摘要
桂菜底蕴深厚,但发展缓慢。文章在参考相关文献和研究的基础上,构建游客感知下桂菜体验质量评价20个指标,运用统计分析和IPA分析法,对桂菜游客满意度进行研究。研究发现游客对桂菜的总体满意度不高,绝大部分评价指标的重要性和满意度差异显著,其中涉及菜品质量、服务与宣传、就餐环境与价格等维度下的8个指标有待重点改善。建议从凸显八桂食材优势,提升菜品质量;打造特色风味,突出饮食文化;加强营销宣传,提高知名度;加强餐饮市场管理,健全菜品标准体系等方面提升桂菜旅游体验满意度,进一步推动桂菜产业发展。
The tradition of Guangxi cuisine is rich in history,yet its evolution has been relatively slow.With reference to relevant literature and research,this study constructs 20 indicators for the evaluation of the experience quality of Guangxi cuisine under tourists'perception,and studies tourists'satisfaction of Guangxi cuisine by using statistical analysis and IPA analysis.The study revealed that the overall satisfaction of tourists with Guangxi cuisine was not high.Furthermore,the importance and satisfaction of the majority of the evaluation indicators were found to be significantly different.Among the identified shortcomings are eight indicators,the majority of which relate to the quality of the dishes,the service provided,publicity,the dining environment and the price.It is recommended that the advantages of Guangxi ingredients be highlighted,the quality of dishes be improved,special flavors be created,the food culture be highlighted,marketing and publicity be strengthened,and reputation be improved.Besides,the management of the catering market should be strengthened,and the standard system of dishes needs to be improved.It is anticipated that these measures may contribute to an enhanced satisfaction among tourists with regard to Guangxi cuisine,thereby facilitating the further advancement of the local cuisine industry.
作者
李星亚
杨磊
邓玮
LI Xingya;YANG Lei;DENG Wei(Nanning College for Vocational Technology,Nanning 530008,Guangxi,China)
出处
《四川旅游学院学报》
2024年第4期44-49,共6页
Journal of Sichuan Tourism University
基金
广西高校中青年教师科研基础能力提升项目“基于游客感知的桂菜体验与评价研究”,项目编号:2022KY1000
广西教育科学“十四五”规划项目“职业教育人才培养与非遗传承融合发展研究”,项目编号:2023A117。
关键词
桂菜
IPA分析
旅游体验
Guangxi cuisine
IPA analysis
tourism experience
