Food preferences of Chinese tourists

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

227 引文 斯高帕斯(Scopus)

摘要

Given the scarcity of research on tourist food preference, this study is a first attempt to generate in-depth understanding of Chinese tourists' food preferences in a culturally different environment by employing on-site participant observations and focus group interviews. It provides a detailed analysis of the motivational factors underlying the Chinese participants' food preferences when holidaying in Australia, and also proposes a typology that describes and contrasts the participants' tourism dining attitudes, motivations and behaviors. Furthermore, this study elucidates the influence of Chinese food culture on the participants' tourism dining behaviors and explores the disparities in dining behavioral patterns between the participants in terms of their dining motivations and the way they related tourism dining experiences to their daily experiences.

原文英語
頁(從 - 到)989-1011
頁數23
期刊Annals of Tourism Research
37
發行號4
DOIs
出版狀態已發佈 - 2010 十月
對外發佈

ASJC Scopus subject areas

  • 發展
  • 旅遊、休閒和酒店管理

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