臺灣博碩士論文加值系統

It is believed that travel dining forms an integral part of travel experience. Research interests into travel dining behavior are proliferating in the gastronomy tourism studies. The purpose of this study is to examine what factors affecting international tourists’ motivations in partaking local food in Taiwan. More specifically, this study adopts the concept of food neophobia to access tourists’ attitude towards local food. In addition, the push and pull theory was employed to investigate the motivational factors affecting tourists’ eating behavior in a tourist destination. A pilot study of 66 international students from Providence University was conducted prior to data collection in order to ensure the ease of comprehension, readability and scale reliability. The analysis of the questionnaires was conducted through factor analysis, ANOVA and simple regression. In total, 204 usable questionnaires were collected. Four push factors were identified: (1)Novelty, (2)Learning & Experience, (3)Escape, and (4)Health. Three pull factors were generated: (1)Accessible & food items, (2)Physical environment, and (3)Facilities. Additional analyses were utilized to recognize the relationship among in the motivation factors and food neophobia scores for different socio-demographic subgroups. It is believed that results of the present study will extend the understanding of tourist eating behavior in gastronomy tourism studies. In addition, findings of this study will assist destination marketers to appreciate the motivational factors of the tourists in partaking of local food thereby provide ultimate gastronomic products in catering to international tourists.

CHAPTER ONE 1
INTRODUCTION 1
1.1 Background of study 1
1.2 Problem statement 3
1.3 Research objectives 4
1.4 Significance of the study 5
1.5 Definitions 6
1.6 Organization of the thesis 6
CHAPTER TWO 7
LITERATURE REVIEW 7
2.1 Food and tourism 7
2.2 Tourist food preference and dining behavior 10
2.2.1 Food-related personality traits 10
2.2.2 Tourist dining behavior 12
2.3 Motivation studies in tourism 13
2.3.1 Travel career ladder 15
2.3.2 Authenticity seeking 16
2.3.3 Escape-seeking dichotomy 18
2.3.4 Push-pull factors in food 19
2.4 The influence of socio-demographic variables on food consumption behavior 22
2.5 The feature of food and beverage in Taiwan 23
CHAPTER THREE 29
RESEARCH METHODS 29
3.1 Research design 29
3.2 Research process 30
3.3 Sample selection and data collection 31
3.4 Questionnaire design 33
3.5 Reliability, validity and pilot study 37
3.6 Data analysis 38
CHAPTER FOUR 41
RESULTS 41
4.1 Respondent Profile 41
4.2 The important of dining experience in Taiwan 42
4.3 The important of push and pull factors 42
4.4 Factor groupings of push and pull motivations 45
4.5 Measurement of food neophobia scores and push and pull factors 50
4.6 Comparison of push and pull factors by demographic variable 52
CHAPTER FIVE 55
DISCUSSION AND CONCLUSION 55
5.1 Revisiting the research objectives 55
5.2 Applications of the study 60
5.3 Limitations and suggestions for future research 61
REFERENCES 63
Appendix A：Questionnaire 68
Appendix B：Questionnaire (Chinese version) 71

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