TY  - JOUR
AB  - 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.
VL  - 31
IS  - 7
SN  - 0959-6119
DO  - 10.1108/IJCHM-05-2018-0443
UR  - https://doi.org/10.1108/IJCHM-05-2018-0443
AU  - Kim Og Yeon
AU  - Seo Sunhee
AU  - Nurhidayati Vieta Annisa
PY  - 2019
Y1  - 2019/01/01
TI  - Scale to measure tourist value of destination restaurant service
T2  - International Journal of Contemporary Hospitality Management
PB  - Emerald Publishing Limited
SP  - 2827
EP  - 2844
Y2  - 2024/04/26
ER  -