首页 > 新闻资讯 > 学术讲座

光华讲坛—美国华盛顿州立大学Dogan Gursoy 教授:Examining diners’ decision-making of local food purchase: the role of menu stimuli and involvement

发布时间:2017-03-10

查看次数:343

时间: 2017年03月14日14:00-16:00

地点:通博楼教学区TB103

  题:Examining diners’ decision-making of local food purchase: the role of menu stimuli and involvement 

主讲人:美国华盛顿州立大学Dogan Gursoy 教授

主持人:工商管理学院 施思副教授

  间:2017314日(星期二)下午14:0016:00

  点:通博楼教学区TB103

主办单位:工商管理学院、科研处

主讲人简介:

Dogan Gursoy教授是酒店业与旅游研究领域中成果最丰硕的专家之一。他在业界的排名始终保持在前十。他所发表的多篇文章都被高频引用。针对旅游效应和居民支持展开的研究也显著影响了相关研究领域专家的观点。这些卓越研究令他获得了多项研究资金,同时也使他获得了中国和其他几个国家大学的学术讲座邀请。Gursoy教授也获得了数项国际研究基金的赞助,支持他展开马来西亚的生态旅游、巴西的世界杯效应等诸多研究议题。

内容提要:

This study explores the influence of disclosing local food cues on destination restaurant menus on travelers’ and residents’ decision-making. A 2 (diner type: traveler vs. resident) by 3 (menu stimulus: visual vs. verbal vs. control) by 2 (involvement with local food: low vs. high) scenario-based design was administered to 830 U.S. consumers. The results reveal that providing local producer’s information does not necessarily increase diners’ attitudes and purchase intentions when excluding the effects of diner type and involvement. Travelers’ attitudes and purchase intentions are more favorable in response to visual and control stimuli (vs. verbal); while residents respond more favorably to a verbal stimulus (vs. visual and control). A significant three-way interaction effect is identified. In the low-involvement group, travelers’ reactions towards three menu stimuli significantly differ from that of residents. However, both travelers and residents respond equally towards three menu stimuli in the high-involvement group.