Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors

Abstract

PurposeThe research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.Design/methodology/approachThe first step is, the item generation, which includes an in-depth interview. Secondly, scale purification includes the exploratory factor analysis, which generates a preliminary factor structure. In the final step, scale validation, confirmatory component analysis is used to test the items and dimensions.FindingsThe 33 items organized into eight dimensions: food quality, authenticity, hygiene, interpersonal, novelty, service provider, foodservice place and value added for a creative city of gastronomy were demonstrated to be valid and reliable after a thorough development process.Practical implicationsThe findings assist practitioners in recognizing the many aspects of local food attributes, as well as how destination managers can employ these factors to promote a destination.Originality/valueThis research contributes to the theoretical literature on a gastronomic creative city, with more research into the links between destination management and other important concepts. In terms of the outcomes of a creative city of gastronomy management, this study might serve as a reference for destination managers and travel suppliers.

Understanding the gastronomy tourists’ characteristics and perceptions: a cluster analysis of visitors to a creative city of gastronomy

“…In the second section, eight dimensions of local food attributes were then assessed, covering aspects such as food quality, authenticity, hygiene, interpersonal aspects, novelty, quality of the service provider, ambiance of the food establishment and added value. This measurement scale was adapted from Soonsan et al (2023) to fit the context of gastronomy tourism in Phuket. Respondents indicated their opinion on a five-point Likert scale ranging from strongly disagree (1) to strongly agree (5).…”

“…The target population encompassed domestic travelers actively experiencing Phuket’s gastronomy scene, reflecting the diverse demographics of this group. Notably, a significant proportion of domestic visitors to Phuket favored local restaurants, indicating the wide variety of culinary offerings in the region (Soonsan et al , 2023). Of the 550 questionnaires collected, 525 were deemed suitable for analysis, resulting in an impressive 95% response rate.…”

“…Similarly, Yasami et al (2021) emphasized the importance of food safety, hygiene, service, taste and popularity for Chinese tourists in Phuket. Soonsan et al (2023) identified key food attributes for a gastronomic destination in Phuket, including authenticity, quality, interpersonal aspects, hygiene, service, novelty, added value and food service in a creative gastronomy city.…”

Psychosocial drivers influencing local food purchasing: beyond availability, the importance of trust in farmers

“…Seven items to measure perceptions about the attributes of local foods [adapted from Ghali-Zinoubi ( 33 ); Denver et al ( 39 ); Soonsan et al ( 40 )], defined as foods produced within 70 km from the place of sale by adopting sustainable methods of production and distribution. Specifically, we asked participants to rate local food appearance (“Local food looks nice”), taste (“Local food is tasty”), authenticity (“Local food is authentic”), healthiness (“Local food is healthy”), environment respect (“Local food is produced in an environmentally friendly way”), social sustainability (“Local food is produced in a way that respects workers' rights”), quality (“Local food is high-quality”), and price (“Local food is expensive”).…”

İzmir in Coğrafi İşaretli Lezzeti: Boyoz Yeme Motivasyonunun Tekrar Ziyaret Etme Niyeti Üzerine Etkisi (Geographically Indicated Product of Izmir: The Effect of Boyoz Eating Motivation on Revisit Intention)

“…Son yıllarda, gastronomi turizmi önemli bir turizm trendi olarak ön plana çıkmaktadır. Özellikle, yaratıcı bir gastronomi şehrinin sıra dışı bir turizm deneyimi arayan turistlerin destinasyonu ziyaret etme kararları üzerinde önemli bir etkiye sahip olduğu açıktır (Soonsan, Sukhabot & Phakdee-Auksorn, 2023). Eren'in (2019) bir destinasyonun yiyecek imajının Türkiye'ye gelen ziyaretçilerin tekrar ziyaret etme niyetini etkilediğini ortaya koyması da bu görüşü destekler niteliktedir.…”