Subtitle:

Geographia Polonica Vol. 96 No. 3 (2023)

Publisher:

IGiPZ PAN

Place of publishing:

Warszawa

Description:

24 cm

Abstract:

The article aims to identify memorable gastronomic experiences reported online and verify their relationships with the type of cuisine served and restaurant location. This study used text mining, LDA, Pearson’s chi-squared test and sentiment analysis. All 48,378 English reviews posted by TripAdvisor users concerning 155 restaurants in Krakow were scraped. Eight features that characterise MGEs were identified (service/staff, atmosphere, cuisine/food (taste), drinks, local specialities, location/setting, price & value and table booking). There are statistically significant differences in the frequency of the topic experiences depending on the location of restaurants in the city.

References:

Antón, C., Camarero, C., Laguna, M., & Buhalis, D. (2019). Impacts of authenticity, degree of adaptation and cultural contrast on travellers' memorable gastronomy experiences. Journal of Hospitality Marketing & Management, 28(7), 743-764. https://doi.org/10.1080/19368623.2019.1564106
Ashton, A. S., Scott, N., Solnet, D., & Breakey, N. (2010). Hotel restaurant dining: The relationship between perceived value and intention to purchase. Tourism and Hospitality Research, 10(3), 206-218. https://doi.org/10.1057/thr.2010.5
Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194. https://doi.org/10.1108/IJCHM-05-2014-0214
Bustomi, T., & Avianto, B. N. (2021). City branding of the 'music-design-culinary' as urban tourism of Bandung, West Java. International Journal of Tourism Cities, 8(1), 53-69. https://doi.org/10.1108/IJTC-06-2020-0123
Chandralal, L. & Valenzuela, F. R. (2013). Exploring memorable tourism experiences: Antecedents and behavioural outcomes. Journal of Economics, Business and Management, 1(2), 177-181. https://doi.org10.7763/JOEBM.2013.V1.38
Chen, S. F., Beeferman, D., & Rosenfeld, R. (2018). Evaluation Metrics For Language Models. Pittsburgh, PA: Carnegie Mellon University. https://doi.org/10.1184/R1/6605324.v1
Choe, J. J., & Kimb, S. (2019). Development and validation of a multidimensional tourist's local food consumption value (TLFCV) scale. International Journal of Hospitality Management, 77, 245-259. https://doi.org/10.1016/j.ijhm.2018.07.004
Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2019). Tourists' involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 23(18), 2319-2332. https://doi.org/10.1080/13683500.2019.1631265
Dixit, S. K. (Ed.) (2019). The Routledge Handbook of Gastronomic Tourism. Routledge. https://doi.org/10.4324/9781315147628
Drozdowska, M., & Duda-Seifert, M. (2016). Travel websites: A relevant source of statistical information? Turyzm/Tourism, 26(2), 7-13. https://doi.org/10.1515/tour-2016-0008
Dziewanowska, K. (2012). Wykorzystanie marketingu doświadczeń w restauracjach [Experiential Marketing in Restaurants]. Zeszyty Naukowe. Uniwersytet Ekonomiczny w Poznaniu, 236, 13-22.
Dziewanowska, K., & Kacprzak, A. (2014). Młodzi konsumenci wobec marketingu doświadczeń w usługach gastronomicznych [Attitudes of young consumers towards experiential marketing in catering services]. Marketing i Rynek, 6, 156-173.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263. https://doi.org/10.1016/j.tourman.2018.03.025
Filieri, R., Acikgoz, F., Ndou, V., & Dwivedi, Y. (2020). Is TripAdvisor still relevant? The influence of review credibility, review usefulness, and ease of use on consumers' continuance intention. International Journal of Contemporary Hospitality Management 33(1), 199-223. https://doi.org/10.1108/IJCHM-05-2020-0402
Fuentes-Moraleda, L., Díaz-Pérez, P., Orea-Giner, A., Muñoz-Mazón, A., & Villacé-Molinero, T. (2020). Interaction between hotel service robots and humans: A hotel-specific Service Robot Acceptance Model (sRAM). Tourism Management Perspectives, 36. https://doi.org/10.1016/j.tmp.2020.100751
Gajewska, P., & Szewczyk, I. (2012). Zarządzanie na rynku doznań w branży gastronomicznej. Zeszyty Naukowe Wyższej Szkoły Humanitas. Zarządzanie, 2, 114-133. https://doi.org/10.5604/18998658.1186444
Gan, Q., Ferns, B. H., Yu, Y., & Jin, L. (2017). A text mining and multidimensional sentiment analysis of online restaurant reviews. Journal of Quality Assurance in Hospitality and Tourism, 18(4), 465-492. https://doi.org/10.1080/1528008x.2016.1250243
Gębarowski, M. (2014). Shoppertainment oraz eatertainment - kreowanie wyjątkowych doświadczeń w handlu i gastronomii [Shoppertainment and eatertainment - creating unique experiences in retail and gastronomy]. Marketing i Rynek, 11, 151-158.
Ginting, G. (2020). Co-creation experience-based modelling in e-commerce business: Entrepreneur survival strategy. In Proceedings of the 2nd International Seminar on Business, Economics, Social Science and Technology (ISBEST 2019)(pp. 168-175). Atlantis Press. https://doi.org/10.2991/aebmr.k.200522.034
Goolaup, S., Solér, C., & Nunkoo, R. (2019). The tourist' gastronomic experience. An embodied and spatial approach. In S. K. Dixit (Ed.), The Routledge Handbook of Gastronomic Tourism (pp. 198-206). London and New York: Routledge.
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis & B. Cambourne (Eds.), Food tourism around the world (pp. 1-24). New York: Routledge.
Harrison-Walker, L. J. (2001). E-complaining: A content analysis of an internet complaint forum. Journal of Services Marketing, 15(5), 397-412. https://doi.org/10.1108/EUM0000000005657
Hernández-Mogollón, J. M., Di-Clemente, E., & Campón-Cerro, A. M. (2020). Culinary travel experiences, quality of life and loyalty. Spanish Journal of Marketing - ESIC, 24(3), 425-446. https://doi.org/10.1108/SJME-11-2019-0094
Hosany, S., Sthapit, E., & Björk, P. (2022). Memorable tourism experience: A review and research agenda. Psychology and Marketing, 39(8), 1467-1486. https://doi.org/10.1002/mar.21665
Hosseini, S., Cortes Macias, R., & Almeida Garcia, F. (2021). Memorable tourism experience research: A systematic review of the literature. Tourism Recreation Research, 48(3), 465-479. https://doi.org/10.1080/02508281.2021.1922206
Huang, J. (2017). The dining experience of Beijing Roast Duck: A comparative study of the Chinese and English online consumer reviews. International Journal of Hospitality Management, 66, 117-129. https://doi.org/10.1016/j.ijhm.2017.07.003
Jennings, G., & Nickerson, N. P. (Eds.) (2006). Quality Tourism Experiences. Amsterdam: Elsevier Butterworth-Heinemann. https://doi.org/10.4324/9780080455778
Jeong, E., & Jang, S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations. International Journal of Hospitality Management, 30, 356-366. https://doi.org/10.1016/j.ijhm.2010.08.005
Kattiyapornpong, U., Ditta-Apichai, M., & Chuntamara, Ch. (2021). Exploring gastronomic tourism experiences through online platforms: Evidence from Thai local communities. Tourism Recreation Research, 47(3), 241-257. https://doi.org/10.1080/02508281.2021.1963920
Ka Wai Lai, I., Liu, Y., & Lu, D. (2021). The effects of tourists' destination culinary experience on electronic word-of-mouth generation intention: The experience economy theory. Asia Pacific Journal of Tourism Research, 26(3), 231-244. https://doi.org/10.1080/10941665.2020.1851273
Khalid, H., & Wade, V. (2020). Topic detection from conversational dialogue corpus with parallel latent dirichlet allocation model and elbow method. In D. C. Wyld et al. (Eds.), Computer Science & Information Technology (CS & IT) (pp. 95-102). ITCSE, NLCA, ICAIT, CAIML, ICDIPV, CRYPIS, WiMo - 2020. https://doi.org/10.5121/csit.2020.100508
Kim, J. H., Ritchie, J. R. B., & McCormick, B. (2012). Development of a scale to measure memorable tourism experiences. Journal of Travel Research, 51(1), 12-25. https://doi.org/10.1177/0047287510385467
Kim, J. Y., Hwang, J. (2022). Who is an evangelist? Food tourists' positive and negative eWOM behavior. International Journal of Contemporary Hospitality Management, 34(2), 555-577. https://doi.org/10.1108/IJCHM-06-2021-0707
Kirilenko, A. P., Stepchenkova, S. O., & Dai, X. (2021). Automated topic modelling of tourist reviews: Does the Anna Karenina principle apply? Tourism Management, 83. https://doi.org/10.1016/j.tourman.2020.104241
Kokkranikal, J., & Carabelli, E. (2021). Gastronomy tourism experiences: The cooking classes of Cinque Terre. Tourism Recreation Research. https://doi.org/10.1080/02508281.2021.1975213
Kowalczyk, A., & Derek, M. (Eds.) (2020). Gastronomy and Urban Space. Changes and Challenges in Geographical Perspective. Cham: Springer. https://doi.org/10.1007/978-3-030-34492-4
Krakow Michelin Restaurants. (2023). https://guide.michelin.com/pl/en/lesser-poland/cracow/restaurants
Kurek, W., & Mika, M. (Eds.). (2008). Waloryzacja przestrzeni miejskiej Krakowa dla potrzeb turystyki. Raport końcowy [Valorization of Krakow's urban space for the purposes of tourism. Final report]. Kraków: Instytut Geografii i Gospodarki Przestrzennej UJ.
Lee, Ch.-F., & King, B. (2006). Assessing destination competitiveness: An application to the hot springs tourism sector. Tourism and Hospitality Planning & Development, 3(3), 179-197. https://doi.org/10.1080/14790530601132328
Li, Q., Li, S., Zhang, S., Hu, J., & Hu, J. (2019). A Review of text corpus-based tourism big data mining. Applied Sciences, 9. https://doi.org/10.3390/app9163300
Manthiou, A., & Klaus, P. (2022). The interplaying factors of the robotic tourism experience: The customer journey's touchpoints, context, and qualities. Technological Forecasting and Social Change, 177. https://doi.org/10.1016/j.techfore.2022.121552
Mathayomchan, B., & Taecharungroj, V. (2020). How was your meal? Examining customer experience using Google Maps reviews. International Journal of Hospitality Management, 90. https://doi.org/10.1016/j.ijhm.2020.102641
Mehraliyev, F., Kirilenko, A. P., & Choi, Y. (2020). From measurement scale to sentiment scale: Examining the effect of sensory experiences on online review rating behavior. Tourism Management, 79. https://doi.org/10.1016/j.tourman.2020.104096
Niezgoda, A. (2013). Prosumers in the tourism market: the characteristics and determinants of their behaviour. Poznań University of Economics Review, 4, 130-141.
Nowacki, M., & Niezgoda, A. (2019). Comparison of Poznań, Wrocław and Bratislava image attributes in the reviews published on TripAdvisor. Studia Periegetica, 26(2), 63-77. https://doi.org/10.26349/st.per.0026.04
Nowacki, M., & Niezgoda, A. (2020). Identifying unique features of the image of selected cities based on reviews by TripAdvisor portal users. Scandinavian Journal of Hospitality and Tourism, 20(5). https://doi.org/10.1080/15022250.2020.1833362
Oleniuch, I. (2016). Szlak kulinarny jako egzemplifikacja założeń ekonomii i marketingu doświadczeń [Culinary route as an exemplification of economy and marketing experiences assumptions]. Zeszyty Naukowe Państwowej Wyższej Szkoły Techniczno-Ekonomicznej w Jarosławiu. Współczesne problemy zarządzania, 201, 8, 29-42.
Oliveira, C., Brochado, A., Moro, S., & Rita, P. (2019). Consumer perception of tourist experience through online reviews: The islands of the senses of Cape Verde. Worldwide Hospitality and Tourism Themes, 11(6), 696-717. https://doi.org/10.1108/WHATT-09-2019-0052
Ottenbacher, M. C., & Harrington, R. J. (2011). A case study of a culinary tourism campaign in Germany: implications for strategy making and successful implementation. Journal of Hospitality & Tourism Research, 37(1), 3-28. https://doi.org/10.1177/1096348011413593
Overview - Core NLP. (2020). Overview - Core NLP. Stanford NLP Group. https://stanfordnlp.github.io/CoreNLP/index.html
Prayag, G., Gannon, M. J., Muskat, B., & Taheri, B. (2020). A serious leisure perspective of culinary tourism co-creation: The influence of prior knowledge, the physical environment and service quality. International Journal of Contemporary Hospitality Management, 32(6), 2453-2472. https://doi.org/10.1108/IJCHM-10-2019-0897
Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: an illustration from food experiences in tourism. Tourism Management, 25(3), 297-305. https://doi.org/10.1016/S0261-5177(03)00130-4
Řehůřek, R. (2021). Models.coherencemodel - Topic coherence pipeline. Gensim: Topic modelling for humans. https://radimrehurek.com/gensim/models/coherencemodel.html
Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037-1058. https://doi.org/10.1108/IJCHM-10-2020-1217
Ruhanen, L. (2019). The prominence of eco in ecotourism experiences: An analysis of post-purchase online reviews. Journal of Hospitality and Tourism Management, 39, 110-116. https://doi.org/10.1016/j.jhtm.2019.03.006
Ryu, K., & Han, H. (2010). Influence of the quality of food, service, and physical environment on customer satisfaction and behavioral intention in quick-casual restaurants: Moderating role of perceived price. Journal of Hospitality and Tourism Research, 34(3), 310-329. https://doi.org/10.1177/1096348009350624
Saydam, M. B., Arici, H. E., & Olorunsola, V. O. (2022). Key attributes of Michelin 3-star restaurants' experiences: Evidence from TripAdvisor. Journal of Tourism and Gastronomy Studies, 10(1), 62-74. https://doi.org/10.21325/jotags.2022.978
Seyitoğlu, F., & Ivanov, S. (2020). A conceptual study of the strategic role of gastronomy in tourism destinations. International Journal of Gastronomy and Food Science, 21(100230). https://doi.org/10.1016/j.ijgfs.2020.100230
Soltani, M., Soltani Nejad, N., Taheri Azad, F., Taheri, B., & Gannon, M. J. (2020). Food consumption experiences: A framework for understanding food tourists' behavioral intentions'. International Journal of Contemporary Hospitality Management, 33(1), 75-100. https://doi.org/10.1108/IJCHM-03-2020-0206
Stasiak, A. (2019). Creating tourism experiences - theoretical foundations. In D. A. Jelinčič, Y. Mansfeld (Eds), Creating and Managing Experiences in Cultural Tourism (pp. 17-41). Singapore: World Scientific. https://doi.org/10.1142/9789813233683_0002
Stasiak, A. (2021). Experience-centric strategy - przejściowa moda czy trwały trend? [Experience-centric strategy - a temporary fashion or a permanent trend?]. In A. Rapacz (Ed.), Nowe wyzwania i możliwości rozwoju turystyki (pp. 26-44). Wrocław: Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu.
Sthapit, E. (2017). Exploring tourists' memorable food experiences: A study of visitors to Santa's official hometown. Anatolia. An International Journal of Tourism and Hospitality Research, 28(3), 404-421. https://doi.org/10.1080/13032917.2017.1328607
Sthapit, E., Björk, P., & Coudounaris, D. N. (2017). Emotions elicited by local food consumption, memories, place attachment and behavioural intentions. Anatolia. An International Journal of Tourism and Hospitality Research, 28(3), 363-380. https://doi.org/10.1080/13032917.2017.132211
Sthapit, E., Coudounaris, D. N., & Björk, P. (2019). Extending the memorable tourism experience construct: An investigation of memories of local food experiences. Scandinavian Journal of Hospitality and Tourism, 19(4-5), 333-353. https://doi.org/10.1080/15022250.2019.1689530
Stone, M. J., Migacz, S., & Sthapit, E. (2021). Connections between culinary tourism experiences and memory. Journal of Hospitality and Tourism Research, 46(4), 797-807. https://doi.org/10.1177/1096348021994171
Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of memorable food, drink, and culinary tourism experiences. Journal of Travel Research, 57(8), 1121-1132. https://doi.org/10.1177/0047287517729758
Tang, J., Meng, Z., Nguyen, X., Mei, Q., & Zhang, M. (2014). Understanding the limiting factors of topic modeling via posterior contraction analysis. In Proceedings of the 31st International Conference on Machine Learning (pp. 190-198)). New York, NY: ACM.
Tsai, C. T. S. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536-548. https://doi.org/10.1002/jtr.2070
Vaismoradi, M., Turunen, H., & Bondas, T. (2013). Content analysis and thematic analysis: Implications for conducting a qualitative descriptive study. Nursing & Health Sciences, 15(3), 398-405. https://doi.org/10.1111/nhs.12048
Vijayarani, S., Ilamathi, J., & Nithya, M. (2015). Pre-processing techniques for text mining - An overview. International Journal of Computer Science & Communication Networks, 15(1), 7-16.
Vu, H. Q., Li, G., Law, R., & Zhang, Y. (2019). Exploring tourist dining preferences based on restaurant reviews. Journal of Travel Research, 58(1), 149-167. https://doi.org/10.1177/0047287517744672
Williams, H.A, Yuan, J., & Williams, R. L. (2019). Attributes of memorable gastro-tourists' experiences. Journal of Hospitality & Tourism Research, 43(3), 327-348. https://doi.org/10.1177/1096348018804621
Wolf, E. (2006). Culinary Tourism: The Hidden Harvest. Dubuque, IA: Kendall/Hunt.

Relation:

Geographia Polonica

Volume:

96

Issue:

3

Start page:

381

End page:

399

Detailed Resource Type:

Article

Resource Identifier:

oai:rcin.org.pl:239805 ; 0016-7282 (print) ; 2300-7362 (online) ; 10.7163/GPol.0261

Source:

CBGiOS. IGiPZ PAN, call nos.: Cz.2085, Cz.2173, Cz.2406 ; click here to follow the link

Language:

eng

Language of abstract:

eng

Rights:

Creative Commons Attribution BY 4.0 license

Terms of use:

Copyright-protected material. [CC BY 4.0] May be used within the scope specified in Creative Commons Attribution BY 4.0 license, full text available at: ; -

Digitizing institution:

Institute of Geography and Spatial Organization of the Polish Academy of Sciences

Original in:

Central Library of Geography and Environmental Protection. Institute of Geography and Spatial Organization PAS

Projects co-financed by:

European Union. European Regional Development Fund ; Programme Innovative Economy, 2010-2014, Priority Axis 2. R&D infrastructure

Access:

Open