Factors influencing consumer wine choice: The case of wine tourism

This research was undertaken to examine the relationship between the wine tourism activities of consumers and their subsequent wine choices. Exploratory research was undertaken giving specific attention to wine tourism, first, as a factor of influence on decision-making, second, on levels of consumer involvement and third on long-term consumer loyalty. A convenience sample of 12 wine consumers in Dublin participated in the study. Semi-structured in-depth interviews were used to gather the qualitative data used. The findings clearly establish links made by consumers between their wine tourism experiences and their subsequent wine purchase preferences. The findings highlight the importance of facilitating the co-creation of memorable wine tourism experiences as a determinant of improved consumer involvement as well as the development of long-term consumer loyalty. Implications for industry practitioners suggest a continued focus on the provision of unique wine tourism experiences; while the findings support the theoretical links between consumers own past experiences and their use as a valuable information source when making purchase decisions

Employee resilience during crisis: A three-tiered perspective on its ‘can-do’ and ‘reason-to’ motivational factors

While much attention has been focused on tourist, organisational and destination resilience in tourism, in the post-COVID-19 era labour market it is vital to consider employee resilience more fully. A macro-, meso- and micro-level conceptualisation postulating that three-tiered factors, together, impact employee resilience is framed and empirically tested. This research sought to identify a gap in knowledge regarding the motivational antecedents of employee resilience using a sequential two (field and panel) study design. Results showed higher emotional intelligence and working in stronger learning culture and adaptive capacity organisations promoted resilience as did employment and business supports. Motivational states of self-efficacy and sense of meaning are key mechanisms that connect these multi-tiered factors to employee resilience. This macro-meso-micro conceptualisation not only extends theoretical understanding in this crisis context, but also provides practical implications regarding sources of effective support to enhance employee resilience.Full Tex

Commensality research in commercial hospitality: A systematic review

As socialities evolve in the digital world, the appositeness of various established concepts in fields like hospitality research can be challenged. This paper explores one of such concept, commensality, a form of sociality that is familiar and conventional in food and beverage venues like restaurants. This first systematic review on the topic positions the notion within commercial hospitality-related research, with findings suggesting a lack of common lexicon and theoretical underpinnings. Commensal practices are frequently used to create contrast with practices like solo dining, while its most common instances in hospitality venues are implicitly oversimplified and their benefits overstated. With both practical and theoretical implications in mind, we call for scholars to contribute towards a more critical and unified conceptualization of commensal practices in commercial hospitality contexts.Full Tex

POTS and PANdemic: Chef wellbeing amidst COVID-19

As most developed nations emerge from the COVID-19 pandemic period, amid exceptionally high hospitality labour shortages, it is timely and important to understand the state of chefs and cooks’ mental health and wellbeing (MH&W) and individual and organisational outcomes of the pandemic. A survey (pending publication) by this article’s authors, of Australasian chefs in Australia and New Zealand during late-2021, aimed to give insights into these two interlinked factors.As most developed nations emerge from the COVID-19 pandemic period, amid exceptionally high hospitality labour shortages, it is timely and important to understand the state of chefs and cooks’ mental health and wellbeing (MH&W) and individual and organisational outcomes of the pandemic. A survey (pending publication) by this article’s authors, of Australasian chefs in Australia and New Zealand during late-2021, aimed to give insights into these two interlinked factors

‘Commensal scenes’: Problematizing presence in restaurants in the digital age

As guests’ norms and behaviours are rapidly evolving in the digital world, explicitly problematizing commensality, a term designating the social aspects of eating with others, is needed in hospitality contexts. This article introduces the “commensal scene” concept, applying Social presence theory to redefine commensality in dining settings amidst digital-age transformations. Challenging traditional views of physical co-presence, it explores the multi-spatial, multi-levelled dynamics of being 'with others' in both physical and digital contexts. The model allows for a deeper understanding of how digital media reshapes presence beyond mere spatial factors. It highlights the evolving nature of guest behaviours and norms, focusing on the interplay between different communication mediums and responsive social spaces. This innovative approach offers new insights into emerging commensal practices, proposing a framework for designing relevant dining experiences in a digitally-influenced world.Full Tex

Preferred travel experiences of foodies: an application of photo elicitation

A large-scale sample of food lovers accessed by an online survey, which followed a qualitative focus group study, employed the photo elicitation technique to investigate their preferences for travel experiences. This technique identified top choices both for food-related and other types of urban, nature-oriented and active recreational pursuits. Overall, the most popular experience sought was described as ‘enjoy regional cuisine in a local restaurant’ and depicted a couple dining informally with a waterfront backdrop. The photo conveyed the romantic, authentic and informal messages all at once. More detailed analysis revealed significant differences according to respondent country of residence and previous food-related travel. Specifically, the most experienced food tourists were the most likely to select food festivals and meeting/learning from chefs. Those who had travelled less for food experiences had more general, leisure-oriented preferences that included nature and heritage. Results have implications for precise targeting at food tourists; the packaging of experiences; and destination development, branding and promotion. A number of methodological and theoretical issues are discussed, including the issue of how photos communicate messages and their use in marketing