The effects of food-related personality traits on tourist food consumption motivations

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

116 引文 斯高帕斯(Scopus)

摘要

This study explores the motivational dimensions underlying food consumption in tourism, and to examine the effects of two food-related personality traits, namely food neophobia and variety-seeking, on these motivational dimensions. A tourist food consumption motivational scale was developed and seven motivational dimensions were identified: novelty and variety, authentic experience and prestige, interpersonal and culture, price/value and assurance, health concern, familiarity and eating habit, and sensory and contextual pleasure. Both food neophobia and variety-seeking were found to have significant effects on various motivational dimensions. The implications of the findings for practice and future research are discussed.

原文英語
頁(從 - 到)1-20
頁數20
期刊Asia Pacific Journal of Tourism Research
22
發行號1
DOIs
出版狀態已發佈 - 2017 1月 2
對外發佈

ASJC Scopus subject areas

  • 地理、規劃與發展
  • 旅遊、休閒和酒店管理

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