TY - JOUR
T1 - Life events, philosophy, spirituality and gastronomy experience
AU - Japutra, Arnold
AU - Tjiptono, Fandy
AU - Setyawan, Andhy
AU - Permana, Ida Bagus Gede Adi
AU - Widaharthana, I. Putu Esa
N1 - Funding Information:
The authors would like to thank Mr I Made Runatha from Moksa Plant-Based Restaurant for supporting this research. The authors would also like to thank the editors and anonymous reviewers for their comments and suggestions in developing the paper during the rounds of review.
Publisher Copyright:
© 2022, Emerald Publishing Limited.
PY - 2022/8/24
Y1 - 2022/8/24
N2 - 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.
AB - 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.
KW - Course of life
KW - Experience
KW - Gastronomy
KW - Life events
KW - Life philosophy
KW - Spirituality
UR - http://www.scopus.com/inward/record.url?scp=85129858575&partnerID=8YFLogxK
U2 - 10.1108/IJCHM-09-2021-1196
DO - 10.1108/IJCHM-09-2021-1196
M3 - Article
AN - SCOPUS:85129858575
SN - 0959-6119
VL - 34
SP - 3210
EP - 3229
JO - International Journal of Contemporary Hospitality Management
JF - International Journal of Contemporary Hospitality Management
IS - 9
ER -
