{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T16:18:13Z","timestamp":1787501893345,"version":"build-2736575974"},"reference-count":31,"publisher":"F1000 Research Ltd","license":[{"start":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T00:00:00Z","timestamp":1776556800000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Thailand Science Research and Innovation Fund","award":["5015\/2567"],"award-info":[{"award-number":["5015\/2567"]}]}],"content-domain":{"domain":["f1000research.com"],"crossmark-restriction":false},"short-container-title":["F1000Res"],"abstract":"<ns7:p>Local food tourism (LFT) significantly impacts destination experiences by shaping tourists\u2019 perceptions, satisfaction, and post-visit behavior. The limited empirical understanding of how experiential attributes influence satisfaction and behavioral intention (BI). This research uses a thorough Structural Equation Modeling (SEM) framework to examine the variables affecting customer satisfaction (CS) and business intelligence (BI) in LFT. 380 valid responses were obtained from a quantitative cross-sectional survey of visitors who sampled local cuisine at particular Thai culinary sites. A structured questionnaire measured six exogenous constructs: food quality (FQ), Authenticity (AU), service quality (SQ), physical environment (PE), cultural experience (CE), and perceived value (PV) along with CS as a mediator and BI (revisit intention and Consumer referral behavior) as the endogenous outcome. Cronbach\u2019s alpha, composite reliability (CR), average variance extracted (AVE), and discriminant validity using the Fornell-Larcker criterion were used to evaluate reliability and validity. Utilizing confirmatory factor analysis (CFA), the measurement model was validated. The findings suggest that CS is strongly and favorably influenced by FQ, AU, CE, and PV. The association between experience qualities and loyalty outcomes is partially mediated by CS, which also strongly predicts BI. A well-fitting measurement model is indicated by the model\u2019s acceptable goodness-of-fit indices, which include a Comparative Fit Index (CFI) of 0.952, Tucker\u2013Lewis Index (TLI) of 0.945, Root Mean Square Error of Approximation (RMSEA) of 0.056, and Standardized Root Mean Square Residual (SRMR) of 0.058. SPSS findings provide practical insights for enhancing tourist loyalty through authentic and high-quality culinary experiences.<\/ns7:p>","DOI":"10.12688\/f1000research.179249.1","type":"journal-article","created":{"date-parts":[[2026,4,19]],"date-time":"2026-04-19T05:59:07Z","timestamp":1776578347000},"page":"596","update-policy":"https:\/\/doi.org\/10.12688\/f1000research.crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Factors Influencing Customer Satisfaction and Behavioral Intention in Local Food Tourism: A Structural Equation Modeling Approach"],"prefix":"10.12688","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4110-0780","authenticated-orcid":false,"given":"Warach","family":"Madhyamapurush","sequence":"first","affiliation":[{"name":"School of Business and Communication Arts Mueang Phayao District Phayao 56000 University of Phayao, Thailand 19"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"2560","published-online":{"date-parts":[[2026,4,19]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"727-743","DOI":"10.1080\/15428052.2022.2074331","article-title":"The contribution of perceived food consumption value on destination attractiveness and revisit intention.","volume":"22","author":"S Thio","year":"2024","journal-title":"J. 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Travel Res."},{"key":"ref12","doi-asserted-by":"publisher","first-page":"160-165","DOI":"10.32996\/jbms","article-title":"Tourists\u2019 perceptions and motivations for local food.","volume":"5","author":"J Baby","year":"2023","journal-title":"Journal of business and management studies."},{"key":"ref13","doi-asserted-by":"publisher","first-page":"332-359","DOI":"10.1080\/1528008X.2023.2247159","article-title":"Understanding tourists\u2019 perception toward local gourmet consumption in the creative city of gastronomy: factors influencing consumer satisfaction and behavioral intentions.","volume":"26","author":"N Sangkaew","year":"2025","journal-title":"J. Qual. Assur. Hosp. 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The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.","order":1,"name":"grant-information","label":"Grant Information"},{"value":"This is an open access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.","order":0,"name":"copyright-info","label":"Copyright"}]}}