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Tourist’s Behaviour Towards Local Cretan Food

In: Sustainable Agriculture and Food Security

Author

Listed:
  • A. Malek Hammami

    (Mediterranean Agronomic Institute of Chania, CIHEAM-MAICh)

  • John L. Stanton

    (Saint Joseph’s University)

  • Drakos Periklis

    (Mediterranean Agronomic Institute of Chania, CIHEAM-MAICh
    University of Crete)

  • George Baourakis

    (Mediterranean Agronomic Institute of Chania, CIHEAM-MAICh
    Nyenrode Business Universiteit)

  • Gert Dijk

    (Nyenrode Business Universiteit)

  • Spyridon Mamalis

    (Department of Business Administration of Technological Educational Institute of Kavala)

Abstract

Gastronomic tourism is becoming an important part of the tourism industry. However, there are very few studies on food tourists’ behaviour comparing with those about tourists’ behaviour in general. The current study provides an analysis of tourists’ behaviour based on the perceived value (PV) and the satisfaction (ST) to predict the intention to revisit (IN) using the Modified Theory of Reasoned Action (TRA). The purpose of this study is to unveil the relation between perceived value and intention to revisit (H1), Perceived Value and satisfaction (H2) and satisfaction and intention to revisit (H3) using confirmatory factor analysis as a statistical tool. Results showed that the hypotheses H1, H2 and H3 were significant (p

Suggested Citation

  • A. Malek Hammami & John L. Stanton & Drakos Periklis & George Baourakis & Gert Dijk & Spyridon Mamalis, 2018. "Tourist’s Behaviour Towards Local Cretan Food," Cooperative Management, in: Konstadinos Mattas & George Baourakis & Constantin Zopounidis (ed.), Sustainable Agriculture and Food Security, pages 49-61, Springer.
    • Handle: RePEc:spr:comchp:978-3-319-77122-9_4
    DOI: 10.1007/978-3-319-77122-9_4
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