Open AccessThe determinants of gastronomic tourists' satisfaction: a second‐order factor analysis
Author(s) -
Correia Antónia,
Moital Miguel,
Da Costa Carlos Ferreira,
Peres Rita
Publication year - 2008
Publication title -
journal of foodservice
Language(s) - English
Resource type - Journals
eISSN - 1748-0159
pISSN - 1748-0140
DOI - 10.1111/j.1745-4506.2008.00097.x
Subject(s) - gastronomy , tourism , marketing , order (exchange) , destinations , quality (philosophy) , advertising , atmosphere (unit) , construct (python library) , consumer satisfaction , business , customer satisfaction , psychology , geography , computer science , philosophy , archaeology , finance , epistemology , meteorology , programming language
Despite the importance of the gastronomic experience for tourists' satisfaction/dissatisfaction, and hence for the competitiveness of tourist destinations, studies focusing on tourists' satisfaction with their gastronomic experience are virtually non‐existent. More importantly, researchers have not yet produced evidence to support a factor structure of gastronomy satisfaction. The purpose of this paper is, therefore, to investigate the presence of a single second‐order factor by developing and empirically validating a second‐order factor analysis model for measuring satisfaction of gastronomic tourists in Portugal. As theorized, satisfaction comprised distinct first‐order factors and a single second‐order factor. The results suggest that gastronomy satisfaction in a tourism setting is a multidimensional construct comprising three factors: ‘gastronomy’, ‘price and quality’ and ‘atmosphere’. Among these three first‐order factors, ‘gastronomy’ was the most important determinant of tourist satisfaction, followed by ‘price and quality’ and ‘atmosphere’.