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http://hdl.handle.net/10397/94501
Title: | Gastronomy experiential traits and their effects on intentions for recommendation : a fuzzy set approach | Authors: | Correia, A Kim, SS Kozak, M |
Issue Date: | May-2020 | Source: | International journal of tourism research, May-June 2020, v. 22, no. 3, p. 351-363 | Abstract: | Local food is a motivation that drives international tourists to visit a certain destination and to enrich their experiential quality. Although considerable effort has been exerted in investigating the relationship between the importance of local food and satisfaction and future intentions, no study has explored gastronomical experience by using fuzzy set analysis. The present study aims to explore the influence of local food attributes on customer satisfaction and intentions to recommend through a fuzzy set analysis. This study uses empirical data from 1,376 international tourists visiting Hong Kong. Findings suggest that the attributes of local food and their influence on the intentions to recommend vary in accordance with the type of restaurants operating in Hong Kong. The results of this study shed practical implications, such as the development of different symbolic meanings of gastronomy and service for international diners at different restaurants. | Keywords: | Experiential traits Future intention Gastronomy tourism Local food Tourist experience |
Publisher: | John Wiley & Sons | Journal: | International journal of tourism research | ISSN: | 1099-2340 | EISSN: | 1522-1970 | DOI: | 10.1002/jtr.2340 | Rights: | © 2019 John Wiley & Sons, Ltd. This is the peer reviewed version of the following article: Correia, A., Kim, S. S., & Kozak, M. (2020). Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach. International Journal of Tourism Research, 22(3), 351-363, which has been published in final form at https://doi.org/10.1002/jtr.2340. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions. This article may not be enhanced, enriched or otherwise transformed into a derivative work, without express permission from Wiley or by statutory rights under applicable legislation. Copyright notices must not be removed, obscured or modified. The article must be linked to Wiley’s version of record on Wiley Online Library and any embedding, framing or otherwise making available the article or pages thereof by third parties from platforms, services and websites other than Wiley Online Library must be prohibited. |
Appears in Collections: | Journal/Magazine Article |
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Correia_Gastronomy_Experiential_Traits.pdf | Pre-Published version | 978.53 kB | Adobe PDF | View/Open |
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