¿Postureo o disfrute de la experiencia gastronómica? Efectos de la reputación y la experiencia en la recomendación de los restaurantes de alto nivel

Autores/as

  • Natalia Daries Ramón Universitat de Lleida
  • Berta Ferrer Rosell Universitat de Lleida
  • Eduard Cristóbal Fransi Universitat de Lleida
  • Estela Mariné Roig Universitat de Lleida
DOI: https://doi.org/10.6018/turismo.42.05
Palabras clave: Turismo gastronómico; Ecuaciones estructurales; Estatus; Recomendación;Restaurantes Michelin

Resumen

En este estudio se ha desarrollado un modelo explicativo basado en la teoría de la moti¬vación fundamentada por la posibilidad de obtener reputación y reconocimiento por con¬sumir gastronomía de alto nivel y la motivación basada en el disfrute de la experiencia gastronómica, con la finalidad de analizar sus efectos en la intención de recomendación de este tipo de experiencias. El estudio confirma que la experiencia gastronómica y el estatus afectan positivamente a la intención de revisita y a la recomendación del consumo de gastro¬nomía de alto nivel, siendo el efecto de la experiencia mucho más fuerte.

 

Descargas

Los datos de descargas todavía no están disponibles.

Citas

ADAM, I., ADONGO, C.A. y DAYOUR, F. (2015): «International Tourists’ Satisfaction with Ghanaian Upscale Restaurant Services and Revisit Intentions», Journal of Quality Assurance in Hospitality & Tourism, 16 (2), 181-201.

ANTÓN, C.; CAMARERO, C. y LAGUNA-GARCÍA, M. (2017): «Towards a new approach of destination loyalty drivers: satisfaction, visit intensity and tourist motivations», Current Issues in Tourism, 20 (3), 238-260.

BASRI, N.A.M. H., AHMAD, R., ANUAR, F.I. y ISMAIL, K.A. (2016): «Effect of Word of Mouth Communication on Consumer Purchase Decision: Malay Upscale Restaurant», Procedia-Social and Behavioral Sciences, 222, 324-331.

BJÖRK, P. y KAUPPINEN-RÄISÄNEN, H. (2017): «A destination’s gastronomy as a means for holiday well-being», British Food Journal, 119 (7), 1578-1591.

BOO, S.; BUSSER, J. y BALOGLU, S. (2009): «A model of custormer-based brand equity and its application to multiple destinations», Tourism Management, 30 (2), 219-231.

CARBALLO, R.; MORENO, S.; LEÓN, C. y BRENT, J.R. (2015): «La creación y promoción de experiencias en un destino turístico. Un análisis de la investigación y necesidades de actuación», Cuadernos de Turismo, 35, 71-94.

CARSTEN, M.K.; UHL-BIEN, M.; WEST, B.J.; PATERA, J.L. y MCGREGOR, R. (2010): «Exploring social constructions of followership: A qualitative study», The Leadership Quarterly, 21 (3), 543-562.

CHANG, R.C.Y., KIVELA, J., MAK, A.H.N., (2010). «Food preferences of Chinese tourists», Annals of Tourism Research, 37 (4), 989-1011.

CHEN, C.F.; y CHEN, F.S. (2010): «Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists», Tourism Management, 31 (1), 29-35.

CHI, C.G. y QU, H. (2008): «Examining the structural relationships of destination image, tourist satisfaction and destination loyalty: An integrated approach», Tourism Management, 29 (4), 624-636.

CHIN, W.W. (1998): «Issues and opinion on structure equation modelling», MIS Quarterly, 22 (1), 7-161.

COHEN, E. (1984): «The sociology of tourism: Approaches, issues and findings», Annual Review of Sociology, 10, 372-392.

COHEN, E y AVIELI, N. (2004): «Food in tourism: attraction and impediment», Annals of Tourism Research, 31 (4), 755-778.

DARIES, N.; CRISTOBAL-FRANSI, E.; FERRER-ROSELL, B. y MARINE-ROIG, E. (2018): «Maturity and development of high-quality restaurant websites: A comparison of Michelin-starred restaurants in France, Italy and Spain», International Journal of Hospitality Management, 73, 125-137.

DARIES, N.; CRISTOBAL-FRANSI, E. y MARINE-ROIG, E. (2017): «Deployment of restaurants websites’ marketing features: The case of Spanish Michelin-starred restaurants», International Journal of Hospitality & Tourism Administration, Online press, 1-32.

EID, R. (2015): «Integrating Muslim Customer Perceived Value, Satisfaction, Loyalty and Retention in the Tourism Industry: An empirical study», International Journal of Tourism Research, 17 (3), 249-260.

FIELDS, K. (2002): «Demand for the gastronomy tourism product: motivational factors», in Hjalager, A., Richards, G. (Eds.), Tourism and Gastronomy. London, Routledge, 37-50.

FODNESS, D. (1994): «Measuring tourist motivation», Annals of Tourism Research, 21 (3), 555-581.

FORNELL, C. y LARCKER, D.F. (1981): «Structural equation models with unobservable variables and measurement error: algebra and statistics», Journal of Marketing Research, 18 (3), 382-388.

GARCÍA HENCHE, B. (2017): «Los mercados de abastos y su comercialización como producto de turismo de experiencias. El caso de Madrid», Cuadernos de Turismo, 39, 167-189.

GONÇALVES, H.; DE FÁTIMA, M. y RITA, P. (2016): «Online purchase determinants of loyalty: The mediating effect of satisfaction in tourism», Journal of Retailing and Consumer Services, 30, 279-291.

GOOLAUP, S.; SOLÉR, C. y NUNKOO, R. (2017). «Developing a Theory of Surprise from Travelers. Extraordinary Food Experiences», Journal of Travel Research. Online Press, 1-14.

GYIMÓTHY, S. y MYKLETUN, R.J. (2009): «Scary food: Commodifying culinary heritage as meal adventures in tourism», Journal of Vacation Marketing, 15 (3), 259-273.

HALL, J. y WINCHESTER, M., (2001): «Empirical analysis of Spawton’s (1991) segmentation of the Australian wine market», Asia Pacific Advances in Consumer Research, 4, 319-327.

HJALAGER, A.M. (2004). «What do tourists eat and why? Towards a sociology of gastronomy and tourism», Tourism (Zagreb), 52 (2), 195-201.

HU, L.T. y BENTLER, P.M. (1999): «Cutoff criteria for fit indexes in covariance structure analysis: Conventional criteria versus new alternatives», Structural equation modelling: a multidisciplinary journal, 6, 1-55.

HYUN, S.S. y KANG, J. (2014): «A better investment in luxury restaurants: Environmental or non-environmental cues? », International Journal of Hospitality Management, 39, 57-70.

HYUN, S.S. y PARK, S. H. (2016): «The Antecedents and Consequences of Travelers' Need for Uniqueness: An Empirical Study of Restaurant Experiences», Asia Pacific Journal of Tourism Research, 21 (6), 596-623.

IGNATOV, E. y SMITH, S., (2006): «Segmenting Canadian culinary tourists», Current Issues in Tourism, 9 (3), 235-255.

JIMÉNEZ BELTRÁN, J.; LÓPEZ-GUZMÁN, T. y GONZÁLEZ SANTA-CRUZ, F. (2016): «Gastronomy and Tourism: Profile and Motivation of International Tourism in the City of Córdoba, Spain», Journal of Culinary Science & Technology, 14 (4), 347-362.

KIM, J.H.; RITCHIE, J.R.B. y MCCORMICK, B. (2012): «Development of a Scale to Measure Memorable Tourism Experiences», Journal of Travel Research, 51 (1), 12-25.

KIM, Y.H.; KIM, M.; GOH, K.B. y ANTUN, M.J. (2011): «The role of money: the impact on food tourists’ satisfaction and intention to revisit food events», Journal of Culinary Science & Technology, 9 (2), 85-98.

KIM, Y.G.; EVES, A. y SCARLES, C. (2009): «Building a model of local food consumption on trips and holidays: A grounded theory approach», International Journal of Hospitality Management, 28 (3), 423-431.

KIM, Y. G.; SUH, B.W. y 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.

KIVELA, J. y CROTTS, J. (2006): «Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination», Journal of Hospitality and Tourism Research, 30 (3), 354-377.

KOZAK, M. y RIMMINGTON, M. (2000): «Tourist satisfaction with Mallorca, Spain, as an off-season holiday destination », Journal of Travel Research, 38 (1), 260-269.

KOZAK, M. (2001): «Repeaters’ behavior at two distinct destinations», Annals of Tourism Research, 28 (3), 784-807.

LEE, W.H. y MOSCARDO, G. (2005): «Understanding the impact of ecotourism resort experiences on tourists' environmental attitudes and behavioural intentions», Journal of Sustainable Tourism, 13 (6), 546-565.

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.

LIVINGSTONE, S. (2008): «Taking risky opportunities in youthful content creation: teenagers’ use of social networking sites for intimacy, privacy and self-expression», New Media & Society, 10 (3): 393-411.

LONG, L.M. (Ed.) (2004): Culinary tourism. Kentucky, The University Press of Kentucky.

MAK, A. H., LUMBERS, M., EVES, A. y CHANG, R.C. (2013): «An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption», International Journal of Hospitality Management, 35, 327-338.

MCINTOSH, R.; GOELDNER, C. y RITCHIE, J. (1995): Tourism Principles, Practices, Philosophies, 7th ed. New York, Wiley.

MEDINA, F.X. (2015): «Turismo y Cultura en Denominaciones de Origen Enogastronómicas: El Caso de la Región de Tokaj-Hegyalja (Hungría)», International Journal of Scientif Management and Tourism, 3, 167-178.

MILLÁN VÁZQUEZ DE LA TORRE, G.; HERNÁNDEZ ROJAS, R. y NAVAJAS ROMERO, V. (2016): «The study of gastronomic tourism in Cordoba and the association of the cuisine. An econometric analysis», Tourism and Hospitality Management, 22 (2), 173-191.

OLIVEIRA, S. (2011): «La gastronomía como atractivo turístico primario de un destino: El Turismo Gastronómico en Mealhada-Portugal», Estudios y Perspectivas en Turismo, 20 (3), 738-752.

OTIS, L.P. (1984): «Factors influencing the willingness to taste unusual foods», Psychological Report, 54, 739-745.

POLLARD, J.; KIRK, S.F. y CADE, J.E. (2002): «Factors affecting food choice in relation to fruit and vegetable intake: a review», Nutrition Research Reviews, 15, 373-387

QUAN, S. y WANG, N. (2004): «Towards a structural model of the tourist experience: An illustration from food experiences in tourism», Tourism management, 25 (3), 297-305.

RIVERA, M. (2013): «El turismo experiencial como forma de turismo responsable e intercultural», Relaciones interculturales en la diversidad, 2 (1), 199-217.

RUST, R.T. y OLIVER, R.L. (2000): «Should we delight the customer? », Journal of the Academy of Marketing Science, 28 (1), 86-94

SPARKS, B.; BOWEN, J. y KLAG, S. (2003): «Restaurant and the tourist market», International Journal of Contemporary Hospitality Management, 15 (1), 6-13.

SUAU, F. (2012): «El turista 2.0 como receptor de la promoción turística: estrategias lingüísticas e importancia de su estudio», Revista Pasos de Turismo y Patrimonio Cultural, 10 (4), 143-153.

THOMPSON, M. y PRIDEAUX, B. (2009): «Developing a food and wine segmentation and classifying destinations on the basis of their food and wine sectors», Advances in hospitality and leisure, 5, pp. 163-183.

TSAI, C.T. y LU, P.H. (2012): «Authentic dining experiences in ethnic theme restaurants», International Journal of Hospitality Management, 31 (1), 304-306.

TSAI, C.T.S. y WANG, Y. C. (2017): «Experiential value in branding food tourism», Journal of Destination Marketing & Management, 6 (1), 56-65.

TUNG, V.W.S. y RITCHIE, J.R.B. (2011): «Exploring the essence of memorable tourism experiences», Annals of Tourism Research, 38 (4), 1.367-1.386.

VAN DER HEIJDEN, H. (2004): «User acceptance of hedonic information systems», MIS quarterly, 695-704.

WAKEFIELD, R. y WAKEFIELD, K. (2016): «Social media network behavior: A study of user passion and affect », The Journal of Strategic Information Systems, 25 (2), 140-156.

WARDE, A. y MARTENS, L. (2000): Eating Out: Social Differentiation, Consumption and Pleasure. Cambridge, Cambridge University Press.

WOLF, M.M.; BERTOLINI, P. y PARKER-GARCIA, J. (2004): «A Comparison of Consumer Attitudes towards GM Food in Italy and the USA», Consumer Acceptance of Genetically Modified Foods, 131.

YANG, W. y MATTILA, A. (2014): «Do affluent customers care when luxury brands go mass?: The role of product type and status seeking on luxury brand attitude», International Journal of Contemporary Hospitality Management, 26 (4), 526-543.

YANG, W. y MATTILA, A. (2017): «The Impact of Status Seeking on Consumers’ Word of Mouth and Product Preference: A Comparison Between Luxury Hospitality Services and Luxury Goods », Journal of Hospitality & Tourism Research, 41 (1), 3-22.

YOON, Y. y UYSAL, M. (2005): «An examination of the effects of motivation and satisfaction on destination loyalty: A structural model», Tourism Management, 26 (1), 45-56.

ZHENG, X. y GRETZEL, U. (2010): «Role of social media in online travel information search», Tourism Management, 31 (2), 179-188.

Publicado
10-12-2018
Cómo citar
Daries Ramón, N., Ferrer Rosell, B., Cristóbal Fransi, E., & Mariné Roig, E. (2018). ¿Postureo o disfrute de la experiencia gastronómica? Efectos de la reputación y la experiencia en la recomendación de los restaurantes de alto nivel. Cuadernos de Turismo, (42), 119–136. https://doi.org/10.6018/turismo.42.05
Número
Sección
Artículos