Travelers’ Psychological Comfort with Local Food Experiences and Place Attachment

2021 ◽  
pp. 109634802110584
Author(s):  
Saerom Wang ◽  
Xinran Lehto ◽  
Liping Cai ◽  
Carl Behnke ◽  
Ksenia Kirillova
Keyword(s):  
Survey Data ◽  
Place Attachment ◽  
Service Providers ◽  
Local Food ◽  
Food Interaction ◽  
Travel Experience ◽  
Food Experience

Travelers’ engagement with local food at a foreign destination could be overwhelming and affect their overall travel experience. This study investigates the role travelers’ psychological comfort with local food plays in influencing the development of their place attachment to a destination. The study utilized survey data sampled from Korean and American travelers who had visited China and found that travelers’ place attachment is positively and significantly influenced by their psychological comfort with food, interaction with service providers, and atmospherics. The findings also reveal that Korean and American travelers differ in the degree to which comfort affects their place attachment. These and other findings of the study bring attention to the comfort factor of travelers’ food experience, thus complementing previous research that tended to emphasize the novelty value of local cuisines.

Framing the local food experience: a case study of a Finnish pop-up restaurant

2018 ◽  
Vol 120 (1) ◽  
pp. 133-145 ◽  
Author(s):  
Inari Aaltojärvi ◽  
Maija Kontukoski ◽  
Anu Hopia
Keyword(s):  
Cultural Context ◽  
Design Methodology ◽  
Local Food ◽  
Regional Identity ◽  
Research Setting ◽  
Content Type ◽  
Food Experience ◽  
Group Interviews ◽  
Practical Implications

Purpose The purpose of this paper is to analyse how Finnish customers at the pop-up restaurant event Trip to Province, which took place in South Ostrobothnia, Finland, make sense of the locality. Design/methodology/approach The data consist of 3 group interviews and 18 respondents, whose responses were analysed using a frame analysis. Findings Locality is discussed in the context of three frames: the immediate surroundings, the Finnish national ethos and the global discourses of food enthusiasts. The results show that, in terms of local food events, locality comprises not only food, but also place, people and cultural context conveying national and global elements. Research limitations/implications The data of this study are limited in size, and limited to the Finnish context. Practical implications Local food events could be promoted to locals and nearby residents, not just to tourists. With the design of the eating environment (music and visuals), the local food experience can be enhanced. Social implications Local food events strengthen the residents’ regional identity. Originality/value The research setting for this paper is original; the study takes part in the scarce discussion about gastronomic tourism in Finland. The study broadens the view that local food is just about food; regarding local food events, locality also entails place, people, nationality and globality.

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.

scholarly journals Young tourists’ attitude towards domestic tourism: a study on Bangladesh

2018 ◽  
Vol 16 (3) ◽  
pp. 117-129
Author(s):  
Mahbub Parvez ◽  
Md. Jahid Bin Kashem
Keyword(s):  
Leisure Time ◽  
Main Product ◽  
Service Providers ◽  
Tourism Industry ◽  
Survey Questionnaire ◽  
Standardized Measures ◽  
Tourist Destinations ◽  
Travel Experience ◽  
Domestic Tourism ◽  
Tourism Service

Bangladesh is a country with numerous natural attractions, which is the main product of tourism. Currently, the domestic tourism is increasing in Bangladesh rapidly, in which young tourists are the main contributors, as they have high interest and leisure time in exploring tourist destinations. Therefore, it has raised questions on the worthiness of carrying out a study about the attitude, travelling pattern, and the satisfaction level among the young Bangladeshis toward domestic tourism to analyze their contribution to Bangladeshi tourism industry. This study employed a survey questionnaire to collect data, which was adapted from standardized measures. A total of 571 respondents who has been randomly selected from Dhaka, the capital of Bangladesh, was involved in the study. The completed questionnaires were analyzed to measure the variables of the study and test the assumptions to achieve the objectives of the study. This study found that the travelling pattern and tour planning of the young tourists vary with regard to their occupation. In addition, the results of the study also portrayed their preferred destinations and activities in the tourist areas and their positive opinion regarding their travel experience. This study provides information to the policymakers, tourism service providers and researchers to satisfy their needs and foster the domestic tourism in Bangladesh.

Examining International Food Travelers' Engagement in Behaviors to Protect Themselves From Foodborne Illnesses While Abroad

2018 ◽  
Vol 22 (3) ◽  
pp. 213-227 ◽  
Author(s):  
Ashley Schroeder ◽  
Lori Pennington-Gray ◽  
Laura Mandala
Keyword(s):  
Food Safety ◽  
Health Care Providers ◽  
Risk Perceptions ◽  
Service Providers ◽  
Prior Experience ◽  
International Travel ◽  
Future Research ◽  
Care Providers ◽  
Foodborne Illnesses ◽  
Travel Experience

In recent times, food travel has continued to gain in popularity and food and beverage activities are an important consideration for travelers. According to World Food Travel Association (WFTA), more than 9 in 10 travelers are now considered to be food travelers because they have participated in a "food or beverage experience other than dining out, at some point in the past 12 months." At the same time, travelers are an at-risk population for foodborne illnesses due to their tendency to eat out and experience local gastronomy. While health care providers and tourism service providers can and should advise travelers on ways to mitigate foodborne risks, it is ultimately the responsibility of travelers to protect themselves. Accordingly, the purpose of this study was to investigate antecedents of food travelers' engagement in personal protective behaviors (PPBs) related to foodborne illnesses during two phases of the travel experience: prior to and during travel. The independent variables were the extent of prior international travel experience, prior experience with foodborne illnesses, concerns about food safety, and food safety and foodborne illness risk perceptions. Data were collected via an online panel of food travelers from the US who had traveled outside of the country at least once in their lifetime (n = 758). Results revealed that concerns about food safety were antecedents of engagement in all five PPBs. Risk perceptions were antecedents of engagement in the during travel PPBs. The extent of prior international travel experience and prior experience with foodborne illnesses were inconsistent antecedents. The first two findings suggest that cognition (in terms of risk perceptions) is a driver of engagement in PPBs during travel and affect (in terms of concerns) is a driver of engagement in PPBs prior to and during travel. Theoretical and practical implications, as well as limitations and suggestions for future research are discussed.

Beyond the Workshop: National Trends in Integrated and Segregated Day and Employment Services

1995 ◽  
Vol 20 (4) ◽  
pp. 270-285 ◽  
Author(s):  
Martha J. McGaughey ◽  
William E. Kiernan ◽  
Lorraine C. McNally ◽  
Dana Scott Gilmore ◽  
Geraldine R. Keith
Keyword(s):  
Survey Data ◽  
Random Sample ◽  
Service Providers ◽  
Dual System ◽  
Service Capacity ◽  
Employment Services ◽  
Integrated Employment ◽  
National Trends ◽  
New Facility ◽  
Future Utilization

Survey data from a national, random sample of 643 service providers were analyzed to examine past, current, and future utilization of integrated and segregated day and employment services. The percentage of persons in integrated employment increased to 30% in 1991, from a total of 17% documented during 1986. However, the average number of persons served in segregated, facility-based work programs has also increased since 1986, and half the respondents (N = 643) either planned to start new facility-based programs, maintain the current service capacity, or increase the number served by 1997. Implications of a dual system of integrated versus segregated services and potential incentives for stimulating conversion of facility-based services are discussed.

An Exploratory Survey of Priorities in Establishing Telepractice System for SLPs and Caregivers in Korea

2020 ◽  
pp. 152574012091641
Author(s):  
Jeewon Yoo ◽  
Mi-sun Yoon ◽  
Chi Kyou Lee ◽  
Gyung-Hun Hong ◽  
Seong Jun Choi
Keyword(s):  
Survey Data ◽  
Service Providers ◽  
Rank Order ◽  
Factors Associated ◽  
Global Priority ◽  
Exploratory Survey ◽  
Analytic Hierarchical Process ◽  
Language Assessments ◽  
High Level ◽  
Building Rapport

This study investigated factors prioritized by speech-language pathologists (SLPs) and caregivers for telehealth services involving speech-language assessments and interventions and determined whether the priorities differed between SLPs and caregivers in Korea. The survey data obtained from 23 SLPs and 50 caregivers were analyzed using analytic hierarchical process (AHP) methodology. The results showed that the “SLP” category was the most important high-level category and “building rapport with the child client” in the “SLP” category was of the highest priorities for both SLPs and caregivers across all factors. Furthermore, the rank-order of a few categories and the global priority between SLPs and caregivers varied slightly. These findings suggest that, in addition to important factors associated with SLPs and caregivers, the different expectations of service providers and clients using telepractice in Korea should be addressed.

scholarly journals What is local and for what foods does it matter?

2013 ◽  
Vol 59 (No. 10) ◽  
pp. 454-466 ◽  
Author(s):  
W. Hu ◽  
P. Qing ◽  
M. Batte ◽  
T. Woods ◽  
S. Ernst
Keyword(s):  
Survey Data ◽  
Local Food ◽  
Travel Distance ◽  
Product Attribute ◽  
Consumer Demographics ◽  
The Usa

This study answers two important questions related to local food that have not been sufficiently addressed before: what is the greatest distance food can travel and still be accepted by consumers as local, and is “local” an equally important product attribute across food categories. Using survey data from two states in the USA, this research found that consumers’ accepted food travel distance may be much shorter than what is generally believed. In addition, there exists a great variation in the importance consumers attach to “being local” for different food categories and these differences can be related to variations in consumer demographics.    

scholarly journals Destination Management: The Influence of Local Food

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Samantha Morris ◽  
Tomás Dwyer ◽  
Julie Mulligan
Keyword(s):  
Structural Equation ◽  
Local Food ◽  
Travel Behaviour ◽  
Destination Choice ◽  
Mediating Effects ◽  
Travel Motivation ◽  
Equation Modelling ◽  
Choice Satisfaction ◽  
Food Experience ◽  
Experiential Value

Abstract This study investigates tourist attitudes to local food on destination choice, travel motivation, satisfaction and perceived object-related and existential authenticity. Additionally, the mediating effects of authenticity on these relationships is also examined. A quantitative survey (n = 368) by questionnaire was conducted. Data was analysed using factor analysis and Structural Equation Modelling (SEM) to show that tourist attitudes to local food influence destination choice, satisfaction and perceptions of object-related and existential authenticity. Furthermore, it was found that existential authenticity, rather than object-related authenticity had a greater impact on the relationships between tourist attitudes to local food and destination choice, travel motivation and satisfaction. A clear and influential relationship between tourists’ attitudes to local food and travel behaviour was found. Tourists want an existential authentic local food experience where they can be actively involved. Destinations should emphasise unique regional specialities and highlight the experiential value of local food.

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