Gastronomy tourism destinations: developing a scale to measure tourists’ perceived attributes
Abstract
Purpose
This study emphasizes the growing significance of destination attributes in shaping the experiences and behaviours of gastronomy and culinary tourists. Understanding both core and complementary attributes of a gastronomy tourism destination is crucial for its sustainable development. However, there is a lack of a reliable measurement for tourists’ perceived attributes of gastronomy tourism destinations (PAGTD). Therefore, the purpose of this study is to develop a scale to measure tourists’ PAGTD.
Design/methodology/approach
The study systematically followed the scale development and validation process, using three samples (Sample 1, n = 200; Sample 2, n = 204; and Sample 3, n = 204) to establish the psychometric properties of the proposed PAGTD scale.
Findings
The validated scale comprises five dimensions, namely, food culture, food sensations, food cooking, service environment, and food price & quality, encompassing a total of 22 measurement items.
Originality/value
This research significantly contributes to the gastronomy tourism literature by elucidating the dimensionality of PAGTD and validating the PAGTD scale.
目标
目的地属性对美食游客的体验和行为的影响日渐凸显。理解美食旅游目的地的核心属性和补充属性对目的地可持续发展至关重要。然而, 目前还缺乏一份测量游客感知的美食旅游目的地属性（PAGTD）的量表。因此, 本文旨在开发并验证游客感知的美食旅游目的地属性量表（PAGTD量表）。
设计/方法
本文严格遵循量表开发与验证的程序, 利用三份样本（样本1, n=200; 样本2, n=204; 样本3, n=204）建立了PAGTD量表的信度和效度。
研究结果
经过验证, PAGTD量表包括5个维度：美食文化、美食感官因素、美食烹饪、服务环境、美食价格与质量, 共计22个测项。
原创性/价值
本文不仅阐明了游客感知的美食旅游目的地属性的多维结构, 还开发并验证了一份具有良好信效度的PAGTD量表。
Objetivo
Este estudio hace hincapié en la creciente importancia de los atributos de los destinos a la hora de configurar las experiencias y los comportamientos de los turistas gastronómicos y culinarios. Comprender tanto los atributos principales como los complementarios de un destino turístico gastronómico es crucial para su desarrollo sostenible. Sin embargo, se carece de una medición fiable de los atributos percibidos por los turistas de los destinos de turismo gastronómico (PAGTD). Por lo tanto, el objetivo de este estudio es desarrollar una escala para medir los PAGTD de los turistas.
Diseño/metodología/enfoque
El estudio siguió sistemáticamente el proceso de desarrollo y validación de la escala, utilizando tres muestras (Muestra 1, n=200; Muestra 2, n=204; y Muestra 3, n=204) para establecer las propiedades psicométricas de la escala PAGTD propuesta.
Resultados
La escala validada comprende cinco dimensiones: saber, cultura alimentaria, sensaciones alimentarias, cocina de los alimentos, entorno del servicio y precio y calidad de los alimentos, que abarcan un total de 22 ítems de medición.
Originalidad/valor
Esta investigación contribuye significativamente a la literatura sobre turismo gastronómico al dilucidar la dimensionalidad del PAGTD y validar la escala PAGTD.
Keywords
Acknowledgements
The work was supported by the National Natural Science Foundation of China (grant number: 41971172].
Declaration of Generative AI and AI-assisted technologies in the writing process: During the preparation of this work the authors used ChatGPT to improve the clarity and readability of the paper. After using this AI tool, the authors reviewed and edited the content as needed and take full responsibility for the content of the publication.
Declaration of interest statement: None.
Author contribution notes: Prof. Ganghua Chen – research design, data analysis, manuscript writing; Ms Jingmei Xu – research design, data collection, data analysis, manuscript writing; Prof. Songshan (Sam) Huang – research design, manuscript writing.
Citation
Chen, G., Xu, J. and Huang, S.(S). (2024), "Gastronomy tourism destinations: developing a scale to measure tourists’ perceived attributes", Tourism Review, Vol. ahead-of-print No. ahead-of-print. https://doi.org/10.1108/TR-04-2024-0271
Publisher
:Emerald Publishing Limited
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