Tác động của các yếu tố kéo và đẩy đến sự hài lòng của khách du lịch nội địa về ẩm thực Huế

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Tác giả: Thị Diệu Thúy Hoàng

Ngôn ngữ: Vie

Ký hiệu phân loại: 650 Management and auxiliary services

Thông tin xuất bản: Khoa học (Đại học Cần Thơ) 2023

Mô tả vật lý: 253-262

Bộ sưu tập: Metadata

ID: 409466

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Tóm tắt
Chủ đề

Nghiên cứu này phân tích các yếu tố tác động đến sự hài lòng của du khách về ẩm thực địa phương thông qua mẫu khảo sát gồm 280 khách du lịch nội địa đến Huế và ứng dụng khung lý thuyết về các yếu tố kéo và đẩy. Sử dụng phương trình cấu trúc PLS-SEM để phân tích dữ liệu, kết quả thu được cho thấy rằng chất lượng món ăn, giá cảm nhận và động lực có tác động tích cực đến sự hài lòng của du khách nội địa về ẩm thực Huế
trong đó, chất lượng món ăn có tác động lớn nhất. Dựa vào đó, một số giải pháp ứng dụng được đề nghị nhằm góp phần nâng cao sự hài lòng của khách du lịch, gồm: phổ cập kiến thức về vệ sinh an toàn thực phẩm, khuyến khích sử dụng nguyên liệu sạch và an toàn tại địa phương, niêm yết giá bán và thống nhất một giá, và chuyển tải các câu chuyện về các món ăn đặc sản cho khách du lịch., Tóm tắt tiếng anh, This study aims to examine factors influencing tourists' satisfaction with local cuisine through a survey of 280 domestic tourists visiting Hue and by applying the theoretical framework of pull and push factors. Using the Partial Least Squares Structural Equation Modeling (PLS-SEM) method to analyze data, the study found that perceived food quality, perceived price, and tourist motivation to consume local food positively influenced tourist satisfaction. The perceived food quality had the largest positive impact on the local cuisine satisfaction of domestic tourists. Based on these results, several key practical and managerial implications were proposed to increase tourist satisfaction with local cuisine, including enhancing the understanding and awareness of food safety among businesses involved in tourism, supporting the use of healthy and locally grown ingredients, enforcing the publication of food prices and a single rate for each meal for all customers in a restaurant, and enhancing food story-telling for tourists.

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