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

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

Tourism Management, 2011, vol. 32, issue 2, 307-316

Abstract: 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.

Keywords: Travel dining experience; Gastronomy tourism; Chinese tourists; Food culture; Narrative analysis (search for similar items in EconPapers)
Date: 2011
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Citations: View citations in EconPapers (23)

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Persistent link: https://EconPapers.repec.org/RePEc:eee:touman:v:32:y:2011:i:2:p:307-316

DOI: 10.1016/j.tourman.2010.02.009

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