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Egyptian food experience of international visitors: a multidimensional approach

Mohamed E.A. Mohamed (School of Hospitality and Tourism Management, Purdue University, West Lafayette, Indiana, USA and Department of Hotel Studies, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt)
Mahamoud M. Hewedi (Department of Hotel Studies, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt)
Xinran Lehto (School of Hospitality and Tourism Management, Purdue University, West Lafayette, Indiana, USA)
Magdy Maayouf (Department of Hotel Studies, Faculty of Tourism and Hotels, Fayoum University, Fayoum, Egypt)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 29 June 2020

Issue publication date: 4 August 2020

1654

Abstract

Purpose

Using destination brand experience as a conceptual lens and data evidence from international visitors to Egypt, the purpose of this study is to examine the relative impact of the various dimensions of local food experience on tourist overall food satisfaction and destination revisit intention.

Design/methodology/approach

Data from a convenience sample of international visitors to Cairo, Egypt, (N = 302) was quantitatively analyzed using the structural equation modeling approach to test the relationships among constructs.

Findings

Empirical results reveal that three components of destination food experiences – sensory, affective and behavioral – effectively explain tourists’ food satisfaction and destination revisit intention, while intellectual food experience was reported to only influence destination revisit intention. Interestingly, the effect of food experience satisfaction on destination revisit intention was not significant.

Research limitations/implications

This study identifies local food experience aspects that require to be managed at a strategic level and provides guidelines on how these aspects can be effectively managed.

Originality/value

This study is the first empirical application of a multidimensional experience model to the context of tourists’ local food experience; it identifies the multifaceted characteristics of local food experience that deserve scholars’ and marketers’ attention.

Keywords

Acknowledgements

This research is financially supported by the Egyptian Ministry of Higher Education. The authors appreciate Oncy Shaheen for his assistance in data collection for this study.

Citation

Mohamed, M.E.A., Hewedi, M.M., Lehto, X. and Maayouf, M. (2020), "Egyptian food experience of international visitors: a multidimensional approach", International Journal of Contemporary Hospitality Management, Vol. 32 No. 8, pp. 2593-2611. https://doi.org/10.1108/IJCHM-02-2020-0136

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

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