Transforming Non-Culinary Destinations into Exotic Culinary Hotspots: An Empirical Analysis of Food-Related Satisfaction Factors Using EFA, CFA, and SEM
DOI:
https://doi.org/10.53596/ka7pk163Palabras clave:
Culinary Tourism, Tourist Satisfaction, Behavioural Intentions, Structural Equation Modelling, Emerging Tourism SegmentsResumen
Culinary tourism has been growing as a dynamic and non-seasonal segment in the tourism industry, especially in recent decades. The purpose of this article is to explore relevant factors contributing to the food-related experiences of tourists in a non-culinary destination that can help transform the region to an exotic culinary destination. To address these objectives, a combination of Factor Analysis and Structural Equation Modelling is employed to provide a comprehensive approach. Five significant factors are identified using the principal components method. Then the validity of these factors is confirmed by CFA and the structural relationships among them are examined by SEM. "Food Attributes", and "Dining Environments" are considered the most influential among these factors in shaping tourists’ culinary experience. The result of this study contributes significantly to destination marketing literature by highlighting the influence of food attributes and accessibility on future behavioural intentions of tourists visiting a non-culinary destination.
Referencias
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