Search results
1 – 10 of 627Salvador Moral-Cuadra, Juan Carlos Martín, Concepción Román and Tomás López-Guzmán
The main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve…
Abstract
Purpose
The main objective of this research is to establish an integrated model of gastronomy tourism to help some of the main public and private stakeholders design strategies to improve tourists' gastronomic experience and satisfaction, taking gastronomic motivations as a starting point. Furthermore, the difference between destination satisfaction and gastronomic satisfaction has been established in order to determine the degree to which each one influences loyalty towards the destination.
Design/methodology/approach
After detailing the theoretical framework for the development of the hypotheses, the study was carried out using a quantitative methodology based on structural equation modelling (SEM). The final sample consisted of 710 tourists who visited Córdoba, Spain – a world heritage city of international renown.
Findings
Results indicate that gastronomic motivations, gastronomic experience and destination satisfaction have a direct influence on loyalty towards a destination. Also, destination satisfaction is found to play a mediating role in the relationship between gastronomic experience and loyalty towards the destination. Differences between destination and gastronomic satisfaction have been evidenced. For fostering a tourist's loyalty towards a destination, gastronomic satisfaction alone is not enough; other elements inherent to the destination itself are necessary for full loyalty, whether attitudinal or behavioural.
Originality/value
Correctly identifying tourist motivations can help managers of Destination Management Organizations (DMOs) to develop tailored marketing and communication campaigns that boost return visits to the destination or recommendations to family and friends. DMOs need to be aware that DMOs cannot overlook elements such as safety, hospitality or destination cleanliness at the expense of gastronomic satisfaction.
Details
Keywords
José Valverde-Roda, Miguel Jesús Medina Viruel, Lucía Castaño Prieto and Miguel Ángel Solano Sánchez
Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to…
Abstract
Purpose
Gastronomy can be a key destination choice factor. As tourists, people will be able to learn more about the culture of the place through its culinary assets. This paper aims to analyse the interest and the gastronomic motivations of tourists to the city of Granada (Spain), where two important UNESCO World Heritage Sites (WHS) are included.
Design/methodology/approach
To achieve the aim of this study, fieldwork was carried out on a representative sample of tourists in Granada (Spain). Specifically, a total of 1,612 valid surveys were filled out in culinary establishments and historical sites. In these surveys, the opinion of tourists regarding gastronomy and their motivations when travelling was assessed.
Findings
The results of this research allow to make a segmentation of tourists into three groups according to their position and their interest in gastronomy based on their destination choice, distinguishing among survivors, enjoyers and experiencers’ tourists. Additionally, it is confirmed that gastronomy is shaped as a motivation that influences the level of tourist satisfaction, performing as a differentiating element that can help increase the competitiveness of the destination.
Originality/value
This research contributes to the scarce academic literature on tourism experiences in a city with WHS recognitions. This study confirms the existence of a relationship between gastronomic motivations and the level of satisfaction achieved by tourists who visit the city of Granada, where no similar studies were found. In addition, this work confirms the connection between gastronomy and culture.
Details
Keywords
Gurkan Akdag, Ozan Guler, Ali Dalgic, Sercan Benli and A. Celil Cakici
The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences…
Abstract
Purpose
The purpose of this paper is to discover the common and differentiating food factors that affect tourists’ gastronomy satisfaction by comparing tourists’ gastronomic experiences at two culinary destinations in the Mediterranean region.
Design/methodology/approach
A total of 396 usable questionnaires were collected using a convenience sampling method from Cordoba (Spain) and Hatay (Turkey). The data were analysed through descriptive and multivariate analysis methods, including frequency analysis, multiple independent samples t-tests, χ2 analysis and multiple regression analyses.
Findings
The results indicate that both of the destinations primarily attract existential type gastronomic tourists; however, they also attract recreational and diversionary types of tourist, particularly in Cordoba. From the perspective of Mediterranean cuisine, food quality and traditional gastronomy were determined to be common crucial factors for tourists’ food consumption satisfaction, which outweighs the effects of price, facilities and atmosphere. In addition, service and hospitality and innovation and new tastes in the dishes are the significant factors; however, factors vary according to the destination.
Originality/value
This study makes a significant contribution to the field food tourism by identifying common significant and insignificant and differentiating food factors that affect tourists’ gastronomic satisfaction in culinary destinations within the same geographical region. The results have the potential to provide a broader perspective for destination marketers and culinary establishments.
Details
Keywords
Emrah Keskin, Ozgur Yayla, Nevres Sezen and Bekir Bora Dedeoğlu
Gastronomic festivals are important events to bring people together around food-themed activities. This study aimed at determining the relationships between festival quality…
Abstract
Purpose
Gastronomic festivals are important events to bring people together around food-themed activities. This study aimed at determining the relationships between festival quality, memorable food experience, loyalty, behavioral intention, hedonic well-being, and eudaimonic well-being. In this study, festival quality is the independent variable that affects the memorable food experience, the memorable food experience is the independent variable that affects loyalty, and loyalty is the independent variable that affects behavioral intent. Hedonic well-being and eudaimonic well-being are moderating variables. Behavioral intention is the dependent variable, while memorable food experience and loyalty are both dependent and independent variables.
Design/methodology/approach
The population consisted of local tourists visiting Orange Blossom Carnival held in Adana, Turkey. The survey technique and the convenience sampling method were preferred and 545 data were obtained.
Findings
The analysis results showed that all dimensions of the memorable food experience are strongly affected by festival quality. Plus, superior service approach and high value perception dimensions of the memorable food experience have significant effects on loyalty. Furthermore, destination loyalty was found to have a strong effect on behavioral intentions. Moreover, higher levels of Hedonic well-being (HWB) and Eudomenic well-being (EWB) were found to increase the effect of loyalty on behavioral intention; accordingly, the moderator roles of HWB and EWB were determined.
Practical implications
This article provides information that the memorable dining experiences of festival visitors who attend the Orange Blossom Carnival in Adana affect the quality of the festival and their intentions to loyalty. In addition, in the study, it was found that the well-being of carnival visitors had a moderating role in the effect of their loyalty on their behavioral intentions. Therefore, this article provides information on how the food experiences and well-being of the visitors at the gastronomy festival will affect which factors.
Originality/value
According to the findings, gastronomy-based events may affect tourists’ experiences, and tourists’ psychological well-being affects loyalty and behavioral intentions. Destination management organizations can learn about gastronomy-based festivals. The results of the study include a number of theoretical and practical findings for destination management organizations, festival managers, policy makers and academics working in the literature.
Details
Keywords
Jesús Claudio Pérez Gálvez, Pablo Torres-Matovelle, Gina Molina-Molina and Francisco González Santa Cruz
Gastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has become a…
Abstract
Purpose
Gastronomy is currently becoming a predominant factor for understanding and taking part in the cultural heritage of a destination. The enjoyment of culinary pleasures has become a primary motivating factor when choosing a travel destination. Gastronomy is, therefore, a fundamental part of the satisfaction that the traveller experiences when visiting a location.
Design/methodology/approach
Data collection for the research was based on the completion of fieldwork with a sample of tourists who visited the Ecuadorian province of Manabí. Based on this understanding and completed fieldwork, the study analyses the gastronomic experiences of tourists visiting the province of Manabí (Ecuador).
Findings
study shows the existence of three types of tourists, based on their higher or lower interest in the local gastronomy when travelling: survivors, enjoyers and experiencers. The results also reveal that there are different levels of satisfaction regarding local gastronomy in terms of interest and the previous cultural motivation of the tourist.
Practical implications
The characterisation of the different tourist segments identified and the assessments that these dictate regarding the destination’s gastronomy allow tourist managers to develop and offer tourist products adapted to the wishes and needs of tourists.
Originality/value
Research involves the innovation in the use of segmentation models for culinary tourism widely considered in Europe but applied in this case to developing countries in Latin America.
Details
Keywords
Tomás López-Guzmán, Claudia Patricia Uribe Lotero, Jesús Claudio Pérez Gálvez and Ingrid Ríos Rivera
The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect…
Abstract
Purpose
The purpose of this paper is the segmentation of the tourists who visit a gastronomic festival in the city of Guayaquil, Ecuador, in accordance with their perceptions with respect to gastronomy.
Design/methodology/approach
To achieve this objective, the methodology used in this research has been the application of a multivariate technique of grouping items and the realisation of a post hoc single variate ANOVA analysis.
Findings
The principal conclusions resulting from this research are focussed on the segmentation of the tourists in three different groups and how the travellers’ interest in gastronomy leads to greater satisfaction with the destination.
Practical implications
The main practical implications are centred on better understanding of the key factors of how gastronomy can reinforce a tourist destination and produce greater satisfaction for the traveller.
Originality/value
Gastronomy is used as a source of inspiration in tourist destinations. This research reinforces this theme, taking on the study of a gastronomic festival in an important business destination, such as the city of Guayaquil, in a geographic area, Latin America, characterised by a recognised gastronomy but still little studied in the scientific literature.
Details
Keywords
Kaushik Samaddar and Sanjana Mondal
Food not only satisfies the need and nourishes positive experiences but also enhances involvement with the cultural, social and environmental attributes of a destination. As urban…
Abstract
Purpose
Food not only satisfies the need and nourishes positive experiences but also enhances involvement with the cultural, social and environmental attributes of a destination. As urban tourism is embracing sustainable consumption practices (SCP), this study aims to explore tourist’s responsible behaviour by embracing traditional gastronomic delicacies. More specifically, it pinpoints the driving forces behind why people choose traditional gastronomic delights.
Design/methodology/approach
The study adopted the triangulation method involving the grounded theory approach (GTA) attained through a series of focus group discussions followed by the survey method taking an emerging economy’s perspective (India and Bangladesh). This study accords equal importance to both the demand and supply perspectives of gastronomic tourism and its stakeholders.
Findings
Critical dimensions such as travel motivation, tourist expectations, socio-economic perspectives, mindful consumption, sustainable marketing efforts and community awareness were identified as major influencers towards traditional gastronomic delicacies.
Practical implications
The present study bears significance to the urban developers, policymakers, marketers, regional tourism bodies and tour operators in promoting urban gastronomic cultures through marketing traditional delicacies for sustainable development of the evolving gastronomic industry in India and Bangladesh.
Originality/value
This study makes a novel attempt in exploring critical dimensions in an evolving gastronomic industry by blending an innovative qualitative research methodology like GTA supported by the empirical validation process (quantitative). It proposes a theoretical framework for further advancement of gastronomic and urban tourism towards a SCP.
Details
Keywords
Sandra Sanchez-Cañizares and Ana M Castillo-Canalejo
The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the…
Abstract
Purpose
The purpose of this paper is to determine the role of gastronomy as a destination attraction, tourists’ perception of culinary tourism, its influence on satisfaction with the trip, and the economic value tourist’s attach to the opportunity to try traditional cuisine. The paper also examines possible sociocultural differences between different tourist segments according to how they rate gastronomy in their motivations for travel.
Design/methodology/approach
Data were collected by means of 392 questionnaires distributed in Ljubjlana (Slovenia) and Cordoba (Spain). Various bivariate and multivariate statistical techniques are used to perform a comprehensive econometric study.
Findings
Tourists exhibit greater interest in gastronomy as a travel motivation in the Spanish city, where they value aspects related to this activity more positively. However, the willingness to pay more to try traditional food is similar in both cities. No sociodemographic differences were found between the segments regarding the importance of gastronomy as a travel motivation.
Research limitations/implications
Restaurateurs, hospitality associations, and other public or private stakeholders engaged in culinary tourism can benefit from this type of analysis. The study reveals the need to improve language skills, human capital formation, and the innovation of traditional dishes in the Spanish sample. It also shows that the future of culinary tourism in Slovenia will depend on enhancing the international visibility of this emerging tourism sector.
Originality/value
Successful strategies to promote culinary tourism must take into account the views of its main target group, tourists. Many studies analyzing tourist profiles are mainly qualitative, with few providing a cross-country comparison. This analysis provides a comprehensive, quantitative econometric approach to tourists’ opinions, and compares two different countries that differ in terms of their international visibility regarding this type of activity; specifically, Spain, which is a consolidated and world-renowned culinary tourism destination, and Slovenia, which is in the process of developing a culinary tourism project. Segmenting tourists based on their interest in culinary tourism also allows designing promotional strategies specifically tailored to each segment.
Details
Keywords
Nimit Soonsan, Panuwat Phakdee-auksorn and Pornchai Suksirisopon
The research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.
Abstract
Purpose
The research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.
Design/methodology/approach
The first step is, the item generation, which includes an in-depth interview. Secondly, scale purification includes the exploratory factor analysis, which generates a preliminary factor structure. In the final step, scale validation, confirmatory component analysis is used to test the items and dimensions.
Findings
The 33 items organized into eight dimensions: food quality, authenticity, hygiene, interpersonal, novelty, service provider, foodservice place and value added for a creative city of gastronomy were demonstrated to be valid and reliable after a thorough development process.
Practical implications
The findings assist practitioners in recognizing the many aspects of local food attributes, as well as how destination managers can employ these factors to promote a destination.
Originality/value
This research contributes to the theoretical literature on a gastronomic creative city, with more research into the links between destination management and other important concepts. In terms of the outcomes of a creative city of gastronomy management, this study might serve as a reference for destination managers and travel suppliers.
Details
Keywords
Roberta Garibaldi, Matthew J. Stone and Andrea Pozzi
This contribution explores the demand side of gastronomy tourism, in particular the characteristics of travellers who are driven by their gastronomic interest. Such ‘passionate…
Abstract
This contribution explores the demand side of gastronomy tourism, in particular the characteristics of travellers who are driven by their gastronomic interest. Such ‘passionate tourists’ gain a number of experiences from gastronomy within their holidays, and these ranges from enjoyment to socialization and learning. Regardless of their motivation to travel, gastronomic experiences are often taken in conjunction with other activities available (especially those related to culture). Practical implications for destinations include improvements in thematic offerings (both in terms of variety and authenticity), cross-marketing activities and promotion. In doing so, they need to become aware of the diversity of consumption patterns of these tourists.
Details