饮食旅游动机对游客满意度和行为意向的影响研究

饮食旅游是近年来发展最快的旅游类型之一,但有关游客动机和行为的研究却很少.文章构建结构方程模型,剖析饮食旅游的推动和拉动动机要素,明确旅游动机对游客满意度和行为意向的作用机制.在澳门进行问卷调查获得368个有效样本后,检验假设模型,发现饮食旅游的推动动机为休闲放松、饮食猎奇和文化探索,拉动动机包括饮食产品和配套服务;休闲放松、文化探索和饮食产品对满意度有正向影响,饮食猎奇要素对行为意向有正向影响.文章从供求两方面明确了饮食旅游的参与原因及其后续效应,为发展饮食旅游、提升游客满意度和忠诚度提供了指导.     

Segmenting Wine Tourists on the Basis of Involvement with Wine

As involvement with wine may vary significantly among wine consumers and wine tourists, segmentation based on product involvement seems to be a reasonable choice. A multinational sample of 517 winery visitors is divided into three groups of low, medium, and high involvement levels; similarities and differences are examined. Results confirm that it is meaningful to segment winery visitors on the basis of their involvement with wine, as important differences can be identified in terms of visitation motives and patterns, demographic characteristics, relationship with wine, pre-visit attitudes towards the winery, evaluation of the winery experience, post-visit attitudes, and future behavioral intentions. Management and marketing implications are discussed.     

Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona,Spain

In this paper we advocate the study of local food markets to explore fundamental issues about the relationship between these urban tourist attractions and visitors’ motivation and satisfaction. Based on a survey in La Boqueria Market in Barcelona, Spain, we test the direct effect of escape from routine, cultural experience, prestige, and food market involvement on satisfaction, and also the moderator role of food neophilia in this relationship. We conclude that tourists visiting food markets are motivated mainly by cultural experience and interaction with local producers, while food neophilia plays a significant moderator role.     

Consumers’ sustainable food choices: Antecedents and motivational imbalance

This paper examines the antecedents of sustainable food choices by consumers and investigates the differences between consumers based on their state of motivational imbalance. A sample of 609 respondents from Egypt took part in the study. Data were analyzed using a two-step approach of confirmatory factor analysis and structural models. The results indicate that attitudes, perceived behavioral control, personal norms, and activism are significant antecedents of consumers’ intention toward sustainable food. However, the data reveal a non-significant effect of subjective norms. Motivational imbalance has significant moderating effects, such that consumers who experience motivational imbalance showed consistently weaker intentions than consumers who experience motivational balance. Furthermore, there are significant differences between consumers under various scenarios of motivational imbalance. Specifically, the comparison of different motivational conflicts showed that attitude–subjective norm and attitude–activism conflicts cause the most substantial negative impact on consumer intentions. Theoretical and managerial implications are discussed.     

Behavioral responses of 3S tourism visitors: Evidence from a Mediterranean Island destination

This empirical research deepens the current knowledge of tourism destination images by conceptualizing the effects of sun, sand, and sea (3S) tourism. The study investigates its impact on tourist attitude toward 3S tourism. This project also examines the impact of attitudes toward 3S tourism on visit intentions and word-of-mouth intentions as two behavioral outcomes. The study focuses on the mental representations of 3S tourism by tourists. Destination images (mental representations of destinations) can be defined, operationalized, and measured in a variety of ways; this study investigates the images and attitudes held by tourists toward 3S tourism in Cyprus, along with their desired behavioral responses. In the study, 410 survey questionnaires were administered to tourists during the summer of 2017. The results revealed that images of 3S tourism had a positive impact on tourist attitudes. Visit intentions and word-of-mouth intentions were enhanced by improving tourists' attitudes toward 3S tourism.     

National culture as a driver of pro-environmental attitudes and behavioural intentions in tourism

Abstract

Voluntary changes in consumer behaviour hold significant potential to mitigate the growing environmental repercussions of tourism. Such behavioural changes can occur due to positive behavioural intentions that are in turn underpinned by pro-environmental consumer attitudes. To reinforce voluntary behavioural changes in tourism, it is paramount to understand the major drivers of pro-environmental consumer attitudes. Although national culture can influence pro-environmental attitudes of tourists, its role has been under-researched, especially in the context of emerging tourist markets. This study utilised the environment-orientated dimensions, or value orientations, of major cultural frameworks (Hofstede; Schwartz; Trompenaars & Hampden-Turner) to explore the effect of national culture on pro-environmental attitudes and behavioural intentions in a large-scale quantitative survey of Polish tourists. Correlation between the cultural background of tourists and their pro-environmental attitudes was established, thus highlighting the need for national culture to become an integral element of future scientific, policy-making, and managerial discourse on the key drivers of more sustainable consumer behaviour in tourism.     

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.     

基于游客涉入的入境旅游者分类研究——以桂林、阳朔入境旅游者为例

涉入是消费行为最重要的决定因素之一,文章基于游客涉入对桂林、阳朔入境旅游者进行聚类分析,并比较不同类型旅游者的特征和态度差异。聚类分析将入境旅游者分为4种类型：中等涉入型、低涉入型、高涉入型和低风险可能型。这些类型旅游者在大多数社会人口统计特征和旅行行为特征上无显著差异,但在所属文化群体、信息来源数量、主客交往偏好、目的地整体形象和满意度上存在显著差异。     

The Influence of Food Expenditure on Tourist Response to Festival Tourism: Expenditure Perspective

Festival tourism, which combines the theme of a festival with the local characteristics of an area, has become an extremely attractive marketing method in recent years. In addition, local food and beverages are items that many visitors enjoy consuming and that can become attractions in their own right. The aims of this study are: (a) based on expenditure theory, to explore how spending on food and beverages and other items such as accommodations and transportation influences intentions to revisit and make positive recommendation; and (b) to examine whether or not tourists with different lifestyles use or experience different sources of information, evaluation criteria and travel expenses. A questionnaire survey was conducted using visitors to the 2009 Penghu Sea fireworks festival, and 308 valid samples were collected. The results were as follows. First, food and beverages had a significant positive influence on revisit and recommendation intentions. Second, the total expenditure on a tourist visit had a significantly negative effect on revisit and recommendation intentions. Third, there were statistically significant differences with regard to information searching, evaluation criteria and tourism expenditure among tourists with different lifestyles. Based on these results, we can conclude that food and beverage expenditure during festival tourism is an important factor in whether or not tourists plan to revisit an area and recommend it to others. The findings also show that more tourists can be attracted if festivals are well suited to local conditions and characteristics (such as the availability of seafood in the example examined in this work).     

Toward an understanding of online information processing in e-tourism: does national culture matter?

Tourism is undoubtedly among the industries that better reflect the effects of globalization, technological advances (i.e. the Internet) being one of the most relevant drivers. Given the current market saturation of this sector, a better understanding of how tourists from different cultures process online information and forge their attitudes and behavioral intentions is called for. Nevertheless, national culture may have a major influence on the effectiveness of online tourist marketing activities. This study contributes to the extant body of knowledge via the analysis of the influence of perceived risk on how tourists process the information while browsing a tourist destination website, form their attitudes and behavioral intentions toward the destination. The effect of national culture on such antecedents is examined via a cross-cultural research to compare Spanish and British cultures. A theoretical model is proposed to integrate the effect of perceived risk and variables regarding technology acceptance on tourist responses.     

Tourists' shopping experiences at street markets: Cross-country research

Considering shopping as one of the most important motivations for travel, this study focuses on tourists' shopping attitudes towards street markets while on a vacation. Specifically, this study proposes and tests a conceptual model that assesses how price consciousness and perceived utility, as critical drivers of attitudes in street markets, may influence tourist satisfaction and future intentions. As opposed to the structure of previous research, this study is also based on a cross-national comparative study conducted among foreign tourists visiting Algarve, Portugal and Bodrum, Turkey, in the summer of 2011. Study findings confirm that price and utility perceptions are the most important marketplace cues and higher level of satisfaction moderates tourists' willingness to return or recommend street markets in both destinations.     

Does transformational leadership style influence employees’ attitudes toward food safety practices?

The objectives of this study were to examine whether transformational leadership style (TL) and organizational climate (OC) impact employees’ attitudes and intentions to follow safe food handling practices. We also set out to investigate the moderating effect of food safety certification on the relationships among TL, OC, and employees’ attitudes and intentions to follow food safety practices in restaurants. Questionnaires were distributed to restaurants in one state. Structural equation modeling techniques and multiple group analysis were used. The results of this study indicate that TL did not impact employees’ attitudes and intentions. However, TL significantly impacted OC, and OC significantly impacted employees’ attitudes and intentions to follow safe food handling practices; additionally, employees’ attitudes significantly impacted intentions to perform safe food handling practices. Furthermore, the moderating effect of food safety certification on the relationships among TL, OC, and employees’ attitudes and intentions was also significant. The results of this study not only provide a theoretical framework but also present more detailed diagnostic information regarding the impact of TL and OC on employees’ attitudes and intentions to follow safe food handling practices.     

The cause-effect relationship between negative food incidents and tourists’ negative emotions

Tourists often experience negative food incidents at tourism destinations, which can elicit negative emotional reactions. However, this important topic has been examined only in the narrow context of restaurants with a particular focus on customers’ negative restaurant experiences. This study is the first to incorporate three types of food establishments, namely, full-service restaurants, limited-service restaurants, and street stalls, to investigate the effects of negative food incidents on tourists’ negative emotions. Using a qualitative approach to capture the cause-effect relationship between negative food incidents and tourists’ negative emotions, this study found that food-related issues trigger tourists’ sadness and shame; queue management leads to fear; and high prices, unethical business practices and poor service quality result in anger. The three types of food establishments are correlated with different negative food incidents. In addition to providing theoretical contributions, this study also provides practical suggestions for food outlets at any destination.     

Influence of Experiences on Memories,Satisfaction and Behavioral Intentions: A Study of Creative Tourism

To date, few empirical studies have focused on the constituents of creative tourists’ experience and its consequences. This study aims to bridge this research gap by examining the effect of creative tourists’ experience on their memories, satisfaction, and behavioral intentions. Data were collected from 296 creative tourists, selected through purposive sampling, at selected resort hotels in the Malaysian states of Terengganu and Kedah. The results show that creative-tourist experience is a second-order factor with five dimensions, namely escape and recognition, peace of mind, unique involvement, interactivity, and learning. The results of structural equation modeling show that creative tourists’ experience is a good predictor of their memories, satisfaction, and behavioral intentions. The proposed model and findings can greatly help researchers and practitioners understand the concept of creative-tourist experience and its complex relationships with their memories, satisfaction, and behavioral intentions.     

The effectiveness of the destination logo: Congruity effect between logo typeface and destination stereotypes

A well-designed logo can assist destination marketers in the development of destination identity and image, and yet the factors that contribute to an effective destination logo are poorly understood. Thus, this study aims to explore how typefaces influence the effectiveness of logos of destinations with differing stereotypes. By conducting four scenario-based experiments with different experimental stimuli, this study has revealed a congruity effect between logo typeface and destination stereotypes. Specifically, linking logos with handwritten typefaces with warm destinations, and machine-written typefaces with competent destinations can elicit more favorable attitudes and stronger travel intentions toward those destinations (Study 1). The results further showed that the congruity effect on tourists’ travel intentions is sequentially mediated by processing fluency and attitude (Studies 2a, 2b) and is attenuated for tourists with high needs for cognition (Study 3). This research also offers practical suggestions for destination marketers around the design of effective logos.     

Understanding the Impact of Ecotourism Resort Experiences on Tourists’ Environmental Attitudes and Behavioural Intentions

This study explored the conservation benefits of environmental management practices and nature experiences provided at a major Australian ecotourism resort. To achieve this purpose the study investigated changes in tourists’ environmental knowledge, awareness, attitudes and behavioural intentions between pre-visit and post-visit stages. Overall, there were few statistically significant differences between the pre-visit and post-visit samples. This study found, however, significant effects of (1) visitor awareness of, and (2) involvement in, the environmental management practices, and (3) participation in nature tour activities on environmental attitudes and behaviours. It is suggested that awareness of in-resort environmental practices and satisfying experiences in ecotourism accommodation may lead to reinforcing visitors’ favourable environmental attitudes, thus increasing their interest in further ecotourism experiences. Through these cumulative effects, ecotourism accommodation could achieve its educative goal.     

Travel shaming? Re-thinking travel decision making amid a global pandemic

The COVID-19 pandemic has placed the notion of “travel shaming” under the spotlight—tourists are concerned about being criticized for traveling during the pandemic. Yet the broader idea of travel-induced shaming, conceptualized as ethics-based evaluations in this paper, has not drawn much attention as consequence-based assessments in travel-related risk research. This paper presents two studies revealing a) how ethics- and consequence-based risk evaluations influence individuals' travel attitudes/intentions and b) how message framing about responsible travel affects travel shame and individuals' intentions to travel responsibly. Using structural equation modeling, Study 1 suggests that consequence- and ethics-based evaluations play key roles in predicting travelers’ attitudes/intentions to travel. Moreover, social trust and self-efficacy significantly affect both types of risk evaluations. Study 2 adopts an experimental design and shows that, compared with loss-framed and controlled message conditions, gain-framed messaging can reduce travel shame and encourage tourists to travel responsibly. Theoretical and practical implications were discussed.     

It's all in the recipe: How to increase domestic leisure tourists' experiential loyalty to local food

This study examines experiential loyalty in the context of local food consumption by domestic leisure tourists. A conceptual framework is developed to understand factors which increase tourists' propensity to exhibit experiential loyalty. Relationships between independent factors and the dependent variable of experiential loyalty are examined using a binary logistic regression model. The centrality of local food to tourists is the most important factor in increasing experiential loyalty, although cultural motivation and satisfaction are also predictors. The results provide insights for government and private tourism enterprises, with practical recommendations outlined.     

Nature-based tourism's impact on environmental knowledge,attitudes, and behavior: a review and analysis of the literature and potential future research

Although nature-based tourism is often promoted as benefiting local destinations through income generation, employment, and direct conservation support, it is also believed to influence tourists’ environmentally friendly attitudes, knowledge, and ultimately their behavior. Yet, few studies have empirically documented these outcomes, and those that do are inconsistent in the variables measured and the time frame analyzed. This paper examines the empirical research on nature-based tourism's ability to foster long-term stewardship behavior among travelers by conducting a systematic review of peer-reviewed tourism research published between 1995 and 2013. This search, focused on literature addressing changes in tourists’ environmentally related knowledge, attitudes, intentions, and actual behaviors, yielded just 30 empirical studies. Outcomes related to new environmental knowledge were commonly reported in these studies, but findings related to environmental attitudes and behaviors were inconsistent. Few studies measured environmental behavior directly, and fewer still include longitudinal assessments of persistent changes in attitudes or behaviors. We suggest potential future areas for research as well as programmatic strategies that may facilitate favorable outcomes from nature-based tourism, particularly those related to tourists’ knowledge, attitudes, and behaviors. Key areas include understanding visitors’ prior experiences and background, designing and delivering more effective interpretive messages, and using social media.