The antecedent factor of tourists' intention to consume traditional food
Traditional food has become one of the essential aspects of developing culinary tourism. However, there are still limited studies that discuss the tourists' intention to consume traditional food when they tour. This study aims to reveal the antecedent factors of the intention to consume the tra...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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2020
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/5637/ http://eprints.uthm.edu.my/5637/1/J11805_99f7b1e8bade0cf6f8be53c5aa012e81.pdf |
| _version_ | 1848888601463488512 |
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| author | Komariah, Kokom Abdul Razzaq, Abdul Rasid Nugraheni, Mutiara Lastariwati, Badraningsih Mahfud, Tuatul |
| author_facet | Komariah, Kokom Abdul Razzaq, Abdul Rasid Nugraheni, Mutiara Lastariwati, Badraningsih Mahfud, Tuatul |
| author_sort | Komariah, Kokom |
| building | UTHM Institutional Repository |
| collection | Online Access |
| description | Traditional food has become one of the essential aspects of developing culinary tourism. However, there are still limited studies that discuss the tourists' intention to consume traditional food when they tour. This study aims to reveal the antecedent factors of the intention to consume the traditional food of tourists when traveling. Data were randomly collected through an online questionnaire from local Malaysian and Indonesian tourists. Structural equation modelling (SEM) analysis is used to analyze the path between the antecedent factors forming the intention of tourists to consume traditional food. The results of the study show that attitude, subjective norms, and behavioural control factors are essential antecedents to form the intention of tourists to consume traditional food. Also, behavioural control is proven to be a primary mediator to strengthen the influence of attitude and subjective norms on the intention of tourists to consume traditional food during their trips. The results of this study have implications for tourism practitioners in developing new culinary tourism based on economic potential (traditional food). |
| first_indexed | 2025-11-15T20:12:53Z |
| format | Article |
| id | uthm-5637 |
| institution | Universiti Tun Hussein Onn Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T20:12:53Z |
| publishDate | 2020 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | uthm-56372022-01-19T06:51:14Z http://eprints.uthm.edu.my/5637/ The antecedent factor of tourists' intention to consume traditional food Komariah, Kokom Abdul Razzaq, Abdul Rasid Nugraheni, Mutiara Lastariwati, Badraningsih Mahfud, Tuatul TP368-456 Food processing and manufacture Traditional food has become one of the essential aspects of developing culinary tourism. However, there are still limited studies that discuss the tourists' intention to consume traditional food when they tour. This study aims to reveal the antecedent factors of the intention to consume the traditional food of tourists when traveling. Data were randomly collected through an online questionnaire from local Malaysian and Indonesian tourists. Structural equation modelling (SEM) analysis is used to analyze the path between the antecedent factors forming the intention of tourists to consume traditional food. The results of the study show that attitude, subjective norms, and behavioural control factors are essential antecedents to form the intention of tourists to consume traditional food. Also, behavioural control is proven to be a primary mediator to strengthen the influence of attitude and subjective norms on the intention of tourists to consume traditional food during their trips. The results of this study have implications for tourism practitioners in developing new culinary tourism based on economic potential (traditional food). 2020 Article PeerReviewed text en http://eprints.uthm.edu.my/5637/1/J11805_99f7b1e8bade0cf6f8be53c5aa012e81.pdf Komariah, Kokom and Abdul Razzaq, Abdul Rasid and Nugraheni, Mutiara and Lastariwati, Badraningsih and Mahfud, Tuatul (2020) The antecedent factor of tourists' intention to consume traditional food. GeoJournal of Tourism and Geosites, 32 (4). pp. 1209-1215. ISSN 2065-1198 https://doi.org/10.30892/gtg.32403-559 |
| spellingShingle | TP368-456 Food processing and manufacture Komariah, Kokom Abdul Razzaq, Abdul Rasid Nugraheni, Mutiara Lastariwati, Badraningsih Mahfud, Tuatul The antecedent factor of tourists' intention to consume traditional food |
| title | The antecedent factor of tourists' intention to consume traditional food |
| title_full | The antecedent factor of tourists' intention to consume traditional food |
| title_fullStr | The antecedent factor of tourists' intention to consume traditional food |
| title_full_unstemmed | The antecedent factor of tourists' intention to consume traditional food |
| title_short | The antecedent factor of tourists' intention to consume traditional food |
| title_sort | antecedent factor of tourists' intention to consume traditional food |
| topic | TP368-456 Food processing and manufacture |
| url | http://eprints.uthm.edu.my/5637/ http://eprints.uthm.edu.my/5637/ http://eprints.uthm.edu.my/5637/1/J11805_99f7b1e8bade0cf6f8be53c5aa012e81.pdf |