EXPLORING THE NEXUS OF FOOD DESTINATION REPUTATION, PERCEIVED VALUE OF LOCAL FOOD CONSUMPTION, AND FOOD DESTINATION ATTRACTIVENESS IN MELAKA, MALAYSIA

Authors

  • Muhamad Aizuddin Ibrahim Faculty of Social Science and Humanities, TUNKU ABDUL RAHMAN UNIVERSITY OF MANAGEMENT & TECHNOLOGY
  • Nur Shahirah Mior Shariffuddin Faculty of Applied Social Sciences, UNIVERSITI SULTAN ZAINAL ABIDIN
  • Wan Mohd Adzim Wan Mohd Zain Faculty of Applied Social Sciences, UNIVERSITI SULTAN ZAINAL ABIDIN
  • Muhammad Nur Hidayat Mohd Salim Hospitality and Tourism Department, RELIANCE COLLEGE
  • Nur Hanifa Zainul School of Hospitality and Creative Arts, MANAGEMENT AND SCIENCES UNIVERSITY

DOI:

https://doi.org/10.21837/pm.v21i30.1398

Keywords:

Food Destination Reputation, Perceived Local Food Consumption, Food Destination Attractiveness, Melaka

Abstract

This research examines the interrelationships among food destination reputation, the perceived value of local food consumption, and food destination attractiveness among tourists visiting Melaka as a renowned destination in Malaysia known for its vibrant culinary offerings. Through an online survey, a quantitative analysis was conducted, yielding a total of 135 responses that reflect tourists' viewpoints on the destination's food scene. The research employed Partial Least Squares Structural Equation Modeling (PLS-SEM) to test the research hypotheses. The findings confirm that the perceived value of local food consumption mediates the relationship between a food destination's reputation and its overall attractiveness. These outcomes are valuable for tourism stakeholders and destination management organizations involved in the planning and developing Melaka as a food destination. This enables strategic decision-making for stakeholders to optimize their efforts to promote and enhance Melaka's culinary tourism experiences. Thus, ensuring the long-term viability of tourism in the region.

Downloads

Download data is not yet available.

References

Almeida, A., & Garrod, B. (2017). Experiences with local food in a mature tourist destination: The importance of consumers’ motivations. Journal of Gastronomy and Tourism, 2(3), 173–187. DOI: https://doi.org/10.3727/216929717X14870140201116

Amir, S., Osman, M. M., Bachok, S., Ibrahim, M., & Zen, I. (2017). Community-based tourism in Melaka UNESCO world heritage area: A success in food and beverage sector? Planning Malaysia, 15(1). DOI: https://doi.org/10.21837/pmjournal.v15.i6.225

Artigas, E. M., Vilches-Montero, S., & Yrigoyen, C. C. (2015). Antecedents of tourism destination reputation: The mediating role of familiarity. Journal of Retailing and Consumer Services, 26, 147–152. DOI: https://doi.org/10.1016/j.jretconser.2015.06.005

Awang, K. W., & Toh, J. Y. (2018). A review on Malaysian women's leisure and perceptions towards solo travelling. International Journal of Engineering and Technology (UAE), 7(3.25), 139-142.

Azinuddin, M., Mohammad Nasir, M. B., Hanafiah, M. H., Mior Shariffuddin, N. S., & Kamarudin, M. K. A. (2022a). Interlinkage of Perceived Ecotourism Design Affordance, Perceived Value of Destination Experiences, Destination Reputation, and Loyalty. Sustainability, 14(18), 11371. DOI: https://doi.org/10.3390/su141811371

Azinuddin, M., Zain, W. M. A. W. M., & Shariffuddin, N. S. M. (2022b). Tourism Sustainability: Perspectives on Past Works, Issues and Future Research Opportunities. In Environmental Management and Sustainable Development: Case Studies and Solutions from Malaysia (pp. 39-51). Cham: Springer International Publishing. DOI: https://doi.org/10.1007/978-3-030-93932-8_4

Azinuddin, M., Hafiz, M., Hanafiah, M., Mior Shariffuddin, N. S., Kamarudin, M. K. A., & Mat Som, A. P. (2022c). An exploration of perceived ecotourism design affordance and destination social responsibility linkages to tourists’ pro-environmental behaviour and destination loyalty. Journal of Ecotourism. DOI: https://doi.org/10.1080/14724049.2022.2085283

Azwar, H., Hanafiah, M. H., Abd Ghani, A., Azinuddin, M., & Shariffuddin, N. S. M. (2023). Community-Based Tourism (CBT) moving forward: Penta helix development strategy through community local wisdom empowerment. Planning Malaysia, 21(1), 72-88. DOI: https://doi.org/10.21837/pm.v21i25.1225

Batat, W. (2021). The role of luxury gastronomy in culinary tourism: An ethnographic study of Michelin-Starred restaurants in France. International Journal of Tourism Research, 23(2), 150–163. DOI: https://doi.org/10.1002/jtr.2372

Choe, J. Y. J., & Kim, S. S. (2019). Development and validation of a multidimensional tourist’s local food consumption value (TLFCV) scale. International journal of hospitality management, 77, 245-259. DOI: https://doi.org/10.1016/j.ijhm.2018.07.004

Ćulić, M., Vujičić, M. D., Kalinić, Č., Dunjić, M., Stankov, U., Kovačić, S., Vasiljević, Ð. A., & Anđelković, Ž. (2021). Rookie tourism destinations—the effects of attractiveness factors on destination image and revisit intention with the satisfaction mediation effect. Sustainability (Switzerland), 13(11). DOI: https://doi.org/10.3390/su13115780

Dwyer, L., & Kim, C. (2003). Destination competitiveness: determinants and indicators. Current issues in tourism, 6(5), 369-414. DOI: https://doi.org/10.1080/13683500308667962

Foroudi, P., Gupta, S., Kitchen, P., Foroudi, M. M., & Nguyen, B. (2016). A framework of place branding, place image, and place reputation: Antecedents and moderators. Qualitative Market Research: An International Journal, 19(2), 241-264 DOI: https://doi.org/10.1108/QMR-02-2016-0020

Gimpel, G. (2011). Value-driven adoption and consumption of technology: understanding technology decision making. Retrieved from http://openarchieve.cbs.dk/bitstream/handle/10398/8326/Gregory%20Gimpel.pdf.

Hanafiah, M. H. (2020). Formative vs. reflective measurement model: Guidelines for structural equation modeling research. International Journal of Analysis and Applications, 18(5), 876-889.

Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a silver bullet. Journal of Marketing theory and Practice, 19(2), 139-152. DOI: https://doi.org/10.2753/MTP1069-6679190202

Hair, J.F., Risher, J.J., Sarstedt, M. and Ringle, C.M. (2019). When to use and how to report the results of PLS-SEM. European Business Review, 31(1), 2-24. DOI: https://doi.org/10.1108/EBR-11-2018-0203

Hassan, S. B., & Soliman, M. (2021). COVID-19 and repeat visitation: Assessing the role of destination social responsibility, destination reputation, holidaymakers’ trust and fear arousal. Journal of Destination Marketing & Management, 19, 100495. DOI: https://doi.org/10.1016/j.jdmm.2020.100495

Jose, J., Biju, M. K., & Vincent, B. (2022). Does Consumer Attitude Influence Sustainable Buying Behavior of Branded Organic Food Consumers? The Mediating Role of Green Consumption Value in Predicting the Relationship. IUP Journal of Marketing Management, 21(1), 70–86.

Kim, K.-H., Kim, M., & Qian, C. (2018). Effects of corporate social responsibility on corporate financial performance: A competitive-action perspective. Journal of management, 44(3), 1097-1118. DOI: https://doi.org/10.1177/0149206315602530

Lee, Y., Kim, J., Lee, I., & Kim, H. (2002). A cross-cultural study on the value structure of mobile internet usage: Comparison between Korea and Japan. J. Electron. Commer. Res., 3(4), 227-239.

Ma, H., Chiu, Y. H., Tian, X., Zhang, J., & Guo, Q. (2020). Safety or travel: Which is more important? The impact of disaster events on tourism. Sustainability, 12(7), 3038. DOI: https://doi.org/10.3390/su12073038

Marchiori, E., Inversini, A., Cantoni, L., & Dedekind, C. (2010, April). Towards a tourism destination reputation model. A first step. In Proceedings of the 6th International Conference “Thought Leaders in Brand Management”,(Lugano, Switzerland, 18-20 April 2010), CD-ROM (pp. 921-930).

Markowski, J., Bartos, M., Rzenca, A., & Namiecinski, P. (2019). An evaluation of destination attractiveness for nature-based tourism: Recommendations for the management of national parks in Vietnam. Nature Conservation, 32, 51-80 DOI: https://doi.org/10.3897/natureconservation.32.30753

Mazurek, M. (2022). Importance of wine tours and cultural activities in events organized in Canada and Slovakia wineries. Journal of Event, Tourism and Hospitality Studies, 2(1), 33-53. DOI: https://doi.org/10.32890/jeth2022.2.2

Mohamad, M., Nasir, M. N. M., Ab Ghani, N. I., & Afthanorhan, A. (2019). Parallel mediators of place attachment and tourist satisfaction in destination attractiveness, destination loyalty and service quality. International Journal of Innovation, Creativity and Change, 7(7), 228–256.

Molina-Castillo, F.J., Lopez-Nicolas, C., De Reuver, M., 2020. Mobile payment: the hiding impact of learning costs on user intentions. J. Theor. Appl. Electron. Commer. Res., 15, 1–12. DOI: https://doi.org/10.4067/S0718-18762020000100102

Nasir, M., Mohamad, M., Ghani, N., & Afthanorhan, A. (2020). Testing mediation roles of place attachment and tourist satisfaction on destination attractiveness and destination loyalty relationship using phantom approach. Management Science Letters, 10(2), 443-454. DOI: https://doi.org/10.5267/j.msl.2019.8.026

Ng, C. Y., & Karim, S. A. (2016). Historical and contemporary perspectives of the Nyonya food culture in Malaysia. Journal of Ethnic Foods, 3(2), 93-106. DOI: https://doi.org/10.1016/j.jef.2016.05.004

Noraffendi, B. Q. B. M., & Rahman, N. H. A. (2020). Tourist expectation and satisfaction towards pedestrian walkway in Georgetown, a World Heritage Site. IOP Conference Series: Earth and Environmental Science, 447(1), 012072. DOI: https://doi.org/10.1088/1755-1315/447/1/012072

Official Portal of Melaka State Government (2023). Melaka State Map, https://www.melaka.gov.my/en/tourism/tourism-map/melaka-state-map

Omar, S. R., & Omar, S. N. (2018). Malaysian Heritage Food (MHF): A Review on Its Unique Food Culture, Tradition and Present Lifestyle. International Journal of Heritage, Art and Multimedia, 1(3), 1–15.

Raimkulov, M., Juraturgunov, H., & Ahn, Y. J. (2021). Destination attractiveness and memorable travel experiences in silk road tourism in Uzbekistan. Sustainability (Switzerland), 13(4), 1–14. DOI: https://doi.org/10.3390/su13042252

Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability, 9(10), 1748. DOI: https://doi.org/10.3390/su9101748

Sangthong, S., & Soonsan, N. (2023). an Analysis of Destination Reputation, Perceived Value and Environmentally Responsible Behavioral Intention of Domestic Tourists To Scuba Diving in Andaman Coast, Thailand. ABAC Journal, 43(1), 103–115.

Sheth, J. N., Newman, B. I., & Gross, B. L. (1991). Why we buy what we buy: A theory of consumption values. Journal of business research, 22(2), 159-170. DOI: https://doi.org/10.1016/0148-2963(91)90050-8

Singh, I., & Gupta, D. D. (2021). Emerging dimensions of women leisure traveler: a review of motivation and psychographic factors. Academy of Marketing Studies Journal, 25(1), 1-12.

Su, D. N., Johnson, L. W., & O’Mahony, B. (2020). Analysis of push and pull factors in food travel motivation. Current Issues in Tourism, 23(5), 572–586. DOI: https://doi.org/10.1080/13683500.2018.1553152

Tanrikulu, C. (2021). Theory of consumption values in consumer behaviour research: A review and future research agenda. International Journal of Consumer Studies, 45(6), 1176–1197. DOI: https://doi.org/10.1111/ijcs.12687

Thio, S., Jokom, R., & Widjaja, D. C. (2022). The contribution of perceived food consumption value on destination attractiveness and revisit intention. Journal of Culinary Science & Technology, 1-17. DOI: https://doi.org/10.1080/15428052.2022.2074331

Tung, L., Noor, M., & Azila, N. (2016). Factors influencing destination loyalty of tourists at historic cities in Malaysia: A proposed model. The Social Sciences, 11(11).

Wan Mohd Zain, W. M. A. (2019). Perspectives on Regional Food Tourism Development: The Case of Food Producers and Tourists in East Coast Malaysia (ECM). (Doctoral dissertation, University of Exeter, United Kingdom, England).

Wang, S., Wang, J., Wang, Y., Yan, J., & Li, J. (2018). Environmental knowledge and consumers’ intentions to visit green hotels: the mediating role of consumption values. Journal of Travel and Tourism Marketing, 35(9), 1261–1271. DOI: https://doi.org/10.1080/10548408.2018.1490234

Widjaja, Y. I., Khalifa, G. S., & Abuelhassan, A. E. (2020). The effect of Islamic attributes and destination affective image on the reputation of the Halal tourism destination of Jakarta. Journal of Environmental Management and Tourism, 11(2), 299-313. DOI: https://doi.org/10.14505//jemt.v11.2(42).08

Wong, K. H., Chang, H. H., & Yeh, C. H. (2018). The effects of consumption values and relational benefits on smartphone brand switching behavior. Information Technology & People, 31(1), 217-243. DOI: https://doi.org/10.1108/ITP-02-2018-0064

Zeithaml, V.A. (1988). Consumer perceptions of price, quality and value: a means-end model and synthesis of evidence. Journal of Marketing, 52(7), pp. 2-22. DOI: https://doi.org/10.1177/002224298805200302

Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability (Switzerland), 11(12), 1–18. DOI: https://doi.org/10.3390/su11123437

Downloads

Published

2023-11-05

How to Cite

Ibrahim, M. A., Mior Shariffuddin, N. S., Wan Mohd Zain, W. M. A., Mohd Salim, M. N. H., & Zainul, N. H. (2023). EXPLORING THE NEXUS OF FOOD DESTINATION REPUTATION, PERCEIVED VALUE OF LOCAL FOOD CONSUMPTION, AND FOOD DESTINATION ATTRACTIVENESS IN MELAKA, MALAYSIA. PLANNING MALAYSIA, 21(30). https://doi.org/10.21837/pm.v21i30.1398