Exploring International Tourists' Attitudes and Perceptions: in Characterizing Malaysian Heritage Food (MHF) as a Tourism Attraction in Malaysia

Omar, Siti Radhiah; Karim, Shahrim Ab; Omar, Siti Nazirah

doi:10.7763/ijssh.2015.v5.474

Cited by 18 publications

(18 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The review identified a total of 40 cognitive food image attributes, which have been organized into six key dimensions reflecting that food is intrinsic to its place/geographic environment, food and cuisine culture, food and people (Henderson, 2014; Omar et al., 2015; Rand et al., 2003), food quality, dining places/restaurants, and activities related to food tourism offerings. Some of these attributes could have been categorized and measured under the affective component, but the analysis of the literature showed that they were predominantly discussed and measured as utilitarian attributes.…”

Section: Discussion and Future Directionsmentioning

confidence: 99%

Food and cuisine image in destination branding: Toward a conceptual model

Lai

Khoo‐Lattimore

Ying

2017

Tourism and Hospitality Research

View full text Add to dashboard Cite

This study addresses the conceptualization of food image and examines the role food and cuisine play in the formation of destination brand image. By tracing the destination branding literature with a specific focus on image and three components that influence food image formation, the authors map the current state of food image research in tourism. They then provide a dual-perspective review of food image—one that is projected and/or perceived by destination marketers and their food producers and suppliers, and the other a mental representation as perceived by tourists. The evaluation aligns the various dimensions, underlying variables, and indicators of food destination attractiveness as reflected in host–tourist perspectives. The paper offers a comprehensive conceptual framework of food tourism branding and suggests a pathway for future empirical research on destination image and branding.

show abstract

Section: Discussion and Future Directionsmentioning

confidence: 99%

Food and cuisine image in destination branding: Toward a conceptual model

Lai

Khoo‐Lattimore

Ying

2017

Tourism and Hospitality Research

View full text Add to dashboard Cite

show abstract

“…Gastro-tourism describes the kinds of experiences that travelers motivated by food and drink seek (du Rand & Heath, 2006; Santich, 2008). Tourism occasions intensify as gastro-tourists see food, not geographic boundaries, as reasons for traveling (Chaney & Ryan, 2012; Hillel, Belhassen, & Shani, 2013; Omar, Karim, & Omar, 2015).…”

Section: Literature Reviewmentioning

confidence: 99%

“…However, the specifics that influence destination selection are personal and subjective (Tikkanen, 2007). Individualized interests, idiosyncrasies, work and family background, and specific foods, all influence destination choice (Olsen, 2002; Omar et al, 2015; Zhang, Wu, & Buhalis, 2017) as does marketing effort and destination image (Horng & Tsai, 2010; Karim & Chi, 2010; Khanna & Israeli, 2017).…”

Section: Literature Reviewmentioning

confidence: 99%

Attributes of Memorable Gastro-Tourists’ Experiences

Williams¹,

Yuan

Williams

2018

Journal of Hospitality & Tourism Research

110

View full text Add to dashboard Cite

Gastro-tourists specifically travel to learn about new cultures through memorable food experiences. They span all ages, ethnicities, and incomes. These tourists plan more trips, stay longer, and spend more discretionary money when they travel. Interactions that include learning about regional foods and kitchen cultures and that foster relationships between the gastro-tourist and the gastro-host are more important to them than fancy amenities. Research that identifies characteristics and attributes of gastro-tourism experiences considered memorable is sparse. This inductive qualitative research study triangulated three data sources and two data collection methods (in-depth interviews and online surveys). Seven attributes linked to memorability are identified: (1) deliberate and incidental gastro-tourists, (2) travel stages, (3) foodie risk-taking, (4) interdependent co-created tourist–host relationships, (5) authenticity, (6) sociability, and (7) emotions. The attributes provide insights into the prevalent shift from product/service-dominant tourism to co-created experiential tourism opportunities and highlight the motivations that drive this emerging gastro-tourism market segment. By uncovering triggering moments that gastro-tourists value and find memorable, this study adds to the knowledge base of sustainable tourism development, destination branding promises, co-creation, and stakeholder theories.

show abstract

“…In fact, some travelers are food novelty seekers; they travel to many countries and places to experience something new and exciting in fulfilling their desires (Mak, Lumbers, & Eves, 2012;Kivela & Crotts, 2006). This was supported by a qualitative research done by Omar et al (2014) whereby one of the international tourists said, "I tried Malaysian food while dining out with my husband and I think it is so amazing and different from our culture" which clearly shared their excited feeling while experiencing Malaysian Food Culture during their holiday visit in Malaysia. Arguably, cultural distance or different food culture also has a strong tendency to become an impediment factor for tourists' decision making process (Shenoy, 2005;Cohen & Avieli, 2004).…”

Section: Perceived Importance Of Malaysian Food Culturementioning

confidence: 83%

“…Roti Canai (round-flat bread served with dhal curry) is popular, favorite and acceptable Indian food by the Malaysian since ages ago for their breakfast. To sum up, Malaysian Heritage Food could be illuminated as "hot and spicy, miscellaneous sensory exploration, strapping multi-views and impression of culture" (Omar, Ab Karim, & Omar, 2014) and the examples of Malay, Chinese, and India MHF are shown in Fig. 1.…”

Section: Mealmentioning

confidence: 99%

Safeguarding Malaysian Heritage Food (MHF): The Impact of Malaysian Food Culture and Tourists’ Food Culture Involvement on Intentional Loyalty

Omar¹,

Karim²,

Bakar³

et al. 2015

Procedia - Social and Behavioral Sciences

Self Cite

View full text Add to dashboard Cite

Cultural heritage food experiences in tourism destination hold a boundless impression on tourists' loyalty towards a destination. The researchers conducted a survey on 100 international tourists and used multiple regression analysis to verify the factors affecting the intentional loyalty on heritage food consumption. Consequently, this study encountered that both Food Culture Involvement and Malaysian Food Culture had impact on tourists' Intentional Loyalty that involves revisiting Malaysia and repurchasing MHF. Also, this research outlines substantive recommendations on marketing strategies specifically for food providers to market MHF in establishing Malaysia as the distinctive food tourism destination in the eyes of the world.

show abstract

Exploring International Tourists' Attitudes and Perceptions: in Characterizing Malaysian Heritage Food (MHF) as a Tourism Attraction in Malaysia

Cited by 18 publications

References 21 publications

Food and cuisine image in destination branding: Toward a conceptual model

Food and cuisine image in destination branding: Toward a conceptual model

Attributes of Memorable Gastro-Tourists’ Experiences

Safeguarding Malaysian Heritage Food (MHF): The Impact of Malaysian Food Culture and Tourists’ Food Culture Involvement on Intentional Loyalty

Contact Info

Product

Resources

About