A Study on effect of Consumption Value on Menu Selection and Behavioral Intention: Focused on the Korean Fine Dining Restaurant

2021 ◽  
Vol 24 (2) ◽  
pp. 233-258
Author(s):  
Ho-Yong Ko ◽  
Hyeon-Su Bae
Keyword(s):  
Behavioral Intention ◽  
Menu Selection ◽  
Consumption Value

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.

Testing an attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists

2019 ◽  
Vol 31 (1) ◽  
pp. 123-140 ◽  
Author(s):  
Seongseop (Sam) Kim ◽  
Ja Young (Jacey) Choe
Keyword(s):  
Food Consumption ◽  
Behavioral Intention ◽  
Design Methodology ◽  
Local Food ◽  
Content Type ◽  
Product Features ◽  
Structural Relationships ◽  
Food Novelty ◽  
Practical Implications ◽  
Consumption Value

Purpose This study aims to examine the attribute-benefit-value-intention (ABVI) model of local food consumption as perceived by foreign tourists. The model was designed to test the structural relationships between local food attributes, perceived benefits, consumption value and behavioral intentions. Design/methodology/approach The structural relationships of foreign tourists’ perceptions of local food consumption were conceptualized, and hypotheses were proposed. The main survey was conducted using a large sample of 1,323 tourists in Hong Kong. Findings “Food quality”, “food novelty” and “restaurant quality” significantly affected “emotional” and “epistemic benefit”. “Emotional benefit” had a significant effect on “consumption value” and “behavioral intention”, while “epistemic benefit” only influenced “consumption value”. Practical implications Local food marketers and DMOs need to promote the product features that are relevant to tourists’ benefits. Restaurant marketers need to develop distinctive strategies for tourists from different national backgrounds. Originality/value This study proposed and empirically tested a new model of tourists’ local food consumption, including two benefits, consumption value and behavioral intention.

Sign in / Sign up

Export Citation Format

Share Document