ISSN: 2222-6990
Open access
Penang foods become one of the attractions for the foreign tourists to visit Penang. This study focuses on the relationship between quality and tourists’ satisfaction of Penang delicacies and revisit intention among foreign tourists. 82% response rate or a total of 328 questionnaires were completed by international tourists who visited Penang Island. The results revealed a positive relationship between quality, tourists’ satisfaction and revisit intention (R2=0.32, F Change=68.35, p<0.01**). This study contributes to the literature on the relationship between quality, satisfaction and revisit intention. From the practical perspectives, Penang Tourism Board and local authorities could use this finding as a means of enhancing the quality of Penang foods, hence attracting more tourists to visit this paradise island. Furthermore, business organizations and marketers could spend more resources on advertising Penang food, culture and ethnic events and community interactions. This study will also provide food managers more information on food quality, thus understanding international customer needs and wants.
Abdelhamied, H. (2011). Customers' perceptions of floating restaurants in Egypt. Anatolia, 22:01, 1-15. doi:10.1080/13032917.2011.556212
Al-Tit, A. A. (2015). The effect of service and food quality on customer satisfaction and hence customer retention. Asian Social Science, 11(23), 129-139
A. Zainal, Y. Atikahambar, M. N. Mohd Hafiz, A.N. Zali & M.Z. Kutut(2014).Examining Perceived Value and Satisfaction of Penang Delicacies in Predicting Tourists’ Revisit Intention, Proceedings of 4 th International Conference on Global Business Environment (ICGBE-2014) 60
Allan, M. (2016). Exploring the relationship between local food consumption and intentional loyalty. Revista de turism-studii si cercetari in turism, (21), 33-38.
Altunel, M. C., & Erkut, B. (2015). Cultural tourism in Istanbul: The mediation effect of tourist experience and satisfaction on the relationship between involvement and recommendation intention. Journal of Destination Marketing & Management, 4, 213–221.
Bujisic, M., Hutchinson, J., & Parsa, H. G. (2014). The Effects of Restaurant Quality Attributes on Customers Behavioural Intention, International Journal of Contemporary Hospitality Management, 26(8): 1270–1291, DOI 10.1108/ IJCHM-04-2013-0162
Canny, I. U. (2014). Measuring the mediating role of dining experience attributes on customer satisfaction and its impact on behavioral intentions of casual dining restaurant in Jakarta. International Journal of Innovation, Management and Technology, 5(1), 25-29
Chang, L. L. (2013). Influencing factors on creative tourists’’ revisiting intention: The roles of motivation, experience and perceived value (Doctoral dissertation, Clemson University).
Cho, H. S., Byun, B., & Shin, S. (2014). An examination of the relationship between rural tourists? satisfaction, revisitation and information preferences: A Korean case study. Sustainability, 6(9), 6293-6311.
Economic Planning Unit (EPU) (2015). Eleventh Malaysia Plan 2016-2020 Anchoring growth on people. Kuala Lumpur. Retrieved from http:.//www.epu.gov.my
Gagi?, S., Tešanovi?, D., & Jovi?i?, A. (2013). The vital components of restaurant quality that affect guest satisfaction. Turizam, 17(4), 166-176.
Ha, J. Y. and Jang, S.C. 2010. Perceived values, satisfaction, and behavioral intentions: The role of familiarity in Korean restaurants. International Journal of Hospitality Management 29: 520-529.
Jayarman, K., Lin, S. K., Guat, C. L., & Ong, W. L. (2010). Does Malaysian Tourism Attract Singaporeans to Revisit Malaysia? Journal of Business and Policy Research, 5(2), 159-179.
Jalis, M.H., Che, D., & Markwell, K., (2014). Utilising local cuisine to market Malaysia as a tourist destination. 5 th Asia Euro Conference 2014. Procedia - Social and Behavioral Sciences, 144 ( 2014 ) 102- 110
Kim, Y. H., Kim, M., & Goh, B.K., (2011). An examination of food tourist’s behavior: Using the modified theory of reasoned action. International Journal of Tourism Management, 32(2011), 1159-1165.
Kostas Kapiris (2012)Food Quality, Hellenic Center for Marine Research(H.C.M.R.).Institute of Marine Biological Resource s(I.M.B.R.), Athens,Greece. https://www.scribd.com Accessed on 27 August 2017, pp1-144.
Lee, Cheng-Fei. 2015. Tourist Satisfaction with Factory Tour Experience. International Journal of Culture,Tourism and Hospitality Research, 9(3), 261-277
Li XR, Lai C, Harrill R, Kline S, Wang L (2011) When east meets west: An exploratory study on Chinese outbound tourists’ travel expectations. Tourism Management 32(4), 741-749.
Majid, M. A. A., Alias, M. A. M., Samsudin, A., & Chik, C. T. (2016). Assessing Customer-Based Brand Equity Ratings in Family Restaurant. Procedia Economics and Finance 37, 183 – 189. doi:10.1016/S2212-5671(16)30111-3.
Mostafavi Shirazi, S. F., & Mat Som, A. P. (2010). Relationship Marketing and Community Involvement: Two Significant Factors for Tourism Strategies. In C.A. Brebbia & F.D. Pineda (Eds.), Sustainable Tourism IV (
In-Text Citation: (Atikahambar, Zainal, Rahayu, & Mokhtar, 2018)
To Cite this Article: Atikahambar, Y., Zainal, A., Rahayu, M., & Mokhtar, R. (2018). Quality of Food and Tourists’ Satisfaction of Penang Delicacies in Predicting Tourists’ Revisit Intention. International Journal of Academic Research in Business and Social Sciences, 8(12), 1606–1618.
Copyright: © 2018 The Author(s)
Published by Human Resource Management Academic Research Society (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode