Liang Xiaoxin, Victor Wee Eng Lye, Stephanie Chuah Hui-Wen

Abstract: The seafood and gourmet tourism city has attracted much attention due to its rich and diverse seafood and unique food culture, making it an ideal destination for tourists. Grounded on the Tourism Destination Competitiveness and Attractiveness (TDCA) model proposed by Vengesayi (2003), we constructed an integrated model that comprises destination intrinsic factors and tourists’ food preferences to examine tourists’ intention to revisit seafood destinations. Tourist satisfaction and destination attractiveness were proposed as the mediators in these relationships. The proposed model extends the TDCA model to the seafood gastronomy tourism context and provides practical implications for destination management organisations (DMOs) in crafting better marketing strategies and gastronomic tourism products.

Keywords: Gastronomic tourism, food culture, food preference, revisit intention, destination attractiveness, tourist satisfaction