The Tourist Demand from the Perspective of Motivation and Satisfaction around Gastronomy: The Case of Olón, Ecuador
Abstract
Gastronomy has become a determining factor in the development of many tourist destinations; hence, its motivations greatly influence on satisfaction. This study will determine the satisfaction of diners through the offer segmented according to the preferences of food consumption. The empirical study was carried out in Olón, which is part of The Spondylus route that runs from south to north the Ecuadorian coast, where tourist attractions of sun and beach are appreciated. This study aims to investigate the tourist demand, through a mixed methodology, using interviews and surveys, to understand the gastronomic tourism reality of the location, and present an intellectual contribution that serves as the basis for future research. Among the most outstanding results, it was observed that large groups of families and friends visited the beach during weekends, with the intention of trying local foods to satisfy their trip. As Gastronomic Tourism grows, it is important to understand the tourist motivations and satisfaction to improve each segment service offering. This research shows original results of the motivation and satisfaction of the demand for gastronomic tourism, based in the commune of Olón that crosses the Spondylus Route in Ecuador. According to visitors, the hospitality and quality of the dishes were of vital importance, and both the ceviche and the seafood rice proved to be indispensable dishes. Finally, the satisfaction of the demand for gastronomy reached a medium-high acceptance, which represents opportunities to improve the visitor experience.
References
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[36] Su, D. N., Johnson, L. W., and O’Mahony, B. 2020. Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5): 572-586. DOI: https://doi.org/10.1080/13683500.2018.1553152
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[38] Villagómez-Buele, C., Villavicencio-Párraga, M., and Arteaga-Peñafiel, M. 2020. Tourist Demand from The Perspective Of Preferences, Motivation And Satisfaction Around Gastronomy: The Case Of Santo Domingo, Ecuador (No. 26). University of Rijeka, Faculty of Tourism and Hospitality Management. Available at: https://ideas.repec.org/p/tho/iscthi/26.html
[39] Žabkar, V., Brenčič, M. M., and Dmitrović, T. 2010. Modelling perceived quality, visitor satisfaction and behavioural intentions at the destination level. Tourism management, 31(4): 537-546. DOI:https://doi.org/10.1016/j.tourman.2009.06.005
[40] Zhang, T., Chen, J., and Hu, B. 2019. Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12): 3437. DOI: https://doi.org/10.3390/su11123437
[2] Bond, N., and Falk, J. 2013. Tourism and identity‐related motivations: Why am I here (and not there)?. International Journal of Tourism Research, 15(5): 430-442. DOI: https://doi.org/10.1002/jtr.1886
[3] Bukharov, I., and Berezka, S. 2018. The role of tourist gastronomy experiences in regional tourism in Russia. Worldwide Hospitality and Tourism Themes. DOI: https://doi.org/10.1108/WHATT-03-2018-0019
[4] Carrascosa-López, C., Carvache-Franco, M., Mondéjar-Jiménez, J., and Carvache-Franco, W. 2021. Understanding motivations and segmentation in ecotourism destinations. Application to natural parks in Spanish Mediterranean area. Sustainability, 13(9): 4802. DOI: https://doi.org/10.3390/su13094802
[5] Carvache-Franco, M., Carrascosa-López, C., and Carvache-Franco, W. 2021b. The Perceived Value and Future Behavioral Intentions in Ecotourism: A Study in the Mediterranean Natural Parks from Spain. Land, 10(11): 1133. DOI: https://doi.org/10.3390/land10111133
[6] Carvache-Franco, M., et al. 2020. Segmentation by motivation in typical cuisine restaurants: empirical evidence from Guayaquil, Ecuador. Journal of Culinary Science & Technology, 18(4): 270-287. DOI:https://doi.org/10.1080/15428052.2019.1582446
[7] Carvache-Franco, M., et al. 2021a. Attributes of the service that influence and predict satisfaction in typical gastronomy. International Journal of Gastronomy and Food Science, 24: 100356. DOI:https://doi.org/10.1016/j.ijgfs.2021.100356
[8] Chen, C. F., and Chen, F.S. 2010. Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism management, 31(1): 29-35. DOI: https://doi.org/10.1016/j.tourman.2009.02.008
[9] Chen, Q., and Huang, R. 2016. Understanding the importance of food tourism to Chongqing, China. Journal of Vacation Marketing, 22(1): 42-54. DOI: https://doi.org/10.1177/1356766715589427
[10] Cohen, S. A., Prayag, G., and Moital, M. 2014. Consumer behaviour in tourism: Concepts, influences and opportunities. Current issues in Tourism, 17(10): 872-909. DOI:https://doi.org/10.1080/13683500.2013.850064
[11] Correia, A., Moital, M., Oliveira, N., and da Costa, C. F. 2009. Multidimensional segmentation of gastronomic tourists based on motivation and satisfaction. International Journal of Tourism Policy, 2(1-2): 37-57. Available at: https://www.inderscienceonline.com/doi/abs/10.1504/IJTP.2009.023272
[12] Ellis, A., Park, E., Kim, S., and Yeoman, I. 2018. What is food tourism? Tourism Management, 68: 250-263. DOI: https://doi.org/10.1016/j.tourman.2018.03.025
[13] Gálvez, J. C. P., Torres-Naranjo, M., Lopez-Guzman, T., and Franco, M. C. 2017. Tourism demand of a WHS destination: an analysis from the viewpoint of gastronomy. International Journal of Tourism Cities. DOI:https://doi.org/10.1108/IJTC-10-2016-0039
[14] He, P., He, Y., and Xu, F. 2018. Evolutionary analysis of sustainable tourism. Annals of Tourism Research, 69: 76-89. DOI: https://doi.org/10.1016/j.annals.2018.02.002
[15] Higgins-Desbiolles, F. 2018. Sustainable tourism: Sustaining tourism or something more? Tourism management perspectives, 25: 157-160. DOI: https://doi.org/10.1016/j.tmp.2017.11.017
[16] Jiménez Beltrán, J., López-Guzmán, T., and Santa-Cruz, F. G. 2016. Gastronomy and tourism: Profile and motivation of international tourism in the city of Córdoba, Spain. Journal of Culinary Science & Technology, 14(4): 347-362. DOI: https://doi.org/10.1080/15428052.2016.1160017
[17] Kala, D. 2020. 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, 21(4): 430-453. DOI: https://doi.org/10.1080/1528008X.2019.1672235
[18] Kivela, J., and 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:https://doi.org/10.1177/1096348006286797
[19] Lee, K. H., Scott, N., and Packer, J. 2014. Where does food fit in tourism? Tourism Recreation Research, 39(2): 269-274. DOI: https://doi.org/10.1080/02508281.2014.11081770
[20] Li, K. X., Jin, M., and Shi, W. 2018. Tourism as an important impetus to promoting economic growth: A critical review. Tourism Management Perspectives, 26: 135-142. DOI:https://doi.org/10.1016/j.tmp.2017.10.002
[21] López-Guzmán, T., and Sánchez-Cañizares, S. 2012. Gastronomy, tourism and destination differentiation: a case study in Spain. Review of Economics & Finance, 1: 63-72.
[22] López-Guzmán, T., Lotero, C. P. U., Gálvez, J. C. P., and Rivera, I. R. 2017. Gastronomic festivals: Attitude, motivation and satisfaction of the tourist. British Food Journal, 119(2): 267-283. DOI:https://doi.org/10.1108/BFJ-06-2016-0246
[23] López-Guzmán, T., Serrano López, A. L., Pérez Gálvez, J. C., and Carpio Álvarez, S. D. 2017. Food motivations in a tourist destination: North American tourists visiting the city of Cuenca, Ecuador. Journal of International Food & Agribusiness Marketing, 29(4): 308-327. DOI:https://doi.org/10.1080/08974438.2017.1350243
[24] López-Guzmán, T., Torres Naranjo, M., Perez-Galvez, J. C., and Carvache Franco, W. 2018. Gastronomic perception and motivation of a touristic destination: The City of Quito, Ecuador. GeoJournal of Tourism and Geosites, 21(1): 61-73. Available at: http://gtg.webhost.uoradea.ro/PDF/GTG-1-2018/271_Guzman.pdf
[25] Martínez, J. M. G., Martín, J. M. M., Fernández, J. A. S., and Mogorrón-Guerrero, H. 2019. An analysis of the stability of rural tourism as a desired condition for sustainable tourism. Journal of Business Research, 100: 165-174. DOI: https://doi.org/10.1016/j.jbusres.2019.03.033
[26] Mazón Martínez, T., Colmenares López, M., and Hurtado Sánchez, J. A. 2012. Turismo gastronómico y turismo de masas: la satisfacción de los turistas con la alimentación que reciben en Benidorm. Available at: http://hdl.handle.net/10045/33468
[27] Mejía, M. O., Franco, W. C., Franco, M. C., and Flores, F. Z. 2017. Perfil y Preferencias de los Visitantes en Destinos Con Potencial Gastronómico: Caso ‘Las Huecas’ de Guayaquil [Ecuador]/Profile and Visitors Preferences in Destinations with Gastronomic Potential: Case ‘The Huecas’ in Guayaquil [Ecuador]. Rosa dos Ventos-Turismo e Hospitalidade, 9(2). Available at: http://www.ucs.br/etc/revistas/index.php/rosadosventos/article/view/4822
[28] Nield, K., Kozak, M., and LeGrys, G. 2000. The role of food service in tourist satisfaction. International Journal of Hospitality Management, 19(4): 375-384. DOI: https://doi.org/10.1016/S0278-4319(00)00037-2
[29] Pérez Gálvez, J. C., Pemberthy Gallo, L. S., Medina-Viruel, M. J., and López-Guzmán, T. 2021. Segmentation of tourists that visit the city of Popayán (Colombia) according to their interest in its gastronomy. Journal of Culinary Science & Technology, 19(2): 149-170. DOI:https://doi.org/10.1080/15428052.2020.1738298
[30] 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
[31] Rodríguez-Gutiérrez, P., González Santa Cruz, F., Pemberthy Gallo, L. S., and López-Guzmán, T. 2020. Gastronomic satisfaction of the tourist: Empirical study in the Creative City of Popayán, Colombia. Journal of Ethnic Foods, 7(1): 1-12. DOI: https://doi.org/10.1186/s42779-019-0044-0
[32] Sánchez-Cañizares, S. M., and López-Guzmán, T. 2012. Gastronomy as a tourism resource: profile of the culinary tourist. Current issues in tourism, 15(3): 229-245. DOI:https://doi.org/10.1080/13683500.2011.589895
[33] Seyitoğlu, F., and Ivanov, S. 2020. A conceptual study of the strategic role of gastronomy in tourism destinations. International Journal of Gastronomy and Food Science, 21: 100230. DOI:https://doi.org/10.1016/j.ijgfs.2020.100230
[34] Sierra, B., Ruiz, M., and Falcedo, C. 2006. La calidad percibida en servicios de cafetería universitaria. Ruiz, S. & Grande, I. Comportamiento de Compra del Consumidor, 29: 53-68.
[35] Stone, M. J., Migacz, S., and 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
[36] Su, D. N., Johnson, L. W., and O’Mahony, B. 2020. Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5): 572-586. DOI: https://doi.org/10.1080/13683500.2018.1553152
[37] Van der Merwe, P., Slabbert, E., and Saayman, M. 2011. Travel motivations of tourists to selected marine destinations. International journal of tourism research, 13(5): 457-467. DOI: https://doi.org/10.1002/jtr.820
[38] Villagómez-Buele, C., Villavicencio-Párraga, M., and Arteaga-Peñafiel, M. 2020. Tourist Demand from The Perspective Of Preferences, Motivation And Satisfaction Around Gastronomy: The Case Of Santo Domingo, Ecuador (No. 26). University of Rijeka, Faculty of Tourism and Hospitality Management. Available at: https://ideas.repec.org/p/tho/iscthi/26.html
[39] Žabkar, V., Brenčič, M. M., and Dmitrović, T. 2010. Modelling perceived quality, visitor satisfaction and behavioural intentions at the destination level. Tourism management, 31(4): 537-546. DOI:https://doi.org/10.1016/j.tourman.2009.06.005
[40] Zhang, T., Chen, J., and Hu, B. 2019. Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability, 11(12): 3437. DOI: https://doi.org/10.3390/su11123437
Published
2022-12-31
How to Cite
VILLAGÓMEZ-BUELE, César et al.
The Tourist Demand from the Perspective of Motivation and Satisfaction around Gastronomy: The Case of Olón, Ecuador.
Journal of Environmental Management and Tourism, [S.l.], v. 13, n. 8, p. 2205 - 2212, dec. 2022.
ISSN 2068-7729.
Available at: <https://journals.aserspublishing.eu/jemt/article/view/7498>. Date accessed: 23 nov. 2024.
doi: https://doi.org/10.14505/jemt.13.8(64).12.
Section
Article
Copyright© 2024 The Author(s). Published by ASERS Publishing 2024. This is an open access article distributed under the terms of CC-BY 4.0 license.