This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value and behavioral intentions.
The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized, and hypotheses were proposed. The main survey was conducted using a large sample of 1,323 tourists in Hong Kong.
“Food quality”, “food novelty” and “restaurant quality” significantly affected “emotional” and “epistemic benefit”. “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention”, while “epistemic benefit” only influenced “consumption value”.
Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds.
This study proposed and empirically tested a new model of tourists’ local food consumption, including two benefits, consumption value and behavioral intention.
The work described in this paper was fully supported by a grant from the Research Grants council of the Hong Kong special Administrative Region, China (Project No. PolyU156045/15B).
Kim, S. and Choe, J. (2019), "Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists", International Journal of Contemporary Hospitality Management, Vol. 31 No. 1, pp. 123-140. https://doi.org/10.1108/IJCHM-10-2017-0661Download as .RIS
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