The Staging of Experiences in Wine Tourism

Pikkemaat, Birgit; Peters, Mike; Boksberger, Philipp; Secco, Manuela

doi:10.1080/19368620802594110

Cited by 97 publications

(123 citation statements)

References 31 publications

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“…These relationships then confirm that the 4E-model of experiential consumption applies to wine and culinary tourism as suggested previously by other researchers addressing wine tourism (for example [11,16,17]). …”

Section: Principal Component Analysissupporting

confidence: 72%

Wine and culinary tourism: Preferences of experiential consumers

Schamel

2017

BIO Web Conf.

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Abstract. We explore the key components of consumer demand for the development of a successful wine and culinary tourism segment. In particular, we investigate the demand preferences that are important to consumers interested in a wine and culinary related hotel stay in South Tyrol. Conceptually, we utilize the 4E-Model of experiential consumption by Pine & Gilmore [1,2] and propose that the four realms of an experience (i.e., entertainment, education, escapist, and aesthetic relate to the principal components of consumer preferences. We survey potential tourists to gain a better understanding of their demand preferences for culinary and wine related hotel stays. Using an exploratory factor analysis, we identify the principal components of consumer demand preferences. The most preferred demand feature of a culinary wine experience relates to informative entertainment. The second feature relates to social-cultural activities that are educating. The third are escapist wine and food-specific activities and the forth relates to the aesthetics of accommodation traits and style in the culinary and wine domain. Moreover, we study the current supply attributes of wine and culinary related hotel offer in South Tyrol and their pricing using a hedonic model. Attributes that provide an entertainment experience form the basis of any offer in the wine and culinary domain. Attributes that provide an educational experience are highly relevant and add will a significant price premium. Matching demand preferences and supply conditions is crucial in developing a successful culinary and wine related tourism segment.

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Section: Principal Component Analysissupporting

confidence: 72%

Wine and culinary tourism: Preferences of experiential consumers

Schamel

2017

BIO Web Conf.

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“…However, academic research on the conceptualisation and measurement of co-created tourism experiences remains sparse (Binkhorst and Dekker, 2009;Manthiou et al, 2014) and, in particular, very few studies (e.g. Carmichael, 2005) attempt to empirically validate it in wine tourism (O'Neill and Charters, 2000), so far limited to wine products and routes (Pikkemaat et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

Dimensions and outcomes of experience quality in tourism: The case of Port wine cellars

Fernandes

Cruz

2016

Journal of Retailing and Consumer Services

144

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a b s t r a c tEver since the notion that consumption has an experiential dimension, experience and its impact on business is receiving increased attention. Therefore, understanding experience quality, its drivers and outcomes becomes crucial, especially when experiences are the core of the service offering such as in tourism. However, research on tourism experiences remains sparse and largely conceptual. We develop a higher-order model of experience quality, validated in the wine tourism industry, outlining relevant dimensions and outcomes. Results support the six-dimensional structure of experience quality and its impact on loyalty, satisfaction and word-of-mouth. Overall, we validate a holistic multi-dimensional measure of experience quality and examine key nomological relationships, with important implications for tourism managers.

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“…As Scott, Laws, and Boksberger (2009) stated: "Exploring the ways in which experiences connect the company and the brand to the consumer's lifestyle and place individual consumers' actions and the purchase occasion in a broader social context" (p. 108). The experience of hospitality is multidimensional and includes food; drink; accommodations; service; the aesthetics of settings, buildings, and locations; and even the brand or its values and equity (see Pikkemaat, Peters, Boksberger, & Secco, 2009, for an empirical analysis of the differing factors involved in wine tourism). In order to illustrate many of the theories presented here, this article draws heavily on the experience and representations of food and dining within contemporary hospitality studies; however, the overarching debates presented here can also be seen to be transferable and that marketing texts actuality represent the hospitality experience in terms of product, service, and aesthetics in its entirety.…”

Section: The Contemporary Hospitality Marketing Research Landscapementioning

confidence: 99%

Experiences Marketing: A Cultural Philosophy for Contemporary Hospitality Marketing Studies

Tresidder

2014

Journal of Hospitality Marketing & Management

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The Staging of Experiences in Wine Tourism

Cited by 97 publications

References 31 publications

Wine and culinary tourism: Preferences of experiential consumers

Wine and culinary tourism: Preferences of experiential consumers

Dimensions and outcomes of experience quality in tourism: The case of Port wine cellars

Experiences Marketing: A Cultural Philosophy for Contemporary Hospitality Marketing Studies

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