Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Dimensions of gastronomic experience affecting on sharing experience: place attachment as a mediator and length of stay as a moderator

Dimensions of gastronomic experience affecting on sharing experience: place attachment as a... This paper aims to investigate the impact of gastronomic experience on sharing experiences, as well as place attachment as a mediator and length of stay as a moderator.Design/methodology/approachQuantitative method was used in this study. The paper conducted an online survey from 717 international tourists who visited Phuket, a city of gastronomy.FindingsThe result revealed that four dimensions of gastronomic experience – entertainment, escapist, education and aesthetic – affected sharing experience. The mediating role of place attachment was documented. As expected, the length of stay moderated the effect of the gastronomic experience on sharing experience through place attachment as a mediator.Practical implicationsThese results could help destination managers to develop tourist experiences and enhance customers' length of stay and place attachment. On the other hand, this research contributes to the understanding of the factors that affect sharing experience in the tourism industry with a special focus on the city of gastronomy.Originality/valuePrior research shows that tourism experience provides a future tourist behavior based on effective attitudinal variables. At the present, this research provides researchers with information on how to narrow the behavior gap through a range of marketing. This study gives additional insights into the indications of what visitors will transfer into behavior and why an area that has not been addressed previously in this context. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Hospitality and Tourism Insights Emerald Publishing

Dimensions of gastronomic experience affecting on sharing experience: place attachment as a mediator and length of stay as a moderator

Loading next page...
 
/lp/emerald-publishing/dimensions-of-gastronomic-experience-affecting-on-sharing-experience-539YZqX1wN

References (69)

Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
2514-9792
DOI
10.1108/jhti-07-2021-0171
Publisher site
See Article on Publisher Site

Abstract

This paper aims to investigate the impact of gastronomic experience on sharing experiences, as well as place attachment as a mediator and length of stay as a moderator.Design/methodology/approachQuantitative method was used in this study. The paper conducted an online survey from 717 international tourists who visited Phuket, a city of gastronomy.FindingsThe result revealed that four dimensions of gastronomic experience – entertainment, escapist, education and aesthetic – affected sharing experience. The mediating role of place attachment was documented. As expected, the length of stay moderated the effect of the gastronomic experience on sharing experience through place attachment as a mediator.Practical implicationsThese results could help destination managers to develop tourist experiences and enhance customers' length of stay and place attachment. On the other hand, this research contributes to the understanding of the factors that affect sharing experience in the tourism industry with a special focus on the city of gastronomy.Originality/valuePrior research shows that tourism experience provides a future tourist behavior based on effective attitudinal variables. At the present, this research provides researchers with information on how to narrow the behavior gap through a range of marketing. This study gives additional insights into the indications of what visitors will transfer into behavior and why an area that has not been addressed previously in this context.

Journal

Journal of Hospitality and Tourism InsightsEmerald Publishing

Published: Jan 20, 2023

Keywords: Experience; Place attachment; Length of stay; Mediated-moderation; Gastronomy

There are no references for this article.