Place-bound memory and people-bound memory affecting destination loyalty in the food tourism industry
-
DOIhttp://dx.doi.org/10.21511/im.19(2).2023.01
-
Article InfoVolume 19 2023, Issue #2, pp. 1-16
- Cited by
- 587 Views
-
226 Downloads
This work is licensed under a
Creative Commons Attribution 4.0 International License
It is significant to promote food tourism behavior. This paper aims to build a comprehensive behavior model of tourists suitable for food tourism to promote such tourism in Chongqing city, China. The paper deals with the place-bound and people-bound memories affecting tourist satisfaction, perceived holiday quality of life, and experience loyalty in the food tourism industry. The data were collected from 413 tourists who have experience traveling to Chongqing city through the online questionnaire. Multi-layer perceptron artificial neural network simulation provides a basis for factor ranking for structural equation modeling. The results show that place-bound and people-bound factors can predict experience memory, experience satisfaction, holiday quality of life, experience loyalty, and destination loyalty. In addition, it reveals the mediating role of experiential memory and contributes to the process of memory formation. Place-bound factors emphasize the vital role of marketing and social media information. They are consistent with the actual food experience of tourists at the destination. People-bound factors explained the different aspects of the food experience. The noteworthy aspects are intelligence, emotion, sense, behavior, and natural flow experience. The research results show that tourists, local governments, and tourism departments should focus on developing memory structures with local characteristics and improving quality and experienced food tourism destinations so that tourists can gain more sensory experiences or other experiences to attract more food tourists.
- Keywords
-
JEL Classification (Paper profile tab)Z31, Z32, Z33
-
References47
-
Tables9
-
Figures5
-
- Figure 1. Conceptual model
- Figure 2. Simulated neural network structure
- Figure 3. Simulated SEM configuration
- Figure 4. Attitude toward the importance of tourism
- Figure 5. Comparing tourists with food as a primary motive or otherwise
-
- Table 1. Reliability, discriminant and convergent validity of factors measurements
- Table 2. Case processing summary
- Table 3. Network information
- Table 4. Independent variable importance
- Table 5. Simulated SEM statistics
- Table 6. Standardized path loadings of the hypotheses structure
- Table 7. ANOVA and T-test results – 1
- Table 8. ANOVA and T-test results – 2
- Table 9. ANOVA and T-test results – 3
-
- Akdag, G., Guler, O., Dalgic, A., Benli, S., & Cakici, A.C. (2018). Do tourists’ gastronomic experiences differ within the same geographical region? A comparative study of two Mediterranean destinations: Turkey and Spain. British Food Journal, 120(1), 158-171.
- Bertella, G. (2020). Rethinking sustainability and food in tourism. Annals of Tourism Research, 84, 103005.
- Bhat, A. A., & Majumdar, K. (2021). Structural equation modeling of residents’ attitudes and tourism development: A SET based-study of the Kashmir region in India. International Journal of Social Economics, 48(10), 1492-1515.
- Brakus, J. J., Schmitt, B. H., & Zarantonello, L. (2009). Brand experience: What is it? How is it measured? Does it affect loyalty? Journal of Marketing, 73(3), 52-68.
- Carcangiu, S., Fann I. A., & Montisci, A. (2009). A constructive algorithm of neural approximation models for optimization problems. COMPEL: The International Journal for Computation and Mathematics in Electrical and Electronic Engineering, 28(5), 1276-1289.
- Chen, C. C., Huang, W. J., & Petrick, J. F. (2016). Holiday recovery experiences, tourism satisfaction and life satisfaction – Is there a relationship? Tourism Management, 53, 140-147.
- Chen, Z., Suntikul, W., & King, B. (2020). Constructing an intangible cultural heritage experiencescape: The case of the feast of the drunken dragon (Macau). Tourism Management Perspectives, 34, 100659.
- Chien, S. H., Wu, J. J., & Huang, C. Y. (2018). We made, we trust: coproduction and image congruence in the food-tourism factories. Asia Pacific Management Review, 23(4), 310-317.
- Da Silva deMatos, N. M., de Sa, E. S., & de Oliveira Duarte, P. A. (2021). A review and extension of the flow experience concept. Insights and directions for tourism research. Tourism Management Perspectives, 38, 100802.
- De Jong, A., & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212-222.
- Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250-263.
- Fong, C. J., Zaleski, D. J., & Leach, J. K. (2015). The challenge-skill balance and antecedents of flow: A meta-analytic investigation. Journal of Positive Psychology, 10(5), 425-446.
- Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39-50.
- Fu, X., Kirillova, K., & Lehto, X. Y. (2022). Travel and life: A developmental perspective on tourism consumption over the life course. Tourism Management, 89, 104447.
- Garcia-Garcia, L., Solano-Sanchez, M. A., Munoz-Fernandez, G. A., & Moral-Cuadra, S. (2021). Flamenco experience in Cordoba, Spain: Estimating tourist profiles by multi-layer perceptron’s artificial neural networks. Journal of Cultural Heritage Management and Sustainable Development.
- Getz, D. (2007). Event studies: Theory, research and policy for planned events. Boston, MA: Butterworth-Heinemann.
- Guinn, C. A. (1972). Vactionscape: Designing tourist regions. New York, NY: Van Nostrand Reinhold.
- Hair, J. F., Black, W. C., Babin, B. J., Anderson, R. E., & Tathman, R. I. (2006). Multivariate data analysis. New Jersey: Prentice Hall.
- Hirschman, E. C. (1984). Experience seeking: A subjectivist perspective of consumption. Journal of Business Research, 12(1), 115-136.
- Iordanova, E. (2015). Unraveling the complexity of destination image formation: A conceptual framework. European Journal of Tourism Research, 11, 35-56.
- Kim, S. (2015). Understanding the historical and geographical contexts of food festival tourism development: The case of the Tatebayashi noodle grand prix in Japan. Tourism Planning and Development, 12(4), 433-446.
- Kim, Y. G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6), 1458-1467.
- Lai, M. Y., Khoo-Lattimore, C., & Wang, Y. (2018). A perception gap investigation into food and cuisine image attributes for destination branding from the host perspective: The case of Australia. Tourism Management, 69, 579-595.
- Lee, W., & Jeong, C. (2020). Beyond the correlation between tourist eudaimonic and hedonic experiences: Necessary condition analysis. Current Issues in Tourism, 23(17), 2182-2194.
- Legendre, T. S., Cariter, E. A., & Warnick, R. B. (2020). The impact of brand experience on the memory formation. Marketing Intelligence & Planning, 38(1), 15-31.
- Lengieza, M., Hunt, C., & Swim, J. (2019). Measuring eudaimonic travel experiences. Annals of Tourism Research, 74, 195-197.
- Li, Y. Y., Zhou, B., Wang, L. E., & Cheng, S. K. (2019). Effect of tourist flow on province-scale food resource spatial allocation in China. Journal of Cleaner Production, 239, 117931.
- Martin, C. M., Izquierdo, C. C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: the effect of iconic food on tourist intentions. Tourism Management Perspectives, 40, 100911.
- McColl, R., Mattsson, J., & Charters, K. (2022). Memoryscape: How managers can create lasting customer experiences. Journal of Business Strategy, 43(6), 397-405.
- Mkono, M., Markwell, K., & Wilson, E. (2013). Applying Quan and Wang’s structural model of the tourist experience: A Zimbabwean netnography of food tourism. Tourism Management Perspectives, 5, 68-74.
- Mossberg, L. (2007). A marketing approach to the tourist experience. Scandinavian Journal of Hospitality and Tourism, 7(1), 59-74.
- Oh, H., Fiore, A. M., & Jeong, M. (2007). Measuring the tourist experience using experience economy concepts. Journal of Travel Research, 46(2), 119-132.
- Pavlidis, G., & Markantonatou, S. (2020). Gastronomic tourism in Greece and beyond: A thorough review. International Journal of Gastronomy and Food Science, 21, 100229.
- Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre and every business a stage. Boston, MA: Harvard Business School Press.
- Ritzer, G. (1995). Expressing American: A critique of the global credit card society. London: Pine Forge Press.
- Robinson, R. N. S., & Clifford, C. (2012). Authenticity and festival foodservice experiences. Annals of Tourism Research, 39(2), 571-600.
- Rodrigues, C., Skinner, H., Dennis, C., & Melewar, T.C. (2020). Towards a theoretical framework on sensorial place brand identity. Journal of Place Management and Development, 13(3), 273-295.
- Roxas, F. M. Y., Rivera, J. P. R., & Gutierrez, E. L. M. (2020). Mapping stakeholders’ roles in governing sustainable tourism destinations. Journal of Hospitality and Tourism Management, 45, 387-398.
- Sangpikul, A. (2018). The effects of travel experience dimensions on tourist satisfaction and destination loyalty: The case of an island destination. International Journal of Culture, Tourism and Hospitality Research, 12(1), 106-123.
- Schmitt, B. (1999). Experiential marketing. Journal of Marketing Management, 15(1-3), 53-67.
- Si, L. W., & Couto, U. (2020). Chapter 17: Food, culture, and food tourism. Food and Society, 323-329.
- Tulving, E. (1972). Episodic and semantic memory. In E. Tulving & W. Donaldson (Eds.), Organization of memory (pp. 381-403). Cambridge, MA: Academic Press.
- Turki, H., & Amara, D. (2017). Toward a better understanding of experience during trips: Impact on satisfaction, destination attachment and word-of-mouth. International Journal of Tourism Cities, 3(4), 466-482.
- Voigt, C., Howat, G., & Brown, G. (2010). Hedonic and eduaimonic experiences among wellness tourists: An exploratory enquiry. Annals of Leisure Research, 13(3), 541-562.
- Yu, J., Smale, B., & Xiao, H. (2021). Examining the change in well-being following a holiday. Tourism Management, 87, 104367.
- Yu, Q., Pickering, S., Geng, R., & Yen, D. (2021). Thanks for the memories: Exploring city tourism experiences via social media reviews. Tourism Management Perspectives, 40, 100851.
- Zhang, X., Guo, W., & Bashir, M. B. (2022). Inclusive green growth and development of the high-quality tourism industry in China: The dependence on imports. Sustainable Production and Consumption, 29, 57-78.