MARC details
000 -LEADER |
fixed length control field |
02238nam a2200253Ia 4500 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
200306s2019 xx 000 0 und d |
100 ## - MAIN ENTRY--PERSONAL NAME |
Personal name |
Williams, Helena A. |
245 #0 - TITLE STATEMENT |
Title |
Attributes of memorable gastro tourists' experiences / |
Statement of responsibility, etc. |
Helena A. Williams, Jingxue (Jessica) Yuan, Robert L. Williams, Jr. |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
Date of publication, distribution, etc. |
March 2019 |
336 ## - CONTENT TYPE |
Content type term |
text |
337 ## - MEDIA TYPE |
Media type term |
unmediated |
338 ## - CARRIER TYPE |
Carrier type term |
volume |
440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
Number of part/section of a work |
43 : 3, page 327-348 |
Title |
Journal of Hospitality & Tourism Research |
520 ## - SUMMARY, ETC. |
Summary, etc. |
Gastro-tourists specifically travel to learn about new cultures through memorable food experiences. They span all ages, ethnicities, and incomes. These tourists plan more trips, stay longer, and spend more discretionary money when they travel. Interactions that include learning about regional foods and kitchen cultures and that foster relationships between the gastro-tourist and the gastro-host are more important to them than fancy amenities. Research that identifies characteristics and attributes of gastro-tourism experiences considered memorable is sparse. This inductive qualitative research study triangulated three data sources and two data collection methods (in-depth interviews and online surveys). Seven attributes linked to memorability are identified: (1) deliberate and incidental gastro-tourists, (2) travel stages, (3) foodie risk-taking, (4) interdependent co-created tourist-host relationships, (5) authenticity, (6) sociability, and (7) emotions. The attributes provide insights into the prevalent shift from product/service-dominant tourism to co-created experiential tourism opportunities and highlight the motivations that drive this emerging gastro-tourism market segment. By uncovering triggering moments that gastro-tourists value and find memorable, this study adds to the knowledge base of sustainable tourism development, destination branding promises, co-creation, and stakeholder theories. |
521 ## - TARGET AUDIENCE NOTE |
Target audience note |
Hotel and Restaurant Management. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Co-creation. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Destination branding. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food or culinary tourism. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Memorability. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Stakeholder theory. |
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Sustainable gastro-tourism development. |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
Library of Congress Classification |
Koha item type |
Articles |
998 ## - LOCAL CONTROL INFORMATION (RLIN) |
Cataloger's initials, CIN (RLIN) |
84281 |
First Date, FD (RLIN) |
142644 |