EXPERIENCIAS TURÍSTICAS GASTRONÓMICAS BASADAS EN CACAO: VALORACIÓN DE LOS TURISTAS EN SANTO DOMINGO (REPÚBLICA DOMINICANA), UN DESTINO PATRIMONIO DE LA HUMANIDAD
Resumen
Este estudio evalúa la valoración de experiencias turísticas basadas en el cacao en República Dominicana y su correlación con la imagen, satisfacción y lealtad de los turistas hacia el destino. Se recopilaron 453 encuestas de turistas en Santo Domingo. La mayoría de los turistas planificaron visitar experiencias culinarias con cacao, reflejando altas valoraciones en productos degustados y servicio recibido. Se destaca que la experiencia culinaria con cacao tiene una correlación positiva y significativa en la percepción de los turistas sobre la imagen, satisfacción y lealtad hacia el destino.
Descargas
Citas
AFSHARDOOST, M., y ESHAGHI, M.S. (2020): «Destination image and tourist behavioural intentions: A meta-analysis», Tourism Management, vol. 81, 104154. https://doi.org/10.1016/j.tourman.2020.104154
AGYEIWAAH, E., OTOO, F.E., SUNTIKUL, W. y HUANG, W. J. (2019): «Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach», Journal of Travel & Tourism Marketing, vol. 36 (3), pp. 295-313. https://doi.org/10.1080/10548408.2018.1541775
ALECTOR RIBEIRO, M., SEYFI, S., ELHOUSHY, S., WOOSNAM, K.M. y PATWARDHAN, V. (2023): «Determinants of generation Z pro-environmental travel behaviour: the moderating role of green consumption values», Journal of sustainable tourism, pp. 1-21. https://doi.org/10.1080/09669582.2023.2230389
BALDERAS-CEJUDO, A., PATTERSON, I. y LEESON, G.W. (2019): «Senior foodies:a developing niche market in gastronomic tourism», International Journal of Gastronomy and Food Science, vol. 16, 100152. https://doi.org/10.1016/j.ijgfs.2019.100152
BJÖRK, P., y KAUPPINEN-RÄISÄNEN, H. (2016): «Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences», Current Issues in Tourism, vol. 19 (12), pp. 1.260-1.280. https://doi.org/10.1080/13683500.2013.868412
CAMACHO-GÓMEZ, M. y MEJIA-ROCHA, M.I. (2018): «Turismo gastronómico del cacao y el chocolate, tendencias Latinoamericanas», Gran Tour, nº 18, pp. 58-76. http://hdl.handle.net/10201/73242
CARVACHE-FRANCO, M., ORDEN-MEJÍA, M., CARVACHE-FRANCO, W., ZAMBRANO-CONFORME, D. y CARVACHE-FRANCO, O. (2021): «Attributes of the service that influence and predict satisfaction in typical gastronomy», International Journal of Gastronomy and Food Science, vol. 24, 100356. https://doi.org/10.1016/j.ijgfs.2021.100356
CHEN, Q. y HUANG, R. (2021): «Understanding the role of local food in sustaining Chinese destinations», en Current Issues in Asian Tourism. Volume II. London, Routledge, pp. 171-187.
CINAR, Z. Ö., ATANASSOVA, M., TUMER, T. B., CARUSO, G., ANTIKA, G., SHARMA, S. y PEZZANI, R. (2021): «Cocoa and cocoa bean shells role in human health: An updated review», Journal of Food Composition and Analysis, vol. 103, 104115. https://doi.org/10.1016/j.jfca.2021.104115
CRESPI-VALLBONA, M. y DIMITROVSKI, D. (2016): «Food markets visitors: a typology proposal», British Food Journal, vol. 118 (4), pp. 840-857. https://doi.org/10.1108/BFJ-11-2015-0420
CROMPTON, J.L. (1979): «An assessment of the image of Mexico as a vacation destination and the influence of geographical location upon that image», Journal of Travel Research, vol. 17 (4), pp. 18-23. https://doi.org/10.1177/004728757901700404
DOLNICAR, S., y GRÜN, B. (2013): «Validly measuring destination image in survey studies», Journal of Travel Research, vol. 52 (1), pp. 3-14. https://doi.org/10.1177/0047287512457267
FERNANDEZ PORTELA, J. y PARDO ABAD, C. J. (2020): «Las plataformas digitales en el desarrollo del enoturismo en Castilla y León: páginas web y redes sociales», Cuadernos de Turismo, nº 46, pp. 47-69. https://doi.org/10.6018/turismo.451491
FIGUEIREDO, E., FORTE, T. y EUSÉBIO, C. (2021): «Rural territories and food tourism – exploring the virtuous bonds through a systematic literature review», European Countryside, vol. 13 (3), pp. 622-643. https://doi.org/10.2478/euco-2021-0035
FOLGADO-FERNÁNDEZ, J.A., HERNÁNDEZ-MOGOLLÓN, J.M., y DUARTE, P. (2017): «Destination image and loyalty development: the impact of tourists’ food experiences at gastronomic events», Scandinavian Journal of Hospitality and Tourism, vol. 17 (1), pp. 92-110. https://doi.org/10.1080/15022250.2016.1221181
FU, X. (2019): «Existential authenticity and destination loyalty: Evidence from heritage tourists», Journal of Destination Marketing & Management, vol. 12, pp. 84-94. https://doi.org/10.1016/j.jdmm.2019.03.008
FUSTÉ-FORNÉ, F. y MUNDET I CERDAN, L. (2021): «A land of cheese: from food innovation to tourism development in rural Catalonia», Journal of Tourism and Cultural Change, vol. 19 (2), pp. 166-183. https://doi.org/10.1080/14766825.2020.1797757
FUSTÉ‐FORNÉ, F. (2020): «Developing cheese tourism: a local-based perspective from Valle de Roncal (Navarra, Spain) », Journal of Ethnic Foods, vol. 7 (1). https://doi.org/10.1186/s42779-020-00064-2
HERNÁNDEZ-MOGOLLÓN, J.M., DI-CLEMENTE, E. y CAMPÓN-CERRO, A.M. (2020): «Culinary travel experiences, quality of life and loyalty», Spanish Journal of Marketing-ESIC, vol. 24 (3), pp. 425-446. https://doi.org/10.1108/SJME-11-2019-0094
HERNÁNDEZ-ROJAS, R.D., FOLGADO-FERNÁNDEZ, J.A. y PALOS-SÁNCHEZ, P.R. (2021): «Influence of the restaurant brand and gastronomy on tourist loyalty. A study in Córdoba (Spain)», International Journal of Gastronomy and Food Science, vol. 23, 100305. https://doi.org/10.1016/j.ijgfs.2021.100305
HUETE-ALCOCER, N. y HERNANDEZ-ROJAS, R.D. (2022):«Does local cuisine influence the image of a World Heritage destination and subsequent loyalty to that destination?», International Journal of Gastronomy and Food Science, vol. 27, 100470. https://doi.org/10.1016/j.ijgfs.2022.100470
JEONG, Y. y KIM, S. (2020): «A study of event quality, destination image, perceived value, tourist satisfaction, and destination loyalty among sport tourists», Asia Pacific Journal of Marketing and Logistics, vol. 32 (4), pp. 940-960. https://doi.org/10.1108/APJML-02-2019-0101
KARAGÖZ, D. y UYSAL, M. (2022): «Tourists’ need for uniqueness as a representation of differentiated identity», Journal of Travel Research, vol. 61 (1), pp. 76-92. https://doi.org/10.1177/0047287520972804
KIM, S., BADU-BAIDEN, F., OH, M. y KIM, J. (2020): «Effects of African local food consumption experiences on post-tasting behavior», International Journal of Contemporary Hospitality Management, vol. 32 (2), pp. 625-643. https://doi.org/10.1108/IJCHM-05-2019-0428
KIM, S., STYLIDIS, D. y OH, M. (2019): «Is perception of destination image stable or does it fluctuate? A measurement of three points in time», International Journal of Tourism Research, vol. 21 (4), pp. 447-461. https://doi.org/10.1002/jtr.2273
KOKKRANIKAL, J. y CARABELLI, E. (2024): «Gastronomy tourism experiences: the cooking classes of Cinque Terre», Tourism recreation research, vol. 49 (1), pp. 161-172. https://doi.org/10.1080/02508281.2021.1975213
LARROSA ROCAMORA, J.A., AMAT MONTESINOS, X. y CORTES SAMPER, C. (2023): «Aproximación conceptual a las tipologías turísticas. Propuesta de clasificación», Cuadernos de Turismo, no. 51, pp. 51-77. https://doi.org/10.6018/turismo.571461
LAWSON, F. y BAUD-BOVY, M. (1977): Tourism and recreation development, a handbook of physical planning. Boston, Architectural Press.
LIMA, J., SERRA, J., BORGES, M.D.R. y MARUJO, N. (2023): «Is gastronomy important for UNESCO world heritage sites’ tourists? A case study from Portugal», Anatolia, pp. 1-13. https://doi.org/10.1080/13032917.2023.2191268
LIN, C.H., MORAIS, D.B., KERSTETTER, D.L. y HOU, J. S. (2007): «Examining the role of cognitive and affective image in predicting choice across natural, developed, and theme-park destinations», Journal of travel research, vol. 46 (2), pp. 183-194. https://doi.org/10.1177/0047287507304049
LIN, Y.C. y CHEN, C.C. (2014): «Needs assessment for food and food services and behavioral intention of Chinese group tourists who visited Taiwan», Asia Pacific Journal of Tourism Research, vol. 19 (1), pp. 1-16. https://doi.org/10.1080/10941665.2012.724017
LIU, P. y TSE, E.C.Y. (2018): «Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes», British Food Journal, vol. 120 (10), pp. 2289-2303. https://doi.org/10.1108/BFJ-10-2017-0561
LUO, J., OKUMUS, F. y TAHERI, B. (2022): «Destination image perception of Shenzhen: an analysis of discourse based on Chinese and Western visitors’ online reviews», Journal of Hospitality and Tourism Technology, vol. 13 (4), pp. 667-682. https://doi.org/10.1108/JHTT-08-2020-0188
MELEDDU, M., PACI, R., y PULINA, M. (2015): «Repeated behaviour and destination loyalty», Tourism Management, vol. 50, pp. 159-171. https://doi.org/10.1016/j.tourman.2015.01.032
MARINE-ROIG, E. y HUERTAS, A. (2020): «How safety affects destination image projected through online travel reviews», Journal of Destination Marketing & Management, vol. 18, 100469. https://doi.org/10.1016/j.jdmm.2020.100469
MARQUES, C., DA SILVA, R.V. y ANTOVA, S. (2021): «Image, satisfaction, destination and product post-visit behaviours: How do they relate in emerging destinations?», Tourism Management, vol. 85, 104293. https://doi.org/10.1016/j.tourman.2021.104293
MEYER, C.A. (2020): «Local Food, Agriculture, and Tourism in the Dominican Republic», GMU Working Paper in Economics, no. 20-21, pp. 1-30. http://dx.doi.org/10.2139/ssrn.3630734
MOHAMED, M.E., HEWEDI, M.M., LEHTO, X. y MAAYOUF, M. (2020): «Egyptian food experience of international visitors: a multidimensional approach», International Journal of Contemporary Hospitality Management, vol. 32 (8), pp. 2593-2611. https://doi.org/10.1108/IJCHM-02-2020-0136
MORA, D., SOLANO-SANCHEZ, M.A., LOPEZ-GUZMAN, T. y MORAL-CUADRA, S. (2021): «Gastronomic experiences as a key element in the development of a tourist destination», International Journal of Gastronomy and Food Science, vol. 25, 100405. https://doi.org/10.1016/j.ijgfs.2021.100405
MORAL-CUADRA, S., MARTÍN, J.C., ROMÁN, C. y LÓPEZ-GUZMÁN, T. (2023): «Influence of gastronomic motivations, satisfaction and experiences on loyalty towards a destination», British Food Journal, vol. 125 (10), pp. 3766-3783. https://doi.org/10.1108/BFJ-02-2023-0121
NARUETHARADHOL, P. y GEBSOMBUT, N. (2020): «A bibliometric analysis of food tourism studies in Southeast Asia», Cogent Business & Management, vol. 7 (1), 1733829. https://doi.org/10.1080/23311975.2020.1733829
OKUMUS, B., KOSEOGLU, M.A. y MA, F. (2018): «Food and gastronomy research in tourism and hospitality: A bibliometric analysis», International Journal of Hospitality Management, vol. 73, pp. 64-74. https://doi.org/10.1016/j.ijhm.2018.01.020
ORGAZ-AGÜERA, F. y LÓPEZ-GUZMÁN, T. (2015): «Análisis del perfil, motivaciones, y valoraciones de los turistas gastronómicos. El caso de la República Dominicana», ARA: Revista de Investigación en Turismo, vol. 5 (1), pp. 43-52. https://doi.org/10.1344/ara.v5i1.19058
PAPADIMITRIOU, D., KAPLANIDOU, K. y APOSTOLOPOULOU, A. (2018): «Destination image components and word-of-mouth intentions in urban tourism: A multigroup approach», Journal of Hospitality & Tourism Research, vol. 42 (4), pp. 503-527. https://doi.org/10.1177/1096348015584443
PÉREZ-RODRIGO, C. y ARANCETA-BARTRINA, J. (2021): «Role of gastronomy and new technologies in shaping healthy diets», en Gastronomy and food science. London, Academic Press, pp. 19-34.
PHOLPHIRUL, P., RUKUMNUAYKIT, P., CHAROENRAT, T., KWANYOU, A. y SRIJAMDEE, K. (2022): «Service marketing strategies and performances of tourism and hospitality enterprises: implications from a small border province in Thailand», Asia Pacific Journal of Marketing and Logistics, vol. 34 (5), pp. 887-905. https://doi.org/10.1108/APJML-01-2021-0064
PODSAKOFF, P.M., MACKENZIE, S.B. y PODSAKOFF, N.P. (2012): «Sources of method bias in social science research and recommendations on how to control it», Annual review of psychology, vol. 63, pp. 539-569. https://doi.org/10.1146/annurev-psych-120710-100452
PRAYAG, G., ALRAWADIEH, Z. y ALRAWADIEH, Z. (2021): «Motivation, emotion and world heritage status in discerning the heritage tourists: A segmentation perspective», Tourism Management Perspectives, vol. 40, 100906. https://doi.org/10.1016/j.tmp.2021.100906
PRAYAG, G., GANNON, M.J., MUSKAT, B. y TAHERI, B. (2020): «A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality», International Journal of Contemporary Hospitality Management, vol. 32 (7), pp. 2453-2472. https://doi.org/10.1108/IJCHM-10-2019-0897
QIU, Q. (2023): «Identifying the role of intangible cultural heritage in distinguishing cities: A social media study of heritage, place, and sense in Guangzhou, China», Journal of Destination Marketing & Management, vol. 27, 100764. https://doi.org/10.1016/j.jdmm.2023.100764
RACHÃO, S.A.S., BREDA, Z., FERNANDES, C. y JOUKES, V. (2021): «Food-and-wine experiences towards co-creation in tourism», Tourism Review, vol. 76 (5), pp. 1050-1066. https://doi.org/10.1108/TR-01-2019-0026
RODRÍGUEZ-LEAL, Y.L. (2015): Diagnóstico y actividades prioritarias para el desarrollo de la gastronomía y el turismo gastronómico en República Dominicana. Horizonte 2016-2020. Boyaca, Universidad Pedagógica y Tecnológica de Colombia.
SAN MARTÍN, H. y RODRÍGUEZ DEL BOSQUE, I. A. (2008): «Exploring the cognitive–affective nature of destination image and the role of psychological factors in its formation», Tourism management, vol. 29 (2), pp. 263-277. https://doi.org/10.1016/j.tourman.2007.03.012
SÁNCHEZ MARTÍNEZ, J.D. y ORTEGA RUIZ, A. (2016): «El monocultivo olivarero jiennense: conformación histórica, valores patrimoniales y proyección cultural-turística», Cuadernos de Turismo, nº 37, pp. 377-402. https://doi.org/10.6018/turismo.37.256281
SÁNCHEZ-CAÑIZARES, S.M. y CASTILLO-CANALEJO, A.M. (2015): «A comparative study of tourist attitudes towards culinary tourism in Spain and Slovenia», British Food Journal, vol. 117 (9), pp. 2387-2411. https://doi.org/10.1108/bfj-01-2015-0008
SÁNCHEZ-CAÑIZARES, S.M. y LÓPEZ-GUZMÁN, T. (2012): «Gastronomy as a tourism resource: profile of the culinary tourist», Current issues in tourism, vol. 15 (3), pp. 229-245. https://doi.org/10.1080/13683500.2011.589895
SÁNCHEZ-CUBO, F., MILLÁN-VÁZQUEZ-DE-LA-TORRE, G. y SÁNCHEZ-OLLERO, J.L. (2023): «Showcasing Spanish gastronomy through Iberian ham tourist routes», International Journal of Gastronomy and Food Science, vol. 34, 100820. https://doi.org/10.1016/j.ijgfs.2023.100820
SGROI, F. (2021): «Food products, gastronomy and religious tourism: The resilience of food landscapes», International Journal of Gastronomy and Food Science, vol. 26, 100435. https://doi.org/10.1016/j.ijgfs.2021.100435
SIMONE PEDOTE, G. (2023): «Historia de algunas denominaciones de turismo en España: Turismo deportivo, turismo cultural, turismo marinero y turismo gastronómico», Cuadernos de Turismo, nº 51, pp. 79-100.
STHAPIT, E., PIRAMANAYAYAGAM, S. y BJÖRK, P. (2020): «Tourists' motivations, emotions, and memorable local food experiences», Journal of Gastronomy and Tourism, vol. 5 (1), pp. 17-32. https://doi.org/10.3727/216929720X15968961037881
STONE, M.J., SOULARD, J., MIGACZ, S. y WOLF, E. (2018): «Elements of memorable food, drink, and culinary tourism experience», Journal of Travel Research, vol. 57 (8), pp. 1121-1132. https://doi.org/10.1177/0047287517729758
SUN, X., CHI, C. G. Q. y XU, H. (2013): «Developing destination loyalty: The case of Hainan Island», Annals of tourism research, vol. 43, pp. 547-577. https://doi.org/10.1016/j.annals.2013.04.006
SUNA, B. y ALVAREZ, M.D. (2021): «The role of gastronomy in shaping the destination’s brand identity: an empirical analysis based on stakeholders’ opinions», Journal of Hospitality Marketing & Management, vol. 30 (6), pp. 738-758. https://doi.org/10.1080/19368623.2021.1877587
TRIPADVISOR (2024): «Atracciones principales de Santo Domingo». Disponible en https://www.tripadvisor.co.uk/Attractions-g147289-Activities-Santo_Domingo_Santo_Domingo_Province_Dominican_Republic.html
VALVERDE-RODA, J., MEDINA VIRUEL, M.J., CASTANO PRIETO, L. y SOLANO SANCHEZ, M. A. (2023): «Interests, motivations and gastronomic experiences in the world heritage site destination of Granada (Spain): satisfaction analysis», British Food Journal, vol. 125 (13), pp. 61-80. https://doi.org/10.1108/BFJ-07-2021-0830
VLACHOU, C. y SAVVINOPOULOU, M. (2022): «Food tours businesses: main factors in designing a gastronomic experience», Open Journal of Business and Management, vol. 10 (06), pp. 2996-3015. https://doi.org/10.4236/ojbm.2022.106148
WILKINS, J. (2019): «The Dominican Republic: A Caribbean tourist mecca», en Cruise Tourism in the Caribbean. New York, Routledge, pp. 101-117.
WILLIAMS, P. y SOUTAR, G.N. (2009): «Value, satisfaction and behavioral intentions in an adventure tourism context», Annals of tourism research, vol. 36 (3), pp. 413-438. https://doi.org/10.1016/j.annals.2009.02.002
WOOSNAM, K.M., STYLIDIS, D. e IVKOV, M. (2020): «Explaining conative destination image through cognitive and affective destination image and emotional solidarity with residents», Journal of Sustainable Tourism, vol. 28 (6), pp. 917-935. https://doi.org/10.1080/09669582.2019.1708920
ZVIRBULE, A., AUZINA, A. y GRĪNBERGA-ZĀLĪTE, G. (2023): «Gastronomic tourism and smart solutions used for its development: the case of a region of Latvia», Worldwide Hospitality and Tourism Themes, vol. 15 (5), pp. 570-580. https://doi.org/10.1108/whatt-06-2023-0076
Las obras que se publican en esta revista están sujetas a los siguientes términos:
1. El Servicio de Publicaciones de la Universidad de Murcia (la editorial) conserva los derechos patrimoniales (copyright) de las obras publicadas, y favorece y permite la reutilización de las mismas bajo la licencia de uso indicada en el punto 2.
2. Las obras se publican en la edición electrónica de la revista bajo una licencia Creative Commons Reconocimiento-NoComercial-SinObraDerivada 3.0 España (texto legal). Se pueden copiar, usar, difundir, transmitir y exponer públicamente, siempre que: i) se cite la autoría y la fuente original de su publicación (revista, editorial y URL de la obra); ii) no se usen para fines comerciales; iii) se mencione la existencia y especificaciones de esta licencia de uso.
3. Condiciones de auto-archivo. Se permite y se anima a los autores a difundir electrónicamente las versiones pre-print (versión antes de ser evaluada) y/o post-print (versión evaluada y aceptada para su publicación) de sus obras antes de su publicación, ya que favorece su circulación y difusión más temprana y con ello un posible aumento en su citación y alcance entre la comunidad académica. Color RoMEO: verde.
_.jpg)
