Tourism experiences are personal events characterized by their subjective nature. Because of this, each consumer has his or her way of perceiving the experience depending on their individual characteristics. The literature suggests that demographic and prior experience variables are factors that may influence tourists’ perceptions. While some studies have examined the influence of these factors on marketing variables, more information is still needed to help predict tourists’ behavior and to understand how they interpret experiences. This study explored whether experiential quality, satisfaction, and behavioral intentions differ according to individuals’ demographic characteristics and previous experience. An online survey collected data from 367 tourists participating in tourism experiences. A t-test for independent samples and a Kruskal–Wallis test were used for the analysis. The results showed that the main differences were between gender groups (males and females).

Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate. Salud Publica Mex 2015;57:14-21. Abstract Objective. To determine the degree of liking of the Oportunidades programme dietary supplements (DS) -purees and beverages-added with different iron salts (IS): reduced iron (RI), ferrous sulphate (FS) or ferrous fumarate (FF) during 24 weeks of storage. Materials and methods. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Results. The chocolate and banana DS exhibited a change in preference by colour and flavour due to storage. DS with FS or RI showed the least preference by flavour and colour in the context of the three IS considered. The chocolate and neutral DS enriched with FS changed their colour and flavour. Conclusion. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour. Morales JC, Sánchez-Vargas E, García-Zepeda R, Villalpando S. Evaluación sensorial de suplementos lácteos enriquecidos con hierro reducido, sulfato ferroso o fumarato ferroso. Salud Publica Mex 2015;57:14-21. Resumen Objetivo. Determinar el nivel de agrado de los suplementos alimenticios (SA) (papillas y bebidas) del Programa Oportunidades, adicionados con diferentes sales de hierro (SH): hierro reducido (HR), sulfato ferroso (SF) o fumarato ferroso (FF), durante 24 semanas de almacenamiento. Material y métodos. Se evaluaron mediante una escala hedónica los atributos olor, sabor y color; a tiempo cero y cada ocho semanas, cada juez evaluó tres suplementos, mismo sabor, presentación y diferente SH. Participaron 70 mujeres. Resultados. Los SA sabor chocolate y plátano presentaron modificación del agrado por color y sabor durante el almacenamiento. Los SA con SF o HR presentaron el menor agrado para sabor y olor por efecto de las SH. En los SA sabor chocolate y natural adicionados con SF se afectó el color y el sabor. Conclusión.Los SA en general presentaron agrado; sin embargo, en las papillas adicionadas con SF y las bebidas con HR los atributos limitantes fueron color y sabor.Palabras clave: hierro; alimentación suplementaria; alimentos fortificados; análisis de alimentos; preferencias alimentarias

Tourists are increasingly looking for more emotion in the promotion of destinations in order to make decisions about their holidays. Traditional promotional tools centred on images have advantages over other sensorial tools due to the consumer′s knowledge of them. Nevertheless, simultaneously, the continued use of images leads to the sophistication of the receiver, making it necessary to analyse their capacity to create emotions and their effects. The main objective of this study is to evaluate consumers′ emotional reactions to visual stimuli through conscious and unconscious responses. With a sample of 38 students, a within-subjects study is carried out to compare emotional reactions and behavioural intentions in a 2 × 3 factorial experimental design, facing two international destinations and three tourist typologies. The results show differences between the emotional values gathered in surveys and sweating data (EDA) and the relationships between these and behavioural intentions. The main contribution of this study is that, despite the emotional evocation capacity of images in young audiences, there are discrepancies in the conditions that provoke greater emotional and behavioural intentions in the different evaluation phases. The main conclusions are that it is necessary to create images that evoke conscious positive emotions to obtain better behavioural intentions results.

La digitalización es una herramienta de desarrollo de destinos y productos turísticos. Esta tendencia adquiere relevancia en los últimos años por los nuevos procesos de comercialización y venta. Por un lado, los consumidores son un mercado cada vez más exigente y autónomo que busca información, rapidez y disponibilidad online en todo el proceso de toma de decisiones y disfrute del viaje. Por otro lado, empresas y destinos apuestan por líneas estratégicas de comercialización online con el objetivo de ampliar el mercado objetivo, automatizar los procesos y agilizar y facilitar la compra y venta. Además, la Covid-19 ha acelerado forzosamente este proceso de digitalización y los usuarios cada vez utilizan más las plataformas online en sus viajes. Dentro de este proceso comercial de digitalización, los proveedores de servicios turísticos deben apostar por la seguridad para garantizar un servicio bueno y de calidad. A través de un estudio del caso y un análisis clúster de las agencias de viajes en Extremadura, como destino rural, se realiza una aproximación de la seguridad web de las principales agencias de viajes, grupos de gestión y grupos comerciales. El objetivo principal es evaluar la capacidad real de comercialización de destinos rurales a través de plataformas online teniendo en cuenta la seguridad web para los usuarios. Los resultados muestran una tendencia a la centralización de la gestión web en grupos de gestión o entidades de gestión online para asegurar la privacidad en el proceso de compra.

A large amount of information is generated on social platforms linked to tourism activity. It is necessary to explore this information using analysis techniques based on Big Data since the result greatly values decision-making. This paper aims to evaluate the titles of the reviews published on Tripadvisor about 3 and 4-star hotels of a World Heritage City (Cáceres, Extremadura, Spain) to outline the attributes most valued by tourists. Content analysis was performed using the user-generated content (UGC) in Tripadvisor, together with techniques that facilitated the processing of the data to discover the most important characteristics assessed by clients during their stays. The analysis shows a positive evaluation of the hotels in the city of Cáceres, highlighting the hotel stay, location, service, and value for money as the most outstanding elements. Based on the results obtained, a series of recommendations have been put forward to improve hotel services, such as online promotion, the integration of comment analysis as a critical pillar for decision-making or the application of business intelligence systems. It is worth noting the importance that the implementation of Big Data techniques of analysis has for the sector, allowing for better knowledge of clients and helping to maintain a competitive position in the market.