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A Study on the Precursors for Gastronomic Satisfaction of Tourists in Malaysia

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  • Gunjan Suresh Jaiswal
  • Jyotsna A. Patil
  • Neerjang Lama

Abstract

This paper aims to contextualize the idea of food tourism, not only as an attention-grabbing field of research, but in the contention that it can be utilized as a wider theoretical lens to propose a system for rationally identifying preferences of food / gastronomy / culinary tourists. This paper will make an attempt to put forward the insights currently underpinning the latest progress towards a more culturally responsive and critically orientated tourism research. More to the point, this study will be able to facilitate the practitioners to gain insights on the factors affecting satisfaction of tourists which will in turn lead to a boost in visits by foreign tourists to Malaysia. A conceptual framework consisting of 4 independent variables and 1 dependent variable has been proposed. Since there are limited numbers of studies on Gastronomy tourism in Malaysia, there is a need to study this significant topic.

Suggested Citation

  • Gunjan Suresh Jaiswal & Jyotsna A. Patil & Neerjang Lama, 2013. "A Study on the Precursors for Gastronomic Satisfaction of Tourists in Malaysia," Journal of Social and Development Sciences, AMH International, vol. 4(1), pages 6-15.
    • Handle: RePEc:rnd:arjsds:v:4:y:2013:i:1:p:6-15
    DOI: 10.22610/jsds.v4i1.730
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    References listed on IDEAS

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    1. Westbrook, Robert A & Oliver, Richard L, 1991. "The Dimensionality of Consumption Emotion Patterns and Consumer Satisfaction," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 18(1), pages 84-91, June.
    2. Mano, Haim & Oliver, Richard L, 1993. "Assessing the Dimensionality and Structure of the Consumption Experience: Evaluation, Feeling, and Satisfaction," Journal of Consumer Research, Journal of Consumer Research Inc., vol. 20(3), pages 451-466, December.
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