Gastronomic satisfaction of the tourist: empirical study in the Creative City of Popayán, Colombia

Journal of Ethnic Foods

Table 3 Evaluation of the measurement model: formative composites

	A. Weights	B. VIF
Gastronomy satisfaction
Quality of the dishes (GS1)	0.271^a	2.632
Prices (GS2)	− 0.013	2.095
Facilities (GS3)	0.227^a	3.326
Establishments environment (GS4)	0.082^c	2.871
Innovation and new flavours in the dishes (GS5)	0.172^a	2.004
Service and hospitality (GS6)	0.165^a	2.474
Traditional gastronomy (GS7)	0.281^a	2.434

It refers to the weighting of the indicators and their meaning allows for the understanding of the structure of each latent variable. (B) VIF, or variance inflation factor, allows for assessing the level of collinearity among variables
^{a (c)}Weights of formative composites are significant at the level of 1% (10%) based on a two-tailed test [t (0.01;10,000) 2.577]

ISSN: 2352-6181