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The Relationship Between The Culinary Preference And Culinary Satisfaction

Author

Listed:
  • Lisa-Mari Coughlan

    (Central University of Technology, Hotel School, Westdene, Bloemfontein, South Africa)

  • Melville Saayman

    (North-West University, Tourism Research in Economic Environs and Society, Potchefstroom, South Africa)

Abstract

Purpose – South Africa is considered to be the least prepared culinary tourism destination in the world. This paper puts forth a model portraying the relationship between culinary preference and culinary satisfaction to be used to prepare South Africa as a culinary tourism destination. Design/methodology/approach – A questionnaire was used to determine the importance of specific culinary aspects while travelling, as well as the level of culinary satisfaction experienced in South Africa by a sample of 627 international tourists. Factor analysis established culinary preference and culinary satisfaction factors and structural equational modelling tested a hypothesised model of the relationship between the factors. Findings – Social influence, culture and religion, environmental sensitivity, exploration and the culinary experience emerged as culinary preference themes. Culinary satisfaction themes were identified as satisfaction with affordability, satisfaction with personal preferences being met and satisfaction within the dining environment. Of the hypothesised, 15 relationships between the importance of culinary preference factors and the culinary satisfaction factors, only five relationships existed. Originality of the research – The developed model serves to explain the relationship between culinary preference and culinary satisfaction. In order to improve the culinary satisfaction reported by international tourists, the supported hypotheses should be focused on.

Suggested Citation

  • Lisa-Mari Coughlan & Melville Saayman, 2018. "The Relationship Between The Culinary Preference And Culinary Satisfaction," Tourism and Hospitality Management, University of Rijeka, Faculty of Tourism and Hospitality Management, vol. 24(2), pages 235-256, December.
    • Handle: RePEc:tho:journl:v:24:y:2018:n:2:p:235-256
    DOI: https://doi.org/10.20867/thm.24.2.9
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    References listed on IDEAS

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    1. Bodil Stilling Blichfeldt & Henrik Halkier, 2014. "Mussels, Tourism and Community Development: A Case Study of Place Branding Through Food Festivals in Rural North Jutland, Denmark," European Planning Studies, Taylor & Francis Journals, vol. 22(8), pages 1587-1603, August.
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    More about this item

    Keywords

    Culinary preference; international tourists; culinary satisfaction; South Africa;
    All these keywords.

    JEL classification:

    • L83 - Industrial Organization - - Industry Studies: Services - - - Sports; Gambling; Restaurants; Recreation; Tourism

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