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Perceptions and preferences for Asian ethnic foods
Abstract   Peer reviewed

Perceptions and preferences for Asian ethnic foods

Kye-Hong Min and Timothy J Lee
Conference Proceedings of the 4th AHTMM Conference, pp.67-68
Advances in Hospitality and Tourism Marketing and Management Conference, 4th (Mauritius, Africa, 25-Jun-2014–27-Jun-2014)
2014
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http://www.ahtmm.com/wp-content/uploads/2016/08/Conference-Proceedings.pdfView
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Abstract

Tourism consumer perception food preference Asian ethnic foods Australia
This study compared the perceptions and preferences for six types of Asian foods to provide strategic information for relevant marketing. The data were collected from 403 customers at 27 ethnic restaurants in Brisbane, Australia. The results are summarized into three aspects. First, the behavioral aspect shows that the most popular restaurant type was Chinese. Research participants had Asian foods once or twice a week and obtain information mainly from word-of-mouth. Second, Asian foods were perceived as using flavorsome, tasty, nicely textured, and vegetable-based ingredients. People perceived pairs of countries as similar, Korea-Japan, Vietnam-China and India-Thailand. Finally, the preference for food from the six countries was ranked in descending order as follows: Chinese, Japanese, Thai, Korean, Indian, and Vietnamese. The results may be useful not only for developing marketing strategies for relevant industries, but also for the governments and practitioners who experience a continuous influx of tourists from many Asian countries.

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