Open AccessDOMESTIC TOURISTS NEW DINING BEHAVIOUR IN RELATION TO COVID-19 AT ISLAND SETTING IN TERENGGANU, MALAYSIA
Author(s) -
Norsyakira Ahmadi,
Mohd Hairi Jalis,
Fathilah Ismail,
Abdul Wahab Mohamad Rahijan,
Wan Zainal Shukri Wan Hafiz
Publication year - 2021
Language(s) - English
Resource type - Conference proceedings
DOI - 10.46754/gtc.2021.11.030
Subject(s) - tourism , destinations , covid-19 , business , marketing , pandemic , geography , advertising , medicine , disease , archaeology , pathology , infectious disease (medical specialty)
Today, the tourism industry has grown rapidly and many destinations have been recognised as tourist niches in a bid to stay competitive in the industry. Island tourism is one of the most popular tourism niches. Island tourism in Malaysia has lured tourists from all over the world to come to Malaysia, offering tourist a unique and unforgettable tourism experience. It has become one of the most famous types of activities tourists. Moreover, tourists are showing an increasing interest in local foods at the destination and dining has become a special experience while on vacation. Dining itself is a pleasurable sensory experience that is a key part of the holiday experience, which influences a tourists’ experience and makes it memorable and this in turn influences the tourist’s intention to revisit the destination, especially an island destination. However, the recent COVID-19 pandemic, the subsequent Movement Control Order (MCO) and COVID-19 Standard Operating Procedures (SOP) enforced to control the spread of the pandemic have significantly influenced tourists dining behaviours and perceptions particularly with regard to dine-in options at any food establishment/outlets.