Segmentation of Tourists that Visit the City of Popayán (Colombia) according to Their Interest in Its Gastronomy

Gálvez, Jesús Claudio Pérez; Gallo, Luz Stella Pemberthy; Viruel, Miguel Jesús Medina; López‐Guzmán, Tomás

doi:10.1080/15428052.2020.1738298

Cited by 18 publications

(25 citation statements)

References 37 publications

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“…This study contributes new insights into changes in tourists’ eating habits between home and holiday settings, by segmenting tourists based on behavioural data related to their changes in food consumption. Prior research applied the a posteriori segmentation to group tourists by their attitudes and preferences regarding local food (Pérez-Gálvez et al , 2020; Upadhyay and Sharma, 2014) and by past culinary experiences and attitudes towards food-related behaviour (Levitt et al , 2019). However, this study segmented tourists based on changes in eating habits between home and holidays.…”

Section: Discussionmentioning

confidence: 99%

“…Pérez-Gálvez et al (2020) conducted studies in two different geographic settings, seeking to segment tourists based on their interest in local gastronomy. In both settings, three segments were identified: survivors, enjoyers and experiencers.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Survivors are the least interested, experiencers are the most focussed on food and enjoyers show a moderate interest in experiencing local gastronomy. Pérez-Gálvez et al (2020) concluded that these different attitudes towards gastronomy influence their choice of destination.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Researchers have also assessed visitors’ gastronomic preferences (Upadhyay and Sharma, 2014) and evaluated the contribution of gastronomic experiences to their overall satisfaction (Björk and Kauppinen-Räisänen, 2017). Other studies have profiled gastronomic tourists (Sánchez-Cañizares and López-Guzmán, 2012), analysed the factors that influence gastronomic experiences (Kim and Jang, 2016) and segmented the gastronomic tourism market (Levitt et al , 2019; Madaleno et al , 2019; Pérez-Gálvez et al , 2020; Correia et al , 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Fewer studies adopt the a posteriori approach. These have segmented tourists by their attitudes towards local gastronomy (Pérez-Gálvez et al , 2020), culinary preferences regarding local food (Upadhyay and Sharma, 2014) and past culinary experiences and attitudes towards food-related behaviour (Yun et al , 2011). Other a posteriori research has used attitudes, behavioural intentions and travel planning behaviours based on food involvement and motivation (Levitt et al , 2019), as well as motivation and satisfaction (Correia et al , 2009) to segment tourists.…”

Section: Introductionmentioning

confidence: 99%

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Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Santos

Pereira

et al. 2020

IJCHM

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Purpose Little is known about how tourists’ eating habits change between everyday life and holidays. This study aims to identify market segments based on changes in food consumption and experiences of a sun-and-sea destination’s local food. The authors evaluate to what extent tourists consume local food and assess the contribution of local food experiences to the tourists’ overall experience. Design/methodology/approach The target population was all tourists visiting the Algarve in the Summer 2018 and included both domestic and international sun-and-sea tourists. A sample of 378 valid questionnaires was collected. Data analysis included descriptive analysis, statistical tests and cluster analysis. Findings Cluster analysis identified three segments: non-foodies, selective foodies and local gastronomy foodies. Results indicate that tourists change their eating habits during holidays, eating significantly more seafood and fish and less legumes, meat, fast food and cereals and their derivatives. International and domestic sun-and-sea tourists reported that eating local food contributes significantly to their overall tourism experience. Practical implications Sun-and-sea destinations should promote the offer of local dishes, especially those that include locally produced fish and seafood, to improve the tourist experience, differentiate the destination and increase sustainability. Originality/value The authors address three identified research gaps: a posteriori segmentation based on tourists’ food consumption behaviour; measurement of changes in eating practices between home and in a sun-and-sea destination; and assessment of the role of food experiences to overall tourism experience of tourists visiting a sun-and-sea destination.

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Section: Discussionmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Santos

Pereira

et al. 2020

IJCHM

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Gastrotourists' profiles through their motivations, opinions, and perceptions: An artificial neural networks approach

Solano‐Sánchez,

Mora,

Hidalgo‐Fernández

et al. 2024

Journal of Tourism Research

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Currently, tourists consider their satisfaction by keeping in mind their gastronomic experience in the place, especially in destinations with historical and cultural symbolism. This research aims to elaborate an artificial neural network that estimates the changes in the sociodemographic characteristics of gastronomic tourists (gender, age, educational level and income) from questions about motivations, perceptions and opinions about gastronomic tourism. This model can build ‘composite sketches’ or estimations of the profiles based on their replies on the topic incorporated into the artificial neural network model, which can be easily customised by the researcher and is helpful in the development and adaptation of gastronomic tourism products and services. Knowing the relationships between the different opinions, motivations and perceptions that gastrotourists have and their sociodemographic profile is essential to better understand the phenomenon of gastronomic tourism and optimise the management of businesses dedicated to it, as well as public agents promoting local gastronomy.

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The Other Half of Urban Tourism: Research Directions in the Global South

Rogerson

2021

GeoJournal Library

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Segmentation of Tourists that Visit the City of Popayán (Colombia) according to Their Interest in Its Gastronomy

Cited by 18 publications

References 37 publications

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Local food and changes in tourist eating habits in a sun-and-sea destination: a segmentation approach

Gastrotourists' profiles through their motivations, opinions, and perceptions: An artificial neural networks approach

The Other Half of Urban Tourism: Research Directions in the Global South

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