Prime, secondi, salata: Augmenting authenticity at special events via foodservice experiences

摘要: Both the provision of quality food and beverage services perceived authenticity are accepted as determinants visitor satisfaction for special events. The aim this paper is to draw on literature from several fields study develop a broad understanding manifestations they apply events set some platform further enquiry. This conceptualisation supplemented by two case studies. They find that service at can facilitate differentiation; be appropriated enhance event through association; promotion authentic offerings exploited mechanism management. These relevant in context stated practitioner implications, particularly brand contribution it directly focuses an aspect not previously addressed.