Examining consumers’ intentions to dine at luxury restaurants while traveling

Annie Chen, Norman Peng*

*Corresponding author for this work

Research output: Contribution to journalArticle

1049 Downloads (Pure)

Abstract

This study incorporates a “food image” variable into a luxury value-attitude-behavior model. The aim is to examine Taiwanese tourists’ attitudes toward luxury restaurants and purchase intentions, i.e., to dine at luxury restaurants while traveling for tourism purposes. A total of 361 participants were recruited to complete the questionnaires. The results indicated that the perceived functional value, perceived symbolic/expressive value, and perceived hedonic value may influence consumers’ attitudes toward luxury restaurants, which, in turn, may affect their purchase intentions - to dine at luxury restaurants while participating in tourism activities. In addition, a destination’s food image moderates the relationship between attitude and purchase intentions. The managerial implications of this research are discussed.
Original languageEnglish
Pages (from-to)59-67
Number of pages9
JournalInternational Journal of Hospitality Management
Volume71
Early online date22 Dec 2017
DOIs
Publication statusPublished - Apr 2018

Keywords

  • food image
  • gastronomic tourism
  • luxury restaurant
  • luxury value
  • value-attitude-behavior model

Fingerprint Dive into the research topics of 'Examining consumers’ intentions to dine at luxury restaurants while traveling'. Together they form a unique fingerprint.

Cite this