Life events, philosophy, spirituality and gastronomy experience

Japutra, Arnold and Tjiptono, Fandy and Setyawan, Andhy and Permana, Ida Bagus Gede Adi and Widaharthana, I Putu Esa (2022) Life events, philosophy, spirituality and gastronomy experience. International Journal of Contemporary Hospitality Management, 34 (9). pp. 3210-3229. ISSN 0959-6119

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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.

Item Type:	Article
Uncontrolled Keywords:	Life events, Life philosophy, Spirituality, Experience, Gastronomy, Course of life
Subjects:	H Social Sciences > H Social Sciences (General) H Social Sciences > HF Commerce
Divisions:	Faculty of Business and Economic > Department of Management
Depositing User:	Andhy Setyawan 208014
Date Deposited:	13 Mar 2025 06:30
Last Modified:	13 Mar 2025 06:30
URI:	http://repository.ubaya.ac.id/id/eprint/48204

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