Relationship Between Sociodemographic Aspects, Satisfaction and Loyalty in Gastronomic Festivals

Abstract

Currently, the organization of gastronomic festivals is an opportunity to rescue the culture and development of a destination. The present study was carried out in the city of Naranjal, Ecuador at the "Gastronomic Festival of the Red Crab" and its objectiv es are: (i) to identify the relationship between the level of education and income, as sociodemographic variables as well as the level of satisfactio n of people attending a Gastronomic Festival. (ii) identify the influence of Satisfaction on the probability of revisiting a Gastronomic Festival. Two hundred valid questionnaires completed on-site by national and international visitors during the event were used. Pearson's Chi square and Spearman's Correlation were applied for data analysis. The results show that the level of satisfaction of the attendees is influenced by their level of education and income. Furthermore, the probability of revisiting the event is influenced by the level of satisfaction of the attendees. The results will contribute to the academic literature and the information will be used for service providers to develop products according to demand.

The Impact of Affective Gastronomy Experience on Satisfaction and Revisit Intention: Evidence from Turkey

“…Gastronomy is an important option for choosing and exploring a place to visit. Because it is a pillar of the destination's cultural heritage (Esparza et al, 2022) and an excellent source of attraction (Carvache et al, 2020).…”

Gastronomy as an effect of visitor loyalty: the Peruvian (Lima) case

“…Ignatov and Smith (2006) identified that the experience with gastronomy at a destination could represent a valuable source of satisfaction for tourists, and this is why gastronomy is increasingly linked to the search for new experiences through a visit to the traditions and culture of a particular destination (Hendijani, 2016). This is why gastronomy is an integral part of the traveller’s behaviour (Carvache-Franco et al , 2021).…”

“…The culinary experience in the destination may represent a significant source of satisfaction for tourists (Hendijani, 2016). Carvache-Franco et al (2021) indicate that gastronomy is a great attractions in a trip; modern tourists appreciate the traditional food cooked in a burner or wood-burning stoves, the cultural roots and the symbolism of a culinary expression. At the same time, Erkmen (2019) showed evidence of the positive effect of the local food on the satisfaction with the destination.…”

“…It fosters the traditional dishes, ingredients, culture of each place, region and country, thus leading to the promotion of local products and successful development of a new cuisine capable of changing the negative image of a destination (Castillo-Villar, 2020). Notably, although upscale restaurants are a pull factor for visitors, and even though the local and regional cuisine is not so popular or appreciated by tourists at first, their behaviour after the trip may change upon their arrival to the destination (Carvache-Franco et al , 2021; Cordova-Buiza, Gabriel-Campos, Castaño-Prieto, & García-García, 2021).…”

New Tendencies in Wine Tourism in Tokaj Wine Region (Hungary): The Decreasing Role of Tokaji Aszú as a Dominant Brand

“…wine festivals). In the framework of the above, they have pointed out that in order to meet the needs of tourists, a complex package is required (Fusté-Forné, 2019; López-Guzmán, 2019), which includes, in addition to the presentation of region's wine offering, also the organisation of gastronomic type events (Carvache-Franco et al, 2020;Komariah et al, 2020). The fourth major topic concerns wine tourism and sustainability (Andrade-Suárez and Caamaño-Franco, 2020; Baird et al, 2018;Karagiannis and Metaxas, 2020), in which researchers draw attention to two things: they emphasise the need to use environmentally friendly technologies in the product ion of grapes, and to minimise the damage to nature through the environmental loads caused by tourists.…”