Should culinary tourism and hospitality service attributes be defined as primary tourism drivers? An expectancy-fulfillment grid approach

Abstract

ABSTRACTThe study investigates the importance of culinary attributes and hospitality services attributes as tourism drivers. Specifically, it considers the relationship between pre-visit expectations and post-visit expectation fulfillment using an expectancy-fulfillment grid approach. Using this grid approach, five tertiary attributes, two secondary attributes, and seven primary attributes were identified. The seven primary tourism attribute drivers included nature and landscape, traditional dishes of the region, regional wines, friendliness of staff in the hotels and restaurants, friendliness of staff in wineries, competencies of staff in hotels and restaurants, and competencies of staff in wineries. Research implications and limitations are discussed.