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Gastronomy Tourism Destination Image Formation: Findings from PLS-SEM and fsQCA
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DOI：10.1080/1528008X.2025.2582536.png)
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Abstract
En 中文
Based on the destination image formation model and cognitive appraisal theory, this study examines how tourists’ perceived attributes of gastronomy destinations (PAGTD) affect their delight and revisit intention. Using purposive sampling, 437 valid questionnaires were collected from tourists in Cantonese restaurants of Shunde. The PLS-SEM results report that core PAGTD (i.e. food culture, food sensations, and food cooking) and complementary PAGTD (i.e. service environment and food price and quality) arose tourists’ delight, which then positively affect tourists’ revisit intention. However, the service environment only affects delight. The fsQCA results reveal that combining factors from the core and complementary attributes can find ways to enhance tourists delight and revisit intention within gastronomy tourism destinations. Theoretically, this research introduces the methodological integration of PLS-SEM and fsQCA in gastronomy tourism, empirically validating the role of PAGTD in completing cognitive-affective-conative destination image pathways. Practically, destination managers should transition from product-centric to experiential strategies by emphasizing cultural narratives and sensory authenticity.
Keywords:
Destination image
gastronomy tourism destination attributes
tourist delight
revisit intention
mix-method research
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2.3
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