Abstract
ABSTRACT Drawing upon the extant literature, this study aimed to investigate tourist experience quality of culinary tourism in Indonesia by examining the relationships between the quality of culinary experience, the satisfaction of culinary experience, the satisfaction of destination experience, and behavioural intentions using a structural equation modelling approach. In total, 395 international tourists who travelled to Indonesian gastronomy destinations participated in the survey. The result showed the direct effects of the culinary experience quality on culinary experience satisfaction and destination experience satisfaction. However, it is the indirect and not direct effects of the quality of culinary experience quality that impact on behavioural intentions when mediated by culinary experience satisfaction and destination experience satisfaction.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
