Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
Impact
Scholar |
Other documents of the author: Daries, Natalia; Cristobal-Fransi, Eduard; Sánchez-García, Javier; Marine-Roig, Estela
Metadata
Show full item recordcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/8645
comunitat-uji-handle3:10234/8646
comunitat-uji-handle4:
INVESTIGACIONMetadata
Title
Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?Date
2024-03-01Publisher
ElsevierISSN
1878-450XBibliographic citation
Natalia Daries, Eduard Cristobal-Fransi, Javier Sánchez-García, Estela Marine-Roig, Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?, International Journal of Gastronomy and Food Science, Volume 35, 2024, 100840, ISSN 1878-450X, https://doi.org/10.1016/j.ijgfs.2023.100840.Type
info:eu-repo/semantics/articlePublisher version
https://www.sciencedirect.com/science/article/pii/S1878450X23001828Version
info:eu-repo/semantics/acceptedVersionSubject
Abstract
High-level gastronomy is booming and, in many cases, has become the main purpose for travel. This research aims to investigate the relationships between the performance of high-level restaurants, the affective components ... [+]
High-level gastronomy is booming and, in many cases, has become the main purpose for travel. This research aims to investigate the relationships between the performance of high-level restaurants, the affective components they generate, and how they can affect customer behavior both in regard to the restaurant and the destination in which it is located. The empirical work was analyzed by means of a multiple indicators multiple causes model (MIMIC) and structural equation modeling (SEM). The survey was administered to customers who visited Michelin-star restaurants. The main results indicate that enjoyment of the experience and the status it provides are important factors motivating consumers to visit these types of restaurants and that their behavioral intentions can influence their family, friends, acquaintances, and destination. Therefore, it is suggested that restaurant owners and destination managers develop joint strategies beneficial for the gastronomic tourism sector. [-]
Is part of
International Journal of Gastronomy and Food Science, Volume 35, March 2024.Funder Name
European Union - Next Generation EU, within the GASTROTUR project
Project code
TUR-RETOS2022-017
Rights
info:eu-repo/semantics/embargoedAccess
This item appears in the folowing collection(s)
- EMP_Articles [459]