Tourists’ Approach to Local Food

Sengel, Tarık; Karagoz, Ayşen; Çetin, Gürel; Dinçer, Fatma İstanbullu; Ertuğral, Suna Muğan; Balik, Mehtap

doi:10.1016/j.sbspro.2015.06.485

Cited by 116 publications

(86 citation statements)

References 34 publications

(47 reference statements)

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“…The proper identification of the different needs of the different tourist segments eases a better design of a restaurant's range of cuisine (Sengel, Karagoz, Cetin, Dincer, Ertugral & Balık., 2015). Despite its importance, the study of the different characteristics of tourists and their perception of the service offered by a restaurant has scarcely been discussed in the literature.…”

Section: Factors Influencing Tourists' Gastronomic Behaviourmentioning

confidence: 99%

“…In addition to the category of the restaurant, its decoration, music, lighting and architecture are accepted as elements of the physical environment (Yuksel & Yuksel, 2003). Travelling is considered as a way of escaping from routine (Smith, 1994), so tourists prefer to eat at authentic and special places rather than in restaurants belonging to international chains (Sengel et al, 2015).…”

Section: Motivational Factorsmentioning

confidence: 99%

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Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

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Purpose: The main aim of this research is to characterize the tourists visiting top-level restaurants to ascertain the profile of this type of customer, their behaviour and their influence on the destinations where they are located.Design/methodology: During the months of July to December 2016, a survey was conducted on a sample of 187 tourists who had visited Michelin-starred restaurants in order to highlight the most valued aspects during the process of choosing, consulting and booking the top-level restaurant service. FindingsThe results reveal the existence of two segments whose behaviour is different, where the individuals of the first consider the culinary experience as the main reason for their tourist visit to the destination. In contrast, the second segment considers that their visit to the destination is the main reason for their tourism. Moreover, the diners from both segments display different behaviour in terms of their post-purchase, recommendation and intention to return behaviour and the perception of the status with which their visit to the restaurant provides them. Research limitations/implications:The main limitation of this research is the fact that only the responses of tourists who have visited top-level restaurants in Spain have been studied Practical implications:The results of this study may help both the managers of restaurants of a certain level and the public authorities responsible for tourism to make decisions, since these types of restaurants are becoming tourist resources of the first order. Social implications:Knowledge of the diner could facilitate the optimal management of the restaurant and help orient it as a tourist resource. In certain areas such a resource can become a pole of tourist attraction and contribute towards territorial balance thanks to the positive externalities it generates in the territory where such establishments are located.Originality/value: the present research focuses on the study of the behaviour of the culinary tourist in an increasingly popular type of tourism with high added value. Culinary tourism is also enormously important in the economy of the destination and for territorial development. Therefore, this work may be of interest both for public authorities and the managers of this type of restaurant, and to create synergies between the two. This work comes to fill a gap in the literature of segmentation in the restoration, since there are few researches that focus on segmentation according to consumer's motivations and perceptions, and none focus on its relationship to tourism at the destination.-332-Intangible Capital -https://doi

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Section: Factors Influencing Tourists' Gastronomic Behaviourmentioning

confidence: 99%

Section: Motivational Factorsmentioning

confidence: 99%

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Ramón

Fransi

Ferrer-Rosell

et al. 2018

View full text Add to dashboard Cite

show abstract

“…It can be said that the market's provision of both old-fashioned food and contemporarystyled dishes responds to a variety of visitors' desire to engage in local food (Sengel et al 2015). As explained by the municipality of Amphawa (interview 2012), younger visitors are less willing to try traditional food products.…”

Section: Cultural Contributionsmentioning

confidence: 99%

Gastronomic experience as a community development driver: the study of Amphawa Floating Market as community-based culinary tourism destination

Lunchaprasith¹

2017

AJTR

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This paper investigates the connection between culinary tourism and community development through a case study of Amphawa Floating Market, a touristic evening market in Samutsongkram, Thailand, that has been developed in an economically depressed historic trade community. It aims to examine the role of gastronomic experiences offered in the market as a means of improving the well-being of local residents, and critically discuss the potential for the market to become a viable community-based culinary tourism destination. The research involved a number of field trips to Amphawa Floating Market during 2012-2014, during which venue observation was undertaken and semi-structured interviews conducted with local stakeholders, including members of the management unit, food traders and visitors. The paper reveals that gastronomic experiences in which the locals actively take part in the construction and promotion, have positive economic, social and cultural impacts on Amphawa District. Nevertheless, the commodification of food as a tourism offering has negative impacts on the host community and can, to an extent, threaten the quality of experiences, and these shortcomings need to be addressed to assure the long-term commercial viability of the attraction. The research found that Amphawa Floating Market could benefit from the significance of food as a primary tourist experience, the quality of locally-available culinary resources, the strong embeddedness of food in the context of domestic leisure, and the emerging significance of food in the promotional strategy of Thai tourism. Nevertheless, factors that impede the market's positioning as gastronomic attraction should be addressed.

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“…Hall, as cited by [5] stated that in food tourism there is a different type of customers; customers who think food as part of travel, and customers who seek destinations according to the tastes of the food in the destinations. Torres in [5] argued that when some travelers go to a place, they prefer to buy the same food as in their homes.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Costumer Ethnocentrism on Tourists’ Purchase Decision

Andari¹,

Abdullah²,

Aulia³

2019

Proceedings of the 3rd International Seminar on Tourism (ISOT 2018)

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The purpose of this Study was to investigate the effect of costumer ethnocentrism on purchase decision of a specific type of food. The concept of costumer ethnocentrism itself has been a phenomenon in developing countries as well as in Indonesia. It is necessary to conduct a study to find out the tendency of tourist in choosing what they eat when they travel. As one of the most famous ethnic food in Indonesia, Padang food, becomes the main reason why this study was conducted. It originally comes from West Sumatra. Therefore, this study examined the influence of west java tourist ethnocentrism in purchasing Padang food while they were outside their province, specifically who came to Jakarta Capital Special Region. The method used was an explanatory survey. This study took 200 respondents as the sample, and all of them were West Java tourists who visited Jakarta Capital Special Region. The Data were analyzed by using multiple regressions analysis. The result indicated that simultaneously, all the three dimensions in customer ethnocentrism influence tourists' purchase decision. Keywords-customer ethnocentrism; purchase decision3rd International Seminar on Tourism (ISOT 2018)

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Tourists’ Approach to Local Food

Cited by 116 publications

References 34 publications

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Behaviour of culinary tourists: A segmentation study of diners at top-level restaurants

Gastronomic experience as a community development driver: the study of Amphawa Floating Market as community-based culinary tourism destination

The Effect of Costumer Ethnocentrism on Tourists’ Purchase Decision

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