Gastronomy experiential traits and their effects on intentions for recommendation: A fuzzy set approach
International Journal of Tourism Research, ISSN: 1522-1970, Vol: 22, Issue: 3, Page: 351-363
2020
- 33Citations
- 149Captures
Metric Options: Counts1 Year3 YearSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
Local food is a motivation that drives international tourists to visit a certain destination and to enrich their experiential quality. Although considerable effort has been exerted in investigating the relationship between the importance of local food and satisfaction and future intentions, no study has explored gastronomical experience by using fuzzy set analysis. The present study aims to explore the influence of local food attributes on customer satisfaction and intentions to recommend through a fuzzy set analysis. This study uses empirical data from 1,376 international tourists visiting Hong Kong. Findings suggest that the attributes of local food and their influence on the intentions to recommend vary in accordance with the type of restaurants operating in Hong Kong. The results of this study shed practical implications, such as the development of different symbolic meanings of gastronomy and service for international diners at different restaurants.
Bibliographic Details
Provide Feedback
Have ideas for a new metric? Would you like to see something else here?Let us know