Local food consumption values and attitude formation: the moderating effect of food neophilia and neophobia

2022 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Khalil Hussain ◽  
Amir Zaib Abbasi ◽  
S. Mostafa Rasoolimanesh ◽  
Carsten D. Schultz ◽  
Ding Hooi Ting ◽  
...  
Keyword(s):  
Personality Traits ◽  
Food Consumption ◽  
Local Food ◽  
Value Theory ◽  
Moderating Effect ◽  
Food Neophobia ◽  
Content Type ◽  
Consumption Values ◽  
Food Tourism

PurposeThe local food tourism in Pakistan is increasing rapidly, and it attracts scholars to determine the factors affecting local food tourists' buying choices. Particularly, the authors aim to investigate the role of food consumption values on predicting domestic tourists' attitude toward local food and its effect on the intention to try local food with the moderating effect of personality traits (neophobia and neophilia).Design/methodology/approachThe authors tested the study model on 250 completed responses from local food tourists. They collected the data from three tourism locations (Islamabad, Rawalpindi and Peshawar) in Pakistan. Their study utilizes the consumption value theory within the limits of Pakistan's local food tourism.FindingsThe empirical findings show that consumption values, such as price, emotion, interaction, epistemic value, location value and variety value, effectively explain the domestic tourists' attitude toward local food. The authors further report that food neophilia strengthens the local tourists' positive reception toward the local food. However, food neophobia weakens the direction between local tourists' attitude toward local food and the intention to try local food.Practical implicationsThis study provides insights pertaining to tourists' local food consumption values (LFCVs) to a local destination owner and marketing manager to strategically work on LFCVs that are crucial for domestic tourists to derive their intention to try local food. Practitioners should work on domestic tourists who possess food neophobia trait and enquire them for their rejection or avoidance of a particular local destination. This will enable practitioners to bring innovation and development in the local destination, which ultimately promote local food tourism.Originality/valueThis study is the first to incorporate the variety and local value in tourists' LFCVs to predict local tourists' attitude toward local food. Additionally, the authors contribute to local food tourism by empirically studying the moderating role of personality traits (food neophilia and food neophobia) to examine the direction between local tourists' attitude and intention to local food.

US tourists' food neophobia and their local food experiences in France and Italy.

2021 ◽  
pp. 147-168
Author(s):  
Ja Young Choe
Keyword(s):  
Competitive Advantage ◽  
Food Consumption ◽  
Local Food ◽  
Behavioural Intention ◽  
Food Neophobia ◽  
The Third ◽  
Food Perception ◽  
Consumption Values ◽  
Food Tourism ◽  
Different Levels

Abstract This study has three major objectives; the first is to explore whether tourists have different levels of food neophobia according to their sociodemographics; the second is to investigate if differences in tourists' local food consumption values exist among different food neophobia groups (FNGs); and the third is to examine whether differences in tourists' behavioural intention to go back to a destination for food tourism exist among different FNGs. This study expects that destination marketers, hospitality businesses and tour operators can achieve a competitive advantage by understanding the concept of food neophobia and its associations with tourists' sociodemographics and local food experiences in a destination. In particular, this study will focus on US tourists' local food perception experiences in France and Italy.

The effects of tour guide performance and food involvement on food neophobia and local food consumption intention

2018 ◽  
Vol 30 (3) ◽  
pp. 1472-1491 ◽  
Author(s):  
Meltem Caber ◽  
Gökhan Yilmaz ◽  
Dogus Kiliçarslan ◽  
Adnan Öztürk
Keyword(s):  
Food Consumption ◽  
Structural Equation ◽  
Local Food ◽  
Research Model ◽  
Tour Guide ◽  
Food Neophobia ◽  
Content Type ◽  
Tour Guides ◽  
Food Involvement

Purpose The purpose of this study is to examine how food neophobia, food involvement, tour guide performance and intention of local food consumption impact each other. Design/methodology/approach A survey was performed with a sample of international tourists visiting Antalya, Turkey, and the data were used to test the proposed research model by means of structural equation modelling. Findings Results reflected a causal relationship among the examined constructs. Although tour guide performance had an insignificant effect on food neophobia, tourists’ food involvement negatively impacted and decreased neophobia. Originality/value This study is an exceptional contribution to the literature, as it empirically investigates the role of tour guides on tourists’ local food consumption behaviour.

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.

scholarly journals Food consumption experiences: a framework for understanding food tourists’ behavioral intentions

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Morteza Soltani ◽  
Nima Soltani Nejad ◽  
Fatemeh Taheri Azad ◽  
Babak Taheri ◽  
Martin Joseph Gannon
Keyword(s):  
Food Consumption ◽  
Behavioral Intentions ◽  
Local Food ◽  
Tourism Industry ◽  
Future Research ◽  
Content Type ◽  
Culinary Tourism ◽  
Food Tourism ◽  
Survey Responses ◽  
The Impact

Purpose This study aims to develop a framework to identify the drivers underpinning food tourists' behavioral intentions (BIs). This framework centers on examining how local food consumption value (TLFCV), local food experiential value (TLFEV) and social media influencers (SMIs) impact upon tourists’ attitudes toward local food (ATLF) and food destination image (FDI). The impact of ATLF and FDI on tourists’ BIs is also examined. Design/methodology/approach PLS-SEM was used to test the hypothesized relationships using survey responses from 379 tourists visiting Rasht, Iran. Findings The results demonstrate that TLFCV, TLFEV and SMIs can be used to populate a theoretical framework for predicting and understanding the factors influencing tourists’ ATLF and FDI. Specifically, positive ATLF and FDI stimulated positive BIs (e.g., intending to recommend Iranian food to others and intending to revisit Iran in future for culinary tourism purposes). Practical implications The findings provide managers and practitioners within the culinary tourism industry with suggestions for how best to strategically market their offerings to increase inbound food tourism. Originality/value This study is one of the first to empirically evaluate the drivers of food tourists' BIs, presenting a newly developed model for deployment in future research. Originality is also established by simultaneously investigating TLFCV and TLFEV within the context of food tourism.

Benefit flexibility and benefit satisfaction: does employee’s personality matter?

2017 ◽  
Vol 46 (1) ◽  
pp. 2-16 ◽  
Author(s):  
José Manuel de la Torre-Ruiz ◽  
Maria Dolores Vidal-Salazar ◽  
Eulogio Cordón-Pozo
Keyword(s):  
Personality Traits ◽  
Human Resource ◽  
Moderating Effect ◽  
Human Resource Practices ◽  
Human Resource Managers ◽  
Content Type ◽  
Internal Locus Of Control ◽  
Resource Managers ◽  
The Relationship

Purpose Although previous studies have analyzed the affective reaction of employees toward benefits, results remain inconclusive. The purpose of this paper is to pay specific attention to the flexibility of benefit systems and analyze whether the effect of this flexibility on employee’s benefit satisfaction is moderated by employees’ personality traits. Design/methodology/approach The data of this study have been collected from a sample of 874 employees working in Spanish firms, through survey. The data were analyzed using partial least squares modeling. Findings The results of this study show how self-efficacy has a negative moderating effect on the relation between benefit flexibility and benefit-level satisfaction. Similarly, the authors find a negative moderating effect of internal locus of control on the relationship between benefit flexibility and benefit determination satisfaction. Research limitations/implications Future studies should consider other personality traits that have an even stronger moderating effect. Practical implications This paper sheds some light on how the flexibility of benefit systems can be an effective source of satisfaction and what kind of employees can be more satisfied with them. For human resource managers, it is necessary to know how differently employees react to human resource practices in order to be able to effectively adjust these practices to the appropriate employees. Originality/value This work contributes to human resource literature by analyzing some personality traits that may condition the effectiveness of benefit systems. In this sense, it responds to recent calls asking for more studies aimed at analyzing the role of the employees on the effectiveness of human resource practices.

Personality and eating behavior in a food festival: understanding visitors’ loyalty from the perspective of food-related personality traits

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Li-Chun Hsu
Keyword(s):  
Personality Traits ◽  
Structural Equation ◽  
Dietary Habits ◽  
Local Food ◽  
Equation Modeling ◽  
Slow Food ◽  
Food Neophobia ◽  
Content Type ◽  
Key Factor ◽  
Related Personality

Purpose This study aims to investigate the effects of visitors’ dietary habits on their acceptance of local food from the perspective of positive (e.g. local food involvement) and negative (e.g. food neophobia) food-related personality traits. Design/methodology/approach A survey was conducted on visitors to the Slow Food Festival in Taitung, Taiwan. A total of 327 valid questionnaire responses were collected and structural equation modeling was used to conduct path analyzes. Findings The analysis results supported all hypotheses. Food neophobia plays a key factor in moderating roles. Originality/value This study contributes to the literature by integrating positive and negative perspectives of food-related personality traits. In addition, this study proposes that food neophobia plays a moderating role in food choice and behavioral decisions.

Food consumption values and the influence of physical activity

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Karim Marini Thomé ◽  
Giselle Cappellesso ◽  
Guilherme Mata Pinho
Keyword(s):  
Physical Activity ◽  
Food Consumption ◽  
Structural Equation ◽  
Value Theory ◽  
Social Value ◽  
Epistemic Values ◽  
Content Type ◽  
Consumption Values ◽  
Functional Value ◽  
The Relationship

PurposeThis article aims to explore the influence of values concerning food consumption and the effect of physical activity habit moderation on these.Design/methodology/approachThe consumption value theory was used as a base, and a survey with 292 participants was analysed by means of factor analysis and structural equation modelling.FindingsThe findings are presented at three levels. The first is the clustering of food consumption habits in different dimensions: healthy, unhealthy and hybrid. The second is the relationship between values and food consumption. In detail: (1) emotional value is the only significant measurement for the consumption of the three food dimensions; (2) social value is a significant measurement for healthy food consumption; (3) conditional value is significant for the consumption of hybrid and unhealthy foods; (4) epistemic value has significance in the consumption of hybrid foods; (5) functional value is denied for all dimensions. The third concerns the relationship between value perceptions and food consumption moderated by physical activity in: (1) social value of healthy foods; (2) functional value of hybrid foods; and (3) emotional and epistemic values of unhealthy foods.Originality/valueThis paper adds to the literature on consumption values and raises new insights into value and habits regarding food consumption, such as physical activity involved in the consumption context.

How does renqing influence purchase intentions in the Chinese business-to-business context?

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Xun Zhang ◽  
Biao Xu ◽  
Jun Wu
Keyword(s):  
Positive Relationship ◽  
Purchase Intentions ◽  
Moderating Effect ◽  
Content Type ◽  
Mediating Role ◽  
Chinese Business ◽  
The Relationship ◽  
Business To Business ◽  
Positive Effect

Purpose This study aims to examine the relationship between renqing and purchase intentions and the mechanism of its impact in the Chinese business-to-business (B2B) context. Design/methodology/approach Renqing in China has played an important role in business relationships and has been receiving increased attention in both practice and theory. However, little is known about whether it can influence purchase intentions in a rational B2B condition. This research aims to examine the relationship between renqing and purchase intentions and the mechanism of its impact in the Chinese B2B context. Based on a survey of 1,010 industry buyers from 468 Chinese downstream buyer companies, the empirical findings indicate a positive relationship between renqing and purchase intentions and the mediating role of long-term orientation (LTO) for increasing purchase intentions. In addition, this study also finds that product involvement (PI) has a negative moderating effect on the relationship between renqing and purchase intentions, which means that renqing has a big positive effect on purchase intentions in low PI conditions. The results highlight several implications for B2B companies that sell products to Chinese enterprises. Findings The empirical findings indicate a positive relationship between renqing and purchase intentions and the mediating role of LTO for increasing purchase intentions. In addition, this study also finds that PI has a negative moderating effect on the relationship between renqing and purchase intentions, which means that renqing has a big positive effect on purchase intentions in low PI conditions. Originality/value First of all, by answering the research question, this study shows that renqing has a positive effect on purchase intentions in Chinese B2B context. Second, this study elucidates the influence mechanism of renqing on purchase intention and identifies the mediating effect of LTO and the moderating effect of PI.

scholarly journals Servitization strategies from customers’ perspective: the moderating role of co-creation

2019 ◽  
Vol 34 (3) ◽  
pp. 628-642 ◽  
Author(s):  
José L. Ruiz-Alba ◽  
Anabela Soares ◽  
Miguel A. Rodríguez-Molina ◽  
Dolores M. Frías-Jamilena
Keyword(s):  
Structural Equation ◽  
Business Models ◽  
Service Providers ◽  
Moderating Effect ◽  
Mediating Effect ◽  
Content Type ◽  
The Impact ◽  
Moderating Role ◽  
Different Levels

Purpose This paper aims to investigate the moderating role of co-creation in the implementation of servitization strategies in the pharmaceutical industry in a business-to-business (B-to-B) context. More specifically, this investigation explores the impact of different levels of services (base, intermediate and advanced) on servitization and on performance by using co-creation as a moderating factor. Design/methodology/approach A research framework was developed and empirically tested in the pharmaceutical sector. Data collection was conducted through the online distribution of questionnaires. The final sample included 219 pharmacy stores, and the data were analysed using structural equation modelling. Findings Main findings suggest that when the level of co-creation of the design of services is high, there are significant effects of servitization on firm performance. The moderating effect of co-creation is illustrated in regard to intermediate and advanced services, but results referring to the impact of intermediate services on servitization appear non-significant with a low degree of co-creation. No significant effects could be found for the impact of base services on performance and servitization for both high and low degrees of co-creation. Findings show an impact of advanced services on performance through the mediating effect of servitization when the degree of co-creation is high. Originality/value Most research concerning servitization has been done from the perspective of manufacturers and service providers. This study adds value to the literature because it was designed from a customer’s perspective. Moreover, it contributes towards the conceptualization of the servitization research strategy and business models in a B2B context. This is accomplished through the investigation of the moderating effect of co-creation on the impact of the different levels of services on servitization and on performance.

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