Search results

1 – 2 of 2
Per page
102050
Citations:
Loading...
Access Restricted. View access options
Article
Publication date: 24 April 2020

Venessa Chan Lyu, Ivan K.W. Lai, Hiram Ting and Hongfeng Zhang

The purpose of this paper is to explore the knowledge infrastructure of destination food research based on a systematic literature review. This bibliometric analysis involves…

889

Abstract

Purpose

The purpose of this paper is to explore the knowledge infrastructure of destination food research based on a systematic literature review. This bibliometric analysis involves authors, institutions, countries and co-citation networks and discloses trending developments in the field.

Design/methodology/approach

This study is based on 176 articles published in hospitality and tourism journals during the period 2000–2018 and bibliometric data downloaded from the ISI Web of Science. This review applies bibliometric analysis, citation network analysis and content analysis to examine the structure and networks of destination food knowledge so as to provide destination food researchers with a reference guide to the context, methods and focus of previous studies.

Findings

The findings demonstrate the development and trends of destination food research. This is the first study to address the limitations of prior systematic literature reviews by applying network analysis to reveal the interrelated structures and properties of the destination food research domain.

Practical implications

Practitioners can also discover trends in the design of development strategies, as well as identify extended themes that may be integrated with research in the field of destination food at present.

Originality/value

As a summary of key characteristics, this report is a useful reference guide to previous studies for researchers. This study presents core content about the destination food field and identifies development trends within destination food research. Based on the results, further research directions are provided.

Details

British Food Journal, vol. 122 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Access Restricted. View access options
Article
Publication date: 29 July 2021

Venessa Chan Lyu, José Luis Roldán, Wynne Chin, Vincent Liu and Congdong Li

Highlighting supplier collaboration is a widely adopted practice in tea shops, cafes and other related businesses. However, few studies have examined the effects of…

760

Abstract

Purpose

Highlighting supplier collaboration is a widely adopted practice in tea shops, cafes and other related businesses. However, few studies have examined the effects of supplier-focused food ingredient presentation on consumers' behavioral intentions in food and hospitality research. This study identified the role of restaurant–supplier co-creation and explored its effects on clients' behavioral intention through both value perception and image.

Design/methodology/approach

This study developed and tested a model through a survey with 365 responses, which was carried out in China. The measurement and effects of restaurant–supplier co-creation are explored using composite-based structural equation modeling.

Findings

The results show that restaurant–supplier co-creation has a positive effect on perceptions of food value, service value and image. Though restaurant–supplier co-creation does not directly affect behavioral intention, it can enhance behavioral intention by improving customers' impressions.

Originality/value

This study contributes to the emerging literature by conceptualizing the role of restaurant–supplier co-creation. The research combines image theory and perceived value theory in one empirical model to explore the effects of co-creation. The project provides a paradigm for designing technical artifacts using composite-based structural equation modeling.

Details

British Food Journal, vol. 124 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

1 – 2 of 2
Per page
102050