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Intracultural differences in dining behavior and preferences among Hong Kong and Taiwan tourists

Intracultural differences in dining behavior and preferences among Hong Kong and Taiwan tourists This paper aims to investigate the perceptions by owners and staff working in causal full-service restaurants in Macao of their two major subcultures of customers: Hong Kong Chinese and Taiwan Chinese in terms of their dining behavior and preferences.Design/methodology/approachFace-to-face interviews with 36 service staff of casual dining restaurants in Macao were conducted through the purposive convenience sampling method. Thematic content analysis was conducted in the data analysis.FindingsThe results reveal that although the customers from the two Chinese subcultures have a similar appearance, use the same Chinese characters and share common cultural inheritances; their dining behavior and preferences are perceived as being different.Practical implicationsPractical implications are given on how to better design the products and services to meet each subgroup’s needs for enhancing customers’ experience and service quality in restaurant settings.Originality/valueThis study focuses on examining if there are any sub-cultural differences in food behaviors and preferences among Hong Kong and Taiwan visitors, who are the major tourist sources in the world market. It contributes to the scarce literature on intracultural dining variances of sub-groups within Chinese. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Journal of Culture, Tourism and Hospitality Research Emerald Publishing

Intracultural differences in dining behavior and preferences among Hong Kong and Taiwan tourists

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Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
1750-6182
eISSN
1750-6182
DOI
10.1108/ijcthr-09-2020-0196
Publisher site
See Article on Publisher Site

Abstract

This paper aims to investigate the perceptions by owners and staff working in causal full-service restaurants in Macao of their two major subcultures of customers: Hong Kong Chinese and Taiwan Chinese in terms of their dining behavior and preferences.Design/methodology/approachFace-to-face interviews with 36 service staff of casual dining restaurants in Macao were conducted through the purposive convenience sampling method. Thematic content analysis was conducted in the data analysis.FindingsThe results reveal that although the customers from the two Chinese subcultures have a similar appearance, use the same Chinese characters and share common cultural inheritances; their dining behavior and preferences are perceived as being different.Practical implicationsPractical implications are given on how to better design the products and services to meet each subgroup’s needs for enhancing customers’ experience and service quality in restaurant settings.Originality/valueThis study focuses on examining if there are any sub-cultural differences in food behaviors and preferences among Hong Kong and Taiwan visitors, who are the major tourist sources in the world market. It contributes to the scarce literature on intracultural dining variances of sub-groups within Chinese.

Journal

International Journal of Culture, Tourism and Hospitality ResearchEmerald Publishing

Published: Apr 30, 2021

Keywords: Behaviors; Preferences; Staff perceptions; Dining; Intracultural; Hong Kong and Taiwanese tourists; Causal restaurant

References