Food-based experiences as antecedents of destination loyalty
Food-based experiences as antecedents of destination loyalty
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DOI：
10.1108/bfj-07-2018-0419
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发表时间：
2019-07-01
影响因子：
3.3
通讯作者：
Maria Campon-Cerro, Ana
中科院分区：
文献类型：
--
作者：
Di-Clemente, Elide;Manuel Hernandez-Mogollon, Jose;Maria Campon-Cerro, Ana
本文的目的是测试在烹饪旅游背景下，体验性作为目的地忠诚度（LOYD）的决定因素的价值。本研究发现，记忆性、生活质量和地方依恋的体验变量驱动了未来对某地的忠诚意愿。设计/方法/方法使用结构方程模型和偏最小二乘技术分析了概念之间的因果关系。研究结果证实，为了更好地理解当前的体验现象，应该考虑新的概念，并为目的地和从业者提供符合行业要求和现代消费者期望的新策略。独创性/价值这项工作代表了第一次尝试衡量在假期中生活的基于食物的体验价值及其对营销结果的影响。这项研究概述了在新的体验场景中增强目的地竞争力的有用策略。
Purpose The purpose of this paper is to test the value of experientiality as a determining factor for destination loyalty (LOYD) in the context of culinary tourism. The present research sees in memorability (MEM), Quality of Life (QoL) and place attachment (PA) experiential variables driving future loyal intentions to revisit a certain place. Design/methodology/approach The causal relationships between the concepts have been analysed using structural equation modelling and the partial least squares technique. Findings Results achieved confirmed that new concepts should be considered in order to reach a better understanding of the current experiential phenomenon and to provide destinations and practitioners with new strategies in line with the requirements of the sector and the modern consumers' expectations.Originality/value This work represent one the first attempts to measure the experiential value of food-based experiences lived on holidays and its effect on marketing results. This research outlines useful strategies for enhancing the competitiveness of destinations in the new experiential scenario.