Attributes of memorable gastro tourists' experiences / (Record no. 80781)

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
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Total Checkouts Date last seen Price effective from Koha item type
    Library of Congress Classification     Manila Tytana Colleges Library Manila Tytana Colleges Library REFERENCE SECTION 03/06/2020   03/06/2020 03/06/2020 Articles
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