The present study discusses the strategic role of gastronomy in destinations from the
perspective of three theoretical foundations of strategic management, namely Resource …

In highly developed countries, more and more people use culinary services. Cooking at
home, for the family, is giving way to culinary services. Consumers either order food home or …

Purpose The hospitality industry in developed countries is under pressure due to labor
shortages and it is likely more food and beverage operations will have to be automated in …

Interest in food and online communication is growing fast among marketing and business
scholars. Nevertheless, this interest has been not exclusive to these areas. Researchers …

COVID-19 salgını yiyecek içecek sektörünü ciddi oranda etkilemiştir. Böylesine geniş çaplı
bir salgının sektörü nasıl etkilediğini ortaya koymak oldukça önemli görülmektedir. Bu …

Chinese culinary culture has a long history of development and has unique characteristics,
attracting people from all over the world. As a world-renowned restaurant award, the …

The aim of this study is to examine the nature of the relationship (direct and indirect)
between perceived quality aspects (PQ), memorable gastronomic experiences (MGE) and …

Food consumption can incorporate meanings of place whereby the culture of place
becomes a feature of the experience. Despite the apparent importance of place to how …

Destination restaurants are a specific type of culinary offering and category of tourist
attraction. The capacity of destination restaurants to attract visitors has made them an …

We report a study conducted at Underhill School in North London designed to assess the
immediate impact of a culinary class with a chef on the students' willingness to choose and …