The Street Food Paradox
Risk, Attraction, and the Quest for Culinary Satisfaction
Bibliographic Data
| ID | 22359672 |
|---|---|
| Authors | Iston Dwija Utama (0000-0002-1503-0814, Padjadjaran University), Diana Sari (0000-0002-2984-3605, Padjadjaran University), Arief Helmi (0000-0003-3781-4852, Padjadjaran University), Agung Yoga Sembada (0000-0001-7385-6094, Swinburne University of Technology) |
| Year | 2025 |
| Volume | 4 |
| Issue | 2 |
| Publication date | 2025-01-18 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ecohumanism (JOURNAL) |
| Journal identifiers | ISSN: 2752-6798 • E-ISSN: 2752-6801 |
| Publisher | Creative Publishing House (PUBLISHER • GB) |
| DOI | 10.62754/joe.v4i2.5923 |
| OpenAlex | W4406560603 |
| Language | EN |
| References cited | 28 |
This study investigates the influence of perceived risks and motivations on tourist behavior and satisfaction in Indonesia's street food tourism context. Using a quantitative method with stratified random sampling and using Structural Equation Modeling (SEM), it analyzes data from tourists in Indonesia's urban street food settings. The findings indicate that perceived risks do not directly inhibit tourists' behavioral intentions but significantly affect both push and pull motivations, suggesting that risks can both discourage and strengthen the street food tourism experience. Contrary to some prior studies, pull motivation does not directly impact behavioral intention but significantly influences satisfaction, highlighting the importance of external factors like ambiance and authenticity. Push motivation, conversely, has a notable effect on behavioral intention, pull motivation, and satisfaction. A strong correlation between satisfaction and behavioral intention is observed, emphasizing satisfaction's key role in predicting future tourist behaviors. The study also discusses its limitations and suggests directions for future research
Advertising · Attraction · Business · Culinary Culture and Tourism · Food Safety and Hygiene · Philosophy · Psychology
Latent Variable Path Modeling with Partial Least Squares
Factors influencing tourist food consumption
Discriminant validity testing in marketing
Consistent Partial Least Squares Path Modeling1
Experiential value in branding food tourism
Reporting reliability, convergent and discriminant validity with structural equation modeling
Bridging Design and Behavioral Research With Variance-Based Structural Equation Modeling
Tourism and Gastronomy
Predicting environmentally friendly eating out behavior by value-attitude-behavior theory
Demystifying the role of causal-predictive modeling using partial least squares structural equation modeling in information systems research
Effects of Interpretive Guiding Outcomes on Tourist Satisfaction and Behavioral Intention
Assessing measurement model quality in PLS-SEM using confirmatory composite analysis
Cutoff criteria for fit indexes in covariance structure analysis
Application of the extended theory of planned behavior to street-food consumption
Antecedents of Tourists’ Loyalty to Mauritius
Resilience refused. Wasted potentials for improving food security in Dhaka
Millennials’ perception of safety and hygiene measures, perceived health risk, satisfaction and behavioural intention at upscale restaurants amid Covid-19 pandemic
Investigating the Push and Pull Motivation of Visiting Domestic Destinations in China
Validating a multidimensional perspective of brand equity on motivation, expectation, and behavioural intention
An examination of the effects of motivation and satisfaction on destination loyalty
Construction and validation of a scale to measure tourist motivation to consume local food
The influence of push and pull factors at Korean national parks
Motivations for pleasure vacation
Quality, satisfaction and behavioral intentions
Significance tests and goodness of fit in the analysis of covariance structures
Gastronomic satisfaction of the tourist
Indonesian food culture mapping
| Citation velocity | historical |
|---|---|
| Highly cited | No |