Destination food image dimensions and their effects on food preference and consumption

Promsivapallop, Pornpisanu; Kannaovakun, Prathana

doi:10.1016/j.jdmm.2018.12.003

Cited by 58 publications

(40 citation statements)

References 46 publications

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“…Thailand has an image of a variety of leisure and business (bleisure) attractions, good value for money, friendly people, easy access, availability of standard venues, and a safe place to travel ( Jurakanit & Taweepornpatomkul, 2019 ; Promsivapallop & Kannaovakun, 2019 ; Rittichainuwat, Qu, & Brown, 2001 ). Yet, political instability tarnishes its destination image.…”

Section: Literature Reviewsmentioning

confidence: 99%

Resilience to crises of Thai MICE stakeholders: A longitudinal study of the destination image of Thailand as a MICE destination

Rittichainuwat

Laws

Maunchontham

et al. 2020

Tourism Management Perspectives

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The COVID-19 outbreak has changed rapidly the business operation and travel behavior of global communities and calls for research on resilience. This study aims to identify the changing destination image of Thailand as a MICE destination during crises and examine the resilience of Thai MICE stakeholders. A mixed method of qualitative and quantitative design was employed using interviews, observations and questionnaire surveys. A longitudinal study of Thai MICE stakeholders during 14 years revealed that the Buddhist concepts of resilience and Thainess contribute to psychological resilience. Buddhism and Thainess cultivate the concept of crisis concierge. Surveys showed unchanged image of exhibition facilities during the political instability. Thailand's incentive travel benefits from the availability of bleisure (a combination of business and leisure) attractions. Good value for money, Thai hospitality, bleisure attractions, and international standard venues are key resilient factors.

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Section: Literature Reviewsmentioning

confidence: 99%

Resilience to crises of Thai MICE stakeholders: A longitudinal study of the destination image of Thailand as a MICE destination

Rittichainuwat

Laws

Maunchontham

et al. 2020

Tourism Management Perspectives

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“…Recent studies have examined Chinese tourists' motivations for consuming local food in the destination (Chang et al, 2010), and how Chinese culture may influence food preference and choice (Promsivapallop & Kannaovakun, 2019;Zhang, Chen, & Hu, 2019).…”

Section: Food and Culturementioning

confidence: 99%

“…Research has examined tourists' motivations for tasting local food (Kim & Eves, 2012; Kim, Eves, & Scarles, 2009), and attending food‐related festivals (e.g., Chang & Yuan, 2011; Kim, Goh, & Yuan, 2010), food markets (Dimitrovski & Crespi‐Vallbona, 2017), or a food destination (Su, Johnson, & O'Mahony, 2020). In addition, scholars have highlighted the role of the destination culture in encouraging traditional food consumption and explored how culture may influence food preference and choice effects (Chang, Kivela, & Mak, 2010; Promsivapallop & Kannaovakun, 2019).…”

Section: Introductionmentioning

confidence: 99%

Vegan tours in China: Motivation and benefits

Xiao-xiao

Cai

et al. 2020

Journal of Tourism Research

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This study examines a phenomenon that has recently emerged in China-vegan tours. An exploratory case study was conducted to examine the features of a vegan tour (VT) to Wuyi Mountain, explore tourist's motivations for joining, and their benefits from such a tour. Motivations include personal vegan food preferences, changing family members' attitudes toward vegan food, and visiting local attractions. The vegan packaged tour includes vegan meals and activities emphasizing self-reflection and eudemonic benefits, such as personal growth and mindfulness. This study provides an in-depth understanding of VT and has implications for developing meaningful food tourism experiences.

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“…Ashleigh Ellis, Eerang Park , Sangkyun Kim and IanYeoman (2018) [1] believed that food tourism is dominated by five themes: motivation, culture, authenticity, management and marketing, and destination orientation. Pornpisanu, Promsivapallop, Prathana, Kannaovakun (2019) [5] revealed five destination food image factors comprising restaurant service, food taste, health and hygiene, variety and eating manners, and unique cultural experience. In summary, cuisine is closely related to tourism activities and is a major factor in attracting tourists.…”

Section: A Research Findings Outside Chinamentioning

confidence: 99%

Yangzhou Cuisine Tourism Resource Development: Situation and Recommendations for Improvement

Zhang¹

2019

IJSSH

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Chinese culinary arts have a long history, and upon generations of refinement, have ingrained themselves as part of Chinese culture. Yangzhou is among the most renowned tourist cities in China. With over 2,500 years of history and abundant tourism resources, it attracts a large number of tourists every year. Yangzhou cuisine, thanks to its variety, elaborate preparation, and well-established history, has become an important component of the local tourism resources. This paper is prepared based on a market research conducted and field survey method for the Yangzhou cuisine tourism resources. It identifies certain issues that are adversely affecting the tourism industry. They include lack of creative ideas and initiatives in brand creation and promotion, limited marketing tools, and low-quality services among practitioners in the industry. Recommendations are then made to better capitalize on Yangzhou cuisine as a tourism resource, including focusing more on product design, transforming marketing strategies, fostering stronger brand awareness, and improving service quality.

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Destination food image dimensions and their effects on food preference and consumption

Cited by 58 publications

References 46 publications

Resilience to crises of Thai MICE stakeholders: A longitudinal study of the destination image of Thailand as a MICE destination

Resilience to crises of Thai MICE stakeholders: A longitudinal study of the destination image of Thailand as a MICE destination

Vegan tours in China: Motivation and benefits

Yangzhou Cuisine Tourism Resource Development: Situation and Recommendations for Improvement

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