Festival quality, theory of planned behavior and revisiting intention: Evidence from local and small Italian culinary festivals
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Date
2019
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Publisher
Elservier
Abstract
Starting from an assessment of the main features of local and small culinary festivals, this study analyzes their
main quality dimensions by examining their effects on visitors' attitude and integrating the theory of planned
behavior. In so doing, the study suggests that small culinary festivals rediscover tangible and structural aspects
by exploiting basic and essential service characteristics. The study employed an on-site survey of slightly fewer
than 700 attendees of three local and small Italian culinary festivals to test the hypotheses. The results of
structural equation modeling suggested that food and beverage quality, staff service and information strongly
determine attendee attitude toward local festivals and their revisiting intentions. The theoretical and practical
implications of the findings are discussed.
Description
Journal of Hospitality and Tourism Management 38 (2019) 5–15
Keywords
Festival quality; Local festivals; Attitude; Behavioral intention; Theory of planned behavior