Measuring Online Destination Image, Satisfaction, and Loyalty: Evidence from Barcelona Districts

Mariné-Roig, Estela

doi:10.3390/tourhosp2010004

Cited by 28 publications

(21 citation statements)

References 95 publications

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“…In the field of hospitality and tourism, numerous authors have identified the relationship between the destination image and visitors’ satisfaction and loyalty [ 23 ]. However, whether any experience in particular contributes to the well-being of tourists has not been shown.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…Instead, several authors demonstrated these relationships in the context of the consumption of quality goods and services [ 28 , 29 ]. For that reason, the new conceptual model ( Figure 1 ) is based on Marine-Roig’s hermeneutic circle of destination image formation [ 23 ] and Grönroos’s service quality model [ 22 ]. In short, the proposed model addresses quality experiences in the context of hospitality and tourism, and this study uses it to analyze consumers’ subjective well-being resulting from dining experiences in luxury restaurants.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…The theoretical framework includes two interrelated conceptual models to support a mixed analysis methodology. The qualitative method is based on the Grönroos [ 22 ] service quality model through technical quality, functional quality, and service environment, integrated into the hermeneutical circle of image formation [ 23 ], which results in an image perceived as the quality of the product, service, and atmospherics [ 24 ]. The quantitative method is based on a semiotic model that adapts Morris [ 25 ] trichotomies to the study of gastronomic images.…”

Section: Introductionmentioning

confidence: 99%

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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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Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Lin

Mariné-Roig

Molina

2022

IJERPH

Self Cite

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“…Regarding quantitative methodologies, most researchers obtained data through questionnaire surveys. Taking into account the sources or agents of destination image formation [110][111][112][113], only two articles on European case studies collected online data generated by marketers and consumers. The first, [79], published in 2010, collected data on the websites of destination managers and restaurateurs.…”

Section: Relations Between Gastronomic Heritage and Sustainabilitymentioning

confidence: 99%

Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020

2021

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Gastronomy represents a significant part of the cultural heritage and identity of tourist destinations; however, related scientific literature is scarce. Considering these aspects within the field of tourism and hospitality, and selecting the articles written in English indexed in the Web of Science and Scopus from 2001 to 2020, the objective of this research is twofold: (1) to present a bibliometric analysis of the literature on gastronomic heritage (71 articles); and (2) to analyze some aspects (main topics, frequency of key terms, methods, and data sources) of the research on case studies in Asia and Europe (46 articles), as they are the most prominent regions on the representative list of the intangible cultural heritage of humanity (UNESCO). The study shows the temporal evolution of the literature on gastronomic heritage in parallel with UNESCO’s actions on cultural heritage. The results reveal that most articles relate gastronomic heritage to the sustainability of tourist destinations, and that European case studies address sustainability more than Asian studies do. Regarding the methodology to analyze Asian and European case studies, qualitative research predominates. Within quantitative studies, the use of online content generated by consumers and marketers as a data source is rare.

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“…In addition, Lladós-Masllorens et al (2020) studied the pricing strategy of listings in Airbnb in Barcelona and found that a systematic interaction of valence and volume of online reviews can produce a crucial impact on the listings' pricing. Other authors have found, through Airbnb reviews in Barcelona, that the location of the accommodation strongly influences the online travel review (OTR) narrative, which may affect the destination's image, tourist satisfaction, and loyalty (Marine-Roig, 2021).…”

Section: Barcelona As a Case Of Studymentioning

confidence: 99%

Value Co-creation in Non-profit Accommodation Platforms

2021

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Value co-creation, in the sharing accommodation sector, has been extensively analyzed but mainly with Airbnb as a reference and focusing mostly on guests’ perceptions. The aim of this study is to analyze the value co-created for users (guests and hosts) in the non-profit sharing accommodation platforms Couchsurfing and HomeExchange. This study also aims to analyze whether the co-created value of these platforms differs from that of for-profit platforms, along with how the outcomes, resources, and practices of the value co-creation process can help create wellbeing for individuals involved in the accommodation experience. Given that most of the existing literature on value co-creation in sharing accommodation platforms is based on Airbnb and guest perspectives, this study is a pioneer in analyzing how guests and hosts co-create value in the context of non-profit accommodation platforms using online travel reviews (OTRs) from non-profit platforms, and how the co-created value contributes to the wellbeing of the individuals involved. Results show that a set of tangible and intangible resources, such as the home and its amenities, helps users on non-profit platforms co-create value and that interaction and social practices between guests and hosts help co-create value for both groups. This implies that non-profit accommodation platforms may contribute more to the social dimensions of wellbeing of their users than for-profit platforms such as Airbnb where the host is typically absent from the experience. In addition, this study demonstrates that the co-created value in non-profit platforms depends on the modus operandi of each platform. On Couchsurfing, guests and hosts co-create more value from their social practices, and on HomeExchange, value co-creation depends more on tangible and intangible resources.

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Measuring Online Destination Image, Satisfaction, and Loyalty: Evidence from Barcelona Districts

Cited by 28 publications

References 95 publications

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

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

Gastronomy as a Sign of the Identity and Cultural Heritage of Tourist Destinations: A Bibliometric Analysis 2001–2020

Value Co-creation in Non-profit Accommodation Platforms

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