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The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour.

A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model.

The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results.

The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses.

The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations.

The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness.

The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.

This study explores the tourists' behavioral intention toward tasting ethnic food by proposing 'enjoyment’ as an indirect mechanism in improvising the model of Wang. In other words, when affective and cognitive components are triggered positively while reading online gastronomy reviews on social media platforms, enjoyment is aroused, subsequently enhancing the desire to taste ethnic foods displayed online.

Data from 385 visitors from Kashmir, India, were gathered using a purposive sample technique. The research model was put to the test using PLS-SEM.

Direct and indirect mechanisms influence Behavioral Intention. Enjoyment acts as a mediator. Overall, the results validated the presence of three direct and full mediation paths.

This study will help tourism practitioners justify their promotional activities on social networking sites, particularly in endorsing regional ethnic dishes. For example, tourism authorities could collaborate with bloggers on social media and offer incentives to promote attractive images of ethnic food. Similarly, ethnic food outlets can improve online exposure and interactivity by encouraging travelers to leave feedback after visits.

Unlike other studies, this research broadens our understanding by focusing on direct and indirect mechanisms. The inclusion of a mediator enhanced the total variance of the dependent variable.

Despite the growth of social networking websites as hybrid promotional tools, the empirical research that is currently available in explaining the consequences of gastronomy online reviews on ethnic food behavioural intention is limited. The purpose of this paper is to adopt a novel approach to explore Gen-Y tourists’ behavioural intention by proposing “involvement” as a mediator in improvising Wang et al.’s model. In other words, the more tourists enjoy reading gastronomy online reviews and gain benefits like inspiring taste desire, forming taste awareness and facilitating interpersonal interaction, the more they will become actively involved in searching gastronomy online reviews for ethnic food, subsequently manifesting in higher behavioural intention.

To test the research model, a questionnaire was developed and distributed to Gen-Y tourists in Malaysia using the purposive sampling technique. Partial least squares–structural equation modelling was applied to analyse the data collected from a sample of 748 responses.

This study provides empirical findings based on the direct relationship between gastronomy online review dimensions and the behavioural intention towards ethnic food. In addition, the indirect influence of the constructs for behavioural intention through involvement and the moderating effect of variety seeking were found. Indeed, when involvement increases as a result of reading online reviews, behavioural intention is enhanced. In fact, if the individual is a variety seeker, the behavioural intention could likewise be enhanced.

This paper provides suggestions and valuable insight for tourism authorities and ethnic food eateries in using gastronomy online reviews for promoting ethnic food and gastronomy tourism. For example, food eateries can motivate reviewers to include attractive and useful content by facilitating how the gastronomy reviewer retrieves information (e.g. ingredients, price, and food health value and food tradition) concerning the eatery. Additionally, rewards and incentives such as offering vouchers to reviewers in order to gain attractive and interesting reviews could be considered. Finally, the variety-seeking goal of tourists can be attained by relocating ethnic food restaurants or stalls at centralised or designated areas, where a variety of ethnic foods are conveniently accessible to tourists.

This paper systematically discusses how gastronomy online reviews influence the behavioural intention of tourists to taste ethnic food in the context of Malaysia. The inclusion of the mediator (involvement) and moderator (variety seeking) added a significant increment to the total variance explained in behavioural intention.

Inner city centers not only provide opportunities for shopping, dining, and entertainment, but with their lively atmosphere and other vital attributes, also create attractive destinations for residents and tourists alike. However, inner city retailing, potentially the most important reason to visit an inner city, is facing serious competition from e-commerce and out-of-town shopping malls. Dying inner city centers have become a severe issue in recent years, worldwide. To counteract this devastating trend and ensure the vitality and viability of inner city centers, stakeholders from the public and private sectors regularly join their forces in initiatives to strengthen urban structures. However, academic insights into the contribution of retailing on perceived city attractiveness remain sparse. Relying on an extensive data set that combines survey and observational data, the authors are able to quantify a variety of inner city characteristics, ranging from its store and service provider portfolio to its ambience and accessibility, and measure their association with its perceived attractiveness. They show that a city's portfolio of retail stores is not only related to people's perceptions of the city's overall attractiveness but also perceptions of its ambience. However, not all retail categories contribute the same way; while the presence of clothing stores or booksellers is strongly associated with cities' ambience as well as attractiveness, other retail categories such as optometrists or electronics stores are negatively associated with consumers' inner city perceptions. Importantly, these relationships also depend on the size of the focal city. Based on their results, the authors provide important managerial and societal implications on how to leverage the local retailing environment to improve inner city attractiveness. For example, the results may inform (local) governments on which sectors to subsidize in order to attract those store and service provider categories that benefit inner city attractiveness.

The purpose of this paper is to investigate travellers’ behaviour and examine their reactions to high-tech hotels offering robotic services to customers.

Data were gathered from user-generated content within the context of a qualitative research method by analysing the online narratives of travellers at TripAdvisor who visited robotic hotels. Data analysis was realised through content analysis, which revealed various themes and categories of traveller behaviour and reactions to technology.

Results show that robotic services significantly improve the quality of service offered to travellers, while positively affecting travellers’ intention to revisit robotic hotels within the context of customer engagement behaviours.

The results of the present research reveal that the introduction of new technologies in the service industry, such as the robotic butler, can have considerable effects on guest behaviour and attitudes. This field has emerged as a new sub-dimension of customer engagement.

The use of robots will most likely enhance experiences through interaction between customers and robots. Additionally, in cases where social distancing is required, the use of robots in the hospitality and tourism industry may increase the mobility of people wishing to travel by applying social distancing through use of robots in services.

The study contributes to the extant literature by identifying the concept of adoption as a sub-dimension deriving from human–robot interaction, thus generating the novelty of the research.

本论文旨在研究游客行为以及检验其对高科技酒店提供机器人服务给客人的反应。

本论文采用定性分析手段, 采集样本为TripAdvisor游客光顾机器人酒店的在线叙述文本, 即用户生成内容（UGC）。本论文采用文本分析法, 以确定多种游客行为和对科技的反应等多个主题和范畴。

研究结果表明, 机器人服务大大提高游客服务质量, 同时也积极影响游客再光顾机器人酒店的意向, 在顾客参与行为（CEBs）的研究背景下。

本论文研究结果表明, 服务产业的新科技引用, 比如机器人服务员, 能够对顾客行为和态度产生显著的影响。这一研究领域作为顾客参与（CE）的新维度正在兴起。

新技术的引用将提高顾客的服务质量, 从而促成顾客的价值共创。此外, 还可以帮助消除游客对受到健康相关危机影响的担忧; 从业人员应该考虑在其公司、企业、或者机构中采用机器人服务。

机器人的使用将很有可能通过机器人与顾客的交互而提高顾客体验。此外, 在被要求社交隔离的情况下, 在酒店和旅游业中使用机器人将增加人们旅游的流动性。

本论文补充了现有文献, 确立了机器人接纳作为人机交互的第二维度, 从而证实了本文的新颖性。

The purpose of this paper is to provide psychographic and demographic profiles of people interested in culinary tourism.

The study was conducted in the First Lubbock Wine Festival in Texas, incorporating Values and Lifestyles (VALS‐2). A questionnaire was designed to investigate the classification of culinary tourists' lifestyles and values in terms of three primary motivations such as ideals, achievement, and self‐expression including culinary tourists' activities and demographic characteristics. Factor and reliability analyses were used.

A five‐factor solution resulted in idealist, achiever, explorer, belonger and innovator. Ideals‐motivated groups were identified by idealist and belonger. Self‐expression‐motivated groups were identified by explorer and innovator. Achievement‐motivated group was identified by achiever.

The study offers new insights and conceptualizations relevant to the analysis of culinary tourism markets, focusing on the needs and psychology of culinary tourists.

A better understanding of the needs and wants of culinary tourists may help tourism marketers increase the effectiveness of their promotional campaigns by targeting the appropriate audience and tailoring their messages to its psychological needs.

By providing a basis for predicting attitudes and behaviors of culinary tourists, this study extends the existing body of research by segmenting culinary tourists based on motivations while making travel decisions.

This paper aims to further enhance the understanding of elements relevant to creating affection for a country’s identity, culture and values.

An overview of theoretical contributions is followed by a description of exploratory research on the overall image of Turkey. Survey-based empirical data (a convenience sample consisting of 838 Croatian citizens) are analysed using Statistica v7; mean values and a t-test are applied. The importance-performance Analysis (IPA) is also performed. The level of the respondent’s actual knowledge of Turkey is analysed by examining the content of their associations.

Research findings support a proven multidimensionality of the country/destination image construct. Turkey has become an appealing tourist destination; its image consists of positive associations that point to the effectiveness of soap operas broadcast abroad and promotional investments into the creation of the country image in foreign markets. Negative perceptions are related to human rights and gender inequalities.

The use of a convenience sample (with predominantly female respondents) places a clear constraint on generalising the findings. Consequently, the results should be treated only as indicative. Furthermore, the one-country nature of the study limits the implications to theory.

Findings that soap operas might be a valuable source for Turkey’s image formation, and as such affect subsequent consumer behaviour, provide valuable insights for tourism and international marketing professionals who are either already in business or who are planning to internationalise future activities.

The study adds to the existing knowledge suggesting that popular culture, i.e. soap operas, is an interesting dimension of country/destination image deserving of further research.

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.

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.

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.

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.

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.

This chapter contributes to the overall tourist satisfaction to local economies using sustainable practices. The aim therefore is to analyse to what extent the characteristics of a product and service can bridge the gap between locals and visitors. This chapter is based on secondary data. We find evidence for six themes which are considered to be the most theoretical issue affecting the studies on street food in tourism considered in the analysis.

Results show that street food tourism, as a new paradigm, can be a viable option while thinking the process of sustainable tourism development in emerging destinations. Our findings have clear implications for the fast growing literature on overtourism and related perverse impacts (conceptual contribution) giving also additional options to Destination Marketing Organisations' (DMOs) managers in terms of strategy to combat tourismphobia analysed in the study. Proposals for future research will also be outlined.

The emergence of peer-to-peer accommodation (P2PA) introduces new values and meanings to the hospitality experience. Focusing on the diverse dimensions of the tourist experience, the purpose of this paper is to identify and assess the relative importance of the main dimensions of guests’ P2PA experience and its relationships with perception of authenticity, place attachment and loyalty to both the visited destination and the P2PA.

A qualitative netnographic approach with content analysis permitted the analysis of 250 reviews taken from the Airbnb platform, specifically focusing on P2PAs where guests stay with hosts in the same space.

The results of the study suggest that guests’ P2PA experiences are particularly influenced by the experience dimensions “aesthetic/sense”, “relate/social interaction”, “escape”, “act” and “feel”. P2PA experiences also result in loyalty intentions, to both the visited destination and the particular P2PA. The dimensions “aesthetic/sense”, “relate/social interaction” and “escape” stand out as most influential in determining perceived authenticity. In turn, place attachment is most influenced by the dimensions “feel” and “relate/social interaction”.

Limitations of this research need to be acknowledged: the P2PA guest experience is explored from the restricted perspective of online reviews using passive netnography. Therefore, some criteria of data collection, for instance, gathering only reviews written in English and with more than 80 words, may be limitative in a more comprehensive assessment of the P2PA experience. Another point is, although P2PA platforms such as Airbnb encourage their guests to review the experience, some people are not inclined to do so; therefore, the published reviews may not reflect all possible experiences at these accommodations inclined to do so; therefore, the published reviews may not reflect all possible experiences at these accommodations.

This study suggests a comprehensive analytical framework for assessing the “holistic multidimensional tourist experience”, integrating Pine and Gilmore’s (1999) and Schmitt’s (1999) approaches, thus deepening the conceptual and methodological debate on the tourist experience. It further contributes to a better understanding of the dimensionality of the tourist experience in the context of shared accommodation. The dimensions under analysis and their association with perceived authenticity, loyalty and place attachment are both of theoretical and practical interest, suggesting approaches to improve the P2PA experience as well as the image and success of the destinations where these units are located.