Destination restaurants, place attachment, and future destination patronization
| Autor: | Xinran Lehto, Carl Behnke, Mohamed E. Mohamed, Dong Chun Kim |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Journal of Vacation Marketing. 28:20-37 |
| ISSN: | 1479-1870 1356-7667 |
| DOI: | 10.1177/13567667211014947 |
| Popis: | Consumers sometimes travel to a destination for the main purpose of enjoying the food and services a restaurant can offer. These restaurants are termed destination Restaurants. This study explores what constitutes such an experience at destination restaurants and how such experience influences visitors’ sense of place development for the destination they travel to and their revisit intention for the place. Data was gathered using a self-administered questionnaire distributed to tourists dining in destination restaurants in Hwayang-Dong in Chungbuk province, South Korea. Based on a convenience sample of 244 participants, the results suggest that a destination restaurant experience compromises seven components including ‘Food quality’, ‘Locale image’, ‘Restaurant atmosphere’, ‘Price Fairness’, ‘Ingroup socialization’, ‘Ease of conversation’, and ‘Immersion’. The research showed that locale image, atmosphere, ease of conversation, and immersion significantly affect overall restaurant experience satisfaction. The findings also demonstrated that the destination restaurant experience positively affects tourist place attachment and destination revisit intention. |
| Databáze: | OpenAIRE |
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