Purpose The primary purpose of this study is to reveal how the local food consumption intentions of international tourists are influenced by core variables of the theory of planned behavior (TPB). The secondary purpose is to explore the moderating role of responsible tourist behavior in these relationships. Design/methodology/approach The present research was conducted on international tourists visiting Antalya, Turkey. The research data, collected from a total of 457 respondents, were tested and analyzed via partial least squares-structural equation modeling (PLS-SEM). Findings Attitudes toward local food and perceived behavioral control have a positive and significant impact on local food consumption intention. Also, responsible tourist behavior has a moderating effect on both the relationship between attitude toward local food and local food consumption intention and the relationship between subjective norms and local food consumption intention. Practical implications In their advertising campaigns, destination management organizations (DMOs) and local restaurants should prepare more sentimental advertising content by further focusing on nonrenewable limited resources of the destination and addressing tourists’ role in consuming the limited resources in question. Thus, tourists’ sense of responsibility toward destinations may be increased, possibly stimulating enhancement in their local food consumption intentions. Originality/value This study explores the role of responsible tourist behavior in the construct of local food consumption through the lens of TPB. Said construct was included in the local food consumption intention model. This endeavor has paved the way for unraveling the interaction between responsible tourist behavior, attitudes and subjective norms, all of which are fundamental elements of the TPB toward increasing local food consumption intentions. This constitutes a remarkable contribution in understanding the local food consumption behavior of tourists. Moreover, because local food will be consumed in local restaurants located in the destinations, understanding the local food consumption intentions of tourists will enable local restaurants to develop innovative products by focusing on local food.

Purpose This paper aims to investigate the moderating effects of residents’ demographic attributes on the relationship between perceptions of hotels’ social responsibility (HSR) practices and overall attitude toward tourism. Design/methodology/approach Perceptions of HSR were examined via social, economic and environmental dimensions. The research model was investigated with structural equation modeling and multigroup analyses. Findings The findings show that residents’ perceptions of HSR had a positive impact on their attitude toward tourism and that their demographic attributes had a moderating effect on this relationship. Originality/value Although there have been many papers on stakeholders’ returns to corporate social responsibility practices implemented by hotels, residents’ returns to these practices are insufficiently investigated. Moreover, to the best of the authors’ knowledge, there is no research on the moderating effect of residents’ demographic attributes on the relationship between perceived social responsibility and overall attitude toward tourism.

No abstract

This study examines the demographic factors affecting food involvement and food awareness of tourists. Data were collected from potential Chinese tourists (n = 580) via questionnaire using a purposive sampling strategy and analyzed with a t-test and analysis of variance (ANOVA). The results showed that gen-der had a significant effect on food involvement: female respondents had a higher tendency to become culinary tourists and had higher food involvement than male respondents. Education also proved to be an important determinant, though surprisingly those participants of lower education had higher levels of food awareness than those of higher education. Our findings revealed that even demographic factors (age, gender, and education) heavily influenced interac-tions with ethnic and local foods and food consumption. This study offers some theoretical and practical implications for foodservice business and DMOs where culinary resources are heavily linked to tourism activities.

The aim of this study is to examine the Thai, Korean and Chinese cuisines of the Far East. Far Eastern cuisine has a rich culinary culture that has hosted many civilizations that serve as a bridge between past and present. Thai, Korean and Chinese cuisines are the most remarkable ones among the Far Eastern cuisines. Therefore, these three cuisines have been the main focus of this study. In this study, cuisines' history and their development are explained by giving basic information about these three countries. After this step, the general characteristics of the cuisines of these countries are mentioned. Finally, some of the foods that are prominent in these countries and identified with these countries are explained in general terms.