Hasil untuk "Hospitality industry. Hotels, clubs, restaurants, etc. Food service"

Fadi Amiri, Farah Shishan, Saleh Bazi et al.

In response to the increasing demand for faster checkouts, shorter wait times, and enhanced customer experiences in fast-food establishments, the use of self-service kiosks is on the rise. This study employs an integrative framework combining the Technology Acceptance Model, the Technology Readiness Index and the subjective norms component of the Theory of Planned Behavior to explore the factors influencing customers’ continued intentions to use self-service kiosks. Data collected from 412 customers across fast-food restaurants in Jordan were analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The results indicate that perceived usefulness and ease of use significantly influence ongoing intentions to use self-service kiosks, while subjective norms do not exert any notable influence. Additionally, the Technology Readiness Index plays a crucial role in shaping subjective norms, perceived usefulness, perceived ease of use, and continuous intention. These findings underscore the significance of individual technology readiness and perceived benefits in encouraging sustained kiosk usage. The study offers actionable insights for fast-food marketers aiming to enhance kiosk adoption and usage rates strategically.

Fernando Zapata Urey, Marco Ferreira, Francisco Galindo Balderrama et al.

El presente estudio desarrolla y evalúa el proceso de elaboración de un chorizo parrillero elaborado a base de carne de tilapia (Oreochromis niloticus), con el objetivo de ofrecer una alternativa saludable y nutritiva frente a los embutidos tradicionales. La tilapia utilizada fue producida en un sistema de acuaponía, lo que permitió un aprovechamiento integral de la carne, usualmente descartada en procesos destinados a la obtención de piel para fines terapéuticos. El chorizo fue evaluado en tres formulaciones diferentes, variando en el contenido de condimentos y grasas. En este contexto la tercera muestra, que incluyó cebolla en polvo y esencia de humo, se destacó por su mejor aceptación sensorial en términos de color, textura, olor y sabor. Asimismo, se realizó un análisis nutricional teórico basado en la Tabla Boliviana de Composición de Alimento y otras bases de datos de análisis nutricional vigentes en el país, complementado con un análisis bromatológico que confirmó que el chorizo de tilapia ofrece un perfil proteico elevado (16.51%) y un contenido moderado de grasas (13.34%), con bajo aporte de carbohidratos (5.74%). Los resultados del análisis microbiológico indicaron que el producto cumple con las normativas bolivianas de seguridad alimentaria, con ausencia de microorganismos patógenos como Salmonella spp., Escherichia coli y Staphylococcus aureus, esto asegura la inocuidad del chorizo, siempre y cuando se mantengan las buenas prácticas de manufactura. En resumen, se presenta como una alternativa viable y nutritiva en el mercado de embutidos, contribuyendo a la diversificación de productos derivados de la acuicultura en Bolivia y promoviendo el consumo de proteína de pescado; el producto combina una formulación sensorialmente atractiva, con un perfil nutricional saludable, alineado con las tendencias actuales de alimentación equilibrada.

Shu-Hua Wu, Edward C.S. Ku

Purpose This study aims to analyze how restaurants' collaboration with mobile food delivery applications (MFDAs) affects product development efficiency and argues that technological capabilities moderate relational ties impact the joint decision-making and development efficiency of restaurant products. Design/methodology/approach A product development efficiency model was formulated using a resource-based view and real options theory. In all, 472 samples were collected from restaurants collaborating with MFDAs, and partial least squares structural equation modeling was applied to the proposed model. Findings The findings of this study indicate three factors are critical to the product development efficiency between restaurants and MFDAs; restaurants must develop a strong connection with the latter to ensure meals are consistently served promptly. Developers of MFDAs should use artificial intelligence analysis, such as order records of different genders and ages or various consumption attributes, to collaborate with restaurants. Originality/value To the best of the authors’ knowledge, this study is one of the few that considers the role of MFDAs as a product strategy for restaurant operations, and the factors the authors found can enhance restaurants’ product development efficiency. Second, as strategic artificial intelligence adaptation changes, collaborating firms and restaurants use such applications for product development to help consumers identify products.

Ahmed MAGDY, Islam Elbayoumi SALEM

Purpose – The paper aims to deepen the understanding of various psychological and sociological theories that contend that people prefer to work in a healthy environment that provide favorable working conditions, such as affective events theory, well-being theory, leadership theory, and organizational support theory. Therefore, if the hospitality sector does not provide appropriate working conditions and does not support psychological wellbeing, it might be difficult to find motivated and devoted employees. Methodology/Design/Approach – The study used a self-administered questionnaire and opted for a descriptive-analytical design. Typically, the interviewer or a representative from an official position hands out this kind of questionnaire to the interviewees. The researcher contacted 396 front-line staff members at five-star hotels belonging to a chain in the most popular tourist areas in Egypt. The data were analysed using the Smart PLS statistical program to test the study hypotheses. Findings – The paper provides insights into how toxic leadership negatively influences employee wellbeing and positively influences behavioural cynicism. In addition, employee silence significantly moderates the relationship concerning toxic leadership and employees’ outcomes (wellbeing and behavioural cynicism). These results raise a number of theoretical and practical implications for hospitality practitioners. Originality of the research – This paper fulfils an identified need to study various psychological and sociological theories in the hospitality context to give more understanding of how employee silence maximizes the negative consequences upon wellbeing. Furthermore, justifies employees’ behavioural cynicism as a sign of indulging in a toxic leadership. Additionally, in the academic literature on hospitality, this study is one of the very few that investigated behavioural cynicism consequences and considered employee silence as a moderator.

Victor Vardan

Purpose: The aim of the study was to assess the impact of employee training programs on service performance in restaurants. Methodology: This study adopted a desk methodology. A desk study research design is commonly known as secondary data collection. This is basically collecting data from existing resources preferably because of its low cost advantage as compared to a field research. Our current study looked into already published studies and reports as the data was easily accessed through online journals and libraries. Findings: The study indicated that trained employees are more adept at handling customer complaints and special requests, leading to a more seamless dining experience. Moreover, training fosters a sense of confidence and motivation among staff, reducing turnover rates and promoting a more consistent service quality. Effective training programs also contribute to higher operational standards, ensuring that health, safety, and hygiene regulations are meticulously followed. Consequently, restaurants that invest in comprehensive training programs for their employees often experience increased customer loyalty, positive reviews, and overall better financial performance. Implications to Theory, Practice and Policy: Human capital theory, resource-based view (RBV) and social learning theory may be used to anchor future studies on assessing impact of employee training programs on service performance in restaurants. Restaurants should adopt a culture of continuous training rather than one-time initiatives. Local governments and industry bodies should develop policies that incentivize restaurants to invest in employee training. This could include tax breaks or grants for establishments that demonstrate commitment to staff development.

Kisang Ryu, Heesup Han

This study examined the relationships between three determinants of quality dimensions (predictors: food, service, and physical environment), price (moderator), and satisfaction and behavioral intention (criterion) in quick-casual restaurants. Despite the importance of foodservice quality, academics and managers know relatively little about how the combined effects of quality (food, service, and physical environment) elicit customer satisfaction which, in turn, affects behavioral intention. Hierarchical multiple regression analysis with interactions showed that quality of food, service, and physical environment were all significant determinants of customer satisfaction. In addition, perceived price acted as a moderator in the satisfaction formation process. Finally, the results indicated that customer satisfaction is indeed a significant predictor of behavioral intention. The findings may provide restaurateurs with a guideline for enhancing customer satisfaction and behavioral intention level.

Bonn Jovie Anapi, Kyle Bryan Baccay, Ariel Jake Delfin et al.

This study introduces a novel cold water dispenser designed to surpass existing commercial counterparts in terms of cooling capacity and volume. The innovation offers significant advantages to individuals seeking both convenience and a refreshing drinking experience through cold water. It is capable of providing 12 liters of chilled water. The findings during the testing showcase energy consumption efficiency when compared to conventional commercial water dispensers. This efficiency not only contributes to reduced operational costs but also aligns with sustainability goals. As a result, substantial interest is anticipated from hotel and restaurant proprietors looking to adopt this technology to enhance customer service by minimizing wait times for invigorating beverages. By integrating this advanced water dispenser into their establishments, businesses can simultaneously reduce their environmental footprint and improve customer satisfaction. Addressing the demand for readily available, cold water, this innovation represents a valuable addition to the hospitality and food service industries.

Lydiawati Soelaiman, Cynthia Liusca

Dalam beberapa tahun terakhir, bisnis coffee shop merupakan bisnis yang sedang tren dan kekinian di Indonesia. Hal ini menyebabkan situasi dan kondisi persaingan yang ketat bagi para pemilik usaha coffee shop. Pemilik usaha harus mampu mengikuti perkembangan pasar dengan memperhatikan peluang dan tantangan yang ada. Penyusunan rencana bisnis diperlukan agar dapat membantu pelaku usaha coffee shop untuk mengembangkan bisnisnya. Rencana bisnis merupakan salah satu langkah penting dalam berwirausaha dan menjadi semakin relevan jika dikaitkan dengan orientasi waktu pencapaian keberhasilan. Hal ini dikarenakan fungsi dari rencana bisnis yang dapat menuntun pemilik usaha mempertajam arah dan tujuan perusahaan serta upaya pencapaiannya. Kegiatan pengabdian masyarakat ini bertujuan untuk membantu pemilik usaha menyusun rencana bisnis yang komprehensif dan informatif sehingga mudah dimengerti dan dipercaya oleh berbagai pihak yang berkepentingan. Kegiatan dilakukan dengan melakukan wawancara dan berdiskusi langsung dengan pemilik usaha dalam penyusunan rencana bisnis. Hasil dari kegiatan ini diharapkan tersusunnya rencana bisnis sebagai pedoman untuk menuju keberhasilan usaha dan juga sebagai alat untuk mengajukan permodalan dari investor.

Jorge Mora Forero, Laura Dominiccini Reyes, Laura Navea Mahecha

El Salto del Tequendama, ubicado en Cundinamarca, Colombia, ha sido por casi un siglo un sitio lleno de paisaje, tradición oral e historia, en el cual se desarrolla el presente artículo, donde se busca investigar la percepción que tiene el visitante al elegir de destino turístico este misterioso lugar. El turismo oscuro como concepto en ocasiones está ligado a las emociones que produce el sitio a visitar. Para ello, se realizan encuestas a los turistas, con el fin de identificar cómo se percibe el destino alrededor de la muerte. Los resultados evidencian que hay varias percepciones, así como otras formas de turismo diferentes al oscuro. En conclusión, se evidencia un gran potencial para desarrollar un turismo oscuro de forma ética y responsable.

Vitalis Basera, Tendai Muwani, Njodzi Ranganai

Roadside vendors survive from the traffic of tourists along major tourists’ routes in the country selling different wares. The study was stimulated by need to avert product marketing challenges faced by roadside vendors vending curios and crafts. It was also prompted by the need to improve the livelihoods of the roadside vendors who are working from unsuitable environments and to expose their products to a broader pool of potential customers. The study focused on the case of Vumba road from Mutare to Leopard Rock hotel. Data was collected by conducting interviews with roadside vendors along the route and it was analysed qualitatively. The thrust of the paper is to find how online marketing strategies can be harnessed by the roadside vendors to improve their business through capturing more customers. The results showed that the vendors do not use online marketing strategies in their business; they lacked better marketing strategies for their products. The researchers proposed development of an online marketing application that can be used by roadside vendors to improve their business linking them with tourists. The online marketing application is to be launched online for use.

L. Neill, A. Taylor, N. Hemmington

The hospitality industry is under intense pressure. COVID-19 restrictions and limited trading opportunities have forced restaurateurs to consider their pricing structures. Reflecting those concerns, Richard Corney, MD of the Inigo Coffee Group, proposed that the retail price of a cup of coffee needed to rise to between $6.50 and $7.00 to “take into account all the other cost increases hospitality establishments have experienced in the last decade, not to mention the challenges of the pandemic in the last two years” [1]. Alongside these revenue issues, the industry also needs to move away from a tradition of low pay and low value [2], and perhaps towards the concept of a ‘hospitable wage’ [3]. However, laudable as these goals might be, upward price movement may be resisted by many customers. So how can restaurateurs and hoteliers ‘sell’ revised-price-products to their customers? Clearly, increased revenue can be achieved through both marginal price increases and up-selling to increase average customer spend. We propose that both of these goals can be achieved if employers embrace the concept of hospitality as an experience [4, 5], where the performance of staff is central [6], and where the experience is delivered with ‘hospitality personality’. Much has been written about the personality of hospitality staff. Most of that work can be traced back to the early work of Erving Goffman [7] who proposed that hospitality employees were playing roles, and acting out, by using their emotional intelligence. Goffman likened such workers to actors who literally ‘take on’ a character. The characteristics of the hospitality personality have been explored by many authors [8–10] and include, agreeableness, extroversion, openness to experience, conscientiousness, and emotional stability; although some research also reveals that neuroticism is also a hospitality characteristic in hotel receptionists. Alongside this research, other studies have identified the role of mood and personality in positive guest experiences, specifically service quality perception and customer satisfaction [11]. This supports our suggestion that the performance of staff can have a direct impact on customer experience and potentially revenue, and that Corney’s price recommendation could be a realistic option for many businesses struggling economically. But there’s a ‘fly in the ointment’: the Tall Poppy Syndrome. Tall poppy syndrome originated around 500BC in ancient Rome, when King Tarquinius Superbus demonstrated how the nation should deal with its enemies. In an active display he lopped off the heads of the tallest poppies in his garden with a stick [12]. Today, tall poppies are conspicuously successful people, who may attract envy, resentment or hostility, and the Tall Poppy Syndrome (TPS) is the habit of others to diminish those who have attained excellence in a field – to cut them down to size [13]. While TPS is commonly associated with Australia and New Zealand, it is also part of other cultures. Within Scandinavian cultures, janteloven1 promotes humility and conformity paralleling TPS [15]; in Japanese culture, ‘the nail that sticks up gets pounded down’ [16]; and within Filipino culture a crab mentality exists whereby crabs in a bucket tend to pull back any adventurous crabs trying to escape [17]. TPS is often described as being ingrained in New Zealand culture [18] and has been identified as a phenomenon in New Zealand entrepreneurship and business [19]. While TPS encourages conformist cultures, our research provides a valuable insight into how employers can spot potential employees who actively resist notions of TPS’s conformity and are more likely to perform to the highest levels. Using Instagram, we interviewed 1000 young self-identifying New Zealanders to explore their qualitative experiences of TPS. They identified as 68% female and 32% male. Their age ranges were: 58% aged 18–24; 27% aged 25–34; 7% aged 35–44; 3% aged 45–54; and 2% aged 55 or above. Three percent of the respondents were excluded from our final sample because they were aged 17 or younger. The respondents’ feelings, victimhood, self-esteem, and knowledge about TPS provided our research with the largest amount of data. Of our 1000 participants, 50% knew what TPS was, while 50% did not. Similarly, 45% of our respondents claimed to be victims of TPS. Contrastingly, 55% had no experiences of TPS. Within those considerations, the data revealed clearly that TPS was perceived by participants as ‘something done to them’ and not as ‘something they do to other people’. Yet, and despite that difference, the pervasive nature of TPS within Kiwi socio-culture was noted by participants. Several participants recounted the cost of TPS; for example, “Definitely held me back. It can knock your confidence so much” and “Made me want to hide/play down my talents/my life.” Other participants perceived TPS “put-downs” (belittling or humiliating remarks) as a challenge or motivating force. They commented, “Uncomfortable but it pushed me harder to be even more successful” and “It motivated me. I realized people saw something in me and strived to continue improving.” For the 45% of our participants directly experiencing TPS, those experiences were grounded within two base reactions. Reflecting that, more than half of our participants adopted conformist behaviours, succumbing to the bullying pressures of others. However, 45% recognised TPS and its bullying as a motivator to create further behaviours and actions of excellence. The role of social media in TPS was significant. Participants directly linked TPS to social media with 89% of respondents recognising the role of social media in TPS. Key to their views was the realisation that social media not only provided distance between people but also that people used social media to manipulate the image they projected to others. In those ways, social media was a mediating factor. As participants observed, “Easier to be mean and cut someone down through a comment than to their face” and “Social media has made it easier to abuse and put down those that stand out.” Given the attributes of the hospitality personality, and Richard Corney’s proposed pricing restructures in hospitality, the key is for employers to consider the resilience of their staff to TPS and conformity. They should consider whether they can recruit and retain the 45% of staff that use TPS as inspiration to succeed – the staff who will rise the challenge of delivering exceptional customer experiences through their own performance of the ‘hospitality personality’. It is within the unique characteristics of these staff that hospitality businesses can generate that extra point of difference and experience that customers will be happy to pay a little more to enjoy; and perhaps hospitality businesses might go a step further by also considering the concept of the ‘hospitable wage’. Corresponding author Lindsay Neill can be contacted at: lindsay.neill@aut.ac.nz Note “Janteloven (the law of Jante) at its simplest describes the way that all Norwegians (and in fact, other Scandinavians too) behave: putting society ahead of the individual, not boasting about individual accomplishments, and not being jealous of others” [14]. References (1) Wilkes, M. We Need to Pay $7 for a Flat White if Cafes are Going to Survive, Says Coffee Boss, 2021. https://www.stuff.co.nz/life-style/food-drink/drinks/127196374/we-need-to-pay-7-for-a-flat-white-if-cafes-are-going-to-survive-says-coffee-boss (accessed Dec 12, 2021). (2) Te Ora, N. Does Hospitality Have a Low Wages Problem? Workers Say Yes. Some Restaurant Owners Say No, 2021. https://www.stuff.co.nz/business/industries/125301113/does-hospitality-have-a-low-wages-problem-workers-say-yes-some-restaurant-owners-say-no (accessed Dec 10, 2021). (3) Douglas, J.; Williamson, D.; Harris, C. Dirty Deeds Done Dirt Cheap: Creating “Hospitable Wages” through the Living Wage Movement. Hospitality & Society 2020, 10 (1), 3–22. (4) Hemmington, N. From Service to Experience: Understanding and Defining the Hospitality Business. The Service Industries Journal 2007, 27 (6), 747–755. (5) Lugosi, P. Hospitality Spaces, Hospitable Moments: Consumer Encounters and Affective Experiences in Commercial Settings. Journal of Foodservice 2008, 19 (2), 139–149. (6) Morgan, M.; Watson, P.; Hemmington, N. Drama in the Dining Room: Theatrical Perspectives on the Foodservice Encounter. Journal of Foodservice 2008, 19 (2), 111–118. (7) Goffman, E. The Presentation of Self in Everyday Life; Doubleday: Garden City, New York, 1959. (8) Köşker, H.; Unur, K.; Gursoy, D. The Effect of Basic Personality Traits on Service Orientation and Tendency to Work in the Hospitality and Tourism Industry. Journal of Teaching in Travel & Tourism 2019, 19 (2), 140–162. (9) Grobelna, A. Extraversion and its Importance in the Hospitality Workplace. Scientific Journal, No. 876, Economic Problems of Tourism 2015, 3 (31), 89–96. (10) Gonzalez-Gonzalez, T.; García-Almeida, D. J. Frontline Employee-Driven Change in Hospitality Firms: An Analysis of Receptionists’ Personality on Implemented Suggestions. International Journal of Contemporary Hospitality Management 2021, 33 (12), 4439–4459. (11) Kocabulut, Ö.; Albayrak, T. The Effects of Mood and Personality Type on Service Quality Perception and Customer Satisfaction. International Journal of Culture, Tourism, and Hospitality Research 2019, 13 (1), 98–112. (12) Felton, D. Advice to Tyrants: The Motif of “Enigmatic Counsel” in Greek and Roman Texts. Phoenix 1998, 52 (1–2), 42–54. (13) Feather, N. T. Attitudes towards the High Achiever: The Fall of the Tall Poppy. Australian Journal of Psychology 1989, 41 (3), 239–267. (14) Nikel, D. What Exactly Is Janteloven? Life in Norway, 2015. https://www.lifeinnorway.net/what-exactly-is-janteloven/ (accessed Dec 10, 2021). (15) Ahlness A. Janteloven and Social Conformity in Thorbørn Egner’s Literature, 2014

Erwin Losekoot

Georges El Hajal

Thuc Thi Mai Doan Do

Zandivuta Kankhuni, PhD Candidate

Destination branding is a multi-faceted and is an often poorly understood concept that requires the involvement of various stakeholders in a destination. Through in-depth interviews of selected stakeholders and review of policy documents, this study investigated how tourism stakeholders in Malawi understand destination branding, how they collaborate in a quest to brand the destination and their evaluation of the status of Malawi’s tourism brand. The study made use of Hankinson’s Relational Network Brand Model as a guiding framework. Study participants were drawn from both the public and private sectors and general citizenry. The study found that destination branding is generally equated to marketing communications or put simply, tourism promotion. It was also found that there is often very poor coordination between the government and the private sector in the process of destination branding. It was the view of most stakeholders that the destination’s brand personality needs to be adjusted so that it should reflect changing tourist needs. Furthermore, findings revealed that inadequate infrastructure, poor service quality, low adoption of ICTs and unsustainable resource use practices have put the country at a disadvantage as a tourist destination against other countries in the region. Practical implications are discussed, and recommendations are suggested accordingly

Wendy Sealy

This paper will provide a commentary on the impacts of Covid-19 on the hospitality industry. It will examine the response of hotels in the USA and the Caribbean to Covid-19 and the implications. It will also look at the impacts on the aviation, events and restaurants sectors and the responses and challenges at the destination level. Finally, a synthesis of lessons learned from this disaster and best practices of risk mitigation across these sectors will conclude the discussion. Keywords: COVID-19, Impacts, Hospitality Industry, Strategies of Risk and Resilience, Lockdowns

З. В. Бойко, Н. А. Горожанкіна, К. М. Горб

Problem Statement and Purpose . Hospitality is one of the components of the tourism industry. The material base, which is intended for accommodation of tourists, occu­pies one of the first places during the formation of tourist infrastructure. Quality of accommodation and adequate service affect the level of travel service. Regional dis­tribution of functioning of the hotel industry on the example of France is the purpose of scientific research.It is based on the use of scientific works of Ukrainian and foreign authors: Malʹsʹkoyi M.P., Velichko V.V., Puzentylo P.R. and others. Data & Methods. The main information and statistical base of the study was the ma­terials of the official website of the French tourism industry, as additional used other travel sites, in order to take into account a more objective picture of the characteristics of French hotels of a certain category. The following research methods are used in the article: 1) descriptive (characteristics of the main features of the hotel base of each of the categories, providing general information on its regional distribution); 2) comparative (comparison and comparison of the quantitative status and qualitative characteristics of hotels in France in terms of both categories and regions); 3) analyt­ical (search for causes and general qualitative assessment of the regional distribution of the studied phenomena and objects); 4) graphic (construction of diagrams for the purpose of visual representation of the received results); 5) cartographic (creation of a visual map of the regional distribution of the hotel base in France by star categories). Results. The state of France's hotel infrastructure has been analyzed by category. The highest class hotels are Palace hotels, which are characterized by an impeccable rep­utation and international recognition (15 units). At the beginning of 2019, there were 517 5 * hotels in the regions of France. The largest number is in the Provence-Alpes- Cote d'Azur region (132 hotels) and the smallest in the Center region - Loire Valley (5 units). The number of hotel rooms is found to be higher in areas where there is a large variety of entertainment or historic sites. It is estimated that among the 509 French 5-star hotels, 306 hotels have their own restaurant. There were 2,877 4-star hotels in France. The region's leader in the number of hotels in this class is the Іle-de-France region, with 544 hotels. In France, there were 8138 three-star hotel establishments. The leader in regions by number of hotels in this category is Auvergne - Rhone-Alpes, with 1,181 hotels. The last position is occupied by the Corsica region – 232 hotels. Within the French re­gions, 4913 two-star hotels were allocated. The leading positions are in three regions: Auvergne - Rhone-Alpes (761 hotels); Provence-Alpes-Cote d'Azur (694 hotels); Languedoc – Roussillon – South – Pyrenees (650 hotels). The smallest number of hotels in this category is in the Corsica region – 111 hotels. There is a significant difference between the numbers of rooms in the regions. 42% of all two-star hotels have restaurants. There were 561 one-star hotels in France. The leader in the number of hotels in this category is the Ile-de-France region – 91 hotels, while the smallest number of one-star hotels is available in the Corsica region, with only 5 hotels. It is revealed that the main number of hotel establishments in the country belongs to the category "without stars", which is explained by the high requirements for accommo­dation establishments, which significantly complicates the process of obtaining an establishment of even one star (37161 hotels without stars). When conducting a regional analysis of the distribution of the entire hotel base in France, and for each category separately, it is impossible to observe certain clear geo­graphical patterns (increase or decrease with ascent to the mountains, approaching the coast or as increasing or decreasing urbanization, etc.). In general, the number of hotels, hotel rooms and restaurants at hotels is distributed throughout the territory according to the situation in France, their concentration generally corresponds to the places of concentration of any kind of tourist and recreational resources.

E. Vishnevskaya, T. B. Klimova, I. S. Koroleva et al.

Purpose: The modern city with its complex structure and dynamics is an important part of the tourist space, which has become especially attractive for travelers who tirelessly exploring the cultural heritage. Hotels, restaurants, amusement parks and other tourist infrastructure actively invading the urban environment changed the usual composition of the city. During the trip, tourists buy not only goods and services, they perceive the image of the city as a synthesis of impressions from the movement in the urban space, exploring it from different points of view, at different times of the day and in different seasons. Methodology: To assess the impact of environmental factors on the activities of catering enterprises of the Belgorod region and the quality of customer service, the authors proposed a method using STEP-analysis and SWOT-analysis. The analysis of environmental factors was carried out on the basis of the expert evaluation results conducted in two stages. Result: In tourism, the food infrastructure acts as an important element of entertainment and knowledge of local culture. Food is not just a common need of every person; tourists see it as entertainment and pleasure. Food of different peoples and even areas is usually very peculiar, so attractive to tourists. Catering infrastructure as an integral part of the hospitality industry should have a significant potential for adaptability, providing an opportunity for catering enterprises to respond quickly to frequent changes in the situation of the unstable tourism market, as well as to comply with the requirements of the destination brand. Applications: This research can be used for universities, teachers, and students. Novelty/Originality: In this research, the model of The Infrastructure of Public Catering In the Context of Tourist City Space Development is presented in a comprehensive and complete manner.

I Gusti Ayu Ari Agustini

Keanekaragaman kuliner di Pulau Bali membuat kuliner khas Bali menyimpan potensi yang besar untuk dikembangkan sebagai jasa penunjang dalam pengembangan potensi wisata kuliner. Wisata berbasis kuliner menjadi salah satu alternatif disamping pilihan jenis wisata lainnya seperti wisata budaya, wisata alam dan wisata bahari yang sudah terlebih dahulu dikenal oleh wisatawan yang datang ke Bali. Salah satu makanan khas Bali tersebut adalah Ayam Be Keren yang berasal dari Kabupaten Bangli. Tujuan penelitian ini untuk mengetahui adanya upaya pengembangan kuliner khas Bali Ayam Be Keren, serta untuk mengetahui kendala yang dihadapi dalam proses pengembangannya. Metode analisis data yang digunakan adalah analisis deskriptif kualitatif menggunakan beberapa informan yang dipilih secara purposive. Teknik pengumpulan data dilakukan dengan metode observasi, wawancara mendalam dan studi dokumentasi dengan menggunakan teori yang dikembangkan berupa teori pengembangan produk dan teori gastronomi. Hasil penelitian menunjukkan bahwa makanan tradisional khas Bangli Ayam Be Keren perlu dikembangkan agar dapat dijadikan sebagai daya tarik wisata. Upaya yang dapat dilakukan untuk mengembangkannya yaitu dengan menyiapkan tenaga kerja yang terlatih dan sesuai dengan kebutuhan sehingga mampu memenuhi kapasitas produksi yang dimiliki saat ini. Dengan sumber daya manusia yang dimiliki juga akan mampu meningkatkan produksi yang mengarah pada pengembangan sarana dan prasarana, yang kemudian diikuti dengan pengelolaan manajemen kerja yang lebih profesional.

M. Fadhli Nursal , Adi Wibowo Noor Fikri , Istianingsih et al.

Laksa Tangerang is one of Tangerang's culinary specialties and has the potential to be developed as one of the culinary tourism products in Tangerang considering that the tourism sector is one of the sector contributors of foreign exchange which is quite a large provider for regional and national development. This study aims to develop marketing strategies in an effort to develop Laksa Tangerang culinary tourism so that it can improve the quality and quantity of traditional culinary entrepreneurs in the city of Tangerang. By using primary data obtained from interviews and observations on culinary entrepreneurs and artisans, as well as secondary data from related institutions an IF / EF analysis and SWOT analysis were undertaken. Destination marketers face a new need to perfect and link their culinary experience branding and marketing strategies so as to capture great tourism market share. This means that non-traditional tourist destinations such as Tangerang, must make some effort to to brand and market themselves so as to get a sustained tourist in-flow. The results of the study are expected to be made into recommendations in the development of culinary tourism in Tangerang as an effort to empower traditional culinary entrepreneurs.