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

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

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

191 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)307-316
頁數10
期刊Tourism Management
32
發行號2
DOIs
出版狀態已發佈 - 2011 4月
對外發佈

ASJC Scopus subject areas

  • 發展
  • 運輸
  • 旅遊、休閒和酒店管理
  • 策略與管理

指紋

深入研究「Attributes that influence the evaluation of travel dining experience: When East meets West」主題。共同形成了獨特的指紋。

引用此