{"title":"记忆并非都是正面的：将负面的难忘餐饮和美食旅游体验概念化","authors":"Matthew J. Stone , Erose Sthapit","doi":"10.1016/j.tmp.2024.101296","DOIUrl":null,"url":null,"abstract":"<div><p>Memorable tourism experience (MTE) and memorable food tourism experience (MFTE) research has focused almost exclusively on positive experiences. This has limited theoretical development because categorizing positive experiences may not cover all memorable experiences. This study asked travelers for their most memorable negative food travel experience. Notably, about 30% stated they never had a negative MFTE. Factors contributing to a negative MFTE were: food/drink quality; sanitation/food safety; cultural differences; dietary/menu restrictions; service attributes; price/perceived value; and destination's lack of food or restaurant availability. These factors differ from positive MFTE. Negative MFTE focused more on food and service than other attributes (e.g. social, touristic) found with positive MFTE. Some factors (e.g. food, service) contribute to both positive and negative MFTE, while others (e.g. sanitation) only to negative MFTE. Thus, Herzberg's two-factor theory can be applied to MFTE: attributes may be satisfiers (leading to positive MTE), dissatisfiers (leading to negative MTE), or either.</p></div>","PeriodicalId":48141,"journal":{"name":"Tourism Management Perspectives","volume":"54 ","pages":"Article 101296"},"PeriodicalIF":7.3000,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2211973624000795/pdfft?md5=50227c1e3247bae5f1970dfa242ab574&pid=1-s2.0-S2211973624000795-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Memories are not all positive: Conceptualizing negative memorable food, drink, and culinary tourism experiences\",\"authors\":\"Matthew J. Stone , Erose Sthapit\",\"doi\":\"10.1016/j.tmp.2024.101296\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Memorable tourism experience (MTE) and memorable food tourism experience (MFTE) research has focused almost exclusively on positive experiences. This has limited theoretical development because categorizing positive experiences may not cover all memorable experiences. This study asked travelers for their most memorable negative food travel experience. Notably, about 30% stated they never had a negative MFTE. Factors contributing to a negative MFTE were: food/drink quality; sanitation/food safety; cultural differences; dietary/menu restrictions; service attributes; price/perceived value; and destination's lack of food or restaurant availability. These factors differ from positive MFTE. Negative MFTE focused more on food and service than other attributes (e.g. social, touristic) found with positive MFTE. Some factors (e.g. food, service) contribute to both positive and negative MFTE, while others (e.g. sanitation) only to negative MFTE. Thus, Herzberg's two-factor theory can be applied to MFTE: attributes may be satisfiers (leading to positive MTE), dissatisfiers (leading to negative MTE), or either.</p></div>\",\"PeriodicalId\":48141,\"journal\":{\"name\":\"Tourism Management Perspectives\",\"volume\":\"54 \",\"pages\":\"Article 101296\"},\"PeriodicalIF\":7.3000,\"publicationDate\":\"2024-09-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S2211973624000795/pdfft?md5=50227c1e3247bae5f1970dfa242ab574&pid=1-s2.0-S2211973624000795-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Tourism Management Perspectives\",\"FirstCategoryId\":\"91\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2211973624000795\",\"RegionNum\":2,\"RegionCategory\":\"管理学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"HOSPITALITY, LEISURE, SPORT & TOURISM\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Tourism Management Perspectives","FirstCategoryId":"91","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2211973624000795","RegionNum":2,"RegionCategory":"管理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"HOSPITALITY, LEISURE, SPORT & TOURISM","Score":null,"Total":0}
Memories are not all positive: Conceptualizing negative memorable food, drink, and culinary tourism experiences
Memorable tourism experience (MTE) and memorable food tourism experience (MFTE) research has focused almost exclusively on positive experiences. This has limited theoretical development because categorizing positive experiences may not cover all memorable experiences. This study asked travelers for their most memorable negative food travel experience. Notably, about 30% stated they never had a negative MFTE. Factors contributing to a negative MFTE were: food/drink quality; sanitation/food safety; cultural differences; dietary/menu restrictions; service attributes; price/perceived value; and destination's lack of food or restaurant availability. These factors differ from positive MFTE. Negative MFTE focused more on food and service than other attributes (e.g. social, touristic) found with positive MFTE. Some factors (e.g. food, service) contribute to both positive and negative MFTE, while others (e.g. sanitation) only to negative MFTE. Thus, Herzberg's two-factor theory can be applied to MFTE: attributes may be satisfiers (leading to positive MTE), dissatisfiers (leading to negative MTE), or either.
期刊介绍：
Tourism Management Perspectives is an interdisciplinary journal that focuses on the planning and management of travel and tourism. It covers topics such as tourist experiences, their consequences for communities, economies, and environments, the creation of image, the shaping of tourist experiences and perceptions, and the management of tourist organizations and destinations. The journal's editorial board consists of experienced international professionals and it shares the board with Tourism Management. The journal covers socio-cultural, technological, planning, and policy aspects of international, national, and regional tourism, as well as specific management studies. It encourages papers that introduce new research methods and critique existing ones in the context of tourism research. The journal publishes empirical research articles and high-quality review articles on important topics and emerging themes that enhance the theoretical and conceptual understanding of key areas within travel and tourism management.
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