Pengaruh Co-Creative Tourism Experience terhadap Revisit Intention Pada Kuliner Karawang
Abstract
The purpose of this study is to ascertain the degree to which the co-creative tourist experience (X) affects on revisit intention (Y) in the Karawang culinary. The research uses a descriptive quantitative methodology and obtained samples from The 70 participants in the Karawang culinary tasters research served as the samples for the data processing, which was done using the SPSS program. Both primary and secondary data were collected by questionnaire distribution and literature reviews, respectively. employing correlation and regression analysis to analyze data. The result showed that The co-creative tourism experience variable partially influences the revisit intention variable favorably. The reliability score is 0.93, while the validity score is 0.235. The findings revealed that co-creative tourist experience had a 71.8% effect on revisit intention and a 28.2% influence on co-creative tourism experience. In other words, the study demonstrates that the co-creative tourism experience can positively affect the intention to return for culinary tourism in Karawang Regency. In order to enhance their offers and draw back customers, tourist places may benefit greatly from the information provided by this study.
Full Text:
PDFReferences
Ab Karim, S., & Chi, C. G. Q. (2010). Culinary tourism as a destination attraction: An empirical examination of destinations’ food image. Journal of Hospitality Marketing and Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
Abdullah, D., Jayaraman, K., & Kamal, S. B. M. (2016). A Conceptual Model of Interactive Hotel Website: The Role of Perceived Website Interactivity and Customer Perceived Value Toward Website Revisit Intention. Procedia Economics and Finance, 37(16), 170–175. https://doi.org/10.1016/s2212-5671(16)30109-5
Buonincontri, P., Morvillo, A., Okumus, F., & van Niekerk, M. (2017). Managing the experience co-creation process in tourism destinations: Empirical findings from Naples. Tourism Management, 62, 264–277. https://doi.org/10.1016/j.tourman.2017.04.014
Campos, A. C., Mendes, J., Valle, P. O. do, & Scott, N. (2017). Co-creating animal-based tourist experiences: Attention, involvement and memorability. Tourism Management, 63, 100–114. https://doi.org/10.1016/j.tourman.2017.06.001
Carvalho, M., Kastenholz, E., & Carneiro, M. J. (2021). Co-creative tourism experiences–a conceptual framework and its application to food & wine tourism. Tourism Recreation Research, 0(0), 1–25. https://doi.org/10.1080/02508281.2021.1948719
Foster, B., & Sidharta, I. (2019). A perspective from indonesian tourists: The influence of destination image on revisit intention. Journal of Applied Business Research, 35(1), 29–34. https://doi.org/10.19030/jabr.v35i1.10295
Kim, H., Stepchenkova, S., & Babalou, V. (2018). Branding destination co-creatively: A case study of tourists’ involvement in the naming of a local attraction. Tourism Management Perspectives, 28(January), 189–200. https://doi.org/10.1016/j.tmp.2018.09.003
Li, Y. Q., & Liu, C. H. (2020). Impact of cultural contact on satisfaction and attachment: mediating roles of creative experiences and cultural memories. Journal of Hospitality Marketing and Management, 29(2), 221–245. https://doi.org/10.1080/19368623.2019.1611516
Moon, H., & Han, H. (2018). Destination attributes in fluencing Chinese travelers ’ perceptions of experience quality and intentions for island tourism : A case of Jeju Island. Tourism Management Perspectives, 28(August), 71–82. https://doi.org/10.1016/j.tmp.2018.08.002
Pai, C., Kang, S., Liu, Y., & Zheng, Y. (2021). An examination of revisit intention based on perceived smart tourism technology experience. Sustainability (Switzerland), 13(2), 1–14. https://doi.org/10.3390/su13021007
Park, E., & Widyanta, A. (2022). Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42(April), 100964. https://doi.org/10.1016/j.tmp.2022.100964
Prayag, G., Gannon, M. J., Muskat, B., & Taheri, B. (2020). A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality. International Journal of Contemporary Hospitality Management, 32(7), 2453–2472. https://doi.org/10.1108/IJCHM-10-2019-0897
Rather, R. A. (2021). Journal of Destination Marketing & Management Demystifying the effects of perceived risk and fear on customer engagement , co-creation and revisit intention during COVID-19 : A protection motivation theory approach. Journal of Destination Marketing & Management, 20(February), 100564. https://doi.org/10.1016/j.jdmm.2021.100564
Shawn, S., & Feng, R. (2007). Temporal destination revisit intention : The effects of novelty seeking and satisfaction. 28, 580–590. https://doi.org/10.1016/j.tourman.2006.04.024
Sthapit, E., Chiappa, G. Del, Coudounaris, D. N., & Björk, P. (2020). Tourism experiences , memorability and behavioural intentions : a study of tourists in Sardinia , Italy. 75(3), 533–558. https://doi.org/10.1108/TR-03-2019-0102
Stone, M. J., Migacz, S., & Sthapit, E. (2022). Connections Between Culinary Tourism Experiences and Memory. Journal of Hospitality and Tourism Research, 46(4), 797–807. https://doi.org/10.1177/1096348021994171
Stone, M. J., Migacz, S., & Wolf, E. (2019). Beyond the journey: the lasting impact of culinary tourism activities. Current Issues in Tourism, 22(2), 147–152. https://doi.org/10.1080/13683500.2018.1427705
Stone, M. J., Soulard, J., Migacz, S., & Wolf, E. (2018). Elements of Memorable Food, Drink, and Culinary Tourism Experiences. Journal of Travel Research, 57(8), 1121–1132. https://doi.org/10.1177/0047287517729758
Susilawati, S., Falefi, R., & Purwoko, A. (2020). Impact of COVID-19’s Pandemic on the Economy of Indonesia. Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences, 3(2), 1147–1156. https://doi.org/10.33258/birci.v3i2.954
Vrontis, D., Basile, G., Tani, M., & Thrassou, A. (2021). Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples. Journal of Place Management and Development, 14(1), 5–18. https://doi.org/10.1108/JPMD-03-2020-0024
Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing and Management, 19(January), 100482. https://doi.org/10.1016/j.jdmm.2020.100482
Zhang, H., Wu, Y., & Buhalis, D. (2018). A model of perceived image, memorable tourism experiences and revisit intention. Journal of Destination Marketing and Management, 8(February), 326–336. https://doi.org/10.1016/j.jdmm.2017.06.004
DOI: https://doi.org/10.31294/jp.v21i2.16606
Copyright (c) 2023 Mochamad Faishal Burhanudin, Abdul Yusuf

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
dipublikasikan oleh LPPM Universitas Bina Sarana Informatika Jakarta
Jl. Kramat Raya No.98, Kwitang, Kec. Senen, Kota Jakarta Pusat, DKI Jakarta 10450

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License