Tourists often experience negative food incidents at tourism destinations, which can elicit negative emotional reactions. However, this important topic has been examined only in the narrow context of restaurants with a particular focus on customers’ negative restaurant experiences. This study is the first to incorporate three types of food establishments, namely, full-service restaurants, limited-service restaurants, and street stalls, to investigate the effects of negative food incidents on tourists’ negative emotions. Using a qualitative approach to capture the cause-effect relationship between negative food incidents and tourists’ negative emotions, this study found that food-related issues trigger tourists’ sadness and shame; queue management leads to fear; and high prices, unethical business practices and poor service quality result in anger. The three types of food establishments are correlated with different negative food incidents. In addition to providing theoretical contributions, this study also provides practical suggestions for food outlets at any destination.

游客经常在旅游目的地经历负面食品事件，这可能引起负面情绪反应。但是，仅在狭窄的餐厅环境中研究了这个重要主题，尤其关注顾客的负面餐厅体验。这项研究首次纳入了三种类型的食品店，即全方位服务的餐厅，有限服务的餐厅和街边小摊，以调查负面食品事件对游客的负面情绪的影响。该研究使用定性方法来捕捉负面食品事件和游客负面情绪之间的因果关系，该研究发现与食品相关的问题引发了游客的悲伤和羞耻。队列管理导致恐惧；高昂的价格，不道德的商业行为和不良的服务质量会引起愤怒。三种类型的食品企业与不同的不良食品事件相关。除了提供理论上的贡献外，本研究还为任何目的地的食品商店提供了实用的建议。