Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption

UM > Faculty of Business Administration > DEPARTMENT OF INTEGRATED RESORT AND TOURISM MANAGEMENT

Status	已發表Published
	Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption
	Kim, S.S; Oh, M.H; Choe, J.Y.J; Choi, Y.J
	2021-03-01
Source Publication	International Journal of Tourism Research
ISSN	1522-1970
Pages	1-14
Abstract	This study aims to identify experience of international food tourists in Hong Kong. More specifically, it was to analyze the functions of local food attributes and benefits from local food consumption on satisfaction, behavioral intention, and destination familiarity. The adopted methods used to achieve the objectives were impact-range performance analysis (IRPA) and impact asymmetry analysis (IAA). After undertaking a survey using a sample of international tourists in Hong Kong, a total of 1,184 questionnaires were employed for data analyzes. Results of exploratory factor analyzes generated three domains of local food attributes and two domains of benefits sought from tasting local foods. Unlike multiple regression analyzes, IRPA and IAA produced various results for marketing implications. For example, epistemic benefit was classified as a “satisfier,” whereas food novelty attribute, emotional benefit, and food quality attribute were labeled as “dissatisfiers.” In addition, restaurant quality attribute was considered a “frustrator.” Thus, the three dependent variables have different roles in explaining local food attributes and consumption benefits.
Keyword	attribute benefit consumption food tourism IA IRP local food
Language	英語English
The Source to Article	PB_Publication
PUB ID	54217
Document Type	Journal article
Collection	DEPARTMENT OF INTEGRATED RESORT AND TOURISM MANAGEMENT
Corresponding Author	Kim, S.S
Recommended Citation GB/T 7714	Kim, S.S,Oh, M.H,Choe, J.Y.J,et al. Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption[J]. International Journal of Tourism Research, 2021, 1-14.
APA	Kim, S.S., Oh, M.H., Choe, J.Y.J., & Choi, Y.J (2021). Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption. International Journal of Tourism Research, 1-14.
MLA	Kim, S.S,et al."Influence of local food attributes and perceived benefits on post-tasting responses through tourists’ local food consumption".International Journal of Tourism Research (2021):1-14.

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