Determining the attributes of gastronomic tourism experience: Applying impact-range performance and asymmetry analyses

Stephen Pratt, Wantanee Suntikul, Elizabeth Agyeiwaah

Research output: Journal article publicationJournal articleAcademic researchpeer-review

6 Citations (Scopus)

Abstract

Cooking classes are a good example of third-generation gastronomic tourism experiences. It is important to determine which cooking class experience attributes are important to participants and assess the performance of these experiences. We assess the importance and performance of cooking class experiences and their impact on overall satisfaction. We first apply the conventional importance-performance analysis approach, critically assessing the shortcomings of this approach. Next, we use three-factor customer satisfaction theory with the alternative approaches of impact range-performance analysis and impact-asymmetry analysis to determine these impacts. The findings have marketing and operational implications by identifying which cooking class experience attributes to highlight and deliver.

Original languageEnglish
Pages (from-to)564-581
Number of pages18
JournalInternational Journal of Tourism Research
Volume22
Issue number5
DOIs
Publication statusPublished - 1 Sep 2020

Keywords

  • cooking class experience
  • impact asymmetry analysis
  • impact range performance analysis
  • importance-performance analysis
  • Thailand

ASJC Scopus subject areas

  • Geography, Planning and Development
  • Transportation
  • Tourism, Leisure and Hospitality Management
  • Nature and Landscape Conservation

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