The Impact of Gastronomic Experience on Tourist Satisfaction, Destination Image, and Loyalty: The Impact of Gastronomic Experience on Tourist

Pelin Candar; Mohammad Sadegh Omidvar

doi:10.5281/zenodo.17764397

Authors

Pelin Candar Independent Researcher https://orcid.org/0000-0002-6418-7121
Mohammad Sadegh Omidvar Kharazmi University https://orcid.org/0000-0003-3304-2656

DOI:

https://doi.org/10.5281/zenodo.17764397

Keywords:

Gastronomic experience, Tourist satisfaction, Destination image, Tourist Loyalty, Culinary tourism

Abstract

The study examines the influence of gastronomic experiences in terms of tourist satisfaction, destination image, and Antalya on tourist loyalty, Turkey, a famous and cultural tourist destination. With the increasing recognition of food as a major component of tourism experiences, the aim of this research is to test an ideological model as an empirical test of gastronomic experience as an important determinant of positive tourist results. The data was obtained through a structured questionnaire that was completed by 391 domestic and international tourists who visited Antalya. The findings suggest that gastronomic experiences have an important and positive influence on both tourist satisfaction and destination image. Moreover, both tourist satisfaction and destination image were found to positively affect the loyalty of tourists. These findings outline the strategic importance of integrating local food culture to destination marketing and experience design. The study contributes to the literature by expanding the theoretical understanding of culinary tourism and provides practical insight to tourism stakeholders to increase competitive benefits through gastronomic discrimination.

Downloads

Download data is not yet available.

References

Agyeiwaah, El., Otoo, F. E., Suntikul, W., & Huang, W. (2019). Understanding Culinary Tourist Motivation, Experience, Satisfaction, and Loyalty Using a Structural Approach, Journal of Travel & Tourism Marketing, 36(3), 295–313. doi:10.1080/10548408.2018.1541775.

Baloglu, Ş., & McCleary, K. W. (1999). A model of destination image formation, Annals of Tourism Research, 26(4), 868–897.

Beerli, A., & Josefa, D. M. (2004). Tourists’ characteristics and the perceived image of tourist destinations: A quantitative analysis—a case study of Lanzarote, Spain, Tourism Management, 25(5), 623–636.

Björk, P., & Hannele, K. R. (2016). Local food: A source for destination attraction, International Journal of Contemporary Hospitality Management, 28(1), 177–194.

Björk, P., & Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260–1280. https://doi.org/10.1080/13683500.2013.868412

Bölükbaş, R. (2024). Gastronomi turizmi ve sosyal medyaya ilişkin sistematik bir literatür taramasi, Uluslararası Güncel Turizm Araştırmaları Dergisi, 8(2), 132–139.

Çevik, S., & Saçılık. M. Y. (2023). A new gastronomic route encompassing oleo tourism and wine tourism along the olive corridor of south marmara in Türkiye, Tourism and Heritage Journal, 5, 56–79.

Chi, C. G., & H, Qu. (2008). Examining the structural relationships of destination image, tourist satisfaction and destination loyalty: An integrated approach. Tourism Management, 29(4), 624–636.

Demirses, İ., Bayrak, D., Kement, Ü., & Köksal, G. (2023). Gastronomi deneyimi üzerine bibliyometrik bir araştirma, Journal of Hospitality and Tourism Issues, 5(2), 87–104.

Durmaz, Y., Çayırağası, F., & Çopuroğlu. F. (2022). The mediating role of destination satisfaction between the perception of gastronomy tourism and consumer behavior during COVID-19, International Journal of Gastronomy and Food Science, 28, 100525.

Echtner, C. M., & Ritchie, J. R. B. (1993). The measurement of destination image: An empirical assessment, Journal of Travel Research, 31(4), 3–13. doi:10.1177/004728759303100402.

Ekerim, F., & Tanrısever, C. (2020). Türkiye gastronomi festivalleri ve haritalandirilmasi (gastronomy festivals and their maps of Turkey), Journal of Tourism & Gastronomy Studies, 8(3), 2277–2297.

Erdi, E., Çoşkun, K., & Taşçı, T. (2023). Gastronomic tourism of Türkiye: A study on the polish market, Journal of Tourism & Gastronomy Studies, 11(4), 3112–3127.

Falk, R. F., & Miller, N. B. (1992). A Primer for Soft Modeling, University of Akron Press, Ohio.

Folgado-Fernández, J. A., Hernández-Mogollón, J. M., & Duarte, P. (2017). Destination image and loyalty development: The impact of tourists’ food experiences at gastronomic events, Scandinavian Journal of Hospitality and Tourism, 17(1), 92–110. doi:10.1080/15022250.2016.1221181.

Forga, J. M. P., & Valiente, G. C. (2014). The importance of satisfaction in relation to gastronomic tourism development, Tourism Analysis, 19(3), 261–272.

Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error, Journal of Marketing Research, 18(1), 39-50.

Ghaderi, Z., Omidvar, M. S., Hosseini, S., & Hall, C. M. (2024). Corporate social responsibility, customer satisfaction, and trust in the restaurant industry, Journal of Foodservice Business Research, 1–32. doi:10.1080/15378020.2024.2318523.

Gündüz, C., Rezaei, M., Quaglia, R., & Pironti, M. (2024). Culinary tourism: Exploring cultural diplomacy through gastronomy festivals in Turkey and Italy, British Food Journal, 126(7), 2621–2645.

Hair, J. F., Hult, G. T. M., Ringle, C. M. & Sarstedt, M. (2017). A Primer on Partial Least Squares Structural Equation Modeling (PLS-SEM). Second edition. Los Angeles London New Delhi Singapore Washington DC Melbourne: SAGE.

Henseler, J., Ringle, C. M., & Sarstedt, M. (2015). A new criterion for assessing discriminant validity equation modeling. Journal of the Academy of Marketing Science, 43(1), 115-135.

Hossain, M. D. S., Hossain, M. D. A., Masud, A. A. I., Islam, K..M. Z., Mostafa, M. D. G., & Hossain, M. T. (2024). The integrated power of gastronomic experience quality and accommodation experience to build tourists’ satisfaction, revisit intention, and word-of-mouth intention, Journal of Quality Assurance in Hospitality & Tourism, 25(6), 1692–1718. doi:10.1080/1528008X.2023.2173710.

Jeong, E. H., & Jang. S. C. S. (2011). Restaurant experiences triggering positive electronic word-of-mouth (eWOM) motivations, International Journal of Hospitality Management, 30(2), 356–366.

Kim, H., Cheng, C. K., & O’Leary, J. T. (2007). Understanding participation patterns and trends in tourism cultural attractions, Tourism Management, 28(5), 1366–1371.

Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach, International Journal of Hospitality Management, 28(3), 423–431.

Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination, Journal of Hospitality & Tourism Research, 30(3), 354–377. doi:10.1177/1096348006286797.

Lin, Y. C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective, Tourism and Hospitality Research, 11(1), 30–48. doi:10.1057/thr.2010.22.

Liu, X., Li, J., & Kim, W. G. (2017). The role of travel experience in the structural relationships among tourists’ perceived image, satisfaction, and behavioral intentions, Tourism and Hospitality Research, 17(2), 135–146. doi:10.1177/1467358415610371.

Martin, C. A., Izquierdo, C. C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: The effect of iconic food on tourist intentions, Tourism Management Perspectives, 40, 100911.

Nesterchuk, I., Matsuka, V., Balabanyts, A., Skarha, O., Pivnova, L., & Kondratenko, I. (2022). Tools and Development Drivers for the Gastronomic Tourism. http://erpub.chnpu.edu.ua:8080/jspui/handle/123456789/8329

Okumuş, B., Okumuş, F. & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey, Tourism Management, 28(1), 253–261.

Oliver, R. L. (1980). A cognitive model of the antecedents and consequences of satisfaction decisions, Journal of Marketing Research, 17(4), 460–469. doi:10.1177/002224378001700405.

Omidvar, M. S., & Deen, A. (2023). The effect of CSR on restaurants’ brand image and customers’ brand attitudes as evidenced by their purchase intentions, Studia Periegetica, 44(4), 113-138. doi: 10.58683/sp.576.

Omidvar, M. S., & Deen, A. (2024). Can restaurants achieve customer retention through CSR? Journal of Applied Sciences in Travel and Hospitality, 7, 1–16. doi:10.31940/jasth.v7i1.1-16.

Omidvar, M. S., & Deen, A. (2024). The mediating role of customer satisfaction between dimensions of CSR and customer loyalty, Studia Periegetica, 46(2), 59-80. doi:10.58683/sp.1990.

Omidvar, M. S., & Palazzo, M. (2024). Investigating the impact of restaurants’ CSR activities on customer satisfaction: A focus on CSR dimensions, The TQM Journal.

Omidvar, M. S., & Palazzo, M. (2025). Corporate social responsibility dimensions and brand equity in restaurant sector: The mediating role of brand reputation in the age of the metaverse, Corporate Reputation Review, 1-17. doi:10.1057/s41299-025-00224-7.

Omidvar, M. S., Ghasemi, V., & Frau, M. (2024). Exploring the impact of environmental dimension in corporate social responsibility on restaurants’ customer retention, British Food Journal, 126(12), 4375–4395. doi:10.1108/BFJ-01-2024-0030.

Oppermann, M. (2000). Tourism destination loyalty, Journal of Travel Research, 39(1), 78–84. doi:10.1177/004728750003900110.

Polat, M., (2023). The impact of affective gastronomy experience on satisfaction and revisit intention: Evidence from Turkey, Journal of Tourism & Gastronomy Studies, 11(3), 2187–2202.

Prayag, G., & Ryan, C. (2012). Antecedents of tourists’ loyalty to mauritius: The role and influence of destination image, place attachment, personal involvement, and satisfaction, Journal of Travel Research, 51(3), 342–356. doi:10.1177/0047287511410321.

Prayag, G., Hosany, S., Muskat, B., & Del Chiappa, G. (2017). Understanding the relationships between tourists’ emotional experiences, perceived overall image, satisfaction, and intention to recommend, Journal of Travel Research, 56(1), 41–54.

Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism, Tourism Management, 25(3), 297–305.

Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037–1058.

Sheoran, M. (2025). Gastronomic Tourism: A Handbook. Educohack Press.

Stylidis, D., Shani, A., & Belhassen, Y. (2017). Testing an integrated destination image model across residents and tourists, Tourism Management, 58, 184–195.

Turan, O., Dağlı, E., Geçikli, R. M., Esen, O., Keskin, E., Aktas, F., & Karacil, G. (2024). The relationships between tourism ethnocentrism, destination advocacy, local food motivation, and destination food image: The case of Gaziantep, Sustainability, 16(19), 8549.

Yeh, S. S., Guan, X., Chiang, T. Y., Ho, J. L., & Huan, T. C. T. C. (2021). Reinterpreting the theory of planned behavior and its application to green hotel consumption intention, International Journal of Hospitality Management, 94, 102827.

Yılmaz, V., & Kinaş. Y. (2020). Kismi en küçük kareler yapisal eşitlik modellemesiyle bir elektrik dağitim şirketinin hizmet kalitesinin araştirilması, Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi, 15(2), 437–456.

Yoon, Y., & Uysal, M. (2005). An examination of the effects of motivation and satisfaction on destination loyalty: A structural model, Tourism Management, 26(1), 45–56.

Zhang, H., Fu, X., Cai, L. A., & Lu, L. (2014). Destination image and tourist loyalty: A meta-analysis, Tourism Management, 40, 213–223.

The Impact of Gastronomic Experience on Tourist Satisfaction, Destination Image, and Loyalty