The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals

Kim, Yeong Gug; Suh, Bo Won; Eves, Anita

doi:10.1016/j.ijhm.2009.10.015

Cited by 258 publications

(230 citation statements)

References 43 publications

(119 reference statements)

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“…In the hotel industry, Kim et al (2008) found that perceived value mediates the relationship between perceived quality and revisit intention. Similarly, Yoon et al (2010) found a relationship between quality, value, and satisfaction among festival attendees (see also Kim et al, 2010b for an extension to food-centered events). Our findings suggest that, although perceived value has been widely studied, applications outside the restaurant industry have not kept pace and should thus be further explored.…”

Section: Perceived Value and Satisfactionmentioning

confidence: 86%

Hospitality marketing research: Recent trends and future directions

Line

Runyan

2012

International Journal of Hospitality Management

190

151

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Section: Perceived Value and Satisfactionmentioning

confidence: 86%

Hospitality marketing research: Recent trends and future directions

Line

Runyan

2012

International Journal of Hospitality Management

190

151

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“…However, they were judged to be somewhat more highly involved with food than general food consumers, with special interests in cooking and taste judging. A study by Kim, Suh, and Eves (2010) employed an on-site survey with 335 visitors attending the Gwangju Kimchi (local food) Festival in South Korea showed that food neophobia, or the fear of new foods, had a negative effect on satisfaction and loyalty while involvement with food had a positive relationship with loyalty, and satisfaction and loyalty showed a significant positive relationship. Thus, an emerging body of work suggests that individuals highly involved with food featuring wine and food, and one themed on wild food.…”

Section: Profiling Food Event Attendeesmentioning

confidence: 99%

Food Events in Lifestyle and Travel

Getz¹,

Andersson²,

Vujicic³

et al. 2015

Event Management

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A large-scale survey of food lovers revealed the critical importance of planned events in their lifestyles and travel. Details provided in this article include participation frequencies for various food-related events, segmentation based on food-event attendance, and the differences between segments in terms of preferences for enjoyment events versus learning events. The small segment most likely to travel for food experiences, called dynamic foodies, prefers specialist learning events. The much larger segment, called active foodies, prefers enjoyment events, suggesting that higher levels of involvement translate into demand for more specialized benefits. Conclusions are drawn for food events and their marketing, and for destination development and marketing to food tourists. Research needs are identified.

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“…Research into the relationship between personality and food choice behaviour is even less developed (Kim, Suh, & Eves, 2010). Although, some decision frameworks have indicated that personality traits are an important element in terms of the tourists' local food consumption behaviour, they have not been previously used in empirical studies.…”

Section: Statement Of Research Problemmentioning

confidence: 99%

“…The growth of the food tourism research during this period largely contributed to the recognition of the importance and necessity of food tourism for both tourists and the travel destination. A number of authors highlighted that local food is a significant attraction for tourists and helps to enrich their travel experience (Cohen & Avieli, 2004;Kim et al, 2010;Kivela & Crotts, 2005). Moreover, local food provides a competitive edge for a destination struggling with tourism development and further boosts local economy (Mak et al, 2012).…”

Section: The Development Of Food Tourism Researchmentioning

confidence: 99%

Food tourism: consumer behaviour in relation to traditional food

Hsu¹

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Traditionally, sun, sea, and sand are the major reasons why tourists travel, however, in postmodern tourism, tourism products are no longer restricted by these types of natural resources. In order to extend the tourism life cycle and to attract more inbound tourists from overseas, more and more niche markets are developing. One such market that has been highlighted recently is food tourism. Over the past two decades, food tourism is emerging as an area of practical interest for both the host country and tourists as food is an inevitable experience at the travel destination.Food, unlike other natural resources can be provided year-round by utilizing local ingredients.For destination managers there is a need to develop a sense of regional distinctiveness and to maintain the local cultural traditions of their regions. For tourists, food provides the tourists with a novel experience and the chance to become more deeply involved in the local culture and traditions.Accordingly, because of the benefits of food tourism, it has also created interest among scholars to investigate in greater depth. However, even though the study of tourism is increasing, research issues and topics are still somewhat limited. At this stage, there is still a lack of research regarding the tourist's traditional food consumption behaviour. In redressing this omission, this study examines consumer choice behaviour of traditional Taiwanese foods. The specific objectives of this study are to: firstly, explore the food choice behaviour in relation to traditional food; secondly, to examine the impact of personality traits on tourists' traditional food choice behaviour. After a review of the literature, the theory of planned behaviour (TPB) was selected to help explain tourists' traditional food buying behaviour. This theory of TPB was used as it explained human's behaviour from the perspective of the attitude-behaviour relationship and allows the researcher to conduct empirically based research. Furthermore, personality traits have been regarded as an important factor that influences people's food choice behaviour. Therefore, in order to examine the influence of food tourism, two personality traits, food neophobia and sensation-seeking have been examined in this study.A quantitative research study design was adopted which was based on the postpostivism paradigm. A pilot survey was conducted in Australia involving 149 respondents to confirm the iii validity and reliability of the six scales used in the pilot study. As a result, the final questionnaire consisted of a total of 44 items in six different scales and two open-ended questions. The final survey was conducted using face-to-face interviews in Taiwan, with Caucasian tourists using a convenience sampling design. This resulted in 389 completed questionnaires. SPSS version 21 and AMOS version 21 were employed to analyse the numeric data and to test the hypotheses.Statistical techniques used with the pilot survey data included item analysis, reliability, and exploratory factor analysis. Fo...

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The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals

Cited by 258 publications

References 43 publications

Hospitality marketing research: Recent trends and future directions

Hospitality marketing research: Recent trends and future directions

Food Events in Lifestyle and Travel

Food tourism: consumer behaviour in relation to traditional food

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