Sadia Aziz, Shandana Zafar, Muhammad Abdullah Khan Niazi
{"title":"Understanding the behavioral intentions to consume ethnic food in the country of origin after experiencing local ethnic cuisines","authors":"Sadia Aziz, Shandana Zafar, Muhammad Abdullah Khan Niazi","doi":"10.20867/thm.29.4.7","DOIUrl":null,"url":null,"abstract":"Purpose – The purpose of the study is to investigate the role of cosmopolitan and ethnocentric behaviour of ethnic food consumer on the intention to consume ethnic food in country of origin (ICEC). Study aims to explain the consumption patterns of ethnic food consumers with the mediating role of utilitarian/hedonic values and perceived country image (PCI). In addition, the study explained consumption behavior with the moderating effect of food neophilia (FNP). Methodology/Design/Approach: Data were gathered from 969 respondents visited Chinese, Japanese, Italian, and Thai cuisines. Responses regarding experiences at ethnic cuisine were gathered through self-administrative survey. Findings: The results of the study showed a positive effect of consumer cosmopolitanism on ICEC and a negative effect of ethnocentric behavior on ICEC. Further study analyzed the mediating effect of hedonic and utilitarian values. The results showed that hedonic and utilitarian values significantly mediated the effect of cosmopolitanism/ethnocentrism on the ICEC. Moreover, PCI also showed significant serial mediation. The results indicate that high levels of FNP lead to high levels of ICEC. The originality of the research – The study presented a comprehensive model for analyzing the behavioral intentions of ethnic food consumers by combining social identity theory, hedonic value, and utilitarian value in culinary tourism.","PeriodicalId":45185,"journal":{"name":"Tourism and Hospitality Management-Croatia","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tourism and Hospitality Management-Croatia","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20867/thm.29.4.7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
引用次数: 0
Abstract
Purpose – The purpose of the study is to investigate the role of cosmopolitan and ethnocentric behaviour of ethnic food consumer on the intention to consume ethnic food in country of origin (ICEC). Study aims to explain the consumption patterns of ethnic food consumers with the mediating role of utilitarian/hedonic values and perceived country image (PCI). In addition, the study explained consumption behavior with the moderating effect of food neophilia (FNP). Methodology/Design/Approach: Data were gathered from 969 respondents visited Chinese, Japanese, Italian, and Thai cuisines. Responses regarding experiences at ethnic cuisine were gathered through self-administrative survey. Findings: The results of the study showed a positive effect of consumer cosmopolitanism on ICEC and a negative effect of ethnocentric behavior on ICEC. Further study analyzed the mediating effect of hedonic and utilitarian values. The results showed that hedonic and utilitarian values significantly mediated the effect of cosmopolitanism/ethnocentrism on the ICEC. Moreover, PCI also showed significant serial mediation. The results indicate that high levels of FNP lead to high levels of ICEC. The originality of the research – The study presented a comprehensive model for analyzing the behavioral intentions of ethnic food consumers by combining social identity theory, hedonic value, and utilitarian value in culinary tourism.
期刊介绍:
Tourism and Hospitality Management is an international, multidisciplinary, open access journal, aiming to promote and enhance research in all fields of the tourism and hospitality industry. It publishes double-blind reviewed papers and encourages an interchange between tourism and hospitality researchers, educators and managers. Editors of Tourism and Hospitality Management strongly promote research integrity and aim to prevent any type of scientific misconduct, such as: fabrication, falsification, plagiarism, redundant publication and authorship problems. All submitted manuscripts are checked using Crossref Similarity Check (iThenticate). Nurturing a scientifically based approach to research, the journal publishes original papers along with empirical research and theoretical articles that contribute to the conceptual development of tourism and hospitality management. Editors look particularly for articles about new trends, challenges and developments, as well as the application of new ideas that are likely to affect the tourism and hospitality industry. The general criteria for the acceptance of articles are: contribution to the scientific knowledge in the field of tourism and hospitality management, scientifically reliable research methodology, relevant literature review and quality of the English language.