Life events, philosophy, spirituality and gastronomy experience

Arnold Japutra, Fandy Tjiptono, Andhy Setyawan, Ida Bagus Gede Adi Permana, I. Putu Esa Widaharthana

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

Purpose: This study aims to examine how life events, philosophy and spirituality contribute to the development of gastronomy experiences for competitive advantage. Design/methodology/approach: Drawing on a qualitative case study approach, interviews were conducted with the owner/chef, employees and customers of Moksa – a plant-based restaurant in Bali, Indonesia. Findings: The integration of life events (change in health, relationship journey and residential relocation), life philosophy (healthy lifestyle, sustainability and cuisine for the soul) and spirituality (religious values and spiritual fulfillment of life purpose) can facilitate the creation and management of an improved gastronomy experience. Research limitations/implications: There are key elements of life that can help in the creation of a unique, memorable and holistic gastronomy experience. Restaurant owners and managers should embed these elements in their strategy. Originality/value: This research adds to the scant knowledge on life courses and gastronomy experiences in the hospitality sector. It also contributes to enhancing understanding of the psychological factors that lead to better experiences.

Original languageEnglish
Pages (from-to)3210-3229
Number of pages20
JournalInternational Journal of Contemporary Hospitality Management
Volume34
Issue number9
DOIs
Publication statusAccepted/In press - 3 May 2022

Keywords

  • Course of life
  • Experience
  • Gastronomy
  • Life events
  • Life philosophy
  • Spirituality

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