Factors that determine the intention to travel for gastronomy tourism among university student in Kelantan

Local cuisine as a significant element of tourist experience has successfully caught the attention of researchers, and accumulated a wealth of research results. Researchers who were enlightened by the theme of never-ending food festivals and other events that related to food, put forward gastronomic tourism in the year 2000. Currently, gastronomy tourism been categorised under special-interest tourism. From only one of the six elements of tourism attractions to gastronomic tourism, the connection between local food and tourism has become increasingly tightened. Giving the shortage of research on intention to travel and motivations of gastronomic tourism, this study aims to advance the understanding of gastronomic tourism by using distribution of questionnaire. The study discovers the factors that determine the intention to travel among University students in Kelantan where the motivation factors were novelty, relaxation, food safety and accessibility. Its findings indicate that most University students treat local food as the extension of the daily dietary experience. There are a total number of respondents from University Malaysia Kelantan (Kampus Kota), University Sains Malaysia (Kubang Kerian), and Universiti Teknologi Mara (UITM) Kota Bharu in Kelantan is contributed in this study. In order to measure the relationship between the motivation factors that determine the intention to travel among University Students in Kelantan, the correlation and multiple regression analysis were used. In essence, the data of this study were collected through the distribution of questionnaire to respondents and were processed by using Statistical Package for Social Sciences (SPSS). The data received from SPSS had strengthened this research of the factors that determines the intention to travel for gastronomy tourism among university students in Kelantan.