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