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Commercial hospitality in destination experiences: McDonald's and tourists' consumption of space

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  • Osman, Hanaa
  • Johns, Nick
  • Lugosi, Peter

Abstract

This paper examines the multiple roles that globalised, branded spaces of hospitality can play in tourists' experiences in destinations. It is argued that previous studies have not considered adequately how such commercial hospitality services and spaces interact with and influence tourists' experiences of places. Drawing on a netnographic analysis of online discussions of McDonald's, this study explores how tourists perceive these hospitality venues, and how they use them to engage with foreign destinations and negotiate the ‘work of tourism’. The data show how tourists (re)construct their identities through reflections on consuming McDonald's. The data also demonstrate that tourists critically evaluate discourses of authenticity and the (in)authenticity of consuming McDonald's. The paper concludes by discussing the implications for the marketing and management of McDonald's and similar branded commercial hospitality venues, the marketing and management of destinations, and it outlines avenues for further research.

Suggested Citation

  • Osman, Hanaa & Johns, Nick & Lugosi, Peter, 2014. "Commercial hospitality in destination experiences: McDonald's and tourists' consumption of space," Tourism Management, Elsevier, vol. 42(C), pages 238-247.
    • Handle: RePEc:eee:touman:v:42:y:2014:i:c:p:238-247
    DOI: 10.1016/j.tourman.2013.12.009
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    References listed on IDEAS

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    1. Stephenson, Marcus L., 2014. "Deciphering ‘Islamic hospitality’: Developments, challenges and opportunities," Tourism Management, Elsevier, vol. 40(C), pages 155-164.
    2. Xiang, Zheng & Gretzel, Ulrike, 2010. "Role of social media in online travel information search," Tourism Management, Elsevier, vol. 31(2), pages 179-188.
    3. Mykletun, Reidar J. & Gyimóthy, Szilvia, 2010. "Beyond the renaissance of the traditional Voss sheep's-head meal: Tradition, culinary art, scariness and entrepreneurship," Tourism Management, Elsevier, vol. 31(3), pages 434-446.
    4. Hsu, Shih-Yun & Dehuang, Ning & Woodside, Arch G., 2009. "Storytelling research of consumers' self-reports of urban tourism experiences in China," Journal of Business Research, Elsevier, vol. 62(12), pages 1223-1254, December.
    5. Lugosi, Peter, 2014. "Mobilising identity and culture in experience co-creation and venue operation," Tourism Management, Elsevier, vol. 40(C), pages 165-179.
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    Cited by:

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    2. Farmaki, Anna & Christou, Prokopis & Saveriades, Alexis, 2020. "A Lefebvrian analysis of Airbnb space," Annals of Tourism Research, Elsevier, vol. 80(C).
    3. S. M. Riad Shams & Zhanna Belyaeva, 2019. "Quality Assurance Driving Factors as Antecedents of Knowledge Management: a Stakeholder-Focussed Perspective in Higher Education," Journal of the Knowledge Economy, Springer;Portland International Center for Management of Engineering and Technology (PICMET), vol. 10(2), pages 423-436, June.
    4. Davis, Andrew, 2016. "Experiential places or places of experience? Place identity and place attachment as mechanisms for creating festival environment," Tourism Management, Elsevier, vol. 55(C), pages 49-61.
    5. Khojastehpour, Morteza & Shams, S.M. Riad, 2020. "Addressing the complexity of stakeholder management in international ecological setting: A CSR approach," Journal of Business Research, Elsevier, vol. 119(C), pages 302-309.
    6. de Jong, Anna & Varley, Peter, 2017. "Food tourism policy: Deconstructing boundaries of taste and class," Tourism Management, Elsevier, vol. 60(C), pages 212-222.

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