Atmosphere, Service, and Flavor: Exploring Quality Dimensions of Farm-Raised Foods in Agritourism

Jibin Baby and Dae-Young Kim ()
Additional contact information
Jibin Baby: Central Missouri REEC, University of Missouri, Columbia, MO 65201, USA
Dae-Young Kim: Hospitality Management, University of Missouri, Columbia, MO 65211, USA

Tourism and Hospitality, 2025, vol. 6, issue 4, 1-12

Abstract: The integration of farm-raised foods plays a pivotal role in elevating the attractiveness and long-term sustainability of agritourism destinations. These locally sourced culinary offerings not only provide economic opportunities and environmental benefits but also enhance the authenticity of the visitor experience, contributing to the vitality and resilience of rural communities. This study explores how three quality dimensions of farm-raised foods (atmospherics, service quality, food quality) shape visitors’ behavioral intentions. Furthermore, it examines the mediating role of visitors’ perceptions of farm-raised foods in this relationship. Drawing on data collected from 615 agritourism visitors using a quantitative approach and a structured survey instrument, the results indicate that all three quality dimensions significantly influence behavioral intentions, highlighting the importance of how the farm-raised foods are presented and interpreted. Furthermore, visitors’ perceptions of farm-raised foods significantly mediated the relationship between food quality and behavioral intentions. The findings underscore the need for agritourism operators to create immersive, high-quality food experiences that connect guests to local agriculture and culture. By emphasizing these dimensions, destination managers can enhance visitor satisfaction, build brand loyalty, and promote more sustainable rural tourism development. This research provides practical insights for strengthening agritourism strategies while supporting broader goals of sustainability and community enrichment.

Keywords: agritourism; atmospherics; behavioral intentions; farm-raised foods; food quality; perceptions; service quality (search for similar items in EconPapers)
JEL-codes: Z3 Z30 Z31 Z32 Z33 Z38 (search for similar items in EconPapers)
Date: 2025
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2673-5768/6/4/165/pdf (application/pdf)
https://www.mdpi.com/2673-5768/6/4/165/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jtourh:v:6:y:2025:i:4:p:165-:d:1736899

Access Statistics for this article

Tourism and Hospitality is currently edited by Mr. Philip Li

More articles in Tourism and Hospitality from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().