Success in the field is dependent on customer satisfaction, reliability of the services and appropriate food preparation techniques. Thus, many researchers aim to identify the opportune ingredients for the tourism business. The…
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The article co-authored by Yu-Pin Wei and Yu-Chun Huang presents the findings of the study that analyzes intercontinental conference food value. The research applied self-administered online questionnaire to seek varied concerns and presents concrete facts. The analysts acknowledge that a state’s excellence in international exhibitions and conventions outlines prosperity towards internationalization (Yu-Ping Wei & Yu-Chun Huan, 2013). A vibrant tourism sector facilitates the economic growth. In addition, quality food ensures a pleased and frequent consumer base in the restaurant business and attendees at international conferences.
The article highlights food quality determinants that include taste, appearance, cleanliness, temperature, serving portion, variety, and freshness. The authors proceed to link the food attributes with satisfaction at international conferences by reviewing relevant literatures. The mentioned gaps and findings by other author’s further stamp the importance of the food attribute (Yu-Ping Wei & Yu-Chun Huan, 2013). Moreover, food variety is most critical in international conferences. In line with the mentioned characteristics, planners are continuously seeking new styles to improve their services and attract more customers. Other notable areas of concern for international conferences comprise of energizing and stimulating menu, special dietary alternatives, and networking platforms. Therefore, integration of all the features facilitates country’s success and enhances the attractiveness for similar conferences.
According to the study findings, the determining factors for international food quality encompass food content quality, menu selection, conference specific features, and local food experience. Hence, food quality performance positively correlates with overall food service satisfaction.
The article concludes by giving the differential perspectives of the future of international
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