The street food experiences of the local-guided tour in the meal-sharing economy: the case of Bangkok
TL;DR: In this article, the authors investigated the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal sharing activity with a local guide in Bangkok.
Abstract: PurposeThis study aims to understand the components of the street food experiences of the local-guided tour in the meal-sharing economy based on the online reviews of tourists who experienced a meal-sharing activity with a local guide in Bangkok.Design/methodology/approachBased on the qualitative approach, this study involved a content analysis of 384 narratives on Withlocals.FindingsThe study identified five components that embrace the street food experience: a local guide’s attributes, perceived food authenticity, local culture, perceived hygiene or cleanliness. Results also revealed that the Thai street foods are unique and authentic and can reach this experience level through a local guide.Originality/valueAlthough the importance of international travellers' street food experiences and the popularity of the meal-sharing economy platforms are rapidly growing, there is no study which had combined both of these phenomena together to date. It is the first attempt to reveal the components of street food experiences in a meal-sharing platform.
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TL;DR: Through content analysis, the study shows how the sharing economy phenomenon is coping with the changing environment caused by the Covid-19 and explored the SE phenomenon based mainly on the following themes: anxiety, cancelation, job loss, income reduction, hygiene and safety, overcoming strategy, and outcomes.
Abstract: Activities within the sharing economy (SE) are in a precarious situation due to the Covid-19 pandemic. Even though the SE is considered a disruptive phenomenon, especially in the accommodation and transport sectors, the COVID-19 has raised concerns about its survivability. Thousands of people have lost their jobs, the value of SE firms has dropped, and many service providers have no other option but to stop working. Understanding the effect of the COVID-19 pandemic on the SE sector is therefore essential. The objective of this study is therefore to examine the effect of the COVID-19 on sharing economy activities. We have used various publications such as news articles, TV news items, YouTube videos, and blog postsdas data sources for this study purpose. Through content analysis, the study shows how the SE phenomenon is coping with the changing environment caused by the COVID-19. We analyzed the SE sector mainly from the perspective of four stakeholders: SE firms, service providers, service receivers (customers), and regulatory bodies. We explored the SE phenomenon based mainly on the following themes: anxiety, cancelation, job loss, income reduction, hygiene and safety, overcoming strategy, and outcomes. Based on the findings, we point out implications and avenues for future research.
92 citations
TL;DR: In this paper, the authors investigated the effect of the COVID-19 on the meal-sharing economy based on the service providers' perspective, and the results provided favorable theoretical and practical insights to guide the meal sharing platforms for a health crisis adoption and revival of such platforms.
12 citations
01 Jan 2022
TL;DR: In this paper , a case study based on the qualitative analysis was conducted with a dataset of online reviews towards an Online Experience in Beijing, China, and a three-stage process of virtual guided tour experience was concluded, including experience encounter, experience evaluation, and behavioral intention, with benefits mainly gained from the enhanced understanding of local culture and the satisfaction attributed by the sense of telepresence.
Abstract: Abstract This study aims to explore the composition of virtual guided tour experience on Airbnb and to develop a formation process of virtual guided tour experience. A case study based on the qualitative analysis was conducted with a dataset of online reviews towards an Online Experience in Beijing, China. A three-stage process of virtual guided tour experience was concluded, including experience encounter, experience evaluation, and behavioral intention. Experience encounter describes the experience composition from four dimensions: interpretation quality, host credibility, tourist-host social contact, and peer interaction; Experience evaluation is involved with benefits mainly gained from the enhanced understanding of local culture and the satisfaction attributed by the sense of telepresence; Further, behavioral intention covers both online and offline willingness to recommend or repurchase the virtual tour, or visit the destination in person after the pandemic. Theoretical and practical implications in navigating tourism recovery were discussed.
6 citations
TL;DR: In this article , the authors explored the travelers' experience of daily local-guided shopping tours offered in a sharing economy platform-Withlocals using a netnography approach, and found that seven main components of experiences of daily-local guided shopping tours revealed: guide, shopping companion, learning, hedonic experience, memorable experience, local interaction, and shop characteristics.
Abstract: This research explores the travellers’ experience of daily local-guided shopping tours offered in a sharing economy platform-Withlocals using a netnography approach. Reviews of travellers participating in daily local-guided shopping tours in different destinations were gathered, and their content was analysed. As a result, seven main components of experiences of daily-local guided shopping tours revealed: guide, shopping companion, learning, hedonic experience, memorable experience, local interaction, and shop characteristics. The study substantially contributes to the shopping experience and sharing economy literature by providing a deep understanding of travellers’ shopping experiences in the local guided tours organised through sharing economy platforms.
5 citations
TL;DR: In this paper , the authors jointly investigated sustainability and authenticity concepts in the food context during the COVID-19 outbreak with a fourfold objective: (1) understanding whether authenticity and sustainability are equivalent concepts in consumers' perceptions; (2) advancing knowledge on the role played by them about food frauds' perception; (3) investigating whether these concepts are considered as risk relievers by consumers; and (4) comparing the concepts to understand which one has a greater weight on the consumer's perception.
Abstract: Purpose The study jointly investigates sustainability and authenticity concepts in the food context during the COVID-19 outbreak with a fourfold objective: (1) understanding whether sustainability and authenticity are equivalent concepts in consumers' perceptions; (2) advancing knowledge on the role played by them about food frauds' perception; (3) investigating whether these concepts are considered as “risk relievers” by consumers, (4) comparing the concepts to understand which one has a greater weight on the consumer's perception. Design/methodology/approach The study adopts a Combination of a Uniform and a shifted Binomial distribution (CUB models) on data gathered in Spain between June and August 2020 through an online questionnaire. Findings The findings reveal that: (1) consumers perceive sustainability and authenticity as different concepts in the food context and (2) as two important indicators of fraud protection of a product for consumers; (3) besides, authenticity is seen as a “risk reliever” in buying a food product, as well as sustainability, (4) although results underline high uncertainty in the latter case. Originality/value By considering that the COVID-19 outbreak seriously threatens food safety, security and nutrition, this research elucidates the relevant role of food sustainability and authenticity concepts as “risk relievers” in terms of food frauds and negative issues related to COVID-19.
3 citations
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TL;DR: In this article, the authors compare sharing and collaborative consumption and find that both are growing in popularity today and make an assessment of the reasons for the current growth in these practices and their implications for businesses still using traditional models of sales and ownership.
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597 citations