The Effects of Food-Related Motivation, Local Food Involvement, and Food Satisfaction on Destination Loyalty: The Case of Angeles City, Philippines

Year 2019, , 238 - 257, 16.12.2019

Jean Paolo Lacap

https://doi.org/10.30519/ahtr.550600

Cited By: 8

Abstract

The paper examines the effect of
local food on loyalty of tourists on a destination. The participants were
identified using purposive method of sampling and these respondents comprised
of local and foreign tourists who have visited Angeles City. The research
design used was predictive-correlational method and partial least squares path
modelling was utilized to gauge the parameter estimates. The results showed
that food-related motivation positively affects local food involvement,
destination loyalty, and food satisfaction. It was also found out that local
food involvement is significantly and positively related to food satisfaction
and destination loyalty. Moreover, relationship between food satisfaction and
destination loyalty was found to be significant and positive. The mediation
analysis revealed that food satisfaction is a mediator on the link between
food-related motivation and destination loyalty and between local food
involvement and destination loyalty.

Keywords

local food, destination loyalty, food-related motivation, food satisfaction, local food involvement, food tourism

References

• Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. J. (2019). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel & Tourism Marketing, 36(3), 295-313. https://doi.org/10.1080/10548408.2018.1541775
• Andersen, B. V., & Hyldig, G. (2015). Consumers’ view on determinants to food satisfaction. A qualitative approach. Appetite, 95, 9-16. https://doi.org/10.1016/j.appet.2015.06.011
• Beer, C. L., Ottenbacher, M. C., & Harrington, R. J. (2012). Food tourism implementation in the Black Forest destination. Journal of Culinary Science and Technology, 10(2), 106–128. https://doi.org/10.1080/15428052.2012.677601
• Berno, T., Kline, C., & Wolf, E. (2014). Food tourism in academia. In E. Wolf, J. Bussell, C. Campbell, W. Lange-Faria, & K.McAree (Eds.), Have fork will travel: A practical handbook for food and drink tourism professionals (pp. 309–321). Portland: World Food Travel Association.
• Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: A source for destination attraction. International Journal of Contemporary Hospitality Management, 28(1), 177-194. https://doi.org/10.1108/IJCHM-05-2014-0214
• Bosque, I. R. D., & Martin, H. S. (2008). Tourist satisfaction a cognitive-affective model. Annals of Tourism Research, 35(2), 551–573. https://doi.org/10.1016/j.annals.2008.02.006
• Chen, C. F., & Chen, F. S. (2010). Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism Management, 31(1), 29-35. https://doi.org/10.1016/j.tourman.2009.02.008
• Chen, Q., & Huang, R. (2019). Understanding the role of local food in sustaining Chinese destinations. Current Issues in Tourism, 22(5), 544-560. https://doi.org/10.1080/13683500.2018.1444020
• Cohen, J. (1988). Statistical power analysis for the behavioral sciences. Hilsdale NJ: Lawrence Earlbaum.
• Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2019). Food-based experiences as antecedents of destination loyalty. British Food Journal, 121(7), 1495-1507. https://doi.org/10.1108/BFJ-07-2018-0419
• Du Rand, G. E., & Heath, E. (2006). Towards a framework for food tourism as element of destination marketing. Current Issues in Tourism, 9(3), 206–234. https://doi.org/10.2164/cit/226.0
• Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16(2), 150–167. https://doi.org/10.2167/jost696.0
• Everett, S., & Slocum, S. L. (2013). Food and tourism: An effective partnership? A UK-based review. Journal of Sustainable Tourism, 21(6), 789–809. https://doi.org/10.1080/09669582.2012.741601
• Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobserved variables and measurement error. Journal of Marketing Research, 18(1), 39-50. http://doi.org/10.2307/3151312
• Green, B. C., & Chalip, L. (1998). Antecedents and consequences of parental purchase decision involvement in youth sport. Leisure Sciences, 20(2), 95-109. https://doi.org/10.1080/01490409809512268
• Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2009). Multivariate Data Analysis. Upper Saddle, NJ: Pearson.
• Hair, J.F., Sarstedt, M., Hopkins, L., & Kuppelwieser, V. G. (2014). Partial least squares structural equation modeling (PLS-SEM) An emerging tool in business research. European Business Review, 26(2), 106-121. https://doi.org/10.1108/EBR-10-2013-0128
• Hall, C. M., & Mitchell, R. (2007). Gastronomic tourism: Comparing food and wine tourism experiences. In M. Novelli (Ed.), Niche tourism (pp. 87-102). Routledge.
• Hall, C. M., Sharples, L., & Smith, A. (2004). The experience of consumption or the consumption of experiences? Challenges and issues in food tourism. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, & B. Cambourne (Eds.), Food tourism around the world (pp. 314-335). Routledge.
• Handszuh, H. F. (2000). Local food in tourism policies. In WTO-CTO local food & tourism international conference, Larnaka, Cyprus, 9-11 November 2000 (pp. 173-179). World Tourism Organization (WTO).
• Hapsari, R., Clemes, M. D., & Dean, D. (2017). The impact of service quality, customer engagement and selected marketing constructs on airline passenger loyalty. International Journal of Quality and Service Sciences, 9(1), 21-40. https://doi.org/10.1108/IJQSS-07-2016-0048
• Hjalager, A. M., & Richards, G. (Eds.). (2003). Tourism and gastronomy. Routledge.
• Ji, M., Wong, I. A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes. Tourism Management, 57, 387-396. https://doi.org/10.1016/j.tourman.2016.06.003
• Kim, H., Woo, E., & Uysal, M. (2015). Tourism experience and quality of life among elderly tourists. Tourism management, 46, 465-476. https://doi.org/10.1016/j.tourman.2014.08.002
• Kim, Y. G., & Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism management, 33(6), 1458-1467. https://doi.org/10.1016/j.tourman.2016.06.003
• Kim, Y. G., Eves, A., & Scarles, C. (2013). Empirical verification of a conceptual model of local food consumption at a tourist destination. International Journal of Hospitality Management, 33, 484-489. https://doi.org/10.1016/j.ijhm.2012.06.005
• Kim, Y. G., Suh, B. W., & Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29(2), 216–226. https://doi.org/10.1016/j.ijhm.2009.10.015
• Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy's influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354-377. https://doi.org/10.1177/1096348006286797
• Kivela, J. J., & Crotts, J. C. (2009). Understanding travelers' experiences of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161-192. https://doi.org/10.1177/1096348008329868
• Kock, N. (2011). Using WarpPLS in e-collaboration studies: Descriptive statistics, settings, and key analysis results. International Journal of e-Collaboration (IJeC), 7(2), 1-18. https://doi.org/10.4018/jec.2011040101
• Kock, N. (2014). Advanced mediating effects tests, multi-group analyses, and measurement model assessments in PLS-based SEM. International Journal of e-Collaboration (IJeC), 10(1), 1-13. https://doi.org/10.4018/ijec.2014010101
• Kock, N. (2015). How Likely is Simpson's Paradox in Path Models? International Journal of e-Collaboration (IJeC), 11(1), 1-7. https://doi.org/10.4018/ijec.2015010101
• Kock, N. (2017). WarpPLS 6.0 user manual. Laredo, TX: ScriptWarp Systems.
• Kock, N., & Gaskins, L. (2016). Simpson’s paradox, moderation, and the emergence of quadratic relationships in path models: An information systems illustration. International Journal of Applied Nonlinear Science, 2(3), 200-234. https://doi.org/10.1504/IJANS.2016.077025
• Kock, N., & Hadaya, P. (2018). Minimum sample size estimation in PLS‐SEM: The inverse square root and gamma‐exponential methods. Information Systems Journal, 28(1), 227-261. http://doi.org/10.1111/isj.12131
• Kock, N., & Lynn, G. (2012). Lateral collinearity and misleading results in variance-based SEM: An illustration and recommendations. Journal of the Association for Information Systems, 13(7), 546-580.
• Lacap, J. P. G. (2019). The mediating effect of employee engagement on the relationship of transformational leadership and intention to quit: Evidence from local colleges in Pampanga, Philippines. Asia-Pacific Social Science Review, 19(1) 2019, 33–48.
• Lacap, J. P. G., Mulyaningsih, H. D., & Ramadani, V. (2018). The mediating effects of social entrepreneurial antecedents on the relationship between prior experience and social entrepreneurial intent: The case of Filipino and Indonesian university students. Journal of Science and Technology Policy Management, 9(3), 329-346. https://doi.org/10.1108/JSTPM-03-2018-0028
• Laurent, G., & Kapferer, J. N. (1985). Measuring consumer involvement profiles. Journal of marketing research, 22(1), 41-53. https://doi.org/10.1177/002224378502200104
• Laverie, D. A., & Arnett, D. B. (2000). Factors affecting fan attendance: The influence of identity salience and satisfaction. Journal of Leisure Research, 32(2), 225-246. https://doi.org/10.1080/00222216.2000.11949915
• Lee, T. H., & Chang, Y. S. (2012). The influence of experiential marketing and activity involvement on the loyalty intentions of wine tourists in Taiwan. Leisure Studies, 31(1), 103-121. https://doi.org/10.1080/02614367.2011.568067
• Levitt, J. A., Zhang, P., DiPietro, R. B., & Meng, F. (2017). Food tourist segmentation: Attitude, behavioral intentions and travel planning behavior based on food involvement and motivation. International Journal of Hospitality & Tourism Administration, 1-27. https://doi.org/10.1080/15256480.2017.1359731
• Lin, C. H. (2014). Effects of cuisine experience, psychological well-being, and self-health perception on the revisit intention of hot springs tourists. Journal of Hospitality & Tourism Research, 38(2), 243-265. https://doi.org/10.1177/1096348012451460
• Loureiro, S. M. C. (2014). The role of the rural tourism experience economy in place attachment and behavioral intentions. International Journal of Hospitality Management, 40, 1-9. https://doi.org/10.1016/j.ijhm.2014.02.010
• Magalog-De Veyra, J. (2018, April 28). Going to Sisig Fiesta? 7 restaurants for your Pampanga food trip. Retrieved June 23, 2019, from https://news.abs-cbn.com/life/04/28/18/going-to-sisig-fiesta-7-restaurants-for-your-pampanga-food-trip
• Mason, M. C., & Paggiaro, A. (2012). Investigating the role of festivalscape in culinary tourism: The case of food and wine events. Tourism Management, 33(6), 1329–1336. https://doi.org/10.1016/j.tourman.2011.12.016
• McKercher, B. F., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It’s all how you cook the numbers! Journal of Travel and Tourism Marketing, 25(2), 137–148. https://doi.org/10.1080/10548400802402404
• Mechinda, P., Serirat, S., & Gulid, N. (2009). An examination of tourists' attitudinal and behavioral loyalty: Comparison between domestic and international tourists. Journal of Vacation Marketing, 15(2), 129-148. https://doi.org/10.1177/1356766708100820
• Meleddu, M., Paci, R., & Pulina, M. (2015). Repeated behaviour and destination loyalty. Tourism Management, 50, 159-171. https://doi.org/10.1016/j.tourman.2015.01.032
• Namkung, Y., & Jang, S. (2007). Does food quality really matter in restaurants? Its impact on customer satisfaction and behavioral intentions. Journal of Hospitality & Tourism Research, 31(3), 387-409. https://doi.org/10.1177/1096348007299924
• Ngwira, C., & Kankhuni, Z. (2018). What attracts tourists to a destination? Is it attractions? African Journal of Hospitality, Tourism and Leisure, 7(1), 1-19.
• Nikjoo, A. H., & Ketabi, M. (2015). The role of push and pull factors in the way tourists choose their destination. Anatolia, 26(4), 588-597. https://doi.org/10.1080/13032917.2015.1041145
• Nunnally, J. C. (1978). Psychometric theory. New York, NY: McGraw Hill.
• Nunnally, J. C., & Bernstein, I. H. (1994). Psychometric theory. New York, NY: McGraw Hill.
• Oliver, R. L. (2014). Satisfaction: A behavioral perspective on the consumer: A behavioral perspective on the consumer. Routledge.
• Pearl, J. (2009). Causality: Models, reasoning, and inference. Cambridge England: Cambridge University Press.
• Prayag, G., & Ryan, C. (2012). Antecedents of tourists’ loyalty to Mauritius: The role and influence of destination image, place attachment, personal involvement, and satisfaction. Journal of Travel Research, 51(3), 342-356. https://doi.org/10.1177/0047287511410321
• Rodríguez, I., & San Martín, H. (2008). Tourist satisfaction a cognitive-affective model. Annals of Tourism Research,35(2), 551–573. https://doi.org/10.1016/j.annals.2008.02.006
• San Martín, H., Herrero, A., & García de los Salmones, M. D. M. (2018). An integrative model of destination brand equity and tourist satisfaction. Current Issues in Tourism, 1-22. https://doi.org/10.1080/13683500.2018.1428286
• Sherif, C., & Sherif, M. (1967). Attitude, Ego-Involvement and Change. New York: John Wiley.
• Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
• Smith, S., & Costello, C. (2009). Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis. Journal of Vacation Marketing, 15(2), 99-110. https://doi.org/10.1177/1356766708100818
• Sparks, B. (2007). Planning a wine tourism vacation? Factors that help to predict tourist behavioural intentions. Tourism management, 28(5), 1180-1192. https://doi.org/10.1016/j.tourman.2006.11.003
• Suhartanto, D., Clemes, M. D., & Wibisono, N. (2018). How experiences with cultural attractions affect destination image and destination loyalty. Tourism Culture & Communication, 18(3), 176-188. https://doi.org/10.3727/109830418X15319363084463
• Tenenhaus, M., Vinzi, V. E., Chatelin, Y. M., & Lauro, C. (2005). PLS path modeling. Computational Statistics & Data Analysis, 48(1), 159-205. https://doi.org/10.1016/j.csda.2004.03.005
• Thomson, J. (2017, September 6). This is Sisig, the food Anthony Bourdain says will be the next big trend. Retrieved June 23, 2019, from https://www.huffpost.com/entry/what-is-sisig-anthony-bourdain_n_59396d17e4b0b13f2c68002e
• Tsai, C. T. (2016). Memorable tourist experiences and place attachment when consuming local food. International Journal of Tourism Research, 18(6), 536-548. https://doi.org/10.1002/jtr.2070
• Wagner, C. H. (1982). Simpson's paradox in real life. The American Statistician, 36(1), 46-48. https://doi.org/10.1080/00031305.1982.10482778
• Wetzels, M., Odekerken-Schröder, G., & Van Oppen, C. (2009). Using PLS path modeling for assessing hierarchical construct models: Guidelines and empirical illustration. MIS quarterly, 33(1), 177-195. https://doi.org/10.2307/20650284
• Žabkar, V., Brenčič, M. M., & Dmitrović, T. (2010). Modelling perceived quality, visitor satisfaction and behavioural intentions at the destination level. Tourism Management, 31(4), 537–546. https://doi.org/10.1016/j.tourman.2009.06.005
• Zaichkowsky, J. L. (1985). Measuring the involvement construct. Journal of Consumer Research, 12, 341–352. https://doi.org/10.1086/208520