Dining experience in elsewhere

Globalisation leads people getting a chance to move to a different place, to dine in a different context and to experience a different lifestyle. This paper evaluates the designs which offer dining experience in elsewhere, a changed context. A logical narrative review of literature has been conducted to clarify the patterns that restaurant practitioners, designers and social science researchers used for developing dining experience in elsewhere. The paper defines two hourglass balance pattern via food between diner and dining experience providers, as well as a set of interactive strategies in dining experience design. The former can be regarded as an example of the latter pattern. The findings indicate an empathetic setting design framework is needed in future research. This is the first paper that examines the dining experience in light of the atmosphere caused by people’s physical and psychological mobility flow in modern society. The findings provide an access to establish dining experience design framework in future research, that is, achieve various levels of diners’ needs in dining setting design by distributing the multisensory effects to activate diners’ involvement in the dining experience.

Restaurant Dining Strategies: Attracting Nutrition-Conscious Future Seniors

Senior Customers pose some unique challenges to operators due to some of the physiological changes associated with aging. In an effort to make food and beverage managers more cognizant of these changes, the authors examine these areas and also discuss strategies to attract and enhance the dining experience of the viable senior market segment.

Dans le Noir? Eating in the dark: sensation and conviviality in a lightless place

Drawing on ethnographic interviews with customers, this paper looks at the experience of dining at Dans le Noir?, a restaurant in London where eating is carried out in complete darkness. As an exemplary gastro-tourist site within the expanding leisure economy at which sensory alterity is sought, we argue that the transformation of the usual unreflexive habits of sensing while dining offer opportunities to encounter difference and reflect upon our culturally located ways of sensing the world. In focusing upon the altered experience of apprehending space, eating and socialising in the absence of light, we contend that this dining experience offers broader suggestions about how we might reconsider the qualities and potentialities of darkness, a condition which has been historically feared and reviled in the west.

Cultura, história e saúde: análise de enquadramento do jornalismo especializado em gastronomia

This experimental project focused on a specialization in journalism that is becoming increa-singly present in the media: the gastronomic journalism. The aim was to understand the speci-ficities of segmentation in the news and editorial spreads profile area for deepening the dining experience in contemporary society, considering the contribution of information to maintain proper eating habits and cultural enrichment of the reader. The research involved a literature review and survey of the history of gastronomy and cultural aspects, analysis and reporting framework for the months of August and September 2010 the Food section of the newspaper Folha de S. Paul, Taste of the book, the newspaper O Estado de S. Paul and the Menu maga-zine segment, Publisher of Three in order to identify the presence of aspects related to culture, history, health and nutrition

Editorial

The article presents an introduction to the vol. 11 of the "Journal of Hospitality and Tourism Management." The author feels the need for a platform to publish articles and contemporary research in the areas of hospitality, travel, tourism, leisure and event management. The article presents brief information about some of the articles published in the issue. The first article is by Tim Lockyer entitled "Weekend Accommodation-The Challenge: What are the Guests Looking for?," it reports on the means of improving weekend occupancy in hotels. The second article is by Tim Lockyer and M. Tsai titled "Dimensions of Chinese Culture Values in Relation to the Hotel Dining Experience." In this article the authors examine their dining experience in a 5-star hotel in Taiwan. Another article is "Predicting Job Retention of Hourly Employees in the Lodging Industry," by Ady Milman and Peter Ricci. This article focuses on the data of hourly paid employees working in small or medium sized hotels in the United States.

Would a Restaurant Menu Item by Any Other Name Taste as Sweet?

The purpose of this paper is to examine the use of words on a restaurant menu, and to evaluate the impact that they have on the selection of menu items. The research comprised two distinct parts. First, four focus groups were held examining responses to five menus, each with the same menu items but using different wording. The results from the focus group analysis were used to develop a survey which was more widely distributed. From the focus group it was revealed that the occasion and participants in the dining experience influence the wording for menu item selection. Respondents discussed the mystique of the menu and confirmed a desire for menu items that would not normally be prepared at home. It was also of interest the "mouthwatering" effect that the words haw on potential customers and what a strong persuader these words were. The survey reinforced the focus group research in many ways, also stressing the positive effect of descriptive words such as "Tender'; "Golden" and "Natural" to the choice of menu items. The research has identified the importance of the choice and use of words in the design of a menu that operations management need to be aware of

Vegetarians: A Typology for Foodservice Menu Development

There is currently a lack of research about the needs of vegetarians, from a practitioner or academic perspective. This paper contributes to filling this research gap, by discussing the needs of vegetarians who dine out and their current difficulties in participating in the dining experience, in the present context. Specifically, it is argued that the typology of vegetarians presented in this paper, based on their motivations to adopt the chosen diet, might prove useful for restaurants in order to understand the vegetarian guest and develop menu items and services that will better cater to their needs. Recommendations for practitioners and future research areas are presented.

An Examination of Customers’ Attitudes about Table Top Technology in Full-Service Restaurants

This paper examines the influence of customer-facing technology in full-service restaurants. As a new addition to the service experience, tabletop devices offer the customer more control over the dining experience, and also increase customer participation in the service process, which has the potential to upset the traditional exchange between service providers and customers in restaurants. To examine how customers react to the use of tabletop devices, this study examines 1,343 point-of-sales transactions from 20 units of a full-service casual dining restaurant chain and matches customer in-restaurant transactions to their reactions to tabletop devices used during their meals. Results show that over 70% of the customers who used tabletop devices reported positive affect toward the device, with approximately 79% of customers reporting that the device improved their experience, citing convenience, ease of use, and credit card security as some benefits of using the technology. Approximately 80% of the customers who used the device reported that they would return to the restaurant because of the positive affect. The results also indicate that likeability of the device and tip percentage were positively and significantly connected to customer reports of the devices having a positive effect on experience and on desire to return. In addition, when customers reported increased return intentions, likeability of the device was higher regardless of reports of the device improving restaurant experience, showing that the introduction of tabletop devices had a positive effect for most—but not all—customers.

A essência da gastronomia na valorização cultural : a aplicação do conceito "Slow Food" nos Açores

Dissertação de Mestrado, Gestão do Turismo Internacional, 19 de Julho de 2016, Universidade dos Açores.

El museo de la arepa

El Museo de la Arepa es un restaurante que estará ubicado en la localidad de La Candelaria en la ciudad de Bogotá, con un enfoque de autoservicio que ofrece arepas típicas colombianas en cinco variedades distintas, cada una de las cuales representa una región del país. Sera constituida a través de la Sociedad por Acciones Simplificada S.A.S. El proyecto nace de la iniciativa de dos familias y de sus gustos gastronómicos y tradiciones familiares. Queremos crear un espacio de ocio dedicado a la cultura y a la cocina y que resalte uno de los productos insignias, símbolo de nuestra identidad colombiana e icono de nuestra gastronomía: la arepa. Queremos convertirnos en la mejor opción para comer arepas en Bogotá y ofrecerle a nuestros comensales, además de un producto delicioso y de la mejor calidad, un lugar de esparcimiento diferente en el que se encuentren con el arte local de esta zona por medio de exposiciones de artistas urbanos, presentaciones musicales y de danza y una conceptualización tipo museo del lugar. Nos encontramos en una etapa de consolidación y se espera realizar la apertura del restaurante en enero de 2017. Actualmente, se está realizando la búsqueda del establecimiento donde nos ubicaremos en La Candelaria entre los barrios La Catedral y la Concordia.

In the box

In The Box surge como una idea de negocio que parte de la observación diaria con base en el ordenamiento del espacio público de la ciudad de Bogotá. La idea principal del proyecto se basa en el uso de espacios públicos que se encuentran de alguna manera en deterioro por parte de la administración distrital, con el fin de transformar estos espacios en lugares que los ciudadanos puedan aprovechar de una forma más adecuada. En este orden, In The Box propone la utilización de dichos espacios (zonas bajas de los puentes vehiculares) con el fin de ofrecer al cliente una experiencia gastronómica diferente, a través de la adaptación de un restaurante en un contenedor de carga marítima que podrá ser localizado en diferentes partes de la ciudad con base en el concepto on the go; Puesto que gran parte de los capitalinos se encuentran inmersos en una ardua rutina laboral la cual no permite en la mayoría de los casos el tiempo suficiente para ir a comer en un restaurante y obliga a acudir al consumo de productos de comida rápida.