References
- Ab Karim, S. M., Chua, L. B., & Salleh, H. (2009). Malaysia as a culinary tourism destination: International tourists’ perspective. Journal of Tourism, Hospitality & Culinary Arts, 1(33), 63–78.
- Adongo, C. A., Anuga, S. W., & Dayour, F. (2015). Will they tell others to taste? International tourists’ experience of Ghanaian cuisines. Tourism Management Perspectives, 15, 57–64.
- Allen, P., & Hinrichs, C. (2007). Buying into ‘buy local’: Engagements of United States local food Initiatives. Alternative Food Geographies: Representation and Practice, 4(2), 255–272.
- Amin, M. R., & Roy, B. (2016). Factors influencing tourists’ perceptions towards Bangladeshi foods. European Journal of Business and Management, 8(20), 63–74.
- Amuquandoh, F. E. (2011). International tourists’ concerns about traditional foods in Ghana. Journal of Hospitality and Tourism Management, 18(1), 1–9.
- Amuquandoh, F. E., & Asafo-Adjei, R. (2013). Traditional food preferences of tourists in Ghana. British Food Journal, 115(7), 987–1002.
- Ares, G., & Gambaro, A. (2007). Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods. Appetite, 49(1), 148–158.
- Asiegbu, I. F., Powei, D. M., & Iruka, C. H. (2012). Consumer attitude: Some reflections on its concept, trilogy, relationship with consumer behaviour, and marketing implications. European Journal of Business and Management, 4(13), 38–50.
- Badarneh, M. B., & Som, A. P. M. (2011). Factors influencing tourists’ revisit behavioural intentions and loyalty. International Journal of Business and Management, 7(4), 4–26.
- Bondzi-Simpson, A. (2015). Will the chef serve this? Insights on placing Ghanaian dishes on the hotel menu. Oguaa Journal of Social Sciences, 7(3), 26–42.
- Bondzi-Simpson, A., & Ayeh, J. A. (2017). Serving indigenous dishes in hotels: An inquiry into the conative response of menu decision makers. International Journal of Hospitality Management, 67, 115–124.
- Bondzi-Simpson, A., & Ayeh, J. K. (2019). Assessing hotel readiness to offer local cuisines: A clustering approach. International Journal of Contemporary Hospitality Management, 31(2), 998–1020.
- Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2010). Food preferences of Chinese tourists. Annals of Tourism Research, 37(4), 989–1011.
- Chang, R. C. Y., Kivela, J., & Mak, A. H. N. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32(2), 307–316.
- Chen, M. F. (2007). Consumer attitudes and purchase intentions in relation to organic foods in Taiwan: Moderating effects of food-related personality traits. Food Quality and Preference, 18(7), 1008–1021.
- Chi, C., & Qu, H. (2008). Examining the structural relationship of destination image, tourist satisfaction and destination loyalty: An integrated approach. Tourism Management, 29(4), 624–636.
- Chin, W. W. (1998). The partial least squares approach to structural equation modelling. In G. A. Marcoulides (Ed.), Modern methods for business research (pp. 295–358). Mahwah, NJ: Lawrence Erlbaum Associates.
- Cohen, E., & Avieli, N. (2004). Food and tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
- Cohen, J. (1988). Statistical power analysis for the behavioural sciences. Hillsdale, NJ: Lawrence Erlbaum Associates.
- Cooke, L. J., Haworth, C. M. A., & Wardle, J. (2007). Genetic and environmental influences on children’s food neophobia. The American Journal of Clinical Nutrition, 86(2), 428–433.
- Diamantopoulos, A., & Winklhofer, H. (2001). Index construction with formative indicators: An alternative to scale development. Journal of Marketing Research, 38(2), 269–277.
- Dimitrovski, D., & Crespi-Vallbona, M. (2017). Role of food neophilia in food market tourists’ motivational construct: The case of La Boqueria in Barcelona, Spain. Journal of Travel & Tourism Marketing, 34(4), 475–487.
- Field, A. (2009). Discovering statistics using SPSS (3rd ed.). London: SAGE Publications.
- Fornell, C., & Larcker, D. F. (1981). Structural equation models with unobservable variables and measurement error: Algebra and statistics. Journal of Marketing Research, 18(3), 328–388.
- Gálvez, J. C. P., Granda, M. J., López-Guzmán, T., & Coronel, J. R. (2017). Local gastronomy, culture and tourism sustainable cities: The behavior of the American tourist. Sustainable Cities and Society, 32, 604–612.
- Geisser, S. (1974). A predictive approach to the random effect model. Biometrika, 61(1), 101–107.
- Gold, A. H., Malhotra, A., & Segars, A. H. (2001). Knowledge management: An organizational capabilities perspective. Journal of Management Information Systems, 18(1), 185–214.
- Hair, J. F., Ringle, C. M., & Sarstedt, M. (2011). PLS-SEM: Indeed a silver bullet. Journal of Marketing Theory and Practice, 19(2), 139–151.
- Hawkins, D. I., Best, R. J., & Coney, K. A. (2001). Consumer behaviour: Building marketing strategy. Boston, NY: Irwin McGraw-Hill.
- Hendis, M. (2013). Mountaineering adventures on the African continent: Mountaineering adventures to Africa’s high summits: Why do Norwegian tourists travel to Mt. Kilimanjaro in Tanazania and the Mt. Margherita in Uganda? (Master’s thesis, Norwegian School of Sport Sciences). Retrieved from https://www.brage.bibsys.no/xmlui/handle/11250/171866
- Henseler, J., Ringle, C. M., & Sarstedt, M. (2015). A new criterion for assessing discriminant validity in variance-based structural equation modeling. Journal of the Academy of Marketing Science, 43(1), 115–135.
- Henseler, J., Ringle, C. M., & Sinkovics, R. R. (2009). The use of partial least squares path modeling in international marketing. In R. R. Sinkovics & P. N. Ghauri (Eds.), Advances in international marketing (Vol. 20, pp. 277–320). Bingley: Emerald.
- Hjalager, A. M., & Richards, G. (Eds.). (2002). Tourism and gastronomy. London: Routledge.
- Hsu, C. L., & Chen, M. C. (2014). Explaining consumer attitudes and purchase intentions toward organic food: Contributions from regulatory fit and consumer characteristics. Food Quality and Preference, 35, 6–13.
- Hsu, F. C., Robinson, R. N., & Scott, N. (2018). Traditional food consumption behaviour: The case of Taiwan. Tourism Recreation Research, 43(4), 456–469.
- Hu, L. T., & Bentler, P. M. (1998). Fit indices in covariance structure modeling: Sensitivity to under parameterized model misspecification. Psychological Methods, 3(4), 424–453.
- Jalis, M. H., Zahari, M. S., Zulkifly, M. I., & Othman, Z. (2009). Malaysian gastronomic tourism products: Assessing the level of their acceptance among the western tourists. South Asian Journal of Tourism and Heritage, 2(1), 31–44.
- Jang, S., Ha, A., & Silkes, C. A. (2009). Perceived attributes of Asian foods: From the perspective of the American customers. International Journal of Hospitality Management, 28(1), 63–70.
- Jarvis, C. B., MacKenzie, S. B., & Podsakoff, P. M. (2003). A critical review of construct indicators and measurement model misspecification in marketing and consumer research. Journal of Consumer Research, 30(2), 199–218.
- Ji, M., Wong, I. A., Eves, A., & Scarles, C. (2016). Food-related personality traits and the moderating role of novelty-seeking in food satisfaction and travel outcomes. Tourism Management, 57, 387–396.
- Kaiser, H. F. (1974). An index of factorial simplicity. Psychometrika, 39, 31–36.
- Kim, Y. G., Eves, A., & Scarles, C. (2009). Building a model of local food consumption on trips and holidays: A grounded theory approach. International Journal of Hospitality Management, 28(3), 423–431.
- Kim, Y. G., Suh, B. W., & Eves, A. (2010). The relationships between food-related personality traits, satisfaction, and loyalty among visitors attending food events and festivals. International Journal of Hospitality Management, 29(2), 216–226.
- Kivela, J., & Crotts, J. C. (2009). Understanding travellers’ experience of gastronomy through etymology and narration. Journal of Hospitality & Tourism Research, 33(2), 161–192.
- Kwun, J. W. D., & Oh, H. (2006). Past experience and self-image in fine dining intentions. Journal of Foodservice Business Research, 9(4), 3–23.
- Okumus, B., Okumus, F., & Mckercher, B. (2007). Incorporate local and international cuisine in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261.
- Omar, S. R., Ab Karim, M. S., & Omar, S. N. (2015). Exploring international tourists’ attitudes and perceptions: In characterizing Malaysian heritage food (MHF) as a tourism attraction in Malaysia. International Journal of Social Science and Humanity, 5(3), 321–329.
- Pliner, P., & Hobden, K. (1992). Development of a scale to measure the trait of food neophobia in humans. Appetite, 19(2), 105–120.
- Plog, S. (2001). Why destination area rise and fall in popularity: An update of a Cornell quarterly classic. Cornell Hotel and Restaurant Administration Quarterly, 42(3), 13–24.
- Rifai, T. (2019). Facts and stats. Retrieved from http://www.wysetc.org
- Ringle, C. M., Wende, S., & Becker, J. M. (2015). SmartPLS 3. Boenningstedt: SmartPLS GmbH. Retrieved from http://www.smartpls.com
- Ryu, K., & Han, H. (2010). Predicting tourists’ intention to try local cuisine using a modified theory of reasoned action: The case of New Orleans. Journal of Travel and Tourism Marketing, 5, 491–506.
- Sarstedt, M., Hair, J. F., Ringle, C. M., Thiele, K. O., & Gudergan, S. P. (2016). Estimation issues with PLS and CBSEM: Where the bias lies. Journal of Business Research, 69(10), 3998–4010.
- Schiffman, L. G., & Kanuk, L. L. (2004). Consumer behaviour (8th ed.). Upper Saddle River, NY: Pearson Education.
- Sengel, T., Karagoz, A., Cetin, G., Dincer, F. I., Ertugral, S. M., & Balık, M. (2015). Tourists’ approach to local food. Procedia-Social and Behavioural Sciences, 195, 429–437.
- Seo, S., Kim, O. Y., Oh, S., & Yun, N. (2013). Influence of informational and experiential familiarity on image of local foods. International Journal of Hospitality Management, 34(2), 295–308.
- Shalini, D., & Duggal, S. (2014). A review on food tourism quality and its associated forms around the world. African Journal of Hospitality, Tourism and Leisure, 4(2), 1–12.
- Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behaviour and food choices. Food Quality and Preference, 30(2), 293–298.
- Stone, M. (1974). Cross-validatory choice and assessment of statistical predictions. Journal of the Royal Statistical Society, 36, 111–147.
- Teo, T. S. H., Srivastava, S. C., & Jiang, L. (2008). Trust and electronic government success: An empirical study. Journal of Management Information Systems, 25(3), 99–132.
- Tse, P., & Crotts, J. C. (2005). Antecedents of novelty seeking: International visitors’ propensity to experiment across Hong Kong’s culinary traditions. Tourism Management, 26(6), 965–968.
- Verbeke, W., & Lopez, G. P. (2005). Ethnic food attitudes and behaviour among Belgians and Hispanics living in Belgium. British Food Journal, 107(11), 823.
- Wijaya, S. (2014). Encounters with local food: The culinary experiences of international visitors in Indonesia (Doctoral dissertation). Victoria University. Retrieved from http://vuir.vu.edu.au/25865/1/Serli%20Wijaya.pdf
- Yip, L., & Jassen, M. (2015). How do consumers perceive organic food from different geographic origins? Evidence from Hong Kong and Shanghai. Journal of Agriculture and Rural Development in the Tropics and Subtropics (JARTS), 116(1), 71–84.