Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?
Impacto
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Metadatos
Mostrar el registro completo del ítemcomunitat-uji-handle:10234/9
comunitat-uji-handle2:10234/8645
comunitat-uji-handle3:10234/8646
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INVESTIGACIONMetadatos
Título
Customers’ behavioral intentions when visiting upscale restaurants: Enjoying the experience or posturing?Fecha de publicación
2024-03-01Editor
ElsevierISSN
1878-450XCita bibliográfica
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.Tipo de documento
info:eu-repo/semantics/articleVersión de la editorial
https://www.sciencedirect.com/science/article/pii/S1878450X23001828Versión
info:eu-repo/semantics/acceptedVersionPalabras clave / Materias
Resumen
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. [-]
Publicado en
International Journal of Gastronomy and Food Science, Volume 35, March 2024.Entidad financiadora
European Union - Next Generation EU, within the GASTROTUR project
Código del proyecto o subvención
TUR-RETOS2022-017
Derechos de acceso
info:eu-repo/semantics/embargoedAccess
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- EMP_Articles [460]