How Do Food Neophobia and Neophilia Moderate the Effect of Local Food Quality on Dining Satisfaction and Post-Dining Behavioral Intention in the Perspective of Sustainable Gastronomy Tourism?

Abdullah Tarinc, Arif Aytekin (), Ozlem Tekin Ozbek, Gozde Seval Ergün, Ali Keles, Fatih Uslu, Huseyin Keles and Ozgur Yayla
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Abdullah Tarinc: Department of Gastronomy and Culinary Arts, Faculty of Manavgat Tourism, Akdeniz University, Antalya 07600, Turkey
Arif Aytekin: Department of Social Work, Faculty of Manavgat Social Sciences and Humanities, Akdeniz University, Antalya 07600, Turkey
Ozlem Tekin Ozbek: Faculty of Tourism and Hotel Management, Gönen Vocational School, Bandırma Onyedi Eylül University, Balıkesir 10900, Turkey
Gozde Seval Ergün: Department of Tourism Management, Faculty of Manavgat Tourism, Akdeniz University, Antalya 07600, Turkey
Ali Keles: Independent Researcher, Antalya 07600, Turkey
Fatih Uslu: Department of Education Curriculum and Instruction, Faculty of Education, Akdeniz University, Antalya 07600, Turkey
Huseyin Keles: Department of Tourism Guidance, Faculty of Manavgat Tourism, Akdeniz University, Antalya 07600, Turkey
Ozgur Yayla: Department of Recreation Management, Faculty of Manavgat Tourism, Akdeniz University, Antalya 07600, Turkey

Sustainability, 2023, vol. 15, issue 12, 1-18

Abstract: This study examines the relationship between local food quality perception, dining satisfaction, and post-dining behavioral intention in the context of sustainable gastronomy tourism in Manavgat/Antalya. The research also analyzes the moderator roles of food neophilia and neophobia in this relationship. A face-to-face survey was conducted with the tourists who visited the region and experienced local restaurants. Accordingly, 487 participants were interviewed. In order to analyze the collected data, data survey analysis was applied, and the findings were analyzed using AMOS software (Version 24) to test the structural model. The results have shown that the core perceptions of local food and delivery quality positively affect dining satisfaction, whereas no effect on external quality has been found. Moreover, the findings have also revealed that dining satisfaction positively influences post-dining behavioral intention. In addition, food neophilia and neophobia moderate the relationship between dining satisfaction and post-dining behavioral intention. These findings have emphasized the importance of promoting local food quality to increase tourists’ dining satisfaction and their intention to participate in sustainable gastronomy tourism. Destination managers should collaborate with food producers to create a branded local food line that offers sustainable and delicious options, thereby enhancing the travel experiences of domestic and foreign tourists.

Keywords: dining satisfaction; food consumption; food neophilia; food neophobia; post-dining behavioral intention; sustainable gastronomy tourism; tourist behavior (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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