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dc.contributor.authorX. Yanga, Fiona
dc.contributor.authorAnthony Wongb, IpKin
dc.contributor.authorSherry Tanc, Xiuchang
dc.contributor.authorChi Wai Wuc, Don
dc.date.accessioned2024-02-29T03:18:00Z
dc.date.available2024-02-29T03:18:00Z
dc.date.issued2020
dc.identifier.urihttps://thuvienso.hoasen.edu.vn/handle/123456789/14950
dc.descriptionTourism Management Perspectives 34 (2020) 100671vi
dc.description.abstractcontributing to a destination's competitiveness. Building on the motivation, opportunity, ability (MOA) theory and elaboration likelihood model (ELM), the current study investigates how participants' motivation, time pressure and prior festival knowledge play a role in portraying a favorable culinary destination image that in turn attracts repatronage. In addition, the moderating role of food involvement is also examined. The results are expected to advance the literature on destination branding, and provide managerial insights for destination marketing organizations and industry practitioners.vi
dc.language.isoenvi
dc.publisherElserviervi
dc.subjectFood festival,Culinary tourism,Destination branding,MOA, elaboration likelihood model,Food involvementvi
dc.titleThe role of food festivals in branding culinary destinationsvi
dc.typeArticlevi


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