Search results

Tourism on wellness is a rapidly expanding segment of the travel industry; nevertheless, it is still in its infancy, and more study research is needed to develop a scientific foundation for health and wellness tourism. The study uses bibliometric indicators like as citations to determine the field structure on wellness tourism from 1998 to 2021, and the VOSviewer software to map the significant trends in wellness tourism (WT) area, to examine the present situation.

To reach this objective, the theme of “wellness tourism” was searched in the “Scopus” database, and bibliometrics data on the publications were obtained. In total, 414 papers were found during the initial search, which was then narrowed according to the criteria. Using this strategy, the author discovered 386 records, and after removing 4 duplicates and 1 irrelevant document, the refining produced 381 related documents. The most-cited papers, significant authors, co-citation of references, sources and authors were all investigated for the publications related to WT.

According to this report, research into wellness tourism has increased in recent years. The authors discovered two papers with over 238 “Scopus” citations and a total of 10 studies with 1414 citations. According to Scopus, the document Napier et al. receives 36.5% of citations each year. There were a total of 804 authors who published about WT between 1998 and 2021, with Smith, M, Voigt, c, and Puczkó, L being the most-cited reference authors in the subject. Han h. has the highest index of 56 of all the authors.

The “Scopus” database was used for bibliometric analysis, although the VOSviewer was used exclusively. This considered as a first study to utilize a bibliometric method to address this research gap, identifying the tools, journals, and, most crucially, conceptual subdomains like spa, yoga, therapy, spirituality and trekking that will be significant in future research.

Using a bibliometric analytic approach, this article looked at papers on wellness tourism published between 1998 and 2021. Thus, its goal is to learn more about wellness tourism and to enlighten wellness tourism scholars on the field's structure.

Adequate vegetable consumption is fundamental to a healthy balanced diet; however, global compliance with recommendations is poor which is particularly important for young adults as they form food consumption habits. There is a growing interest in the circular economy of hospitality and sustainability of current dietary patterns in light of climate change and an expanding global population. The food value chain needs to be considered both vertically and horizontally where the research and development (R&D) investment is optimised by being “joined up” and not fragmentary; in addition, consumer trade-offs of health vs for example sensory appeal are taken into consideration. The purpose of this study was to identify factors predicting acceptance of vegetable dishes by young adults and present a roadmap that can be used for dish development and healthful marketing.

This study used the health belief model (HBM) as framework to investigate key factors that encourage vegetable intake by young adults using an online questionnaire sample of 444 enrolled in undergraduate programs at universities in Brazil.

Structural modelling showed that vegetable consumption frequency was positively influenced by Health concerns, Naturalness and Self-efficacy (including cooking skills), whereas Sensory factors and Familiarity demonstrated a negative loading that might be related to unpleasantness.

Globally, there is a strong need to promote the consumption of vegetables as a public health policy priority but also to ameliorate barriers to action that could be facilitated by availability, dish development and healthful marketing in hospitality operations.

The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food.

Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK.

The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations.

Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals.

The paper identifies opportunities for enhancing hospital food production systems.

The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

Advances have been made in the provision of nutritional and ingredient information on packaged food, however, there is a need to translate this to eating out reflecting consumer desire for greater transparency and knowledge of menu content. The purpose of this paper is to assess consumer’s preferences for food information presentation in four European countries (UK, Greece, Denmark and France) in a workplace dining setting.

This study focusses on workplace canteens since the regularity in which they are used provides an important context and potential for behaviour change. An exploratory phase designed iteratively in collaboration with experts, end-users and researchers (qualitative) informed a survey (quantitative) conducted in four European countries. The survey was used to examine workplace diners’ preferences towards food information presentation.

Differences were found and clustered (n=5) to “heuristic processors” (33 per cent) “brand orientated” (25 per cent) “systematic processors” (17.3 per cent) “independent processors” (16.1 per cent) and “tech-savvy” (8.6 per cent). Dual-process theories were used to analyse the findings and produce new insight into how menu information can be most effectively delivered.

When eating-out consumers struggle to make choices or make the wrong choice from a health perspective, partly caused by a lack of nutrient profile information as well as other criteria of concern. Giving catering managers the understanding of preferred communication channels can enable a more competitive operator. Traffic light labelling was the optimal presentation with the opportunity for consumers to discover more detailed information if desired. For the first time this research has given operational clarity whilst allowing food providers to be considered as part of corporate health.

This chapter aims to develop a holistic conceptual understanding of how tourism experiences are constructed, contextualized and packaged in the context of travel blogs. Tourist experiences are highlighted as an on-going process, continuously changing and altering during pre-, on-site-, and post-visit of tourist experiences. This chapter also examines the relationships between travel blog users’ motivation and engagement and tourist experience construction. As a result, a new dimension to the previous tourist experiences is offered.

Hospital food has come into focus during the last decade due to reports of under‐nutrition and at the same time food service has undergone significant changes. The aim of this paper is to document and discuss the change in technology and logistics used in the Danish hospital food service during the years 1995‐2003. Further, the aim is to discuss possibilities for integrating food production and patient nutrition at hospitals in order to improve patient nutrition.

The empirical data consist of quantitative serial data on Danish hospital food service collected over a period starting in 1995 and ending in 2003. Data have been collected as part of two large surveys describing the food service systems in Danish hospitals in 1995 and in 2003. Both surveys were carried out by the Food Research Department of the Danish Food Authorities. Answers were compared by means of Chi‐square (χ²) tests with Yates’ correction. Two‐sided p‐values <0.05 were considered significant.

There have been significant changes in food production systems during the years 1995‐2003. A change in employee profiles in the kitchens has followed this trend.

Plating systems have changed as well with a higher use of buffets and satellite kitchens and less use of central plating during the period 1995‐2003. The educational background of employees has also changed resulting in an increase in number of skilled employees (cooks, catering assistants) and fewer unskilled employees in the kitchens. Increased focus on nutritional status of patients has been observed from ward personnel with no connection to the kitchen. It is suggested that food ambassadors be responsible for the nutritional status of patients.

Success in explaining technological and logistical changes in Danish hospital food service 1995‐2003 another integration of food production and patient nutrition in hospitals.

Despite growing demand, little product information is available when eating out. Information that is provided is often not well understood leading to a lack of consumer control and acting as a barrier to healthy food choices. The AIDA model which highlights the key stages of effective marketing communication (awareness, interest, desire and action) is applied. Information provided through technological solutions is examined to provide clear guidance on future use.

Exploratory qualitative methods through four focused group discussions allowed consumers views to be probed in-depth and key themes to emerge through thematic analysis.

In addition to the four key elements of the AIDA model, accessibility and relevance are found to be key constructs relevant to food information provision. Accessibility highlights the need for quick and clear data display, while relevance stresses how salient information is key to each consumer. Technological solutions may offer the most responsive, effective and trusted way to provide enhanced information.

With increasing consumer demand for clear information, a competitive advantage can be gained through the provision of personalised enhanced dish information when eating out. Findings from this study highlight consumers’ desire for online (app or website-based) platforms.

The provision of enhanced food information when eating out has clear public health implications and may influence choice leading to a reduction in non-communicable disease.

This study evaluates consumers’ perceptions to the provision of enhanced food information out of home providing novel insights and guidance for both managerial and societal impact.

Numerous factors can influence an individual's eating behaviour, including the environment where food is purchased and consumed; this has been termed the foodscape. Settings where meals are consumed by the same people habitually, such as that of workplaces, can significantly impact individuals' overall diets, highlighting an opportunity to improve their health. The aim of this study is to investigate the extent to which the foodscape within a university influences consumer food choice, both students and staff.

A case study approach was taken where ten interviews were conducted with staff (n=5) and students (n=5) in a university establishment. Interviews were transcribed and analysed thematically. Codes were sorted into overarching research categories bringing meaning to the data, which could then be used in conjunction with outlet mapping.

Results demonstrate that generally consumers were fairly healthy conscious; however, their behaviour did not reflect this. Personal factors were identified and it was also felt that the environment was not supportive or encouraging of healthy eating practices.

The study concluded that while consumers are ultimately responsible for the lifestyle behaviour they lead, the environment has a significant opportunity to encourage healthy behaviour, a fact that is not always embraced by employers. There are a number of underlying or embedded issues in subjects which surfaced during the interview stage of the study. This work, therefore, contributes towards the body of knowledge in the understanding of the role of the foodscape within a workplace setting.

This chapter provides a detailed account of the comparison-based case study approach and argues that traditional case study approaches should adopt the comparison-based case study model. This study outlines the benefits and drawbacks of the comparative case study design. The penultimate section provides an example of a comparison-based case study to illustrate the virtues and the shortcomings of this mode of research. The chapter concludes with suggestions to aid novice tourism researchers and postgraduate students.