Food Tourists and Food Image in a Creative City of Gastronomy in Macao, China

Wan, Yim King Penny; Choi, Suh‐hee

doi:10.1080/19388160.2020.1852992

Cited by 17 publications

(9 citation statements)

References 43 publications

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“…According to Wan and Choi (2022), there are two different views about food tourists in the literature. Food tourists, according to one group, have specific geodemographic characteristics, travel behavioral patterns, visiting patterns, travel reasons and food interests.…”

Section: Literature Reviewmentioning

confidence: 99%

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Components of tourists' palace cuisine dining experiences: the case of ottoman-concept restaurants

Öğretmenoğlu

ÇIKI

Kesici

et al. 2023

JHTI

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PurposeIn the field of tourism, numerous studies have been conducted on tourists' food experiences. However, more studies are needed to comprehend tourists' dining experience in unique cuisines. Thus, the main purpose of this study was to examine the components of tourists' dining experiences related to palace cuisine foods.Design/methodology/approachIn this study, a qualitative approach was adopted to capture the components of tourists' dining experiences. The online narratives of tourists (n = 911) who had experienced Ottoman palace cuisine in Istanbul were obtained from an online travel platform (TripAdvisor) and analyzed using content analysis.FindingsSeven main components were revealed: perceived authenticity, perceived service quality, knowledge, a sense of royalty, food specialties and attributes, a memorable experience and a sense of awe.Practical implicationsBy identifying components of the palace cuisine dining experience and their relevant importance, the findings of this study can increase service providers' knowledge and facilitate their jobs. To be able to meet the expectations of tourists experiencing the palace cuisine, service providers can improve their services by considering research results.Originality/valueResults revealed that obtained six dimensions were parallel with previous studies on food experience; however, this study uncovered a previously unexplored dimension named a sense of royalty. This can be shown as the unique contribution of this study to the tourist food experience literature.

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Section: Literature Reviewmentioning

confidence: 99%

“…On the other hand, other groups claimed that these tourists are not homogeneous with standardized demographic characteristics and travel behavior patterns. As a result, ideas on whether the food tourists are a distinct market category are still extremely opposite (Wan and Choi, 2022).…”

Section: Literature Reviewmentioning

confidence: 99%

Components of tourists' palace cuisine dining experiences: the case of ottoman-concept restaurants

Öğretmenoğlu

ÇIKI

Kesici

et al. 2023

JHTI

View full text Add to dashboard Cite

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Section: Introductionmentioning

confidence: 99%

“…First, research investigating tourists' perspectives of their behaviour in Creative Cities of Gastronomy still needs to be expanded. For example, relevant studies that have collected data from tourists have identified the difference between food tourists and non-food tourists in terms of their behavioural patterns and the food image in Macau (Wan and Choi, 2022), as well as the dimensions of creative tourists' experiences in resort hotel settings (Ali et al, 2016). Nonetheless, there have been limited studies that have collected quantitative data from tourists and empirically examined hypotheses specific to tourists' experiences and behavioural outcomes in Creative Cities of Gastronomy (Wan and Choi, 2022).…”

mentioning

confidence: 99%

Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion

Guo

Hsu

2023

BFJ

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PurposeThis study explores the brand management and marketing of Creative Cities of Gastronomy. A framework based on brand experience was constructed to investigate its relationship with tourists' brand attachment and brand identification. Two factors that enable tourists to have a stronger brand experience from the self-concept perspective – self-congruity and self-expansion – were also examined.Design/methodology/approachThe authors adopted a quantitative research design and collected data from participants who had visited Creative Cities of Gastronomy. A total of 515 valid questionnaires were collected online and offline. Partial least squares structural equation modeling (PLS-SEM) was used for data analysis and hypothesis testing.FindingsThe results showed that brand experience positively affects brand identification and attachment. The brand experience of tourists who considered themselves to be “foodies” was enhanced in the Creative Cities of Gastronomy through self-congruity. The results also confirmed that the relationship between self-congruity and brand experience is mediated by self-expansion.Originality/valueStudies on the Creative Cities of Gastronomy are limited. The few that have explored these cities are dominated by qualitative approaches. This study applied empirical data to examine the brand experience in Creative Cities of Gastronomy. The authors successfully verified that brand experience is effective for building positive relationships with brand attachment and identification. The study also confirmed that self-congruity and self-expansion are important antecedents of brand experience in Creative Cities of Gastronomy. This study enriches the literature by providing empirical evidence and insights into the marketing and branding of these cities.

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“…Being a creative city of gastronomy undoubtedly helps promote regional cuisine and attracts tourists to the city as a tourist destination (Wan and Choi, 2020; Xie, 2021). When visitors travel to a destination, they frequently seek special or unique culinary experiences associated with that place (Gupta and Duggal, 2020; Okumus and Cetin, 2018).…”

Section: Introductionmentioning

confidence: 99%

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

Soonsan

Phakdee-auksorn²,

Suksirisopon³

2022

JHTI

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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.

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Food Tourists and Food Image in a Creative City of Gastronomy in Macao, China

Cited by 17 publications

References 43 publications

Components of tourists' palace cuisine dining experiences: the case of ottoman-concept restaurants

Components of tourists' palace cuisine dining experiences: the case of ottoman-concept restaurants

Branding Creative Cities of Gastronomy: the role of brand experience and the influence of tourists' self-congruity and self-expansion

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

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