze the interaction between risk perception and beliefs related to tourists' intentions to visit Ubud. In addition, the study investigated the impact of risk perception on trust and subsequent influence on visiting intent, considering trust as a mediating variable. Quantitative analysis, using SEM Smart PLS, was performed on a sample of 100 individuals selected through accidental sampling. The results showed that risk perception had a negative impact on visiting intention and trust, while trust had a positive impact on visiting intent. This highlights the inverse relationship between risk and interest in visiting Ubud, with trust acting as a partial mediator. In conclusion, this study provides valuable insights into the dynamics of tourist behavior during the ongoing pandemic.