Food consumption value, food satisfaction, tourists’ happiness and behavioral intention toward Korean temple food

Datos Bibliográficos

ID21296563
AutoresHyeon-Mo Jeon (0000-0002-1354-9057, Dongguk University – WISE Department of Hotel, Tourism, and Foodservice Management), Ju-Hee Ko (0009-0004-0102-1695, Sangji University Department of Leisure and Recreation)
Año2026
Volumen128
Número1
Páginas152-170
Fecha de publicación2026-01-16
Peer ReviewedSí
Open AccessNo
TipoARTICLE
RevistaBritish Food Journal (JOURNAL)
Identificadores de la revistaISSN: 0007-070X • E-ISSN: 1758-4108
EditorialEmerald (PUBLISHER)
DOI10.1108/bfj-03-2025-0368
OpenAlexW4414126754
IdiomaEN
Referencias citadas69

Purpose This study aims to identify the relationship between variables by integrating foreign tourists’ consumption value, food satisfaction, happiness and behavioral intention toward Korean temple food (KTF). Design/methodology/approach The data used in this study were based on a sample size of 396 people who confirmed visiting a KTF restaurant in South Korea. Data were analyzed using confirmatory factor analysis and structural equation modeling. Findings Quality value had the greatest influence on food satisfaction, followed by health, epistemic, emotional and prestige value. There were positive relationships among food satisfaction, tourist happiness and behavioral intention. Originality/value Understanding the local food consumption value of foreign tourists is important for effective tourism behavior. However, the relationship between consumption value toward KTF, food satisfaction and tourist happiness remains unknown. This study is the first attempt to discuss these tourist behaviors

Consumer behaviour · Consumption (sociology) · Food consumption · Happiness · Prestige · Structural equation modeling · Tourism · Value (mathematics) · Consumer Behavior in Brand Consumption and Identification · Culinary Culture and Tourism · Nutrition, Health and Food Behavior