Sustainability and customers’ hotel choice behaviour: a choice-based conjoint analysis approach

Verma, Vivek Kumar; Chandra, B.

doi:10.1007/s10668-017-9944-6

Cited by 52 publications

(43 citation statements)

References 48 publications

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“…A word association technique was used as it is a method commonly used to explore concepts (Prebensen, 2007;Hosany and Gilbert, 2010), through the assessment of the first thoughts and/or words that come to the mind of the respondents (Mesías and Escribano, 2018;Roininen et al, 2006;Verma and Chandra, 2018). As co-creation is a concept perceived by tourists, the inductive content analysis was used as the themes were derived from the data collected on the stimulus word "co-creation" and they were not imposed by a defined framework (Mehmetoglu and Dann, 2003).…”

Section: Focus Groupmentioning

confidence: 99%

Food-and-wine experiences towards co-creation in tourism

Rachão

Breda

Fernandes

et al. 2020

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Purpose In general, literature recognises that co-creative experiences add value to the tourism experience, yet empirical research within food-and-wine context remains scarce. This study aims to analyse the tourists’ perceptions of the co-creation construct, their food-and-wine tourism experiences and their willingness to actively co-create in this type of experiences. Design/methodology/approach Departing from general co-creation theoretical concepts, this research explores how they can be applied in a specific food-and-tourism context. The end goal is to formulate a model that can be applied by food-and-wine managers when they create their tourism experience. A convenience sample of 19 tourists composed by 1 focus group (5 participants) and 14 face-to-face semi-structured interviews provided data for the qualitative research to explore tourists’ perceptions of co-creation and how these perceptions can be used to create engaging and successful food-and-wine experiences. Findings Results reveal that co-creation is perceived by tourists as one or a combination of seven categories: social interaction, novelty, creativity, social sustainability, environmental awareness, enjoyment and memorable experiences. Respondents have participated in food-and-wine activities while travelling as a complement to their tourism experience displaying more willingness to actively participate in food rather than wine experiences. Research limitations/implications This study is exploratory in nature which makes the data not generalisable. The findings need further quantitative validation. Although the food-and-wine experiences were created based on existing experiences, they are composed of a different number of stages (without standardisation), which may make further statistical analysis (comparisons) difficult. Practical implications By conceptualising the co-creation construct, tourism managers may use the outcome of this study to turn their experiences more environmentally friendly and to improve the creative process of the experiences. The research findings not only emphasise the significance of understanding tourists’ co-creation conceptualisation, but also indicate the importance of integrating creativity and environmental awareness dimensions into experiences. Particularly, the study develops a theoretical model supportive of the co-creation dimensions that can be applied on food-and-wine tourism contexts. Originality/value This study fills a gap in the literature between co-creation in tourism and its application in food-and-wine settings by highlighting the significance that co-creation has in developing tourism business experiences.

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Section: Focus Groupmentioning

confidence: 99%

Food-and-wine experiences towards co-creation in tourism

Rachão

Breda

Fernandes

et al. 2020

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“…Hotel selectivity is a determinant that is particularly preferred and considered by the customer and is defined as a target for assessing satisfaction and dissatisfaction [20,24]. Therefore, identifying a customer's hotel selection attributes is part of the effort to improve the quality of service and increase customer satisfaction to gain competitive advantage [25].…”

Section: Customer Experience and Satisfactionmentioning

confidence: 99%

Investigating Key Attributes in Experience and Satisfaction of Hotel Customer Using Online Review Data

Ban

Choi

et al. 2019

Sustainability

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With the development of social media, customers are sharing their experiences, and it is rapidly spreading as a form of online review. That is why the online review has become a significant information source affecting customers' purchase intention and behavior. Therefore, it is important to understand the customer's experience shown in the online review in order to maintain sustainable customer satisfaction and loyalty. The purpose of this study is to investigate what are the key attributes and the structural relationship of those key attributes. To accomplish this purpose, a total of 6596 hotel reviews were collected from Google (google.com). A frequency analysis using text mining was performed to figure out the most frequently mentioned attributes. In addition, semantic network analysis, factor analysis, and regression analysis were applied to understand the experience and satisfaction of the hotel customer. As a result, the top 99 keywords were divided into four groups such as "Intangible Service", "Physical Environment", "Purpose", and "Location". The factor analysis reduced the dimension of the original 64 keywords to 22 keywords, and grouped them into five factors, which are "Access", "F&B (Food and Beverage)", "Purpose", "Tangibles", and "Empathy". Based on these results, theoretical and practical implications for sustainable hotel marketing strategies are suggested.

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“…Some procedures were implemented during the research data analysis to ensure the validity of the findings. Firstly, a high degree of consensus of the codes (emerging themes) was reached by applying a triangulation of the researchers (Decrop, 1999;Dwyer et al, 2012;Verma & Chandra, 2018). At least three coders were appointed to secure reliability and provide the most objective insight for each theme assessment.…”

Section: Methodsmentioning

confidence: 99%

Enogastronomy in Northern Portugal: Destination Cooperation and Regional Identity

Rachão

Breda

Fernandes

et al. 2019

Advances in Hospitality and Tourism Research (AHTR)

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This study aims to understand how conflicting stakeholders' interests and agendas of the public, private and non-profit sectors may affect the management of the tourism destination identity. It focuses on Northern Portugal, a geographical area with contrasting characteristics, ranging from coastal urban areas to rural hinterland, each dealing with different development issues. The study is qualitative in nature, being carried out using indepth interviews conducted with various stakeholders (public, private and non-profit sectors) at three wine regions located in Northern Portugal. Data was examined through content analysis. The findings suggest that there is an evident lack of cooperation between the food-and-wine and the tourism sectors in the three

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Sustainability and customers’ hotel choice behaviour: a choice-based conjoint analysis approach

Cited by 52 publications

References 48 publications

Food-and-wine experiences towards co-creation in tourism

Food-and-wine experiences towards co-creation in tourism

Investigating Key Attributes in Experience and Satisfaction of Hotel Customer Using Online Review Data

Enogastronomy in Northern Portugal: Destination Cooperation and Regional Identity

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