PurposeThis article aims to illustrate the influence of the adaptive reuse of historic buildings on tourists’ appreciation and actual visitation.Design/methodology/approachThis study surveyed the perception of tourists on the adaptive reuse of historic buildings activity in Kuching city, Malaysia, via the causal research design and self-administered questionnaire. Two hundred forty-two respondents participated in this survey.FindingsThis study found that the tourists highly acknowledged the practices of adaptive reuse of the historic buildings. Their positive behaviour is evident when most of the tourists perceived the adaptive reuse of the historic buildings influence their level of appreciation and subsequently translated it into their actual visitation.Practical implicationsBased on these findings, this study proposes that the adaptive reuse of historic buildings be marketed as a heritage tourism product. This promising indication from the tourists will undoubtedly draw several practical implications to the local authority policy on the practices of historic buildings adaptive reuse and how it benefits the heritage tourism development.Originality/valueThis study confirms that adaptive reuse is an excellent initiative as it is not only preserving the historical treasures for future generations but is a catalyst for tourism development and helps to generate income for the community.
Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.
Purpose -This paper reports the empirical investigation on the causal relationship between perceived importance of dark tourism product and tour operators' action behavior. The tour operator's perceived importance of dark tourism attributes and how they translate their perception into action behavior was explored. The lack of support promotional activities from the travel agencies are probably the main reasons this product has yet reached its potential. Method -The sample populations were the tour operators that selling inbound and domestic tour packages in Malaysia and the required information was gathered through a self-administered questionnaire based on the purposive judgmental sampling methodology. Findings -Through a series of analyses, the results show that despite the availability of dark tourism products in Malaysia, tour operators have not aggressively promoted these sites. Minimal business profit, diseconomies of scale demand and limited resources was found to influence their unenthusiastic behaviour. Originality -This study provides useful insights into the attributes, the perceptions and evaluations of the dark tourism products by the tour operators. The outcome of this study can be used as a guide for the tourism industry policy makers to develop more efficient marketing and positioning strategies.
The study’s primary purpose is to investigate customer brand personality’s effect on their dining experience and satisfaction at luxury hotel restaurants in Malaysia. Also, this study tests the mediation effect of dining experience on the brand personality and satisfaction interrelationship. A structured survey gathered empirical data from 482 luxury hotel restaurant customers. The AMOS software evaluated the research model using structural equation modelling (SEM). This study verifies that customer brand personality positively and significantly affects their dining experience and eventually influences their satisfaction with the luxury hotel restaurant services. The study findings suggest that dining experience significantly mediates the relationship between customer brand personality and satisfaction. As the brand personality concept has received considerable attention within the current business realm, these results are interesting for restaurant managers and business owners. Besides enriching the literature, this study provides essential theoretical and practical significance for restaurant owners to gain a competitive advantage through dining experience and customer brand personality characteristics.
The increasing number of Islamic followers in worldwide context and positive tourism trends boost up the demand for and supply of Islamic hospitality services. It is assumed that the emergence of Islamic financing is one of the driving factors of Syariah Compliant hotels besides the increasing number of Arab and Muslim travellers and their high purchasing power. However, specific guidelines need to be introduced in constructing this concept since there are many different opinions and inconsistencies in understanding such practices among the Syariah scholars and hotel operators. Corpus of past literatures affirmed that currently there is no standardization being introduced and most of the hotel operators came out with their own interpretation of compliant strategies. Therefore, this study empirically investigates the customers' awareness on Syariah Compliant concept and practices. Self-reported questionnaires were used to gather the data from the customers using convenience sampling. Result shows the more customers aware of Syariah Compliant concept and practices, the more they will accept it. However, it could be said that customers in general are not really comprehend about Syariah Compliant hence hotel operators are responsible to educate the customers.
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