Athena Mak

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Papers by Athena Mak

Food preferences of Chinese tourists

Annals of Tourism Research, Oct 1, 2010

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Disaster prevention management in the hotel industry: Hotel disaster prevention literacy

Journal of Hospitality and Tourism Management, 2020

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The driving and restraining forces for environmental strategy adoption in the hotel Industry: A force field analysis approach

Tourism Management, 2019

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Understanding gastronomic image from tourists’ perspective: A repertory grid approach

Tourism Management, 2018

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The effects of food-related personality traits on tourist food consumption motivations

Asia Pacific Journal of Tourism Research, 2016

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Food preferences of Chinese tourists

Annals of Tourism Research, 2010

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Critical issues affecting the service quality and professionalism of the tour guides in Hong Kong and Macau

Tourism Management, 2011

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Factors affecting the service quality of the tour guiding profession in Macau

International Journal of Tourism Research, 2010

This study examines the factors affecting the service quality of the tour guiding profession in M... more This study examines the factors affecting the service quality of the tour guiding profession in Macau. In‐depth interviews were conducted with representatives from the Macau Tourist Guide Association, the Macau Government Tourist Office and selected practising tour guides to explore the issues from multiple insiders' perspectives. The factors identified were classified into six categories: unhealthy business practices, market domination, immaturity of tourist market, changing tourist behaviour, intense competition between inbound tour operators and human resource issues. The findings suggest that a number of these problems actually originated from the unhealthy business practices of the tourist‐generating country, namely mainland China in this study. Considering the growing importance of the Chinese outbound tourism market, the study findings will be of significant value to Macau and to other destinations targeting the Chinese market. Copyright © 2009 John Wiley & Sons, Ltd.

Health or self‐indulgence? The motivations and characteristics of spa‐goers

International Journal of Tourism Research, 2009

This study examines the underlying factors that motivate travellers to search for spa experiences... more This study examines the underlying factors that motivate travellers to search for spa experiences while travelling. It also attempts to explore the different perceptions of the spa experience and identify the relevant socio‐demographic characteristics of spa‐goers. Based on the findings from a focus group interview and a review of literature, an instrument consisting of 21 motivating items was developed and used in a survey of Hong Kong spa‐goers. Factor analysis revealed that ‘relaxation and relief’, ‘escape’, ‘self‐reward and indulgence’, and ‘health and beauty’ are important factors that motivate travellers to visit spas. The findings of this study will provide researchers and practitioners in the spa industry with useful insights into understanding the present nature of the demand of spa in the Asian market. Copyright © 2008 John Wiley & Sons, Ltd.

Factors influencing tourist food consumption

International Journal of Hospitality Management, 2012

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An application of the repertory grid method and generalised Procrustes analysis to investigate the motivational factors of tourist food consumption

International Journal of Hospitality Management, 2013

ABSTRACT This study explores the motivational factors and dimensions underlying tourists’ food co... more ABSTRACT This study explores the motivational factors and dimensions underlying tourists’ food consumption through a combined repertory grid method (RGM) and generalised Procrustes analysis (GPA) approach. By employing the RGM triadic elicitation technique, a total of 14 motivational factors was yielded (i.e., authentic experience, prestige, cultural knowledge, health concern, assurance, convenience, price and value, novelty, variety, familiarity, eating habit, sensory pleasure, social pleasure, and contextual pleasure). Content analysis and GPA results further categorised the factors into five dimensions (i.e., symbolic, obligatory, contrast, extension, and pleasure). Based on the findings, a conceptual framework was developed to illustrate how tourist food consumption can be differentiated into supporting consumer experience, peak touristic experience (contrast), peak touristic experience (symbolic) and “attractionised” experience.