2015
DOI: 10.1108/bfj-01-2015-0008
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A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia

Abstract: Purpose – The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel. Design/methodo… Show more

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Cited by 69 publications
(52 citation statements)
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References 59 publications
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“…Behavioural variables were found to be stronger predictors of group membership than demographics (Oh & Jeong, 1996;Yuksel, 2002a, 2002b;Kim et al, 2015, Sanchez-Cañizares & Castillo-Canalejo, 2015. Food tourists' differences are already observed in Kim et al (2010), who explore the differences between first time visitors and repeaters at a food event in US.…”
Section: Literature Reviewmentioning
confidence: 96%
“…Behavioural variables were found to be stronger predictors of group membership than demographics (Oh & Jeong, 1996;Yuksel, 2002a, 2002b;Kim et al, 2015, Sanchez-Cañizares & Castillo-Canalejo, 2015. Food tourists' differences are already observed in Kim et al (2010), who explore the differences between first time visitors and repeaters at a food event in US.…”
Section: Literature Reviewmentioning
confidence: 96%
“…Chi et al (2013) [48] stated that food diversity and quality, and presentation are crucial factors on making positive food image both satisfaction and culinary quality perception. Sanchez-Cañizares and Castillo-Canalejo (2015) [49] found that several factors can lead to tourists' motivations of gastronomy experiences and revisiting a place. The authors revealed that the perception of establishments' atmosphere, service, and food quality were statistically different.…”
Section: Influence Of Experiential Quality On Life Satisfactionmentioning
confidence: 99%
“…In the Spanish case, its gastronomy is beginning to be recognised at an international level for different attributes, such as its innovative character, its variety, its healthiness, and the quality of its raw materials. Furthermore, the concept of meals through "tapas" (typical of Spain) is increasingly more known and accepted, even being introduced in other countries [36,37].…”
Section: Complexitymentioning
confidence: 99%