E3S Web Conf.
Volume 251, 20212021 International Conference on Tourism, Economy and Environmental Sustainability (TEES 2021)
|Number of page(s)||4|
|Section||Research on Earth Climate and Land and Ocean Resources|
|Published online||15 April 2021|
Research on the relationships between destination image, perceived value and tourism experience of gastronomy tourism--A case of Macao Food Tourists
1 Institute for Research On Portuguese-Speaking Countries, City University of Macao, 999078 Macao, China
2 Faculty of Business, City University of Macao, 999078 Macao, China
* Corresponding author: firstname.lastname@example.org
Gastronomy tourism, as a new tourism mode with special interest, can not only stimulate tourists’ interest in experiencing local traditional food, but also better meet tourists’ personalized experience needs, which is highly respected by the tourism market. Based on the research of scholars at home and abroad, this paper takes Macao food tourists as the research object to study the relationship among tourism experience, perceived value and destination image. The results show that the tourism experience of Macao food tourists has a significant positive impact on their perceived value and destination image, while the perceived value of tourists has a significant positive impact on their destination image. Based on the above research results, this paper puts forward several suggestions for the sustainable development of Macao’s gastronomy tourism and makes a little contribution to the development of Macao’s gastronomy tourism.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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