{"title":"Community-based tourism in protected areas benefits communities and conservation: a model","authors":"A. Giampiccoli, D. Glassom","doi":"10.30519/ahtr.741805","DOIUrl":"https://doi.org/10.30519/ahtr.741805","url":null,"abstract":"","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"39 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2020-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85802601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Cardoso, Mohammad Soliman, N. Araújo-Vila, Giovana Goretti Feijó de Almeida
Topic prominence is regarded as a recent indicator that reveals the present momentum of a certain topic by considering the citations, views, and CiteScore thresholds. Topic prominence has been examined in prior research within different contexts, however, there is no known study exploring this trend within tourism and hospitality literature. Therefore, this study aims to analyse and map the topic prominence of Tourism, Leisure and Hospitality Management (TLHM) research by focusing on Switzerland as a case study. The collected data included 337 articles published in 46 journals indexed in Scopus under the subject category of TLHM. The findings concluded that topic prominence is an important indicator for measuring scientific research productivity, including peer-reviewed articles. More particularly, it is revealed that the investigation of topic prominence provides an overall clearer picture of Swiss TLHM research. This study contributes to tourism studies by discussing the usage of the topic prominence metric for tourism and hospitality publications. It also presents practical implications for tourism research managers and researchers by providing solid insights into funded research, scholars’ and institutions’ performance, and momentum of topics associated with the Swiss TLHM articles.
{"title":"TOPIC PROMINENCE OF TOURISM AND HOSPITALITY SCIENTIFIC RESEARCH","authors":"L. Cardoso, Mohammad Soliman, N. Araújo-Vila, Giovana Goretti Feijó de Almeida","doi":"10.30519/ahtr.773377","DOIUrl":"https://doi.org/10.30519/ahtr.773377","url":null,"abstract":"Topic prominence is regarded as a recent indicator that reveals the present momentum of a certain topic by considering the citations, views, and CiteScore thresholds. Topic prominence has been examined in prior research within different contexts, however, there is no known study exploring this trend within tourism and hospitality literature. Therefore, this study aims to analyse and map the topic prominence of Tourism, Leisure and Hospitality Management (TLHM) research by focusing on Switzerland as a case study. The collected data included 337 articles published in 46 journals indexed in Scopus under the subject category of TLHM. The findings concluded that topic prominence is an important indicator for measuring scientific research productivity, including peer-reviewed articles. More particularly, it is revealed that the investigation of topic prominence provides an overall clearer picture of Swiss TLHM research. This study contributes to tourism studies by discussing the usage of the topic prominence metric for tourism and hospitality publications. It also presents practical implications for tourism research managers and researchers by providing solid insights into funded research, scholars’ and institutions’ performance, and momentum of topics associated with the Swiss TLHM articles.","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"77 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2020-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80571327","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study explores the collaborative consumption journey in purchase funnel, covering both the pre-accommodation and during/post-accommodation stages, and extends knowledge toward the intersection of customer experience and the field of shared economics. Firstly, we identify all potential touchpoints in multiple stages of the collaborative consumption journey through in-depth interviews and then we investigate experiential dimensions of the collaborative consumption journey by means of a qualitative study and the prioritization of dimensions of customer experience through the Analytical Hierarchical Process methodology by analysing two different types of access-based consumption: the renting platform Airbnb and the lending platform Couchsurfing. Touchpoints were framed under four groups: (a) brand-owned, (b) partner-owned, (c) customer-owned and (d) social/external. The results demonstrate that sensory, affective and cognitive dominant experiences act as the primary roles for both collaborative consumption platforms in the pre-accommodation stage, whereas the collaborative consumption experience is enriched with distinct experiences in the during/post-accommodation stage. The cognitive experience is relatively more important for Airbnb, while sensory experience plays
{"title":"EXPLORING THE COLLABORATIVE CONSUMPTION JOURNEY: THE CASE OF ACCESS-BASED CONSUMPTION","authors":"Özge Özgen, Nilay Bıçakcıoğlu-Peynirci","doi":"10.30519/ahtr.687956","DOIUrl":"https://doi.org/10.30519/ahtr.687956","url":null,"abstract":"This study explores the collaborative consumption journey in purchase funnel, covering both the pre-accommodation and during/post-accommodation stages, and extends knowledge toward the intersection of customer experience and the field of shared economics. Firstly, we identify all potential touchpoints in multiple stages of the collaborative consumption journey through in-depth interviews and then we investigate experiential dimensions of the collaborative consumption journey by means of a qualitative study and the prioritization of dimensions of customer experience through the Analytical Hierarchical Process methodology by analysing two different types of access-based consumption: the renting platform Airbnb and the lending platform Couchsurfing. Touchpoints were framed under four groups: (a) brand-owned, (b) partner-owned, (c) customer-owned and (d) social/external. The results demonstrate that sensory, affective and cognitive dominant experiences act as the primary roles for both collaborative consumption platforms in the pre-accommodation stage, whereas the collaborative consumption experience is enriched with distinct experiences in the during/post-accommodation stage. The cognitive experience is relatively more important for Airbnb, while sensory experience plays","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"75 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2020-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73683992","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study examines how the Menu Management Process Model is realized in practice. To the best of the author’s knowledge, this study is the first to evaluate this model empirically by applying the case study method to a boutique café. Data were obtained from observations, document analysis, and interviews. The findings revealed which topics attracted attention during the process, the revisions made to the menu cards, and the reasons for these revisions. More drastic changes were made to the food menu than the beverage menu. Food menu revisions included making changes (17 items) and eliminating items (9 items) whereas beverage menu revisions were making only changes (17 items). While 15 new products were added to the food menu, no new products were added to the beverage menu. The process followed the cyclical path theorized in the model. Finally, suggestions were made for researchers and practitioners.
{"title":"REVIEW OF MENU MANAGEMENT PROCESS MODEL WITH A CASE STUDY","authors":"O. Nebioğlu","doi":"10.30519/ahtr.668220","DOIUrl":"https://doi.org/10.30519/ahtr.668220","url":null,"abstract":"This study examines how the Menu Management Process Model is realized in practice. To the best of the author’s knowledge, this study is the first to evaluate this model empirically by applying the case study method to a boutique café. Data were obtained from observations, document analysis, and interviews. The findings revealed which topics attracted attention during the process, the revisions made to the menu cards, and the reasons for these revisions. More drastic changes were made to the food menu than the beverage menu. Food menu revisions included making changes (17 items) and eliminating items (9 items) whereas beverage menu revisions were making only changes (17 items). While 15 new products were added to the food menu, no new products were added to the beverage menu. The process followed the cyclical path theorized in the model. Finally, suggestions were made for researchers and practitioners.","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"16 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2020-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87929262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In parallel with the major developments witnessed in information technologies, social media, supported by its broad area of usage, is gaining significance in every field, with the tourism sector being no exception in this regard. The transfer of changing marketing strategies via digital channels into social media has transformed the way customers interact with the tourism sector, having now the ability to access the comments of other consumers via social media, and adjusting their preferences accordingly. In this study, the impact of the content analysis on the star rating given to hotels is examined with a “Panel Data Analysis” of all the hotels in Istanbul that have received a maximum of 25 reviews on the TripAdvisor website, with a total of 12,000 comments assessed. It was found that the location of the hotel, the access to transport facilities, the food and beverage concept, the quality of staff/service, and the cleanliness of the facilities all affected the star ratings given to hotels; while the architectural structure and the recommendations of other guests had a lesser effect. It was further noted that entertainment-animation programs had little effect on guest preferences.
{"title":"The Effects on Consumer Behavior of Hotel Related Comments on the TripAdvisor Website: An Istanbul Case","authors":"E. Yilmaz","doi":"10.30519/ahtr.536303","DOIUrl":"https://doi.org/10.30519/ahtr.536303","url":null,"abstract":"In parallel with the major developments witnessed in information technologies, social media, supported by its broad area of usage, is gaining significance in every field, with the tourism sector being no exception in this regard. The transfer of changing marketing strategies via digital channels into social media has transformed the way customers interact with the tourism sector, having now the ability to access the comments of other consumers via social media, and adjusting their preferences accordingly. In this study, the impact of the content analysis on the star rating given to hotels is examined with a “Panel Data Analysis” of all the hotels in Istanbul that have received a maximum of 25 reviews on the TripAdvisor website, with a total of 12,000 comments assessed. It was found that the location of the hotel, the access to transport facilities, the food and beverage concept, the quality of staff/service, and the cleanliness of the facilities all affected the star ratings given to hotels; while the architectural structure and the recommendations of other guests had a lesser effect. It was further noted that entertainment-animation programs had little effect on guest preferences.","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"75 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2019-12-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85720627","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ketty Quigley, Margaret Connolly, Elaine Mahon, Máirtín Mac Con Iomaire
This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder’s lived experience of the Irish government’s approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs had on developing food tourism in Ireland. The influence of the economic downturn in 2008 was a force for change and creativity among both government agencies and the broader tourism and hospitality industry. Food tourism policy was aligned with broader government policy, the creation of regional tourism brands (Wild Atlantic Way etc.), linking gastronomy with cultural and other tourism initiatives and marketing strategies. Whereas food in tourism in Ireland is well established, only ten per cent of overseas visitors are travelling specifically for food experiences.
{"title":"Insight from Insiders: A Phenomenological Study for Exploring Food Tourism Policy in Ireland 2009-2019","authors":"Ketty Quigley, Margaret Connolly, Elaine Mahon, Máirtín Mac Con Iomaire","doi":"10.30519/ahtr.574519","DOIUrl":"https://doi.org/10.30519/ahtr.574519","url":null,"abstract":"This paper focuses on how the phenomenon of food tourism developed in Ireland between 2009 and 2019. Employing a phenomenological epistemology, a qualitative methodology was adopted to explore key stakeholder’s lived experience of the Irish government’s approach to food tourism, identifying the primary drivers and key moments during the ten-year period. Extant literature was reviewed and critically evaluated. Using purposive sampling, and employing an emic posture, ten semi-structured interviews were conducted with senior governmental and tourism industry figures until saturation occurred. The findings highlight the influence that key policy makers, the formation of networks, clusters, and the role social entrepreneurs had on developing food tourism in Ireland. The influence of the economic downturn in 2008 was a force for change and creativity among both government agencies and the broader tourism and hospitality industry. Food tourism policy was aligned with broader government policy, the creation of regional tourism brands (Wild Atlantic Way etc.), linking gastronomy with cultural and other tourism initiatives and marketing strategies. Whereas food in tourism in Ireland is well established, only ten per cent of overseas visitors are travelling specifically for food experiences.","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"1 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83498347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The paper examines the effect of local food on loyalty of tourists on a destination. The participants were identified using purposive method of sampling and these respondents comprised of local and foreign tourists who have visited Angeles City. The research design used was predictive-correlational method and partial least squares path modelling was utilized to gauge the parameter estimates. The results showed that food-related motivation positively affects local food involvement, destination loyalty, and food satisfaction. It was also found out that local food involvement is significantly and positively related to food satisfaction and destination loyalty. Moreover, relationship between food satisfaction and destination loyalty was found to be significant and positive. The mediation analysis revealed that food satisfaction is a mediator on the link between food-related motivation and destination loyalty and between local food involvement and destination loyalty .
{"title":"The Effects of Food-Related Motivation, Local Food Involvement, and Food Satisfaction on Destination Loyalty: The Case of Angeles City, Philippines","authors":"J. P. Lacap","doi":"10.30519/ahtr.550600","DOIUrl":"https://doi.org/10.30519/ahtr.550600","url":null,"abstract":"The paper examines the effect of local food on loyalty of tourists on a destination. The participants were identified using purposive method of sampling and these respondents comprised of local and foreign tourists who have visited Angeles City. The research design used was predictive-correlational method and partial least squares path modelling was utilized to gauge the parameter estimates. The results showed that food-related motivation positively affects local food involvement, destination loyalty, and food satisfaction. It was also found out that local food involvement is significantly and positively related to food satisfaction and destination loyalty. Moreover, relationship between food satisfaction and destination loyalty was found to be significant and positive. The mediation analysis revealed that food satisfaction is a mediator on the link between food-related motivation and destination loyalty and between local food involvement and destination loyalty .","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"47 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2019-12-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81137472","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the hospitality and catering industry, consumers are accustomed to face-to-face services, but the problems of Taiwan’s aging society and the migration of manpower outward have become increasingly serious recently, impacting its service demands. In order to promote service quality and competitiveness and adapt to the global trends of industry technicalization, more and more scholars are thinking about the integration of innovative technological equipment or service modes for Taiwan's catering industry and exploring the impacts and effects of such integration. This study thus probed into the influences of the interactive table service on consumers' enjoyment of ordering and the revisit intention. It employed simple linear regression and verified if the hypothetical framework had a partial mediating effect. The results of this study demonstrated that consumers can gain pleasure by using a digital ordering machine, which affects their willingness to revisit. This study provides management implications and serves as a reference for future practitioners in terms of practice and for the academic community in terms of subsequent research.
{"title":"THE EFFECT OF INTERACTIVE IT TABLE SERVICE ON CONSUMER’S REVISIT INTENTION","authors":"Amanda Lin, E. Ma, Brendan T. Chen","doi":"10.30519/AHTR.527022","DOIUrl":"https://doi.org/10.30519/AHTR.527022","url":null,"abstract":"In the hospitality and catering industry, consumers are accustomed to face-to-face services, but the problems of Taiwan’s aging society and the migration of manpower outward have become increasingly serious recently, impacting its service demands. In order to promote service quality and competitiveness and adapt to the global trends of industry technicalization, more and more scholars are thinking about the integration of innovative technological equipment or service modes for Taiwan's catering industry and exploring the impacts and effects of such integration. This study thus probed into the influences of the interactive table service on consumers' enjoyment of ordering and the revisit intention. It employed simple linear regression and verified if the hypothetical framework had a partial mediating effect. The results of this study demonstrated that consumers can gain pleasure by using a digital ordering machine, which affects their willingness to revisit. This study provides management implications and serves as a reference for future practitioners in terms of practice and for the academic community in terms of subsequent research.","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"41 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79497208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study targets to measure the effect of dynamic pricing offers on the purchase intentions of consumers for a winter holiday by taking into consideration a moderated mediator role of perceived risk on this effect. The study employs an experimental design with discount level and timing of the offer (offer recency) as the manipulated conditions. The findings confirm that discount offers have positive direct effect and perceived risk has a negative direct effect on purchase intentions. The levels of discount and perceived risk, independently from each other, determine the level of purchase intentions. On the other hand, the effect of discount offers on purchase intentions is mediated by the perceived risk level of consumers. Finally, the timing of the discount offers moderates the effect of perceived risk on purchase intentions and eventually generates a moderated mediation role for perceived risk on the influence of discount offers on purchase intentions. Based on the findings of this study, some practical implications are provided.
{"title":"The Effect of Dynamic Pricing on Holiday Purchase Intentions: Moderated Mediation Role of Perceived Risk","authors":"E. Sözer","doi":"10.30519/AHTR.508933","DOIUrl":"https://doi.org/10.30519/AHTR.508933","url":null,"abstract":"This study targets to measure the effect of dynamic pricing offers on the purchase intentions of consumers for a winter holiday by taking into consideration a moderated mediator role of perceived risk on this effect. The study employs an experimental design with discount level and timing of the offer (offer recency) as the manipulated conditions. The findings confirm that discount offers have positive direct effect and perceived risk has a negative direct effect on purchase intentions. The levels of discount and perceived risk, independently from each other, determine the level of purchase intentions. On the other hand, the effect of discount offers on purchase intentions is mediated by the perceived risk level of consumers. Finally, the timing of the discount offers moderates the effect of perceived risk on purchase intentions and eventually generates a moderated mediation role for perceived risk on the influence of discount offers on purchase intentions. Based on the findings of this study, some practical implications are provided.","PeriodicalId":42370,"journal":{"name":"Advances in Hospitality and Tourism Research-AHTR","volume":"19 1","pages":""},"PeriodicalIF":1.7,"publicationDate":"2019-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78785729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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