The purpose of this study is to analyze the effect of meal experience of foreign tourists on satisfaction and loyalty when consuming traditional food in Bali. The choice of traditional Balinese food is traditional food using Balinese spices called Base Genep with the main course category. The purpose of this study also explores the meal experience of tourists consuming traditional food in tourist destinations is expected to provide satisfaction and can lead to loyalty to the destination itself in relation with The Island of Bali as a world tourist destination offers many choices of traditional food for tourists, especially foreign tourists. Design/methodology/approach: This study uses quantitative analysis, structural equation model (SEM-AMOS) which is followed by the interpretation of the research results to answer 3 hypotheses. In building a loyalty model for foreign tourists consumed traditional food in Bali, confirms the concept of meal experience with five dimensions are food quality, service quality, atmosphere, cleanliness and hygiene, and price, which is combined with the Triangle Concept of Indonesian Gastronomy with a storytelling dimension, including from previous research on local culinary in a tourist destination. This study involved 332 respondents using accidental sampling techniques through four culinary tourism activities in Bali namely festival, food tour, cooking class, and homestay, at five locations in Bali province namely Denpasar City, Badung, Gianyar, Bangli, and Buleleng Regency. Findings: The meal experience of foreign tourists consuming traditional Balinese food has a significant effect on tourist satisfaction and also tourist loyalty. And the satisfaction of foreign tourists consuming traditional Balinese food has a positive and significant effect on the loyalty of foreign tourists. The highest direct effect on the effect of meal experience is foreign tourist's satisfaction, then the influence between foreign tourist's satisfaction on foreign tourist's loyalty, and finally the influence between-meal experience and foreign tourist's loyalty. The study finding a new loyalty model for foreign tourists consuming traditional food in Bali destinations with a storytelling indicator as a novelty. The results of this study will provide theoretical implications in enriching consumer behavior theory and product development concepts, as well as further research in the future. Research limitations/implications: The study is due to the respondent only foreign tourists not including domestic tourists, the findings cannot be generalized to the whole population of tourists visiting Bali. Future research can survey tourists domestic and in different areas in Bali to have wider coverage. Meanwhile, the practical implications for culinary stakeholders in Bali are in improving the quality of the tourist's meal experience and in developing culinary tourism in Bali as a whole.
The tourism sector in Indonesia has been established as the main sector in the future. Visits of Chinese tourists ranked highest in 2017 than any other country. The huge potential of China's market in the world demands that the government together with tourism stakeholders jointly increase the number of Chinese tourists visiting Indonesia. This reserach is a literature study on the characteristics of Chinese outbound tourists from various sources, as well as strategies to increase the visit of Chinese tourists to Indonesia. The results of this literature review is expected to be an input for the development of tourism sector in Indonesia in reaching outbound tourists from China, and can be an inspiration for a suitable research theme in the future.
The physical environment of a restaurant today, prioritized as one of the attractions of a restaurant for its customers. Customer satisfaction is the goal of all businesses including restaurants. Customer satisfaction is a dynamic condition associated with fulfilling customer expectations of the service experience that has been provided. In the field of tourism especially providers of products and services such as restaurants, satisfied customers can cause customers to come back to the restaurant. The purpose of this study is to determine the factors and variables that can satisfy customers in restaurants in Bali. The study sites are located in 10 locations at 22 new restaurants in Bali. The method of this research is quantitative method with confirmatory factor analysis with 105 respondents. The observed factors consist of 6 factors with 21 variables that are 1) facility aesthetic factor (5 variables), 2). Ambience factor (4 variables), 3). Lighting factor (3 variables), 4). Atmosphere factor (4 variables), 5). Guest table setup factors (3 variables) and 6). Employee service factor (2 variables). The results of research on the role of the physical environment on customer satisfaction in restaurants in Bali as a whole is in good condition. The most determining factor of customer satisfaction is the atmosphere factor (F2) followed by the facility's aesthetic factor (F1). While the variable that most determine customer satisfaction is variable X6 (comfortable room temperature) followed by variable X1 (clean furniture). Strategic implementation for the restaurant based on the results of this study is that the manager can improve factors and variables that have been good and improve factors and variables that have not been good.
The physical environment of a restaurant today is prioritized as one of the attractions of a restaurant for its customers. Customer satisfaction is the goal of all businesses including restaurants. Customer satisfaction is a dynamic condition associated with fulfilling customer expectations of the service experience that has been provided. In the field of tourism especially providers of products and services such as restaurants, satisfied customers can cause customers to come back to the restaurant. The purpose of this study is to determine the factors and variables that can satisfy customers at restaurants in Bali. The study sites are located on 10 locations at 22 new restaurants in Bali. The method of this research is quantitative method with confirmatory factor analysis with 105 respondents. The observed factors consist of six factors that are: (1) facility aesthetics factor; (2) ambience factor; (3) lighting factor; (4) layout factor; (5) table setting factors; and (6) service staff factor. The results of this research show that the role of the physical environment in customer satisfaction at restaurants in Bali as a whole is in good condition. The most determining factor of customer satisfaction is the atmosphere factor followed by the facility aesthetics factor. The variable that most determines customer satisfaction is comfortable room temperature followed by clean furniture. Strategic implementation for the restaurant based on the results of this study is that the manager can improve factors and variables that have been good and improve factors and variables that have not been good.
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