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Construction and validation of a scale to measure tourist motivation to consume local food

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Cited by:

  1. Marta Derek, 2021. "Nature on a Plate: Linking Food and Tourism within the Ecosystem Services Framework," Sustainability, MDPI, vol. 13(4), pages 1-18, February.
  2. Omar Alsetoohy & Baker Ayoun & Mahmoud Abou-Kamar, 2021. "COVID-19 Pandemic Is a Wake-Up Call for Sustainable Local Food Supply Chains: Evidence from Green Restaurants in the USA," Sustainability, MDPI, vol. 13(16), pages 1-24, August.
  3. Kim, Sun-Hwa & Huang, Ran, 2021. "Understanding local food consumption from an ideological perspective: Locavorism, authenticity, pride, and willingness to visit," Journal of Retailing and Consumer Services, Elsevier, vol. 58(C).
  4. Vo Viet Hung & Sandeep Kumar Dey & Zuzana Vaculcikova & Le Trieu Hoang Anh, 2021. "The Influence of Tourists’ Experience on Destination Loyalty: A Case Study of Hue City, Vietnam," Sustainability, MDPI, vol. 13(16), pages 1-16, August.
  5. Mainolfi, Giada & Marino, Vittoria, 2020. "Destination beliefs, event satisfaction and post-visit product receptivity in event marketing. Results from a tourism experience," Journal of Business Research, Elsevier, vol. 116(C), pages 699-710.
  6. Apak, Ömer Ceyhun & Gürbüz, Ahmet, 2023. "The effect of local food consumption of domestic tourists on sustainable tourism," Journal of Retailing and Consumer Services, Elsevier, vol. 71(C).
  7. Dolores Gallardo-Vázquez, 2023. "Attributes influencing responsible tourism consumer choices: Sustainable local food and drink, health-related services, and entertainment," Oeconomia Copernicana, Institute of Economic Research, vol. 14(2), pages 645-686, June.
  8. Wolff, Katharina & Larsen, Svein, 2019. "Are food-neophobic tourists avoiding destinations?," Annals of Tourism Research, Elsevier, vol. 76(C), pages 346-349.
  9. Kock, Florian & Josiassen, Alexander & Assaf, A. George, 2019. "The xenophobic tourist," Annals of Tourism Research, Elsevier, vol. 74(C), pages 155-166.
  10. Liu, Chyong-Ru & Wang, Yao-Chin & Huang, Wen-Shiung & Chen, Shan-Pei, 2017. "Destination fascination: Conceptualization and scale development," Tourism Management, Elsevier, vol. 63(C), pages 255-267.
  11. Mynttinen, S. & Logrén, J. & Särkkä-Tirkkonen, M. & Rautiainen, T., 2015. "Perceptions of food and its locality among Russian tourists in the South Savo region of Finland," Tourism Management, Elsevier, vol. 48(C), pages 455-466.
  12. Stefano Duglio & Alessandro Bonadonna & Marilisa Letey & Giovanni Peira & Laura Zavattaro & Giampiero Lombardi, 2019. "Tourism Development in Inner Mountain Areas—The Local Stakeholders’ Point of View through a Mixed Method Approach," Sustainability, MDPI, vol. 11(21), pages 1-19, October.
  13. Milwood, Pauline A. & Crick, Anne P., 2021. "Culinary tourism and post-pandemic travel: Ecosystem responses to an external shock," EconStor Open Access Articles and Book Chapters, ZBW - Leibniz Information Centre for Economics, vol. 7(1), pages 23-32.
  14. Vasco Santos & Paulo Ramos & Nuno Almeida & Enrique Santos-Pavón, 2020. "Developing a Wine Experience Scale: A New Strategy to Measure Holistic Behaviour of Wine Tourists," Sustainability, MDPI, vol. 12(19), pages 1-16, September.
  15. 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.
  16. Jianwei Qian & Huawen Shen & Rob Law & Ka Yin Chau & Xin Wang, 2019. "Examination of Chinese Tourists’ Unsustainable Food Consumption: Causes and Solutions," Sustainability, MDPI, vol. 11(12), pages 1-12, June.
  17. Bernardo, Edgar & Agapito, Dora & Guerreiro, Manuela, 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.
  18. 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.
  19. Jinsoo Hwang & Heather (Markham) Kim & Jinkyung Jenny Kim, 2023. "Examining the Importance of Motivation and Its Impact on Outcome Variables in the Context of Edible Insect Restaurant," SAGE Open, , vol. 13(2), pages 21582440231, June.
  20. Florin Răzvan Lupșa-Tătaru & Radu Constantin Lixăndroiu & Dana Adriana Lupșa-Tătaru, 2023. "A Sustainable Analysis Regarding the Impact of Tourism on Food Preferences in European Capitals," Sustainability, MDPI, vol. 15(20), pages 1-17, October.
  21. 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.
  22. Agapito, Dora, 2020. "The senses in tourism design: A bibliometric review," Annals of Tourism Research, Elsevier, vol. 83(C).
  23. Diep Ngoc Su & Duy Quy Nguyen-Phuoc & Lester W. Johnson, 2021. "Effects of perceived safety, involvement and perceived service quality on loyalty intention among ride-sourcing passengers," Transportation, Springer, vol. 48(1), pages 369-393, February.
  24. Wen, Jun & Meng, Fang & Ying, Tianyu & Qi, Hongxia & Lockyer, Tim, 2018. "Drug tourism motivation of Chinese outbound tourists: Scale development and validation," Tourism Management, Elsevier, vol. 64(C), pages 233-244.
  25. Čaušević Amra & Fusté-Forné Francesc, 2022. "Local Cuisine in a Tourist City: Food Identity in Sarajevo Restaurant Menus as a Source of Destination Marketing," European Journal of Tourism, Hospitality and Recreation, Sciendo, vol. 12(1), pages 61-77, December.
  26. Riccardo Testa & Antonino Galati & Giorgio Schifani & Anna Maria Di Trapani & Giuseppina Migliore, 2019. "Culinary Tourism Experiences in Agri-Tourism Destinations and Sustainable Consumption—Understanding Italian Tourists’ Motivations," Sustainability, MDPI, vol. 11(17), pages 1-17, August.
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