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Scale to measure tourist value of destination restaurant service

Og Yeon Kim (Ewha Womans University, Seoul, Republic of Korea)
Sunhee Seo (Department of Nutritional Sciences and Food Management, Ewha Womans University, Seoul, Republic of Korea)
Vieta Annisa Nurhidayati (Department of Nutritional Sciences and Food Management, Ewha Womans University, Seoul, Republic of Korea)

International Journal of Contemporary Hospitality Management

ISSN: 0959-6119

Article publication date: 7 June 2019

Issue publication date: 4 September 2019

Abstract

Purpose

The purpose of this study is to develop a measurement scale to explain how international tourists, as consumers at destination restaurants, evaluate their dining experiences.

Design/methodology/approach

The measurement scale was developed using a three-stage process: initial item generation, scale development and scale evaluation. A total of 369 self-administered questionnaires validated the developed scale.

Findings

The results showed five dimensions of value of destination restaurant services: service quality value, authentic experience value, emotional experience value, social value and utility value. The scale, comprising 40 items, was reliable and valid for assessing the value of destination restaurant services.

Research limitations/implications

This scale revealed new items that help explain the value of various destination restaurant services among international tourists. The developed scale could be used to extend the research model with antecedents of value and consequences of value for destination restaurant services.

Practical implications

Considering the popularity of food tourism among international tourists, the developed scale should be useful in assessing how tourists value destination restaurant services, thereby helping restaurant managers create effective marketing strategies.

Originality/value

This study contributes with a new, reliable and valid measurement scale that was specifically developed to address the unique value of destination restaurant services.

Keywords

Citation

Kim, O.Y., Seo, S. and Nurhidayati, V.A. (2019), "Scale to measure tourist value of destination restaurant service", International Journal of Contemporary Hospitality Management, Vol. 31 No. 7, pp. 2827-2844. https://doi.org/10.1108/IJCHM-05-2018-0443

Publisher

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Emerald Publishing Limited

Copyright © 2019, Emerald Publishing Limited