Document Type
Journal Article
Publication Title
Tourism Review
Publisher
Emerald
School
School of Business and Law
Funders
National Natural Science Foundation of China (41971172)
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.
DOI
10.1108/TR-04-2024-0271
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