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Investigating the tourism experience of Thai cooking classes: An application of Larsen's three-stage model

Suntikul, Wantanee and Agyeiwaah, Elizabeth and Huang, Wei-Jue and Pratt, Stephen (2020) Investigating the tourism experience of Thai cooking classes: An application of Larsen's three-stage model. Tourism Analysis, 25 (1). pp. 107-122. ISSN 1083-5423

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    Abstract

    Cooking classes have emerged as popular activities for international tourists seeking to learn and participate in Thai culinary culture. Applying Larsen’s psychological three-stage model for understanding the tourism experience, this study identifies motivational and experiential factors of tourists’ participation in cooking classes, and their subsequent behavioral intentions. Drawing on functional motivational theory and Pine and gilmore’s experience economy concept, a quantitative instrument is developed to survey 300 tourist participants in cooking classes in Chiang Mai, Thailand. results suggest that the top-most motivational factor for participation in cooking classes is socioutilitarian needs—a combination of social and utilitarian items, whereas the top-most experiential factor is “Ent-escapist”—a combination of Pine and gilmore’s entertainment and escapist realms. The results indicate that both the motivational and the experiential facets of cooking clases are influenced by a combination of factors. These findings offer implications for the marketing of cooking class products by destination management organizations.

    Item Type: Journal Article
    Subjects: H Social Sciences > H Social Sciences (General)
    Divisions: Faculty of Business and Economics (FBE) > School of Tourism and Hospitality Management
    Depositing User: Stephen Pratt
    Date Deposited: 22 Apr 2020 14:59
    Last Modified: 22 Apr 2020 14:59
    URI: http://repository.usp.ac.fj/id/eprint/12094
    UNSPECIFIED

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