The Effect of Food Quality, Authenticity, and Service Quality on Tourist Satisfaction and Loyalty in Culinary Tourism: A Quantitative Study of Experiential Value in Gastronomy Destinations
Keywords:
Meal quality, Restaurant quality, Food perceived qualityAbstract
This study analyzes the influence of meal quality, restaurant quality, and food perceived quality on the satisfaction and loyalty of culinary tourists, where previous studies have shown inconsistent findings regarding the mediation of experiential value. The main objective is to quantitatively test the influence of meal quality and restaurant quality on tourist satisfaction and loyalty, with food perceived quality and experiential value as mediators using the SEM-PLS model. The study uses a mixed-method approach: a systematic literature review (SLR) following the PRISMA and Kitchenham protocols to formulate hypotheses from Scopus literature (2010-2026), followed by a quantitative survey of 320 respondents visiting culinary visitors around Mahasaraswati University, Denpasar. Data were collected via a Likert 1-5 questionnaire adapting a tested scale (e.g., Namkung & Jang 2007 for meal quality, SERVQUAL for restaurant quality), with purposive sampling and online/face-to-face distribution. Analysis was conducted using PLS-SEM to test validity, reliability, causal pathways, mediation (bootstrapping), and moderation, ensuring statistical assumptions were met. Meal quality and restaurant quality significantly increase experiential value, satisfaction, and tourist loyalty through the mediation of food perceived quality and experiential value, with restaurant quality moderating the effect of meal quality. The main contribution is a new integrated model that combines the constructs of food-restaurant quality with experiential value mediation, filling the gap in sectoral studies and supporting the managerial strategy of gastronomic destinations in Indonesia
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