Tourists' food experiences in Australia

• 발행기관: 세계문화관광학회
• 저자명: Maxine Chang
• 간행물 정보: 『Conference Proceedings』8th International Joint World Cultural Tourism Conference 2007, 103~111쪽, 전체 9쪽
• 주제분류: 사회과학 > 관광학
• 파일형태: PDF
• 발행일자: 2007.11.30

영문 초록

The aim was to identify tourists' preferences and their attitude towards food while travelling. Findings revealed three types of tourists based on their attitude towards food as G1: low-involvement diners who regard food as not so important or those who only eat familiar food, G2: middle-involvement diners who enjoy trying different foods and G3: high-involvement diners who try new foods and regard food as an important part of the travel experience. Younger tourists are more likely to eat ethnic food. The study also concluded; food quantity, quality and variety; service; atmosphere; environment; price; music; company; hygiene; location; facilities and utensils will have an influence upon people's food experiences.

목차

Abstract

Introduction

Research Methodology

Findings

Conclusions and Discussion

Limitations

References

키워드

Food tourism tourists' food experiences