Purpose
This paper aims to examine the concept of wellness as a form of healthy lifestyle in tourism settings.
Design/methodology/approach
Data were collected through a self-complete questionnaire administered to a sample of guests staying in wellness hotels in Croatia. These data were processed using univariate statistics (general description of the sample), cluster analysis (segmentation purposes), multinomial regression analysis (profiling the clusters) and confirmatory factor analysis (confirmation of wellness-related lifestyle).
Findings
Six wellness-related lifestyle dimensions (diet, fitness, social interactions, cultural diversity, health awareness and personal development) were confirmed, and four segments emerged (high-level wellness, diet- and health-oriented, fitness-oriented and low-level wellness clusters). They differed in their travel motivation.
Originality/value
This paper suggests a wellness-related lifestyle scale that integrates the elements of wellness intervention models and healthy lifestyle, confirms the link between healthy lifestyle and travel motivation and establishes the importance of the social, intellectual and spiritual dimensions of a tourist’s lifestyle.
Olive oil has been consumed since ancient times and appreciated as a source of nutritious fats and as medical remedy, in addition to being praised in ceremonies. Today, when health is one of the top priorities of humankind, we examined what consumers believe and value about olive oil, which is generally considered a healthy product. Our survey examined the associations between the hedonic and health properties of olive oil, the motives important for olive oil consumption, and how these are influenced by healthy behaviour. There was clear evidence of the importance of culture, tradition, pleasure, olive oil health benefits, and healthy behaviour. There was a strong association between healthy behaviour and olive oil benefit perceptions and motives for olive oil consumption, with the olive oil benefits associated with the motives to consume olive oil.
Purpose -The purpose of the paper was to discover new ways of extending the tourist season through wine tourism. The survey detected which factors are crucial for wine, positive "push" motives of "tourism terroir", wine consumption and satisfaction with wine cellar visits. Methodology -During the IPA/EFRR project "Malvasia TourIstra" a survey was conducted on two convenient samples. Wine cellar owners were selected by their production of high quality autochthonous wines with protected geographic origin. Wine cellar visitors were individual visitors at wine cellars. Two questionnaires were created as research tools for the survey. Findings -Our findings confirm critical factors of wine tourism, describe "push" and "pull" factors for Istria wine tourism, interest in wine itineraries and perceptions of autochthonous wine. Contribution -Our findings might contribute to the development of innovative wine related tourist itineraries that can extend the tourist season.
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