Attributes that influence the evaluation of travel dining experience: When East meets West

Richard C.Y. Chang*, Jakša Kivela, Athena H.N. Mak

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

236 Citations (Scopus)


Many destination marketers have utilized gastronomy as a source of new products and activities to attract tourists. Despite the substantial rise in the Chinese outbound market, very little is known about how Chinese tourists evaluate their travel dining experiences. By using narrative analysis, this study examines attributes that may affect Chinese tourists' evaluation of their travel dining experiences. On-site participant observation and focus group interviews were conducted, respectively, with Mainland Chinese, Taiwanese, and Hong Kong group tourists, while they were on holiday in Australia. A total of 15 attributes were identified, which were classified under the following six categories: tourists' own food culture, the contextual factor of the dining experience, variety and diversity of food, perception of the destination, service encounter, and tour guide's performance. The respective implications of the attributes on travel dining experience are also discussed.

Original languageEnglish
Pages (from-to)307-316
Number of pages10
JournalTourism Management
Issue number2
Publication statusPublished - 2011 Apr
Externally publishedYes


  • Chinese tourists
  • Food culture
  • Gastronomy tourism
  • Narrative analysis
  • Travel dining experience

ASJC Scopus subject areas

  • Development
  • Transportation
  • Tourism, Leisure and Hospitality Management
  • Strategy and Management


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