Analysis of push and pull factors in food travel motivation

Ngoc Su, Diep (Swinburne University of Technology, Hawthorn, Australia ; University of Economics, Danang, Vietnam) ; Johnson, Lester W. (Swinburne University of Technology, Hawthorn, Australia) ; O’Mahony, Barry (Ecole hôtelière de Lausanne, HES-SO // University of Applied Sciences Western Switzerland)

With a lack of a comprehensive understanding of travel motivation toward a food destination, this study aims to identify internal motives of potential food tourists and their preferred destination attributes by adopting the push–pull framework. A survey was conducted via online networks of ‘foodies’ yielding 335 valid responses. Results of exploratory factor analyses and measurement model evaluations indicated three push factors: taste of food, socialization and cultural experiences; and three pull factors: core food-tourism appeals, traditional food appeals and local destination appeals. The results contribute to our understanding of food travel motivation from both a tourist and a destination perspective. Practical managerial implications for Destination Management Organizations (DMOs) are also provided.


Keywords:
Article Type:
scientifique
Faculty:
Ingénierie et Architecture
School:
EHL
Institute:
Aucun institut
Subject(s):
Economie/gestion
Date:
2020-03
Pagination:
16 p.
Published in:
Current Issues in Tourism
Numeration (vol. no.):
2020, vol. 23, no 5, pp. 572-586
DOI:
ISSN:
1368-3500
Appears in Collection:

Note: The status of this file is: restricted


 Record created 2020-09-21, last modified 2020-10-27

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