Modeling the factors shaping culinary tourism and its impact on the loyalty of tourists case tourist of the Esfahan city

Subject Areas :

Mohsen Shaterian ¹ , Seyed Hojjat Mousavi ² , Sedigheh Kiani salmi ³ , Mina Zarei ⁴

1 - دانشیار گروه جغرافیا و اکوتوریسم، دانشگاه کاشان، کاشان، ایران
2 - Department geography and ecotourism, university of kashan
3 - Department geography and ecotourism
4 - Master student of ecotourism, Kashan university, Kashan, Iran.

Received: 2017-09-24 Accepted : 2018-03-14 Published : 2018-04-21

Keywords: Modeling, Isfahan, Culinary tourism, tourist loyalty, Foreign tourists,

Abstract :

The exciting term of culinary tourism as a beneficial, new and profitable tourist product, in the last century, cause significant changes and developments in the world tourism industry. The purpose of this study was to model the factors shaping culinary tourism and its effect on the loyalty of tourists in the city of Isfahan, In this regard, internal and external tourists of Isfahan are considered as statistical community. The sample size was determined using the Cochran formula and 384 tourists were calculated which 246 and 138 internal and external tourists were questioned. The research is applied in terms of purpose and in terms of method is analytical - descriptive.To promote the research, library studies and past researches of different countries were used and a 5 item Likert scale questionnaire the reliability and validity of which was tested in recent researches was used after being admitted by experts. For the test validity experts' judgment method and for the test reliability Cronbach's alpha coefficient was used. After doing data collection and classifying them by SPSS software. The modeling was also performed using the software AMOS. The results of structural equation modeling shows that knowledge and Recognition of tourists from indigenous foods in Isfahan has a significant effect on tourism loyalty with a value of 0.26. Also, positive attitude towards native foods in Isfahan with a factor of 0.22 has a significant effect on the desire to re-experience culinary tourism and the use of traditional foods from Isfahan.

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