scholarly journals The impact of COVID-19 on destination visit intention and local food consumption

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Bekir Bora Dedeoğlu ◽  
Marcello Mariani ◽  
Fangfang Shi ◽  
Bendegul Okumus
Keyword(s):  
Risk Perception ◽  
Food Consumption ◽  
Risk Perceptions ◽  
Local Food ◽  
Motivational Factors ◽  
Health Concern ◽  
Equation Modeling ◽  
Cultural Experience ◽  
Content Type ◽  
Chinese Tourists

PurposeThis paper aims to investigate the relationships between motivation and intention to consume local food and between intention to consume local food and intention to visit the destination of that food's origin while examining the moderating effect of risk perception associated with coronavirus disease 2019 (COVID-19).Design/methodology/approachData were collected from two samples of potential Chinese tourists in the contexts of Italian and Thai food. Data obtained from 264 Chinese respondents for Italian food and 277 Chinese respondents for Thai food were analyzed. Partial least squares structural equation modeling was utilized to test the research model.FindingsThe results indicate that, while motivational factors such as cultural experience, novelty and sensory appeal influence potential Chinese tourists' intention to consume Italian food, motivational factors such as cultural experience, health concern, novelty and sensory appeal influence tourists' intention to consume Thai food. The authors found that intention to consume local food positively influences tourists' intention to visit both destinations (Italy and Thailand). Moreover, tourists' risk perceptions of COVID-19 negatively moderate the effect of cultural experience and novelty on the intention to consume Italian food. Regarding the intention to consume Thai food, the authors found that tourists' risk perceptions have a diminishing effect on all motivational factors.Originality/valueThis pioneering study examines the role of COVID-19-related risk perception on the relationships among motivation of local food consumption, intention of local food consumption and destination visit intention in the context of two destination countries. It reveals cross-country differences of the negative effect pertaining to the risk perceptions of COVID-19, which has important implications for international destination marketing.

scholarly journals Factors in tourists’ food decision processes: a US-based case study

2019 ◽  
Vol 27 (1) ◽  
pp. 2-19
Author(s):  
Angel F. González ◽  
Catherine Curtis ◽  
Isaac J. Washburn ◽  
Abhijeet R. Shirsat
Keyword(s):  
Conceptual Model ◽  
Food Consumption ◽  
Service Providers ◽  
Local Food ◽  
Motivational Factors ◽  
Local Foods ◽  
Online Questionnaire ◽  
Content Type ◽  
Exposure Effect ◽  
English Only

Purpose The purpose of this paper is to empirically test an existing conceptual model from Mak et al. (2012a, 2012b) to discern which factors have the most influence on food choices when travelers visit destinations with different options, i.e. local foods, other than those available in their home environments. Design/methodology/approach The quantitative study surveyed 330 travelers and used descriptive analyses of all the variables involved. A hierarchical linear regression was calculated to predict for the dependent variable of local cuisine consumption, based on the independent variables of culture and religion, socio-demographic factors, motivational factors, food trait personality and exposure effect/past experience. Findings Culture, motivational factors and food-related personality traits were consistently significant predictors of local food consumption. Research limitations/implications Limitations include using an English-only online questionnaire and self-reported bias. The impacting delimitation relates to data collection from US travelers and thus limiting generalizability findings. Practical implications The study explained factors involved in travelers’ decision to consume local foods at a destination. Government, tourism-related organizations, producers and service providers gain information to improve products, increase interest, create additional employment opportunities, increase tax revenues that assist local communities and increase consumption of local foods, products and services. Originality/value The limited availability of research on this topic prompted the interest of the researchers. Mak et al. (2012b) provide a conceptual model that was first tested empirically in this study. It presents a five factors impacting tourist food consumption at a destination. Local food consumption of tourists was tested using the aforementioned conceptual model.

Effects of African local food consumption experiences on post-tasting behavior

2020 ◽  
Vol 32 (2) ◽  
pp. 625-643 ◽  
Author(s):  
Seongseop (Sam) Kim ◽  
Frank Badu-Baiden ◽  
Munhyang (Moon) Oh ◽  
Jungkeun Kim
Keyword(s):  
Food Consumption ◽  
Structural Equation ◽  
Local Food ◽  
Equation Modeling ◽  
Content Type ◽  
Asymmetry Analysis ◽  
Consumption Experience ◽  
Dependent Variables ◽  
Quality Of Food

Purpose The purpose of this paper is to investigate the effects of experiences with local food in Ghana on satisfaction, favorability and behavioral intention. Design/methodology/approach Unlike previous studies that have used multiple regression analysis or structural equation modeling, this study adopts impact-range performance analysis (IRPA) and impact asymmetry analysis (IAA). A total of 336 questionnaires were used in the data analyses. Findings Factor analysis generates five domains of experience of consuming local food. Socialization and boasting and experience with various menus and quality of food contribute most to explaining the three dependent variables. Originality/value This study has significant value because it extends the study of local food consumption experience to the understudied area of African food tourism, particularly Ghanaian food and tourists to Ghana.

Searching memories of pleasures in local cuisine: how nostalgia and hedonic values affect tourists' behavior at hot spring destinations?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Janet Chang ◽  
Sean Hsin-Hung Lin ◽  
Li-Sheng Wu
Keyword(s):  
Food Consumption ◽  
Structural Equation ◽  
Hot Springs ◽  
Local Food ◽  
Hot Spring ◽  
Equation Modeling ◽  
Content Type ◽  
Mediating Role ◽  
Hedonic Experience

PurposeHistorically, hot springs have been regarded as hedonic and foodie destinations, yet the antecedents that affect tourists' intentions for local cuisine in hot springs remain unexplored. The present study aims to address this knowledge gap by considering the role of nostalgia and hedonic values in tourist food consumption.Design/methodology/approachData were collected from 315 domestic tourists by intercept surveys conducted in the Beitou Hot Spring, Taiwan. Covariance-based structural equation modeling (SEM) and bootstrapping were used to test the hypotheses as well as mediating effects.FindingsNostalgia positively influences hedonic values, which affect tourists' intentions for local food consumption. Unexpectedly, nostalgia does not directly influence tourists' preferences due to complete mediation through hedonic values.Research limitations/implicationsGiven a growing number of young consumers visiting hot springs, hedonic experience is essential and more effective for pulling visitors and stimulating local food consumption than nostalgia vibes are. Cross-cultural samples and qualitative research are suggested for future studies.Originality/valueThe study demonstrates different levels of nostalgia in different ages. It highlights the mediating role of hedonic values between nostalgia and tourists' intentions for local cuisine in the hot spring destinations, which has been overlooked in previous studies. Originality is also established by simultaneously investigating hedonic values and behavioral intentions within the context of food tourism.

Tourist's satisfaction with local food effect behavioral intention in COVID-19 pandemic: a moderated-mediated perspective

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shafique Ur Rehman ◽  
Sarminah Samad ◽  
Sandeep Singh ◽  
Muhammad Usman
Keyword(s):  
Food Consumption ◽  
Behavioral Intention ◽  
Structural Equation ◽  
Local Food ◽  
Sampling Technique ◽  
Value Theory ◽  
Tourism Industry ◽  
Equation Modeling ◽  
Content Type ◽  
Consumption Value

PurposeThis study explored the relationship between local food consumption value and satisfaction with local food, leading to behavioral intention. Moreover, tourist's involvement is used as a mediator, and COVID-19 fear moderates between satisfaction with local food and behavioral intention.Design/methodology/approachStructural equation modeling (SEM) technique presents researchers with extra flexibility and better research conclusions. This study used Partial Equation Modeling SEM to test the proposed hypotheses. The convenience sampling technique was used to collect data, and 339 questionnaires were part of the final analysis.FindingsThe results reveal that local food consumption value is positively associated with local food satisfaction except for emotional value. Satisfaction on local food significantly determined tourist's involvement and behavioral intention. Tourist's involvement is positively related to behavioral intention. Despite this, COVID-19 fear significantly decreases behavioral intention. Tourist's involvement significantly mediates, and COVID-19 fear moderates between satisfaction with local food and behavioral intention significantly.Practical implicationsThe results of our research will support scholars and practitioners to recognize the importance of factors that influence people's intention to eat local food. Besides, our research offers a significant policy to get maximum benefits for the tourism industry in Pakistan.Originality/valueTo the author's knowledge, our study initially incorporates a research model in the COVID-19 pandemic and covers local food consumption value, satisfaction on local food, tourist's involvement and COVID-19 fear to determine the behavioral intention of people to eat local food. Besides, consumption value theory was used to build a research framework.

Unveiling the food safety climate’s paths to adequate food handling in the hospitality industry in Brazil

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Marcel Levy de Andrade ◽  
Elke Stedefeldt ◽  
Lais Mariano Zanin ◽  
Luis D’Avoglio Zanetta ◽  
Diogo Thimoteo da Cunha
Keyword(s):  
Food Safety ◽  
Risk Perception ◽  
Organizational Climate ◽  
Risk Perceptions ◽  
Structural Equation ◽  
Hospitality Industry ◽  
Physical Structure ◽  
Equation Modeling ◽  
Content Type ◽  
Adequate Food

Purpose This study aims to explore whether the application of a positive food safety (FS) climate reduces the number of FS violations in the hospitality industry. Design/methodology/approach The sample comprised 271 food handlers in six hotels and 12 restaurants in Brazil. FS climate and risk perceptions were evaluated by self-applicable questionnaires. FS violations were evaluated through observations during the workday. Structural equation modeling with partial least squares was used to test four hypotheses. Findings The findings of this study suggest that a positive FS climate reduces the number of FS violations. It was also observed that risk perception moderated the relationship between FS climate and violations. Physical structure was also identified as a predictor of adequate FS practices. Practical implications The results indicate that restaurant owners and managers should invest in actions toward a positive FS climate. Originality/value It is evident that FS climate elements should be evaluated together, providing a better understanding of the organizational climate and FS culture. Additionally, the bi-directional effect of risk perception was discussed, affecting and being affected by adequate FS practices. To the best of authors’ knowledge, this is the first study to model the FS climate in the hospitality sector and discuss the implications.

Impact of a country’s logistical capabilities on supply chain risk

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
R. Sreedevi ◽  
Haritha Saranga ◽  
Sirish Kumar Gouda
Keyword(s):  
Decision Making ◽  
Risk Management ◽  
Supply Chain ◽  
Risk Perception ◽  
Risk Perceptions ◽  
Structural Equation ◽  
Primary Data ◽  
Equation Modeling ◽  
Supply Chain Risk ◽  
Content Type

Purpose This paper aims to examine the relationship between environmental factors, risk perception and decision-making in risk management. Specifically, using attribution theory, the authors study the influence of macro-level logistical capabilities of a host country on a firm’s actual and perceived supply chain risk, and examine if this country-level factor and the firm level perception of risk affect a firm’s decision-making in risk management. Design/methodology/approach This study uses a combination of primary data from 932 manufacturing firms from 22 countries and secondary data from the logistics performance index (LPI), and empirically tests the conceptual framework using partial least squares structural equation modeling. Findings Key results reveal that a country’s logistical capabilities, measured using LPI, have a significant impact on managers’ risk perception. Firms located in countries with high LPI perceive lower risk in their supply chain both in the upstream and downstream, and therefore do not invest much in external integration, compared to firms in low LPI countries, and hence are exposed to high risk. Originality/value This is one of the first empirical studies linking a country’s logistical capabilities with supply chain risk perceptions, objective supply chain risk and supply chain risk management efforts of a firm using the International Manufacturing Strategy Survey database.

scholarly journals Gender as moderator of the influence of tourists’ risk perception on destination image and visit intentions

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rita Rosa Carballo ◽  
Carmelo Javier León ◽  
María Magdalena Carballo
Keyword(s):  
Gender Differences ◽  
Risk Perception ◽  
Risk Perceptions ◽  
Structural Equation ◽  
Group Analysis ◽  
Destination Image ◽  
Content Type ◽  
Behavioural Intentions ◽  
Consumption Decisions ◽  
The Impact

Purpose This paper aims to study the influence of gender on the theoretical and empirical relationships between tourists’ risk perceptions and both destination image and behavioural intentions. Design/methodology/approach An empirical study was carried out with potential tourists at home in Germany and the UK considering travelling to Spain, Egypt, Morocco, Brazil, Colombia and Indonesia. Data were analysed using structural equation modelling with multi-group analysis. Findings Results show that gender moderates the theoretical relationships between risk perception and both destination image and behavioural intentions. Risk perception is higher for women than for men and depends on the type of risks and the characteristics of the destination. Women are more likely than men to reduce their visit to a destination whenever there is an increase in their risk perceptions. However, the influence of risk perception on destination image is higher for men than for women. Thus, results prove there are significant gender differences in the theoretical relationships between risk perceptions and destination image and visiting intentions. Originality/value This paper provides new evidence on the gender differences in risk perceptions in tourism and their impact on destination image and visiting intentions, showing that whenever there are higher risks at a tourist destination women do change more than men their behavioural intentions. The results are useful for designing risk management and promotion policies at destinations that avoid the masculinisation bias, thereby considering the impact of gender differences on travel behaviour and consumption decisions.

Understanding Ant Forest continuance: effects of user experience, personal attributes and motivational factors

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Muhammad Ashfaq ◽  
Qingyu Zhang ◽  
Abaid Ullah Zafar ◽  
Mehwish Malik ◽  
Abdul Waheed
Keyword(s):  
User Experience ◽  
Structural Equation ◽  
Motivational Factors ◽  
Personal Attributes ◽  
Equation Modeling ◽  
Content Type ◽  
Mobile Gaming ◽  
Cognitive Experience ◽  
Affective Experiences ◽  
Forest Users

PurposeTechnology has emerged as a leading tool to address concerns regarding climate change in the recent era. As a result, the green mobile application – Ant Forest – was developed, and it has considerable potential to reduce negative environmental impacts by encouraging its users to become involved in eco-friendly activities. Ant Forest is a novel unexplored green mobile gaming phenomenon. To address this gap, this study explores the influence of user experience (cognitive experience and affective experience), personal attributes (affection and altruism) and motivational factors in game play (reward for activities and self-promotion) on the continuation intention toward Ant Forest.Design/methodology/approachThe authors assessed the data using partial least squares structural equation modeling (PLS-SEM) for understanding users' continuation intention toward Ant Forest.FindingsThrough a survey of 337 Ant Forest users, the results reveal that cognitive and affective experiences substantially affect Ant Forest continuation intention. Personal attributes and motivational factors also stimulate users to continue using Ant Forest.Originality/valueThe authors build and confirm a conceptual framework to understand users' continuation intention toward a novel unexplored Ant Forest phenomenon.

Exploring the nexus of social media influencers and consumer brand engagement

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Man Lai Cheung ◽  
Wilson K.S. Leung ◽  
Morgan X. Yang ◽  
Kian Yeik Koay ◽  
Man Kit Chang
Keyword(s):  
Social Media ◽  
Social Interaction ◽  
Information Seeking ◽  
Structural Equation ◽  
Motivational Factors ◽  
Three Dimensions ◽  
Equation Modeling ◽  
Consumer Engagement ◽  
Content Type ◽  
The Impact

PurposeGrounded in uses and gratification theory (UGT) and observational learning theory (OLT), this study aims to understand the impact of motivational factors on consumer-influencer engagement behaviors (CIEBs). Motivating factors, including entertainment, information seeking, reward and social interaction, are regarded as antecedents of consumers' OLT, as manifested by CIEB dimensions, including consumption, contribution and creation, and subsequently drive consumer engagement with the endorsed brands.Design/methodology/approachA self-administered questionnaire was distributed to Malaysian social media users. A total of 263 responses were collected and analyzed using partial least squares structural equation modeling (PLS-SEM) to examine the impact of motivational factors on CIEBs.FindingsThe results show that the three dimensions of CIEBs can be predicted by different gratifications (information seeking, entertainment, reward and interaction). In addition, two of the CIEB dimensions, consumption and contribution, were found to have a significant positive influence on consumers' engagement with endorsed brands.Practical implicationsThis study provides insights into how social media influencers (SMIs) could lead to CIEBs by creating entertaining and rewarding content that facilitates social interaction between consumers. SMIs and marketers that encourage consumers to browse, comment and share SMI-created posts will enhance consumer engagement with the endorsed brands, as engagement is driven by the consumption and contribution to SMI-created content.Originality/valueSMI marketing is increasing, and many brands are beginning to rely more on SMIs to promote brands. Yet, there is a dearth of studies that have examined how SMIs play a role in affecting consumers' engagement with endorsed brands. This study contributes to the marketing literature by developing and empirically testing the research model. Results suggest that social interaction, reward and entertainment are key motivational factors that drive CIEBs, which, in turn, foster consumer engagement with endorsed brands.

When in Rome, do as the Romans do

2019 ◽  
Vol 122 (6) ◽  
pp. 1953-1967
Author(s):  
Mumtaz Ali Memon ◽  
Muhammad Zeeshan Mirza ◽  
Bibiana Lim ◽  
Waheed Ali Umrani ◽  
Mohamed Ayyub Hassan ◽  
...  
Keyword(s):  
International Students ◽  
Structural Equation ◽  
Local Food ◽  
Behavioral Control ◽  
Tourism Industry ◽  
Equation Modeling ◽  
Perceived Behavioral Control ◽  
Practical Consideration ◽  
Content Type ◽  
The Impact

Purpose International students are considered as a huge and potentially lucrative segment for various products of the tourism industry in Malaysia. One of the tourism products is the local food they consume. The purpose of this paper is to investigate key factors that contribute to international students’ intention to consume Malay food. Drawing on the theory of planned behavior (TPB), the present study examines the impact of attitude, subject norm and perceived behavioral control (PBC) on international students’ intention to consume Malay food. Design/methodology/approach A quantitative approach using self-administered questionnaire was adopted. A total of 163 samples were collected from international students studying in five different Malaysian higher education institutions. A partial least squares structural equation modeling technique was used to test the hypothesized model. Findings The findings highlight that attitude, subject norms and PBC significantly motivate international students to consume local food. The subject norm toward consuming local food was revealed as the strongest predictor of international students’ intention to consume Malay food. Originality/value Although this is one of the early studies that uses the TPB in assessing the factors that influence international students’ intention to consume local food, this paper is driven by and aimed for practical consideration and thus making a significant contribution to practice. Specifically, the findings of the present study provide important implications for tourism industry practitioners to plan and implement initiatives that may promote local food among international students studying in Malaysian institutions.

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