The integrated power of gastronomic experience quality and accommodation experience to build tourists' satisfaction, revisit intention, and word-of-mouth intention

• Published in: Journal of quality assurance in hospitality & tourism Vol. 25; no. 6; pp. 1692 - 1718
• Main Authors: Hossain, MD. Shakhawat, Hossain, MD. Alamgir, Al Masud, Abdullah, Islam, K. M. Zahidul, Mostafa, MD. Golam, Hossain, Mir Tebrak
• Format: Journal Article
• Language: English
• Published: Binghamton Routledge 01.11.2024; Taylor & Francis Ltd
• Subjects: Gastronomic tourism; satisfaction and revisit intentions; sustainable tourism
• ISSN: 1528-008X; 1528-0098
• DOI: 10.1080/1528008X.2023.2173710

The purpose of this study is to investigate a comprehensive multidimensional model of the gastronomic and accommodation experiences of domestic tourists, their links to satisfaction, trust, revisit, and word-of-mouth (WOM) intention in Bangladesh. Moreover, the present research examines the mediating impacts of tourists' satisfaction and trust by applying the stimulus-organism-response framework as its theoretical ground. An online survey was conducted to collect usable 365 cross-sectional data and is analyzed by structural equation modeling (SEM). Results confirm that gastronomic experience quality and accommodation experiences, accompanied by several sub-dimensions, have a significant impact on tourists' satisfaction, trust, and promote repeat visits and WOM intentions. Our results evidenced that satisfaction and trust play important mediating roles, although trust has a few exceptions. This study suggests that industry managers should adopt content marketing strategies and policies that consider various sub dimensions of the gastronomic and accommodation experiences to provide valuable and relevant experiences for psychometric perceptions of tourists, which in turn allows the tourism business to achieve long-term goals and ensuring sustainability in this sector. Tourists' perceptions of the quality of their gastronomic and accommodation experiences are offered as a tool for strategic experience design, and a model that explains their interactions with accommodation and gastronomy providers is provided.