Tourists’ Alcoholic Beverage Consumption and Re-visit Intention: A Conceptual Paper
Keywords:
Alcohol Consumption Experience, Memorable Drinking Experience, Alcohol Consumption Behaviour, Beverage Tourism, Alcotourim, Experiencescapes.
Abstract
Alcohol consumption is an integral part of travel experience but its implication has been underestimated. Travel experiences are used as a competitive advantage, as more and more establishments focus on creating experiences to distinguish themselves in the increasingly competitive food and beverage sector. This paper is intended to address the satisfaction of tourists with the experience of alcoholic beverage consumption and their behavioural intentions. Existing food and beverage tourism frameworks are reviewed in this study. Based on the analysis, we have created a new framework for the study of the alcohol consumption experience of a tourist. This conceptual study presented in the form of a proposed framework will help researchers to contribute to the field of beverage tourism by focusing on the alcoholic beverage consumption experience as the dependant construct and revealing the effects of such an experience on their revisit intention
References
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Cheng, J. S., Shih, H. Y., & Wu, M. H. (2016). Ambience and customer loyalty of the sport-themed restaurant. Universal Journal of Management, 4(8), 444-450.
Chi, C. G. (2012). An examination of destination loyalty: differences between first-time and repeat visitors. Journal of Hospitality and Tourism Research, 36(1), 3-24.
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Connolly, M. (2019). Factors influencing consumer wine choice: the case of wine tourism. In Management and Marketing of Wine Tourism Business (pp. 43-61). Palgrave Macmillan, Cham.
Correia, A., Moital, M., Costa and Peres, R. (2008). The determinants of gastronomic tourists’ satisfaction: a second-order factor analysis. Blackwell Publishing Journal of Foodservice, 19, pp. 164–176
Di-Clemente, E., Hernández-Mogollón, J. M., & Campón-Cerro, A. M. (2019). Tourists’ involvement and memorable food-based experiences as new determinants of behavioural intentions towards typical products. Current Issues in Tourism, 1-14.
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Fornerino, M., Helme-Guizon, A., & Gotteland, D. (2008). Movie consumption experience and immersion: impact on satisfaction. Recherche et Applications en Marketing (English Edition), 23(3), 93-110.
Gentile, C., Spiller, N., & Noci, G. (2007). How to sustain the customer experience: An overview of experience components that co-create value with the customer. European Management Journal, 25(5), 395–410.
Getz, D., Robinson, R., Andersson, T., and Vujicic, S. (2014). Foodies and food tourism: Goodfellow Publishers, Oxford.
Girish, V. G., & Chen, C. F. (2017). Authenticity, experience, and loyalty in the festival context: Evidence from the San Fermin festival, Spain. Current Issues in Tourism, 20(15), 1551-1556.
Gómez-Corona, C., Chollet, S., Escalona-Buendía, H. B., & Valentin, D. (2017). Measuring the drinking experience of beer in real context situations. The impact of affects, senses, and cognition. Food quality and preference, 60, 113-122.
Gregoire, M. B. (2013). Foodservice organisations: A managerial and systems approach (8th ed.). Upper Saddle River: Pearson Educational Inc.
Gustafsson, I. B., Öström, Å., Johansson, J., and Mossberg, L. (2006). The Five Aspects Meal Model: a tool for developing meal services in restaurants. Journal of foodservice, 17(2), 84-93.
Hall, C.M. & Gossling, S. (Eds.), (2014). Sustainable Culinary Systems: Local Foods, Innovation, Tourism and Hospitality. London: Routledge.
Hansen, K. V., Jensen, Ø., & Gustafsson, I. B. (2005). The meal experiences of á la carte restaurant customers. Scandinavian Journal of Hospitality and Tourism, 5(2), 135-151.
Harrington, R. J., and M. C. Ottenbacher. 2013. “Managing the Culinary Innovation Process: The Case of New Product Development.” Journal of Culinary Science & Technology 11 (1): 4–18.
Holbrook, M. B., & Hirschman, E. C. (1982). The experiential aspects of consumption: Consumer fantasies, feelings, and fun. Journal of consumer research, 9(2), 132-140.
Hurl, V., Burns, A., Carruthers, C., & Elliott, G. (2016). The Development of Whiskey Tourism in Northern Ireland–Market characteristics and potential demand. In Council for Hospitality Management Annual Research Conference (pp. 1-9).
Iijima, T., Kawamura, T., Sei, Y., Tahara, Y., & Ohsuga, A. (2016). Sake Selection Support Application for Countryside Tourism. In Transactions on Large-Scale Data-and Knowledge-Centered Systems XXVII (pp. 19-30). Springer, Berlin, Heidelberg.
Jones, T.O. and Earl Sasser, W. Jr. (1995), “Why satisfied customers defect”, Harvard Business Review, Vol. 73 No. 6, pp. 88-99.
Kaddi, A. K. (2015). A Study on Creation and Development of Wine Tourism Circuits in Maharashtra. Atna-Journal of Tourism Studies, 10(1), 1-12.
Kandampully, J., and Suhartanto, D. (2003). The role of customer satisfaction and image in gaining customer loyalty in the hotel industry. Journal of Hospitality and Leisure Marketing, 10(1-2), 3-25.
Kao, Y. F., Huang, L. S., & Wu, C. H. (2008). Effects of theatrical elements on experiential quality and loyalty intentions for theme parks. Asia Pacific Journal of Tourism Research, 13(2), 163-174.
Karamustafa, K., Ülker, M. (2017). Using Local Food and Beverages in Tourism: A Conceptual Study. 2nd International Tourism and Microbial Food Safety Congress, Manavgar
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