Foodies on board! Exploring cruiser satisfaction with the culinary experience

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-07-01 DOI:10.1016/j.ijgfs.2025.101238

José I. Castillo-Manzano, Mercedes Castro-Nuño, Rafael Pozo-Barajas

{"title":"Foodies on board! Exploring cruiser satisfaction with the culinary experience","authors":"José I. Castillo-Manzano, Mercedes Castro-Nuño, Rafael Pozo-Barajas","doi":"10.1016/j.ijgfs.2025.101238","DOIUrl":null,"url":null,"abstract":"<div><div>This study investigates the key determinants of cruiser satisfaction with onboard dining experiences by analyzing over 38,000 electronic reviews using a Generalized Ordered Logit model. Results reveal that while the trend is for mega-ships to increase satisfaction levels, premium and luxury cruise lines (especially those partnered with Michelin-starred chefs) consistently achieve better reviews. Significant positive factors include cabin location (interior), travel group (solo, couples, or family with older children), diverse culinary offerings, and Caribbean itineraries. Conversely, satisfaction tends to decline with repeat cruises, although surcharges for specialty restaurants show no significant effect on overall satisfaction. These findings emphasize what cruisers value: culinary quality, variety, and memorable dining moments, and can help cruise lines to design experiences that not only meet cruisers' expectations but also create lasting emotional connections, encouraging repeat travel and reinforcing brand trust in an increasingly competitive market. This study's novel combination of Big Data obtained with web scraping and econometric modeling offers a scalable framework for evaluating gastronomic satisfaction, with practical implications for enhancing onboard service quality and strategic differentiation in cruise tourism. As the cruise industry progresses, integrating sustainability initiatives, personalized dining options, and technology-driven innovations are critical to maintaining high standards and addressing emerging consumer demands.</div></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":"41 ","pages":"Article 101238"},"PeriodicalIF":3.6000,"publicationDate":"2025-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X25001398","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigates the key determinants of cruiser satisfaction with onboard dining experiences by analyzing over 38,000 electronic reviews using a Generalized Ordered Logit model. Results reveal that while the trend is for mega-ships to increase satisfaction levels, premium and luxury cruise lines (especially those partnered with Michelin-starred chefs) consistently achieve better reviews. Significant positive factors include cabin location (interior), travel group (solo, couples, or family with older children), diverse culinary offerings, and Caribbean itineraries. Conversely, satisfaction tends to decline with repeat cruises, although surcharges for specialty restaurants show no significant effect on overall satisfaction. These findings emphasize what cruisers value: culinary quality, variety, and memorable dining moments, and can help cruise lines to design experiences that not only meet cruisers' expectations but also create lasting emotional connections, encouraging repeat travel and reinforcing brand trust in an increasingly competitive market. This study's novel combination of Big Data obtained with web scraping and econometric modeling offers a scalable framework for evaluating gastronomic satisfaction, with practical implications for enhancing onboard service quality and strategic differentiation in cruise tourism. As the cruise industry progresses, integrating sustainability initiatives, personalized dining options, and technology-driven innovations are critical to maintaining high standards and addressing emerging consumer demands.

查看原文本刊更多论文

吃货们上船了！探索巡洋舰对烹饪体验的满意度

本研究通过使用广义有序Logit模型分析超过38,000份电子评论，调查了邮轮上餐饮体验满意度的关键决定因素。调查结果显示，虽然大型邮轮的满意度呈上升趋势，但高端和豪华邮轮（尤其是与米其林星级厨师合作的邮轮）的评价一直较高。重要的积极因素包括客舱位置（内部）、旅行团（单人、夫妻或有大孩子的家庭）、多样化的烹饪产品和加勒比行程。相反，重复航行的满意度往往会下降，尽管特色餐厅的附加费对总体满意度没有显着影响。这些研究结果强调了邮轮游客所看重的：烹饪质量、多样性和难忘的用餐时刻，可以帮助邮轮公司设计体验，不仅满足邮轮游客的期望，还能建立持久的情感联系，鼓励重复旅行，并在竞争日益激烈的市场中增强品牌信任。本研究将大数据与网络抓取和计量经济模型相结合，为评估美食满意度提供了一个可扩展的框架，对提高邮轮旅游的船上服务质量和战略差异化具有实际意义。随着邮轮行业的发展，整合可持续发展倡议、个性化餐饮选择和技术驱动的创新对于保持高标准和满足新兴消费者需求至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.