A conceptual model of tourist experience formation: evidence from dining contexts

In the absence of a clear theoretical explanation of how dining experiences emerge in tourism contexts, this study develops a conceptual framework to explain their formation. Drawing on literature from tourism, hospitality, and consumer experience research, the paper proposes that dining experiences are co-constructed through three interrelated experiential processes: (1) sensory pleasure, (2) food appreciation, and (3) euphoric engagement. These processes enable tourists to perceive, interpret, and immerse themselves in food-related experiences within destination settings. The framework further highlights the role of situational factors, including spatial, temporal, climatic, environmental, and technological conditions, in shaping and modifying these experiences. By integrating these elements, the study conceptualizes tourist dining experiences as dynamic, context-dependent, and continuously evolving during consumption. This research contributes to tourism and recreation literature by advancing an experience-based model that explains how food-related experiences are formed in situ. The proposed framework offers a foundation for future empirical research and provides insights for designing meaningful dining experiences within destination and leisure contexts.