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Artykuły w czasopismach na temat „Memorable experiences”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 19 lutego 2022

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1

Stone, Matthew J., Joelle Soulard, Steven Migacz i Erik Wolf. "Elements of Memorable Food, Drink, and Culinary Tourism Experiences". Journal of Travel Research 57, nr 8 (18.10.2017): 1121–32. http://dx.doi.org/10.1177/0047287517729758.

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This study identified elements leading to memorable food, drink, or culinary experiences while traveling. More than 1,000 respondents in four countries described their most memorable food or drink travel experience. Qualitative analysis found five general elements leading to memorable food travel experiences: food or drink consumed, location/setting, companions, the occasion, and touristic elements (e.g., novelty, authenticity). While these elements were frequently mentioned together, a single element (e.g., extraordinary view or entrée) was sufficient to create a memorable experience. The broad array of memorable experiences ranged from gourmet to simple, intentional to serendipitous. While local or authentic foods were often mentioned, many experiences included foods that were not local. In general, elements leading to memorable culinary tourism experiences were more specific than those for memorable tourism experiences, and a memorable destination was not required for a memorable food/drink experience. Tourism providers can use these elements to better create their destination’s culinary story.

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Pizam, Abraham. "Creating memorable experiences". International Journal of Hospitality Management 29, nr 3 (wrzesień 2010): 343. http://dx.doi.org/10.1016/j.ijhm.2010.04.003.

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Buehring, Joern, i Barry O’Mahony. "Designing memorable guest experiences". Journal of Hospitality and Tourism Insights 2, nr 4 (5.11.2019): 358–76. http://dx.doi.org/10.1108/jhti-11-2018-0077.

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Purpose Managing the customer experience is critical for hospitality businesses because business viability can depend on the delivery of valued guest experiences. The industry lacks research that can assist in developing the specific measures and tools to design experiences that meet guests’ expectations. The purpose of this paper is to identify the constructs and generators of memorable experiences (ME) from the perspectives of luxury hotel hosts and guests. Design/methodology/approach Data were collected in two sequential phases. In the first phase, non-probability sampling was used to engage luxury hotel experts in a Delphi study. This was followed by in-depth, face-to-face interviews with frequently staying luxury hotel guests. Findings In total, 40 value generating factors emerged from the host data. These were validated with guests; however, guests also revealed a further 19 value generating factors that develop ME. These factors were clustered into five constructs and formulated into a ME framework that presents the constructs and supporting variables that can facilitate memorable luxury hotel experiences. Research limitations/implications Guests were asked to recall previous luxury hotel experiences and it is acknowledged that recall of past experiences can be inaccurate. The sample size was also relatively small. Practical implications Critical, value generating factors were identified that hotel operators can employ to actively engage luxury hotel guests and ensure their experiences are memorable. Originality/value The study extends our understanding of the constructs and variables that contribute to the development of ME identifying the importance of sensory generators and the role of authenticity and destination specific culture in creating unique, ME. These key drivers can be used to increase guest satisfaction, loyalty and repeat visitation.

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Chandralal, Lalith, i Fredy-Roberto Valenzuela. "Memorable Tourism Experiences: Scale Development". Contemporary Management Research 11, nr 3 (27.08.2015): 291–310. http://dx.doi.org/10.7903/cmr.13822.

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Seyfi, Siamak, C. Michael Hall i S. Mostafa Rasoolimanesh. "Exploring memorable cultural tourism experiences". Journal of Heritage Tourism 15, nr 3 (10.07.2019): 341–57. http://dx.doi.org/10.1080/1743873x.2019.1639717.

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Sthapit, Erose, Senthilkumaran Piramanayayagam i Peter Björk. "Tourists' Motivations, Emotions, and Memorable Local Food Experiences". Journal of Gastronomy and Tourism 5, nr 1 (7.12.2020): 17–32. http://dx.doi.org/10.3727/216929720x15968961037881.

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This study aimed to explore tourists' general local food preferences, whether tasting local food was one of their major motivations for undertaking a recent trip, the emotions they associated with the experience, and what constituted a memorable local food experience. Data were collected using an open-ended questionnaire. Based on the survey responses of 210 tourists, almost all the respondents were Indian nationals. The majority of the respondents could be categorized as food neophiliacs, since they exhibited a tendency to seek new food tastes while traveling. For more than half the respondents, tasting local food was one of the main motivations for taking particular trips and was considered a primary activity. Experiencing novelty and local culture were the main motivations for tasting local food. In connecting local food consumption memories with emotions, respondents experienced the positive emotions of joy and love. This article proposes a new conceptual framework for memorable local food experiences, which comprises several components: taste, socializing with friends and family members, novelty, authenticity, ambience, affordable price, and interacting with locals. The findings provided little evidence of special occasions, hospitality, or food souvenirs contributing to a memorable food experience, as claimed by previous studies, suggesting that such factors are not inevitable components of all tourist food experiences.

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Roest, Henk. "New service development; creating memorable experiences". Journal of Retailing and Consumer Services 10, nr 1 (styczeń 2003): 57–58. http://dx.doi.org/10.1016/s0969-6989(02)00019-x.

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Reast, Jon. "Memorable customer experiences: A research anthology". Journal of Marketing Management 29, nr 11-12 (sierpień 2013): 1430–32. http://dx.doi.org/10.1080/0267257x.2013.832056.

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Stach, Jens. "How memorable experiences influence brand preference". Qualitative Market Research: An International Journal 20, nr 4 (11.09.2017): 394–415. http://dx.doi.org/10.1108/qmr-03-2016-0023.

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Purpose This paper aims to illuminate mechanisms through which memorable experiences with brands create lasting preferences. It is based on the proposition that intense positive (negative) affective consumption in the consumer’s youth creates powerful imprints, which influence brand preference (distaste) throughout life. Design/methodology/approach Autobiographical memories with Nutella are retrieved from three different user groups, i.e. heavy-, light- and non-users. The retrieved memory narratives are analysed using conditioning theory, i.e. operant, classical or no conditioning are identified and compared across groups. Findings The research’s central proposition is affirmed, yet the dominant form of conditioning mechanism differs per group. Operant conditioning outperforms classical conditioning in creating strong and lasting preferences. Heavy- and non-users predominantly exhibit in-tensely positive and negative operant conditioning, respectively. Light-users on the other hand recall less affectively intense consumption experiences, mainly featuring classical conditioning. The light-users’ recollections suggest a mere exposure effect to be more appropriate in describing the preference formation in this user group. Research limitations/implications Users not having experienced affectively intense consumption, i.e. light-users, are likely to be influenced in their preference over time through other factors, which this paper does not focus on. Practical implications Memory elicitation and exploration provides valuable insights to shape both promotional as well as advertising strategies. Originality/value The study extends existing theory on conditioning in marketing by first using a novel qualitative approach to analyse conditioning procedures in real-life settings, and second, it highlights operant conditioning’s superior ability in creating lasting preferences.

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Sthapit, Erose, i Dafnis N. Coudounaris. "Memorable tourism experiences: antecedents and outcomes". Scandinavian Journal of Hospitality and Tourism 18, nr 1 (8.02.2017): 72–94. http://dx.doi.org/10.1080/15022250.2017.1287003.

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Williams, Helena A., Jingxue (Jessica) Yuan i Robert L. Williams. "Attributes of Memorable Gastro-Tourists’ Experiences". Journal of Hospitality & Tourism Research 43, nr 3 (7.10.2018): 327–48. http://dx.doi.org/10.1177/1096348018804621.

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Gastro-tourists specifically travel to learn about new cultures through memorable food experiences. They span all ages, ethnicities, and incomes. These tourists plan more trips, stay longer, and spend more discretionary money when they travel. Interactions that include learning about regional foods and kitchen cultures and that foster relationships between the gastro-tourist and the gastro-host are more important to them than fancy amenities. Research that identifies characteristics and attributes of gastro-tourism experiences considered memorable is sparse. This inductive qualitative research study triangulated three data sources and two data collection methods (in-depth interviews and online surveys). Seven attributes linked to memorability are identified: (1) deliberate and incidental gastro-tourists, (2) travel stages, (3) foodie risk-taking, (4) interdependent co-created tourist–host relationships, (5) authenticity, (6) sociability, and (7) emotions. The attributes provide insights into the prevalent shift from product/service-dominant tourism to co-created experiential tourism opportunities and highlight the motivations that drive this emerging gastro-tourism market segment. By uncovering triggering moments that gastro-tourists value and find memorable, this study adds to the knowledge base of sustainable tourism development, destination branding promises, co-creation, and stakeholder theories.

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Wei, Chao, Weiyan Zhao, Chaozhi Zhang i Keji Huang. "Psychological factors affecting memorable tourism experiences". Asia Pacific Journal of Tourism Research 24, nr 7 (2.05.2019): 619–32. http://dx.doi.org/10.1080/10941665.2019.1611611.

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Zare, Samira. "Cultural influences on memorable tourism experiences". Anatolia 30, nr 3 (7.02.2019): 316–27. http://dx.doi.org/10.1080/13032917.2019.1575886.

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Tung, Vincent Wing Sun, Catherine Cheung i Rob Law. "Does the Listener Matter? The Effects of Capitalization on Storytellers’ Evaluations of Travel Memories". Journal of Travel Research 57, nr 8 (30.10.2017): 1133–45. http://dx.doi.org/10.1177/0047287517729759.

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Despite existing studies on memorable tourism experiences that often involve interpersonal sharing, the broader question of how a listener could influence tourists’ memories, including their evaluations of posttravel experiences and destination image, remains relatively unexplored. Interpersonal sharing with a listener could elicit a process called capitalization in which an individual (re)constructs details of an experience to make it more memorable. To address this gap, this research examines the effects of capitalization on travel memories (study 1), and the influence of listener responsiveness on tourists’ destination image (study 2). This research reinforces the notion that separating the act of remembering from the act of sharing is difficult and contributes to research on the malleability of travel memories by highlighting the influence of the listener’s feedback in shaping tourists’ memorable experiences. This research also provides relevant implications for tourism practitioners involved in service experiences and tourist relationship building.

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Knobloch, Uli, Kirsten Robertson i Rob Aitken. "Experience, Emotion, and Eudaimonia: A Consideration of Tourist Experiences and Well-being". Journal of Travel Research 56, nr 5 (9.06.2016): 651–62. http://dx.doi.org/10.1177/0047287516650937.

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Experiential marketing and the quest to create memorable and extraordinary customer experiences have become central to tourism. However, implementing the concept of experiential marketing has been problematic due to a lack of knowledge regarding what makes experiences memorable, as well as inattention to the subjective and personal nature of experiences. This study explores the nature of individual experiences, particularly with regard to personal outcomes, emotions and meanings, by investigating tourists’ experiences of the same activity in three different consumption contexts. The influence of consumption context as well as significant differences in personal outcomes were evident, and more profound and meaningful than previous research suggests. Findings point to a need to understand tourist consumption experiences beyond hedonic enjoyment of the moment, and consider their broader implications on well-being and quality of life. Implications for tourism providers and experiential marketing are discussed.

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Villinger, Karoline, Deborah R. Wahl, Harald T. Schupp i Britta Renner. "Memorable meals: The memory-experience gap in day-to-day experiences". PLOS ONE 16, nr 3 (30.03.2021): e0249190. http://dx.doi.org/10.1371/journal.pone.0249190.

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Research shows that retrospective memory is often more extreme than in-the-moment experiences. While investigations into this phenomenon have mostly focused on distinct, one-time experiences, we examined it with respect to recurring day-to-day experiences in the eating domain, focusing on variables of the snapshot model—i.e., the most intense and the final experience. We used a smartphone-based Ecological Momentary Assessment to assess the food intake and eating happiness of 103 participants (82.52% female, Mage = 21.97 years) over eight days, and then calculated their best (positive peak), worst (negative peak) and final experiences. Remembered eating happiness was assessed immediately after the study (immediate recall) and after four weeks (delayed recall). A significant memory-experience gap was revealed at immediate recall (d = .53). Remembered eating happiness was predicted by the worst eating experience (β = .41, p < .001), but not by the best or final eating experience. Analyzing changes over time did not show a significant memory-experience gap at delayed recall, but did reveal a similar influence of the worst eating experience (β = .39, p < .001). Findings indicate that, in the domain of eating, retrospective memory is mainly influenced by negative experiences. Overall, the results indicate that the snapshot model is a valid conceptualization to explain recall of both outstanding and day-to-day experiences.

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Skavronskaya, Liubov, Brent Moyle, Noel Scott i Vikki Schaffer. "Collecting Memorable Tourism Experiences: How Do ‘wechat’?" Journal of China Tourism Research 16, nr 3 (27.08.2019): 424–46. http://dx.doi.org/10.1080/19388160.2019.1656131.

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Knapp, Doug. "Memorable Experiences of a Science Field Trip". School Science and Mathematics 100, nr 2 (luty 2000): 65–72. http://dx.doi.org/10.1111/j.1949-8594.2000.tb17238.x.

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Cornelisse, Miranda. "Understanding memorable tourism experiences: A case study". Research in Hospitality Management 8, nr 2 (29.06.2018): 93–99. http://dx.doi.org/10.1080/22243534.2018.1553370.

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Tung, Vincent Wing Sun, i J. R. Brent Ritchie. "Exploring the essence of memorable tourism experiences". Annals of Tourism Research 38, nr 4 (październik 2011): 1367–86. http://dx.doi.org/10.1016/j.annals.2011.03.009.

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Coelho, Mariana de Freitas, Marlusa de Sevilha Gosling i António Sérgio Araújo de Almeida. "Tourism experiences: Core processes of memorable trips". Journal of Hospitality and Tourism Management 37 (grudzień 2018): 11–22. http://dx.doi.org/10.1016/j.jhtm.2018.08.004.

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Lee, You-Ha, i Bong-Koo Lee. "Analysis of Senior Tourists’ Memorable Tourism Experiences". Northeast Asia Tourism Research 16, nr 1 (28.02.2020): 95–125. http://dx.doi.org/10.35173/natr.16.1.5.

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Ardyan, Elia, i Utomo Wibisono. "Between Self Congruity, Destination Relationship and Memorable Tourist Experience: An Empiric Study on the Loyalty of Tourist Destination". Jurnal Dinamika Manajemen 10, nr 1 (25.10.2019): 111–23. http://dx.doi.org/10.15294/jdm.v10i1.17408.

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This study examines the driving factors that can enhance tourist destination loyalty. Respondents used were 184 domestic tourists who had traveled to Bali. Data were analyzed using Structural Equation Modeling. Amos version 21 is used to process data. These results indicate that destination personality can improve the relationship destination but memorable tourist experience can not enhance it. The personality of a tourist destination enhance self-congruity. The study also found that memorable tourist experiences and the relationship destinations has a positive impact on increasing destinations loyalty. Self-congruity has a negative effect on destination loyalty. One contribution of this research related to showing the memorable tourist experience is more likely to influence loyal decisions than destination relationships.

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Cheung, Man Lai, Wilson K. S. Leung, Jun-Hwa Cheah, Kian Yeik Koay i Bryan Cheng-Yu Hsu. "Key tea beverage values driving tourists’ memorable experiences: an empirical study in Hong Kong-style café memorable experience". International Journal of Culture, Tourism and Hospitality Research 15, nr 3 (14.07.2021): 355–70. http://dx.doi.org/10.1108/ijcthr-08-2020-0188.

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Purpose Using consumption value theory, this study aims to examine the impact of tourists’ perceived consumption value dimensions of tea beverages offered by Hong Kong (HK)-style cafés, including taste value, price value, health value and emotional value, on tourists’ memorable experience (ME), satisfaction and revisit intention. Design/methodology/approach Using an online survey, this study collected 225 usable data from tourists who had experience in visiting HK-style cafés. Partial least squares–structural equation modelling was used to examine the importance of tourists’ value dimensions, including taste value, price value, health value and emotional value, on tourists’ ME, satisfaction and revisit intention. Findings The results revealed that taste value, price value, health value and emotional value are significant predictors of tourists’ ME in HK-style cafés, which in turn drive their satisfaction and revisit intention. Research limitations/implications This study focusses on a single context: HK-style cafés. Future research may enhance the generalisability of the findings by replicating the model in other countries with diverse cultures. Practical implications Tourism marketers may strengthen tourists’ ME, satisfaction and revisit intention by promoting tea beverages as well as HK-style cafés. Tourism marketers are recommended to communicate taste value, price value, health value and emotional value of HK-style tea beverages, which in turn encourages tourists to learn about the features of tea beverages. Subsequently, it drives tourists’ ME and satisfaction, thereby strengthening their intention to revisit. Originality/value This study contributes to the tourism marketing literature by providing an understanding of the role of tea beverage value in driving tourists’ ME, satisfaction and revisit intention. By empirically testing a research model, this study confirms that specific consumption value elements of tea beverages, namely, taste value, price value, health value and emotional value, are critical drivers in driving tourists’ ME, satisfaction and revisit intention.

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Park, Sanghun, i Carla Almeida Santos. "Exploring the Tourist Experience". Journal of Travel Research 56, nr 1 (4.08.2016): 16–27. http://dx.doi.org/10.1177/0047287515624017.

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The current study explores the central elements comprising memorable tourism experiences. It does so by adopting a sequential data collection process along three main successive travel stages: (a) pre-, (b) during, and (c) posttravel. Findings suggest that while participants vividly recalled the process of collecting and negotiating information for travel planning as well as interactions with others, what they most recalled posttravel (i.e., once their travels were over) were unique and unexpected personal experiences that differentiated their experiences from others’ experiences. The implications of such findings for the understanding of memorable tourism experiences are discussed.

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Azis, Nasir, Muslim Amin, Syafruddin Chan i Cut Aprilia. "How smart tourism technologies affect tourist destination loyalty". Journal of Hospitality and Tourism Technology 11, nr 4 (7.10.2020): 603–25. http://dx.doi.org/10.1108/jhtt-01-2020-0005.

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Purpose The purpose of this study is to investigate how smart tourism technologies and memorable tourism experiences affect tourist satisfaction and tourist destination loyalty. Design/methodology/approach A total of 600 questionnaires were distributed, 360 were returned (60% response rate) and a covariance-based structural equation modeling technique was used to test the hypotheses. Findings The results of this study explain that smart tourism technologies and memorable tourism experiences play essential roles in enhancing tourist satisfaction and tourist destination loyalty. Practical implications This study specifies that tourists have pleasant memories and are satisfied at a tourist destination; as a result, they are more likely to revisit and recommend a tourist destination to their friends, family and other tourists. If a tourist has a negative experience with smart city info-structure facilities, a tourist might reach an overall conclusion to not revisit or recommend the location to other tourists. Originality/value This study provides empirical evidence to support the importance of smart tourism technologies and memorable tourism experiences in enhancing tourist satisfaction and tourist destination loyalty.

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Lončarić, Dina, Marina Perišić Prodan i Jasmina Dlačić. "MEMORABLE TOURISM EXPERIENCES INSPIRED BY THE BEAUTY OF NATURE". Tourism and hospitality management 27, nr 2 (2021): 315–37. http://dx.doi.org/10.20867/thm.27.2.5.

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Purpose – Today's tourists are increasingly looking for an active, healthy and meaningful way to spend their time at a destination. The purpose of this study, therefore, is to determine the key dimensions of memorable tourism experiences (MTEs) that influence tourists' satisfaction with the vacation experience motivated by the beauty of nature and landscape, as well as the impact of satisfaction with vacation experience on behavioural intentions. Design – Using a structured questionnaire on pencil and paper, data were collected from a sample of 334 travellers who were citizens of the Republic of Croatia and whose primary motive for travel was to visit a natural attraction. Methodology/approach – The questionnaire adopted previously validated scales and was used to explore MTEs, satisfaction with the vacation experience and behavioural intentions. The hypotheses were empirically tested using partial least square structural equation modelling. Findings – The results show that not all MTE dimensions influence satisfaction with the vacation experience among tourists whose primary travel motive was the beauty of nature and landscape. Hedonism, refreshment, and involvement as MTE dimensions had a statistically significant influence on satisfaction with the vacation experience. In addition, satisfaction with the vacation experience had a statistically significant influence on several behavioural intentions, with the strongest influence on intention to recommend. Originality of the research – Tourists in nature-based destinations were found to exhibit specific behaviours, as not all MTE dimensions contribute equally to satisfaction with the vacation experience. This study extends the body of knowledge on tourism experience theory by empirically testing its premises on tourists motivated by the beauty of nature and landscape.

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Williams, Luke, Alexander Buoye, Timothy L. Keiningham i Lerzan Aksoy. "The practitioners’ path to customer loyalty: Memorable experiences or frictionless experiences?" Journal of Retailing and Consumer Services 57 (listopad 2020): 102215. http://dx.doi.org/10.1016/j.jretconser.2020.102215.

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Fouce, Héctor. "Memorable experiences in the Era of instant music". Anàlisi, nr M (1.02.2012): 97. http://dx.doi.org/10.7238/a.v0im.1504.

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Fouce, Héctor. "Memorable experiences in the Era of instant music". Anàlisi, Monograph (1.02.2012): 97. http://dx.doi.org/10.7238/a.v0imonografico.1504.

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Sthapit, Erose, i Jano Jiménez-Barreto. "Exploring tourists' memorable hospitality experiences: An Airbnb perspective". Tourism Management Perspectives 28 (październik 2018): 83–92. http://dx.doi.org/10.1016/j.tmp.2018.08.006.

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Skavronskaya, Liubov, Brent Moyle, Noel Scott i Anna Kralj. "The psychology of novelty in memorable tourism experiences". Current Issues in Tourism 23, nr 21 (12.09.2019): 2683–98. http://dx.doi.org/10.1080/13683500.2019.1664422.

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Sthapit, Erose. "A netnographic examination of tourists’ memorable hotel experiences". Anatolia 29, nr 1 (20.11.2017): 108–28. http://dx.doi.org/10.1080/13032917.2017.1402190.

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Lee, Yi-Ju. "Creating memorable experiences in a reuse heritage site". Annals of Tourism Research 55 (listopad 2015): 155–70. http://dx.doi.org/10.1016/j.annals.2015.09.009.

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Sie, Lintje, Kelly Virginia Phelan i Shane Pegg. "The interrelationships between self-determined motivations, memorable experiences and overall satisfaction". Journal of Hospitality and Tourism Technology 9, nr 3 (1.10.2018): 354–79. http://dx.doi.org/10.1108/jhtt-09-2017-0098.

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Purpose The purpose of this study is to assess the relationships between older travelers’ self-determined motivations, memorable travel experiences and overall satisfaction with educational holidays. This study also examined the mediating effects of memorable travel experiences on the relationships between motivations and overall satisfaction. Design/methodology/approach An integrative model using a pre-post travel approach was used as the framework for this study. A total of 361 valid pre- and post-travel surveys were gathered from Australians 50 years or older who participated in educational tour packages. Findings Results found “personal development” and “learning” dimensions of intrinsic self-determined motivations were the main decision making factors for older adults to engage in educational tourism. “Learning” was the main driver to influence memorable experiences and overall satisfaction. Findings also revealed “local culture” and “excitement” dimensions of memorable experiences were found to influence their overall satisfaction with the trip. These two dimensions were found to be significant factors that partially mediated the relationship between intrinsic motivation (“learning”) and overall satisfaction. Originality/value This study contributed to developing a theoretical framework that assessed antecedents and outcomes of older adults’ motivations and travel-related behaviors.

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Kim, Jong-Hyeong. "The antecedents of memorable tourism experiences: The development of a scale to measure the destination attributes associated with memorable experiences". Tourism Management 44 (październik 2014): 34–45. http://dx.doi.org/10.1016/j.tourman.2014.02.007.

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Kim, Jong-Hyeong, i SooCheong (Shawn) Jang. "Determinants of authentic experiences". International Journal of Contemporary Hospitality Management 28, nr 10 (10.10.2016): 2247–66. http://dx.doi.org/10.1108/ijchm-06-2015-0284.

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Purpose This study aims to address a lack of studies on the attributes of ethnic restaurants that influence customers’ perceptions of authenticity. Particularly, this study extended Gilmore and Pine’s authenticity framework (is the offering true to itself and is the offering what it says it is) by incorporating a servicescape factor (i.e. employees). Design/methodology/approach This study used a 2 × 2 × 2 between-participants design which examined the effects of using an authentic sauce in a dish, advertising “authenticity” and employing staff from the native culture of the ethnic food on authentic experiences. Follow-up contact was made by phone and mail to assess their memory of ethnic Korean food tried in experimental conditions. Participants were asked how clearly and vividly they could recollect the food experience. Findings The results showed that all of the tested factors significantly influenced the subjects’ perceived authenticity of the food and recollection of the food experience. However, the authors did not find any significant interaction effects. Practical implications This study suggests factors that influence customers’ authentic experiences and memory. Thus, the findings provide important implications for delivering authentic and memorable experiences. Originality/value Previous researchers have emphasized the importance and urgency of providing authentic and memorable experiences. However, it is still unclear what specific attributes of ethnic restaurants influence individuals’ perceptions of authenticity and memory.

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YILDIZ, Özay, i Özgür SARIBAŞ. "TASTING GAZIANTEP: HOW LOCAL FOOD SHAPES SENSE OF PLACE". Business & Management Studies: An International Journal 7, nr 5 (25.12.2019): 2873–90. http://dx.doi.org/10.15295/bmij.v7i5.1363.

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Local food is an integral part of the cultural heritage and tourist attraction of a destination. Local food may create peak experiences for a tourist. Taste and smell create lasting impressions and memories, shaping tourist experience and leading to an association between food and place. This paper aims to analyse the conditions of such an association. After a review of relevant literature, focus group interviews were conducted with participants who had visited Gaziantep. We have found out that while local food creates lasting impressions, unfamiliarity usually results in more memorable experiences, and participants who spent longer time in the city, with higher motivation and means to experience the local food expressed more vivid memories. Likely, complementary cultural heritage and accompanying visual elements create a more complete and memorable sensory experience as well as a stronger association. Lastly, time passed after the trip turned out to be insignificant on memorability.

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Harrington, Robert J., Michael C. Ottenbacher, Laura Schmidt, Jessica C. Murray i Burkhard von Freyberg. "Experience perceptions, memorability and life satisfaction: a test and theory extension in the context of Oktoberfest". International Journal of Contemporary Hospitality Management 33, nr 2 (18.01.2021): 735–54. http://dx.doi.org/10.1108/ijchm-07-2020-0723.

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Purpose Based on the Oktoberfest context and memory-dominant logic (MDL), the purpose of the study included assessing drivers of the perceptions of experience uniqueness; if these drivers and experience uniqueness perceptions transformed in memorable experiences; and if memorable experiences translated into enhanced life satisfaction. Based on these relationships, a typology and theory extension is provided integrating practical examples. Design/methodology/approach A five-factor model was tested using exploratory structural equation modeling and structural equation modeling; the factors included food and beverage quality; connectedness; experience uniqueness; meaningfulness and memorability; and life satisfaction. Findings Guests connectedness impacted life satisfaction perceptions. Positive perceptions of the experience uniqueness resulted in higher memorability. Food and beverage quality impacted both memorability and life satisfaction. Higher memorability resulted in higher life satisfaction. Attendee nationality impacted the relationship among several of the study’s factors. Research limitations/implications Progress was made on assessing the MDL concepts and translating them into quantitative values. Study results supported the impact of connectedness and product quality on perceptions of Oktoberfest experience uniqueness along with the impact of meaningfulness of the experience on life satisfaction perceptions. The authors acknowledged limitations because of one Oktoberfest beer tent focus and the weaknesses of survey methodology, limiting pre- and post-activity reporting and future investigation of moderating effects. Practical implications The consideration of higher order impacts (i.e. life satisfaction) is needed when delivering experiences and to entice loyalty and social media apostles. Consumers’ experience connectedness with high-quality perceptions and unique service design are likely to translate to memorable experiences, leading to life satisfaction perceptions. The concept of creating the experience “with” the customer appears to be a key aspect of memorability. Originality/value These results tested aspects of MDL and a typology emerged of ideal types as a modified MDL framework driven by two continua: transactional vs experiential quality and experiences designed “to” vs “with” customers.

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Hernández-Mogollón, José Manuel, Elide Di-Clemente i Ana María Campón-Cerro. "Culinary travel experiences, quality of life and loyalty". Spanish Journal of Marketing - ESIC 24, nr 3 (29.06.2020): 425–46. http://dx.doi.org/10.1108/sjme-11-2019-0094.

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Purpose This paper aims to develop an original model in the context of food-based experiences considering new experiential variables, such as to experience quality, memorability and quality of life (QOL), and their impact on marketing outcomes, namely, satisfaction and loyalty, approached from an experience perspective. Design/methodology/approach An empirical approach has been adopted. Data have been collected through an online and a paper-and-pencil method, using an original questionnaire addressed to tourists who had a food-based experience during their recent holidays. Partial least squares-structural equation modelling is the technique used for data analysis. Findings The results confirm that local food, enjoyed through quality experiences, is a determining factor in designing memorable products, achieving tourist satisfaction, improving their QOL and encouraging loyalty to experiential food-based practices. Research limitations Results should be interpreted within the context of this research because of the use of a sample conveniently selected. Practical implications Gastronomic experiences represent a successful strategic resource for tourist destinations and professionals who want to adapt their business/destination to the new requirements of the experiential context. Originality/value To the best of authors’ knowledge, this study is first to relate the impact of memorable and quality culinary experiences on the QOL of tourists, chasing, as a final result, loyal intentions towards a specific kind of experience (culinary) rather than towards the destination.

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Bigne, Enrique, María Lilibeth Fuentes-Medina i Sandra Morini-Marrero. "Memorable tourist experiences versus ordinary tourist experiences analysed through user-generated content". Journal of Hospitality and Tourism Management 45 (grudzień 2020): 309–18. http://dx.doi.org/10.1016/j.jhtm.2020.08.019.

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Bastiaansen, Marcel, Xander Dennis Lub, Ondrej Mitas, Timothy Hyungsoo Jung, Mário Passos Ascenção, Dai-In Han, Teemu Moilanen, Bert Smit i Wim Strijbosch. "Emotions as core building blocks of an experience". International Journal of Contemporary Hospitality Management 31, nr 2 (11.02.2019): 651–68. http://dx.doi.org/10.1108/ijchm-11-2017-0761.

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PurposeThis paper aims to stimulate the discussion in the fields of hospitality, tourism and leisure on what exactly constitutes “an experience” and how to measure it; the authors unpack the experience construct into its core constituent elements, namely, emotions.Design/methodology/approachThe paper reviews insights from psychology and cognitive neuroscience that define experiences as a fine-grained temporal succession of emotions that occur during an experiential episode. Limitations of current methods for measuring experiences are discussed, after which biometric and neuroscientific methods are reviewed that are optimally geared toward measuring emotions, as they occur during an experience with fine temporal detail.FindingsAn overview is presented of the available studies within the fields of hospitality, tourism and leisure that use these methodologies. These studies show that using these methodologies provides a fruitful methodological approach to measuring experiences in real time.Practical implicationsCompanies are constantly seeking to create memorable experiences for their customers. The proposed research methodologies allow companies to get a more fine-grained image of what impacts customers over the course of their experience and to actively integrate the use of emotions into creating experiences, as emotions are key to making them memorable.Originality/valueThe paper sketches the contours of a rapidly emerging framework that unpacks memorable experiences into their constituent element – emotions. It is proposed that this will contribute to a deeper understanding of how consumers experience offerings in the hospitality, tourism and leisure industry.

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Rashid-Radha, Jasmine Zea Raziah Radha, Nurhazani Mohd Shariff, Azilah Kasim, Raslinda Mohd Ghazali i Ahmad Edwin Mohamed. "EXPLORING HOW ZOO SERVICESCAPES IMPACT MEMORABLE TOURISM EXPERIENCE: A CRITICAL INCIDENT TECHNIQUE (CIT) APPROACH". Journal of Tourism, Hospitality and Environment Management 6, nr 23 (10.06.2021): 53–59. http://dx.doi.org/10.35631/jthem.623006.

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This conceptual paper aims to investigate the impact of servicescapes on visitors’ experience of Malaysian zoos in order to show that the zoo’s physical environment plays an important role in determining a memorable tourism experience (MTE). In order to investigate the extent to which zoo-related servicescapes create memorable tourism experiences, the critical incident technique (CIT) is being proposed. Semi-structured interviews are to be conducted to ask visitors which aspects of their visit to the zoo were the most memorable in terms of hedonism, refreshment, local culture, novelty, meaningfulness, involvement, and knowledge. This study is expected to extend the servicescape framework to include new dimensions within the context of zoos. In terms of managerial implications, this study could assist zoo operators in understanding how visitors evaluate their trip to the zoo. Findings from this research could therefore provide insight into how zoological facilities, services, and attractions could be better managed to increase visitor numbers.

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Ahsanah, Ulfah, i Yessy Artanti. "The Role of Memorable Tourism Experiences in the Relation between City Image and Visitor Engagement Toward Re-Visit Intention to Yogyakarta City". Jurnal Manajemen Bisnis 12, nr 1 (13.01.2021): 56–70. http://dx.doi.org/10.18196/mabis.v12i1.9138.

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Research Aims: The purpose of this paper is to analyze and discuss the influence of city image and visitor engagement on re-visit intention through memorable tourism experiences as a mediation variable.Design/Methodology/Approach: The research sampling techniques used was nonprobability sampling by judgmental sampling methods. The respondents involved 220 visitors who had visited Yogyakarta city two times in the last two years. Path analysis was employed to analyze the dataResearch Findings: The results showed that visitor engagement had no significant impact on re-visit intention, while city image and memorable tourism experiences significantly affected re-visit intention. Similarly, city image and visitor engagement significantly influenced memorable tourism experiences.Theoritical Contribution/ Originality: The empirical results of this study provide tenable evidence that the proposed Path analyse designed to consider city image visitor engagement, memorable tourism experience, and revisit intention simultaneously is acceptable, although the previous researchers have not explained the relationship between variables as a wholePractitioner/Policy Implication: The results of this study indicate that the city of Yogyakarta is able to sell and market the image of the city and its tourism performance related to culture well to tourists, so that tourists have long-term memorable memories related to the city of Yogyakarta, especially women aged 15-30 years, even though based on the research results there is no emotional attachment to tourists when traveling to Yogyakarta.Research Limitation/Implication: In conducting this research, the researchers have limitations in data retrieval due to a COVID-19 outbreak that made many tourists not visiting tourist destinations, resulted in tourism-related groups even quieter and online questionnaires could not spread properly.

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Wei, Wei, i Li Miao. "Memorable Experiences in Customer–Customer Interactions (CCIs) at Conferences". Event Management 21, nr 6 (7.12.2017): 771–87. http://dx.doi.org/10.3727/152599517x15073047237269.

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Slåtten, Terje, Christian Krogh i Steven Connolley. "Make it memorable: customer experiences in winter amusement parks". International Journal of Culture, Tourism and Hospitality Research 5, nr 1 (29.03.2011): 80–91. http://dx.doi.org/10.1108/17506181111111780.

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Orbe, Mark P., Amber L. Johnson, Lydia D. Kauffman i Angela F. Cooke-Jackson. "Memorable First Time Sexual Experiences: Gendered Patterns and Nuances". Communication Quarterly 62, nr 3 (18.06.2014): 285–307. http://dx.doi.org/10.1080/01463373.2014.911764.

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Buxton, Louise. "Destination spas and the creation of memorable guest experiences". International Journal of Spa and Wellness 1, nr 2 (4.05.2018): 133–38. http://dx.doi.org/10.1080/24721735.2018.1493778.

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Hanna, Paul, Xavier Font, Caroline Scarles, Clare Weeden i Charlotte Harrison. "Tourist destination marketing: From sustainability myopia to memorable experiences". Journal of Destination Marketing & Management 9 (wrzesień 2018): 36–43. http://dx.doi.org/10.1016/j.jdmm.2017.10.002.

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Cao, Yang, Xiang (Robert) Li, Robin DiPietro i Kevin Kam Fung So. "The creation of memorable dining experiences: formative index construction". International Journal of Hospitality Management 82 (wrzesień 2019): 308–17. http://dx.doi.org/10.1016/j.ijhm.2018.10.010.

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