Perceived food souvenir quality as a formative second-order construct: how do tourists evaluate the quality of food souvenirs?-Reference-Cited by-同舟云学术

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Perceived food souvenir quality as a formative second-order construct: how do tourists evaluate the quality of food souvenirs?

Published:2020-02-05 Issue:4 Volume:24 Page:479-502
ISSN:1368-3500
Container-title:Current Issues in Tourism
language:en
Short-container-title:Current Issues in Tourism

Author:

Ho Chaang-Iuan¹,Liu Li-Wei¹,Yuan Yulan²,Liao Han-Hsiung³

Affiliation:

1. Department of Leisure Services Management, Chaoyang University of Technology, Taichung, Taiwan

2. Department of Landscape Architecture, Tunghai University, Taichung, Taiwan

3. Department of Baking Technology and Management, Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan

Funder

Ministry of Science and Technology, Taiwan, R.O.C

Publisher

Informa UK Limited

Subject

Tourism, Leisure and Hospitality Management,Geography, Planning and Development

Link

https://www.tandfonline.com/doi/pdf/10.1080/13683500.2020.1715928

Reference78 articles.

1. Testing a Model of Perceived Food Quality Determinants

2. Food souvenirs: buying behaviour of tourists in Norway

3. Issues in Formative Measurement

4. ‘A holiday is a holiday’: practicing sustainability, home and away

5. Local food: a source for destination attraction

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2. Not just another trinket: defining unique attributes of food souvenirs;Tourism Recreation Research;2024-01-02

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4. Blowing minds with exploding dish names/images: The effect of implied explosion on consumer behavior in a restaurant context;Tourism Management;2023-10

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