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Understanding Chinese tourists' food consumption in the United States

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  • Wu, Kaiyang
  • Raab, Carola
  • Chang, Wen
  • Krishen, Anjala

Abstract

Chinese tourism is a booming market that various international tourism destinations want to attract. Although Chinese tourists have an enormous economic impact on the restaurant industry, they seem to consume only Chinese cuisine during their international trips. This study applies the Theory of Planned Behavior (TPB) and uses the PLS-SEM method to evaluate different factors that influence Chinese tourists' consumption behavior toward local food in the United States. The results of this study show that the concerns for food safety (negatively) and table manners could aggravate Chinese tourists' attitudes toward consuming unfamiliar local food. However, communication and the food's sensory appeal are not significant in predicting their attitudes toward local food. A multigroup analysis also shows that food neophobia, a food-related personality trait, moderates Chinese tourists' decisions in regard to consuming local food.

Suggested Citation

  • Wu, Kaiyang & Raab, Carola & Chang, Wen & Krishen, Anjala, 2016. "Understanding Chinese tourists' food consumption in the United States," Journal of Business Research, Elsevier, vol. 69(10), pages 4706-4713.
    • Handle: RePEc:eee:jbrese:v:69:y:2016:i:10:p:4706-4713
    DOI: 10.1016/j.jbusres.2016.04.018
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    References listed on IDEAS

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    1. Samia Ayyub & Xuhui Wang & Muhammad Asif & Rana Muhammad Ayyub, 2018. "Antecedents of Trust in Organic Foods: The Mediating Role of Food Related Personality Traits," Sustainability, MDPI, vol. 10(10), pages 1-17, October.
    2. Höllig, Christoph E. & Tumasjan, Andranik & Welpe, Isabell M., 2020. "Individualizing gamified systems: The role of trait competitiveness and leaderboard design," Journal of Business Research, Elsevier, vol. 106(C), pages 288-303.
    3. Esfandiar, Kourosh & Sharifi-Tehrani, Mohamad & Pratt, Stephen & Altinay, Levent, 2019. "Understanding entrepreneurial intentions: A developed integrated structural model approach," Journal of Business Research, Elsevier, vol. 94(C), pages 172-182.
    4. Jabeen, Fauzia & Dhir, Amandeep & Islam, Nazrul & Talwar, Shalini & Papa, Armando, 2023. "Emotions and food waste behavior: Do habit and facilitating conditions matter?," Journal of Business Research, Elsevier, vol. 155(PB).
    5. Xuemin Liu & Jiaoju Ge & Ting Ren, 2021. "Uncertainty and Tourism Consumption Preferences: Evidence from the Representative Chinese City of Shenzhen," Sustainability, MDPI, vol. 13(8), pages 1-20, April.
    6. Georgios Angelakis & Yari Vecchio & Christos Lemonakis & Georgios Atsalakis & Constantin Zopounidis & Konstadinos Mattas, 2023. "Exploring the Behavioral Intentions of Food Tourists Who Visit Crete," Sustainability, MDPI, vol. 15(11), pages 1-18, June.
    7. Anjala S. Krishen & Maria Petrescu, 2018. "Analytics from our scholarly closets: the connections between data, information, and knowledge," Journal of Marketing Analytics, Palgrave Macmillan, vol. 6(1), pages 1-5, March.

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