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題名：鹿港老街飲食吸引力、知覺品質與遊客重遊行為意圖之研究
書刊名：建國科大社會人文期刊
作者：李安娜 引用關係／邱長光／陳瑩育
作者(外文)：Li, An-na／Chiou, Chang-kuang／Chen, Ying-yu
出版日期：2015
卷期：34:2
頁次：頁1-17
主題關鍵詞：飲食觀光；飲食吸引力；知覺品質；重遊；Culinary tourism；Culinary attractors；Perceived quality；Revisit behavioral intentions
原始連結：連回原系統網址new window
相關次數：
  • 被引用次數被引用次數:期刊(5) 博士論文(0) 專書(0) 專書論文(0)
  • 排除自我引用排除自我引用:4
  • 共同引用共同引用:10
  • 點閱點閱:91
飲食在現今旅遊地經營中扮演的角色越來越顯得重要，然而過去研究僅少數個案實證旅遊飲食因素對遊客重遊行為意圖之影響。基此，本研究目的為探討旅遊地飲食吸引力、知覺品質與重遊行為意圖間之關係。以鹿港老街為研究基地，選擇品嚐當地飲食之現地遊客進行問卷調查，資料收集共計獲得405份有效問卷，經資料分析結果顯示，遊客重遊行為意圖分別受到飲食吸引力與知覺品質兩個因素的影響，且飲食吸引力影響知覺品質。本研究成果為確認旅遊地飲食相關因素會影響遊客再度前往的意願，且旅遊地之飲食吸引力為遊客再次到訪的主要原因。建議旅遊地的飲食服務經營業者可善加運用旅遊地飲食作為行銷推廣之工具。
The role of food in tourism has recently received increased attention within the spheres of destination marketing, tourism development, and academia. However, few studies have empirically tested the relationship between culinary factors and revisit behavioral intentions. This study examined the effects of culinary attractors, perceived quality on tourists' revisit behavioral intentions. A total of 405 individuals responded to the on-site survey in the historic town of Lu-Kang. The results indicated that culinary attractors influence perceived quality, which in turn culinary attractors and perceived quality influences tourists' revisit behavioral intentions. The findings suggested that food and beverages plays a significant role in creating a good quality of experience for tourist and, therefore, influences their revisit behavioral intentions. Implications for theory and practice are provided.
期刊論文
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2.林宗賢、王乃玉(20110600)。比較不同旅遊決策風格遊客的原住民飲食體驗、新奇感、障礙與重遊行為意圖模式--以理性型與快樂型遊客為例。戶外遊憩研究，24(2)，51-74。new window  延伸查詢new window
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11.Chi, C. G. Q.、Chua, B. L.、Othman, M.、Karim, M. S. A.(2013)。Investigating the structural relationships between food image, food satisfaction, culinary quality, and behavioral intentions: The case of Malaysia。International Journal of Hospitality & Tourism Administration，14(2)，99-120。  new window
12.Timothy, D. J.、Ron, A. S.(2013)。Understanding heritage cuisines and tourism: identity, image, authenticity and change。Journal of Heritage Tourism，8(2/3)，99-104。  new window
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20.Frochot, I.(2003)。An analysis of regional positioning and its associated food images in French tourism regional brochures。Journal of Travel and Tourism Marketing，14(3/4)，77-96。  new window
21.Guan, J.、Jones, D. L.(2014)。The contribution of local cuisine to destination attractiveness: An analysis involving Chinese tourists' heterogeneous preferences。Asia Pacific Journal of Tourism Research。  new window
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27.Woodland, M.、Acott, T. G.(2007)。Sustainability and local tourism branding in England's South Downs。Journal of Sustainable Tourism，15(6)，715-734。  new window
28.Žabkar, V.、Brenčič, M. M.、Dmitrović, T.(2009)。Modelling perceived quality, visitor satisfaction and behavioural intentions at the destination level。Tourism Management，31(4)，537-546。  new window
29.Kaiser, Henry F.(1974)。An index of factorial simplicity。Psychometrika，39(1)，31-36。  new window
30.Anderson, James C.、Gerbing, David W.(1988)。Structural Equation Modeling in Practice: A Review and Recommended Two-Step Approach。Psychological Bulletin，103(3)，411-423。  new window
31.Baker, Dwayne A.、Crompton, John L.(2000)。Quality, satisfaction and behavioral intentions。Annals of Tourism Research，27(3)，785-804。  new window
32.Leiper, Neil(1990)。Tourist Attraction Systems。Annals of Tourism Research，17(3)，367-384。  new window
33.Bigné, J. Enrique、Sánchez, M. Isabel、Sánchez, Javier(2001)。Tourism image, evaluation variables and after purchase behaviour: inter-relationship。Tourism management，22(6)，607-616。  new window
34.Parasuraman, Ananthanarayanan Parsu、Zeithaml, Valarie A.、Berry, Leonard L.(1988)。SERVQUAL: A Multiple-Item Scale for Measuring Consumer Perceptions of Service quality。Journal of Retailing，64(1)，12-40。  new window
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36.Schouten, F.(1995)。Improving visitor care in heritage attractions。Tourism Management，16(4)，259-261。  new window
會議論文
1.李安娜、陳瑩育、邱長光(2014)。旅遊飲食吸引力、知覺品質與遊客重遊意圖之研究-以鹿港老街旅遊區為例。2014年跨校聯合學術研討會--「觀光休閒」暨「當代管理潮流」。高雄：義守大學。  延伸查詢new window
圖書
1.交通部觀光局(2013)。中華民國101年國人旅遊狀況調查報告。臺北：交通部觀光局。  延伸查詢new window
2.Gunn, C. A.(1994)。Tourism planning: Basic, Concept and cases。Philadelphia, PA：Taylor & Francis。  new window
3.Jöreskog, K. G.、Sörbom, D.(1989)。LISREL7: A guide to the program and application。Chicago, IL：Scientific Software International。  new window
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5.Pearce, P. L.(2005)。Tourist behaviour: Themes and conceptual schemes。Channel View Publications。  new window
6.Ryan, C.(1997)。The tourist experience: The new introduction。London：Cassell。  new window
7.Tabachnick, B. G.、Fidell, L. S.(1989)。Using multivariate statistics。New York：Harper & Row。  new window
8.Hatcher, Larry(1994)。A step-by-step approach to using the SAS system for factor analysis and structural equation modeling。SAS Institute, Inc.。  new window
其他
1.Gatley, A.(2006)。Review of food tourism around the world: development, management and markets byHall, C. M., Sharples, L., Mitchell, R., Macionis, N., and Cambourne, B. (Eds.) (2003). Oxford: ButterworthHeinemann。  new window
圖書論文
1.Fishbein, M.、Manfredo, M. J.(1992)。A theory of behaviour change。Influencing human behaviour: Theory and applications in recreation, tourism and natural resource management。Champaign, IL：Sagamore Publishing Inc。  new window
2.Mitchell, R.、Hall, C. M.(2003)。Consuming tourists: Food tourism consumer behavior。Food tourism around the world: Development, management and markets。Oxford：Butterworth-Heinemann。  new window
3.Richards, G.(2002)。Gastronomy: An essential ingredient in tourism production and consumption?。Gastronomy and tourism。Gravenwezel/Schilde：Academie Voor de Streekgebonden Gastronomie。  new window
 
 
 
 
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