Abstract
Purpose: This study emphasizes the growing significance of destination attributes in shaping the experiences and behaviours of gastronomy and culinary tourists. Understanding both core and complementary attributes of a gastronomy tourism destination is crucial for its sustainable development. However, there is a lack of a reliable measurement for tourists’ perceived attributes of gastronomy tourism destinations (PAGTD). Therefore, the purpose of this study is to develop a scale to measure tourists’ PAGTD. Design/methodology/approach: The study systematically followed the scale development and validation process, using three samples (Sample 1, n = 200; Sample 2, n = 204; and Sample 3, n = 204) to establish the psychometric properties of the proposed PAGTD scale. Findings: The validated scale comprises five dimensions, namely, food culture, food sensations, food cooking, service environment, and food price & quality, encompassing a total of 22 measurement items. Originality/value: This research significantly contributes to the gastronomy tourism literature by elucidating the dimensionality of PAGTD and validating the PAGTD scale.
Keywords
Destination attributes, Food cooking, Food culture, Food sensations, Gastronomy tourism, Scale development
Document Type
Journal Article
Date of Publication
1-1-2024
Publication Title
Tourism Review
Publisher
Emerald
School
School of Business and Law
Funders
National Natural Science Foundation of China (41971172)
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial 4.0 License
Comments
This is an Authors Accepted Manuscript version of an article published by Emerald Publishing in Tourism Review. The published article is available at: https://doi.org/10.1108/TR-04-2024-0271
Chen, G., Xu, J., & Huang, S. (2024). Gastronomy tourism destinations: Developing a scale to measure tourists’ perceived attributes. Tourism Review. Advance online publication. https://doi.org/10.1108/TR-04-2024-0271