Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists

Abstract

Purpose This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value and behavioral intentions. Design/methodology/approach The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized, and hypotheses were proposed. The main survey was conducted using a large sample of 1,323 tourists in Hong Kong. Findings “Food quality”, “food novelty” and “restaurant quality” significantly affected “emotional” and “epistemic benefit”. “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention”, while “epistemic benefit” only influenced “consumption value”. Practical implications Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds. Originality/value This study proposed and empirically tested a new model of tourists’ local food consumption, including two benefits, consumption value and behavioral intention.

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

“…Overseas tourists' experience of local cuisines augments new experiences of learning and adaptation beyond desires to dissipate hunger or gain nutritional value (Long, ). As a consequence, the motivation to understand the tradition of local food through consuming exotic cuisine in an overseas tourism location is consistent with providing epistemic benefits, such as satisfying knowledge about the local food culture, which heightens curiosity and novelty (Kim & Choe, ).…”

“…A review of local food tourism literature suggests that local food attributes can be summarized as falling into the categories of food quality, tradition, uniqueness, and service quality (Chi, Chua, Othman, & Karim, ; Kim & Choe, ; Kim & Eves, ; Verbeke & Poquiviqui López, ). Previous studies have consistently shown that positive perceptions of the quality of local food positively effects future intentions (Adongo, Anuga, & Dayour, ; Chi et al, ; Horng, Liu, Chou, & Tsai, ; Jiménez‐Beltrán, López‐Guzmán, & González Santa Cruz, ; Kim, Choe, & Lee, ; Kim & Eves, ; Mynttinen, Logrén, Särkkä‐Tirkkonen, & Rautiainen, ; Stone et al, ).…”

“…As most tourist behavior studies indicated, the level of satisfaction with tourism experience directly influences future intentions including recommendation to others. However, local food tourism context has limited efforts to test satisfaction empirically with local food consumption leading to recommendation (Choe & Kim, ; Correia et al, ; Horng et al, ; Kim & Choe, ). The attribute–benefit–value–intention model proposed by Kim and Choe () certified the relationship between perception of local food consumption value and behavioral intentions.…”

“…Therefore, the core concept of the psychological concern is what tourists “take home” from experiencing local food in a destination. Motivation to enjoy local food attributes includes seeking emotional or epistemic benefits (Kim & Choe, ).…”

Exploring the Behavioural Intention in Culinary Tourism: A Study on Bandung Tourist Destination

“…This study was conducted in Bandung, Indonesia, with research variables of Brand Image, Brand Value, Loyalty, Perceived Value, Expectation, Motivation, and Behavioural Intention. Previous research has been identifying the relationship of brand equity, motivation, expectation, and behavioural intention in Taiwan (Horng, Liu, Chou, & Tsai, 2012;Jiang, Li, Liu, & Chang, 2017); Japan (Kim, 2013); and United States .…”