旅游对当地美食的动机、满意度和忠诚度:厄瓜多尔Montañita的研究

IF 3.6 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Mauricio Carvache-Franco , César Villagómez-Buele , Miguel Orden-Mejía , Wilmer Carvache-Franco , Rossana Ricaurte-Párraga , Orly Carvache-Franco , Tatiana Poveda-Anchundia , Mónica Baquerizo-Anastacio
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引用次数: 0

摘要

本研究考察了游客体验当地美食的动机、满意度和目的地忠诚度,这是通过他们再次访问和推荐目的地的意愿来评估的。本研究以重点旅游热点厄瓜多尔Montañita为研究对象,旨在探讨美食体验在塑造游客行为及其与目的地的联系中的作用。这项研究揭示了传统美食如何影响人们对这个沿海目的地的满意度和忠诚度。定量方法采用结构化问卷调查基于现有文献的美食动机,满意度和忠诚度。方便抽样抽取有效问卷357份。包括探索性因素分析在内的统计技术被用于识别动机结构,而多元回归分析评估了它们对满意度和忠诚度的影响。因子分析揭示了Montañita中美食动机的五个关键维度:期望、文化体验、个人关系、健康问题和感官吸引力。这些动机显著地促进了游客的满意度,进而影响了目的地的忠诚度。研究结果强调了美食旅游的动机、满意度和忠诚度之间的联系,强调了情感、社会和感官因素以及食物质量在塑造游客体验和他们再次访问或推荐的意愿方面的重要性Montañita。研究结果将帮助当地社区根据需求生产美食产品。也使美食目的地的管理者可以制定可持续发展指南。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Motivation, satisfaction, and loyalty to local gastronomy for tourism: A study in Montañita, Ecuador
This study examines tourists' motivations for experiencing local gastronomy, their satisfaction, and destination loyalty, which is assessed through their intentions to revisit and recommend the destination. Focusing on Montañita, Ecuador, a key tourist hotspot, the research aims to explore the role of culinary experiences in shaping tourist behavior and their connection to the destination. The study offers insights into how traditional gastronomic offerings influence satisfaction and loyalty to this coastal destination. A quantitative approach was employed using a structured questionnaire based on existing literature on gastronomic motivations, satisfaction, and loyalty. A convenience sample of 357 valid questionnaires was collected. Statistical techniques, including exploratory factor analysis, were used to identify motivational constructs, while multiple regression analysis assessed their impact on satisfaction and loyalty. Factor analysis revealed five key dimensions of gastronomic motivations in Montañita: expectations, cultural experience, personal relationships, health concerns, and sensory appeal. These motivations significantly contribute to tourists' satisfaction, which in turn influences destination loyalty. The findings reinforce the connection between motivation, satisfaction, and loyalty in gastronomic tourism, highlighting the importance of emotional, social, and sensory factors, as well as food quality, in shaping tourists' experiences and their intention to revisit or recommend Montañita. The results will help local communities produce gastronomic products according to demand. also so that administrators of gastronomic destinations can develop sustainable development guides.
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来源期刊
International Journal of Gastronomy and Food Science
International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies
CiteScore
5.30
自引率
10.50%
发文量
170
审稿时长
45 days
期刊介绍: International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.
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