The effect of tourists' gastronomic experience on emotional and cognitive evaluation: an application of S-O-R paradigm

Şahin, Ayşe; Kılıçlar, Arzu

doi:10.1108/jhti-09-2021-0253

Cited by 26 publications

(15 citation statements)

References 49 publications

(114 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Various studies examining tourists' food experiences (Sahin and Kiliclar, 2022; Soonsan and Somkai, 2021) and investigating the components of these experiences (Atsiz et al , 2022b) have been conducted recently. In their research, Ryu et al (2008) highlighted three critical factors of the food experience: service, food and ambience.…”

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

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.

show abstract

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

show abstract

“…The SOR paradigm theory indicates that the external environment influences learning, perceptions and behavior (Jacoby, 2002;S ¸ahin and Kılıçlar, 2022). The external environmental factor affecting the sensory organs leads to innate assessment/evaluation of the environment of a place.…”

Section: Sensory Experience (Sexp) and Behaviormentioning

confidence: 99%

Is satisfaction a moderator? The effect of sensory experience on perceived environmental sustainability and WOM: a study on the world's first organic state – Sikkim, India

Nukhu

Singh

2023

JHTI

View full text Add to dashboard Cite

PurposeThe study seeks to analyze the influence of sensory experience on perceived environmental sustainability and word-of-mouth (WOM) of tourists and residents. The study also tests the moderation effect of satisfaction on the relationship between perceived environmental sustainability and WOM.Design/methodology/approachThe study was conducted in Sikkim, a state in the northeastern part of India, which is regarded as the world's first organic state. The study was done in two phases. In the first phase, the data were collected from the tourists. And in the second phase, data were collected from the residents. A structured questionnaire was distributed to 700 tourists and residents in Sikkim. Out of these only 484 responses were considered for the study. Multivariate analyses were done using SPSS software and packages like Process Macro, and Amos to test the hypotheses.FindingsThe findings of the study indicated that sensory experience significantly influences perceived environmental sustainability and WOM. The study model fit with GFI = 0.955, CFI = 0.946 NFI = 0.929 and RMSEA = 0.07. The findings also indicate that satisfaction moderates the relation between sensory experience and word-of-mouth with a p value = 0.018.Research limitations/implicationsThe study was conducted in Sikkim and it used a convenience sampling method. Therefore, the study cannot be generalized.Practical implicationsAn emphasis on building an organic brand image can positively impact the local community. A study of this kind will encourage the community to work toward sustainable development.Originality/valueThe study is unique as it explores the evaluation of destination environmental sustainability. And it is one of the first to test the impact of satisfaction in the relationship between the independent and dependent variables in the context of the tourism experience.

show abstract

“…taste, smell, freshness), the novel nature of the local food and the physical features of local restaurants (including atmosphere and ambience) (Calvo-Porral and Levy-Mangin, 2018; Kucukergin et al , 2020). Organism explains how an organism’s internal state activates a response based on the stimulus; it includes factors such as value, benefits and attitude (Şahin and Kılıçlar, 2022). Response occurs as a result of organismic arousal and involves elements such as behavior, intention, support or decision (Fiore and Kim, 2007).…”

Section: Literature Review and Hypothesesmentioning

confidence: 99%

International tourists’ local African food consumption

Badu‐Baiden¹,

Kim

Otoo

et al. 2022

View full text Add to dashboard Cite

Purpose This study aims to examine international tourists’ local African food consumption experiences by using an attribute–benefit–value–intention (ABVI) framework. Design/methodology/approach A total of 336 respondents were collected in Ghana, Africa. A series of quantitative research methods were used in the data analysis to explicate the relationships. Findings By assessing critical structural relationships, 8 out of 14 hypothetical relationships were found to be empirically supported. They include the paths between food novelty, restaurant quality and food quality as antecedents of epistemic value, the path between restaurant quality and food quality and the path between restaurant quality and consumption value. Originality/value This study establishes the psychological mechanism behind tourists’ local food consumption experiences and further extends the utility of the consumption value theory and ABVI framework into the local food experience context. It confirms that tourists’ local food consumption experiences involve a sequential psychological process involving local food attribute evaluation, benefits sought, consumption values and future intention. This study offers a thorough explanation of variables that are crucial to promoting indigenous ethnic food consumption experience.

show abstract

The effect of tourists' gastronomic experience on emotional and cognitive evaluation: an application of S-O-R paradigm

Cited by 26 publications

References 49 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

Is satisfaction a moderator? The effect of sensory experience on perceived environmental sustainability and WOM: a study on the world's first organic state – Sikkim, India

International tourists’ local African food consumption

Contact Info

Product

Resources

About