Factors affecting international tourists’ satisfaction of street food in Ho Chi Minh city
Main Article Content
Abstract
The purpose of this research is to explore the factors affecting international tourists’ satisfaction of street food in Ho Chi Minh city. This study used convenience samples with 203 international tourists in Ho Chi Minh city and employed linear regression analysis. The results indicated that all the factors affecting the international tourists’ satisfaction towards street food, ranked in order of importance are as follows: (i) food quality, (ii) food hygiene, (iii) food price, (iv) food variety, (v) attitude of staff, (vi) food environment, (vii) food information, and (viii) food heritage. Some policies are recommended to tourist agencies and authorities to improve international tourists’ satisfaction towards street food.
Article Details
Keywords
Street food, satisfaction, international tourist, Ho Chi Minh city
References
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2. Boyne, S., Williams, F., & Hall, D. R., 2002, On the trail of regional success: Tourism food production and the Isle of Arran Taste Trail, Tourism and Gastronomy, 91-114.
3. Chavarria, L. C. T., & Punawat Phakdee-auksorn., 2017, Understanding international tourists’ attitudes towards street food in Phuket, Thailand, Tourism Management Perspectives, 21, 66-73.
4. Cho, K., Park, S. and Joo, N., 2011, Study on a model of street vended food choices, Nutrition research and practice, 5 (5), 481-488.
5. CNN, 2017, Best 23 cities for street food from Miami to Tokyo. At link: [accessed on 13 October 2018]
6. Fields, K., 2002, Demand for the gastronomy tourism product: motivational factors, Tourism and gastronomy, 36-50.
7. Frochot, I., 2003, An analysis of regional positioning and its associated food images in French tourism regional brochures, Journal of Travel & Tourism Marketing, 14(3), 77-96.
8. Getz, D., 2000, Explore wine tourism: Management, development and destinations, New York: Cognizant Communication Corporation.
9. Hall, C. M., & Mitchell, R., 2002, Wine and Food tourism, Special Cases, 307-329.
10. Haven-Tang, C. & Jones, E., 2006, Using Local Food and Drink to Differentiate Tourism Destinations through a Sense of Place, Journal of Culinary Science & Technology, 4(4), 69-86.
11. Hendijani Babolian, R., 2016, Effect of food experience on tourist satisfaction: the case of Indonesia, International Journal of Culture, Tourism and Hospitality Research, 10(3), 272-282.
12. Hudson, S., 1999, Consumer behaviour related to tourism, Consumer behaviour in travel and tourism, 7-32.
13. Jalis, M. H., Zulfifly, M. I., Radzi, S. M. and Othman, Z., 2009, Gastronomy: an opportunity for Malaysian culinary educators, International Education Studies, 2 (2), 66-71.
14. Joo, N., Park, S., Lee, B., & Yoon, J., 2015, Importance-satisfaction analysis of street food sanitation and choice factor in Korea and Taiwan, Nutrition research and practice, 9(3), 296-303.
15. Karim, A., Shahrim, M., Lia, C. B., Aman, R., Othman, M., & Salleh, H., 2011, Food Image, Satisfation and Behaviorall Intentions: The case of Malaysia’s Portugese Cuisine, International CHRIE Conference-Refereed Track, 13, 141-146.
16. Kim, Y. & A. Eves, 2016, Measurement equivalence of an instrument measuring motivation to consume local food: a crosscultural examination across British and Korean, Journal of Hospitality and Tourism Research, 40(5), 634-652.
17. Kivela, J. J. and Crotts, J. C., 2006, Tourism and gastronomy: gastronomy’s influence on how tourists experience a destination, Journal of Hospitality & Tourism Research, 30 (3), 354-377.
18. Le Chi Cong and Dong Xuan Dam, 2016, Effect of the local food on tourist’s satisfaction: A case study with international tourists to Nha Trang, Economy and Development, 224 (2-2016), 88-99.
19. Lysaght, P., 1998, Food and the traveller introduction, In Food and the traveller, migration, immigration, tourism and ethnic food, 11-20.
20. Marras, S. R., 2014, Comparative analysis of legislative approaches to street food in South American metropolises, Street food, Culture, economy, health and governance, 15-45.
21. Miller, J. E., Hayes, D. K., & Dopson, L. R., 2008, Food and beverage cost Control (4th ed), New York: John Wiley.
22. Nguyen Dinh Tho, 2012, The methods of scientific research in business, Social Labor Publishing House.
23. Parasuraman, A., Berry, L. I., & Zeithaml, V. A., 1994, Reassessment of Expectations as a Comparison Standard in Measuring Service Quality: Implications for Further Research, Journal of Marketing, 58(1), 111-124.
24. Quan, S., & Wang, N., 2004, Towards a structural model of the tourist experience: An illustration from food experiences in tourism, Tourism Management, 25(3), 297-305.
25. Rusher, K., 2003, The Bluff oyster festival and regional economic development:
festivals as culture commodified, Food tourism around the world: Development, management and markets, 192-205.
26. Sims, R., 2009, Food, Place and Authenticity: Local Food and the Sustainable Tourism Experience, Journal of Sustainable Tourism, 17(3), 321-336.
27. Trunfio, M., Petruzzellis, L., & Nigro, C., 2006, Tour operators and alternative tourism in Italy, International Journal of Contemporary Hospitality Management, 18(5), 426 - 438.
28. General Statistics Office of Vietnam, 2017, Results of tourist expenditure survey in the period 2003 - 2015, Statistical publishing house – 2017.
29. Walker, J. R., 2007, The restaurant from concept to operation, New Jersey: John Wiley.
30. Yusuf, M., 2017, Measuring Tourist’s Motivations for Consuming Local Angkringan Street Food in Yogyakarta, Indonesia, Journal of Indonesian Tourism and Development Studies, 5(2), 121-133.