Show simple item record

dc.contributor.authorChen, Q
dc.contributor.authorHuang, Rong
dc.date.accessioned2018-03-15T15:00:56Z
dc.date.available2018-03-15T15:00:56Z
dc.date.issued2018-03
dc.identifier.issn1368-3500
dc.identifier.issn1747-7603
dc.identifier.urihttp://hdl.handle.net/10026.1/11096
dc.description.abstract

Food is a sustainable part of destination tourism. However, few studies attempt to separate and examine the role played by local foods within tourists’ overall experience when claiming the benefits that local foods can bring to a destination. Using Mainland China as the case in point, this study aims to evaluate the potential for destinations to use local food as a sustainable marketing tool. This is achieved through examining how local food, as part of the tourist experience, can contribute to tourists’ destination loyalty. This study proposes a structural model addressing the potential relationships between tourist food-related behaviours (tourists’ food-related motivation, information search, food involvement, and food satisfaction) and destination loyalty among domestic tourists in China. Useable data was collected from 1353 respondents at eight destinations in China, this was screened and analysed with SPSS 21 and partial least squares-structural equation modelling. The results reveal the positive correlation between tourists’ food satisfaction and destination loyalty, confirming the value of local food in China as a sustainable marketing tool. However, the paper highlights that tourists’ food-related motivation, information search, and involvement are not in direct correlation to their destination loyalty. Possible implications for destination marketers and researchers are provided.

dc.format.extent544-560
dc.languageen
dc.language.isoen
dc.publisherTaylor & Francis (Routledge)
dc.subjectlocal food
dc.subjectsustainable tourism
dc.subjecttourist behaviour
dc.subjectdestination loyalty
dc.titleUnderstanding the Role of Local Food in Sustaining Chinese Destinations
dc.typejournal-article
dc.typeJournal Article
plymouth.author-urlhttps://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000459702200003&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=11bb513d99f797142bcfeffcc58ea008
plymouth.issue5
plymouth.volume22
plymouth.publication-statusPublished
plymouth.journalCurrent Issues in Tourism
dc.identifier.doi10.1080/13683500.2018.1444020
plymouth.organisational-group/Plymouth
plymouth.organisational-group/Plymouth/Faculty of Arts, Humanities and Business
plymouth.organisational-group/Plymouth/Faculty of Arts, Humanities and Business/Plymouth Business School
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA
plymouth.organisational-group/Plymouth/REF 2021 Researchers by UoA/UoA17 Business and Management Studies
plymouth.organisational-group/Plymouth/Users by role
plymouth.organisational-group/Plymouth/Users by role/Academics
dcterms.dateAccepted2018-02-20
dc.rights.embargodate2019-9-6
dc.identifier.eissn1747-7603
dc.rights.embargoperiodNot known
rioxxterms.versionofrecord10.1080/13683500.2018.1444020
rioxxterms.licenseref.urihttp://www.rioxx.net/licenses/all-rights-reserved
rioxxterms.licenseref.startdate2018-03
rioxxterms.typeJournal Article/Review


Files in this item

Thumbnail
Thumbnail

This item appears in the following Collection(s)

Show simple item record


All items in PEARL are protected by copyright law.
Author manuscripts deposited to comply with open access mandates are made available in accordance with publisher policies. Please cite only the published version using the details provided on the item record or document. In the absence of an open licence (e.g. Creative Commons), permissions for further reuse of content should be sought from the publisher or author.
Theme by 
Atmire NV