Discovering gastronomic tourists’ profiles through artificial neural networks: analysis, opinions and attitudes

Sustainable Economic Development Education: The Use of Artificial Neural Networks for the Profile Estimation of Students from Developing Countries

“…These results have followed the trends observed in other studies [7,17,44]. Thus, the positive attitudes of students can determine their intentions and behaviours towards sustainable development [22][23][24][25][26][27][28][29][30][31][32][33].…”

“…According to Çimer and Aydin [33], the development of individuals' attitudes towards sustainability influences their intentions and sustainable behaviours. Therefore, individual sustainable attitudes affect the intention to participate in actions related to sustainable development [24][25][26][27][28][29][30][31][32][33][34]. A person with sustainable attitudes can help motivate one or more people to do so [35].…”

“…For this, an artificial neural network (ANN) is used that allows not only to quantify this degree of influence but also to obtain an estimation or "composite picture" of the student's profile according to the responses obtained on sustainable development. The application of ANNs in the estimation of sociodemographic profiles is recent and their presence is still scarce in the literature [26][27][28].…”

The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain)

“…Food has its intrinsic value and its ethical and symbolic values that are translated through taste [ 71 ]. Thus, tourists perceive, in effect, the restaurant subsector as an important attribute of the destination.…”

“…Gastronomy and the tourist-catering subsector in the province of Córdoba play an important role in the region’s economic and sociocultural development. The city’s unique cultural melting pot has been the subject of study in numerous areas: segmentation of food market visitors [ 79 ], artificial neural networks [ 71 ], general characteristics and trends [ 72 ] , defining the tourism catering service [ 29 ], Designations of Origin [ 43 , 65 , 66 , 68 , 69 ]; the rights of users and obligations of companies [ 30 ],wine tourism [ 40 , 103 ], tourist satisfaction levels [ 80 ]; traditional gastronomy [ 41 ]; the nutritional value of traditional dishes [ 73 ], a gastronomic tourism observatory [ 38 ], olive oil tourism [ 64 , 99 ]; restaurant client profile [ 37 , 39 ], gastronomy tourism motivations [ 6 , 57 ], agri-food products in gourmet shops [ 42 ]; gastronomic routes [ 48 , 67 ]; industrial gastronomic tourism [ 63 , 100 , 101 ] and gastronomic tourism versus culinary tourism [ 101 , 102 ] .…”