Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)

The role of traditional restaurants in tourist destination loyalty

“…Along the same lines, but in Korean restaurants, the findings reported by [ 60 ] demonstrated how high levels of satisfaction with the restaurant led to loyalty to the restaurant and to the destination itself. Some authors have highlighted the visit to traditional restaurants as a component of tourist satisfaction [ 61 ]. One study of restaurants providing online food delivery services confirmed that loyalty to the restaurant brand was related to satisfaction [ 62 ].…”

“…The most common is through local restaurants, where it is consumed by tourists and visitors. From an academic perspective, the different types of restaurants are reflected in the multitude of gastronomy studies addressing them: luxury restaurants [ 1 ], sustainable restaurants [ 2 ], restaurants in prestigious guides [ 3 ], restaurants located in hotels [ 4 ], restaurants or street food stalls [ 5 ] Halal restaurants [ 6 ], or fast food restaurants [ 7 ] among others. However, there are fewer studies that refer to traditional restaurants; in other words, restaurants that base their offer on the traditional cuisine of their location.…”

Comprehensive partitions and optimisation strategies based on tourism urbanisation and resources environment carrying capacity in the Yellow River Basin, China

“…He emphasised the intermediary role of "consumption" and believed that tourists had brought considerable consumption in different places, thus promoting regional urbanisation. Subsequently, many scholars have performed extensive studies on the conceptual connotation (Douglass and Raento 2004), characteristics (Pons and Rullan 2014), categorisation (Tao et al 2017), development mode (Clavé and Wilson 2017), influencing factors (Kranjčević and Hajdinjak 2019;Hernandez-Rojas et al 2021), and strategic countermeasures (Wang et al 2017b) of tourism urbanisation. In terms of research methods, a combination of qualitative and quantitative empirical research was employed.…”

Turizm İşletme Belgeli Yiyecek İçecek İşletmelerinin Menülerinde Coğrafi İşaretli Ürünlerin Yer Alma Düzeyi: Ankara İli Örneği

“…Destinasyonların sahip oldukları yöresel yemekler, turistler için destinasyon seçiminde itici bir güç olabilmektedir (Okumuş, Okumuş ve McKercher, 2007;Björk ve Kauppinen-Raisanen, 2016;Kumar, 2019). Turistlerin bir tatil deneyimi olarak farklı yerel mutfakları tatmak ve yiyecek içecek işletmelerini ziyaret etmek ile daha fazla ilgilendikleri bilinmektedir (Hernandez-Rojas, Folgado-Fernandez ve Palos-Sanchez, 2021). Literatür incelendiğinde, Demir (2011) destinasyon seçimlerinde etkili olan faktörler sıralamasında mutfak kültürünün %27,2 ile ikinci sırada bulunduğunu tespit etmiştir.…”