International tourist acceptance of Sabah’s gastronomy product. In: Current Issues in Hospitality and Tourism Research and Innovations. Taylor & Francis Group, London, pp. 377-381. ISBN 978-0-415-62133-5 (2012)
Abstract
Food and beverage expenditures amount to one-third of overall tourists expenditures of the global
tourism turnover. Without food, tourism industry will be like missing pieces from a puzzle. Food and tourism
have a close relationship and is a critical tourism resource besides accommodation and transportation. This study
focused tourist’s perception and experience on Sabah gastronomic product. Four phases includes in the study:
preliminary data gathering; framework building; pilot testing; then ended with, data collection and analysis.
Data were collected through administered questionnaires and distributed among the tourists who have consumed
Sabah gastronomic products around Kota Kinabalu. Series of statistical analysis were conducted which focused
on frequencies, means scores and standard deviation through descriptive statistics. Result indicated that Sabah gastronomic products are greatly accepted by most tourist and they agreed that these gastronomic products can be parts of tourist attraction
| Item Type: | Book Section |
|---|---|
| Keywords: | Food and Beverages, Tourist Behaviour, Gastronomy |
| Taxonomy: | By Subject > Hotel & Tourism Management > Culinary Arts and Gastronomy By Subject > Hotel & Tourism Management > Tourism Management |
| Local Content Hub: | Subjects > Hotel & Tourism Management |
| Depositing User: | Asrizam Awang Aman |
| Date Deposited: | 25 Nov 2021 07:46 |
| Last Modified: | 25 Nov 2021 07:46 |
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