Travelling for Pahang heritage food: an analysis of food consumption model

Purpose: This study examines the impact of domestic tourist consumption values on heritage foods on behavioral intentions. Methods/Design/Approach: Quantitative design was used to distribute questionnaire surveys on online platforms. Pearson's analysis of the correlation and multi-regression...

Full description

Saved in:
Bibliographic Details
Main Authors: Kamarizzaman, Nur Assyiqin, Saad, Mazni
Other Authors: Mohd, Nur Shuhadah
Format: Book Chapter
Language:English
Published: Kulliyyah of Languages & Management (KLM) 2022
Subjects:
Online Access:http://irep.iium.edu.my/100453/7/100453_Travelling%20for%20Pahang%20heritage%20food.pdf
http://irep.iium.edu.my/100453/
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Universiti Islam Antarabangsa Malaysia
Language: English
id my.iium.irep.100453
record_format dspace
spelling my.iium.irep.1004532022-10-06T00:53:44Z http://irep.iium.edu.my/100453/ Travelling for Pahang heritage food: an analysis of food consumption model Kamarizzaman, Nur Assyiqin Saad, Mazni GT Manners and customs Purpose: This study examines the impact of domestic tourist consumption values on heritage foods on behavioral intentions. Methods/Design/Approach: Quantitative design was used to distribute questionnaire surveys on online platforms. Pearson's analysis of the correlation and multi-regression analysis was used to examine the relationship between the variables. Findings: Data collected from 161 domestic tourists in Malaysia aged 18 years and older who consumed and experienced heritage food in Pahang during their travels. The findings show that epistemological, quality, and emotional values have a significant relationship to behavioral intent. The epistemological value was the highest value that contributed to the behavioral intention of local tourists. Implication/Limitations: This study is important for developing food tourism and is putting more effort into preserving heritage food. This study's main limitation is that heritage food is only examined based on a single state, Pahang. Heritage food of other states has not been reviewed in this study. Kulliyyah of Languages & Management (KLM) Mohd, Nur Shuhadah Saad, Mazni 2022-10-01 Book Chapter PeerReviewed application/pdf en http://irep.iium.edu.my/100453/7/100453_Travelling%20for%20Pahang%20heritage%20food.pdf Kamarizzaman, Nur Assyiqin and Saad, Mazni (2022) Travelling for Pahang heritage food: an analysis of food consumption model. In: The Emerging Trends of Tourism and Travel in Malaysia. Kulliyyah of Languages & Management (KLM), Kulliyyah of Languages & Management (KLM) International Islamic University Malaysia, Edu Hub Pagoh, pp. 96-111.
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
topic GT Manners and customs
spellingShingle GT Manners and customs
Kamarizzaman, Nur Assyiqin
Saad, Mazni
Travelling for Pahang heritage food: an analysis of food consumption model
description Purpose: This study examines the impact of domestic tourist consumption values on heritage foods on behavioral intentions. Methods/Design/Approach: Quantitative design was used to distribute questionnaire surveys on online platforms. Pearson's analysis of the correlation and multi-regression analysis was used to examine the relationship between the variables. Findings: Data collected from 161 domestic tourists in Malaysia aged 18 years and older who consumed and experienced heritage food in Pahang during their travels. The findings show that epistemological, quality, and emotional values have a significant relationship to behavioral intent. The epistemological value was the highest value that contributed to the behavioral intention of local tourists. Implication/Limitations: This study is important for developing food tourism and is putting more effort into preserving heritage food. This study's main limitation is that heritage food is only examined based on a single state, Pahang. Heritage food of other states has not been reviewed in this study.
author2 Mohd, Nur Shuhadah
author_facet Mohd, Nur Shuhadah
Kamarizzaman, Nur Assyiqin
Saad, Mazni
format Book Chapter
author Kamarizzaman, Nur Assyiqin
Saad, Mazni
author_sort Kamarizzaman, Nur Assyiqin
title Travelling for Pahang heritage food: an analysis of food consumption model
title_short Travelling for Pahang heritage food: an analysis of food consumption model
title_full Travelling for Pahang heritage food: an analysis of food consumption model
title_fullStr Travelling for Pahang heritage food: an analysis of food consumption model
title_full_unstemmed Travelling for Pahang heritage food: an analysis of food consumption model
title_sort travelling for pahang heritage food: an analysis of food consumption model
publisher Kulliyyah of Languages & Management (KLM)
publishDate 2022
url http://irep.iium.edu.my/100453/7/100453_Travelling%20for%20Pahang%20heritage%20food.pdf
http://irep.iium.edu.my/100453/
_version_ 1746210130663309312