Effect of food experience on tourist satisfaction: the case of Indonesia

Abstract

Purpose The paper aims to investigate food-related experiences among international tourists visiting Indonesia and the effect of food on their overall satisfaction. Design/methodology/approach Data were collected through self-administrated questionnaires that were distributed randomly to tourists at Jakarta International Airport and some tourist areas around Jakarta. Statistical analyses such as factor analysis, multiple linear regression and descriptive analysis were used to analyze the data. Findings The findings of the multiple linear regression analysis showed that “heritage” and “ingredients” were significant factors that affected the overall satisfaction of tourists. Results imply that destinations can have differentiated themselves through using their unique foods. Practical implications A major contribution of this study is its implications for practitioners in the tourism industry for developing marketing strategies. Originality/value This study was one of the first to examine the effect of food experiences on the overall satisfaction of tourists in Indonesia.

Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

“…This result confirms the results of previous studies [21] showing that culinary experience plays a fundamental role driving gastronomic motivations as a key factor in achieving a high-level satisfaction in the place visited [16,18]. The gastronomic motivations for visiting a destination suggest a fundamental part of the cultural motivations of the visit and, consequently, the importance the satisfaction in the destination has for the tourist [14]. As a dependent variable, reaching the satisfaction with the gastronomy of this place might lead to forming a decision to repeat the visit and/or recommend the place, given its culinary distinction.…”

“…The first would include stimuli through discovering and tasting the cuisine of the destination visited as the main reasons to visit it. The motivations of a secondary nature refer to variables, including gastronomic ones, that are used to choose a tourist destination [14]. analyses the transcendence of gastronomy as one of the fundamental motivations for choosing a destination.…”

“…This satisfaction occurs when local food allows for the tourist to enjoy unforgettable experiences [18]. [14] determined that satisfaction achieved with the gastronomy of the destination is conditioned by the tradition that derives from its culinary inheritance and by the natural and healthy characteristics of the ingredients that are used in the preparation of their dishes. For that matter, these culinary ingredients should normally precede from their local producers [4].…”

“…This gastronomic experience provides the tourists with unique and unrepeatable experiences that can only be enjoyed in destinations with a culinary heritage that is still preserved today. In this sense, the dining experiences become key and defining variables of tourist satisfaction [14].…”

Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain)

“…Another author who analyzes the close relationship between the culinary experience and the level of satisfaction obtained is Babolian Hendijani [54], who considers the ingredients and products used in the preparation of the dishes (fresh and of quality) as the cultural and gastronomic heritage of the place, and at the same time as a catalyst. Stone et al [55] conclude that positive culinary experiences on a trip often result in positive memories.…”