Gastronomic experience (co)creation: evidence from Taiwan and Catalonia

Lin, Min-Pei; Mariné-Roig, Estela; Molina, Nayra Llonch

doi:10.4324/9781003357322-5

Cited by 4 publications

(1 citation statement)

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“…Particular work worth highlighting includes a study using neural networks, an otherwise rarely used technique in the tourism sector, to construct gastronomic tourist profiles through behavioral analysis (Moral-Cuadra et al, 2021). In addition, new research is emerging concerning the design of gastronomic experiences based on consumer opinion, that is, involving co-creation (Lin et al, 2022). The exponential growth in co-creation strategies has already been pointed out by other authors.…”

Section: Big Data In Tourism Marketingmentioning

confidence: 99%

Big data in tourism marketing: past research and future opportunities

Blanco-Moreno

González-Fernández

Gallego

2023

SJME

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Purpose The purpose of this study was to uncover representative emergent areas and to examine the research area of marketing, tourism and big data (BD) to assess how these thematic areas have developed over a 27-year time period from 1996 to 2022. This study analyzed 1,152 studies to identify the principal thematic areas and emergent topics, principal theories used, predominant forms of analysis and the most productive authors in terms of research. Design/methodology/approach The articles for this research were all selected from the Web of Science database. A systematic and quantitative literature review was performed. This study used SciMAT software to extract indicators. Specifically, this study analyzed productivity and produced a science map. Findings The findings suggest that interest in this area has increased gradually. The outputs also reveal the innovative effort of industry in new technologies for developing models for tourism marketing. Ten research areas were identified: “destination marketing,” “mobility patterns,” “co-creation,” “gastronomy,” “sustainability,” “tourist behavior,” “market segmentation,” “artificial neural networks,” “pricing” and “tourist satisfaction.” Originality/value This work is unique in proposing an agenda for future research into tourism marketing research with new technologies such as BD and artificial intelligence techniques. In addition, the results presented here fill the current gap in the research since while there have been literature reviews covering tourism with BD or marketing, these areas have not been studied as a whole.

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Section: Big Data In Tourism Marketingmentioning

confidence: 99%

Big data in tourism marketing: past research and future opportunities

Blanco-Moreno

González-Fernández

Gallego

2023

SJME

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Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

Lin

Mariné-Roig

Molina

2022

IJERPH

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In the tourism and hospitality industry, ensuring the well-being of visitors is essential to achieving a competitive tourist destination. This objective is even more pressing in the gastronomy sector. Surprisingly, the scientific literature on this topic is scarce and relies on questionnaire surveys and interviews as a data source. After scrutinizing the 13 articles on gastronomy tourism and well-being indexed in the Web of Science or in Scopus, this study proposes two new lines of research interrelated by the concept of gastronomic image. These exploit the content shared online by consumers in order to assess subjective well-being derived from quality gastronomic experiences. The first is a framework for the customer-perceived image based on Grönroos’s service quality model, and the second is a conceptual model based on Morris’s semiotics to measure gastronomic image. Through mixed methodologies, i.e., qualitative in the first research line and quantitative in the second, the study applies the theoretical framework to Michelin-starred restaurants in two tourist regions with similar features but with different gastronomic cultures—Taiwan (Asia) and Catalonia (Europe)—using as a data source all the online travel reviews (OTRs) written in English about these restaurants shared on the TripAdvisor portal. Comparing the three categories of restaurants in both regions, the results show branding and marketing problems and significant differences in the popularity of restaurants and the satisfaction and well-being of diners. There is a positive relationship between the category of restaurants according to the number of Michelin stars and their popularity according to the number of OTRs, as well as with the satisfaction and well-being of diners, except for a 3-star restaurant that is the worst-rated. These outcomes from the demand side can be useful to stakeholders to design or improve gastronomic products and services.

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UGC Sharing Motives and Their Effects on UGC Sharing Intention from Quantitative and Qualitative Perspectives: Focusing on Content Creators in South Korea

Park

Lee²

2021

Sustainability

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Recently, user-generated content (UGC) has been in the limelight. This study investigates why Internet users share their own UGC and reveals how the motives behind UGC sharing affect UGC sharing intentions both quantitatively and qualitatively. Based on motivations established in existing online communication literature, theoretical UGC motives are identified. Using online surveys administered to 300 users in South Korea, factor analysis is performed to identify empirical UGC sharing motives, and regression analyses shows how UGC sharing motives affect UGC sharing intention in terms of quality and quantity. A total of 10 theoretical UGC motives are consequently factorized into five motives. It is revealed that three motives—self-creation, self-expression, and reward—are related to individual purposes. Users get enjoyment from creating content, they want to be recognized by others, and further expect to be rewarded socially and economically. The other two motives, community commitment and social relationships, are related to social purposes. Users share UGC as a means of communication, desire feedback from others, and want to feel a sense of belonging within certain communities. All of these motives positively affect UGC sharing intention. This is the first study to empirically clarify UGC sharing motives. In addition, this study reveals UGC-centric self-creation and self-expression motives, which have not been the focus of previous online communication studies. Finally, the research results suggest how UGC site managers can adopt practical strategies related to UGC management.

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Gastronomic experience (co)creation: evidence from Taiwan and Catalonia

Cited by 4 publications

References 0 publications

Big data in tourism marketing: past research and future opportunities

Big data in tourism marketing: past research and future opportunities

Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants

UGC Sharing Motives and Their Effects on UGC Sharing Intention from Quantitative and Qualitative Perspectives: Focusing on Content Creators in South Korea

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