An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption

Athena H.N. Mak*, Margaret Lumbers, Anita Eves, Richard C.Y. Chang

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

37 引文 斯高帕斯(Scopus)

摘要

This study explores the motivational factors and dimensions underlying tourists' food consumption through a combined repertory grid method (RGM) and generalised Procrustes analysis (GPA) approach. By employing the RGM triadic elicitation technique, a total of 14 motivational factors was yielded (i.e., authentic experience, prestige, cultural knowledge, health concern, assurance, convenience, price and value, novelty, variety, familiarity, eating habit, sensory pleasure, social pleasure, and contextual pleasure). Content analysis and GPA results further categorised the factors into five dimensions (i.e., symbolic, obligatory, contrast, extension, and pleasure). Based on the findings, a conceptual framework was developed to illustrate how tourist food consumption can be differentiated into supporting consumer experience, peak touristic experience (contrast), peak touristic experience (symbolic) and "attractionised" experience.

原文英語
頁(從 - 到)327-338
頁數12
期刊International Journal of Hospitality Management
35
DOIs
出版狀態已發佈 - 2013 12月
對外發佈

ASJC Scopus subject areas

  • 旅遊、休閒和酒店管理
  • 策略與管理

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