An integrated structural model of gastronomy tourists’ behaviour

Abstract

Purpose The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour. Design/methodology/approach A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model. Findings The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results. Research limitations/implications The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses. Practical implications The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations. Social implications The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness. Originality/value The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.

Seeking Gastronomic, Healthy, and Social Experiences in Tuscan Agritourism Facilities

“…Regarding the different motivational factors that drive visitors to choose gastronomy and experiences that promote a healthy lifestyle, some studies (Civitello 2008;Leong et al 2017) have argued that gastronomy can be used as a way of building social relationships with local communities. Furthermore, tourists who have such experiences have the possibility to acquire new knowledge about local gastronomic culture (Herrera 2012;Stanley and Stanley 2015).…”

The effect of gastronomy and destination attractiveness on satisfaction and behavior intention in traditional cuisines in Yogyakarta

“…Various studies state that cooking skill is a significant attraction that signifies the unique culture of a destination. Cooking skills also play a role in shaping the image of the destination and influence the perception, satisfaction, and intention of tourist behavior towards the destination (Leong 2017). The research by Guan & Jones (2015) which focuses on gastronomic contributions to tourism shows that in a gastronomic, gastronomic meaning, their preferences, and perceptions of gastronomy in a region may differ significantly.…”

“…The research objective of Guan & Jones (2015) is to use an integrated model to explain the simultaneous effects of gastronomy and destination attractiveness on tourist behavior. This study bridges the affection of gastronomy and tourist behavior to assess the relationship between gastronomic involvement, gastronomic knowledge, past gastronomic experiences, gastronomic appeal felt, perceived destination attraction, travel satisfaction, and subsequent behavior intention of international tourists in Malaysia (Leong 2017).…”

“…This study refers to the study of Leong et al (2017), with different research objects, namely domestic tourists traveling in Yogyakarta. According to Ekaputra (2017), statistical data and the results of the 2017 Creative Economy Survey show that the growth of the catering subsector supports the growth of Indonesian tourism.…”

“…Enjoying local cooking skills is seen as a trend. Millions of tourists return to places they already knew to enjoy local gastronomic culture (UNWTO 2012 (Leong et al 2017).…”