Shahrim Ab Karim

Cruise Passengers’ Perception of Key Quality Attributes of Cruise Lines in North America

This study identified cruise passengers’ perceived importance and performance of quality attributes for cruise lines in North America by utilizing an importance–performance analysis tool. The results concluded that: (a) room temperature, behavior of other passengers, food and beverages, and accommodation require immediate attention from cruise line operators; (b) the cruise lines are succeeding in providing excellent services for their customers, as well as maintaining a high level of overall shipboard cleanliness; and (c) cruise marketing efforts should promote the attractiveness of onboard activities and facilities, including entertainment, recreation and sports facilities, fitness and health facilities, supplementary facilities, and facilities for children. Overall, the results of this study help cruise lines identify which onboard attributes need more attention and determine the areas that may be consuming too many resources.

An integrated structural model of gastronomy tourists’ behaviour

Purpose The purpose of this study is to provide an integrated model to explain the simultaneous impact of gastronomy and destination attractiveness on tourist behaviour. Design/methodology/approach A cross-sectional survey was conducted in Melaka and Penang, Malaysia, targeting international tourists. Structural equation modelling analysis was used to examine and explain the relationships hypothesized in the proposed model. Findings The fit indices indicated the model structure was satisfactory. Examination of the specific paths in the model indicated that gastronomy attractiveness was positively associated with destination attractiveness and tourist behaviour. Meanwhile, the effect of tourists’ variegated gastronomy affection on the perceived attractiveness of a destination and the area’s gastronomy produced mixed results. Research limitations/implications The study contributed to the theoretical understanding of two important theories which are recreation specialization and attitude in the context of gastronomy tourism. The linkages in the model were empirically supported by statistical analyses. Practical implications The varying degrees of gastronomy affection amongst tourists can be used as an input to examine tourist behaviour within the gastronomy tourism context while simultaneously highlighting the importance of gastronomy to tourist destinations. Social implications The findings of this study are also deemed to assist destination marketers who observe that tourists have become more demanding in search of unique experiences offered by destinations. Based on the hypothesized model, tourists’ past gastronomy experience was a superior predictor than gastronomy involvement and knowledge on perceived gastronomy attractiveness which sequentially elevate tourist’s perceived destination attractiveness. Originality/value The study provided an integrated model for predicting tourist behaviour using tourists’ gastronomy affection.

Information Sources on Culinary Tourism for France, Italy and Thailand

In the present information age, customers may be overloaded with informa- tion from multiple media sources (Lurie 2004). Information search can be de- fined as “the motivated activation of knowledge stored in memory or acqui- sition of information from the environment” (Engel, Blackwell and Miniard 1995: 494). Based on the definition, information search behavior comprises internal and external sources (Beatty and Smith 1987). Specifically, internal information can be linked to individual, personal and previous experience. On-the-other-hand, external information search can be related to information from other outside sources, for example information in the print and electron- ic media, word-of-mouth, and marketing intermediaries (Beatty and Smith 1987; Engle, Blackwell and Miniard 1995). This study aims to explore the effects of information sources on travelers’ inten- tion to visit culinary destinations. The main purpose of this study was to explore the effects of information sources on travelers’ intention to visit three well established culinary destinations, i.e. France, Italy, and Thailand. These desti- nations were selected during the focus group session. Two research questions were developed for this study: a) What sources of information are considered most important to travelers interested in visiting a culinary destination?; and b) What is the moderating effect of demographic characteristics on the rela- tionship between information sources and travelers’ intention to visit?

Utilizing Local Food Product at Rural Destination

Local food is considered as a symbol of culture destination and its people. Consuming local food is one of the memorial activities by tourists during the holiday seasons apart from fulfilling the basic needs and demands in rural destination. By participating in local food activities, it gives the opportunity to identify closely different culture and identity of a rural destination. Local food in rural destination does not only satisfy hunger, but also provides a major component of intangible heritage and becomes increasingly important attraction for tourists. Current research has found that local food at the rural destination helps to promote destination awareness, form destination identity, create tourist activity, and contribute to tourist satisfaction and experience. Thus, local food can be used as a tool to develop economies in rural destination. In tourism aspects, rural destinations tend to sell common attributes such as nature, historical sites, landscape, and cultural heritage. Integrating local food in rural destination may help to strengthen a tourist destination identity and competitiveness. Therefore, this conceptual paper provides the understanding of utilizing local food product for rural destination development domestically and globally.

Middle East Tourists' Behaviour Towards Malaysian Gastronomy and Dining Experience in Malaysia

TheglobalMuslimtourists’expenditureongastronomyproductsisontherise.However,todatefew studieswereconductedtoempiricallydeterminethebehaviouroftheMuslimtourists’especially fromtheMiddleEastcountriestowardsMalaysiangastronomy.Therefore,thekeypurposeofthe presentstudywastoempiricallydeterminetheMiddleEasttourists’behaviourtowardstheirdining experienceinMalaysiabyemployingthebasisofmeans-endmodelapproach.Theproposedconceptual modelofthisstudywastestedusingstructuralequationmodellinganalysis.Thefindingsrevealedthat gastronomyattributes,diningqualityandoverallsatisfactionofdiningexperienceweresignificant positivepredictorsoftheMiddleEasttourists’behaviouralintention.Theoreticalandmanagerial implicationsarediscussedandthispaperendswithsomesuggestionsforfutureresearch. KEywoRDS Gastronomy Tourism, Halal Food, Malaysia, Means-End Model, Middle East Tourists, Muslim Tourism