Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention

Choe, Ja Young; Kim, Seongseop

doi:10.1016/j.ijhm.2017.11.007

Cited by 393 publications

(515 citation statements)

References 59 publications

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“…The present study focuses on local food at an exotic location, which is different from general food, dining environment, and restaurant service quality in an unfamiliar restaurant. Studies have emphasized the importance of service quality in consuming local food in stimulating future intentions in the international tourism context (Ab Karim & Chi, ; Choe & Kim, ; Mynttinen et al, ; Stone et al, ). Ab Karim and Chi () asserted the importance of restaurant quality, such as friendliness of service personnel in a tourist destination.…”

Section: Local Food Gastronomy and Its Effects On Intentions For Recomentioning

confidence: 99%

“…One of these activities is tasting local food, which has become a significant factor in determining satisfaction with tourism experience and future intentions (Choe & Kim, ; Ellis et al, ). Local food has a diverse value, including local, ethnic, and national traditions, as well as history, customs, culture, and eating habits beyond gastronomic or dietary values (Choe & Kim, ; Tsai, ). Hence, destinations have regarded local food as a tool to promote their spot, enhance their destination image, and reinforce destination branding.…”

Section: Introductionmentioning

confidence: 99%

“…Hence, destinations have regarded local food as a tool to promote their spot, enhance their destination image, and reinforce destination branding. The role of local food has been examined as a destination marketing tool (Ab Karim & Chi, ; Choe & Kim, ). Other studies have investigated economic benefits generated by selling food products and the globalization of national/ethnic food (Hwang et al, ; Mak, Lumbers, Eves, & Chang, ).…”

Section: Introductionmentioning

confidence: 99%

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Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Correia

Kim

Kozak

2019

Journal of Tourism Research

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Local food is a motivation that drives international tourists to visit a certain destination and to enrich their experiential quality. Although considerable effort has been exerted in investigating the relationship between the importance of local food and satisfaction and future intentions, no study has explored gastronomical experience by using fuzzy set analysis. The present study aims to explore the influence of local food attributes on customer satisfaction and intentions to recommend through a fuzzy set analysis. This study uses empirical data from 1,376 international tourists visiting Hong Kong. Findings suggest that the attributes of local food and their influence on the intentions to recommend vary in accordance with the type of restaurants operating in Hong Kong. The results of this study shed practical implications, such as the development of different symbolic meanings of gastronomy and service for international diners at different restaurants. K E Y W O R D Sexperiential traits, future intention, gastronomy tourism, local food, tourist experience

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Section: Local Food Gastronomy and Its Effects On Intentions For Recomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Correia

Kim

Kozak

2019

Journal of Tourism Research

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“…Tüketicilerin deneyimlerine göre turistik ürünlerle ilgili neyi algıladıklarının önemli bir unsur olması birçok araştırmacının dikkatini çekmiş ve araştırmacılar algılanan değeri, çok boyutlu bir yapı olarak ele almışlardır (Sheth vd., 1991;Sanchez vd., 2006;Floh vd., 2014;Fu vd., 2018;Choe ve Kim, 2018). Böylece tüketici tarafından sadece fiyata göre ürün değerinin ortaya konulmasının önüne geçilmiştir.…”

Section: Algılanan Tüketim Değeriunclassified

Yöresel Restoranlarda Yemek Yiyen Müşterilerin Restoran Hakkındaki Algılamaları, Tutumları ve Tekrar Satın Alma Niyetleri Üzerine Ampirik Bir Çalışma (An Empirical Study on Perceptions, Attitudes and Repurchase Intentions of Customers Dining in Local Restaurants)

Tayfun

Olcay

Pektaş

et al. 2019

isarder

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Amaç -Bu çalışmada, yöresel restoranlarda yemek yiyen müşterilerin yemek yedikleri restoranlar hakkındaki algılamalarının tutum ve tekrar satın alma niyetine etkisini ortaya koymak amaçlanmaktadır.Yöntem -Araştırmanın evrenini, Gaziantep'te faaliyet gösteren turizm işletme belgeli restoranlarda yemek yiyen müşteriler oluşturmaktadır. Bu kapsamda 2018 yılının Aralık ayında tesadüfi olmayan örnekleme yöntemlerinden kolayda örnekleme yöntemi ile 650 adet anket formu dağıtılmış, uygulanan anket formlarından 580 geçerli anket elde edilmiştir. Elde edilen veriler, korelasyon ve regresyon gibi istatistiksel analizler uygulanarak yorumlanmıştır.Bulgular -Araştırmanın sonucunda, algılanan değerin üç boyutlu (algılanan fonksiyonel değer, prestij değer ve sembolik değer) bir yapıya sahip olduğu görülmüştür. Algılanan değerin alt boyutları ile tutum ve tekrar satın alma niyeti arasında anlamlı ve olumlu ilişkilerin olduğu tespit edilmiştir. Algılanan değerin tüm boyutlarının tekrar satın alma niyeti üzerinde etkisi olduğu görülürken tutum üzerinde ise yalnızca iki boyutunun (fonksiyonel ve prestij) etkisi olduğu sonucuna ulaşılmıştır.Tartışma -Bu çalışmada, yöresel restoranların tercih edilmesinde restoranların sofistike ve estetik açıdan çekici olması ile sunulan hizmetin özenli olmasının tüketicilerde yöresel restoranlara karşı olumlu tutumun oluşmasına sebep olduğu tespit edilmiştir. Bununla birlikte tüketicilerin yöresel restoranlarda yemek yemeyi harcanan paraya değer görmeleri, yöresel restoranlarda yemek yemenin ödenen miktarın karşılığını verdiğini ve yüksek fiyat ödemeye değer olduğunu düşünmeleri yöresel restoranlarda yemek yemenin hoş, keyifli, güzel ve arzu edilir olarak değerlendirilmesini sağlamaktadır. Ayrıca yöresel restoranlarda yemek yemenin sosyal statünün sembolü olarak kabul edildiğinin, kendini ifade etmeye ve kendi kimliğini iletmeye yardımcı olduğunun ifade edilmesine karşın tutum üzerinde bir etkisi olmadığı sonucuna ulaşılmıştır. Çalışmada teorik ve uygulamaya yönelik önerilerin araştırmacılara ve uygulayıcılara katkı sağlayacağı düşünülmektedir. ARTICLE INFO ABSTRACT Keywords:Local restaurant, Article Classification: Research ArticlePurpose -In this study, it is aimed to reveal the effect of the perceptions of the customers who eat in the local restaurants about the restaurants they eat, on the attitude and repurchase intention.Design/methodology/approach -The population of the study consists from customers dining in restaurants with Tourism Management Certificate in Gaziantep. In this context, in December 2018, 650 questionnaires were distributed by using convenience sampling method which is one of the non-random sampling method and 580 valid questionnaires were obtained. The data obtained were interpreted by applying statistical analyzes such as correlation and regression. Findings:As a result of the study, it is seen that perceived value has a three dimensional structure (perceived functional value, prestige value and symbolic value). It was determined that there is a significant and positive re...

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“…According to Taheri et al (2018), contemporary tourists seek a unique and authentic experience to get to know local people and their way of living. These tourists look for authentic experience by attending local festivals (Chung et al, 2018), getting involved in the local customs (Lee, Chao, Lin, 2018), and life in general (Prince, 2017, Locaric et al 2018, visiting heritage sites and ethnographic museums (Taheri et al 2018), eating local foods (Choe and Kim, 2018;Mykletun, Gyimothy, 2010) and lodging by the locals (Wiles, Crawford, 2017).…”

Section: The Importance Of Getting Involved In Experiential Industriamentioning

confidence: 99%

Branding Traditional and Natural Products by Providing Tourist Experience: What Are the Effects

Komen¹,

Oštrić²

2019

Tourism in Southern and Eastern Europe

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The mission of this research is to analyze how small producers of natural and traditional products can strengthen their position in the market and bring positive change to themselves and their stakeholders by establishing a brand and making it stronger through storytelling, organic certification and providing tourist experience. The study was approached inductively, by applying in-depth multiple source analysis on an identified exemplar case. The results show that creating a brand story and getting and presenting organic label are important factors for the market success, but yield limited results without consumers having the opportunity to experience the brand and its story. Producers of natural and traditional products are adviced to think of ways of how to provide consumer experience and how to get consumers in touch with their products, i.e. how to turn a non touristic business into a touristic one. This will have the strongest effect on their own sales, but will also benefit the other stakeholders the most.

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Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention

Cited by 393 publications

References 59 publications

Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach

Yöresel Restoranlarda Yemek Yiyen Müşterilerin Restoran Hakkındaki Algılamaları, Tutumları ve Tekrar Satın Alma Niyetleri Üzerine Ampirik Bir Çalışma (An Empirical Study on Perceptions, Attitudes and Repurchase Intentions of Customers Dining in Local Restaurants)

Branding Traditional and Natural Products by Providing Tourist Experience: What Are the Effects

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