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Who's on the tourist's menu? Exploring the social significance of restaurant experiences for tourists

Author

Listed:
  • Sheila Matson-Barkat

    (ESC [Rennes] - ESC Rennes School of Business)

  • Philippe Robert Demontrond

Abstract

Taking a Consumer Culture Perspective, this paper explores the co-production of meaning among participants in tourists' restaurant experiences. Responding to criticisms that interpreting consumer behaviour should focus both on the individual and also on the collective context of consumption (Askegaard and Linnet, 2011), our research explores the social significance of these experiences and how they feed into the tourist's identity project. 34 ethnographic interviews are led with a view to exploring how tourists co-produce meaning within their group and also with staff and other patrons in the context of restaurant experience and these are followed up with a further 57 semi-structured interviews. Restaurant experiences are shown to be both rich and complex in social meanings. Thematic analysis leads to the identification and discussion regarding four contexts where social meanings are co-produced, namely sharing experiences, family togetherness and transmission, cultural guidance and customer-to-customer interaction.

Suggested Citation

  • Sheila Matson-Barkat & Philippe Robert Demontrond, 2018. "Who's on the tourist's menu? Exploring the social significance of restaurant experiences for tourists," Post-Print hal-01992429, HAL.
    • Handle: RePEc:hal:journl:hal-01992429
    DOI: 10.1016/j.tourman.2018.06.031
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    Cited by:

    1. Omar Alsetoohy & Baker Ayoun & Mahmoud Abou-Kamar, 2021. "COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA," Sustainability, MDPI, vol. 13(16), pages 1-24, August.
    2. Nguyen Bac Nguyen & João Carlos Rosmaninho Menezes, 2021. "The thirty-year evolution of customer-to-customer interaction research: a systematic literature review and research implications," Service Business, Springer;Pan-Pacific Business Association, vol. 15(3), pages 391-444, September.
    3. Čaušević Amra & Fusté-Forné Francesc, 2022. "Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 12(1), pages 61-77, December.
    4. Codruta Adina Baltescu, 2020. "The Relevance Of Online Reviews For The Development Of Restaurant Industry," Annals - Economy Series, Constantin Brancusi University, Faculty of Economics, vol. 1, pages 42-47, February.

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