Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors

Abstract

Purpose

The research aims to determine local food attributes for measuring and evaluating that appeal tourists to the gastronomic city of Phuket, Thailand.

Design/methodology/approach

The first step is, the item generation, which includes an in-depth interview. Secondly, scale purification includes the exploratory factor analysis, which generates a preliminary factor structure. In the final step, scale validation, confirmatory component analysis is used to test the items and dimensions.

Findings

The 33 items organized into eight dimensions: food quality, authenticity, hygiene, interpersonal, novelty, service provider, foodservice place and value added for a creative city of gastronomy were demonstrated to be valid and reliable after a thorough development process.

Practical implications

The findings assist practitioners in recognizing the many aspects of local food attributes, as well as how destination managers can employ these factors to promote a destination.

Originality/value

This research contributes to the theoretical literature on a gastronomic creative city, with more research into the links between destination management and other important concepts. In terms of the outcomes of a creative city of gastronomy management, this study might serve as a reference for destination managers and travel suppliers.

Citation

Soonsan, N., Phakdee-auksorn, P. and Suksirisopon, P. (2023), "Determining food attributes for measuring and evaluating a gastronomic destination's appeal to visitors", Journal of Hospitality and Tourism Insights, Vol. 6 No. 5, pp. 1755-1775. https://doi.org/10.1108/JHTI-02-2022-0048