Sensory versus personal environment as antecedents of the creative food tourism experience
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Elservier
Abstract
This research contributes to the study of food tourism by analyzing the antecedents and consequences of a novel
concept named creative food tourism experience (CFTE). The paper is based on the Balance Theory and the
Service Triangle to propose a collaborative perspective between restaurants and their employees to contribute to
the creation of creative experiences for food tourists. Specifically, this study develops a theoretical framework in
which the sensory environment created by restaurants, based on food appeal and the restaurant atmosphere, and
the personal environment provided by employees, in terms of service excellence, co-create the CFTE for visitors.
Based on a sample of 407 food tourists, the empirical analysis shows that the suggested drivers are significant,
and service excellence has the greatest impact. Memorability and, indirectly, intention to repeat/recommend are
shown to be relevant outcomes of the CFTE. Practical implications for restaurant managers and the hospitality
industry are also provided
Description
International Journal of Hospitality Management 118 (2024) 103688
Keywords
Sensory environment,Personal environment,Creative food tourism experience,Balance Theory,CFTE Triangle,Memorability