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Attributes that influence the evaluation of travel dining experience: When East meets West

Author

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  • Chang, Richard C.Y.
  • Kivela, Jakša
  • Mak, Athena H.N.

Abstract

Many destination marketers have utilized gastronomy as a source of new products and activities to attract tourists. Despite the substantial rise in the Chinese outbound market, very little is known about how Chinese tourists evaluate their travel dining experiences. By using narrative analysis, this study examines attributes that may affect Chinese tourists' evaluation of their travel dining experiences. On-site participant observation and focus group interviews were conducted, respectively, with Mainland Chinese, Taiwanese, and Hong Kong group tourists, while they were on holiday in Australia. A total of 15 attributes were identified, which were classified under the following six categories: tourists' own food culture, the contextual factor of the dining experience, variety and diversity of food, perception of the destination, service encounter, and tour guide's performance. The respective implications of the attributes on travel dining experience are also discussed.

Suggested Citation

  • Chang, Richard C.Y. & Kivela, Jakša & Mak, Athena H.N., 2011. "Attributes that influence the evaluation of travel dining experience: When East meets West," Tourism Management, Elsevier, vol. 32(2), pages 307-316.
    • Handle: RePEc:eee:touman:v:32:y:2011:i:2:p:307-316
    DOI: 10.1016/j.tourman.2010.02.009
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    Cited by:

    1. Min Shao & Derong Lin, 2021. "A Study on How the Five Senses Are Affected When Tourists Experience Towns with Forest Characteristics: An Empirical Analysis Based on the Data of Fujian, Guangdong and Sichuan in China," Sustainability, MDPI, vol. 13(15), pages 1-16, July.
    2. Zhang, Shu-Ning & Li, Yong-Quan & Liu, Chih-Hsing & Ruan, Wen-Qi, 2021. "A study on China's time-honored catering brands: Achieving new inheritance of traditional brands," Journal of Retailing and Consumer Services, Elsevier, vol. 58(C).
    3. Pouya Zargar & Panteha Farmanesh, 2021. "Satisfaction and Loyalty in Local Food Festival: Do Switching Barriers Matter?," SAGE Open, , vol. 11(4), pages 21582440211, October.
    4. Joao R. Freire & Rosane K. Gertner, 2021. "The relevance of food for the development of a destination brand," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 17(2), pages 193-204, June.
    5. Dian Liu & Wenshuang Zhao & Vijayan Sugumaran & Jing Zhang, 2026. "Exploring heterogeneous differences between Chinese and Western customer preferences for restaurant attributes from online reviews," Electronic Commerce Research, Springer, vol. 26(1), pages 351-397, February.
    6. Liu, Chih-Hsing & Gan, Bernard & Ko, Wen-Hwa & Teng, Chih-Ching, 2022. "Comparison of localized and foreign restaurant brands for consumer behavior prediction," Journal of Retailing and Consumer Services, Elsevier, vol. 65(C).
    7. Ji, Mingjie & Wong, IpKin Anthony & Eves, Anita & Scarles, Caroline, 2016. "Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes," Tourism Management, Elsevier, vol. 57(C), pages 387-396.
    8. Tom¨¢s L¨®pez-Guzm¨¢n & Sandra S¨¢nchez-Ca?izares, 2012. "Gastronomy, Tourism and Destination Differentiation: A Case Study in Spain," Review of Economics & Finance, Better Advances Press, Canada, vol. 2, pages 63-72, February.
    9. Jae-Jang Yang & Rajesh Iyer & Yong-Ki Lee, 2022. "Why Do Local Foodscapes Matter in Building Tourist Trust and Loyalty?," Sustainability, MDPI, vol. 14(4), pages 1-16, February.
    10. Zhang, Hong-yu & Ji, Pu & Wang, Jian-qiang & Chen, Xiao-hong, 2017. "A novel decision support model for satisfactory restaurants utilizing social information: A case study of TripAdvisor.com," Tourism Management, Elsevier, vol. 59(C), pages 281-297.
    11. Antonio Garofalo & Nadia Palmieri & Flavio Boccia, 2025. "Is gastronomy crucial for UNESCO sites’ tourists? An important exploratory Italian study," Quality & Quantity: International Journal of Methodology, Springer, vol. 59(1), pages 133-151, February.
    12. Erdem Baydeniz & Leyla Kilici, 2022. "The Effect of Destination Satisfaction and Place Attachment on Behavioral Intention: The Case of Seferihisar," Istanbul Management Journal, Istanbul University Business School, vol. 0(93), pages 67-88, December.
    13. Stringfellow, Lindsay & MacLaren, Andrew & Maclean, Mairi & O’Gorman, Kevin, 2013. "Conceptualizing taste: Food, culture and celebrities," Tourism Management, Elsevier, vol. 37(C), pages 77-85.
    14. Tao Zhang & Junyu Chen & Baoliang Hu, 2019. "Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience," Sustainability, MDPI, vol. 11(12), pages 1-18, June.
    15. Rosa Maria Fanelli, 2019. "Seeking Gastronomic, Healthy, and Social Experiences in Tuscan Agritourism Facilities," Social Sciences, MDPI, vol. 9(1), pages 1-15, December.
    16. Wu, Shu-Ling & Hsu, Chiu-Ping, 2018. "Role of authenticity in massively multiplayer online role playing games (MMORPGs): Determinants of virtual item purchase intention," Journal of Business Research, Elsevier, vol. 92(C), pages 242-249.
    17. Luo, Jun & Dey, Bidit L. & Yalkin, Cagri & Sivarajah, Uthayasankar & Punjaisri, Khanyapuss & Huang, Yu-an & Yen, Dorothy A., 2020. "Millennial Chinese consumers' perceived destination brand value," Journal of Business Research, Elsevier, vol. 116(C), pages 655-665.
    18. Joao R. Freire & Rosane K. Gertner, 0. "The relevance of food for the development of a destination brand," Place Branding and Public Diplomacy, Palgrave Macmillan, vol. 0, pages 1-12.
    19. Pierpaolo D'Urso & Girish Prayag & Marta Disegna & Riccardo Massari, 2013. "Market Segmentation using Bagged Fuzzy C–Means (BFCM): Destination Image of Western Europe among Chinese Travellers," BEMPS - Bozen Economics & Management Paper Series BEMPS13, Faculty of Economics and Management at the Free University of Bozen.
    20. Ezgi Erkmen, 2019. "Managing Restaurant Attributes for Destination Satisfaction: What Goes beyond Food?," Administrative Sciences, MDPI, vol. 9(1), pages 1-11, February.
    21. Prayag, Girish & Hosany, Sameer, 2014. "When Middle East meets West: Understanding the motives and perceptions of young tourists from United Arab Emirates," Tourism Management, Elsevier, vol. 40(C), pages 35-45.
    22. Bianca Polenzani & Chiara Riganelli & Andrea Marchini, 2020. "Sustainability Perception of Local Extra Virgin Olive Oil and Consumers’ Attitude: A New Italian Perspective," Sustainability, MDPI, vol. 12(3), pages 1-18, January.
    23. Edgar Bernardo & Dora Agapito & Manuela Guerreiro, 2021. "Destination foodscape – a holistic conceptual framework," Journal of Tourism, Sustainability and Well-being, CinTurs - Research Centre for Tourism, Sustainability and Well-being, University of Algarve, vol. 9(4), pages 326-342.
    24. Li, You & Wu, Shuilong & Yuan, Yongna & Wang, Ya, 2024. "How past identity shapes consumer attitudes toward upcycled product advertisements: The mediating role of outcome efficacy," Journal of Business Research, Elsevier, vol. 185(C).
    25. Dolnicar, Sara & Juvan, Emil, 2019. "Drivers of plate waste," Annals of Tourism Research, Elsevier, vol. 78(C), pages 1-1.

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