Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh

This study was conducted to determine Malaysia’s current food image and food attribute satisfaction from international tourists’ points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear...

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Main Authors:	Ab. Karim, M. Shahrim, Chua, Bee-Lia, Salleh, Hamdin
Format:	Article
Language:	English
Published:	Faculty of Hotel Management and Tourism, Universiti Teknologi MARA, Puncak Alam Campus 2009
Subjects:	Travel and state. Tourism Malaysia Food industry and trade. Halal food industry. Certification
Online Access:	http://ir.uitm.edu.my/id/eprint/19414/ http://ir.uitm.edu.my/id/eprint/19414/ http://ir.uitm.edu.my/id/eprint/19414/7/AJ_M%20SHAHRIM%20AB%20KARIM%20JTHCA%20B%2009.pdf

id	uitm-19414
recordtype	eprints
spelling	uitm-194142018-03-07T03:29:12Z http://ir.uitm.edu.my/id/eprint/19414/ Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh Ab. Karim, M. Shahrim Chua, Bee-Lia Salleh, Hamdin Travel and state. Tourism Malaysia Food industry and trade. Halal food industry. Certification Malaysia This study was conducted to determine Malaysia’s current food image and food attribute satisfaction from international tourists’ points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of ‘core food value’, ‘Malaysian food specialty’, and ‘Malaysian food uniqueness’ but is rather unclear on the images of ‘food and dining atmosphere’ and ‘features of Malaysian food’. Tourists’ satisfaction with ‘quality and value of food’ and ‘accessibility convenience’ were relatively higher than ‘dining atmosphere’ and ‘culinary tourism products’. Regression analyses revealed that food images and food attributes’ satisfaction significantly predicted tourists’ overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists’ behavioral intentions. Implications for managers who are involved in food tourism are posited. Faculty of Hotel Management and Tourism, Universiti Teknologi MARA, Puncak Alam Campus 2009-12 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19414/7/AJ_M%20SHAHRIM%20AB%20KARIM%20JTHCA%20B%2009.pdf Ab. Karim, M. Shahrim and Chua, Bee-Lia and Salleh, Hamdin (2009) Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 1 (3). pp. 1-16. ISSN 1985-8914 http://www.jthca.org
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Travel and state. Tourism Malaysia Food industry and trade. Halal food industry. Certification Malaysia
spellingShingle	Travel and state. Tourism Malaysia Food industry and trade. Halal food industry. Certification Malaysia Ab. Karim, M. Shahrim Chua, Bee-Lia Salleh, Hamdin Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh
description	This study was conducted to determine Malaysia’s current food image and food attribute satisfaction from international tourists’ points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of ‘core food value’, ‘Malaysian food specialty’, and ‘Malaysian food uniqueness’ but is rather unclear on the images of ‘food and dining atmosphere’ and ‘features of Malaysian food’. Tourists’ satisfaction with ‘quality and value of food’ and ‘accessibility convenience’ were relatively higher than ‘dining atmosphere’ and ‘culinary tourism products’. Regression analyses revealed that food images and food attributes’ satisfaction significantly predicted tourists’ overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists’ behavioral intentions. Implications for managers who are involved in food tourism are posited.
format	Article
author	Ab. Karim, M. Shahrim Chua, Bee-Lia Salleh, Hamdin
author_facet	Ab. Karim, M. Shahrim Chua, Bee-Lia Salleh, Hamdin
author_sort	Ab. Karim, M. Shahrim
title	Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh
title_short	Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh
title_full	Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh
title_fullStr	Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh
title_full_unstemmed	Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh
title_sort	malaysia as a culinary tourism destination : international tourists’ perspective / m. shahrim ab. karim, bee-lia chua and hamdin salleh
publisher	Faculty of Hotel Management and Tourism, Universiti Teknologi MARA, Puncak Alam Campus
publishDate	2009
url	http://ir.uitm.edu.my/id/eprint/19414/ http://ir.uitm.edu.my/id/eprint/19414/ http://ir.uitm.edu.my/id/eprint/19414/7/AJ_M%20SHAHRIM%20AB%20KARIM%20JTHCA%20B%2009.pdf
first_indexed	2023-09-18T23:02:31Z
last_indexed	2023-09-18T23:02:31Z
_version_	1777418267528265728

Malaysia as a culinary tourism destination : international tourists’ perspective / M. Shahrim Ab. Karim, Bee-Lia Chua and Hamdin Salleh

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