Intention to Experience Local Cuisine in a Travel Destination: The Modified Theory of Reasoned Action

By Kisang Ryu, S. Jang. 2006

306 citations recorded by the source corpus.

Subfields: Food Science, Marketing, Sociology and Political Science

View Paper: https://www.semanticscholar.org/paper/89a50f4eef6436caea7d1f6e5a85e364dbd5f10b

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Citations in the corpus

The Roles of Attitude, Subjective Norm, and Perceived Behavioral Control in the Formation of Consumers’ Behavioral Intentions to Read Menu Labels in the Restaurant Industry (2013, result): “The finding is consistent with previous studies (supported in Chang, 1998; Han et al., 2010; Oliver and Bearden, 1985; Ryu and Jang, 2006; Taylor and Todd, 1995; Vallerand et al., 1992).”
The effects of perceived authenticity, information search behaviour, motivation and destination imagery on cultural behavioural intentions of tourists (2011, background): “Ryu and Jang (2006) found a positive causal relationship between past behaviour and tourists’ intention to consume the local cuisine at travel destinations.”
Predicting Tourists' Intention to Try Local Cuisine Using a Modified Theory of Reasoned Action: The Case of New Orleans (2010, methodology): “It was based on surveys used in previous studies (Ajzen & Fishbein, 1980; Bagozzi et al., 2000; Cheng, Lam, & Hsu, 2006; Fishbein & Ajzen, 1975; Hee, 2000; Ryu & Jang, 2006).”
Tackling the Complexity of the Pro-environmental Behavior Intentions of Visitors to Turtle Sites (2019, background): “…also tried to modify, extend, or merge the relevant theories to present a more pragmatic theory to describe their proposed conceptual models that simulate PEBs (e.g., Han 2014, 2015; Hsu and Huang 2012; Kiatkawsin and Han 2017; Kim and Han 2010; López-Mosquera and Sánchez 2012; Ryu and Jang 2006).”
Factors influencing tourist food consumption. (2012, background): “…consumption are largely related to the areas of food service (Nield et al., 2000; Sheldon & Fox, 1988), local food consumption (Kim et al., 2009; Ryu & Jang, 2006; Torres, 2002), food and gastronomic experiences in tourism (Chang et al., 2011; Kivela & Crotts, 2006, 2009), food as a form of…”
The role of attitude, subjective norm, perceived behavioral control, and moral norm in the intention to purchase local food products (2016, result): “Later, a path from subjective norm to attitude was added in the TPB model in a number of empirical studies and the results confirmed that the path was significant and necessary to increase the explanatory power of the model (e.g., Han & Kim, 2010; Ryu & Jang, 2006).”
Extending the Theory of Planned Behavior: Visa Exemptions and the Traveller Decision-making Process (2011, methodology): “…important compared to subjective norm (e.g. destination choice, culinary tourism and leisure choice) (e.g. Ajzen and Driver 1992; Lam and Hsu 2004; Ryu and Jang 2006), previous studies indicated that the subjective norm was the most important construct in explaining individual’s moral/unethical…”
Destination food image and intention to eat destination foods: a view from Korea (2017, background): “Impressive food experiences in a tourism destination can yield a high level of satisfaction among tourists, improving food/ national image, and in turn influencing tourists to visit again (Kivela & Crotts, 2006; Rittichainuwat, Qu, & Leong, 2003; Ryu & Jang, 2006).”
Predicting green product consumption using theory of planned behavior and reasoned action (2016, methodology): “Attempts have been made by researchers to refine TRA/TPB frameworks by adding/altering relevant variables to enhance the explanatory power of these models (Ryu and Jang, 2006; Han et al. 2010).”