Academic literature on the topic 'Restaurant choice factor'
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Journal articles on the topic "Restaurant choice factor"
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Chua, Bee-Lia, Shahrim Karim, Sanghyeop Lee, and Heesup Han. "Customer Restaurant Choice: An Empirical Analysis of Restaurant Types and Eating-Out Occasions." International Journal of Environmental Research and Public Health 17, no. 17 (August 28, 2020): 6276. http://dx.doi.org/10.3390/ijerph17176276.
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This study investigated restaurant customers’ perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers’ choice of restaurant. First, menu price was customers’ top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.
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Cheng, Ching-Chan, Hung-Che Wu, Ming-Chun Tsai, Yu-Yuan Chang, and Cheng-Ta Chen. "Determinants of customers' choice of dining-related services: the case of Taipei City." British Food Journal 122, no. 5 (March 29, 2020): 1549–71. http://dx.doi.org/10.1108/bfj-07-2019-0566.
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PurposeThis study aims to extract determinants of customers' choice of dining-related services (CDS) to understand their attitudes and habits for dining-related services. Moreover, it classifies restaurant customers into several clusters based on their CDS factors and further analyzes the differences in the preferences and habits for dining-related services among various clusters.Design/methodology/approachThis study extracts the CDS factors using principal component analysis and identifies construct validity of the CDS factors through the results of confirmatory factor analysis. Then, it divides the restaurant customers in Taipei City into different clusters through cluster analysis to explore the habits and preferences for dining-related services in each cluster.FindingsThe study results show that the extracted six CDS factors, including service commitment, dietary preferences, design styles, additional value, delicate information collection, and dining environments. Dietary preferences, service commitment and additional value factor are the most important CDS factors for restaurant customers in Taipei City. This study divides 1,029 restaurant customers in Taipei City into three clusters based on the CDS factors through cluster analysis. The differences in the preferences and habits for dining services among three clusters have been discussed in the context in detail. Finally, this study develops eight service strategies and determines the order of execution of the eight service strategies for each cluster of customers.Originality/valueThe findings will help restaurant operators segment the market, target market customers, carry out service positioning and develop marketing strategies to respond to the highly competitive restaurant market and achieve sustainable restaurant operations.
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Van Heerden, C. N., A. N. Schreuder, and M. Gouverneur. "Factors that determine the corporate image of South African fast food restaurants." South African Journal of Economic and Management Sciences 3, no. 1 (March 31, 2000): 125–42. http://dx.doi.org/10.4102/sajems.v3i1.2603.
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Current operating practices of small businesses indicate that more time is devoted to the cosmetic side of corporate identity than managing service delivery. The main argument pursued in this paper is based on the view that both visual and behavioural corporate identity cues create impressions in the minds of corporate publics to form an overall corporate image. A set of bipolar adjectives was therefore used to test various visual, behavioural and core product elements of restaurant corporate image. A key finding was made that the joint customer service and employee dimension, was rated as the most important factor in the choice of fast food restaurants, which confirms that corporate image is created by visual and behavioural identity.
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Marinkovic, Veljko, Vladimir Senic, and Predrag Mimovic. "Factors affecting choice and image of ethnic restaurants in Serbia." British Food Journal 117, no. 7 (July 6, 2015): 1903–20. http://dx.doi.org/10.1108/bfj-09-2014-0313.
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Purpose – With the expansion of dining out, visiting ethnic restaurants is becoming one of dominant trends worldwide. Given the fact that ethnic restaurants involve a number of peculiar elements that are not present when visiting regular “local” restaurants, the purpose of this paper is to identify the key determinants of choosing a particular ethnic-themed restaurant, as well as factors that have an impact on an ethnic restaurant’s perceived image. Design/methodology/approach – Research was done by conducting two separate studies. The first study identified factors that were generally the most significant to respondents when making a choice of an ethnic restaurant in which to dine. For the second study, a new sample of respondents – consisting of those who had just visited such an establishment – was used in order to determine which factors have the most significant impact on creating an image of ethnic restaurants. The research was therefore directed toward those restaurants where the customers can experience a unique atmosphere and ambiance that are synonymous within a given culture. Findings – The results obtained from the first study show that quality of food and price are the two most significant factors that determine which restaurant will be visited. On the other hand, the interior and exterior ranked as the two least important factors. In addition, the second study revealed that following the visit, the strongest impact on the restaurant’s image was its interior. Following interior, service quality surfaced as the most important antecedent of perceived image, while the impacts of price and exterior were weaker, but still statistically significant. Research limitations/implications – The study itself was done in two stages. In the first stage the analytical hierarchical process (AHP) model was used for ranking factors significant for choosing an ethnic restaurant, while in the second stage, structural equation modeling (SEM) model was used to identify triggers of perceived image after a visit to an ethnic restaurant. Future research should utilize both models to determine antecedents of the variables used. Apart from this, it is recommended to employ new variables that further explore the uniqueness of the ethnic restaurants. Originality/value – One of the main contributions of this work is related to combining of the AHP and SEM models, with the objective of completing a comparative results analysis, identifying in the process the positive aspects of both models and building a foundation for their coordination in terms of future use. This is significant, given that only a few prior studies have used such synergy.
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Matriano, Maria Teresa. "Internal Influences on Consumer Behavior of Burgarooh Restaurant: A Case in the Fast Food Industry of Oman." Advances in Social Sciences Research Journal 8, no. 8 (August 29, 2021): 345–79. http://dx.doi.org/10.14738/assrj.88.10625.
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Internal Influences on Consumer Behavior of Burgarooh Restaurant:
A Case in the Fast Food Industry of Oman
Nasser Juma Al Harthi
MBA, Middle East College
Email: PG19S2039@mec.edu.com
Dr. Maria Teresa Matriano
Assistant Professor, Department of Post-Graduate Studies, Middle East College, Oman
Email: maria@mec.edu.om
Abstract
Purpose:- The Sultanate of Oman is one of the countries where the restaurant and fast food sectors are active. The study aims to analyze the factors affecting customers' choice of fast food. This research measures both personal and psychological elements on buying fast food in the Sultanate of Oman. This project is concerned with the internal influences of personal factors and factors that interact with the individual consumer.
Design / methodology / approach:- The research has attempted to sample 486 customers of the restaurant from its various branches and used survey questionnaire and online interviews for data collection. Interviews were facilitated with group of customers in the restaurant branches in the Governorate of Muscat.
Findings:- The study concluded that the most critical factor in choosing a burger for the consumer is that it is a means for family and friends' participation by 44%. In comparison, 43% of the participants considered that the preparation speed is one of the main factors in choosing burger meals. The study also indicated that the product's price is one of the least influencing factors for selecting the product. Moreover, the study has also concluded that fast food consumption is based on community participation and accessibility rather than direct personal choices.
Research limitation / Implications:- The study indicated that product's price is the least influencing factors for selecting the product and concluded that fast food consumption is based on community participation and accessibility rather than direct personal choices.
Originality / value:- There are no previous studies conducted on internal influences on consumer behavior. The study places psychological factors, which represent convictions and beliefs, at the forefront of the factors affecting the consumer's buying decision.
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ÇAKICI, A. Celil, and Erşan YILDIZ. "THE IMPACT OF HEALTH VALUE ON FOOD CHOICE IN RESTAURANT CUSTOMERS: A COMPARISON IN TERMS OF BODY-MASS INDEX (BMI)." Volume 5, Issue 3 5, no. 3 (July 31, 2020): 269–84. http://dx.doi.org/10.26809/joa.5.020.
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The best method to maintain a healthy life is healthy food choice. As for the healthy food choice itself, it is related to placing value on health. The aim of the study is to determine the impact of health value on healthy food choice in restaurant customers. The data were gathered through a questionnaire, which was developed based on the literature review. The questionnaire was conducted on 01.05-31.07.2018 on restaurant customers between the ages of 20-69, who lived in Kayseri, and dined out at least once a year. Quota sampling was employed in the implementation of the survey on the basis of towns and age groups. A total of 1286 surveys were analysed via factor, regression and variance analysis, as well as single sample t-test. Health value had a positive impact on healthy food choice among the underweight participants (β: 0,339), the participants with normal weight (β: 0,143), the overweight participants (β:-0,684), and the participants with the 1st degree of obesity (β: 0,152) while it had a negative impact on healthy food choice among the participants with the 2nd degree of obesity (β: 0,162). As for the participants with the 3rd degree of obesity, health value was found out to have no impact on healthy food choice.
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Hatjiathanassiadou, Maria, Sthephany Rayanne Gomes de Souza, Josimara Pereira Nogueira, Luciana de Medeiros Oliveira, Virgílio José Strasburg, Priscilla Moura Rolim, and Larissa Mont’Alverne Jucá Seabra. "Environmental Impacts of University Restaurant Menus: A Case Study in Brazil." Sustainability 11, no. 19 (September 20, 2019): 5157. http://dx.doi.org/10.3390/su11195157.
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The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.
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Guzek, Pęska, and Głąbska. "Role of Food Neophobia and Allergen Content in Food Choices for a Polish Cohort of Young Women." Nutrients 11, no. 11 (November 1, 2019): 2622. http://dx.doi.org/10.3390/nu11112622.
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Young women are vulnerable to a number of factors which influence their food choices, including beliefs about food products, or information about nutritional value, while information, that product is free from specific component generates consumer perceptions of its healthfulness. Among the factors which may influence such perception, there is food neophobia (FN). The aim of this study was to determine the influence of FN and information about allergens on the food product choices in the Polish cohort of young women, in the choice experiment when given a model restaurant menu. The web-based choice experiment, in a group of 600 women, aged 18–30 years, with no food allergies diagnosed, was conducted using a mock Italian-style restaurant menu. For 2 starters, 2 soups, 3 main courses and 3 desserts that were included, the allergen content, neophobic potential and perceived lack of healthiness, for a Polish population, were defined. Each respondent randomly received the version containing only a description of dishes, or a description accompanied by the allergens listed. The FN was assessed using the Food Neophobia Scale (FNS). The type of menu (with or without allergens listed) did not influence the choices of dishes. The highest FN level was observed for the women being inhabitants of villages (median of 32). The respondents characterized by a high level of FN less commonly chose dishes characterized by neophobic potential as a starter (Carpaccio), main course (Risotto ai frutti di mare) and dessert (Zabaglione). At the same time, the highest FN level was observed for respondents who chose dishes with no neophobic potential (median of 34.5). However, for allergen content and perceived lack of healthiness, no association with FN was observed, so it may be stated that for neophobic respondents, only neophobic potential is a factor limiting the choice of dishes. It may be concluded that food neophobia in young women may limit the consumption of dishes with unknown food products, and the influence is observed independently of other features of a dish, such as allergen content or perceived healthiness. The problem may appear especially for inhabitants of villages, who are characterized by the highest level of FN.
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Kim, Jun-Hee, and Hee-Yong Noh. "A Study on the Customer's Menu Choice Factor For Italian Restaurant in Hotels -Based on the greater Seoul Metropolitan Area-." Journal of the Korea Contents Association 14, no. 11 (November 28, 2014): 430–37. http://dx.doi.org/10.5392/jkca.2014.14.11.430.
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P, Vinish, Prakash Pinto, Iqbal Thonse Hawaldar, and Slima Pinto. "Antecedents of behavioral intention to use online food delivery services: an empirical investigation." Innovative Marketing 17, no. 1 (January 13, 2021): 1–15. http://dx.doi.org/10.21511/im.17(1).2020.01.
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The online food delivery market in India perseveres to grow at a sustained pace. The business has unique dynamics and challenges with the spike in orders during weekends, meeting delivery schedules during peak demand, offering deep discounts to address wavering customer loyalty, reducing cash burns, and managing food quality inconsistency. In contrast, the fast-paced life and the rise of millennials in the workforce is likely to assure a promising future for the food aggregators. The above backdrop has led the researchers to pursue this study. An empirical study was carried out to explore the consumption occasion and the antecedents of online food ordering in the select cities in Karnataka, India. The data was collected from 385 respondents through telephonic and mail survey using a structured questionnaire. The responses were analyzed using exploratory factor analysis and multiple regression. The result of the study indicated a positive association between the constructs ‘buying motives’, ‘aggregator attractiveness’, and customer satisfaction. The variation in customers` satisfaction is largely attributable to the convenience of order placing, food quality, availability of food and restaurant reviews, offers and discounts, faster home delivery, and the wide choice of restaurants listed on the aggregator’s website. Additionally, the aggregator attractiveness showed a higher impact on customer satisfaction as compared to buying motives.
Dissertations / Theses on the topic "Restaurant choice factor"
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Sriwongrat, Chirawan. "Consumers' choice factors of an upscale ethnic restaurant." Diss., Lincoln University, 2008. http://hdl.handle.net/10182/893.
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Globally, there is a growing demand for food away from home as a result of higher incomes, changes in consumption patterns, changes in household composition, and the time pressures created by dual-working families. The foodservice industry has become highly competitive as the number of foodservice outlets has increased to meet the demand. In order to succeed in such a competitive industry, restaurant operators need to understand the factors (and their relative importance) that influence restaurant patrons’ decision when selecting a restaurant. The demand for ethnic foods has also increased, in New Zealand and worldwide, due to the influences of ethnic diversity, overseas food and cultural experiences, and media exposure. Despite the importance of restaurant choice criteria and a growth in popularity of ethnic foods, published research on consumers’ restaurant selection behaviour that focuses on the ethnic segment is relatively limited. Furthermore, there are no published empirical studies on ethnic restaurant choice behaviour in New Zealand. This research aims to fill these gaps in the literature by empirically identifying the factors that influence a decision to dine at an upscale ethnic restaurant, their relative importance, as well as their relationships with dining occasion and consumer characteristics. Focus group discussions and the literature review helped identify a set of restaurant choice factors. A mail survey was used to collect the data. Factor analysis was used to refine the restaurant choice factors, and logistic regression analysis identified the five significant factors that influence consumers’ decision. These are: Dining Experience, Social Status, Service Quality, Food Quality, and Value for Money, listed in order of their importance. The results of t-tests and ANOVA suggested that consumers perceived the restaurant choice factors differently based on their demographic characteristics. The results of this study contribute to the marketing theory by providing an empirical framework of consumer selection behaviour in New Zealand upscale ethnic dining establishments. The study will also assist marketing practitioners and operators of ethnic restaurants to develop their strategies and offer the attributes that attract and retain customers.
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Molose, Thembisile Heyne. "An investigation into the factors influencing tourist choice of an eating establishment." Thesis, Cape Peninsula University of Technology, 2005. http://hdl.handle.net/20.500.11838/976.
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Thesis (MTech (Management))--Cape Peninsula University of Technology, 2005This study illustrates the practical value of incorporating the assessment of data obtained from surveys conducted on tourists' views of current service offerings at eating establishments. The findings from such surveys can assist tourism and the hospitality industry managers to identify priorities for product and service improvements. In essence, the research report examines how tourists (both domestic and foreign) make the choice of an eating establishment. It also examines how greater understanding of user-satisfaction (tourists) with the hospitality products or services may improve planning for the development of these service offerings. In order to conceptualise the research problem, a review of literature is provided of selected aspects of visitors perceptions in the Cape Metropolitan region. Moreover, these aspects (facilities for children, persons with disability, special attention for pensioners, African dishes on offer) are also considered based on the argument that the views of visitors on current service offerings should be given far more prominence than generally occurs at present. The survey of two hundred tourists was conducted during the peak holiday season of December 2004 to January 2005 in the Cape Metropolitan region of South Africa. The survey examined views and perceptions of visitors about a range of services at eating establishments. Survey results reported selected aspects of satisfaction or dissatisfaction with the services of eating establishment in the Cape Town city centre, Waterfront and Camps Bay. The researcher concludes that current service offerings at eating establishments in the Cape Metropolitan region do little to accommodate visitors whose primary reasons for visiting are to experience the South African food and wine, especially cultural-specific foods, as well as accommodating the needs of disabled visitors, children and old age pensioners. The implications of the findings will assist relevant authorities to help enhance service offerings.
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Bosereewong, Vipaporn. "Identification of environmental factors that influence the choice of franchising methods of U.S. restaurant companies in Pan Pacific region." Diss., Virginia Tech, 1994. http://hdl.handle.net/10919/40304.
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Franchising has become a proven and acceptable method of distributing products and services for both domestic and foreign markets. The pressures on franchisors to search for foreign markets have led to heightened interest in international franchising. According to Franchising in the Economy (1990), restaurants of all types rank number one, followed by business aids and services. Therefore, the
restaurant industry leads the domain of business in international franchising.
The primary objective of this study was to develop a model based on experts' opinion for the selection of different franchising methods to be used as a guideline for restaurant companies that plan to franchise internationally. Environmental factors that affect international franchising in the Pan Pacific region are identified. The major methods used in franchising are: 1. direct franchising, 2. master franchise agreements, and 3. joint venture agreements. The recommendation of the most popular franchising methods for singapore, Korea, Thailand, and Malaysia are studied.Ph. D.
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Yushchenko, Svetlana Vadimovna, and 邱拉娜. "How to choose where to eat: An exploration of the factors influencing Taiwanese consumers' choice of restaurant." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/55uc9w.
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碩士逢甲大學
國際經營管理碩士學位學程
104
The aims of this work are to investigate features of the Taiwanese customer behavior in dining-out experience, to find factors which can influence their decision-making process and consequently to extract propositions which can be used as practical implications for managers. The study first reviews the nature of the consumer satisfaction and perceived value, investigates theories about consumer decision-making process and consumption values, and proceeds to analyze data from in-depth interviews about dining experience of Taiwanese students and service workers aged 20 to 36. This research found three main occasions with differences in expectation, purpose of the visit and the presence of company, where factors identified during the interview, such as design of the restaurant, taste characteristics, price range have different meaning for each situation. The study also indicates importance of the social value for Taiwanese customers during decision-making process, and strong commitment to meeting the emotional and epistemic values.
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Narankhuu, Mandakh, and 曼答. "A STUDY OF FACTORS AFFECTING CONSUMER CHOICE OF RESTAURANTS IN ULAANBAATAR." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/18688137857999911445.
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碩士國立聯合大學
經營管理學系碩士班
104
We investigate the factors affecting consumers’ choices of restaurants in Ulaanbaatar, Mongolia. Those factors include the age, gender, education and monthly income of consumers; the location, reputation and eating environment of restaurants; the price and quality of the food; and the service that consumers receive. We use online self-designed questionnaire to collect data. Our results show that food quality, eating environment, price, and word of mouth have a significant effect on consumer choice of restaurants. We provide a list of suggestions to new entrants of food service industry in Ulaanbaatar, which has become highly competitive as the number of food service outlets increased by 8.1% from 2013 to 2015 according to the Mongolian National Statistics Office 2015 annual report. It is important for restaurant owners to understand those factors and allocate certain resources to meet the consumers’ preferences. Our contribution is fourfold: (1) introducing Ulaanbaatar’s restaurant market; (2) identifying significant factors which have an effect on consumer choices of restaurants; (3) collecting and analyzing data from questionnaire; and (4) concluding research with list of suggestions.
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CHEN, SHU-FEN, and 陳淑芬. "A Study on The Key Factors Affecting Double-Income Families’ Choice of Kid-Friendly Restaurants." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/44009366088148086056.
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碩士育達科技大學
休閒事業管理系碩士班
104
Taiwan entered the era of high industrialization in 1970s. Against this backdrop, the number of career women has continued to increase as they no longer follow the tradition way of preparing meals at home. Adding to this is the prevailing trend of family travel and recreation, which has given impetus to the steady growth of the catering industry over the years. Kid-friendly restaurants have become even more popular with their sophisticatedly designed decorations, furnishings and foods. To fit the theme, a more unique atmosphere than that of the regular restaurants is created. Dinning is not just to meet the physical needs. In addition to the diet, parents can have more interaction with their children for developing a more harmonious parent-child relationship. This study aims to explore the important factors for parents in choosing a kid-friendly restaurant for enhancing the parent-child relationship with double-income parents raising children under the age of 7 as the main subjects. Through AHP, the finding of this study shows the key factors affecting dual income families’selection of kid-friendly restaurants include “restaurant overall service”, "atmosphere and decoration" and “restaurant reputation". These restaurants have not only a friendly venue for parent-child activities but also nutritious meals designed for children and a dinning environment for the parent-child consumers to immerse themselves in.
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Hwang, Sheng-Chun, and 黃生君. "The Influence of Corporate Image and Situation Factors toward Consumer Choice in Fast Food Restaurants." Thesis, 1996. http://ndltd.ncl.edu.tw/handle/51934030093071877229.
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Tuan, Yin-Chao, and 段尹超. "The Purchase Factors of Consumers’ Choices in Restaurants for Gathering - Social Influence as a Moderator." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/39919178652076194704.
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碩士銘傳大學
企業管理學系碩士在職專班
100
For these years, consumers consider that the brand of restaurant is more important for their choices in restaurants for gathering. This study explores the factors that may influence purchase intention of choosing restaurants from the concept of service quality and brand identification. By collecting the questionnaire data from consumers who have choosen restaurants for gathering with others. 350 survey questionnaires were distributed and finally 268 valid survey questionnaires were collected. According to the method of multiple-regression analysis, this study discovered: the tangibles and the empathy in service quality could positively affect brand identification of personal image. Tangibles , reliable assurance, and empathy in service quality could positively affect brand identification of personal preference. Moreover, brand identification could positively affect the purchase intention. One of social normative influences could positively moderate the relationship between brand identification and purchase intention. In summary, the owner of the restaurant could use the brand strategy to improve comsumers’ brand identification. Moreover, the owner could also make marketing strategy to gain comsumers’ purchase intention.
Book chapters on the topic "Restaurant choice factor"
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Ramos, Karen, Onesimo Cuamea, Jorge Morgan, and Ario Estrada. "Social Networks’ Factors Driving Consumer Restaurant Choice: An Exploratory Analysis." In Advances in Intelligent Systems and Computing, 158–64. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-51328-3_23.
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Akan, Perran. "The Restaurant Industry in the New Era." In Industrial and Managerial Solutions for Tourism Enterprises, 94–109. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-3030-6.ch007.
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Food production and consumption have shown significant changes in the recent past. These phenomena reflect on the restaurant industry, which is a major setting for food consumption. Restaurant customers now are more concerned about their health, more value conscious, digitally involved, demanding for more convenient and individualized service, and above all not only expect a meal but a “unique experience” from a restaurant. All these factors present challenges for businesses and oblige them to adapt their strategies and policies accordingly. Restaurant characteristics affecting customer choice is an extensively researched subject. The current trends shaping customers' lifestyles and preferences have made it necessary to update and make modifications to the restaurant choice criteria used in prior research. Restaurant managers also must identify the new customer needs and expectations. Up-to-date research will provide valuable information to businesses in this area to adapt their strategies accordingly and ensure the sustainability of their business.
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Seal, Partho Pratim. "The Factors Leading to Entrepreneurship Trends Among Young Graduates of Hospitality." In Advances in Hospitality, Tourism, and the Services Industry, 169–82. IGI Global, 2020. http://dx.doi.org/10.4018/978-1-7998-2603-3.ch009.
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Entrepreneurship in hospitality is a major contributor to the growth and development of the economy of a country. A large proportion of the hospitality businesses are small owner-operated restaurants as compared to big chains of hotels and restaurants who also have their own market share. Considering the nature and challenges faced by the hospitality entrepreneurs becomes an important issue for the researchers. Hospitality education has evolved considering the needs and thoughts of the millennials. The millennials do understand the needs and desires of the contemporary guests and have come up with strategies to present their food products and enhance service standards to stay competitive in the market. The millennial guest has, with rapid advance of technology, an enormous amount of preferences to choose from. The aim is to investigate the motivational factors which leads the young graduates to opt for entrepreneurship and the role of hospitality education to guide the students towards it.
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Romero-Charneco, Maria, Ana-María Casado-Molina, and Pilar Alarcón-Urbistondo. "Gastronomy in Cultural Tourism." In Handbook of Research on Technological Developments for Cultural Heritage and eTourism Applications, 312–37. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-2927-9.ch015.
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Cultural tourism consumers seek advice and recommendations from others before making buying decisions. The mobile instant messaging (MIM) boom could create a channel not only for social communication but also for information about cultural tourism and specifically the choice of restaurant. In this research we study which channels are most used by consumers when asking for gastronomic recommendations and, in particular, the factors behind the use of MIM as the preferred channels when obtaining tourist information. For this, an online survey was carried out with a sample of 393 individuals in Spain and descriptive statistical techniques were applied to the processing and analysis of the data. The results obtained show that: (1) its use is determined by its instantaneousness and permanent availability; and (2) people use it due to a lack of knowledge about the area.
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Dey, Nilanjan, Suvojit Acharjee, and Sayan Chakraborty. "Film Induced Tourism." In New Business Opportunities in the Growing E-Tourism Industry, 274–89. IGI Global, 2015. http://dx.doi.org/10.4018/978-1-4666-8577-2.ch014.
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Many film locations around the world have become the pull factors for tourists to visit. The American soap opera ‘Sex and the City' is a prime example of that. Hundreds of restaurants, bars, and shops featured in the films and TV series turn out to be must-see destinations for tourists visiting different places. The Indian film named ‘Roza' has attracted a lot of tourist to visit a beautiful place in North India, named Kashmir. Recently, the tourists prefer to visit those destinations which are featured in films or movies and television series. This phenomenon is known as film induced tourism. In this paper, we propose a film induce tourism technique which can be evaluated by the mosaiced image obtained from a movie. The proposed system firstly read all the image sequences from a movie, and stitched them together such a way so that it becomes very much easier for a tourist to choose the best holiday destination from a movie or television series.