考察游客的美食体验:以顺化美食为例重新审视体验经济

IF 3.1 Q2 HOSPITALITY, LEISURE, SPORT & TOURISM Journal of Tourism and Services Pub Date : 2023-12-18 DOI:10.29036/jots.v14i27.641
Thuy Dieu Thi Hoang
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引用次数: 0

摘要

本研究旨在通过越南顺化美食的案例,研究衡量游客美食体验的量表。这有助于解决烹饪体验研究中测量不一致的问题。通过对 20 名国内游客进行半结构化访谈,然后对 433 名游客进行问卷调查,收集了相关数据。通过因素分析方法,研究发现游客的烹饪体验是通过一个二阶量表来测量的,该量表包含三个相互关联的维度。它们包括教育体验、逃避体验和审美体验。研究发现,该烹饪体验量表具有可靠性、收敛性、判别性和名义效度。新开发的美食体验量表可用于当地美食独特美味的类似旅游环境中。此外,这项研究还提高了旅游专业人员对游客美食体验重要性的认识。因此,他们可以通过一系列活动改善游客的体验,如讲述当地美食故事、创建美食签到场所、组织当地美食游戏或比赛等。在理论贡献方面,本研究通过验证新的烹饪体验二阶量表,加深了人们对旅游业顾客体验的理解。研究还提供了实证证据,从体验经济的角度证明了游客烹饪体验的多维性、集体性和变化性。
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Examination of Tourists’ Culinary Experience: Revisiting the Experience Economy in the Case of Hue Cuisine
This research aims to examine a scale to measure the culinary experience of tourists through the case of Hue cuisine in Vietnam. It could help address the issue of measurement inconsistency in culinary experience research. Data were gathered through semi-structured interviews with 20 domestic tourists and then through surveys with 433 tourists. Using factor analysis methods, the research revealed that tourists’ culinary experience was measured by a second-order scale encompassing three interrelated dimensions. They included educational experience, escapist experience, and entersthetic experience. This culinary experience scale was found to be reliable, convergent, discriminant, and nomologically valid. The newly developed scale of culinary experience could be utilized in similar tourism contexts where the local food is unique and tasty. In addition, the research enhances tourism professionals' understanding of the significance of tourists' culinary experience. Consequently, they could improve tourists' experiences through a range of activities, such as telling stories about the local food, creating food check-in venues, and organizing local food games or contests. In terms of theoretical contribution, this research enhances the understanding of customer experience in the tourism context by validating a new second-order scale of culinary experience. The research also provides empirical evidence to demonstrate the multi-dimensional, collective, and changing nature of tourists’ culinary experience, using the Experience Economy perspective.
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来源期刊
Journal of Tourism and Services
Journal of Tourism and Services HOSPITALITY, LEISURE, SPORT & TOURISM-
CiteScore
7.80
自引率
16.70%
发文量
14
期刊介绍: Journal of Tourism and Services, established in September 2010, is the international reviewed scientific research journal published by the Center for International Scientific Research of VŠO and VŠPP in cooperation with the following partners. The journal publishes high-quality scientific papers and essays with a focus on tourism and service industry development. Together with the scientific part and in order to promote the exchange of current and innovative ideas and stimulating debate, the Journal also includes Reviews of Existing Work or Short Essays, Research Notes, and Research and Industry sections to address important topics and advance theoretical knowledge or thinking about key areas of tourism and services and to allow researchers to present initial findings and reflections or problems concerning fieldwork and research in general.
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