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Gastronomy Motivations as Predictors of Satisfaction at Coastal Destinations

Author

Listed:
  • Mauricio Carvache-Franco

    (Facultad de Turismo y Hotelería, Universidad Espíritu Santo, Samborondón 092301, Ecuador)

  • Miguel Orden-Mejía

    (Facultat de Turisme i Geografia, Universitat Rovira i Virgili, Vila-seca, 43480 Tarragona, Spain)

  • Wilmer Carvache-Franco

    (Facultad de Ciencias Sociales y Humanísticas, Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil 090615, Ecuador)

  • María del Carmen Lapo

    (Universidad Católica de Santiago de Guayaquil, Guayaquil 090615, Ecuador)

  • Orly Carvache-Franco

    (Facultad de Economía y Empresa, Universidad Católica de Santiago de Guayaquil, Guayaquil 090615, Ecuador)

Abstract

Local gastronomy is a strategic vector for the sustainability of coastal destinations. The present study had the following objectives: first, to establish the motivational dimensions based on the gastronomic demand in a coastal destination; and second, to identify the motivational dimensions that predicted satisfaction with gastronomy. The study was carried out in the city of General Villamil Playas, a sustainable seaside destination characterized by its gastronomy based on fish and shellfish. It is part of Ecuador’s National System of Protected Areas. The results showed three motivational dimensions: cultural, physical, and social. Physical motivation was the main factor that predicted satisfaction with the gastronomic experience, followed by social motivation. The findings will contribute to the academic literature on coastal gastronomy. They will be helpful for food and beverage service providers to improve tourist satisfaction and stays.

Suggested Citation

  • Mauricio Carvache-Franco & Miguel Orden-Mejía & Wilmer Carvache-Franco & María del Carmen Lapo & Orly Carvache-Franco, 2022. "Gastronomy Motivations as Predictors of Satisfaction at Coastal Destinations," Sustainability, MDPI, vol. 14(18), pages 1-13, September.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:18:p:11437-:d:913061
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    References listed on IDEAS

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    1. Correia, Antonia & Oom do Valle, Patricia & Moco, Claudia, 2007. "Modeling motivations and perceptions of Portuguese tourists," Journal of Business Research, Elsevier, vol. 60(1), pages 76-80, January.
    2. Mamoon ALLAN, 2016. "Exploring The Relationship Between Local Food Consumption And Intentional Loyalty," Revista de turism - studii si cercetari in turism / Journal of tourism - studies and research in tourism, "Stefan cel Mare" University of Suceava, Romania, Faculty of Economics and Public Administration - Economy, Business Administration and Tourism Department., vol. 21(21), pages 1-2, June.
    3. Ana Mᵃ Castillo-Canalejo & Sandra Mᵃ Sánchez-Cañizares & Luna Santos-Roldán & Guzmán Antonio Muñoz-Fernández, 2020. "Food Markets: A Motivation-Based Segmentation of Tourists," IJERPH, MDPI, vol. 17(7), pages 1-13, March.
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    2. Saerom Wang, 2023. "A Conceptualization of Tourists’ Food Behavior from a Habit Perspective," Sustainability, MDPI, vol. 15(3), pages 1-16, February.

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