Ethnic food consumption intention at the touring destination: The national and regional perspectives using multi-group analysis

Hiram Ting, Kim-Shyan Fam, Jacky Cheah Jun Hwa, James E. Richard, Nan Xing

Research output: Contribution to journalArticlepeer-review

85 Citations (Scopus)

Abstract

Ethnic food is largely chosen to be consumed by tourists in order to better appreciate the local culture. An ethnic food experience has increasingly become a popular food activity for many tourists. Although the Dayaks are the largest indigenous group in Malaysia, little has been done to explicate Dayak food consumption intention from the tourists' perspective. The present study uses the theory of planned behaviour to investigate tourists’ intention to consume Dayak food when they visit Sarawak, Malaysia. Specifically, tourists from Peninsular Malaysia, Sabah, Singapore and Indonesia, are sampled to examine and compare consumption intention. A questionnaire-based survey was administered, and PLS-SEM was used to perform the path and multi-group analyses. While these tourists appear to share a lot in common in their consumption intention, they are different in terms of how they intend to consume Dayak food in Sarawak. The implications of the study are provided.
Original languageEnglish
Pages (from-to)518-529
Number of pages12
JournalTourism Management
Volume71
Early online date16 Nov 2018
DOIs
Publication statusPublished - Apr 2019

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