Turizam ukusa: Evaluacija gastronomske ponude u Sarajevu i Mostaru putem recenzija na TripAdvisoru
Sažetak
Sarajevo and Mostar, the most visited destinations in Bosnia and Herzegovina (BiH), are well known for their gastronomic offerings. Influenced by diverse traditions and cultures, their culinary scenes reflect a notable influence of the Ottoman Empire. Both destinations boast numerous restaurants serving delicious dishes from both local and international cuisines. As online review platforms are a leading source of information in hospitality and tourism, this paper analyses TripAdvisor reviews of 56 restaurants in Sarajevo and 21 restaurants in Mostar that specialize in offering local cuisine. Given that traditional dishes have become a key factor in destination selection and tourist attraction, the aim of this study is to assess tourist satisfaction and highlight similarities and differences in perceptions of the local gastronomic offer in Sarajevo and Mostar. The research findings indicate that the most influential factor in tourist satisfaction is the balance between food quality and price. Interestingly, in both destinations, tourists perceive the local cuisine as Bosnian cuisine. The results of this analysis may serve as a valuable tool for policymakers and businesses to develop and effectively promote local gastronomic offerings.
Reference
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Higuchi, K. 2016. KH Coder 3 Reference Manual. Retrieved from https://khcoder.net/en/manual_en_v3.pdf (15.04.2024)
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Okumus, B. 2021. Food tourism research: a perspective article. Tourism Review 76(1), 38-42. https://doi.org/10.1108/TR-11-2019-0450
Peštek, A., Činjarević, M. 2014. Tourist perceived image of local cuisine: the case of Bosnian food culture. British Food Journal 116(11), 1821-1838. https://doi.org/10.1108/BFJ-01-2014-0046
Peštek, A., Nikolić, A. 2011. Role of traditional food in tourist destination image building: Example of the city of Mostar. UTMS Journal of Economics 2(1), 89-100.
Robinson, R.N.S., Getz, D. 2014. Profiling potential food tourists: and Australian study. British Food Journal 116(4), 690-706. https://doi.org/10.1108/BFJ-02-2012-0030
Rousta, A., Jamshidi, D. 2020. Food tourism value: Investigating the factors that influence tourists to revisit. Journal of Vacation Marketing 26(1), 73-95. https://doi.org/10.1177/1356766719858649
Ruiz, S.R., Guzman-Parra, V.F. 2023. Analyzing gastronomic image by the content analysis of online reviews: An application to the gastronomy of Málaga (Spain). International Journal of Gastronomy and Food Science 31, 100658. https://doi.org/10.1016/j.ijgfs.2022.100658
Soltani, M., Soltani N.N., Taheri A.F., Taheri, B., Gannon, M.J. 2020. Food consumption experiences: A framework for understanding food tourists behavioral intentions. International Journal of Contemporary Hospitality Management 33(1), 75-100. https://doi.org/10.1108/IJCHM-03-2020-0206
Sparks, B.A., Perkins, H.E., Buckley, R. 2013. Online travel reviews as persuasive communication: The effects of content type, source, and certification logos on consumer behavior. Tourism Management 39, 1–9. https://doi.org/10.1016/j.tourman.2013.03.007
Vijayarani, S., Ilamathi, J., Nithya, M. 2015. Pre-processing techniques for text mining – An overview. International Journal of Computer Science & Communication Networks 15(1), 7-16.
Wachyuni, S.S., Priyambodo, T.K., Sulistyadi, Y., Entas, D., Murhadi, M., Wiweka, K. 2024. Constructing a Model to Understand the Current Behavior of Tourists in Consuming Local Culinary at the Destination. Preprints. https://doi.org/10.20944/preprints202402.0119.v1
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Yang S.B., Hlee S., Lee J., Koo C. 2017. An empirical examination of online restaurant reviews on Yelp.com: a dual coding theory perspective. International Journal of Contemporary Hospitality Management 29(2), 817-839. https://doi.org/10.1108/IJCHM-11-2015-0643
Zengin, B. Şeyhanlioğlu, H.Ö. 2019. Destinasyon pazarlamasının yerel kalkınmaya etkileri: Şanlıurfa örneği. Journal of Tourism and Gastronomy Studies 7(4), 2977-2992. (in Turkish with English abstract)
Zhang, Z., Ye, Q., Law, R., Li, Y. 2010. The impact of e-word-of-mouth on the online popularity of restaurants: A comparison of consumer reviews and editor reviews. International Journal of Hospitality Management 29(4), 694-700. https://doi.org/10.1016/j.ijhm.2010.02.002
Živadinović, B. 2021. Influence of TripAdvisor Reviews on Guest Satisfaction with Restaurants in Major Cities of Former Yugoslavia. Ekonomika preduzeća 70(3-4), 254-268. https://doi.org/10.5937/EKOPRE2204254Z
Ashton, A.S., Scott, N., Solnet, D., Breakey, N. 2010. Hotel restaurant dining: The relationship between perceived value and intention to purchase. Tourism and Hospitality Research 10(3), 206-218. https://doi.org/10.1057/thr.2010.5
Banda, A., Peštek, A., Osmanović, M., Durmišević, B. 2023. Will you be hungry in Sarajevo? A TripAdvisor content analysis of local gastro offer in Sarajevo. Journal of Tourism and Hospitality Management 9, 80-87. https://doi.org/10.35666/25662880.2023.9.80
Bertan, S. 2020. Impact of restaurants in the development of gastronomic tourism. International Journal of Gastronomy and Food Science 21, 100232. https://doi.org/10.1016/j.ijgfs.2020.100232
Bigne, E., Ruiz, C., Perez-Cabanero, C., Cuenca, A. 2023. Are customer star ratings and sentiments aligned? A deep learning study of the customer service experience in tourism destinations. Service Business 17, 281–314. https://doi.org/10.1007/s11628-023-00524-0
Brysbaert, M., New, B. 2009. Moving beyond Kučera and Francis: A critical evaluation of current word frequency norms and the introduction of a new and improved word frequency measure for American English. Behavior research methods 41(4), 977-990. https://doi.org/10.3758/BRM.41.4.977
Chi, C.G.Q., Chua, B.L., Othman, M., Karim, S.A. 2013. Investigating the Structural Relationships Between Food Image, Food Satisfaction, Culinary Quality, and Behavioral Intentions: The Case of Malaysia. International Journal of Hospitality & Tourism Administration 14(2), 99–120. https://doi.org/10.1080/15256480.2013.782215
Di-Clemente, E., Hernández-Mogollón, J.M., Campón-Cerro, A.M. 2019. Tourists’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism 23(18), 2319-2332. https://doi.org/10.1080/13683500.2019.1631265
García-León, R.A., Teichert, T. 2023. Food and social media: a research stream analysis. Management Review Quarterly. https://doi.org/10.1007/s11301-023-00330-y
Gretzel, U., Yoo, K.H., Purifoy, M. 2007. Online Travel Review Study, Role & Impact of Online Travel Reviews. Laboratory for Intelligent Systems in Tourism. Texas A&M University.
Higuchi, K. 2016. KH Coder 3 Reference Manual. Retrieved from https://khcoder.net/en/manual_en_v3.pdf (15.04.2024)
Jovičić Vuković, A., Terzić, A. 2020. Gastronomy and Regional Identity: Balkan versus National Cuisine. Emerald Publishing Limited. https://doi.org/10.1108/978-1-78973-755-420201002
Kim, W.G., Li, J.J., Brymer, R.A. 2016. The impact of social media reviews on restaurant performance: The moderating role of excellence certificate. International Journal of Hospitality Management 55, 41-51. https://doi.org/10.1016/j.ijhm.2016.03.001
Kumar, S., Sharma, A., Singh, J., Gupta, N. 2023. Effect of Food, Culture, and Tourism Resources in Sustaining the Regional Identity of the Pauri-Garhwal Region. International Journal of Transformation in Tourism & Hospitality Management and Cultural Heritage 7(1), 31-39.
Li, H., Zhang, Z., Meng, F., Janakiraman, R. 2017. Is peer evaluation of consumer online reviews socially embedded? – an examination combining reviewer’s social network and social identity. International Journal of Hospitality Management 67, 143-153. https://doi.org/10.1016/j.ijhm.2017.08.003
Lopez-Guzman, T., Sanchez-Canizares, S. (2012). Culinary tourism in Cordoba (Spain). British Food Journal 114(2), 168-179.
Maryam, N., Hossein, P., Parviz, M. 2019. Culinary Tourism as A Destination Attraction: An Empirical Examination of Tourists’ Food Satisfaction. Journal of Tourismology 2, 93-107. https://doi.org/10.26650/jot.2024.10.2.1385300
Nield, K., Kozak, M., LeGrys, G. 2000. The role of food service in tourist satisfaction. International Journal of Hospitality Management 19(4), 375-384. https://doi.org/10.1016/S0278-4319(00)00037-2
Nikolić, A., Salputra, G., Uzunović, M., Mujčinović, A. 2020. Are we delicious enough? – Challenges of gastro-tourism development in Bosnia and Herzegovina, Peštek, A., Kukanja, M., Renko, S. (Ed.) Gastronomy for tourism development: Potential of the Western Balkans, Emerald Publishing Limited, Leeds, 67-89. https://doi.org/10.1108/978-1-78973-755-420201005
Nowacki, M., Stasiak, A., Niezgoda, A. 2023. Exploring memorable gastronomic experiences: automatic topic modelling of TripAdvisor reviews. Geographia Polonica 96(3), 381-399. https://doi.org/10.7163/GPol.0261
Okumus, B. 2021. Food tourism research: a perspective article. Tourism Review 76(1), 38-42. https://doi.org/10.1108/TR-11-2019-0450
Peštek, A., Činjarević, M. 2014. Tourist perceived image of local cuisine: the case of Bosnian food culture. British Food Journal 116(11), 1821-1838. https://doi.org/10.1108/BFJ-01-2014-0046
Peštek, A., Nikolić, A. 2011. Role of traditional food in tourist destination image building: Example of the city of Mostar. UTMS Journal of Economics 2(1), 89-100.
Robinson, R.N.S., Getz, D. 2014. Profiling potential food tourists: and Australian study. British Food Journal 116(4), 690-706. https://doi.org/10.1108/BFJ-02-2012-0030
Rousta, A., Jamshidi, D. 2020. Food tourism value: Investigating the factors that influence tourists to revisit. Journal of Vacation Marketing 26(1), 73-95. https://doi.org/10.1177/1356766719858649
Ruiz, S.R., Guzman-Parra, V.F. 2023. Analyzing gastronomic image by the content analysis of online reviews: An application to the gastronomy of Málaga (Spain). International Journal of Gastronomy and Food Science 31, 100658. https://doi.org/10.1016/j.ijgfs.2022.100658
Soltani, M., Soltani N.N., Taheri A.F., Taheri, B., Gannon, M.J. 2020. Food consumption experiences: A framework for understanding food tourists behavioral intentions. International Journal of Contemporary Hospitality Management 33(1), 75-100. https://doi.org/10.1108/IJCHM-03-2020-0206
Sparks, B.A., Perkins, H.E., Buckley, R. 2013. Online travel reviews as persuasive communication: The effects of content type, source, and certification logos on consumer behavior. Tourism Management 39, 1–9. https://doi.org/10.1016/j.tourman.2013.03.007
Vijayarani, S., Ilamathi, J., Nithya, M. 2015. Pre-processing techniques for text mining – An overview. International Journal of Computer Science & Communication Networks 15(1), 7-16.
Wachyuni, S.S., Priyambodo, T.K., Sulistyadi, Y., Entas, D., Murhadi, M., Wiweka, K. 2024. Constructing a Model to Understand the Current Behavior of Tourists in Consuming Local Culinary at the Destination. Preprints. https://doi.org/10.20944/preprints202402.0119.v1
Wondirad, A., Kebete, Y., Li, Y. 2021. Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing & Management 19, 100482. https://doi.org/10.1016/j.jdmm.2020.100482
Yang S.B., Hlee S., Lee J., Koo C. 2017. An empirical examination of online restaurant reviews on Yelp.com: a dual coding theory perspective. International Journal of Contemporary Hospitality Management 29(2), 817-839. https://doi.org/10.1108/IJCHM-11-2015-0643
Zengin, B. Şeyhanlioğlu, H.Ö. 2019. Destinasyon pazarlamasının yerel kalkınmaya etkileri: Şanlıurfa örneği. Journal of Tourism and Gastronomy Studies 7(4), 2977-2992. (in Turkish with English abstract)
Zhang, Z., Ye, Q., Law, R., Li, Y. 2010. The impact of e-word-of-mouth on the online popularity of restaurants: A comparison of consumer reviews and editor reviews. International Journal of Hospitality Management 29(4), 694-700. https://doi.org/10.1016/j.ijhm.2010.02.002
Živadinović, B. 2021. Influence of TripAdvisor Reviews on Guest Satisfaction with Restaurants in Major Cities of Former Yugoslavia. Ekonomika preduzeća 70(3-4), 254-268. https://doi.org/10.5937/EKOPRE2204254Z