An integrated model of social impacts and resident’s perceptions: From a film tourism destination

Minimal research has been carried out regarding the host community’s perceptions of and reactions to film tourism impacts, utilizing a mainstream tourism destination such as Bali. This article aims to identify and explain residents’ perceptions of and attitudes toward the social impacts of film tourism, proposing an integrated theoretical model of social exchange theory, social representations theory and place change theory. Results indicate that the integrated model is particularly robust in explaining what caused a condition or event to be perceived as negative, positive or neutral place change, and why such changes are interpreted and evaluated in the social and cultural contexts. It also suggests that the locals do not perceive or necessarily respond to tourism impacts uniformly. As such, it contributes to a more wholesome understanding of the underlying dynamics and complexities involved in identifying and explaining the perceived impacts of tourism on the residents of a community in a theoretically rigorous, nuanced manner

Hunger for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants

Background: To allow for accurate and timely diagnosis of developmental coordination disorder (DCD) key stakeholders must be familiar with and be able to identify features of this disorder. No studies to date have investigated the awareness of DCD among key stakeholders in Australia. Methods: An online survey was complete by 494 Australian participants: primary caregivers (n = 153), teachers (n = 149), allied health professionals (n = 165) and medical professionals (n = 27). Results: DCD and related terms were among the least known childhood disorders. Approximately half of the sample were familiar with the term DCD but every stakeholder group were more familiar with the term dyspraxia. Allied health professionals demonstrated greater knowledge of the features of DCD, particularly motor features. Every stakeholder group showed poor recognition of the social and psychological effects of DCD. A relatively low percentage of allied health (53%) and medical (33%) professionals reported they had identified or diagnosed DCD and less than 20% of these felt that the DSM-5 contained adequate information to make a DCD diagnosis. Most teachers (82%) believed they should play a role in identifying early warning signs of this disorder, and 80% believed there are children in the school system who were labelled as lazy or defiant when they have motor skills impairments. Primary caregivers were supportive of a diagnosis of DCD being provided; however, only 16% were confident that a physician would provide an accurate and timely diagnosis. Conclusion: Key stakeholders play a unique and important role in the identification of children with DCD. Though most participants acknowledge the role that they play, all stakeholder groups demonstrated poor familiarity with the term DCD and low levels of knowledge about the features of this disorder. Improved familiarity and knowledge of the disorder is needed for access to appropriate services and improved long-term outcomes for this condition

‘We and our stories’: Constructing food experiences in a UNESCO gastronomy city

The experiential elements of food tourism can be transformed into meaningful experiences of local food heritage and identity in the context of a UNESCO Creative City of Gastronomy. From a local stakeholder perspective, six key drivers at three phases of the food experience are identified, and each driver involves several local elements that are coordinated and staged in various modes to create and develop four sequential food experiences. The pre-travel stage should focus on enhancing potential tourist’s awareness of the UNESCO designation. The on-site food experience is found to be twofold: exposure to the local food environment and the actual tasting experience in situ. The food experience is claimed to continue beyond the post-travel stage where one’s memory is triggered by stimuli and reflection. These create the ultimate local food experience for tourists, but it is the unique local identity that is critical from the local stakeholder perspective. Supplemental data for this article is available online at https://doi.org/10.1080/14616688.2021.1943701

The slow movements: Informetric mapping of the scholarship and implications for tourism and hospitality

Slow food and the consequent slow movements are becoming more evident in research and media with the recognition of its implications for sustainability in many spheres of society. This study—the first systematic literature review of this topic—offers a comprehensive interdisciplinary investigation into slow movements which allows us to gain a systems view of the scholarship; stakeholder-oriented insights; and a holistic understanding of slowness while recognizing the various movements within and providing future research directions for tourism and hospitality researchers. This study identifies that slowness has extended to most aspects of our everyday life, such as the slow city, slow management, slow fashion, slow philosophy in general, and slow tourism; the latter offering COVID-19 post-pandemic recovery opportunities through sustainable tourism and hospitality. This study acts as a springboard for a better understanding of the slow(ness) movements to encourage more proactive interactions with key stakeholders and to develop the field further

Beyond the authentic taste: The tourist experience at a food museum restaurant

This study investigates the factors influencing food experiences perceived by food tourists in the context of a food museum and its associated restaurant. A qualitative exploratory approach was employed, using Chinese tourists visiting Hangzhou Cuisine Museum in Zhejiang province. This research finds that food tourists look for knowledge accumulation and gastronomic experiences when visiting a food museum and restaurant complex, and each experience is formed by both tourist and setting factors. The findings highlight the significant and more complex engagement of setting factors in the museum restaurants. The institutionalised characteristics of museums are equally expected within the in-house restaurants, and social trust in the museum along with external factors that verify authentic representation of the museum contributed to the perceived authenticity of the food tourist\u27s dining experience. This paper discusses broad implications for food experience design at food museums and restaurants as emerging tourism attractions

The slow movements: Informetric mapping of the scholarship and implications for tourism and hospitality

Slow food and the consequent slow movements are becoming more evident in research and media with the recognition of its implications for sustainability in many spheres of society. This study—the first systematic literature review of this topic—offers a comprehensive interdisciplinary investigation into slow movements which allows us to gain a systems view of the scholarship; stakeholder-oriented insights; and a holistic understanding of slowness while recognizing the various movements within and providing future research directions for tourism and hospitality researchers. This study identifies that slowness has extended to most aspects of our everyday life, such as the slow city, slow management, slow fashion, slow philosophy in general, and slow tourism; the latter offering COVID-19 post-pandemic recovery opportunities through sustainable tourism and hospitality. This study acts as a springboard for a better understanding of the slow(ness) movements to encourage more proactive interactions with key stakeholders and to develop the field further

Time to transform the way we travel?: A conceptual framework for slow tourism and travel research

Slow food movement gave rise to subsequent movements including Cittáslow and slow tourism. This emphasises a steady state mindful approach to travel and consumption patterns. With consideration for pressing issues like overtourism, mass tourism and the onslaught of the COVID-19 pandemic, it is pertinent to discuss viable alternatives to a fast-paced life and travel that we consider normal. One such alternative is slow tourism that accentuates sustainable tourism practices as well as tourism at a reduced pace. It endorses mindfulness in travelling and discovering destinations in a responsible manner. Furthermore, slow travel aims to promote tourists\u27 consumption-oriented enjoyment of experience through slow-paced and low carbon emission travel patterns. An in-depth scientometric review coupled with a critical qualitative review highlights the state-of-the-art of slow tourism and travel research, offers an integrative multilevel and multistage framework, and proposes future research avenues drawing on the gaps within the slow tourism and travel research

The cognitive development of food taste perception in a food tourism destination: A gastrophysics approach

This study aims to explore the nature and processes involved in the cognitive development of food tourist\u27s taste perception and identify cognitive factors influencing their food taste experience in the context of a food tourism destination. Adopting a gastrophysics approach, this exploratory qualitative research analyses food taste perceptions of Chinese domestic tourists during their visit to the Hangzhou Cuisine Museum and its associated restaurants. The findings suggest that prior knowledge formation as a manifestation of cognitive signs relating to Hangzhou cuisine and interpretive cognitive information acquired at the museum exhibition, greatly affect the tourists\u27 local food taste experiences: these comprise menu selection and appetitive responses in textual, visual and gustatory senses. This paper sheds light on important theoretical and practical implications for stakeholders concerning tourist experiences around food taste perception in food tourism destinations and attractions

Social impacts as a function of place change

This paper argues that both impacts felt by and attitudes to tourism are a function of place change. Destinations are comprised of three types of place: tourism, non-tourism and shared. It is believed attitudes are generally positive when stasis exists among the three types, but deteriorate during periods of rapid place change. Likewise, impacts are felt when place changes, especially when non-tourism place is transformed into either shared or tourism place. This proposition is tested through a meta-analysis of more than 90 journal articles examining social impacts of tourism. Nine types of place change were identified as well as a relationship between place change and lifecycle stage

How do hotels use social media? The case study of Twitter

Several types of social media have different features which result in distinct functions as well as the different behavior of social media users. However, research on how hospitality businesses respond to the pervasive trend in using social media is scant. This study is, therefore, to identify how social media differently works and to illustrate how the hotel sector utilizes social media. Twitter.com is chosen as a case of social media, and tweets on major hotels' Twitter accounts are analyzed. The research further discusses better use of the features of Twitter in order to generate marketing implications