The Influence of Culinary Diversity and Tourism Events on Tourist Expenditures (Study in Central Lombok Regency with Destination Image as Intervening Variable)

Irra Chrisyanti Dewi, Joko Sulistyo
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Abstract

This research investigates the interplay between culinary diversity, tourism events, destination image, and tourist expenditures in Central Lombok Regency, Indonesia. A quantitative approach utilizing Partial Least Squares Structural Equation Modeling (PLS-SEM) was employed to analyze data gathered from domestic and international tourists. Hypothesis testing revealed significant positive relationships between culinary diversity and tourist expenditures, tourism events and tourist expenditures, culinary diversity and destination image, tourism events and destination image, as well as indirect effects through destination image on tourist expenditures. The result highlights the economic importance of diverse culinary experiences and engaging events in driving tourism revenue, shaping destination image perceptions, and influencing tourists' spending behaviors. The study underscores the need for integrated destination management strategies to leverage Central Lombok's cultural and gastronomic assets for sustainable tourism development.
美食多样性和旅游活动对游客支出的影响(以目的地形象为干预变量的龙目岛中部地区研究)
本研究调查了印度尼西亚龙目岛中部地区美食多样性、旅游活动、目的地形象和游客支出之间的相互作用。研究采用了部分最小二乘法结构方程模型(PLS-SEM)的定量方法来分析从国内外游客那里收集到的数据。假设检验显示,烹饪多样性与游客支出、旅游活动与游客支出、烹饪多样性与目的地形象、旅游活动与目的地形象之间存在明显的正相关关系,并且通过目的地形象对游客支出产生间接影响。研究结果凸显了多样化烹饪体验和参与性活动在推动旅游收入、塑造目的地形象认知和影响游客消费行为方面的经济重要性。这项研究强调了制定综合目的地管理战略的必要性,以利用龙目岛中部的文化和美食资产促进旅游业的可持续发展。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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