Level of Satisfaction on Local Cuisine Among Tourists in General Luna, Siargao Island: Basis for Enhancement
DOI:
https://doi.org/10.65339/ijsis.V1.I4.276Keywords:
Culinary Authenticity, Food Quality, Gastronomic Tourism, General Luna, Local Cuisine, Tourist SatisfactionAbstract
This study assessed tourists’ satisfaction with local cuisine in General Luna, Siargao Island, focusing on food quality, authenticity, price, and palatability, and examined differences across demographic characteristics. A quantitative descriptive research design was employed involving 200 purposively selected domestic and international tourists. Data were collected using a researcher-made questionnaire and analyzed through descriptive statistics, the Mann–Whitney U test, and the Kruskal–Wallis test. Results revealed very satisfactory ratings for food quality (M = 3.55), palatability (M = 3.51), and authenticity (M = 3.35), while price received the lowest rating (M = 2.91). Significant differences were observed across satisfaction dimensions (p < .001). Monthly income significantly differentiated satisfaction with price (p < .001) and palatability (p = .019), while nationality significantly differentiated authenticity (p = .003), price (p < .001), and palatability (p = .004). Age, sex, and civil status showed no significant differences. The findings indicate that culinary quality and taste are established strengths, whereas pricing requires improvement. Local food establishments should strengthen pricing transparency, affordability, and perceived value while preserving culinary authenticity. The purposive sample and single-destination setting limit generalizability. The study provides localized evidence for improving gastronomic tourism and supports Sustainable Development Goals 8, 11, and 12 by informing sustainable local enterprise development, culinary heritage preservation, and responsible food tourism practices.
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Copyright (c) 2026 Jay Ann R. Gorgonio, Romelyn M. Agustin, Claire P. Domagtoy, John Dennis A. Espejon, Jhonmark B. Espejon, Maria Lelanie A. Goyonan, PhD (Author)
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