Testing an attribute-benefit-value-intention (ABVI) model of local food

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

Status	已發表Published
	Testing an attribute-benefit-value-intention (ABVI) model of local food
	Kim, S.S; Choe, J.Y.J
	2019-01-14
Source Publication	International Journal of Contemporary Hospitality Management
ISSN	0959-6119
Pages	123-140
Abstract	This study was designed to examine a attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value, and behavioral intentions. The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized and hypotheses were proposed. A main survey was conducted using a large sample of 1,323 tourists in Hong Kong. “Food quality,” “food novelty,” and “restaurant quality” significantly affected “emotional” and “epistemic benefit.” “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention,” while “epistemic benefit” only influenced “consumption value.” Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds.
Keyword	local food attribute value consumption
Language	英語English
The Source to Article	PB_Publication
PUB ID	37232
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,Choe, J.Y.J. Testing an attribute-benefit-value-intention (ABVI) model of local food[J]. International Journal of Contemporary Hospitality Management, 2019, 123-140.
APA	Kim, S.S., & Choe, J.Y.J (2019). Testing an attribute-benefit-value-intention (ABVI) model of local food. International Journal of Contemporary Hospitality Management, 123-140.
MLA	Kim, S.S,et al."Testing an attribute-benefit-value-intention (ABVI) model of local food".International Journal of Contemporary Hospitality Management (2019):123-140.

Files in This Item:
There are no files associated with this item.

If you have any objections to this item, please fill out the form below and the administrator will contact you as soon as possible.
Content:
Email：	*
Affiliation No.
Verification Code:	Refresh

Any comments and suggestions are welcomed.
Title:	*
Content:
Email：	*
Verification Code:	Refresh