Gastronomic Experience as a Factor of Motivation and Satisfaction in Coastal Destinations
Abstract
Gastronomy is an immaterial resource that, in coastal destinations, offers a great variety of seafood dishes to attract visitors. The purpose of this study was to analyze tourists’ gastronomic experience as a factor of motivation and satisfaction in coastal destinations. This research was carried out in Esmeraldas province in Ecuador. 385 valid questionnaires were statistically analyzed using multiple correlation and regression techniques. The results show that the gastronomic motivations that most influenced tourists’ satisfaction were “enjoying seafood,” “trying a typical dish,” and “enjoy eating on the beach.” Concerning service aspects, visitors were most satisfied with the taste and quality of the food, the variety of dishes, and the service and employee courtesy. These findings will contribute as guides for managers of tourist destinations with gastronomic potential and for tourist companies to develop products according to the demand.
References
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[21] Lacher, R. G., Oh, C. O., Jodice, L. W., Norman, W. C. 2013. The role of heritage and cultural elements in coastal tourism destination preferences: A choice modeling–based analysis. Journal of Travel Research, 52(4): 534-546. DOI: https://doi.org/10.1177%2F0047287512475215
[22] Lee, S., Park, H., Ahn, Y. 2020. The Influence of Tourists’ Experience of Quality of Street Foods on Destination’s Image, Life Satisfaction, and Word of Mouth: The Moderating Impact of Food Neophobia. International Journal of Environmental Research and Public Health, 17(1), 163. DOI:https://doi.org/10.3390/ijerph17010163
[23] Liu, P., Tse, E. C. Y. 2018. Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes. British Food Journal, 120(10): 2289-2303. DOI: https://doi.org/10.1108/BFJ-10-2017-0561
[24] Lockyer, T. (2005). The dining experience: Critical areas of guest satisfaction. Journal of Hospitality and Tourism Management, 12(1): 50-64. Available at: https://go.gale.com/ps/anonymous?id=GALE%7CA133410846&sid=googleScholar&v=2.1&it=r&linkaccess=abs&issn=14476770&p=AONE&sw=w
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[26] Parrondo, F. F. 2005. Turismo gastronómico en Asturias. Cuadernos de Turismo, (15): 77-96. https://revistas.um.es/turismo/article/view/18501
[27] Pérez-Priego, M. A., et al. 2019. Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain). Sustainability, 11(2), 409. DOI: https://doi.org/10.3390/su11020409
[28] Piramanayagam, S., Sud, S., Seal, P. P. 2020. Relationship between tourists’ local food experiencescape, satisfaction and behavioural intention. Anatolia, 1-15. DOI: https://doi.org/10.1080/13032917.2020.1747232
[29] Prieto, M. F., Triana Valiente, M. F. 2019. Las rutas gastronómicas en el departamento del Meta. Una propuesta de sustentabilidad turística (Gastronomic Routes in the State of Meta: A Proposal of Tourist Sustainability). Turismo y Sociedad, 25: 169-194. DOI: https://doi.org/10.18601/01207555.n25.09
[30] Rhee, H. T., Yang, S., Kim, K. 2016. Exploring the comparative salience of restaurant attributes: A conjoint analysis approach. International Journal of Information Management, 36: 1360–1370. DOI:https://doi.org/10.1016/j.ijinfomgt.2016.03.001
[31] Sengel, T., et al. 2015. Tourists’ approach to local food. Procedia-Social and Behavioral Sciences, 195(1): 429-437. DOI: https://doi.org/10.1016/j.sbspro.2015.06.485
[32] Sobrado, D. A. 2018. Cultural identity and gastronomic tourism: the commodification of heritage. International Journal of Scientific Management and Tourism, 4(2): 51-71.
[33] Stewart, E. J., Dawson, J., Draper, D. 2011. Cruise tourism and residents in Arctic Canada: Development of a resident attitude typology. Journal of Hospitality and Tourism Management, 18(1): 95-106. DOI: https://doi.org/10.1375/jhtm.18.1.95
[34] Stone, M. J., Migacz, S., Wolf, E. 2019. Beyond the journey: The lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2): 147-152. DOI: https://doi.org/10.1080/13683500.2018.1427705
[35] Timothy, D. J., Ron, A. S. 2013. Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2-3): 99-104. DOI: https://doi.org/10.1080/1743873X.2013.767818
[36] Villagómez Buele, C. G., Arteaga Peñafiel, M. U., Molina Bravo, G. H. 2019. Rutas gastronómicas como factor de desarrollo: caso Esmeraldas-Ecuador. Revista Científica Ciencia y Tecnología, 19(21). http://cienciaytecnologia.uteg.edu.ec/revista/index.php/cienciaytecnologia/article/download/240/344/884
[37] Widjaja, D. C., Jokom, R., Kristanti, M., Wijaya, S. 2020. Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3): 376-392. DOI: https://doi.org/10.1080/13032917.2020.1732433
[38] UNWTO World Tourism Organization. 2019. 5th World Forum on Gastronomic Tourism. Available at: https://www.unwto.org/es/event/5-foro-mundial-de-turismo-gastronomico-de-la-omt-0
[2] Almeida, A., Garrod, B. 2017. Experiences with local food in a mature tourist destination: The importance of consumers' motivations. Journal of Gastronomy and Tourism, 2(3): 173-187. DOI: https://doi.org/10.3727/216929717X14870140201116
[3] Beltrán, F. J. J. 2019. Análisis de la motivación del turismo gastronómico en el destino cultural de la ciudad de Córdoba (Doctoral disertación, Universidad de Córdoba). (in Spanish)
[4] Björk, P., Kauppinen-Räisänen, H. 2013. Destination coutries’ risk image as perceived by Finnish travellers. Finnish Journal of Tourism Research, 9(1): 21-38. DOI: https://doi.org/10.1108/NFS-12-2013-0142
[5] Björk, P., Kauppinen-Räisänen, H. 2016. Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management, 28 (1): 177-194. DOI: https://doi.org/10.1108/IJCHM-05-2014-0214
[6] Carvache-Franco, M., et al. 2019. Segmentation by Motivation in Typical Cuisine Restaurants: Empirical Evidence from Guayaquil, Ecuador. Journal of Culinary Science & Technology, 1-18. DOI:https://doi.org/10.1080/15428052.2019.1582446
[7] Carvache-Franco, M., et al. 2020b. Segmentation, motivation, and sociodemographic aspects of tourist demand in a coastal marine destination: a case study in Manta (Ecuador). Current Issues in Tourism, 23(10): 1234-1247. DOI: https://doi.org/10.1080/13683500.2019.1600476
[8] Carvache-Franco, W., Carvache-Franco, M., Carvache-Franco, O., Hernández-Lara, A. B. 2020a. Motivation and segmentation of the demand for coastal and marine destinations. Tourism Management Perspectives, 34,100661. DOI: https://doi.org/10.1016/j.tmp.2020.100661
[9] Cracolici, M. F., Nijkamp, P. 2009. The attractiveness and competitiveness of tourist destinations: A study of Southern Italian regions. Tourism Management, 30(3): 336-344. DOI:https://doi.org/10.1016/j.tourman.2008.07.006
[10] Crespi-Vallbona, M., Dimitrovski, D. 2016. Food markets visitors: a typology proposal. British Food Journal. 118(4): 840-857. DOI: https://doi.org/10.1108/BFJ-11-2015-0420
[11] Decentralized Autonomous Government of the province of Esmeraldas. 2015. Updating of territorial development plan pp. 2, 38, 47, 62, 82
[12] DiPietro, R. B., Levitt, J. 2017. Restaurant authenticity: factors that influence perception, satisfaction and return intentions at regional American-style restaurants. International Journal of Hospitality & Tourism Administration, 20(1): 101-127. DOI: https://doi.org/10.1080/15256480.2017.1359734
[13] Fields, K. 2003. Demand for the gastronomy tourism product: motivational factors. In Tourism and gastronomy (pp. 50-64). LRoutledge.
[14] Glaesser, D., et al. 2017. Global travel patterns: an overview. Journal of Travel Medicine, 24(4). DOI:https://doi.org/10.1093/jtm/tax007
[15] Harrington, R. J., Ottenbacher, M. C., Staggs, A., Powell, F. A. 2012. Generation Y consumers: Key restaurant attributes affecting positive and negative experiences. Journal of Hospitality & Tourism Research, 36(4): 431-449. DOI: https://doi.org/10.1177/1096348011400744
[16] Hendijani, R. B. 2016. Effect of food experience on tourist satisfaction: the case of Indonesia. International Journal of Culture, Tourism and Hospitality Research. DOI: https://doi.org/10.1108/IJCTHR-04-2015-0030
[17] Kala, D. 2019. Examining the Impact of Food Attributes and Restaurant Services on Tourist Satisfaction: Evidence from Mountainous State of India. Journal of Quality Assurance in Hospitality & Tourism, 1-24. DOI:https://doi.org/10.1080/1528008X.2019.1672235
[18] Karamustafa, K., Ülker, P. 2019. Impact of Tangible and Intangible Restaurant Attributes on Overall Experience: A Consumer Oriented Approach. Journal of Hospitality Marketing & Management, 1-24. DOI:https://doi.org/10.1080/19368623.2019.1653806
[19] Kim, Y. G., Eves, A. 2012. Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6): 1458-1467. DOI:https://doi.org/10.1016/j.tourman.2012.01.015
[20] Kwon, D. Y., Tamang, J. P. 2015. Religious ethnic foods. Journal of ethnic Foods, 2(2): 45-46. DOI:https://doi.org/10.1016/j.jef.2015.05.001
[21] Lacher, R. G., Oh, C. O., Jodice, L. W., Norman, W. C. 2013. The role of heritage and cultural elements in coastal tourism destination preferences: A choice modeling–based analysis. Journal of Travel Research, 52(4): 534-546. DOI: https://doi.org/10.1177%2F0047287512475215
[22] Lee, S., Park, H., Ahn, Y. 2020. The Influence of Tourists’ Experience of Quality of Street Foods on Destination’s Image, Life Satisfaction, and Word of Mouth: The Moderating Impact of Food Neophobia. International Journal of Environmental Research and Public Health, 17(1), 163. DOI:https://doi.org/10.3390/ijerph17010163
[23] Liu, P., Tse, E. C. Y. 2018. Exploring factors on customers’ restaurant choice: an analysis of restaurant attributes. British Food Journal, 120(10): 2289-2303. DOI: https://doi.org/10.1108/BFJ-10-2017-0561
[24] Lockyer, T. (2005). The dining experience: Critical areas of guest satisfaction. Journal of Hospitality and Tourism Management, 12(1): 50-64. Available at: https://go.gale.com/ps/anonymous?id=GALE%7CA133410846&sid=googleScholar&v=2.1&it=r&linkaccess=abs&issn=14476770&p=AONE&sw=w
[25] Mirosa, M., Lawson, R. 2012. “Revealing the lifestyles of local food consumers”, British Food Journal, 114(6): 816-825. DOI: http://dx.doi.org/10.1108/BFJ-06-2013-0153
[26] Parrondo, F. F. 2005. Turismo gastronómico en Asturias. Cuadernos de Turismo, (15): 77-96. https://revistas.um.es/turismo/article/view/18501
[27] Pérez-Priego, M. A., et al. 2019. Segmentation Based on the Gastronomic Motivations of Tourists: The Case of the Costa Del Sol (Spain). Sustainability, 11(2), 409. DOI: https://doi.org/10.3390/su11020409
[28] Piramanayagam, S., Sud, S., Seal, P. P. 2020. Relationship between tourists’ local food experiencescape, satisfaction and behavioural intention. Anatolia, 1-15. DOI: https://doi.org/10.1080/13032917.2020.1747232
[29] Prieto, M. F., Triana Valiente, M. F. 2019. Las rutas gastronómicas en el departamento del Meta. Una propuesta de sustentabilidad turística (Gastronomic Routes in the State of Meta: A Proposal of Tourist Sustainability). Turismo y Sociedad, 25: 169-194. DOI: https://doi.org/10.18601/01207555.n25.09
[30] Rhee, H. T., Yang, S., Kim, K. 2016. Exploring the comparative salience of restaurant attributes: A conjoint analysis approach. International Journal of Information Management, 36: 1360–1370. DOI:https://doi.org/10.1016/j.ijinfomgt.2016.03.001
[31] Sengel, T., et al. 2015. Tourists’ approach to local food. Procedia-Social and Behavioral Sciences, 195(1): 429-437. DOI: https://doi.org/10.1016/j.sbspro.2015.06.485
[32] Sobrado, D. A. 2018. Cultural identity and gastronomic tourism: the commodification of heritage. International Journal of Scientific Management and Tourism, 4(2): 51-71.
[33] Stewart, E. J., Dawson, J., Draper, D. 2011. Cruise tourism and residents in Arctic Canada: Development of a resident attitude typology. Journal of Hospitality and Tourism Management, 18(1): 95-106. DOI: https://doi.org/10.1375/jhtm.18.1.95
[34] Stone, M. J., Migacz, S., Wolf, E. 2019. Beyond the journey: The lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2): 147-152. DOI: https://doi.org/10.1080/13683500.2018.1427705
[35] Timothy, D. J., Ron, A. S. 2013. Understanding heritage cuisines and tourism: Identity, image, authenticity, and change. Journal of Heritage Tourism, 8(2-3): 99-104. DOI: https://doi.org/10.1080/1743873X.2013.767818
[36] Villagómez Buele, C. G., Arteaga Peñafiel, M. U., Molina Bravo, G. H. 2019. Rutas gastronómicas como factor de desarrollo: caso Esmeraldas-Ecuador. Revista Científica Ciencia y Tecnología, 19(21). http://cienciaytecnologia.uteg.edu.ec/revista/index.php/cienciaytecnologia/article/download/240/344/884
[37] Widjaja, D. C., Jokom, R., Kristanti, M., Wijaya, S. 2020. Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3): 376-392. DOI: https://doi.org/10.1080/13032917.2020.1732433
[38] UNWTO World Tourism Organization. 2019. 5th World Forum on Gastronomic Tourism. Available at: https://www.unwto.org/es/event/5-foro-mundial-de-turismo-gastronomico-de-la-omt-0
Published
2020-09-13
How to Cite
VILLAGÓMEZ-BUELE, César et al.
Gastronomic Experience as a Factor of Motivation and Satisfaction in Coastal Destinations.
Journal of Environmental Management and Tourism, [S.l.], v. 11, n. 6, p. 1328 - 1337, sep. 2020.
ISSN 2068-7729.
Available at: <https://journals.aserspublishing.eu/jemt/article/view/5520>. Date accessed: 12 july 2025.
doi: https://doi.org/10.14505/jemt.v11.6(46).03.
Section
Article
Copyright© 2025 The Author(s). Published by ASERS Publishing 2025. This is an open access article distributed under the terms of CC-BY 4.0 license.