TO5203 Hospitality and Gastronomy Report Sample

TO5203 Hospitality and Gastronomy Report

ASSESSMENT ITEM 1: DESCRIPTION

The aim of this two-fold assessment is to provide students with an opportunity to demonstrate advanced and integrated conceptual knowledge of gastronomy in relation to hospitality and tourism through critical analysis and interpretation of economic, socio-cultural and environmental impacts of gastronomy using contemporary literature. The first part is an annotated bibliography (15%), which aims to encourage students to search, read and appraise related literature for their chosen topic. The annotated bibliography should be submitted the Week after the first intensive weekend, with the assumption that the references for the presentation have been finalised by this time. The presentation and abstract, which form the second part of the assessment constitutes 35% of assessments.

Students are required to choose and appraise a specific gastronomy or food-related phenomenon or issue through the lens of sustainability. More specifically, you are required to critically analyse the origins, development and current state of the chosen phenomenon/issue in terms of economic, socio-cultural and environmental impacts. The chosen topic must have links to hospitality and/or tourism contexts, and students need to discuss their ‘research questions’ with their Lecturer before embarking on the assignment.

Part 1 – Annotated Bibliography (15%)

Students are expected to review a minimum of 12 related literature for your chosen topic. An annotated bibliography is a list of citations of published literature where each citation is followed by a brief annotation of about 200 words. The annotation describes the contents and purpose of the book or article and should inform the reader of its relevance, accuracy, and quality. An annotated bibliography has three main functions:

1. Excellent preparation for research

2. Provides the author of the bibliography the opportunity to learn about a specific topic

3. Offers others in a specialised field comprehensive and current information about related sources.

Solution

Article 1: “Culinary tourism as a driver of regional economic development and socio-cultural revitalization”

Culinary tourism can be considered food-motivated travel through which the tourists get abreast with the communities' cultural anthropologies and cooking classes. The entire food tourism value chain can be intricately linked to the effective development of culinary tourism in fast-paced dining practices. Moreover, culinary tourism is sometimes intertwined with socio-culture-based tourism such as events, and festivals of a particular region (Wondirad et al. 2021). In this way, culinary tourism provides a sense of cultural tourism by integrating superior-quality food items, such as agricultural products, that leave an indelible imprint on the tourists. The study followed a quantitative survey among tourists in 10 autonomous states of Ethiopia.

Figure 1: Culinary tourism value chain
(Source: Wondirad et al. 2021)

As depicted in Figure 1, the multiplier effect constitutes a benefit to the destinations due to an increased interaction between the guests, and hosts. Furthermore, robust marketing, as well as destination branding and rural development, can also be fostered with cultural heritage. Besides, the multiplier and trickle-down effects of tourism can induce the visitors’ mobility as 81% of the leisure travellers are keen to get along with local cuisine and local cultures, which affects the local economy. In this way, job opportunities for local youths, tax revenue benefits, local agricultural practices, and income generated through culinary tourism heightened the brand image, and sustainability of the destination. [Referred to Appendix 1]

Article 2: “The Effect of Gastronomy Involvement, Local Food Consumption Value, Food Knowledge Toward Intention to Recommend Local Traditional Food Semanggi Suroboyo through Attitude as Mediating Variable”

Gastronomy is considered a global intangible heritage for MBA assignment expert that represents the uniqueness of the local cultures. Food knowledge and local food consumption values are vital parts of local gastronomic delicacy that are required to represent the local cultures in a well-directed manner. Furthermore, gastronomy is defined as “good eating” or “the art of cooking practices” that requires the utmost skills to give visual satisfaction and taste. According to Syntiadewi et al. (2022), gastronomy or food-related phenomenon can be linked to recommend which is the willingness of someone to recommend to other individuals. Proportional sampling in the form of a primary quantitative method is adopted in this study by taking 115 respondents. In this way, the cognitive component of an individual regarding a food item is of immense importance to sharing the experience. Apart from these, innovation, and creativity in the development of culinary in launching new products can be a bright opportunity for endeavors in the marketplace. Gastronomic attractiveness for tourists is maintained with a deeper understanding of the ability to understand the attitude and choice of the tourists for a particular product. Hence, local food consumption values can explore local culinary traditions when people travel to another destination.

Article 3: “FOOD MUSEUMS AS CULTURAL INSTITUTIONS AND TOURIST ATTRACTIONS: EVIDENCE FROM ITALY”

In recent years’ tourist museums have been of immense interest in getting rid of tourist-related issues in various countries. As claimed by Garibaldi & Pozzi (2021), food museums can provide effective means of agricultural practices along with the effects of climate and weather changes on the foods. In this concern, food-related practices, and multimedia technologies can cater to the needs of the tourists where issues related to quality, and pricing strategies are common, the food museums come up with the problem-solving issue whereby the tourists can get all the minute details of local cuisines which is important. 99 food museums in Italy were identified followed by adhering to a mixed approach. As tourism-related issues in the form of language and visibility issues are on the rise in many countries where food museums can stimulate local gastronomic delights and recipes. In addition, packaging, utensils, and other cooking methods are shown in the food museums that can draw the attention of the tourists. Along with these, the brand identity, and company image are also reflected in the food museums where the tourists can get a wider picture and knowledge of the local foods song with the safety aspects.
 

Figure 2: Effect of food museums on the tourists
(Source: Garibaldi & Pozzi, 2021)

Article 4: “THE IMPACT OF THE DEVELOPMENT OF CULTURAL TOURISM ON THE CULTURAL, ECONOMIC, AND SOCIAL ASPECTS OF LOCAL COMMUNITIES”

The well-being and income of the local communities are directly influenced by the local cuisines, where tourism development plays a pivotal role in maintaining local income. Moreover, socioeconomic jealousy and following the ancestor’s cultures are rising issues along with location infrastructure (Zunaidi et al. 2022). In addition to the economic sector, the environmental and sociocultural aspects are also vital for a traditional community to draw the attention of the people coming from outside. A descriptive qualitative approach has been undertaken for this study. Other than these, the cultural and religious norms of a particular community can be stringent and difficult to abide by the tourists, where they can feel disrupted and uncomfortable. However, an intervention by the local communities can be carried out to solve this problem and lead to tourism expansion. Appendix 2 shows that the travelers actively seek regional, and local culinary experiences as the global revenue is heightened by over 40%. Therefore, it is not difficult to understand that social, and cultural circumstances are important roles that can give immense advantage to the tourists and local communities as well. Lastly, the long-term viability of culinary tourism is dependent on numerous regulations on food safety and infrastructure maintenance with the culinary experts.

Article 5: “Effects of local food attributes on tourist dining satisfaction and future: The moderating role of food culture difference”

The satisfaction level of tourists is inextricably connected to the food attributes in the form of local food cultures and the food habits of the original destination of the tourists. According to the studies of Kim et al. (2022), tourists are seen to spend more than 25% of their expenditure during traveling. Henceforth, it is not difficult to understand that the sustainability of destination image and brand is related to the distinct image of the local foods as the quality of food has a direct effect on the food intake characteristics of the travelers. CFA and EFA were taken as methods of data collection where the number of respondents was 94. In addition, non-routine, and unfamiliar foods of the foreign destination are tasted by the travelers where food attributes are related to the service or physical features of the restaurants. In this regard, culinary quality, and behavioural intentions can positively impact repurchase intention, revisit intention, and word-of-mouth communication as well as influence future intentions. Besides, the perception of international tourists is dependent on cross-level interaction along with the preference for countries with exoticness, authenticity, and novelty of local foods.

Figure 3: Culinary Creativity
(Source: Kim et al. 2022)

Figure 3 demonstrates that the culinary creativity of a particular region requires the development of proper ideas followed by idea evaluation.

Article 6: “Food tourism value: Investigating the factors that influence tourists to revisit”

In hospitality and tourism, food consumption is a pivotal aspect along with the behavior of the restaurants that can influence the tourists to revisit the spot. Price value and quality values are the important factors influencing the choices of the customers (Rousta & Jamshidi, 2020). From the study which considered 891 tourists, it is seen that price value, health value, emotional value, and taste or quality value are positively related to the attitude towards buying local foods. On the other hand, attitude towards buying local foods is not positively related to the recommendation of the foods. Apart from these, the hospitality sector may adhere to the specific tourism ecosystem journey with private-public dialogue to shape product design, and offerings also. A primary quantitative method with purposive sampling is adopted in this research paper.

Figure 4: QSRs in Australia
(Source: Statista, 2024)

As depicted in the above figure, in QSRs or quick-service restaurants in Australia, nearly 32% of the respondents commented that they have a meal deal with drinks, and chips in the QSRs. Additionally, from the data, 26% of the respondents certainly have an app regarding foods which is important. Therefore, technological advancement can be a key feature of attracting tourists.

Article 7: “LITERATURE REVIEW OF FOOD TOURISM, CULINARY TOURISM AND GASTRONOMY TOURISM”

Traveling has become one of the major priorities of people these days to maintain overall well-being, and culinary experience has become paramount with gastronomic delicacies. In this regard, culture, customs, and values have intricate connections with the sustainability of culinary tourism. A comparison of the interest level of tourists along with their psychological needs to be ingrained in local cultures. As imprinted by Putra (2021), the geographical landscape, method of cooking, culture, and history of the particular place are of immense relevance to preserving local culinary tourism. For this reason, employment, social inclusiveness, cultural values, resource efficacy, and poverty reduction need to be checked for sustainable economic growth. A secondary qualitative method has been followed in this study. In addition, the level of involvement of the tourists in the local cultures is a vital factor in maintaining sustainability with the environment and socio-cultural impacts. However, the method of cooking, racism, taste, and feel of the food items can act as obstacles that are associated with food fairs and gastronomic festivals. For these reasons, the locals need to invent new ways to interact with the tourists to heighten the gastronomic, and culinary experiences.

Figure 5: Various extents of food tourism
(Source: Putra, 2021)

Article 8: “The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context”

Tourist satisfaction and tourist satisfaction rates are invariably linked to destination loyalty where loyalty research is paramount. Tourism and hospitality management directly impact the GDP of a country followed by substantial expansion. Customer satisfaction is the feeling or satisfaction of a customer where the perceived performance of a product is compared with the expectations which can drive the tourists to revisit the same destination or re-buy its food items. Tourist satisfaction rate is measured by three aspects such as knowledge, novelty, and facilities (Fitrizal et al. 2021). 384 respondents were surveyed from 24 Padang cuisine restaurants in the literature. Thus, tourist satisfaction can be disappointing, or low when these above-mentioned aspects are not properly met.

Figure 5: Incentives that boost customer loyalty in Australia
(Source: Statista, 2024)

From Figure 5, it is seen that 34% of participants in a survey conducted in Australia stated that a complimentary starter or drink is essential whereas 33% are inclined to receive personalized offers. From the above discussion, it can be said that tourists with the utmost satisfaction rate with unique offerings, can be able to promote tourist destinations voluntarily that augurs well for the region and country as well.
Article 9: “Gastronomy tourism experiences: the cooking classes of Cinque Terre”

Gastronomy is the linkage between food and host culture which is one of the niche areas of heritage tourism. For this reason, the gastronomy, and culinary delicacies need to be effectively maintained with a good hand so that the brand image as well as sustainability of the local cultures can be improved to a great extent. In this concern, food production is a pivotal aspect where different food production schools play crucial roles to engage in authentic, and creative tourism experiences (Kokkranikal & Carabelli, 2024). A content analysis that is a qualitative method has been followed in this literature. One of the most defining, and salient markers of a destination’s culture are local foods. For this reason, the number, and diversity of locations where foodstuff can be tasted are considered effective by the tourists. Besides, the producer-consumer relationship is of immense significance to get an overall idea of the consumption experience which is needed to preserve the local culture. In this regard, customer opinion portals or COPs such as TripAdvisor augur well to get an overview of the tourists’ experiences. Along with these, the local population which is an important aspect of local culture can act as a gateway to local culinary experiences.

Figure 6: Aspects of gastronomic tourisms
(Source: Influenced by Kokkranikal & Carabelli, 2024)

Article 10: “From farm to fork: Is food tourism a sustainable form of economic development?”

It has been found that in Australia, there is an improvement in food festivals and experiences as the state government developed strategies around food tourism. Moreover, tourists in Australia spent more than $21 billion on wine, food along cultural entertainment. In this way, real income growth is greatly accompanied by tourists. In addition, the sustainable development of local communities can also be heightened while the economic impacts can also be quantified. In this regard, the travel cost method or TCM can be applied by local tourism to offset customer surpluses (Star et al. 2020). A secondary qualitative approach has been followed in this particular study.

Apart from these, biosecurity legislation for agricultural products requires coordination between tourism development and agricultural policies which can ensure that pests and diseases are not brought by tourists. This is highly beneficial as Australia observed a transition from food production to food tourism with careful planning giving rise to environmental benefits (Star et al. 2020). Besides, strategic planning and stakeholder engagement are obvious factors in maintaining sustainable regional communities. In this way, a cultural change process or CCP is writ large considering the behaviors, and roles of the local people to increase values and norms of culinary tourism.

Article 11: “Social-cultural sustainability of roots tourism in Calabria, Italy: A tourist perspective”

Socio-cultural sustainability is highly related to the relationship between guests, and hosts where tourism is democratic and equitable. Moreover, social cohesion is a worthwhile, and positive element which needs to be incorporated in culinary tourism. In other words, socio-cultural sustainability can be increased when there is a positive interaction between tourists and hosts as satisfied hosts give positive benefits to tourism. As viewed by Ferrari et al. (2022), knowledge sharing between the hosts, and guests is an important gateway to alleviate the negative impacts of culinary tourism. On the other hand, root tourism is an important feature of tourism where cordial interactions play pivotal roles as reconnections to the roots become the need of the hour for the route tourists. In this concern, socio-cultural impact and the domination of the host country can negatively impact tourism where preserving the local cultures may not be possible. Other than these, preferences, and perceptions of the tourists need to be kept in mind. This study followed a secondary qualitative method while interviewing 45 root tourists.

Figure 7: Intangible and tangible components of socio-cultural tourism
(Source: Ferrari et al. 2022)

As depicted in Figure 7, tangible impacts are measurable, and material effects are physical and include religion, language, and enhancement of heritage. In contrast, xenophobia, and a lack of respect for the local culture by the tourists are intangible.

Article 12: “Socio-cultural sustainability and small tourism businesses”

Small tourism businesses or STBs are highly related to environmental sustainability as well as the economic sustainability of a country. Besides, the cultural dimensions of sustainability are effective while sustainability in tourism is considered. In this regard, as opined by Roberts (2023), a green destination can be achieved by a tourist spot which can be strengthened by a green key certification scheme. Moreover, the ability to operationalize the owners of local cuisines is of immense importance to see an improvement in socio-cultural sustainability. On the other hand, environmental resources, and community benefits are crucial while sustainable tourism development or STD is carried out. This study applied a baseline survey in African countries. Apart from these, Community-based tourism initiatives or CBTIs are initiated in countries like South Africa which are effective in drawing the attention of a wide number of tourists. In addition, dual motivations in the form of economic, and social well-being of the communities are essential for preserving the local culture and representing the same.

Figure 8: Factors of socio-cultural sustainability
(Source: Roberts, 2023)

Socio-cultural sustainability is highly related to cultural conservation, and equity where the above-mentioned factors need to be incorporated.
NPD Model

Figure 9: NPD analysis
(Source: de Paula et al. 2021)

Figure 3 demonstrates the three key steps in NPD or new product development analysis where meeting customer demand, and managing environmental threats are pivotal. This model comprises several benefits such as improving new products, selling them to the customers, and keeping a fixed price of the product with a diversified product range.

References

de Paula, D., Cormican, K., & Dobrigkeit, F. (2021). From acquaintances to partners in innovation: an analysis of 20 years of design thinking's contribution to new product development. IEEE Transactions on Engineering Management, 69(4), 1664-1677. Retrieved on 21 June 2024 from: https://doi.org/10.1109/TEM.2021.3084884

Ferrari, S., Hernández-Maskivker, G., & Nicotera, T. (2022). Social-cultural sustainability of roots tourism in Calabria, Italy: A tourist perspective. Journal of Vacation Marketing, 28(1), 117-132. Retrieved on 21 June 2024 from: https://doi.org/10.1177/13567667211020493

Fitrizal, F., Elfiswandi, E., & Sanjaya, S. (2021). The impact of culinary tourism on tourist satisfaction and destination loyalty: Padang city, West Sumatra context. Jurnal Manajemen Dan Pemasaran Jasa, 14(1), 135-148. http://dx.doi.org/10.25105/jmpj.v14i1.8594

Garibaldi, R., & Pozzi, A. (2021). Food museums as cultural institutions and tourist attractions: Evidence from Italy. Journal of Gastronomy and Tourism, 5(2), 83-94. Retrieved on 21 June 2024 from: https://www.researchgate.net/profile/Roberta-Garibaldi-2/publication/347374274_Food_Museums_as_Cultural_Institutions_and_Tourist_Attractions_Evidence_from_Italy/links/6036227c299bf1cc26e8448f/Food-Museums-as-Cultural-Institutions-and-Tourist-Attractions-Evidence-from-Italy.pdf?_sg%5B0%5D=started_experiment_milestone&origin=journalDetail

Kim, S., Choe, J. Y., & Kim, P. B. (2022). Effects of local food attributes on tourist dining satisfaction and future: The moderating role of food culture difference. Journal of China Tourism Research, 18(1), 121-143. Retrieved on 21 June 2024 from: https://doi.org/10.1080/19388160.2020.1805667

Kokkranikal, J., & Carabelli, E. (2024). Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism recreation research, 49(1), 161-172. https://www.tandfonline.com/action/showCitFormats?doi=10.1080/02508281.2021.1975213

Putra, A. N. (2021). Literature review of food tourism, culinary tourism and gastronomy tourism. Journal of Innovation Research and Knowledge, 1(4), 517-526. Retrieved on 21 June 2024 from: https://www.bajangjournal.com/index.php/JIRK/article/download/319/201

Roberts, S. (2023). Socio-cultural sustainability and small tourism businesses. Tourism and Hospitality Research, 23(3), 298-311. Retrieved on 21 June 2024 from: https://doi.org/10.1177/14673584221093537

Rousta, A., & Jamshidi, D. (2020). Food tourism value: Investigating the factors that influence tourists to revisit. Journal of Vacation Marketing, 26(1), 73-95. Retrieved on 21 June 2024 from: https://doi.org/10.1177/1356766719858649

Star, M., Rolfe, J., & Brown, J. (2020). From farm to fork: Is food tourism a sustainable form of economic development?. Economic Analysis and Policy, 66, 325-334. Retrieved on 21 June 2024 from: https://doi.org/10.1016/j.eap.2020.04.009

Statista, 2024. Incentives which would boost customer loyalty towards food establishments despite cost of living pressures in Australia in 2022. Retrieved on 21 June 2024 from: https://www.statista.com/statistics/1371898/australia-food-establishment-customer-loyalty-incentives/

Statista, 2024. Key statistics on fast food consumption at quick-service restaurants in Australia as at February 2023. Retrieved on 21 June 2024 from: https://www.statista.com/statistics/1410117/australia-key-statistics-on-fast-food-consumption-at-quick-service-restaurants/

Statista, 2024. Selected leading cities ranked by number of food and drink tours worldwide as of June 2020. Retrieved on 21 June 2024 from: https://www.statista.com/statistics/1123635/top-city-destinations-worldwide-by-food-and-drink-tours/

Syntiadewi, F., Natsir, M., Hidayatullah, S., & Alvianna, S. (2022). The Effect of Gastronomy Involvement, Local Food Consumption Value, Food Knowledge Toward Intention to Recommend Local Traditional Food Semanggi Suroboyo through Attitude as Mediating Variable (A Study of Culinary Arts Students at Monas Pacific Culinary Academy). International Journal of Research in Engineering, Science and Management, 5(2), 63-69. Retrieved on 21 June 2024 from: https://eprints.unmer.ac.id/id/eprint/3001/1/40.%20The%20Effect%20of%20Gastronomy%20Involvement%2C%20Local%20Food%20Consumption%20Value%2C%20....pdf

Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing & Management, 19, 100482. Retrieved on 21 June 2024 from: https://doi.org/10.1016/j.jdmm.2020.100482

Zunaidi, A., Nofirman, N., Juliana, J., & Wurarah, R. N. (2022). The Impact Of The Development Of Cultural Tourism On The Cultural, Economic, And Social Aspects Of Local Communities. Dinar: Jurnal Ekonomi dan Keuangan Islam, 9(2), 88-105. Retrieved on 21 June 2024 from: https://doi.org/10.21107/dinar.v9i2.12061