How Do Food Neophobia and Neophilia Moderate the Effect of Local Food Quality on Dining Satisfaction and Post-Dining Behavioral Intention in the Perspective of Sustainable Gastronomy Tourism?

This study examines the relationship between local food quality perception, dining satisfaction, and post-dining behavioral intention in the context of sustainable gastronomy tourism in Manavgat/Antalya. The research also analyzes the moderator roles of food neophilia and neophobia in this relations...

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Bibliographic Details
Published inSustainability Vol. 15; no. 12; p. 9510
Main Authors Tarinc, Abdullah, Aytekin, Arif, Ozbek, Ozlem Tekin, Ergün, Gozde Seval, Keles, Ali, Uslu, Fatih, Keles, Huseyin, Yayla, Ozgur
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.06.2023
Subjects
Analysis
Culinary tourism
Culture
Customer satisfaction
Customer services
Fast food industry
Food
Food quality
Local food
Marketing research
Neophobia
Perceptions
Quality of service
Restaurants
Sales promotions
Structural models
Surveys
Sustainability
Sustainable development
Tourism
Tourists
Travel industry
United States > US
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Summary:This study examines the relationship between local food quality perception, dining satisfaction, and post-dining behavioral intention in the context of sustainable gastronomy tourism in Manavgat/Antalya. The research also analyzes the moderator roles of food neophilia and neophobia in this relationship. A face-to-face survey was conducted with the tourists who visited the region and experienced local restaurants. Accordingly, 487 participants were interviewed. In order to analyze the collected data, data survey analysis was applied, and the findings were analyzed using AMOS software (Version 24) to test the structural model. The results have shown that the core perceptions of local food and delivery quality positively affect dining satisfaction, whereas no effect on external quality has been found. Moreover, the findings have also revealed that dining satisfaction positively influences post-dining behavioral intention. In addition, food neophilia and neophobia moderate the relationship between dining satisfaction and post-dining behavioral intention. These findings have emphasized the importance of promoting local food quality to increase tourists’ dining satisfaction and their intention to participate in sustainable gastronomy tourism. Destination managers should collaborate with food producers to create a branded local food line that offers sustainable and delicious options, thereby enhancing the travel experiences of domestic and foreign tourists.
ISSN:2071-1050
2071-1050
DOI:10.3390/su15129510