Gastronomic Tourism Experiences and Experiential Marketing (eBook, PDF)

Redaktion: Dixit, Saurabh Kumar; Prayag, Girish

• Format: PDF

Produktbeschreibung

This book examines and offers insights into original, transdisciplinary, conceptual, and methodological perspectives on gastronomic tourism experiences from both tourists and service providers' perspectives. It is essential read for undergraduate and postgraduate students of Tourism, Hospitality, Management, Consumer Behaviour.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 156
• Erscheinungstermin: 30. Dezember 2022
• Englisch
• ISBN-13: 9781000832525
• Artikelnr.: 66763764

Autorenporträt

Saurabh Kumar Dixit is Professor and founding Head of the Department of Tourism and Hotel Management, North-Eastern Hill University, Shillong (Meghalaya), India. His research interests include Consumer Behavior, Gastronomic Tourism, and Experiential Management and Marketing in hospitality and tourism contexts. He has fifteen books to his credit. He is an editorial board member, and guest editor of many international journals. His detailed profile can be seen at https://www.routledge.com/authors/i15903-saurabh-dixit Girish Prayag is Professor of Tourism Marketing at the University of Canterbury Business School, Christchurch, New Zealand. He is the co-author and co-editor of several books in tourism including, Sense of Place and Place Attachment in Tourism (2021). He has published extensively on a range of tourism and hospitality topics including, food tourism and tourist emotions. He is the editor of method and practice for the journal Current Issues in Tourism and Speciality Chief Editor for Frontiers in Sustainable Tourism.

Inhaltsangabe

Introduction: Gastronomic tourism experiences and experiential marketing
1. Culinary destination consumer-based brand equity: exploring the
influence of tourist gaze in relation to FoodPorn on social media 2.
Exploring gastronomic tourism experiences through online platforms:
evidence from Thai local communities 3. The culinary creative process of
Michelin Star chefs 4. Gastronomic experience (co)creation: evidence from
Taiwan and Catalonia 5. Gastro-nostalgia: towards a higher order
measurement scale based on two gastro festivals 6. From plate to place: the
role of restaurant servicescapes in the development of tourists' place
meanings in Brittany, France 7. Blending tradition and modernity:
gastronomic experiences in High Peruvian cuisine 8. Discovering gastronomic
tourists' profiles through artificial neural networks: analysis, opinions
and attitudes