Innovation is key as the tourism industry faces the task of creating a sustainable balance between the economy and the environment. One such innovation comes from the restaurant industry. Enter the chapter "Trajectory of Innovation and Transformation on Yum Cha Culture (Dim Sum): Perspectives of Chinese Restaurants - An Exploratory Study," which discusses the impacts of innovation and sustainability regarding the Yum Cha culture from an industry perspective. Prof. Wing Han Helen Lee, lead author of the chapter, answers some questions regarding the importance and aim of the chapter. See her responses below.
Prof. Wing Han Helen Lee Answers Our Questions
What is Yam Cha (Dim Sum) Culture ?
Prof. Lee: Yam Cha culture is a Cantonese tradition of dining. Yum Cha traditions, typified by the enjoyment of dim sum alongside pots of tea, are prevalent in Cantonese-speaking areas, encompassing locales such as Hong Kong, Macau, and nine municipalities within Guangdong Province.
What is the aim of your chapter?
Prof. Lee: This chapter attempts to scrutinize the impact of innovation on dim-sum dining experience leading to the post Yum Cha dining experience behaviour such as, world-of-mouth WOM, static intention and revisit intention from an industry perspective.
What are some key takeaways from your chapter?
Prof. Lee: This book chapter entails three foci. First, the book chapter examine the dimensions of innovation on Yum Cha dining experience. Second, the book chapter investigates the relationship between place attachment, emotion attachment and Yum Cha dining experience. Last, the study explores the relationship between dining experience and post-experience behaviour including WOM recommendation and revisit intention.
Why should you read this book?
Prof. Lee: This book attempts to demythise literature debate on sustainability of Yam Cha (Dim Sum) culture and innovation and transformation. Specifically, this chapter provides to insights to industry practitioners on the formulation of strategies on sustainability of Dim Sum culture in this innovative and transformative contemporary. For the theoretical implication, this chapter enhances the understanding about Dim Sum culture.
Prof. Lee: This chapter is intended for researchers, educators, industry practitioners, students and those readers who are interested in gastronomy, dim sum culture and sustainability and innovation.
About Prof. Wing Han Helen Lee
Helen Lee is a lecturer at Institute of Health and Management of The University of Wales Trinity Saint David (UWTSD). Additionally, she is Director of studies (doctoral supervisor) of Doctoral College of UWTSD. Prior to joining the university as a faculty, Helen earned her Doctoral degree at The Hong Kong Polytechnic University and got her MBA at University of London, Royal Halloway and Master degree at Chinese University of Hong Kong. Helen has authored/co-authored a number of research articles. She has also served as a voluntary reviewer for different academic journals and conferences. Helen’s research interests include consumer behaviour, technology-human integration as well as service marketing and sustainability.
Disclaimer: The opinions expressed in this article are the author’s own and do not reflect the views of IGI Global Scientific Publishing.