Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale

This study is to test whether consumption value theory can be applied to food tourism in a tourism destination. Despite its importance, few studies have explored the types of local food consumption value that tourists obtain in a destination. This study sought to develop and validate a scale of local food consumption value from a tourist perspective. As a result, a seven-factor structure was generated. The overall construct demonstrated satisfactory levels of reliability and validity. The value on their satisfaction with tasting local food, positive post-purchase intention, and food destination image varied by cultural region. Future research is expected to benefit from using the validated measurement to understand the unexplored aspects of tourists’ local food consumption.     

Religious Tourist Motivation in Buddhist Mountain: The Case from China

This study aims to develop a measurement scale assessing motivations of tourists traveling to religious sites within the Chinese context. Deploying quantitative methods in relation to Putuo Buddhist Mountain – one of the most visited Buddhist destinations in China, this study depicts 20 motivation attributes. Accordingly, the scale dimensionality of tourist motivation in the context of religious tourism is first revealed by an exploratory factor analysis and further validated by a confirmatory factor analysis. Consequently, three resultant constructs entailing religious belief, cultural enjoyment, and mental relaxation exhibit acceptable levels of reliability. Construct validity, including discriminant and convergent validity, is satisfactorily established. Furthermore, this study examines how tourists’ past experience and degree of religious belief affect the derived constructs that define the motivations of religious tourist. The results suggest that past experience significantly affects tourists’ motivation to achieve religious beliefs, while degree of tourist religious belief has a great impact on both their motivation to achieve religious beliefs and mental relaxation. Finally, according to motivation theory, religious beliefs and mental relaxation can be classified as push factors, while cultural enjoyment and one item belonging to religious beliefs are pull factors.     

Tourism and food production in the Caribbean

Foreign-exchange leakage through food imports for tourist consumption reduces the net economic impact of tourism in the Caribbean. Yet little is known on the interface between tourism and local food production. Tourism's competition for agricultural labor and land, and its impact on land values, land use and food prices, are disputed by researchers and are poorly understood. Thorough studies are needed on the nature and extent of tourism food imports and associated foreign-exchange leakages; the reasons a large proportion of the food for tourist consumption is imported; and the variation in food supply patterns according to quality, size, ownership, and location of tourist establishment. Further research will help formulate policies designed to increase the net economic impact of tourism.     

The Role of Food Tourism in Sustaining Regional Identity: A Case Study of Cornwall,South West England

This exploratory paper examines the role of food tourism in developing and sustaining regional identities within the context of rural regeneration, agricultural diversification and the creation of closer relationships between production and consumption in the countryside. It focuses on Cornwall, South West England, an area with rural development issues, increasing tourism impacts and contested issues of regional identity. A literature and policy analysis, and in-depth interviews with 12 restaurateurs, were undertaken in four popular tourist locations. Correlation was found between increased levels of food tourism interest and the retention and development of regional identity, the enhancement of environmental awareness and sustainability, an increase in social and cultural benefits celebrating the production of local food and the conservation of traditional heritage, skills and ways of life. The paper draws attention to three issues: the role of food tourism in increasing tourist spending, the potential role of food tourism in extending the tourist season, and the re-examination of food tourist typologies within a sustainability framework.     

Framing Chinese Tourist Motivations Through the Lenses of Confucianism

The present study investigates Chinese tourist motivations on the basis of the major life domains of Confucianism, which are self, family, social life, society, and nature. A 32-item, 9-factor Chinese tourist motivations scale was developed. The nine dimensions are family togetherness, harmony with nature, relationship/guanxi, face/mianzi, self-development, material fulfillment, escape and retreat, children’s learning, and exploration and discovery. Identified through a three-phase process, the scale exhibited adequate psychometric properties across multiple samples. While introducing a unique perspective to the understanding of tourist motivations, this study provides a timely framework as China becomes one of the most vibrant markets in the global travel industry. In discussing the results, themes that are peculiar to the Chinese context were deliberated.     

Exploring the male Chinese tourists’ motivation for commercial sex when travelling overseas: Scale construction and validation

Sex and tourism has long been understudied. Little is known about tourists' motivations for consuming commercial sex while travelling, and even less, if indeed anything, is known about that of Chinese outbound tourists in particular. Based on twenty interviews and two surveys with a sample of 534 male Chinese tourists who had engaged in commercial sex when travelling overseas in the previous 12 months, this study aimed first to explore why male Chinese tourists travelled overseas and purchased commercial sex, and second to construct a comprehensive scale for measuring male tourists’ motivations for overseas commercial sex. With acceptable reliability and validity, the measurement scale yielded in this study consisted of eight motivation dimensions labelled as socialisation, relaxation and escape, travel-related novelty, sexual desire fulfillment/excitement seeking, sex-related learning, sexual mastery, social prestige, and business/pragmatic purpose. Both the theoretical and methodological implications related to the developed scale are also discussed.     

Geography of taste and local development in Abruzzo (Italy): project to establish a training and research centre for the promotion of enogastronomic culture and tourism

Food is not merely a source of nourishment but also one of survival for human beings. Depending on production methods, food can also become a cultural reference point, an element of regional development and a tourist resource. This occurs with “local” food, representing a model of production and consumption that suggests a strong link with the region in which the food is produced. Over the last few years, the field of geographical studies has seen the rise of a specialised branch – the geography of taste – concerned with the study of links between the production of food, seen as a phenomenon of organisation of production, and the territory of reference. The production of food with these qualitative characteristics engages all five senses, assumes cultural significance and thus represents an element of emotional richness – the “gaze” – capable of being transformed into the tourist attraction defined in this paper as the “taste of geography”. These phenomena have been studied in a region of Italy – Abruzzo – in order to obtain the necessary data to plan a training and research centre for the promotion of enogastronomic culture and tourism.     

Exploring tourists' purchase intention of food-related souvenirs

This study aims to understand the association between food souvenirs and a destination. Most related studies focused on locally consumed food while this study aims at food that can act as a souvenir. Food image plays an important role in shaping destination brand and perceived tourist value, which consequently contributes to purchase intention for food souvenirs. In short, the study examines how local food consumption improves perceived tourist value, which eventually contributes to tourists' intention to purchase food-related souvenirs. 355 tourists who purchased brown sugar steamed cake while visiting Penghu Island in Taiwan were surveyed. The study performed structural equation modeling to test the mediating effects of destination brand and perceived tourist value on souvenir food image prompting purchase intention for food souvenirs. The findings indicate that food souvenirs image contributes more strongly through perceived tourist value than through destination brand.     

Tourist Motivation with Sun and Sand Destinations: Satisfaction and the Wom-Effect

To study the tourist consumption process, the present work suggests a new conceptual framework of tourist motivation. This framework for tourist motivation proposes causal relationships for important constructs in the consumption process: between motivations to travel, tourists' satisfaction, and intentions to communicate with others by word-of-mouth (WOM). A review of current tourism and marketing literature suggests two body-related dimensions (i.e., sun and warmth, fitness and health) and two mind-related dimensions (i.e., culture and nature, escapism). The study tests an instrument to measure the dimensions of tourist motivation. A research model investigates the relevant relationships among the constructs and uses a structural equation modeling (SEM) approach. Analysis of 1,222 outbound charter tourists from Norway tests the model. The results confirm that body and mind are useful as a framework to assess tourist motivations. People have many motives for visiting sun and sand destinations. Satisfaction was, as expected, found to impact WOM. However, only mind-related motives affect satisfaction with the destination, and tourists prefer to talk about culture and nature motivations, in particular, to others. These findings are of great importance due to the great influence of WOM in tourism marketing. The findings point to the importance of recognizing the differences in tourist motivation for traveling and what tourists are inclined to tell others when arriving back home.     

Food miles and food choices: the case of an upscale urban hotel in Hong Kong

The nature of food production and consumption has changed dramatically in recent decades. Food sources for hotels and resorts have been an increasingly important sustainability topic in recent years. Where food is sourced has important implications for the economic, environmental and socio-cultural sustainability of tourist destinations. Based on where food is sourced and the mode of transportation, food miles is calculated for an upscale urban hotel in Hong Kong over a 12-month period. Greenhouse gas emissions associated with these food miles are computed. Over three-quarters of the food and beverages procured travelled via sea, the most energy efficient mode of transportation. Follow-up interviews with the hotel's procurement and executive chefs reveal the motivation behind these purchase decisions. While quality of food is the main driver for chefs, the procurement department take quality and cost into consideration. These different motivations provide potential conflict in sourcing food sustainably. Another issue raised is that food being procured from nearby countries may have questionable health and safety standards. Just because food can be procured closer to the destination does not necessarily mean it is the most sustainable option.     

Globalisation and food consumption in tourism

In this paper, the common perception of globalisation as a threat to local gastronomic identities is contrasted by its other facet, as an impetus that opens up new opportunities for reinvention of local gastronomic products and identities. Relevant perspectives and theories of globalisation are reviewed to provide a theoretical framework for the study. Key dimensions underlying food consumption in tourism are elucidated, and the impacts of globalisation on the culinary supply and tourist food consumption are discussed. A conceptual model is developed in an attempt to illustrate the influence of globalisation on food consumption in tourism. This study concludes that from the world culture theory perspective, globalisation can be an impetus to reconstruct or reinvent local gastronomic traditions and particularities.     

The perceived value of the rural tourism stay and its effect on rural tourist behaviour

Rural tourism (RT) constitutes a valuable tool for the sustainable development of rural areas. This paper explores issues of tourist motivation in RT and develops a specially tailored perceived value (PV) scale for the RT sector. Special attention is given to links between tourists’ motivations, perceived values, and the service and actions by RT providers leading to the sustainability of rural life, culture, economies and environment. Following a literature review, qualitative and quantitative surveys developed a 27-item scale, exploring both the functional and the affective components of the scale. Seven research hypotheses were then tested by quantitative survey work. It was proven that the activities undertaken by the rural enterprise leading to greater rural sustainability are reflected in the PV scale through higher levels of satisfaction and loyalty of the rural tourists. The results of the study reveal that the RT sector has specific characteristics that tourists greatly value and that other specialist tourist markets cannot offer, as highlighted in the contribution made by RT enterprises to rural sustainability. This knowledge can help tailor product development and destination design to suit specific demands and influence communication and promotional activities.     

The Study of Post-disaster Tourism Recovery and Reconstruction Based on Tourist Motivations: The Case of Jiuzhaigou after “5·12” Wenchuan Earthquake

旅游业灾后恢复重建是灾区经济社会恢复重建的重要“突破口”,尤其在旅游业作为主导产业或支柱产业的地区;而理解灾区游客旅游动机有利于旅游业灾后恢复重建管理战略的制定.该研究以遭受“5·12”汶川地震影响的九寨沟为例,运用结构方程模型,引入“灾害事件引发的旅游动机”,对灾区国内游客的多种旅游动机交互作用关系进行分析,证实了灾区旅游业恢复重建管理中:①恢复重建的关键内容是“核心旅游吸引物与安全”;②恢复重建的重点区域是灾区内已有高知名度的旅游地或在灾害事件中成为全球关注焦点的地区;③对目的地优质旅游接待服务意象的修复或构建能够恢复和提升灾区的旅游市场竞争力;④灾后旅游业市场营销需要重新区分客源市场并进行定位;⑤国民对灾区的爱国情怀可能会为目的地带来更多的国内旅游流,但需要营造“到灾区旅游是对灾区恢复重建最大援助”的社会氛围.     

Empirical verification of a conceptual model of local food consumption at a tourist destination

This study empirically tests a conceptual model of local food consumption proposed by Kim et al. (2009) and examines relationships among the key factors found in the model. This study quantitatively identified factors affecting local food consumption: five motivations (cultural experience, interpersonal relationship, excitement, health concern, and sensory appeal); food-related personality traits (food neophobia and food involvement); and ‘demographic factors’ (i.e., gender, age, and annual income) and their relationships. This study showed that demographic variables (gender and age) were related to some motivational factors and significant differences in the FNG associated with gender, age and income.     

The effects of food-related personality traits on tourist food consumption motivations

This study explores the motivational dimensions underlying food consumption in tourism, and to examine the effects of two food-related personality traits, namely food neophobia and variety-seeking, on these motivational dimensions. A tourist food consumption motivational scale was developed and seven motivational dimensions were identified: novelty and variety, authentic experience and prestige, interpersonal and culture, price/value and assurance, health concern, familiarity and eating habit, and sensory and contextual pleasure. Both food neophobia and variety-seeking were found to have significant effects on various motivational dimensions. The implications of the findings for practice and future research are discussed.     

Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes

Previous research on tourist food consumption acknowledges that food-related personality traits, including neophilic and neophobic tendencies, can impede or encourage tourists to try novel food at a destination. However, the travel motivation literature advocates that tourists tend to be in a general condition of seeking novel experiences, including sampling a destination's novel food. How food-related personality traits interact with novelty pursuits to influence tourists' food consumption and subsequent satisfaction and travel outcomes remains unknown. The study proposes a framework of tourist food experience that leads from food-related personality traits, novel food consumption, and satisfaction to travel outcomes. While the results support the baseline model, the moderating effect of novelty seeking demonstrates that novelty seeking does not moderate the relationship between personality traits and consumption of novel food. It does, however, moderate satisfaction with food.     

Factors influencing tourist food consumption

This study attempts to identify the salient factors affecting tourist food consumption. By reviewing available studies in the hospitality and tourism literature and synthesising insights from food consumption and sociological research, five socio-cultural and psychological factors influencing tourist food consumption are identified: cultural/religious influences, socio-demographic factors, food-related personality traits, exposure effect/past experience, and motivational factors. The findings further suggest that the motivational factors can be categorised into five main dimensions: symbolic, obligatory, contrast, extension, and pleasure. Given the lack of research in examining tourist food consumption systematically, the multidisciplinary approach adopted in this study allows a comprehensive understanding of the phenomenon which forms the basis for further research and conceptual elaboration.     

Tourist Motivation Among Backpacker Visitors to the Wet Tropics of Northern Australia

Motivational responses of four hundred backpacker visitors to the Wet Tropics region of Northern Australia were examined in conjunction with enjoyment expectations, preferences for the company of other tourist and negative experiences encountered while at the destination. Levels of Maslows (1954) hierarchy of needs motivations. Positive motivations were inferred form anticipated positive experiences, whereas negative motivations were inferred from anticipated negative experiences at this destination. Most likely positive motivators were friendships/relationships and personal fulfillment whereas most likely negative motivators involved accommodation and food/drink. Examination of patterns of association between motivational levels and enjoyment levels, preference for company and reported negative experiences suggest important theoretical associations. Implications of these findings for this growing segment of visitors have been explored.     

Marine Tourist Motivations Comparing Push and Pull Factors

This study examined the relationship between push and pull factors with regard to marine tourist motivations. The survey was distributed systematically to people intercepted at high-traffic locations in Seoul, South Korea. The results indicated that escape push motivations are closely related to static activity pull motivations, while novelty push motivations are more strongly related to active activity pull motivations. These relationships may be partially explained by the push-pull framework of tourist motivations. These results imply that a marine tourist destination focusing on static activities should appeal to tourists who have escape push motivations, while a marine tourist destination focusing on active activities should appeal to tourists who have novelty push motivations.     

PROFILE OF A WINE TOURIST AND THE CORRESPONDENCE BETWEEN DESTINATION AND PREFERRED WINE: A STUDY IN ARAGON,SPAIN

Most of the existing characteristics of wine tourists have been based on the point of view of wineries or have been based on the tourists who have visited wineries. It is therefore necessary to establish a more general profile of wine tourists. In conjunction with this, a more in‐depth look must be taken at the motivations for visiting a destination. These motivations can include the production area of a preferred wine. The correspondence between the production area of a preferred wine and the destination selected by a tourist has been taken as a given in the research performed to date, but it has not been studied in depth. The results obtained show that the profile of a wine tourist can be divided into two groups, thereby considering the variables of gender, income, age, belonging to a wine club, wine consumption habits, and involvement in activities related to wine. Moreover, in the analyzed case there is positive correspondence between the place of origin of a preferred wine and the destination selected when participating in wine tourism.