This study was designed to test a theoretical model determining the relationships among tourists' perceived food image, food satisfaction, culinary quality, and behavioral intentions. The structural relationships between the variables were examined by adopting a structural equation modeling (SEM) approach, and the empirical data was collected in Malaysia. Analysis of findings revealed that (a) tourists' perceived food image played a role in directly influencing food satisfaction and quality of culinary experience (culinary quality); (b) food image influenced tourists' behavioral intentions through culinary quality; (c) tourist satisfaction with their food experience directly affected perceived quality of their culinary experience and behavioral intentions; and (d) tourists' behavioral intentions were directly affected by their evaluation of culinary quality. This study concluded that food was an imperative contributor in destination tourism due to its capability in influencing tourists' perceived image, food satisfaction, culinary quality, and consequently impacting tourists' behaviors in the selection of a travel destination.

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This study addresses the servicescape failures in food service industry related to the poor management of physical environments and the associated recovery strategies used to retain dissatisfied customers. Despite the acknowledged importance of servicescapes, there is a dearth of exploratory investigation on servicescape failures and recovery strategies, and on the ways these influence the subsequent behavior of customers. Using the critical incident technique (CIT), data on 226 servicescape failures and 29 recovery strategies were collected from 174 informants by personal interview. The content analysis revealed that cleanliness issues were the most reported problem in food service industry, followed by other issues regarding the design, social interaction, and functionality. The implemented recoveries were perceived both positively and negatively by the informants. The findings signify that in the case of servicescape failures, it is generally more difficult to execute an effective recovery and gain customers' repatronization. It is highly recommended that food service practitioners should closely monitor the servicescapes and implement appropriate recovery strategies which may greatly affect customer satisfaction and repatronage behavior.

Traditional food is never just about eating and fulfilling our biological needs; nevertheless it preserves the culture and tradition properties of a nation. Traditional food is known as representation of identity and embraces the components of cultural and heritage of a particular group of people in particular region. Malaysia has created distinctively traditional food based on the multi-ethnicity roots that lives together throughout the years such as Malay, Chinese and Indian communities. Presently, in this new and modern environment with economic prosperity of the country, young generation seems unappreciated the traditional food. They had been showered with Western fast food and other foreign foods, whereby traditional food is not their only option. Previous studies found socioeconomic level effects the eating behavior of traditional food, especially in adolescents. Therefore, this study aims to investigate the impact of socioeconomic level on adolescents' eating behavior of traditional food in Malaysia situation by implementing Theory of Planned Behavior (TPB) as a background theory. Self-administered questionnaire was distributed to 655 secondary school students by using cluster sampling technique. Multiple linear regression (MLR) results indicated adolescents belong to lower (B = 0.28) and middle (B = 0.46) socioeconomic level family have the capability to control their intention to eat traditional food; whereas adolescents came from high socioeconomic level proved to rely on their attitudes towards traditional food (B = 0.34) to drive the intention to eat traditional food.

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