Proceedings of the International Academic Conference on Tourism (INTACT) "Post Pandemic Tourism: Trends and Future Directions" (INTACT 2022)

<Previous Article In Volume
Next Article In Volume>

What Motivates Tourists to Eat and Return to a Destination During Covid-19 Pandemic?

Evidence from Bali

Authors
Sienny Thio1, *, Regina Jokom1, Endo Wijaya Kartika1
1Faculty of Business and Economics, Petra Christian University, Surabaya, Indonesia
*Corresponding author. Email: sienny@petra.ac.id
Corresponding Author
Sienny Thio
Available Online 26 December 2022.
DOI
10.2991/978-2-494069-73-2_19How to use a DOI?
Keywords
Motivation; Visit intention; Culinary tourism; Covid-19 pandemic; Bali
Abstract

The purpose of this study is to investigate what domestic tourists’ food motivations when visiting Bali, particularly during the Covid-19 pandemic and its impact on their intention to return to the destination. Motivations related to food consumption based on pull and push factors have been adapted from prior studies. Quantitative causal approach was employed in this study with non-probability and purposive sampling method. Data were collected with online survey using google form between October 2021 and February 2022 from Indonesia citizens who ever visited Bali within the last two years. A total of 518 valid responses were obtained and then analysed using Smart PLS. Of the seven motivational factors, exciting experience, food tourism appeal, interpersonal relationship, and sensory appeal were found to have a significant effect on domestic tourists’ intention to visit Bali for food tourism, while cultural experience, health concern, and social value did not significantly influence intention of tourists to return. This study provides a better understanding to gastronomic experience of local tourists visiting popular leisure destination. As such, destination marketers and food service operators need to focus on enhancing tourists’ food experiences which is expected to increase the attractiveness of a destination.

Copyright
© 2022 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the International Academic Conference on Tourism (INTACT) "Post Pandemic Tourism: Trends and Future Directions" (INTACT 2022)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
26 December 2022
ISBN
978-2-494069-73-2
ISSN
2352-5398
DOI
10.2991/978-2-494069-73-2_19How to use a DOI?
Copyright
© 2022 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Sienny Thio
AU  - Regina Jokom
AU  - Endo Wijaya Kartika
PY  - 2022
DA  - 2022/12/26
TI  - What Motivates Tourists to Eat and Return to a Destination During Covid-19 Pandemic?
BT  - Proceedings of the International Academic Conference on Tourism (INTACT) "Post Pandemic Tourism: Trends and Future Directions" (INTACT 2022)
PB  - Atlantis Press
SP  - 255
EP  - 268
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-494069-73-2_19
DO  - 10.2991/978-2-494069-73-2_19
ID  - Thio2022
ER  -