Abstract:
Experience value is a popular variable under the theme of tourism. This variable is increasingly
interesting to be studied since there are various indicators and dimensions proposed by previous
researchers in illustrating this phenomenon. Culinary and tourism are closely related and are known
to play a major role in creating tourist satisfaction. This article offers the conceptual model design
and research propositions to expand knowledge related to tourists' behavior towards traditional
culinary in Indonesia. The concepts and constructs that have been arranged compile various variables
from different sources and research; hence, it is expected to provide an alternative model in the
formation of tourists' satisfaction and behavioral intention. The proposed proposition also states the
role of age variable on the relationships among variables in the model. This proposition and
conceptual model can provide theoretical insights, provide potential direction for managers, and have
the opportunity to become the basis for further research in the future |
