The Role Of Foodservice I n Vacation Choice And Experience: A Cross-Cultural Analysis

Abstract

The purpose of this study is to investigate the relationship between foodservice and tourism both in destination choice and in the vacation experience. In particular, it studies how different cultures value food when on vacation. A survey of 1300 visitors to the state of Hawaii from Japan, Canada and the U.S. mainland found that only 18% said foodservice played a role in their destination choice. Japanese visitors, however, rated foodservice higher than did the other two nationalities. The quality of foodservice and the availability of a range of prices were found to be the most important aspects of foodservice for tourists when on vacation. The study found that at dinner-time, tourists' major concern is with the quality of the cuisine, whereas at lunch and breakfast time they are more concerned with getting the best value for their dollar.

Get full access to this article

View all access options for this article.

References

Gearing, Charles E. , William W. Swart , and Turgut Var (1976), Planning for Tourism Development: Quantitative Approaches, New York: Praegev Publications .

Gibbons, Jean Dickinson ( 1976), Non-Parametric Methods in Quantitative Analysis , Holt, Rinehart & Winston.

Harmston, Floyd K. (1980), "A Case Study of Secondary Impacts Comparing Through and Vacationing Travelers," Journal of Travel Research, (Winter), 33-36.

Hawaii Visitors Bureau (1983), Expenditure Survey Research Report.

Hawaii Visitors Bureau (1983), Annual Research Report.

Hawaii Visitors Bureau (1984), Annual Research Report.

Hawaii Visitors Bureau , 1986), Visitor Reaction Survey.

Kruczala, Jerry (1986), "The Role of Catering Facilities in the Local and Regional Tourist Facilities Complexes," Revue de Tourisme , 4, 16-17.

Mak, James and James E. T. Moncur (1980), "The Choice of Journey Destination and Length of Stay: A Micro Analysis," Review of Regional Studies, 10 (Fall), 38-40.

10.

Marris, Tyrell (1986), "Does Food Matter," Revue de Tourisme , 4, 17-20.

11.

Nation's Restaurant News (1986), " USTTA Promotes American Food to Foreign Tourists," (April 14), 82.

12.

Pitts, Robert E. and Arch G. Woodside (1986), "Personal Values and Travel Decisions," Journal of Travel Research ( Summer) 20-25.

13.

Polacek, Michael (1986), "Eating Habits of Czechoslovak Population and Gastronomy as a Tourism Motivation," Revue de Tourisme, 4, 22-25. "Restaurant Industry Operations Report 1986 ," prepared for National Restaurant Association by Laventhol and Horwath.

14.

Rugg, Donald (1973), "The Choice of Journey Destination: A Theoretical and Empirical Analysis," Review of Economics and Statistics , 64-72.

15.

" A Survey of Potential Vacation Travelers to the U.S. from Britain, West Germany and France," conducted by Gallup International for the United States Travel and Tourism Administration, Oct.-Nov. 1984.

16.

" A Survey of Potential Vacation Travelers to the U.S. from Australia and Japan ," conducted by Gallup International for the United States Travel and Tourism Administration, Oct.-Dec. 1984.

17.

" Survey: Travelers average $47.73 daily on Hotel food," Nation's Restaurant News, April 14, 1986, p. 46.

18.

Tourism Canada (1986), U.S. Pleasure Travel Market, Department of Regional Industrial Expansion, Canada (January).

19.

Var, Turgut , R A. D. Beck , and P. Loftus (1977), "Determinants of Touristic Attractiveness of the Touristic Areas in British Columbia," Journal of Travel Research, 15 (3), 23-29.