Food consumption value in tourism: an integrative discussion and its impact on post-purchase behavior
Jingjing Guan et al.
What the paper says
This study proposes a comprehensive framework for assessing the value of local food consumption in the context of tourism by integrating trade-off, experiential, and dynamic perspectives from consumer value theory. A multidimensional construct termed Desired Food Consumption Value in Tourism (D-FCVT) was developed, incorporating a new value perspective—sustainable value, which reflects the experiential approach. This study investigates a novel model using data (n = 897) collected in Hangzhou, China. The model analyzes how the benefit variable (i.e., D-FCVT) and sacrifice variables influence Perceived Food Consumption Value in Tourism (P-FCVT), testing the trade-off effects among these factors. Additionally, the model captures the dynamic nature of food consumption value by incorporating individual food preferences, product characteristics, and tourism-specific contextual factors. The study contributes to the understanding of the value of local food consumption and clarifies the theoretical and empirical relationships between them.
Evidence weight
Balanced mode · F 0.40 / M 0.15 / V 0.05 / R 0.40
| F · citation impact | 0.50 × 0.4 = 0.20 |
| M · momentum | 0.50 × 0.15 = 0.07 |
| V · venue signal | 0.50 × 0.05 = 0.03 |
| R · text relevance † | 0.50 × 0.4 = 0.20 |
† Text relevance is estimated at 0.50 on the detail page — for your query’s actual relevance score, open this paper from a search result.