Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia
Deborah Christine Widjaja, Regina Jokom, Monika Kristanti, Serli Wijaya
Abstract
Drawing upon the extant literature, this study aimed to investigate tourist experience quality of culinary tourism in Indonesia by examining the relationships between the quality of culinary experience, the satisfaction of culinary experience, the satisfaction of destination experience, and behavioural intentions using a structural equation modelling approach. In total, 395 international tourists who travelled to Indonesian gastronomy destinations participated in the survey. The result showed the direct effects of the culinary experience quality on culinary experience satisfaction and destination experience satisfaction. However, it is the indirect and not direct effects of the quality of culinary experience quality that impact on behavioural intentions when mediated by culinary experience satisfaction and destination experience satisfaction.