Culinary tourism: Satisfaction with a culinary event utilizing importance-performance grid analysis

By Sylvia Smith, C. Costello. 2009

185 citations recorded by the source corpus.

Subfields: Food Science, Organizational Behavior and Human Resource Management, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/0d7261ccd360ba0ef41a9c1467adc381d306b6cf

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. M. Caber
2. T. Albayrak
3. Kurt Matzler
4. Wei-Jaw Deng

In Organizational Behavior and Human Resource Management

1. M. Caber
2. T. Albayrak
3. Kurt Matzler
4. Wei-Jaw Deng

In Sociology and Political Science

1. M. Caber
2. Kurt Matzler
3. T. Albayrak

Citations in the corpus

• Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans (2010, unknown): “…the restaurant and tourism industries to pay more attention to culinary tourists’ dining expectations (Cohen & Avieli, 2004; Kivela & Crotts, 2006; Nield, Kozak, & LeGrys, 2000; Okumus, Okumus, & McKercher, 2007; Quan & Wang, 2004; Ryu & Jang, 2006; Smith & Costello, 2009; Sparks et al., 2003).”
• Classification of the destination attributes in the content of competitiveness (by revised importance-performance analysis) (2012, methodology): “In the tourism literature, IPA was used for measuring the service quality, image and overall destination performance issues (Chu and Choi, 2000; Deng, 2007; Deng et al., 2008; Lee and Lee, 2009; Oh, 2001; O’Leary and Deegan, 2005; Smith and Costello, 2009; Wade and Eagles, 2003; Zhang and Chow, 2004”