Food Services in the Tourism Industry in Terms of Customer Service Management: The Case of Poland

Round 1

Reviewer 1 Report

see the attachment

Comments for author File: Comments.pdf

Author Response

Manuscript Sustainability-1706587
Response to 1st Review

Dear Reviewer,
We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.

We would like to refer to the detailed reviewer’s suggestions below:

Authors’ response: Thank you for your attention regarding the abstract. As suggested, the summary has been corrected and completely rebuilt in order to clearly define and present the purpose of the article.

Authors’ response: Thank you for your attention and pointing to the possibility of improving the structure of the article's goals. We made the necessary corrections. The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation of quantitative data together with an analysis of their implications.

Authors’ response: Thank you very much for the broader presentation of the issues and thus the opportunity to improve my own research. Very valuable support in the development of the article has been revised and applied. Subject literature related to the subject has been added. We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.
1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in
tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. Prod., São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of
Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300.
doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a
motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. León-Gómez, A.; Ruiz-Palomo, D.; Fernández-Gámez, M.A.; García-Revilla, M.R. Sustainable Tourism Development and Economic Growth: Bibliometric Review and Analysis. Sustainability 2021, 13, 2270. https://doi.org/10.3390/su13042270.
12. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

Authors’ response: Thank you very much for such a useful and developing review and comments supporting the development of the article.

We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

Author Response File: Author Response.pdf

Reviewer 2 Report

Abstract should be improved. Not present background, for instance. Additionally, methodology on abstract is not clear presented.

I suggest remove fig. 2 because not add anything.

Other parts of the paper are slightly better.

Author Response

Manuscript Sustainability-1706587

Response to 2^nd Review

 

Dear Reviewer,

We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.

We would like to refer to the detailed reviewer’s suggestions below:

Abstract should be improved. Not present background, for instance. Additionally, methodology on abstract is not clear presented.

Authors’ response: Thank you for your attention regarding the abstract. As suggested, the summary has been corrected and completely rebuilt in order to clearly define and present the purpose of the article. Thank you for your attention and pointing to the possibility of improving the structure of the article's goals. We made the necessary corrections. The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation of quantitative data together with an analysis of their implications.

I suggest remove fig. 2 because not add anything. Other parts of the paper are slightly better.

Authors’ response: Yes, we remove fig. 2. Very valuable support in the development of the article has been revised and applied. Subject literature related to the subject has been added. We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.

1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. , São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300. doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. León-Gómez, A.; Ruiz-Palomo, D.; Fernández-Gámez, M.A.; García-Revilla, M.R. Sustainable Tourism Development and Economic Growth: Bibliometric Review and Analysis. Sustainability2021, 13, 2270. https://doi.org/10.3390/su13042270.
12. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

Authors’ response: Thank you very much for such a useful and developing review and comments supporting the development of the article.

We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

 

 

 

 

 

 

 

Author Response File: Author Response.pdf

Reviewer 3 Report

The paper discusses an interesting topic. 

Add a section that considers the literature review of the paper that reflects on similar case other than Poland. 

Please see again lines 141- 142 and  146-152

In the conclusion emphasise the implications of the study to similar destinations and cases. 

 

Author Response

Manuscript Sustainability-1706587

Response to 3^rd Review

 

Dear Reviewer,

We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.

We would like to refer to the detailed reviewer’s suggestions below:

The paper discusses an interesting topic. 

Add a section that considers the literature review of the paper that reflects on similar case other than Poland. 

Authors’ response: Thank you for the positive reception of the article. According with the opinions, we reformulated the structure and content-related elements to the standard of the article. As suggested, structure has been corrected. Thank you for your attention and pointing to the possibility of improving the structure of the article's goals. The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation. Very valuable support in the development of the article has been revised and applied. Subject literature related to the subject has been added. We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.

1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. , São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300. doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. León-Gómez, A.; Ruiz-Palomo, D.; Fernández-Gámez, M.A.; García-Revilla, M.R. Sustainable Tourism Development and Economic Growth: Bibliometric Review and Analysis. Sustainability2021, 13, 2270. https://doi.org/10.3390/su13042270.
12. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

In the conclusion emphasise the implications of the study to similar destinations and cases. 

Authors’ response: Thank you very much for such a useful and developing review and comments supporting the development of the article. We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

 

 

 

 

 

 

 

Author Response File: Author Response.pdf

Reviewer 4 Report

The manuscript try to analyse the impact of catering services on the tourism industry. The research point is original. However, the impact of catering service on the industry cannot be presented clearly from the abstract to the conclusion. The methods are used is simple average comparison. As the authors advised in the conclusion part, the impact need to be studied with SEM or other causality methods. 

Author Response

Manuscript Sustainability-1706587

Response to 4^th Review

 

Dear Reviewer,

We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.

We would like to refer to the detailed reviewer’s suggestions below:

The manuscript try to analyse the impact of catering services on the tourism industry. The research point is original. However, the impact of catering service on the industry cannot be presented clearly from the abstract to the conclusion. The methods are used is simple average comparison. As the authors advised in the conclusion part, the impact need to be studied with SEM or other causality methods. 

Authors’ response: Thank you for the positive reception of the article. According with the opinions, we reformulated the structure and content-related elements to the standard of the article. Thank you for your attention and pointing to the possibility of improving the structure of the article's goals. As suggested, the summary has been corrected and completely rebuilt in order to clearly define and present the purpose of the article. The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation. Very valuable support in the development of the article has been revised and applied. Subject literature related to the subject has been added. We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.

1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. , São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300. doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. León-Gómez, A.; Ruiz-Palomo, D.; Fernández-Gámez, M.A.; García-Revilla, M.R. Sustainable Tourism Development and Economic Growth: Bibliometric Review and Analysis. Sustainability2021, 13, 2270. https://doi.org/10.3390/su13042270.
12. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

Authors’ response: Thank you very much for such a useful and developing review and comments supporting the development of the article.

We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

 

 

 

 

 

 

 

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

Please observe and amend ref #41 in the reference list, lumped with #42. All the rest is ok.

Reviewer 4 Report

The manuscript has been improved and it can be accepted.

This manuscript is a resubmission of an earlier submission. The following is a list of the peer review reports and author responses from that submission.

Round 1

Reviewer 1 Report

The paper should be generally improved.

The methodology should integrate every parts of the research.

The results demonstrate clearly the addition to knowledge.

The discussion the relationship between the results and other ones from different authors.

Author Response

Dear Reviewer,
We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.
We would like to refer to the detailed reviewer’s suggestions below:
The paper should be generally improved. The methodology should integrate every parts of the research. The results demonstrate clearly the addition to knowledge. The discussion the relationship between the results and other ones from different authors.

Authors’ response: Thank you for the positive reception of the article. According with the opinions, we reformulated the structure and content-related elements to the standard of the article. We made the necessary corrections. The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation of quantitative data together with an analysis of their implications. We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.
1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. Prod., São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300. doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

Author Response File: Author Response.pdf

Reviewer 2 Report

In the abstract, the first phrase (Food services are one of the oldest and most dynamically developing services on the catering market) seems to be redundant (food service/ catering market) as well as unnecessary to understand the abstract. I believe you should remove it. I suggest to you rewrite the purpose of the article (in the abstract as well as in the text) in a unique, single phrase. I believe that the real contribution of your article regards the influence of food services in the tourism and leisure industry. Take a look at such a statement …. The purpose of this article is to analyze the influence of the food business in the tourism industry … or something similar, but stating one and only one single target. The abstract is confusing, wordy, and reading it is time-consuming. Please rewrite it in a more straightforward, objective style.

You have a very good work, deserving publication. Nonetheless, some amendments in the format are due to admit publication. The main problem is the epistemological structure (why the article was conceived and how the study was developed). I suggest the following structure of objectives: (i) research gap; (ii) research question; (iii) purpose of the article; (iv) intermediate objectives; (v) assumptions or hypo (you have it, gastronomic services influence the management of the tourism industry); and (vi) research method. This structure must appear in the introduction.

The research gap must arise from a systematic review of the literature, which provides “holes” in the state-of-the-art of a theme. I don’t believe you should perform a complete review, but an analysis involving around 5-8 pieces of study involving different kinds of food services that play relevant roles in the tourism, hospitality, and leisure industry. I have made a quick search to exemplify. For instance, “Int. J. Management Practice, Vol. 8, No. 3, 2015” reports the relationship between wine services and tourism industry in Italy; “Rev. Bras. Pesq. Tur. São Paulo, 12(1), pp. 57-79, jan./abr. 2018” reports the influence of tourism industry in the catering service in Saint Paul, Brazil (the inverse relationship); “https://doi.org/10.1108/IJWBR-12-2018-0072” reports a transnational study relating tourism and wine-related services; “ https://doi.org/10.1590/0104-530X2516-15” related the influence of the peach and peach-related products industry in tourism, hospitality, and leisure activities connected with sustainability concerns in Brazil. You can find some examples also in east Europe, which will demonstrate the relevance of the issue, as it indeed is a theme of current, relevant research. At the end of the reasoning, you should state something like: To the best of what we have searched, there is no study in Poland relating and reporting the influence of the catering industry (or food services) in the local tourism, hospitality, and leisure industry (this is the research gap, empirically derived). Therefore, you proved that the issue is relevant and also proved that your study indeed bridges a research gap. The rest of the epistemological structure is straightforward. For instance, the analysis of the local catering industry is interesting, even if contributes only marginally to your study. It can become an intermediate objective.

Minor issues remain: please avoid using lumped references [1-2], as such type of referencing has small value for the audience; use the thousand separator comma (Restaurants 20,127 19,675); I believe you should provide financial information in euro or dollar, not in zlotys; given the historical representative role of Gdansk (formerly Dantzig), your study should involve not only the tourism, hospitality, and leisure industry, but also the cultural industry; avoid the word “Unfortunately”, adjectives are not welcome in a scientific piece.

· As a clue for further research, you may suggest a SEM-PLS (structural equations modelling, partial least square, see for instance https://doi.org/10.1080/10429247.2018.1522220 to have an idea) to unveil hidden relationships among the various variables you have collected. Your sample is large enough to ensure high reliability of findings. If you get it, you will be surprised by what hidden, underlying data will tell you.

You have a good job, please amend these issues. It will be my honor to review it again. 

Best regards 

Author Response

Dear Reviewer,
We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.
We would like to refer to the detailed reviewer’s suggestions below: In the abstract, the first phrase (Food services are one of the oldest and most dynamically developing services on the catering market) seems to be redundant (food service/ catering market) as well as unnecessary to understand the abstract. I believe you should remove it. I suggest to you rewrite the purpose of the article (in the abstract as well as in the text) in a unique, single phrase. I believe that the real contribution of your article regards the influence of food services in the tourism and leisure industry. Take a look at such a statement …. The purpose of this article is to analyze the influence of the food business in the tourism industry … or something similar, but stating one and only one single target. The abstract is confusing, wordy, and reading it is time-consuming. Please rewrite it in a more straightforward, objective style.

Authors’ response: Thank you for your attention regarding the abstract. As suggested, the summary has been corrected and completely rebuilt in order to clearly define and present the purpose of the article.

You have a very good work, deserving publication. Nonetheless, some amendments in the format are due to admit publication. The main problem is the epistemological structure (why the article was conceived and how the study was developed). I suggest the following structure of objectives: (i) research gap; (ii) research question; (iii) purpose of the article; (iv) intermediate objectives; (v) assumptions or hypo (you have it, gastronomic services influence the management of the tourism industry); and (vi) research method. This structure must appear in the introduction.

Authors’ response: Thank you for your attention and pointing to the possibility of improving the structure of the article's goals. We made the necessary corrections. The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation of quantitative data together with an analysis of their implications.

The research gap must arise from a systematic review of the literature, which provides “holes” in the state-of-the-art of a theme. I don’t believe you should perform a complete review, but an analysis involving around 5-8 pieces of study involving different kinds of food services that play relevant roles in the tourism, hospitality, and leisure industry. I have made a quick search to exemplify. For instance, “Int. J. Management Practice, Vol. 8, No. 3, 2015” reports the relationship between wine services and tourism industry in Italy; “Rev. Bras. Pesq. Tur. São Paulo, 12(1), pp. 57-79, jan./abr. 2018” reports the influence of tourism industry in the catering service in Saint Paul, Brazil (the inverse relationship); “https://doi.org/10.1108/IJWBR-12-2018-0072” reports a transnational study relating tourism and wine-related services; “ https://doi.org/10.1590/0104-530X2516-15” related the influence of the peach and peach-related products industry in tourism, hospitality, and leisure activities connected with sustainability concerns in Brazil. You can find some examples also in east Europe, which will demonstrate the relevance of the issue, as it indeed is a theme of current, relevant research. At the end of the reasoning, you should state something like: To the best of what we have searched, there is no study in Poland relating and reporting the influence of the catering industry (or food services) in the local tourism, hospitality, and leisure industry (this is the research gap, empirically derived). Therefore, you proved that the issue is relevant and also proved that your study indeed bridges a research gap. The rest of the epistemological structure is straightforward. For instance, the analysis of the local catering industry is interesting, even if contributes only marginally to your study. It can become an intermediate objective.

Authors’ response: Thank you very much for the broader presentation of the issues and thus the opportunity to improve my own research. Very valuable support in the development of the article has been revised and applied. Subject literature related to the subject has been added. We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.
1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. Prod., São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300. doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

Minor issues remain: please avoid using lumped references [1-2], as such type of referencing has small value for the audience; use the thousand separator comma (Restaurants 20,127 19,675); I believe you should provide financial information in euro or dollar, not in zlotys; given the historical representative role of Gdansk (formerly Dantzig), your study should involve not only the tourism, hospitality, and leisure industry, but also the cultural industry; avoid the word “Unfortunately”, adjectives are not welcome in a scientific piece.

Authors’ response: We fully agree with the comments. Corrections have been made and the financial information has been converted and given in euro.

As a clue for further research, you may suggest a SEM-PLS (structural equations modelling, partial least square, see for instance https://doi.org/10.1080/10429247.2018.1522220 to have an idea) to unveil hidden relationships among the various variables you have collected. Your sample is large enough to ensure high reliability of findings. If you get it, you will be surprised by what hidden, underlying data will tell you.

Authors’ response: Thank you very much for such a useful and developing review and comments supporting the development of the article. We will certainly apply structural equation modeling to future research, which, as we can see, gives the possibility to apply to many quantitative problems in the search for hidden relationships.

We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

Author Response File: Author Response.pdf

Reviewer 3 Report

Although the subject is interesting, the paper presents deep problems in key areas of a research article.

The following points highlight the main limitations:

1. The abstract contains too much methodological information. It must focus on objectives, mention how they were achieved, and emphasize the results obtained.
2. There is a huge gap between methodology and results.
3. The research hypothesis and problem (lines 75-86) should be formulated in a more concise way, evidencing more clearly and directly what are the questions that this article intends to answer.
4. The methodology chapter should be rewritten as it does not contain the methodology used in this Lines 88-119 should not even be in this chapter. Lines 120-133 need to be greatly improved to reflect the scope of this section: methodology.
5. Itis necessary to explain, among others, the structure of the questionnaire, the type of scale, the interview script, the universe, the sample, etc…
6. Despite being in the results section, Lines 135-224 are not results.
7. Since there is no methodological definition, the results presented in lines 225-250 are decontextualized and are not comprehensive.
8. Lines 268-270 do not justify Figure 8.
9. The statistical analysis performed is very insipid, practically does not exist.
10. It is not perceived which data is collected and how it relates to each other. Consequently, neither conclusions cannot be drawn, or the possibility of investigation can be answered.

Author Response

Dear Reviewer,
We would like to express our appreciation for the reviews. Thank you very much for suggestions, which were clear and very accurate. We made the necessary corrections. We have incorporated all the suggestions because we agreed with them, and thank you especially for such good suggestions to improve our article.
We would like to refer to the detailed reviewer’s suggestions below:
Although the subject is interesting, the paper presents deep problems in key areas of a research article. The following points highlight the main limitations:
1. The abstract contains too much methodological information. It must focus on objectives, mention how they were achieved, and emphasize the results obtained.

Authors’ response: Thank you for your attention regarding the abstract. As suggested, the summary has been corrected and completely rebuilt in order to clearly define and present the purpose of the article.

2. There is a huge gap between methodology and results.
3. The research hypothesis and problem (lines 75-86) should be formulated in a more concise way, evidencing more clearly and directly what are the questions that this article intends to answer.
4. The methodology chapter should be rewritten as it does not contain the methodology used in this Lines 88-119 should not even be in this chapter. Lines 120-133 need to be greatly improved to reflect the scope of this section: methodology.

Authors’ response: Thank you for your attention and pointing to the possibility of improving the structure of the article's goals. We made the necessary corrections.

5. Itis necessary to explain, among others, the structure of the questionnaire, the type of scale, the interview script, the universe, the sample, etc…
6. Despite being in the results section, Lines 135-224 are not results.
7. Since there is no methodological definition, the results presented in lines 225-250 are decontextualized and are not comprehensive.

Authors’ response: The analysis was extended based on new sources, including those indicated by other reviewers, and the text was redrafted to correspond to the structure of the article. Relevant paragraphs have been added for a clearer presentation of quantitative data together with an analysis of their implications. Thank you very much for the broader presentation of the issues and thus the opportunity to improve my own research. Very valuable support in the development of the article has been revised and applied.

8. Lines 268-270 do not justify Figure 8.

Authors’ response: We made the necessary corrections.

9. The statistical analysis performed is very insipid, practically does not exist.

Authors’ response: Thank you very much for such a useful and developing review and comments supporting the development of the article. We will certainly apply structural equation modeling to future research, which, as we can see, gives the possibility to apply to many quantitative problems in the search for hidden relationships.

10. It is not perceived which data is collected and how it relates to each other. Consequently, neither conclusions cannot be drawn, or the possibility of investigation can be answered.

We have also reviewed the suggested bibliographic items and added them in the appropriate places, as well as other current references on the topic in question among scientific journals.
1. Mak, A.,H.,N., Lumbers, M., Eves, A. Globalisation and food consumption in tourism, Annals of Tourism Research, Volume 39, Issue 1, January 2012, p. 171-196. https://doi.org/10.1016/j.annals.2011.05.
2. Sellitto, M.,A., Hermann F.F. Prioritization of green practices in GSCM: case study with companies of the peach industry, Gest. Prod., São Carlos, v. 23, n. 4, p. 871-886, 2016, http://dx.doi.org/10.1590/0104-530X2516-15.
3. Hall, M. Small Firms and Wine and Food Tourism in New Zealand: Issues of Collaboration, Clusters and Lifestyles, Routledge, 2003.
4. Mura, L., Kljucnikov, A. Small Businesses in Rural Tourism and Agrotourism: Study from Slovakia. Economics and Sociology, 11(3), 2018, p. 286-300. doi:10.14254/2071-789X.2018/11-3/17
5. Brochado, A., Troilo, M., Rodrigues, H., Oliveira-Brochado, F. Dimensions of wine hotel experiences shared online. International Journal of Wine Business Research, 32/1, 2019, p. 59-77. https://doi.org/10.1108/IJWBR-12-2018-0072
6. Dziadkowiec, J.M. The quality of catering services from the point of view of a motorized tourist. Paragraph. 2018, Krakow.
7. Derek, M. Directions for the development of gastronomic services in the Warsaw district of Śródmieście. Work and Geographical Studies ", 52: Culinary Tourism, M., Derek (ed.), University of Warsaw, Faculty of Geography and Regional Studies, Warsaw, 2013, pp. 85–100.
8. Szturo, M., Włodarczyk, B., Burchi, A., Miciuła, I., Szturo, K. Improving relations between a state and a business enterprise in the context of counteracting adverse effects of the resource curse. Sustainability 2021, 13, 1067.
9. Wojtaszek, H., Miciuła, I. Analysis of Factors Giving the Opportunity for Implementation of Innovations on the Example of Manufacturing Enterprises in the Silesian Province. Sustainability 2019, 11, 5850.
10. Sellitto, M.A., Hermann, F.F. Influence of Green Practices on Organizational Competitiveness: A Study of the Electrical and Electronics Industry, Engineering Management Journal, 31:2, 2019, 98-112. DOI: 10.1080/10429247.2018.1522220
11. Kacprzak A., Structural modeling in the analysis of consumer behavior: comparison of methods based on analysis of covariance (CB-SEM) and Partial Least Squares (PLS-SEM), Internal Trade 6 (377), 2018, 247-261.

We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections in points to improve our article.

Author Response File: Author Response.pdf

Round 2

Reviewer 1 Report

I consider that the authors achieve the recommendations purposed.

Author Response

Thank you for accepting the article for publication and for the valuable review that allowed for the improvement of the article.

Reviewer 2 Report

Authors have satisafactorily addressed all issues.

Author Response

Thank you for accepting the article for publication and for the valuable review that allowed for the improvement of the article.

Reviewer 3 Report

Although there is an improvement in several aspects previously pointed out, the central problem of this article remains and is related to the methodology/results/discussion.

Methodology continues to be poorly explained and data analysis is very insipid. Much of what is in the results (lines 157-246) is not effectively, and therefore cannot be in this chapter. In fact, the authors only begin to present the results in line 247.

As a result, the chapter of the discussion remains very confusing and disorganized.

Author Response

Thank you for the positive reception of the article. We have incorporated all the suggestions made by the reviewers. Those changes are highlighted within the revised manuscript file with tracked changes. Thanks again for the clear review and suggestions for corrections to improve our article.

Round 3

Reviewer 3 Report

The proposed suggestions were not made.

One of the most important points, the results, still not to be real results. In fact, lines 211-267 are not results of this investigation, thus cannot be in this chapter.

The presented results do a completely insipid analysis, do not follow any statistical model. They are simple analysis of a percentage calculation.

As a result, the chapter of the discussion remains very confusing and disorganized.