Cultural inheritance of Hakka cuisine: A perspective from tourists’ experiences

Lee, Tsung Hung; Chao, Wei Han; Lin, Huiyu

doi:10.1016/j.jdmm.2016.09.006

Cited by 24 publications

(10 citation statements)

References 36 publications

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“…Regarding the management of the restaurant itself, the food, the service and the atmosphere are three basic factors to study in order to guide the proper management of a restaurant [ 23 – 25 ]. In terms of the tourism management of the city, gastronomic tourism based on traditional cuisine can represent a great opportunity for the development of tourist destinations [ 26 , 27 ]. Consequently, this study adds to the research on variables such as satisfaction with traditional restaurants, traditional gastronomy, the overall image of a destination and loyalty to a tourist destination, with an application to the city of Córdoba.…”

Section: Introductionmentioning

confidence: 99%

The role of traditional restaurants in tourist destination loyalty

Rojas

Huete-Alcocer

2021

PLoS ONE

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The aim of this study is to examine the effect that visitor satisfaction with traditional restaurants has on perceptions of the local gastronomy, the overall image of a city and loyalty to that destination. Fieldwork has been carried out in Córdoba, a city in southern Spain famous for being a UNESCO World Heritage city and for its traditional gastronomy. The methodology used is based on structural equation modeling (PLS-SEM). This paper makes a novel contribution in that no previous studies to date have explored satisfaction with traditional restaurants, with respect to the food, the service and the atmosphere. To achieve the proposed objective, a structured questionnaire has been used to find out the opinions of diners in renowned restaurants that base their cuisine on traditional dishes made with quality local ingredients. The results obtained confirm that a satisfactory experience with the food of a traditional restaurant has a positive effect on the image of the destination and the gastronomy of the place, as well as on visitors’ intentions to recommend and repeat the visit to said destination. Based on the analysis carried out, effective strategies are suggested to help manage these types of restaurants. The study provides theoretical and practical implications from a gastronomic perspective, which can enable tourism managers to employ new strategies to retain tourists visiting a city, based on increasing their post-experience satisfaction with restaurants featuring local cuisine.

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Section: Introductionmentioning

confidence: 99%

The role of traditional restaurants in tourist destination loyalty

Rojas

Huete-Alcocer

2021

PLoS ONE

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“…Previous studies in hospitality and tourism used ZMET such as using environmentally transport modes (Khoo-Lattimore & Prideaux, 2013), Loyalty of sport tourists (P. J. Chen, 2006), food experience of tourists (T. H. Lee et al, 2018), and hospitality experience (Ji & King, 2018) to name a few.…”

Section: Discussionmentioning

confidence: 99%

Profiling Gastronomes from their Food Experience Journey

Hendijani

Boo

2020

Journal of Hospitality & Tourism Research

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Identifying the conditions that will lead gastronomes to challenge their assumptions and knowledge are paramount for interest research in tourism settings and for marketers who aim to develop appropriate marketing strategies. An interpretivist paradigm adopted here consisted of the Zaltman Metaphor Elicitation Technique, which allowed the investigation on behavior development and interest among gastronomes and depict their typology. Findings revealed three stages of the development process which are labelled as (a) novice, (b) learner, and (b) expert to symbolize the different stages of development in food exploring of gastronomes over time. The typology with characteristics of gastronomes in different stages offers researchers and marketers an appealing way to think about the change in leisure participation. Results revealed that the value of participating in this activity is not merely not only to gain novel sensory experiences but also to actively seek for positive feelings and ideas that gastronomes associate with food exploring. The results reported here offer new insights for food tourism strategies in management and marketing.

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“…Similar to consumer experience, tourism experience is crucial and has been intensively assessed in the literature, such as island-based recreation experience (Lee, Jan, et al, 2018), rural tourism experience (Kastenholz, Carneiro, Marques, & Loureiro, 2018), cuisine experience (Lee, Chao, & Lin, 2018), and camping tourism experience (Mikulić, Prebežac, Šerić, & Krešić, 2017). Tourism experience influences tourists’ satisfaction in a positive manner (Kastenholz et al, 2018), provides destination managers’ management and marketing strategies (Mikulić et al, 2017), represents tourists’ culture awareness (Lee, Chao, et al, 2018) and ERBs (Lee & Jan, 2015a, 2015b; Lee, Jan, et al, 2015; Lee, Jan, et al, 2018). Hence, tourism experience can be regarded as a consumer experience, and thus, sensory, affective, learning, and escapist experiences can be included in the constructs of the LCTE.…”

Section: Theoretical Frameworkmentioning

confidence: 99%

The Low-Carbon Tourism Experience: A Multidimensional Scale Development

Lee

Jan

2019

Journal of Hospitality & Tourism Research

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This study first conceptualized and developed a reliable and valid scale to assess low-carbon tourism experience (LCTE) from the perspective of nature-based tourists. In Stage 1, a 66-item scale was developed using a series of qualitative methods. In Stage 2, 662 usable questionnaires were collected; in turn, confirmatory factor analysis was used to develop a 40-item reliable and valid scale consisting of seven constructs: sensory experience, affective experience, learning experience, sociocultural experience, behavioral experience, escapism experience, and prestige experience. In Stage 3, the cross-validation of this 40-item scale was verified by demonstrating moderate replication of the data using 466 and 523 respondents from forest- and wetland-based destinations, respectively. The application of this LCTE scale may provide guidance to tourists and managers alike for reducing the carbon emissions caused by tourism activities, thereby potentially contributing to sustainable tourism development. This study extends the theoretical LCTE framework into the operational realm of tourism management by rendering LCTE perceptible and assessable, which represents a significant contribution to the sustainable tourism literature.

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Cultural inheritance of Hakka cuisine: A perspective from tourists’ experiences

Cited by 24 publications

References 36 publications

The role of traditional restaurants in tourist destination loyalty

The role of traditional restaurants in tourist destination loyalty

Profiling Gastronomes from their Food Experience Journey

The Low-Carbon Tourism Experience: A Multidimensional Scale Development

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