International Tourists’ Protection Intentions to Use Food Hygiene Cues in the Choice of Destination Local Restaurants

Abstract

This study examines international tourists' protection intentions to utilize food safety cues in the choice of destination local restaurant, reducing the risk of contracting a foodborne illness. A survey was conducted of 398 first-time foreign travellers to Malaysia. The results driven by Exploratory Factor Analysis reveals that food safety indicators comprised three dimensions: visual food safety cues, information food safety cues, and the level of restaurant patronage. Cluster analysis confirmed that protection intention to use different food hygiene cues differs across tourists' subgroups of gender, age, nationality, level of income, level of education, travel purpose, and trip arrangement.

What influences restaurant dining out and diners’ self-protective intention during the COVID-19 pandemic: Applying the Protection Motivation Theory

“…The study instrument was developed based on previous literature ( Miao, 2014 , Wang et al, 2019 , Xiao et al, 2016 , Xiao et al, 2014 , Yasami et al, 2020 ), relying mainly on the PMT variables, which have high levels of validity and reliability. These measurements were adapted to suit the local resident behaviours during restaurant visits under the pandemic environment.…”

“…Ten items adapted from various authors ( Yasami et al 2020 ; Dogan, 2020) were used as proxies for restaurant protection behaviors. Examples for these items include “Wear mask at all times when not eating food” and “Avoid contact with staff and other customers”.…”

“…The theory has been widely used to explain travel health risk perceptions as well as protective practices against tourist health threats ( Wang et al, 2019 ). For restaurants, PMT can explain how diners perceive risk in ethnic restaurant visits ( Lee, Mustapha & Hwang, 2019 ) and protect themselves against hygiene risks ( Yasami et al, 2020 , Yasami, 2021 ) and food safety risks ( Choi et al, 2019 ). These studies, which were conducted pre-COVID pandemic, used PMT to help explain restaurant visit behavior based on PMT variables.…”

Studi Pendahuluan Daya Saing Wisata Lokal: Hygiene Dan Sanitasi Di Kawasan Wisata Kuliner Glodok

“…Bagi sektor pariwisata, terutama dalam rangka membangun industri pariwisata yang berdaya saing internasional, kondisi higiene dan sanitasi yang buruk tentu memberikan citra negatif bagi wisatawan mancanegara. Berdasarkan penelitian hasil wawancara Wijaya (2014) dengan wisatawan luar negeri mengenai kondisi higiene di Indonesia, sekitar 10% menyatakan tidak berkeinginan mencicipi makanan lokal karena tidak yakin dengan higiene dalam pengolahan makanan. Para turis mempelajari track record kasus atau kejadian keracunan di tempat tujuan wisatanya sebelum memilih destinasi wisata (Yasami dkk.…”

Diagnóstico de la gestión de la inocuidad en servicios gastronómicos del destino turístico Varadero, Cuba

“…Así mismo, Zhan et al (2014) definen este problema como un reto a la salud pública mundial, por eso su conocimiento resulta fundamental y le compete a toda empresa vinculada a la producción, a la elaboración y al servicio de alimentos. De acuerdo con Borovčanin y Kilibarda (2020) y Yasami et al (2020), las eta causan un impacto económico negativo en el sector productivo, el turismo y la sociedad, con la consecuente afectación de la competitividad de las empresas (Lopes da Cruz, 2014) debido, sobre todo, a la disminución de la confianza de los consumidores (Cha & Borchgrevink, 2019;De Aragão, 2015).…”